DAINTY RIBBON SANDWICH
Cut the crust from a loaf of white and of brown bread. Cut three slices one-half inch thick from each loaf. Spread with butter and orange marmalade. Put six slices together and press firmly. Trim the edges evenly, then with a sharp knife cut into slices about three-quarters of an inch thick. Place the sandwich on a lace paper doily. Serve as soon as made.
GEM SANDWICH
Grate orange peel very fine, add a dash of ginger, spread thin slices of buttered white bread with Neufchatel cheese, sprinkle orange peel and ginger over the cheese. Put slices together. Garnish with an olive.
LEMON SANDWICH
Slice a lemon very thin and remove the rind, sprinkle with powdered sugar and place between thin slices of lightly buttered white bread cut round. Garnish top with a candied cherry.
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