Chapter I: Part 1

TRANSCRIBER’S NOTE

Italic text is denoted by _underscores_.

Some minor changes to the text are noted at the end of the book.

THE UP-TO-DATE SANDWICH BOOK

THE UP-TO-DATE
SANDWICH BOOK

_400 Ways
to Make a Sandwich_

By

EVA GREENE FULLER

CHICAGO
A. C. McCLURG & CO.
1909

Copyright
A. C. McClurg & Co.
1909

_Published October, 1909_

The Caslon Press
Chicago

CONTENTS

Page

Fish 7

Egg 29

Salad 39

Meat 61

Cheese 101

Nut 125

Sweet 137

Miscellaneous 167

Canapes 173

FOREWORD

The first requisite in the preparation of good sandwiches is to have perfect bread in suitable condition. Either white, brown, rye, or entire wheat bread may be used, but it should be of close, even texture and at least one day old.

Cream the butter with a wooden spoon and spread smoothly on the bread before it is cut; after cutting remove the crust and avoid spreading the butter or filling over the edge. When ready to serve, cut the sandwiches either square, triangular, long, narrow, round, or crescent shaped.

In making rolled bread sandwiches, cut off the crust of a loaf of fresh bread and spread a thin layer of butter on one end of the loaf; cut off this buttered end in as thin a slice as possible and spread with the sandwich filling; roll up this slice and lay on a napkin; draw the napkin firmly around the rolled bread and pin it. Put in a cool place until ready to serve, then remove napkin and tie the sandwiches with baby ribbon or fasten with a tooth pick.

French rolls may be used for picnics and out-of-door luncheons. Remove from the top of each roll a piece of the crust the size of a silver dollar, and with a spoon take out the centre. Fill the space with highly seasoned chopped meat, fish, lobster, or crab, replace lid, wrap in tissue paper, and serve with pickles or olives.

For very small, dainty sandwiches to be served at afternoon teas or luncheons, the bread may be baked at home in pound baking powder cans. These should be only half filled, and then allowed to rise before baking. You then have a round slice without crust.

A garnish such as the following may be used: For meat sandwiches, use pickles, olives, lettuce, watercress, parsley, and mint. For fish sandwiches, use pickles, olives, cress, parsley, slices of lemon, and hard-boiled egg. For cheese sandwiches, use pickles and olives. For sweet sandwiches, use lettuce, maiden hair fern, smilax, berries, flowers, and candied fruit.

To keep sandwiches fresh, if prepared an hour or two before serving, wring out a napkin in cold water and cover the tray and keep in a cool place or wrap in wax paper.

FISH

THE UP-TO-DATE SANDWICH BOOK

FISH

_OYSTER SANDWICH_

Chop raw oysters fine, add a dash of tabasco sauce, lemon juice, and oil. Season with pepper and salt. Spread this on thinly cut slices of white bread, with a lettuce leaf between.

_FRIED OYSTER SANDWICH_

On thin slices of lightly buttered white bread, place a lettuce leaf that has been dipped in mayonnaise dressing. Place fried oysters on lettuce leaf. Put slices together and garnish with a pickle.

_DEVILED OYSTER SANDWICH_

Cut slices of bread thin, remove crust, and toast. Cover a slice with oysters, dust thickly with red pepper and spread lightly with mayonnaise. Cover with another slice of toast. Garnish with a slice of lemon.

_OYSTER LOAF SANDWICH_

Cut Vienna rolls into halves and spread lightly with butter; on one half lay four fried oysters, cover with the other half of roll, and serve with a pickle.

_OYSTER AND CAVIARE SANDWICH_

Butter thin slices of brown bread, cover one slice thinly with caviare and on this lay two raw whole oysters; cover with another slice of bread and garnish with slice of lemon.

_GRILL ROOM OYSTER SANDWICH_

Toast three slices of white bread and lightly butter. Place fried oysters between the slices and dust lightly with pepper and salt. Cut in strips and serve on a lettuce leaf. Remove contents of half an orange peel and fill with chili sauce. Serve on the plate with the sandwich.

_OYSTER SALAD SANDWICH_

Chop fine two stalks of celery and one medium sized cucumber; add one cup of cold cooked oysters cut in pieces, mix with one-half cup of cream dressing. Place on thin slices of lightly buttered white bread with a crisp lettuce leaf between.

_CAVIARE SANDWICH_

Between thin slices of buttered rye bread, spread caviare; on top of that sprinkle a little finely chopped onion. Garnish top with a slice of lemon.

_CAVIARE SANDWICH NO. 2_

To a can of caviare add the juice of half a lemon, and one teaspoonful of olive oil. Mix well together until a paste is formed. Spread mixture on thin slices of lightly buttered white bread or toast and cover with another slice of bread.

_CAVIARE-LOBSTER SANDWICH_

Spread thinly buttered white bread with caviare, season with lemon juice, and on top of this lay a little minced lobster. Cover with another slice of buttered bread and place on a lettuce leaf.

_ROE SANDWICH_

Mix the yolks of three hard-boiled eggs with the roe of a salt herring. Place the mixture between thin slices of lightly buttered white bread. Garnish with a slice of lemon.

_SHAD-ROE SANDWICH_

One set of shad-roe that has been cooked and pounded in a mortar, the yolks of five hard-boiled eggs chopped very fine, two teaspoonfuls of finely chopped capers, a dash of paprika, and two tablespoonfuls of tabasco sauce. Mix and place between thin slices of lightly buttered white bread.

_SHAD-ROE AND CUCUMBER SANDWICH_

Marinate one cup each of cucumber and cooked shad-roe, and a dash of mayonnaise and place on a crisp lettuce leaf between thin slices of lightly buttered white bread.

_LOBSTER SANDWICH_

On thin slices of lightly buttered white bread lay a crisp lettuce leaf; on top of that place shredded meat of a boiled lobster that has been mixed with a little mayonnaise dressing. Cover with another slice of bread and press together.

_LOBSTER SANDWICH NO. 2_

Cut the meat of a cold boiled lobster into dice. Sprinkle with a little salt, red pepper, and a tablespoonful of tarragon vinegar. Add three tablespoonfuls of melted butter. Place mixture on slices of lightly buttered whole wheat or brown bread, cover with another slice of bread, press the two together, remove the crusts, and cut into triangles. Garnish with an olive.

_LOBSTER SANDWICH NO. 3_

Pound the meat of a medium sized lobster fine, add one tablespoonful of the coral, dried and mashed smooth, the juice of half a lemon, a dash of nutmeg, one-fourth teaspoonful of paprika, and two tablespoonfuls of soft butter. Mix all to a smooth paste and place between thin slices of lightly buttered white bread.

