OLIVE SANDWICHES

Take either ripe or green olives; remove the seeds; mince and mix
thoroughly with Mayonnaise dressing. Spread between slices of
whole-wheat or graham bread.


SARDINE SANDWICHES

Remove the skin and bones from the sardines. Rub to a paste, adding an
equal quantity of chopped hard-boiled eggs, seasoned with salt, cayenne,
lemon juice or vinegar. Moisten with melted butter and spread between
slices of bread.


DATE AND FIG SANDWICHES

Wash equal quantities of dates and figs; stone the dates; add blanched
almonds in quantity about one-fourth of the entire bulk; then run the
whole mixture through a food chopper. Moisten with orange juice and
press tightly into baking-powder tins. When ready to use, dip the box in
hot water; turn out the mixture; slice and place between thin slices of
buttered bread.


FIG SANDWICHES

Remove the stems and chop the figs fine. Put in a double boiler with a
little water and cook until a paste is formed. Add a few drops of lemon
juice; set aside; when cool spread on thin slices of buttered bread.