Sandwiches may be made from thin white bread, or whole wheat bread, or Boston brown bread, or nut bread. A nut loaf is easily made at short notice, and needs only butter to make an excellent sandwich. An endless variety of sandwiches may be made from materials always at hand.

For CHEESE SANDWICHES: Grind or mash common American cheese, add a palatable seasoning of tomato catsup, Worcestershire sauce, and a little melted butter. A teaspoonful of these will be sufficient for a quarter of a pound of cheese. Put this between thin slices of unbuttered bread. If a large quantity of sandwiches is to be made, beat the butter to a cream before using it.

MEATS: All sorts of meats, just a little left over, may be chopped, seasoned and utilized for sandwiches. If the meat is slightly moistened with a little olive oil, cream or melted butter, and the sandwiches are wrapped in a damp cloth, as soon as made, and closed in a tin bread box, they will keep nicely for several hours.

On a warm day put a few moist lettuce leaves on top of the sandwiches, under the cloth, and put the box in a cold place.

CANNED SALMON, SARDINES, or BOILED SALT COD, pounded and nicely seasoned with oil and lemon juice, or mayonnaise, make nice sandwiches to serve with molded tomato jelly, and coffee, for a "winter evening." They are quite enough with coffee alone in an emergency.

NUT SANDWICHES are made by putting chopped nuts or nut butter between thin slices of buttered bread, or crackers.

SWEET SANDWICHES are made by putting a mixture of chopped fruits between thin slices of buttered bread. The fruits best suited for sandwiches are dates, raisins, candied ginger and cherries, and washed figs. These may be used separately or blended, using less ginger than other fruits. A nice filling may be made from a half pound of dates, an ounce of ginger, and ten cents' worth of roasted peanuts, or a quarter of a pound of pecans. Put these through a meat chopper, add the juice of an orange, and pack the mixture in jelly tumblers. Keep in a cold place. This will keep a month in winter, and equally long in a refrigerator in summer.

Sweet sandwiches are usually cut into "fingers," or into rounds with an ordinary biscuit cutter.

HONOLULU SANDWICHES are made by rubbing one roll of Neufchatel cheese with a half cupful of grated apple, two sweet Spanish peppers, and twenty-four blanched and chopped almonds. Add salt and a drop of Tabasco sauce. Spread between thin slices of unbuttered bread.

JELLY OR CANNED FRUIT SANDWICHES are made by spreading jelly or mashed fruit, drained, on a very thin slice of buttered bread. Trim off the crusts and roll quickly. Tie with baby ribbon, or press it firmly together. These are usually served with chocolate or tea.

CHICKEN SALAD OR CELERY MAYONNAISE SANDWICHES are usually served with coffee, and can be made quickly by mixing any left-over chicken, or tender white celery, with mayonnaise, and putting the mixture between thin slices of buttered bread. A lettuce leaf on the bread first holds the salad nicely. One may use two lettuce leaves if necessary.

NUT BREAD

Sift the salt, baking powder and flour together, add and mix in the nuts and sugar. Beat the egg, add the milk, and stir these in the flour. Mix well, and turn it in a greased bread pan. Cover, and allow it to stand fifteen minutes. Bake in a moderately quick oven a half hour. Pecans, hickory nuts, peanuts, or English walnuts may be used.

Use the next day after it is baked. Cut thin, butter lightly, and press two slices together. Serve whole, or cut into halves. Do not remove the crusts.