Chop two parts of cold tongue and one part of cold ham (one-fourth as much fat ham as lean) very fine; pound in a mortar, and season with paprica and a little mixed mustard. Spread butter on one piece of bread, the meat mixture on the other, and press the two pieces together.

Ham=and=Egg Sandwiches.

Chop the ham and pound smooth in a mortar; pass the yolks of hard-boiled eggs through a sieve; mix the yolks with an equal amount of mayonnaise dressing. Butter one piece of bread lightly and spread with the ham, spread the other piece with the egg and dressing, and press the two together.

Corned=Beef Sandwiches.

Chop the cold meat very fine, using one-fourth of fat meat. Work into the meat French mustard, or any "made" mustard, to taste, and prepare the sandwiches in the usual way. Boston brownbread combines well with this preparation.

Tongue=and=Veal (or Chicken) Sandwiches.

Use a little less of the chopped tongue than of the other kind of meat, and one-half as much chopped celery as meat. Mix with salad dressing. Spread one piece of bread with butter, the other with the mixture, and press together.

Celery Sandwiches.

Chop crisp celery very fine and mix with salad dressing. Spread one piece of bread with butter, the other with a thin layer of the mixture. With a sharp knife split open the round stems of celery tips and put them between the bread, so that the tips will just show on the edges. Tie with narrow ribbon, light-green in color.

Sardine Sandwiches.

Use, in bulk, equal parts of yolks of well-cooked eggs, rubbed to a smooth paste, and the flesh of sardines, freed from skin and bones and pounded in a mortar; season to taste with a few drops of tobasco sauce and lemon juice, and spread as usual. Crackers may be used in the place of bread, if the sandwiches be prepared just before using, otherwise the crackers lose their crispness. Garnish with slices of lemon and parsley.

Caviare Sandwich Rolls.

To each two tablespoonfuls of caviare add ten drops of onion juice and a few drops of lemon juice, and mix together thoroughly. Remove the crust from a fresh, moist loaf of bread, cut in thin slices, spread each slice very delicately with butter and the caviare mixture, roll up in a roll and tie with ribbon one-fourth an inch wide, or pin with Chinese toothpicks. The bread should not be more than twelve hours old. If fear be lest the bread will not be sufficiently moist to roll, wrap the loaf, when taken from the oven, in a damp cloth and then in a dry one; keep in this fashion until ready for use.

Russian Sandwiches.

Slightly butter thin slices of bread; moisten fine-chopped olives with mayonnaise dressing and spread upon the buttered slices; spread other slices with Neufchatel, or any cream cheese, and press together in pairs.

Mushroom=and=Lobster Sandwiches.

SautÉ the caps of half a pound of mushrooms in a little butter about five minutes, adding half a sliced onion if desired. Cover with highly seasoned stock and let simmer until very tender; chop and press through a sieve, and, if very moist, reduce to the consistency of a thick purÉe. Add an equal quantity of lobster meat pounded smooth in a mortar. Season to taste with salt, pepper, lemon juice and, if desired, tomato catsup. When cool use as any filling.

Cheese=and=English=Walnut Sandwiches.

• ¼ a pound of grated cheese.
• ¼ a pound of butter.
• ¼ a pound of English walnut meats, sliced.
• Salt and paprica to taste.

Method.—Work the butter to a cream, add the seasonings and the grated cheese gradually; then mix in the nuts, which should be sliced very thin. Spread the mixture upon bits of bread and press together in pairs. Particularly good made of brownbread and served with a simple vegetable salad!

Egg=and=Spinach Sandwiches.

Use cold boiled spinach, which when hot was chopped very fine or pressed through a colander, and sifted yolks of well-cooked eggs. Mix the spinach with sauce tartare and spread on one bit of bread, spread the other with butter and sifted yolk of egg; press together. Garnish the serving-dish with parsley and cooked eggs cut in quarters lengthwise.

Cress=and=Egg Sandwiches.

Pick the leaves from fresh cress, chop or break apart, season with French dressing, and proceed as above.

Imitation PÂtÉ=de=Foie=Gras Sandwiches.

Chop half an onion and sautÉ in a little butter; when delicately browned, add five or six chicken livers and sautÉ them on both sides. Cover with well-seasoned chicken stock and let simmer until tender. Mash the livers fine with a wooden spoon and press them through a sieve; season with salt, paprica, mustard, or a dash of curry powder. Press into a cup, pour melted butter over the top, and set away in a cool place. When ready to serve, remove the butter and prepare the sandwiches after the usual manner.