_LOBSTER SANDWICH NO. 4_

Chop the meat of a medium sized lobster and a stalk of celery fine, moisten with a little mayonnaise dressing, and place between thin slices of lightly buttered white bread. Garnish with a slice of lemon.

_LOBSTER SALAD SANDWICH_

Mix one cup of lobster meat with a little mayonnaise dressing. Marinate crisp lettuce leaves and arrange on thin slices of lightly buttered white bread; cover with lobster, and cover lobster with bread; sprinkle lobster coral on top. Prepare just before serving.

_DUTCH LUNCH SANDWICH_

Take two square salted crackers and place on one two thin slices of Bermuda onion, next a layer of sardines and squeeze a generous amount of lemon juice over all; then put remaining cracker (buttered) on top. Salmon may be substituted.

_LOBSTER AND MUSHROOM SANDWICH_

Cook one-half pound of mushrooms in a little butter until tender, then add one small sliced onion, moisten with a little stock and let simmer until done. Remove from the fire and chop fine; press through a sieve and season with salt and pepper and a dash of tomato catsup. When cool, add a little lobster meat pounded smooth, mix and spread on thin slices of lightly buttered white bread. Garnish with an olive.

_SARDINE SANDWICH_

Remove the skin and bones from two boxes of sardines, and pound the meat to a paste. Add a teaspoonful of anchovy paste, a dash of salt and red pepper, and rub in the yolks of six hard-boiled eggs, with two tablespoonfuls of olive oil. Spread mixture on toasted bread. To be eaten while toast is hot.

_SARDINE SANDWICH NO. 2_

Remove scales and bones from two boxes of sardines. Put the sardines in a mortar with the yolks of five hard-boiled eggs. Pound fine; add one tablespoonful of olive oil, the juice of one-half lemon, a pinch of mustard, a dash of pepper and salt, two sprigs of finely chopped watercress. When smoothly blended spread the mixture between thin slices of lightly buttered white or graham bread.

_SARDINE SANDWICH NO. 3_

Remove scales and bones from two boxes of sardines. Four hard-boiled eggs, chopped fine, the juice of one lemon, a dash of salt, red and black pepper, a tablespoonful of melted butter, a sprig of parsley, chopped fine. Stir to a paste and spread on lightly buttered white bread with a lettuce leaf between.

_SARDINE SANDWICH NO. 4_

Remove skin and bones from the sardines and pound to a paste; season with salt and cayenne pepper and a dash of lemon juice. Spread on thin slices of lightly buttered white or rye bread; cover with another slice of bread and garnish with a pickle.

_SARDINE SANDWICH NO. 5_

Pound eight boned and skinned sardines with two ounces of fresh butter, a little salt and cayenne. Spread the mixture on slices of brown bread lightly buttered, and over them lay a slice of skinned tomato. Sprinkle with salt and pepper and a pinch of sugar. Add a few drops of lemon juice. Form into sandwiches and cut into finger lengths.

_SARDINE AND CHEESE SANDWICH_

Equal parts of boned and skinned sardines and cream cheese mashed to a pulp. Mix and place between thin slices of white or rye bread. Garnish with a pickle.

_SARDINE CLUB SANDWICH_

Three slices of thinly cut white bread, toasted and buttered. Place a lettuce leaf that has been dipped in mayonnaise dressing on the lower slice, and on top of that put slices of broiled breakfast bacon, then put another slice of toast on top of that, with another lettuce leaf followed by boneless and skinless sardines split open, topped by a third slice of toasted bread. Garnish with slices of lemon cut very thin and dipped in finely chopped parsley.

_SPANISH SANDWICH_

Cut slices of white bread rather thick and toast; trim off crusts and lightly butter. Remove skin and bone from the sardines and lay them on the toast. Sprinkle chopped olives over the sardines and the juice of a quarter of a lemon. Cover with another slice of buttered toast. Serve on a lettuce leaf.

_BROILED SARDINE SANDWICH_

Use sardines in oil, remove from can and put on a platter to drain off oil. Toast thin slices of bread and cut in triangles or squares, and butter while hot. Dip each sardine in cracker crumbs, put on a broiler and broil over a coal fire first on one side, then the other. Lay two broiled sardines on a piece of toast, cover with another slice, and garnish with a slice of lemon. Serve as soon as made.

_AUSTRIAN SANDWICH_

Two cans of boned and skinned sardines, two balls of cottage cheese, one small onion chopped fine, two tablespoonfuls of chopped parsley, two tablespoonfuls of chopped mint, two tablespoonfuls of vinegar, salt to taste, a dash of red pepper, the grated rind and juice of two lemons; also use the oil from the sardines. Mix and beat thoroughly; spread between thin slices of lightly buttered rye or brown bread.

_SALMON SANDWICH_

Between thin slices of lightly buttered white bread, place a crisp lettuce leaf; on that put canned salmon that has been seasoned with salt and pepper and a dash of lemon juice. Garnish with a slice of lemon.

_SALMON SANDWICH NO. 2_

One can of salmon, two sticks of celery chopped fine, juice of half a lemon, a dash of salt, and a teaspoonful of melted butter. Mix and place between thin slices of lightly buttered white bread, cut in fancy shapes. Garnish with a sprig of parsley.

_SALMON SANDWICH NO. 3_

One can of salmon, one small head of lettuce chopped fine. One teaspoonful of melted butter, a dash of salt, and juice of half a lemon. Mix and place between thin slices of buttered white bread. Garnish with an olive.

_SALMON SANDWICH NO. 4_

Flake the salmon and moisten with mayonnaise dressing. Use as a filling between thin slices of brown bread lightly buttered. Garnish with a slice of lemon that has been dipped in finely chopped parsley.

_SALMON AND HAM SANDWICH_

One-half can of salmon, two slices of cold boiled ham, two sprigs of watercress. Chop these together until fine, add a dash of lemon juice. Place between thinly cut slices of buttered bread.

_PIMENTO SANDWICH_

Grind two small cans of pimentos with two cakes of Neufchatel cheese, and season with a little salt. If the mixture is too dry add a little oil of pimentos. Spread on thin slices of lightly buttered white bread. Place two together and cut in fancy shapes.

_SHRIMP SANDWICH_

Minced cold shrimp, a celery stick chopped fine; add a little mayonnaise dressing, a dash of salt. Mix and spread on thin slices of rye bread lightly buttered. Press slices together and garnish with an olive.

_SHRIMP SALAD SANDWICH_

Marinate one cup of shrimps with French dressing; add one-half cup each of chopped olives and pimentos; drain, moisten with mayonnaise dressing, and place on thin slices of lightly buttered white bread, with a crisp lettuce leaf between.

