Pecan Sandwiches and Relishes
1 sandwich loaf Lettuce 2 hard-cooked egg yolks Chopped olives Salad dressing 1 GC. raisins 2 hard-cooked egg whites 142 ¢. water 1 t.. salt 4% C. sugar Cheese 1 T. flour Grated pecans tt. lemon juice
Cut sandwich loaf the long way in slices 4% inch thick or less. Butter on both sides, saving two slices which have been buttered on one side only. Use these for the top and bottom of the loaf. Between 2 of the slices place a filling made from the yolks of 2 eggs mixed with salad dress- ing. On top of this sandwich spread the whites of eggs chopped fine with dressing and sprinkle with salt. Place over it a buttered slice of bread. Spread with a layer of cheese and pecans mixed with salad dressing. Add another slice of bread. On this place lettuce leaves, chopped olives, and salad dressing. Cover with a slice of bread. Spread with a filling made by cooking raisins, water, sugar, flour and lemon juice together. Place the last slice of bread on top. Cover the whole loaf with cheese creamed with enough milk to make a fairly thick paste. Decorate with pecan halves. Roll in waxed paper.and press under weight for an hour. Slice through the sections.
12 slices thinly cut bread % glass spearmint jelly 1 'E. softened butter 14 C, chopped pecans 6 candied mint leaves
Cut bread into shape resembling a mint leaf and spread slices with butter. Spread half of the pieces with mint jelly. Sprinkle with pecans. Join slices of bread and on top of each sandwich press a candied mint leaf and a pecan half.
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