Chicken Rolls.

• 4 ounces from the breast of chicken (½ a cup).
• 4 ounces of braised tongue.
• ½ a teaspoonful of celery salt.
• A few grains of cayenne.
• 1 teaspoonful of anchovy paste.
• 4 tablespoonfuls of mayonnaise or boiled dressing.

Method.—Chop the meat and pound to a paste in a mortar; add the seasonings and mix well. Remove the crust from a loaf of moist bread; cut in very thin slices, trim each slice into a rectangular shape, spread lightly with soft butter and then with the mixture. Roll the slices and tie them with ribbon. Omit the anchovy paste, if desired.

Epicurean Sandwiches.

Cream four tablespoonfuls of butter and one teaspoonful of mustard. Press the yolks of four hard-boiled eggs through a sieve and add them to the butter and mustard. Then add four boned anchovies, four small pickles, a teaspoonful of chives and a sprig of tarragon, chopped together until fine. Cut stale bread in fingers or other fanciful shapes, and spread with the mixture. Press two pieces together.

Halibut=and=Lettuce Sandwiches.

Put a pound and a half of halibut, a slice of onion, a stalk of celery, four or five peppercorns, one teaspoonful of salt and one tablespoonful of lemon juice in boiling water, and cook, just below the boiling-point, ten or fifteen minutes, according to thickness. Remove bone and skin and rub the fish fine with a wooden spoon; add half a cup of thick cream, a teaspoonful of salt, a dash of white pepper and one tablespoonful of lemon juice. Spread this mixture, when cold, on buttered slices of bread, put a lettuce leaf above the mixture, and spread a teaspoonful of mayonnaise or boiled salad dressing on the lettuce; finish with a slice of buttered bread and tie with ribbon.

Lobster Fingers.

Chop lobster meat very fine; season to taste with French dressing. Cut the bread in pieces about four inches long and an inch and a half wide. Finish as usual. Garnish with parsley and the slender feelers of the lobster.

Tower of Babel.

Pile a variety of sandwiches in form of a pyramid (use bread of different colors). Arrange a garnish of parsley and radish rosebuds around the base, and on the top a few sprigs of parsley, or celery plumes.

Nasturtium Folds.

Flavor the butter with nasturtium leaves and blossoms, and with it spread a thin slice of moist bread, which is longer one way than the other. Press fresh nasturtium leaves and blossoms upon the butter and fold one half over the other.

Harlequin Sandwiches.

Spread a bit of brownbread with butter and French mustard, and a bit of white bread, cut to fit the former, with butter and cheese creamed together. Finish as usual.

Harlequin Sandwiches, No. 2.

Spread the brownbread with butter and cheese creamed together, and the white bread with butter, then with cucumber, chopped fine and seasoned with French dressing, to which a few drops of onion juice have been added.

Beet=and=Cream=Cheese Sandwiches.

Spread one piece of bread with cream cheese, the other with beets that have been chopped very fine and seasoned with French dressing.

Peanut Sandwiches.

Chop freshly roasted peanuts very fine; then pound them in a mortar until smooth; season with salt and moisten with thick cream.

Peanut Sandwiches, No. 2.

Mix the prepared peanuts with mayonnaise dressing. Butter two pieces of bread; spread one with the peanut mixture, the other with shredded lettuce, and press the two together.

Shad=Roe=and=Yellow=Butter Sandwiches.

• ¼ a pound of butter.
• Sifted yolks of 4 eggs.
• 1 set of shad roe, cooked, pounded in a mortar and sifted.
• ½ a teaspoonful of paprica.
• 4 drops of tobasco sauce.
• 2 teaspoonfuls of very fine-chopped capers.

Method.—Cream the butter and add the other ingredients gradually. Prepare as usual.

Green=Butter Sandwiches.

• ¼ a pound of butter.
• 1/8 a peck of spinach.
• 2 tablespoonfuls of very fine-chopped parsley.
• 6 anchovies.
• 2 teaspoonfuls of very fine-chopped capers.

Method.—Boil the spinach, drain thoroughly, and press through a piece of muslin. Beat the butter to a cream with a wooden spoon; beat into the butter enough of the spinach pulp to give the required tint of green. Wipe the oil from the anchovies, remove the backbone, and pass through a hair sieve; then add to the colored butter, a little at a time; add also the parsley and capers; chill slightly and use as a filling for sandwiches. These butters are used also to mask or decorate cooked fish for "cold service."

