Saudwiches CUCUMBER SANDWICHES Butter some very thinly sliced bread. Then, with an inverted wine glass, cut out rings of bread a little larger than the cucumber slices. Soak the sliced cucumbers for a few minutes in a mixture of oil, vinegar and a pinch of Mus- tard and salt and pepper them. Place them bet- ween slices of the well buttered bread. ANGELS ON HORSEBACK Take 12 pieces of fat bacon spread with Mustard, wrap an oyster in each strip and pin with toothpick. Grill over or under sharp fire and serve on rounds of toast. HAWAIAN SANDWICH SPREAD 1 small tin Crushed Pineapple 1 teaspoon Mustard 1 package Cream Cheese 4 teaspoon Salt Cream Drain pineapple and mix with cream cheese. Mix Mustard, salt and cream to a thin paste, then add sufficient to pineapple and cheese to make desired consistency. NOTE—Mayonnaise or any dressing may be substituted for cream. CONCORDIA SANDWICHES Chicken, currant jelly, butter, mayonnaise, white and brown bread. Chop cold cooked chicken and mix with mayonnaise, using 4% cup of mayonnaise to each cup of chicken. Use as a filling for sandwiches made of brown bread. Make the same number of sandwiches, similar in size of buttered white bread spread with currant jelly or any other red, tart, stiff jelly. Serve a chicken and a jelly sandwich together. : RIBBON SANDWICHES {4 lb. minced Ham, seasoned with 4 tablespoons grated Cheese and a Mustard and pepper little Butter and Mustard 1 hard boiled Egg and a little 2 minced Apples Tomato Ketchup 1 loaf Bread Remove all crusts from bread and cut lengthwise into thin slices. Butter each slice. Cover the first slice with a layer of seasoned ham. Then place a slice of bread on top, butter side down. Press well. Next place a layer of minced apple. Next another slice of bread, butter side down. Press and cover with a layer of grated cheese mixed to a paste with butter and flavoured with made Mustard. Place another slice of buttered bread on that and then a layer of chopped hard boiled egg mixed with ketchup. Repeat this until all the materials and bread are used. Wrap in a damp cloth, put weight on top and leave in a cold place one hour. Cut into thin slices. NOTE—A Ribbon Sandwich can be made by using up any scraps of meat, fish, vegetable or cheese, flavouring well with Mustard. TARTAR SANDWICHES 3 large sardines . 1 teaspoon Mustard l cup minced ham catsup 3 small cucumber pickles, chopped Vinegar or lemon juice Bone the sardines, mash and combine with the ham and pickle. Rub Mustard smooth in a little vinegar and add about a teaspoon of tomato catsup. Combine all the ingredients and add enough lemon juice or vinegar to make the right consis- tency for spreading. CLUB SANDWICHES Lettuce, bacon, toast, mayonnaise, chicken, tomatoes, butter. Butter toast, allowing three slices for each person. On the first slice of toast place a lettuce leaf, and a layer of sliced chicken. Spread a slice of toast with mayonnaise, place over the chicken with the mayonnaise side down. On this slice of toast place sliced tomato and crisp slices of bacon. Spread the remaining slice of toast with mayonnaise and turn over the tomato and bacon. Cut the sandwich in triangles. They may be garnished with parsley or stuffed or ripe olives. Another combination is sliced or minced hard-cooked egg, a thin slice of ham, lettuce or shredded green peppers. A thin slice of cold roast pork may be substituted for the chicken. Minced celery may be one of the ingredients and combines deliciously with almost everything. 18 where mustard is specified always use KEEN’S D.S.F.