_LENTEN SANDWICH_

Whip a cup of cream until stiff, stir in minced cold shrimp, a little parsley, a dash of salt and pepper. Spread mixture between thin slices of white or graham bread. Garnish with an olive.

_CRAB SANDWICH_

Take the contents of a small can of crab meat, squeeze out liquor; mix with a little mayonnaise dressing. Place a crisp lettuce leaf on each slice of lightly buttered white bread, and spread with crab mixture. Put slices together and cut in squares.

_MOCK CRAB SANDWICH_

One-fourth cupful of grated American cheese, two tablespoonfuls butter creamed, a dash of salt, paprika, and mustard, a teaspoonful of chopped olives, vinegar and anchovy paste. Mix and spread on thin slices of white bread. Put the two slices together.

_ANCHOVY SANDWICH_

Pour off wine, then wash thoroughly in vinegar. Allow them to soak in olive oil for a half-hour, remove, open lengthwise, and take out bones; place between thin slices of unbuttered bread. Garnish with an olive.

_ANCHOVY SANDWICH NO. 2_

A can of boneless anchovies mixed with three hard-boiled eggs, chopped fine. Add a dash of lemon juice, a teaspoonful of melted butter, a pinch of salt. Mix and spread on lightly buttered white bread, with a lettuce leaf between. Garnish with a pickle.

_FISH SANDWICH_

To cold cooked fish, minced fine, add a little chopped pickle. Season with pepper and salt. Place between two slices of buttered white bread.

_FISH AND EGG SANDWICH_

Mix with an equal amount of cold cooked fish the yolks of hard-boiled eggs, mixed to a paste; add a little mayonnaise dressing. Spread mixture on lightly buttered white bread with a lettuce leaf between.

_SARDELLEN PASTE SANDWICH_

Wash, bone, and skin one-half pound of sardellen and mash to a paste. Rub together the yolks of two hard-boiled eggs and one teaspoonful of butter until smooth, then add the sardellen paste. Mix and spread on small squares of buttered toast. Serve with an olive.

_SARDELLEN SANDWICH_

Clean, bone, and mash smooth, one-half pound sardellen, mix with one tablespoonful of creamed butter, and juice of half a lemon, a dash of white pepper, and a half-teaspoonful of prepared mustard. Spread on thin slices of round toast, cover with another slice, and garnish with a pickle.

_HALIBUT SANDWICH_

Cold halibut shredded, mixed with a little mayonnaise dressing and capers. Spread between lightly buttered white bread. Garnish with a radish.

_HALIBUT SANDWICH NO. 2_

Shred boneless cold boiled halibut and rub smooth with a wooden spoon; season with salt and pepper and one tablespoonful of lemon juice; add three tablespoonfuls of thick cream and toss up. Spread this mixture on thin slices of lightly buttered white bread, with a crisp lettuce leaf, that has been dipped in mayonnaise dressing, between. Cut triangular.

_ANCHOVY TOAST_

One can of boneless anchovies in oil; toast squares of bread without crusts to a nice even brown; two anchovies are placed between two slices of toast and the yolks of hard-boiled eggs are chopped fine and sprinkled over same, the whites being cut into cubes and disposed over the top; dust with white pepper. Garnish with a slice of lemon.

_FRENCH SANDWICH_

To one pint of cold cooked fish, add two hard-boiled eggs chopped fine, two tablespoonfuls of capers, and a little mayonnaise to moisten. Mix and spread on thin slices of lightly buttered white bread, cover with another slice, and cut in strips. Add a sprinkling of finely chopped cress to the top of each sandwich; rub the yolk of a hard-boiled egg through a sieve and chop the white very fine. Add a sprinkling of the yolk to the cress on half the number of sandwiches, adding the white to the other half. Then arrange them in groups of twos, one of each color on the serving plate. Any cold meat may be used instead of the fish.

_HOT CREAMED CODFISH SANDWICH_

Between toasted and lightly buttered slices of white bread place hot creamed codfish. Put a tablespoonful of the codfish on top and sprinkle finely chopped hard-boiled egg over the codfish and garnish with a sprig of parsley and a pickle. Serve as soon as made.

EGG

_EGG SANDWICH_

Chop finely the whites of hard-boiled eggs; force the yolks through a potato ricer; mix yolks and whites, season with salt and pepper, and moisten with a little mayonnaise dressing. Place mixture between thin slices of lightly buttered white bread with a lettuce leaf between. Garnish with an olive.

_EGG SANDWICH NO. 2_

Slice cold hard-boiled eggs and lay them between very thin, buttered slices of white bread, seasoning them with salt, pepper, and nutmeg. Garnish with a pickle.

_FRIED EGG SANDWICH_

Fry eggs well done, add a dash of salt and pepper, and place between thin slices of white bread, with a crisp lettuce leaf between. Garnish with a radish.

_RIBBON SANDWICH_

Mash the yolks of five hard-boiled eggs to a paste, add three tablespoonfuls of mayonnaise dressing and pepper and salt to taste. Spread lightly with butter three square thin slices of white bread and two corresponding slices of wheat. For lower slice use the white bread and spread with the egg paste, then place the wheat bread on top of that and spread with the egg paste, followed by a slice of the white bread. Press tightly together, then take a sharp knife and cut crosswise into five sandwiches. Garnish with an olive.

_EGG AND LETTUCE SANDWICH_

Place slices of hard-boiled eggs to cover slices of thinly cut buttered white bread, add a dash of salt and paprika, on this lay a crisp leaf of lettuce that has been dipped in mayonnaise dressing; cover with the other buttered slice of bread and cut diagonally in halves. Garnish with an olive.

_EGG AND OLIVE SANDWICH_

Chop five hard-boiled eggs very fine. Stone and chop fifteen large olives and mix with the egg, moisten all with three tablespoonfuls of melted butter, season with salt and pepper, and mix to a moist paste. Spread on thin slices of lightly buttered white bread. Put two slices together and garnish with an olive.

_EGG AND CUCUMBER SANDWICH_

Run a sour cucumber pickle through the meat chopper, then run through six hard-boiled eggs. Mix with a little mayonnaise dressing. Place mixture between thin slices of lightly buttered white bread with a crisp lettuce leaf between.

_EGG AND BROWN BREAD SANDWICH_

Chop hard-boiled eggs fine, season with salt and pepper, add olive oil until of the consistency to spread. Use for a filling for brown bread sandwiches.

