GOOSEBERRY JAM SANDWICH
Spread thinly cut slices of lightly buttered white bread with gooseberry jam; place slices together and cut in slender strips. Garnish with a spray of smilax. Serve as soon as made.
CLARET JELLY SANDWICH
Soak one box of gelatine in one cup of cold water, then dissolve in one cup of boiling water, add one cup of sugar and strain. When cold, add the juice of half a lemon, and one cup of claret and set in a cool place. When ready for use, cover thin slices of lightly buttered white bread with the jelly, cover with another slice of buttered bread and cut in strips.
MARBLED BREAD SANDWICH
Make an equal number of white and brown bread sandwiches, lightly spread with butter and currant jelly, press sandwiches together in alternating colors, cut in thin strips. Serve on lace paper doily.
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