anil fruit. Other sandwiches can be dress* . d

anil fruit. Other sandwiches can be dress* . d up and hardly recognized, but .somewhere present ate the neces sary slices of bread or toast. They, too. can bo complete meals such us toast base, covered with ham and chicken slices, topped with melted cheese sauce, all slightly browned for a few minutes under the broiler. When serving the sandwich, keep in mind the over all appearance of the plate and include extra eye-appeal trim mings such as parsley, olives, pickles, carrot sticks, radishes, celerey strips, or potato chips. Sandwiches which are cut into thirds, or fourths, are more inter esting and more easily eaten. A decorated or colored pick irtserted to hold the sandwich together is a good addition. Generally a filling between two slices of bread, or toast, with a ieaf of lettuce added, depending on the filling, is tne accepted sandwich. Some filing sugges tions are egg. ham or seafood salad: cream cheese with bacon and parsley, crushed fruit, such as figs, dates, raisins with chop ped nutmeats: chopped mush rooms fried in butter and chives, olives, or jam. Peanut butter with apple sauce, jelly or sliced ba nanas: baked beans with bacon and pickle relish, liver sausage, cooked eggs, onion and mayon naise:: cottage cheese and pine