The household cook book

If the meat used for filling sandwiches is chopped fine it will be much more convenient to eat. In putting up sandwiches for picnics, etc., it will add to their appearance to tie them with ribbon in packages; a different colored ribbon can be used effectively for each kind of sandwich Although it is a little more trouble to make them, sandwiches can be improved both in appearance and flavor by cutting thin slices of bread into small square, oval, or round pieces, and frying them in smoking hot fat to a light golden brown; then drain on blotting paper. These pieces can be made into anchovy, lobster, egg, salmon, chicken or other sandwiches, piled high on plates with bright green parsley around the base. Such sandwiches are admirably adapted for evening parties, and will be more appreciated than second and third rate sweets. Mustard or Anchovy Butter for sandwiches may be prepared as follows: For mustard butter, take soft butter the size of an egg, and 2 tablespoons of good mustard, put them in a stone mortar and work them together with the pestle till perfectly mixed. For anchovy butter, take the same amount of butter and 1 teaspoon of anchovy paste, and work them together in the same way. Same proportions for larger quantities. ABERDEEN SANDWICHES — Put in the chopping bowl cold meat, either of veal, ham, beef or poultry, and chop it very fine; for 1 teacup of chopped meat, add to it a piece of softened butter the size of an egg, a little pepper and salt, with 1 or 2 spoons of water to slightly moisten it, and 1 teacup of fine bread crumbs; chop and mix all to a paste. Take a bit of the mixture on the molding board, and with a knife wet in hot water, form it into a strip about 3 inches long and 2 wide. Trim off the edges, detach it from the board with a knife, and roll into an oblong shape. If it is too dry to roll without cracking, add a little more water; if too wet, add more bread crumbs. These are served with lettuce, or cresses. ANCHOVY AND EQG SANDWICHES.— Bone anchovies, steep them in milk for 2 hours and chop fine; also mince hard-boiled eggs very fine; sprinkle the chopped egg on a slice of buttered bread, cover with the anchovy, add pepper and a layer of mustard and cress, and lay on the other slice of buttered bread. BAKED SANDWICHES.— Sprinkle salt and pepper on thin slices of cold meat, put them between thin slices of bread, form them into a pile 5 or 6 inches high, fasten them together with a skewer, and brown them until the bread is crisp, in a hot oven, first basting them with melted butter. CHEESE SANDWICHES — Mix together I lb. of grated cheese, and ^ teaspoon each of pepper, salt and mustard, add 1 tablespoon each of vinegar and melted butter, make it to a paste, and spread it thin on the buttered bread. DATE SANDWICHES. — Seed choice dates, press flat, and spread between thin slices of buttered bread. EGG SANDWICHES.— (1) Put between buttered slices of bread moderately thin slices of hard-boiled eggs, seasoning them with salt, pepper and nutmeg. (2) Chop the whites of hard-boiled eggs very fine; mash the yolks, and mix with melted butter, salt and pepper. If not smooth enough, add thick cream. Spread the paste on the bread. FISH SANDWICHES.— Use any kind of cooked fish, chop it fine, make it into a soft paste with butter, and season it well.