Chop finely one pimento, one green pepper freed from seeds, and a small cream cheese; add a good pinch of salt and spread between slices of buttered bread.

Chocolate Sandwiches

Butter and thinly slice white bread; make a chocolate filling exactly like fudge, but do not allow it to boil quite to the candy stage; spread between the slices of bread, press together and trim neatly.

Caramel Sandwiches

Melt a tablespoon of butter with a cup of light brown sugar, and a tablespoon of water; cook for a few moments, till well incorporated, then spread between slices of buttered bread.

Fruit Sandwiches

Chop candied cherries, dried figs and stoned dates together; make a paste with a little orange juice, and spread between buttered slices of graham bread.

Cucumber Sandwiches

Pare and slice cucumbers crosswise. Marinate in French dressing and place between rounds of buttered bread.

Anchovy Canapes

Cream 2 tablespoons butter; add ½ teaspoon Anchovy paste; spread thin slices of fresh toast with this; over that put slices of hard boiled or chopped egg and on top one rolled anchovy.

Sandwiches

Another delightful way of using sardines is as a sandwich. Beat two ounces of butter until it is soft, then add a little salt, nutmeg, Nepaul pepper, 2 teaspoons of tomato catsup and a few drops of lemon juice.

Remove the skin and the backbone from three sardines, and pound them to a paste in a mortar with the prepared butter.

Pass the mixture through a wire sieve and spread it rather thickly on fingershaped pieces of buttered brown bread, and make into sandwiches with a little fine cress between the bread.

Filling for Sandwiches

Cook tomato juice until it thickens, add cheese, beef and egg last; if the mixture is too thick, add cream.

Apple Sandwiches

Take bran or whole wheat bread cut thin and spread thin with peanut butter. Wash, pare, quarter, core and slice the apples very thin spread between the bread. Or the bread can be buttered and thin slices of apple put between, then the apple is dusted with a little salt.