There is not a more tasty way of using up left-overs in small quantities than in sandwiches. Every bit can be utilized, made to go farther and materially help to solve the noon meal problem. If any members of the family carry lunch, sandwiches are necessary, for the lunch box; if not, they may be served with any suitable meat, vegetable, egg or salad accompaniment. This department provides tasty- sandwiches for the purpose of using up leftovers, supplying the lunch-box, picnics, the home luncheon and the afternoon reception.

bread for sandwiches should be 24 hrs. old and may be white, whole wheat, graham, rye or brown bread. Two kinds may be used in the same sandwich. Slice as thin as possible, not more than 1/8 of an inch thick; remove crusts, keeping the slices in pairs, cut in oblong, triangular, square, round or other preferred shapes. Fancy cutters may be obtained in heart, diamond, crescent and other shapes for use in making reception sandwiches.

Prepare the butter by working it with a knife or spoon. Never heat the butter to soften it, as it injures the flavor. Spread butter on one slice and the filling on the other and press lightly together. Wrap in parafiine paper, or if a large number is to be made place in a crock with a damp towel and board or plate over the top.

Brown bread sandwiches are especially suited for serving with any kind of fish salads or cold fish. Nasturtium and caper sandwiches should accompany mutton salad, chopped cress or parsley sandwiches with beef salad.

If cold meat or fowl are to be sliced for sandwiches it must be very tender, and sliced thin across the grain; it is better to use several bits of meat than 1 slice, and best results may be secured by putting the meat through a food chopper.

When sandwiches are served at a table they should be placed on a doily-covered plate, garnished with watercress, parsley, nasturtium leaves or flowers, or celery tops. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Anchovy Sandwiches

Chop the anchovies fine and rub them to a paste with hard-boiled eggs minced, and butter, and season to taste. This is nicer spread on graham bread, but is very good with the white. Chopped cress or parsley makes a nice addition to the eggs and anchovies. Grated cheese, curry powder or cayenne make a good seasoning. Chopped pickles and capers may be added to the anchovies and hard-boiled eggs. - Mabel Stur-tevant, 105 S. Dearborn St., Chicago, 111.

Anniversary Or Valentine Sandwiches

Spread the end of the loaves of white and brown bread with butter or mayonnaise dressing and cut off in thin wafer-like slices. With a heart-shaped cooky-cutter cut a heart from each slice of!brown bread and from the white slice a diamond-shaped piece. Use one kind of filling for the brown sandwiches, and another kind for the white. Reverse the order. - Mrs. C. J. Jeffries, Winnetka, 111.

Bacon Sandwiches

Fry thin slices of bacon and lay between slices of bread. If a still heartier sandwich is desired, the yolks of hard-boiled eggs may be blended with butter and spread on the bread first and the finely chopped whites, mixed with a little salad dressing, spread on top of the bacon. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.