_PURITAN SANDWICH_

Rub smooth the yolk of a hard-boiled egg, add a tablespoonful of melted butter, a dash of salt and white pepper, one-half teaspoonful of mustard and one-fourth of a pound of American cheese grated, then stir in a scant tablespoonful of vinegar. Spread mixture on thin slices of lightly buttered white or rye bread. Put two slices together and garnish with a pickle.

_GOLD SANDWICH_

Rub the yolks of three hard-boiled eggs to a paste. Add two tablespoonfuls of olive oil, mixing with a silver fork. Add a pinch of mustard, cayenne pepper and salt, and lastly one tablespoonful of vinegar. When this is thoroughly mixed, add one cup of grated American cheese. Spread on thin slices of lightly buttered white bread.

_MONTPELIER SANDWICH_

Put three hard-boiled eggs and three boned anchovies in a mortar and pound fine; add one ounce of butter, and season with salt and cayenne pepper. Place between thin slices of white bread cut in fancy shapes. Garnish with a sprig of parsley.

_JAPANESE EGG SANDWICH_

Chop four hard-boiled eggs and three boned sardines fine, add a teaspoonful of melted butter and rub to a paste; season with pepper and salt and a little mayonnaise dressing; cut in slender strips. Garnish with parsley and an olive.

_BROWN EGG SANDWICH_

Mash the yolks of five hard-boiled eggs and moisten with a teaspoonful of melted butter and a drop of vinegar, work to a paste, adding salt, pepper and a little French mustard, and a drop of tabasco. Spread the mixture between slices of lightly buttered Boston brown bread cut wafer thin. Garnish with an olive.

_EASTER SANDWICH_

Between thin slices of lightly buttered white bread, place a crisp lettuce leaf that has been dipped in mayonnaise dressing. On this place round slices of cold hard-boiled egg. Dust with pepper and salt. Cut sandwiches in squares and tie with lavender baby ribbon.

_CHEVY CHASE SANDWICH_

Put six hard-boiled eggs through a potato ricer. To these add six sweet pickles, chopped fine, a dash of salt and white pepper, and two teaspoonfuls of melted butter; mix and place between thin slices of lightly buttered white bread.

_OUTING SANDWICH_

Chop hard-boiled eggs fine, season with salt and pepper; moisten with mayonnaise dressing. Spread on buttered whole wheat bread. Garnish with a pickle.

_TRAVELLER’S SANDWICH_

Chop hard-boiled eggs fine, add a few minced olives, season with lemon juice; mix with butter, creamed. Spread on thin slices of white bread.

_CURRIED EGG AND OYSTER SANDWICHES_

Chop four boiled eggs very fine, season with pepper and salt and spread on thin slices of lightly buttered white bread; on top of eggs place three pickled oysters; over this spread a tablespoonful of curry sauce and cover with another slice of bread. The sauce is made thus; put a tablespoonful of butter into a sauce pan, add a cup of milk, thicken with a little flour dissolved in a little cold milk, let come to a boil, then add a dash of onion juice, salt and pepper, and a teaspoonful of curry. Let simmer a minute, then set it aside to cool. When sandwiches are ready to serve, spread this sauce over the egg and oysters, then cover with the other slice of bread. Garnish with parsley.

SALAD

_TOMATO SANDWICH_

Pare, chill, and cut ripe tomatoes thin, season with salt and pepper and a little lemon juice. Place between thin slices of lightly buttered white bread with a crisp lettuce leaf between.

_TOMATO SANDWICH NO. 2_

On thin slices of lightly buttered white bread place a crisp lettuce leaf that has been dipped in mayonnaise dressing; on this, place thin slices of tomato, add a dash of salt, and spread lightly with mayonnaise dressing; cover with another lightly buttered slice of bread.

_TOMATO AND ONION SANDWICH_

Mix in a bowl some tomato catsup, season with pepper and salt and a pinch of sugar, add a little finely chopped onion, mix and place between thin slices of buttered white bread, with a crisp lettuce leaf between.

_TOMATO AND HORSE-RADISH SANDWICH_

Slice a tomato thin and sprinkle with salt. Mix one-half cup of horse-radish with two tablespoonfuls of mayonnaise dressing. Spread thin slices of lightly buttered white bread with the horse-radish mixture, and put the sliced tomato between.

_TOMATO AND NUT SANDWICH_

Chop three medium sized tomatoes, add one small green pepper chopped fine, and a half-cup of chopped walnuts; add a dash of mayonnaise dressing and place on a lettuce leaf between thin slices of white bread cut in squares.

_SPECIALTY SANDWICH_

On thin slices of toasted bread that have been lightly buttered, place a thick slice of tomato, over top of tomato spread salad dressing, then just a touch of caviare, cover with another slice of toast, and garnish with a slice of lemon.

_EPICUREAN SANDWICH_

Two medium sized tomatoes, three green sweet peppers, and one small onion, chop fine, mix together, salt, and drain in sieve for five minutes. Mix with a little salad dressing and place on a lettuce leaf, between thin slices of white or whole wheat bread lightly buttered.

_BEET SANDWICH_

Chop cold boiled beets fine, season with salt and pepper and a dash of vinegar. On thin slices of lightly buttered white bread, spread cream cheese. On top of this sprinkle the chopped beets. Cover with another slice of bread.

_BEET AND CHEESE SANDWICH_

Slice bread thin. Spread one piece with beets that have been chopped very fine and moistened with mayonnaise dressing. The other spread with cream cheese. Press slices firmly together.

_WATERCRESS SANDWICH_

Dip fresh leaves of watercress in mayonnaise dressing. Place between thin slices of white bread lightly buttered.

_WATERCRESS AND EGG SANDWICH_

Chop cress and moisten with French dressing. Press the yolks of three hard-boiled eggs through a colander and add to the mixture. Place between thin slices of lightly buttered white bread.

_WATERCRESS AND EGG SANDWICH NO. 2_

Cut watercress into small pieces, removing the stalks, and mix with finely chopped hard-boiled eggs, seasoned with salt and pepper. Place between thin, buttered slices of bread, sprinkling the cress and egg very lightly with lemon juice. Press together, and cut in squares, removing the crusts.

_MUSHROOM SANDWICH_

Boiled mushrooms chopped fine, cold boiled tongue chopped fine, season with pepper and salt, add a little mayonnaise dressing, mix, and spread between thin slices of buttered white bread. Garnish with an olive.

_WESTERN SANDWICH_

Chop five olives, a dozen capers, and one gherkin fine and mix with two tablespoonfuls of mayonnaise dressing. Spread the lower slices of buttered white bread with fresh cream cheese, season with salt and pepper, then put another slice on top of that and spread with the olive mixture. On top place a third slice, press together, cut round, and garnish with a sprig of parsley.

