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 1/4 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, 1/2 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 1/4 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 1/2 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 1/2 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 1/2 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 1/4 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.