Chapter VII: Sandwich Fillings

_Improved with Lea & Perrins' Sauce_

Delicious and different sandwich fillings, for picnics or party refreshments, depend for their distinction, not so much upon the meat or cheese which is used as a filling, but upon the seasoning. =Lea & Perrins' Sauce=, which is so delicious with meat or cheese, adds an unequalled and spicy touch in the seasoning of sandwiches.

Bread for sandwiches should not be over a day old. In buttering the bread, always cream the butter first in a bowl and then spread the bread evenly with the softened butter. If saving crusts is not necessary, it is very nice to remove these, cutting the bread into fancy shaped slices. If a large number of sandwiches are made up for a reception, it is best to wrap them in a wet cheese-cloth and keep them wrapped until ready to serve.

CHEESE SANDWICH FILLINGS

CHEESE SANDWICH FILLINGS

_Improved with Lea & Perrins' Sauce_

Mash one cream or pimiento cheese in a bowl and add to it 1
teaspoonful of =Lea & Perrins' Sauce=. Mix well. Add a
tablespoonful of cream and a little salt. Spread on buttered bread.

To 1 cake of pimiento or cream cheese, or to ¼ lb. of any solid
cheese add 2 teaspoonfuls of =Lea & Perrins' Sauce=.

Combine 1 cake of cream cheese with equal part Roquefort, and 2
teaspoonfuls (or more) of =Lea & Perrins' Sauce=.

To 3 finely chopped hard boiled eggs add salt, ½ teaspoonful
mustard, 1 tablespoonful salad dressing and 1 teaspoonful =Lea &
Perrins' Sauce=.

Celery may also be stuffed with any cheese prepared as above and top
garnished with stuffed olives chopped, or nuts.

CHEESE AND NUT

_Improved with Lea & Perrins' Sauce_

Add ¼ of a cupful of finely ground nuts to the cheese sandwich
filling.

CHEESE AND PEPPER

_Improved with Lea & Perrins' Sauce_

Remove the seeds and pulp from a large green pepper and chop it very
fine. Add to the cheese sandwich filling.

CHEESE AND MAYONNAISE

_Improved with Lea & Perrins' Sauce_

Add ½ of a cupful of heavy mayonnaise dressing to the cheese
sandwich filling and cream well.

CHEESE AND EGG

_Improved with Lea & Perrins' Sauce_

Cut 2 hard-cooked eggs into very fine pieces and add to the cheese
sandwich filling.

GRATED CHEESE FILLING

_Improved with Lea & Perrins' Sauce_

Grate a cupful of sharp American cheese and add to it 1 teaspoonful
of =Lea & Perrins' Sauce=, and mix well. Add also a little salt
and spread on buttered bread.

EGG SANDWICH FILLINGS

EGG AND OLIVE

_Improved with Lea & Perrins' Sauce_

Chop 2 hard-cooked eggs into fine pieces and add to them 4
tablespoonfuls of finely chopped olives. Add to these enough olive
oil to moisten. Season with 1 teaspoonful of =Lea & Perrins'
Sauce= and spread on sandwiches.

EGG AND PIMENTO

_Improved with Lea & Perrins' Sauce_

Add 4 tablespoonfuls of finely chopped pimentoes to 2 chopped,
hard-cooked eggs. Season with a teaspoonful of =Lea & Perrins'
Sauce=.

EGG AND TOMATO

_Improved with Lea & Perrins' Sauce_

Cut hard-cooked egg in circles and also cut a tomato into
thin slices. Add 1 teaspoonful of =Lea & Perrins' Sauce= to 1
tablespoonful of olive oil. Add this to the butter with which the
bread is spread. Arrange the tomato with the sliced egg on top of
it in the center of the bread, taking care that it does not come
too near the edge. Place bread on top and wrap each sandwich in
individual wax papers.

EGG AND BACON

_Improved with Lea & Perrins' Sauce_

To 1 hard-cooked, finely chopped egg, add 4 tablespoonfuls of finely
chopped bacon. Spread the sandwiches with mayonnaise dressing which
has been seasoned with =Lea & Perrins' Sauce=, and fill with the
bacon and egg.

MEAT SANDWICH FILLINGS

MINCED MEAT

_Improved with Lea & Perrins' Sauce_

Grind ham, chicken, veal or any desired meat through the meat
grinder and measure it by the cupful. To every cupful add 1
tablespoonful of =Lea & Perrins' Sauce= and 4 tablespoonfuls of
chopped sour pickles. Add salt and spread between sandwiches.

PLAIN CUTS OF MEAT

_Improved with Lea & Perrins' Sauce_

When these are used in a sandwich, pour a little =Lea & Perrins'
Sauce= in a bowl and dip a butter spreader into it, spreading the
=Lea & Perrins' Sauce= well over the meat. This gives a delicious
zest to the sandwich without making it too hot.

MEAT AND CHEESE

_Improved with Lea & Perrins' Sauce_

Add to 1 cupful of ground meat ½ of a cupful of creamed pimiento
cheese. Season with a teaspoonful of =Lea & Perrins' Sauce= and use
as a sandwich spreading.

MEAT AND MAYONNAISE

_Improved with Lea & Perrins' Sauce_

To 1 cupful of ground meat add ½ cupful of thick mayonnaise. Season
with 1 teaspoonful of =Lea & Perrins' Sauce= and use as a sandwich
spread.

MEAT AND TOMATO

_Improved with Lea & Perrins' Sauce_

Chop a tomato into fine pieces and add it together with the juice to
1 cupful of finely chopped meat. Season with 1 teaspoonful of =Lea &
Perrins' Sauce= and use as a sandwich spread.

FISH SANDWICH FILLINGS

SARDINE

_Improved with Lea & Perrins' Sauce_

Cut canned sardines into small pieces and add the juice of ¼ of a
lemon. Season with a few drops of =Lea & Perrins' Sauce= and spread
on sandwiches.

FLAKED FISH

_Improved with Lea & Perrins' Sauce_

Cooked flaked, white fish makes a delicious sandwich filling when
seasoned with 1 teaspoonful of =Lea & Perrins' Sauce= and moistened
with mayonnaise.

ROLLED SANDWICHES

_Improved with Lea & Perrins' Sauce_

Cut thin slices from long side of loaf. Sprinkle with water. Spread
with filling seasoned with =Lea & Perrins' Sauce=. Roll. Tie with
ribbon.