Under this heading we place all those dainty sandwiches that are made from thin slices of bread and butter and a jam or fruit filling. They are usually cut into circles; it is more economical to do this before the bread is buttered, unless you can cut rounds from one side, and a crescent above it. Almost any sweet may be used. Serve with chocolate or coffee according to the fruit, either for an afternoon tea or an “evening.”

Cherry Sandwiches

Chop a quarter of a pound of candied cherries very fine, adding occasionally as you chop them a few drops of orange juice, if you use wine, a few drops of sherry. Mix thoroughly and spread over water thins, making it a little deeper in the center than at the edges. These sandwiches are better made from crackers than from bread. Arrange neatly on a pretty glass dish, and they are ready to serve.

Fig Sandwiches

Split a dozen figs and scrape out the soft portion, rejecting the skins; work this to a paste. Cut the slices of bread from the loaf, buttering before you cut them; make them quite thin. Remove the crusts, and spread this thick paste over the bread and roll carefully; press for a moment until there is no danger of the roll opening; roll each in a piece of tissue paper; twist the ends as you would an old-fashioned “secret,” or they may be tied with baby ribbon. These are exceedingly wholesome and palatable.

Fruit and Nut Sandwiches

These are perhaps the most attractive of all the sweet sandwiches.

Put through the meat chopper a quarter of a pound of almonds with half a pound of washed figs, the same quantity of dates, the same of raisins, and a pound of pecan nuts; put them through alternately so that they will be mixed in chopping. Pack the mixture into round baking powder tins, pressing it down firmly, and stand it aside over night. When wanted, dip the tin in hot water, loosen it with a knife and shake out the mixture. With a sharp knife cut into very thin slices and put them between two rounds of buttered bread. Serve with chocolate.

The combination may be varied; candied cherries, citron or any of the candied fruits may be substituted for the dates and figs. Brazilian and pine nuts may be substituted for a portion of the pecans.

Orange Marmalade Sandwiches

These sandwiches may be made precisely the same as fig sandwiches, substituting the orange marmalade for the figs.

Sponge Cake Sandwiches

Bake a sponge cake in a square loaf; cut it into slices a quarter of an inch thick; cut the slices into rounds with a small biscuit cutter. With another small cutter take out the center leaving the ring; put this ring on top of a solid round making sort of a patty as it were; fill the spaces with a mixture of chopped candied fruit that has been soaked in orange juice over night; cover the top with the meringue made from white of egg and sugar; put them in the oven to brown, dish neatly and they are ready to use. These cannot stand over an hour as the fruit will soften the cake.

Fresh Fruit Sandwiches

These sandwiches are exceedingly nice to serve for afternoon teas. They must be used soon after they are made. They will, however, if wrapped in a damp napkin, keep for an hour, but as fruit is soft the bread is liable to become moist, which spoils the sandwich.

Butter the bread and put between layers of sliced strawberries, dusted with powdered sugar; or raspberries, or large blackberries cut into halves; or peaches, finely chopped; or apple seasoned with a little salt, pepper, olive oil and lemon juice; or sliced bananas with a dash of lemon juice, are all nice.

Raisin Sandwiches

Put one-half pound of seeded raisins through the meat grinder, add a quarter of a pound of almonds that have been blanched, dried and ground. Add a half tumbler of quince jelly, mix thoroughly and put between thin slices of buttered white bread. These sandwiches are very nice in place of cake for afternoon teas or evening companies.

Afternoon Teas

Stone a quarter of a pound of dates, put them through a meat grinder, add to them a half tumbler of nut butter, mix until smooth, add four tablespoonfuls of sweet cream and a tablespoonful of orange juice. Put this mixture between thin slices of white buttered bread, press together, trim the crusts and cut into fingers or four small triangles.

Nut and Apple Sandwiches

Put a half cupful of thick stewed apples into a bowl, add the grated yellow rind of quarter of an orange and one cupful of finely chopped mixed nuts. Spread this on saltines, Uneedas, or any crisp cracker. Put on top another cracker and serve at once. These are very nice for children's parties. Of course one may use buttered bread, either white or brown.

Grape Fruit Sandwiches

Spread any crisp cracker with a thin layer of grape fruit marmalade, put on top another cracker and serve at once.

Ginger Sandwiches

Put four or five pieces of ginger through your meat chopper. Stir this paste into a half cupful of orange marmalade. Put between slices of buttered bread, press them together, trim the crusts and cut into fingers. These are nice for afternoon teas. Ginger and carrot marmalade are also very nice.