Sandwich Fillings:

SANDWICH FILLINGS

Spread whole wheat buttered bread with peanut butter. Cover
with slices of crisp bacon. Lettuce and mayonnaise may be added.

Spread strips of white bread with mushroom soup. Roll up like
jelly roll. Anchor with a toothpick. Place in ice box until ready to
serve. Toast all sides under broiler and serve hot.

MRS. G. W. TUCKETT.

SANDWICH SPREAD

6 tbsp. butter 1 tsp. prepared mustard
3 tbsp. chives 1 tsp. paprika
—or 1% tsp. grated onion 1 tbsp. lemon juice
3 tbsp. chopped pickles Bit of finely chopped parsley

Mix well with mayonnaise. This makes 114 cups of spread.

MRS. W. PAQUET.

BANANA PIN WHEELS

1 long loaf white bread cut on Juice of 1 lemon
length 4 or 5 tbsp. peanut butter
4 ripe bananas 5 or 6 tbsp. butter

Salad dressing or mayonnaise as desired.

Spread the bread with the butter dressing and peanut butter mixed.
Dip the peeled banana in the lemon juice to prevent it turning dark.
Place the banana at the end of the long slice of bread and roll. Wrap
in waxed paper and place in the refrigerator or bread-box for 2 or 3
hours before serving. Cut the rolls into thin slices before serving. This
is suitable for children as well as adults.

MRS. NORMAN HOESHEN.

COTTAGE CHEESE SUPREME
5 tbsp. cottage cheese 3 tbsp. mayonnaise
1 tbsp. cream
Cream the above well till a smooth texture is obtained.

Spread on buttered white bread. Over this spread a tart currant
(red) jelly. Cut sandwich into long thin fingers and sprinkle with very
finely chopped parsley.

MRS. E. F. MANNING.

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