_PICCALILLI SANDWICH_

Between thinly cut slices of lightly buttered white bread, place a layer of sweet piccalilli; cut in diamond shape. Garnish with a sprig of parsley.

_GREEN PEPPER AND EGG SANDWICH_

Between thinly cut slices of lightly buttered white bread, place seedless green peppers that have been chopped fine and mixed with a little mayonnaise dressing. On top of that place slices of hard-boiled egg. Garnish with a sprig of parsley and a small pickle.

_NASTURTIUM SANDWICH_

Spread thin slices of lightly buttered white bread with mayonnaise dressing; place nasturtium blossoms overlapping one another half way; roll up the sandwich and fasten with a toothpick.

_RIPE OLIVE SANDWICH_

Chop ripe olives fine, mix with a little mayonnaise, and place between thin slices of lightly buttered white bread.

_OLIVE SQUARES_

Cut thin squares of brown bread and lightly butter, adding a dash of pepper and salt. Stone eight olives, chop them with two stalks of celery, one tiny cucumber pickle, a teaspoonful of catsup, a dash of salt and pepper, and a very little mustard. Mix well and spread on the brown bread, covering with another square.

_OLIVE AND PEPPER SANDWICH_

Chop olives fine, add a little finely chopped green and red (sweet) peppers, a dash of mayonnaise dressing; mix and place between thin slices of lightly buttered white bread.

_OLIVE AND CHICKEN LIVER SANDWICH_

Chop olives and cold boiled chicken livers fine; mix with mayonnaise and spread on thin slices of whole wheat bread. Put the slices together.

_OLIVE AND CHEESE SANDWICH_

Thin slices of white bread lightly buttered, cut in hexagon shape. Between each two slices place a layer of Neufchatel cheese mixed to a paste with a little thick cream and mayonnaise dressing, and cover thickly with chopped olives.

_OLIVE AND CAPER SANDWICH_

Stone the olives and chop fine, adding one-third quantity of capers, mix with a little mayonnaise dressing, and spread between thin slices of lightly buttered white bread.

_OLIVE AND CAPER SANDWICH NO. 2_

Chop equal amount of capers and olives fine, season with celery salt and paprika, add a little olive oil or melted butter, mix until smooth. Spread on slices of lightly buttered white bread.

_OLIVE AND NUT SANDWICH_

Chop olives and English walnuts fine, add a dash of mayonnaise dressing, and spread on lightly buttered brown bread.

_CUCUMBER SANDWICH_

Peel cucumbers and cut into the thinnest possible slices and sprinkle with salt and pepper and a few drops of lemon juice. Place between thin slices of lightly buttered bread.

_CUCUMBER SANDWICH NO. 2_

Sprinkle thin slices of lightly buttered white bread with cayenne. Place thinly sliced cucumbers that have been mixed with a little French dressing between the slices.

_CUCUMBER SANDWICH NO. 3_

Soak thin slices of cucumber for one hour in good white vinegar, season with salt and pepper. Place between thin slices of buttered brown bread. Cut in strips.

_CUCUMBER SANDWICH NO. 4_

Chop cucumbers fine, add a pinch of salt and pepper and a dash of French dressing. Mix and place between thin slices of lightly buttered white bread, with a crisp lettuce leaf between.

_CUCUMBER AND CHIVES SANDWICH_

On thin slices of lightly buttered white bread, place thin slices of cucumber, over which sprinkle chopped chives; cover with another slice of bread and cut in squares.

_CUCUMBER AND CHEESE SANDWICH_

Slice cucumbers thin, let stand in salt water ten minutes, drain, and place slices on thinly buttered white bread. Sprinkle with grated American cheese, put slices together, and garnish with a radish.

_CUCUMBER AND RED PEPPER SANDWICH_

Chop three medium sized cucumbers and one red pepper, add a little mayonnaise dressing, and place between thin slices of lightly buttered white bread.

_CUCUMBER AND ONION SANDWICH_

Chop fine one large cucumber and a small white onion. Add a dash of pepper and salt and moisten with a little mayonnaise dressing. Place between thin slices of lightly buttered Boston brown bread.

_DILL SANDWICH_

Lightly butter slices of white bread; cover half of them with thin slices of the white meat of roasted chicken; put over this a thin layer of dill pickles; cover with another slice of buttered bread, trim off the crusts, cut in triangles, and serve on a lettuce leaf.

_SPINACH SANDWICH_

Chop cold boiled spinach and the yolks of hard-boiled eggs fine, add a dash of salt and vinegar. Spread between thin slices of buttered white bread. Garnish with a pickle.

_ONION SANDWICH_

Slice a mild sweet onion and lay in salted ice water for a half-hour. Mix with a good mayonnaise dressing, and place slices of onion between well buttered slices of Boston brown bread cut thin.

_MUSTARD SANDWICH_

Cream two tablespoonfuls of butter with one tablespoonful of prepared mustard. Spread a thin layer between thinly cut slices of rye bread. Garnish with a pickle.

_MOSAIC SANDWICH_

White, brown, and graham bread are used for this sandwich. Cut the slices thin and spread with green butter. The butter is made by putting cold boiled spinach through a sieve, season with finely chopped parsley and capers, and mix smooth with creamed butter. Put slices together.

_HORSE-RADISH SANDWICH_

Cream two tablespoonfuls of butter, add three tablespoonfuls of prepared horse-radish, spread between exceedingly thin slices of white bread. Garnish with parsley; serve as soon as made.

_CELERY SANDWICH_

Chop fine a few stalks of celery, mix with a little mayonnaise dressing, spread on thin slices of lightly buttered bread, cover with another slice.

_CELERY SANDWICH NO. 2_

Butter bread on the loaf, first having creamed the butter. Cut away the crusts and starting at one corner of the slice, roll it over two crisp short celery sticks. Tie with baby ribbon.

_CELERY AND ENGLISH WALNUT SANDWICH_

Mix one cup of chopped celery, one-fourth cup of chopped English walnuts, and one-fourth cup chopped olives. Moisten with mayonnaise and place between thin slices of lightly buttered brown bread.

_CELERY AND ENGLISH WALNUT SANDWICH NO. 2_

Chop celery and English walnuts fine, add a dash of salt and allspice, moisten with a little mayonnaise dressing. Spread between thin slices of lightly buttered white bread.

_LETTUCE SANDWICH_

Between thin, oblong slices of lightly buttered white bread, place a crisp lettuce leaf that has been dipped in mayonnaise dressing, and sprinkled with Parmesan cheese.