Chicken=Salad Sandwiches.

Bake chou paste in long, slender shapes, like Éclairs, but narrower and shorter; when cold split apart on the ends and one side and fill with chicken salad. Put the top back in place, after inserting a celery plume at each end. Garnish the serving-dish with celery leaves and pim-olas or olives. Serve other salads in the same way.

Mosaic Sandwiches.

Cut the bread, white, brown and graham, as thin as possible, and use four or five pieces in each sandwich, putting them together so that the colors will contrast. Either butter or other filling is admissible.

Chicken=and=Nut Sandwiches.

Chop fine the white meat of a cooked chicken and pound to a paste in a mortar. Season to taste with salt, paprica, oil and lemon juice and spread upon thin bits of bread. Spread other bits of bread, corresponding in shape to the first, with butter; press into the butter English walnuts, pecan nuts or almonds, blanched and sliced very thin. Press corresponding pieces together.

Aspic Jelly for Sandwiches.

Soak one box (two ounces) of gelatine in one cup of cold chicken liquor until thoroughly softened. Add to three cups of chicken stock, seasoned with vegetables and sweet herbs according to directions previously given, also the crushed shell and white of one egg, and proceed as for aspic jelly. Turn the liquid jelly into rectangular pans, having it three-eighths of an inch or less in thickness, and set aside in a cool place to harden. When ready to serve, dip the pan in hot water an instant, and turn the jelly on to a paper. With a thin, sharp knife cut the jelly into squares or diamonds, or dip a cutter into hot water and stamp out into hearts or clubs.

Lobster Sandwiches with Aspic.

Chop the lobster fine, mix with mayonnaise dressing to taste, spread upon a bit of aspic, cover with a crisp lettuce leaf, and above this place another piece of aspic spread with the lobster mixture. Serve at once.

Halibut Sandwiches with Aspic.

After the aspic is poured into the pans, sprinkle upon it some fine-cut Spanish pimentos. When ready to serve, prepare as lobster sandwiches with aspic, using fish in the place of lobster, and, if desired, sauce tartare in the place of mayonnaise. Shrimps, salmon or other fish, chicken, veal, tongue, sweetbreads, etc., may be used either with lettuce or with chopped celery, cress, cucumbers, etc. Or the vegetables may be used without either fish, flesh or fowl.

Club Sandwiches.

Have ready four triangular pieces of toasted bread spread with mayonnaise dressing; cover two of these with lettuce, lay thin slices of cold chicken (white meat) upon the lettuce, over this arrange slices of broiled breakfast bacon, then lettuce, and cover with the other triangles of toast spread with mayonnaise. Trim neatly, arrange on a plate, and garnish with heart leaves of lettuce dipped in mayonnaise.

Wedding Sandwich Rolls.

Wrap bread as it is taken from the oven closely in a towel wrung out of cold water, cover with several thicknesses of dry cloth and set aside about four hours; then cut away the crust, and with a thin, sharp knife cut the loaf or loaves in slices as thin as possible and spread with butter, and, if desired, thin shavings of meat, potted meat or chopped nuts; roll the slices very closely and pile on a serving-dish.

The Milwaukee Sandwich.

• 2 thin rounds of white bread.
• 1 thin round of graham or rye bread.
• 4 large oysters, broiled or fried.
• Breast of cooked chicken, or turkey.
• Two slices of crisp bacon.
• Horseradish.
• Lettuce.
• 4 small sweet pickles.
• 4 small radishes.
• Slice of lemon.
• 1 tomato, skin removed.
• Tartare sauce.

Method.—Dip the bread in beaten egg, seasoned with salt and sautÉ to a rich brown in hot butter. Roll the oysters in grated bread crumbs (centre of the loaf) and broil them, or "egg and bread" them, and fry in deep fat. Lay the first slice of bread on a plate over two or three lettuce leaves, put the oysters on the bread, a grating of horseradish on each oyster; cover with the graham or rye bread; on this lay the chicken or turkey cut in thin slices, season with salt and pepper, put on the bacon, and cover with the other slice of bread. On top of the sandwich lay a slice of lemon cut square, and about this dispose the pickles and radishes, to form a star. Serve the tomato on a lettuce leaf at the side. Cut out the hard centre from the tomato and fill the opening with sauce tartare. In making this sauce, add to mayonnaise or boiled dressing, onion, olives, sweet pickles and celery, chopped fine and squeezed dry in a cloth.

---