It would be hard to give definite rules for making sandwiches, so many different things may be made into attractive fillings. Small left-overs of meat or vegetables, or fruit, if blended properly, will make good fillings.

What is true of soups and salads is also true of sandwiches. Inventiveness and artistic ability in combining materials count for much.

Sandwiches should be cut neatly if used in boxes for lunches. They should be wrapped separately in oiled paper. If they are to be kept for several hours, before using it is best to wrap them in a damp cloth. This will keep them fresh and moist.

Fillings For Sandwiches

1. Equal parts of boned and skinned sardines and cream cheese mixed to paste.

2. Chipped beef chopped fine, mixed with olives, pickles, mayonnaise, cream cheese, nuts, green peppers and thin slices of cucumbers.

3. Princess Sandwich. - Beat to a paste the yolks of four hard-boiled eggs with a tablespoonful of butter, a few drops of tobasco sauce, five small sour pickles, chopped fine, and salt and pepper to taste.

4. Egg and Olive. - Chop together very fine four hard-boiled eggs and one dozen olives, half a cup of parmeson cheese, one tablespoon of melted butter. Salt to taste and enough mayonnaise to make mixture smooth.

5. Ribbon Sandwich. - Take three squares of thin slices of white bread and two corresponding slices of Boston brown bread, butter a slice of white bread, then put upon it a slice of brown bread; alternate in this manner until slices are used up. Press down hard.

6. Chopped Olives and Cheese. - Put between slices of bread and then toasted on both sides.

6 hard-boiled eggs.

1/2 doz. olives.

1/2 doz. sweet cucumber pickles.

1/4 c. chopped almonds.