_LETTUCE SANDWICH NO. 2_

Cut crisp lettuce leaves into ribbons with scissors, add a dash of mayonnaise dressing, and season with salt. Place between thin slices of lightly buttered white or brown bread.

_BOSTON BROWN BREAD SANDWICH_

Between thin slices of lightly buttered brown bread place a lettuce leaf that has been dipped in mayonnaise dressing.

_BAR HARBOR SANDWICH_

Cut the crisp lettuce leaves into ribbons with the scissors, salt and pepper and moisten with a little mayonnaise dressing. Place on thin slices of lightly buttered white bread; on each lay a thin slice of tomato and cover with another slice of buttered bread. Press together and serve as soon as made.

_RADISH SANDWICH_

Between thin slices of lightly buttered white bread place sprigs of watercress and thin slices of a radish that has been dipped in French dressing. Can be served with the fish course.

_STRING BEAN SANDWICH_

Cook string beans until tender; when cold, cut in small pieces, add a chopped onion, and a few chopped English walnut meats. Mix with a little French dressing and spread between lightly buttered slices of white bread, with a crisp lettuce leaf between.

_APPLE AND CELERY SANDWICH_

Chop three apples and three stalks of celery fine. Mix with a little mayonnaise dressing and place on thin slices of lightly buttered white bread. Put the two slices together.

_APPLE AND GRAPE SANDWICH_

Remove the seeds from thin skinned white grapes; add one apple and one stalk of celery; chop fine. Moisten with French dressing, toss up, and spread on thinly cut slices of buttered white bread. Place the two slices together.

_APPLE SALAD SANDWICH_

Chop fine two medium sized red apples and two stalks of celery; mix with a little boiled dressing and place between thin slices of buttered white bread.

_WALDORF SANDWICH_

Chop two apples, two stalks of celery, and one sweet pepper fine, add a little mayonnaise dressing, mix, and place between thin slices of lightly buttered white bread. Garnish with a sprig of watercress.

_NOVELTY SANDWICH_

Chop one small onion, eight olives, one green pepper (seeds removed), and one chow chow pickle fine. Add one cupful of grated Parmesan cheese; moisten with enough mustard dressing from the chow chow to form a paste. Spread on thin slices of lightly buttered white bread. Cover with another slice and cut in triangles.

_ST. PATRICK SANDWICH_

Chop a handful of mint, a handful of parsley, and a tiny onion very fine, add a dash of paprika, mix with a little mayonnaise dressing. Place between thin slices of lightly buttered white bread. Garnish with a sprig of parsley.

_TARTAR SANDWICH_

Take two tablespoonfuls each of chopped onion, parsley, capers, and sour cucumber pickles. Mix with two tablespoonfuls of mayonnaise dressing. Place mixture between thin slices of graham or white bread lightly buttered.

_GRAPE FRUIT SANDWICH_

Remove the pulp from grape fruit, making one cup; add one-fourth cup of finely chopped walnuts, moisten with a little mayonnaise dressing, and place between thin slices of lightly buttered white bread cut in strips.

_CHERRY SALAD SANDWICH_

Remove stones from two cups of cherries, add one-half cup of English walnuts and two stalks of celery that have been chopped fine; add enough mayonnaise to moisten; place between thin slices of lightly buttered white bread. Garnish with a cherry.

_PINEAPPLE SALAD SANDWICH_

Shred one medium sized pineapple, add one cupful of skinned and seeded white grapes, one-half cup of finely chopped English walnuts; moisten with cream mayonnaise. Place between thin slices of lightly buttered white bread with a crisp lettuce leaf between. Garnish with a red cherry.

_MOCK OYSTER SANDWICH_

Boil salsify until tender, work smooth with a little sweet cream, season with salt, cayenne, and a dash of anchovy sauce; place between thin slices of lightly buttered white bread.

MEAT

_ROAST BEEF SANDWICH_

Two cups of cold boiled beef chopped fine; add a tablespoonful of tomato catsup, a dash of pepper and celery salt, two tablespoonfuls of melted butter, and a teaspoonful of vinegar. Mix well and spread on lightly buttered white bread. Put the two slices together and garnish with an olive.

_ROAST BEEF SANDWICH NO. 2_

Between thin slices of buttered bread place thin slices of cold roast beef; spread this thinly with horse-radish.

_HOT ROAST BEEF SANDWICH_

Between thin slices of lightly buttered white bread place a thin slice of hot roast beef. Put two tablespoonfuls of brown gravy over top. Garnish with a pickle.

_ROAST BEEF AND TOMATO SANDWICH_

Lightly butter thin slices of Boston brown bread, cover with a thin layer of cold roast beef, lightly spread with mayonnaise dressing; put on top of this a slice of tomato, dust with pepper and salt, cover with another slice of bread. Serve on lettuce leaves.

_ROAST BEEF AND JAM SANDWICH_

Between thin slices of lightly buttered white bread, place thin slices of cold roast beef; on top of this spread plum jam.

_ROAST BEEF SALAD SANDWICH_

Chop fine one cup of cold roast beef, one-half head of lettuce, one boiled beet, one hard-boiled egg, one small onion, and one pickled cucumber. Mix with French dressing and place between thin slices of lightly buttered white bread.

_RARE BEEF SANDWICH_

To two parts of chopped lean rare beef, add one part of finely minced celery. Season with salt, pepper, and a little made mustard. Place on a lettuce leaf between thin slices of lightly buttered white bread.

_CORNED BEEF SANDWICH_

Chop cold corn beef very fine, season with mustard and a dash of catsup. Place mixture on a lettuce leaf, between lightly buttered white bread.

_CHIPPED BEEF SANDWICH_

Chop chipped beef very fine and mix with a little mayonnaise; spread on thin slices of lightly buttered white bread.

_PICNIC SANDWICH_

A pound of raw beef run through the meat chopper; a teacupful of bread crumbs, pepper and salt to taste; mix with a well beaten egg, and form into a roll. Take a flank of mutton, remove the bones and lay the above mixture on the mutton and do it up into a roll; bind it with a tape. Sew up the ends so mixture will not bulge out; dust with pepper and salt, then roast it; when it is cold, take off the tape, take out the sewing, and slice thin. Place between thin slices of lightly buttered white bread. Garnish with an olive.

_CANNIBAL SANDWICH_

Chop raw beef and onions very fine, season with salt and pepper, and spread on lightly buttered brown bread.

_MEAT AND MUSHROOM SANDWICH_

Mince boiled mushrooms and cold beef or tongue together, and spread between thin slices of lightly buttered white bread. Lightly spread the filling with French mustard. Garnish with a pickle.

