Cheese-And-English-Walnut Sandwiches

Ingredients

1/4 a pound of grated cheese. 1/4 a pound of butter.

1/4 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 saute' 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

Ingredients

4 ounces from the breast of chicken (1/2 a cup). 4 ounces of braised tongue. 1/2 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.

Sardine Or Anchovy Sandwiches With Canapes

Pound the flesh of the fish with the sifted yolks of two hard cooked eggs, in a wooden bowl, to a smooth paste. Season with paprica, chopped pimentos, and truffles; add one-fourth the bulk of thick cream beaten firm and salt and paprica as needed. Use for sandwiches. Garnish the plat* of sandwiches with three or four canapes. For these toast the halves of Boston crackers; when cold spread with the fish-mixture, rounding it slightly to a dome shape; make smooth with a silver knife, and draw the knife through the center of the surface to make a design; fill this with chopped truffles and set a few bits of pimento on the edge.