The complete cook book

The best bread for sandwiches is home made, as it cuts better than bakers' bread. Cut away all the crust and wrap in a damp napkin or paraffine paper to keep moist. PIQUANT SANDWICHES. Cut bread very thin, buttering it lightly on the loaf. Upon each slice spread a filling made by mixing three hard-boiled eggs minced extremely fine with half their bulk of sharp green pickle chopped equally small. Season this compound with salt and pepper to taste and work in a little butter. Lay another thin slice of bread, buttered side down, over this and cut them into square and triangular sandwiches. HAM AND TONGUE SANDWICHES. Into a saucepan put one-half cup of butter ; now mix one teaspoonful of ground mustard and one saltspoonful of salt, with just enough cold water to form a stiff paste, and add it to the butter; then add one and one-half tablespoonfuls of olive oil, yolk of one egg, one-half teaspoonful of onion juice and a few shakes of tabasco spice. Next mince one-quarter pound of cold boiled ham and tongue together, with one tablespoonful of chopped onion pickle. Mix altogether and squeeze a few drops of lemon juice over it. Then spread on thin slices of bread with a lettuce leaf on either side, and press the bread hard together. These are also very nice made of boiled smoked ham or tongue with French mustard spread over butter. The Complete Cook Book. 149 CLUB SANDWICHES. Have some nice, thin slices of bread toasted, over which spread some thick made mayonnaise, and lay on each a lettuce leaf which has been washed in weak vinegar. Now lay on each lettuce leaf a shaving of cold boiled tongue, a very thin slice of cold baked turkey or chicken breast, an exceedingly thin slice of cold boiled ham or broiled breakfast bacon, over which sprinkle a little minced pickle. Then cover with another thin piece of toast spread with mayonnaise and lettuce leaf and press hard together. Garnish with gherkins and rings of hard-boiled eggs and serve with beer. CHICKEN SANDWICHES. To one cupful of chicken pounded to a paste add onequarter cup of mayonnaise, six pickling onions, two saltspoonfuls of celery salt, a tiny bit of cayenne and a few drops of lemon juice. Spread between lettuce leaves or watercress and place between neat, thin slices of bread. SARDINE SANDWICHES— ORIGINAL. Sardines are put up now without bones or skin, and these are the most convenient to keep on hand for sandwiches, as it saves a great deal of time. Chop one can of sardines up with one large minced sour cucumber pickle, four hard-boiled eggs chopped fine, one tablespoonful of oyster cocktail ketchup, one tablespoonf ul of made mayonnaise and the juice of one lemon. Place a ^ lettuce leaf that has previously been dipped in vinegar on one of Bent's thin water crackers, and spread this mixture on it; then place another cracker on top. Garnish with olives stuflEed with red pepper. EGG SANDWICHES. Egg sandwiches are made by simply pounding the yolks of hard-boiled eggs to a paste and seasoning with mustard, melted butter, pepper, salt and chopped pickle, to which you can add any minced cold meat or 150 The Complete Cook Book. cheese. Serve between crackers and lettuce and garnish with parsley and rings of hard-boiled eggs. CHEESE SANDWICHES. Butter large, round water crackers and put between them a thin slice of Swiss cheese. Serve with Dill pickles. NUT SANDWICHES. Take some Gruyere cheese; mince it finely with onehalf the quantity of fresh walnuts. Butter some very thin slices of bread with made mustard and spread the cheese and nuts on it and press close together. Boiled chestnuts are also very nice for a change. Garnish with slices of lemon and serve with a dry sherry. HAM TOAST FOE LUNCHEON.