_FRIED COLD MEAT SANDWICH_

Place between thin slices of white bread, cold roast beef or lamb, chopped fine; season with pepper and salt. Mix with a little of the left-over gravy; dip in egg and milk and fry brown in butter. Serve hot.

_BROILED STEAK SANDWICH_

Between slices of lightly buttered white bread, place a thin piece of hot broiled steak, season with salt and pepper. Garnish top with a thin slice of Bermuda onion.

_HAM SANDWICH_

Grind boiled ham fine; mix with a little chopped celery and mayonnaise. Place between slices of thinly cut buttered bread.

_HAM SANDWICH NO. 2_

Chop ham fine, mix with a little mayonnaise dressing, and place between thin slices of lightly buttered white bread. Garnish with parsley and a pickle.

_HAM SANDWICH NO. 3_

Slice cold boiled ham thin; spread with French mustard, place between thin slices of rye bread. Garnish with a pickle.

_HAM SANDWICH NO. 4_

One pound of cold boiled ham run through fine knife or meat chopper, one-half cup strained lemon juice, mix with a little mayonnaise dressing, spread on thin slices of lightly buttered white bread, with a crisp lettuce leaf between.

_HOT HAM SANDWICH_

Spread thin slices of white bread with chopped cold boiled ham, over same spread a little mustard, and cover with another slice. Beat an egg and add one-half cup of milk, and in this mixture dip the sandwiches. Garnish with parsley and a pickle.

_HOT HAM SANDWICH NO. 2_

Spread finely minced boiled ham on thin slices of lightly buttered bread. Put the sandwiches together and cut into triangles. Beat two eggs light, add a cup of milk and a pinch of salt. Dip the sandwiches in the egg and milk and fry brown on a hot buttered griddle. Garnish with a slice of broiled tomato and serve at once.

_HAM FINGERS_

Run lean ham through the meat chopper, season with salt and pepper, and moisten with a little salad dressing. Place the ham between slices of thinly cut and lightly buttered bread. Cut in shape of lady fingers and garnish with a sprig of watercress.

_HAM AND EGG SANDWICH_

Chop cold boiled ham and hard-boiled eggs fine, season with pepper and salt, and a dash of mayonnaise dressing. Place the mixture between thin slices of lightly buttered brown bread. Garnish with a small pickle.

_HAM AND EGG CLUB SANDWICH_

Chop cold boiled ham very fine and rub smooth in a mortar; pass the yolks of four hard-boiled eggs through a sieve and add a little mayonnaise dressing. Cut white bread very thin and lightly butter; on one slice spread the ham, then cover with another slice, and on that spread the egg mixture with a crisp lettuce leaf between, topped by a third slice of lightly buttered bread. Garnish with a pickle.

_HAM AND NUT SANDWICH_

Mince finely some cold boiled ham and add to it about half the quantity of finely chopped peanuts. For every cupful of ham add a tablespoonful of chopped pickles and a little chopped celery. Mix to a paste with salad dressing and spread on thin slices of lightly buttered white bread and serve on a lettuce leaf.

_POTTED HAM SANDWICH_

Between thin slices of lightly buttered white bread spread potted ham; remove crusts and shape them in triangular form. Garnish top with a radish.

_POTTED HAM SANDWICH NO. 2_

Toast saltine biscuit, lightly butter, and spread with potted ham. Put two together, serve as soon as made. Garnish with a pickle.

_PARTY SANDWICH ROLLS_

Fresh bread is used for these sandwiches. Cut the slices as thin as possible and remove the crusts. Lay crisp lettuce leaves that have been dipped in mayonnaise dressing on the slices; on top of that place thin shavings of cold boiled ham; roll the slices very closely and fasten with a toothpick or ribbon. Pile on a serving dish and garnish with pickles and radishes.

_WESTPHALIAN HAM SANDWICH_

Between thin slices of lightly buttered rye bread, place thin slices of Westphalian ham; add a dash of mustard, and garnish top with a pickle.

_AUTOMOBILE SANDWICH_

Run through the meat chopper two pounds of cold boiled ham, half a pound of walnut meats, and four dill pickles. Mix with a little French mustard, and place between slices of lightly buttered bread.

_STAG SANDWICH_

Run cold boiled ham and dill pickle through the meat chopper, add a little French mustard, and spread on thin slices of lightly buttered white bread. Cover with another slice.

_BOSTON CLUB SANDWICH_

Cut brown bread into rounds with a cake cutter and lightly butter. Chop one-half pound of cold boiled mutton fine; add a dash of salt and pepper, two tablespoonfuls of olive oil, or melted butter. On the lower round of buttered bread place a small crisp lettuce heart that has been dipped in mayonnaise dressing. On top of that place a slice of tomato, then another slice of buttered bread, then the mutton mixture. Place on top another round of buttered bread and press the two together.

_VEAL SANDWICH_

Grind through meat chopper the desired amount. To one cup of chopped meat add one tablespoonful of vinegar, one-half teaspoonful of mustard, one-half of a small onion chopped fine. Salt and pepper to taste. Mix to a paste with mayonnaise dressing, and place between thin slices of lightly buttered white bread. Garnish with a pickle.

_CALF’S LIVER SANDWICH_

Chop cooked calf’s liver fine, add crisp fried bacon chopped fine. Season with salt and pepper, add a dash of catsup; mix and place on lettuce leaves between thin slices of buttered white bread.

_CALF’S LIVER AND BACON SANDWICH_

Calf’s liver well cooked and chopped fine, slices of bacon fried crisp and chopped fine; season with salt and pepper and a dash of catsup. Mix and place on thin slices of lightly buttered graham or white bread, with a crisp lettuce leaf between.

_TEXAS SANDWICH_

Chop one-half pound of broiled calf’s liver fine. Season with salt and cayenne pepper, add one teaspoonful of melted butter and a few drops of onion juice; rub together to a smooth paste. Spread on thin slices of unbuttered white bread. Cover with another slice.

_TONGUE SANDWICH_

Between thin slices of lightly buttered white bread, lay a crisp lettuce leaf that has been dipped in mayonnaise dressing; on that lay a thin slice of tongue; on top of that a slice of ripe tomato spread with mayonnaise.

_TONGUE SANDWICH NO. 2_

Mince boiled tongue, add a teaspoonful of melted butter, a tablespoonful of tomato catsup, a dash of celery salt, and when mixed place between thinly buttered white or brown bread. Serve with a sweet pickle.

_TONGUE AND EGG SANDWICH_

Chop cold boiled tongue fine; season with salt and pepper and a tablespoonful of melted butter; mix and spread on rounds of toasted bread. Place leaves of watercress around edge on top of the toast and in the centre pile hard-boiled egg that has been chopped fine and mixed with a little mayonnaise dressing.

