Page:The Up-to-Date Sandwich Book.djvu/170

 NUT AND FRUIT SANDWICH

Mash half-pound of pitted prunes, mix them with a half-pound of seedless raisins, half-pound of stoned dates, and the same quantity of washed figs, quarter of a pound of blanched almonds, a quarter of a pound of peeled Brazil nuts, and one pound of pecans. Put through the meat chopper, add the juice of two oranges and knead the mixture with your hands; pack it down into baking powder boxes or into any round tin and stand it aside in a cold place; when wanted for use, remove from the tins, cut thin, and place slices between lightly buttered white bread cut round. Garnish top with a maraschino cherry.

FUDGE SANDWICH

Melt on tin in oven, fudge or fresh chocolate creams until soft enough to be spread; spread wafer crackers with this filling, tie each two with white baby ribbon. Serve with lemonade.