Cut thin slices of bread, spread one slice with butter, and spread the
opposite slice with this filling. Place the two together, trim the edges
if desired, and serve.

121. APRICOT SANDWICHES.--To people who are fond of apricots, sandwiches
containing apricot filling are very delicious. If jelly or marmalade is
plentiful, it may be used in place of the apricots to make the sandwich.

APRICOT FILLING

1/2 c. dried apricots
1/4 tsp. cinnamon
1/2 c. sugar
1 Tb. lemon juice

Wash and soak the apricots, and when they are thoroughly softened cook
them until tender in just enough water to keep them from burning. Put
them through a sieve or a colander and add the sugar, cinnamon, and
lemon juice to the pulp. Place over the fire and cook until the mixture
becomes thick, stirring constantly to keep it from scorching. Set
aside to cool.

Cut bread into thin slices, butter one slice, and spread the other of
each pair of slices with the apricot filling. Put each two slices
together and trim the edges if desired. Serve.

122. JELLY AND MARMALADE SANDWICHES.--Jelly and marmalade always make
acceptable filling for sandwiches, and as these foods are usually in
supply sandwiches containing them require less trouble to prepare than
do most sandwiches. Then, too, if two kinds of sandwiches are to be