_DEVILED TONGUE SANDWICH_

Run a quarter of a pound of cold boiled tongue through the meat chopper; add to it three hard-boiled eggs chopped fine, a dash of red pepper and paprika, a teaspoonful of Worcestershire sauce, and two tablespoonfuls of melted butter. Mix and place between thin slices of lightly buttered bread with sprigs of watercress between.

_TONGUE AND TOMATO SANDWICH_

Lightly butter three thin slices of white bread. On lower slice place a lettuce leaf that has been dipped in mayonnaise dressing; on leaf place a slice of cold boiled tongue, then a slice of bread; on this lay a slice of tomato that has been dipped in mayonnaise dressing, topped by a third slice of bread. Garnish with an olive.

_EXCURSION SANDWICH_

Chop cold boiled tongue fine. To each cupful, add two tablespoonfuls of melted butter, a dash of red pepper, and one-half teaspoonful of onion juice. Mix and spread on very thin slices of white bread, cover with another slice, and serve with a pickle.

_LAMB SANDWICH_

To three cups of cold cooked lamb, chopped fine, add three tablespoonfuls of Parmesan cheese, one teaspoonful of mustard, a dash of salt and pepper, and a little mayonnaise dressing; mix until smooth. Place this on lettuce leaf between slices of lightly buttered white bread.

_LAMB SANDWICH NO. 2_

Chop cold cooked lamb and a green pepper fine. Season with salt and add a dash of mayonnaise dressing. Spread on thin slices of graham bread lightly buttered. Put the two slices together.

_MUTTON SANDWICH_

Chop cold boiled mutton fine, add a dash of tabasco sauce, a teaspoonful of olive oil or melted butter, a tablespoonful of vinegar, and a pinch of salt. Spread on lightly buttered white bread. Serve with a pickle.

_MUTTON SANDWICH NO. 2_

Chop cold cooked mutton very fine; to each pint add one teaspoonful of salt, one tablespoonful of capers, one teaspoonful of chopped mint, a dash of pepper, and one tablespoonful of lemon juice. Spread this thickly over whole wheat bread. Cover with another slice and serve on lettuce leaves.

_MUTTON AND PEA SANDWICH_

Butter slices of white bread lightly and lay on them thin slices of cold boiled mutton. Mix together half a pint of cooked peas that have been seasoned with salt, pepper, a little butter, and a teaspoonful of capers. Place a layer of peas over the mutton, then a crisp lettuce leaf, then cover with another slice of buttered bread, and cut into triangles.

_SUMMER SANDWICH_

Cut white bread into rounds with a cake cutter and lightly butter. Chop one-half pound of cold boiled mutton fine; add two tablespoonfuls of melted butter, and a dash of salt and pepper. Peel four tomatoes, cut these into rather thick slices and remove the seeds from the centre. Place a lettuce leaf that has been lightly dipped in mayonnaise dressing on a slice of toast, and put a slice of tomato on top of that. Fill the space from which you have taken the seeds with the mutton mixture. Put on top another slice of toasted and lightly buttered bread, and press the two slices firmly together.

_POTTED MEAT SANDWICH_

Chop one pound of tender cooked veal fine and add one-fourth cup of fat pork cooked and chopped fine. Season with salt and pepper, a little anchovy essence, and a little mace. Moisten with a little butter and work until smooth. Press the mixture solidly into small can or jar, pour melted butter to the depth of one-half inch over same, and set in a cool place. When ready for use, slice and place between thin slices of white bread. Garnish with a pickle.

_FARMER SANDWICH_

Between thin slices of white bread, place thin slices of cold roast pork; on top of this spread apple sauce.

_PORK SANDWICH_

Chop cold boiled pork and a celery stalk fine; season with salt, add a dash of Worcestershire, slightly diluted with water; mix and place between thin slices of buttered white bread.

_MINCE-MEAT SANDWICH_

Moisten thick round crackers with hot milk; spread with a thick layer of hot mince meat, made rather moist with the addition of a little fruit juice or syrup. Place another cracker on top, then whipped cream on top of that. To be eaten with a fork.

_SOUTHERN (BACON) SANDWICH_

On thin slices of buttered whole wheat bread, place a lettuce leaf; add thin slices of crisp fried bacon; spread with a little mustard, and put slices together. Garnish with a radish.

_TIP-TOP SANDWICH_

Chop fine six slices of uncooked bacon, add two green peppers (seeds removed) chopped fine, three onions the size of an egg chopped fine, season with pepper and salt. Fry the above mixture until the bacon is done, then scramble in two eggs. Place between thin slices of lightly buttered white bread. Garnish with a radish.

_CHICKEN SANDWICH_

Two cups of finely minced cold cooked chicken, a heaping tablespoonful of Parmesan cheese, a tablespoonful of tomato catsup, a dash of French mustard, salt and pepper, add a little thick cream, work all to a smooth paste. Place between thin slices of buttered white bread. Garnish with a stick of celery.

_CHICKEN SANDWICH NO. 2_

To the white meat of a cold boiled chicken chopped fine, add a crisp celery stalk chopped fine, and mix with a little mayonnaise dressing. Place between thinly cut slices of buttered white bread, and garnish with an olive.

_CHICKEN SANDWICH NO. 3_

Chop cold cooked chicken fine; season with pepper and salt, add a dash of mayonnaise dressing, spread on thinly cut slices of buttered white bread, with a lettuce leaf between, and garnish with an olive.

_CHICKEN SANDWICH NO. 4_

One cup of cold boiled chicken chopped fine; season with salt and paprika, moisten with a little cream, paste between thin slices of lightly buttered whole wheat bread.

_HOT CHICKEN SANDWICH_

Between thin slices of lightly buttered toast, place slices of warm chicken breast; over same pour hot gravy, made of slightly thickened chicken stock, seasoned with salt and pepper, and a little chopped parsley. Cut triangular and garnish with a pickle, and a radish.

_CHICKEN LIVER SANDWICH_

Boil chicken liver until tender and rub through a sieve; mix with an equal amount of olives chopped fine, and mayonnaise dressing; place between thin slices of lightly buttered white bread.

_PRESSED CHICKEN SANDWICH_

Boil fowl until tender; remove bones and skin; chop fine; season with salt, pepper, and sage to taste. Mix teaspoonful of mustard with a tablespoonful of vinegar, heat and pour over chicken, with some of the broth, and press in earthen dish. When cold and ready for use, slice and place between thin, lightly buttered bread with a crisp lettuce leaf between.

_JELLIED CHICKEN SANDWICH_