THE COMMERCIAL GIRLS’ CLUB COOKERY BOOK

-: TEA and BRIDGE DISHES : -

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BRIDGE CLUB RAISIN SANDWICH
6 Hard cooked Eggs chopped fine 2 This. Chili Sauce

4 Tsp. Paprika 2 Tbls. Sweet Pickles, chopped
2 Thls. chopped Celery 34 Cup thick Mayonnaise

1¥, Tsp. Salt 1 Cup puffed Raisins chopped

1 Tbls. Chopped Onion fine

Mix until well blended. Spread on buttered slices of graham bread.
Olive Ritchie
CHEESE STICKS

Cut bread in half lengthwise. Spread thinly with butter. Sprinkle
with grated cheese seasoned with salt and cayenne, then bake until
delicately browned.

Edith Morris

DEVILED HAM TOASTIES
Y, Cup Milk 1 Small can (2% ounce)
1144 Tablespoons Flour deviled ham
1 Tablespoon Butter 12 Slices of Buttered Bread

Melt the butter, add the flour and mix to a smooth paste. Add milk
gradually and cook until thickened, stirring constantly. Add deviled
ham and blend thoroughly. Cool and spread between buttered
slices of bread. Cut in halves and saute in butter until golden
brown. Serve very hot. Recipe makes twelve sandwiches.
Florence E. Rice

CHEESE DREAMS

1 Cup Flour 1 Pkg. Cheese
Y, Cup Butter

Rubbed together, as for making pie paste; roll thin, cut to shape,
put a dab of jam or jelly on one half and turn over; bake.
Mrs. J. H. Sherk
VALENTINE CLUB SANDWICHES

2 Cups Flour 2/3 Cup Tomato Juice

3 Tsp. Baking Powder Inch squares of Cheese cut
Y, Tsp. Salt thin

3 Tbsp. Shortening Thin strips of Side Bacon

Mix and sift dry ingredients. Cut in shortening, using knife - reduc-
ing fat to small particles. Mix lightly with tomato juice. Turn out
the dough on a floured board and knead lightiy for 10 seconds.
Roll to % inch thickness, cut out with small size cutter. Place
rounds together with a slice of cheese between. Bind the edges of
each biscuit sandwich with strips of side bacon, just long enough
to go around. Fasten with a toothpick. Bake in a hot oven (450)
12 to 15 minutes.

Lillian McDiarmid

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