The best sandwiches are made from bread which is fine grained and one day old.

Always cream the butter for buttering the bread.

Spread the loaf with butter before cutting the slice from the loaf. Cut each slice as thin as possible. After cutting, spread the slice with the sandwich mixture, and cover with another slice. Press the slices together firmly; cut off all crust and cut in rounds, triangles, or any shape desired.

Keep sandwiches wrapped in a cheese cloth which has been thoroughly dampened with cold water, and pack in a closed box until ready to use.

Anchovy Sandwiches

Remove the bones from one dozen anchovies; add the yolks of three hard-cooked eggs, and pound to a paste.

Mix two tablespoons Parmesan cheese with a few grains of cayenne; add to anchovy mixture, with enough cream to make of the consistency to spread.

Use for a filling between slices of buttered white bread.

Caviare Sandwiches

Mix three tablespoons lemon juice, three tablespoons olive oil, and one quarter pound Russian caviare. Beat until creamy. Spread between thin slices of bread.

Celery Sandwiches

Mix one cup finely shredded celery, one fourth cup finely chopped nuts, and one fourth cup chopped olives. Moisten with Mayonnaise and spread between thin slices of brown bread.

Cheese Sandwiches No. 1

Mix one cream cheese with an equal amount of chopped walnuts; add a few grains of cayenne, season with salt, and moisten with cream. Use for a filling for graham sandwiches.

Cheese Sandwiches No. 2

Pound one quarter pound American cheese with two tablespoons butter, a few grains cayenne, and one teaspoon mustard; moisten with tarragon vinegar, and spread between thin slices of white bread.

Cheese Sandwiches No. 3

Mix one cream cheese with an equal amount of chopped pimolas; season with salt and cayenne, and moisten with cream or Mayonnaise.

Use for a filling for white or brown bread sandwiches.

Chicken Sandwiches No. 1

Mix one cup chopped chicken with one fourth cup Mayonnaise. Spread between thin slices of buttered bread.

Chicken Sandwiches No. 2

Mix one cup chopped chicken with one cup chopped almonds; moisten with cream; season with salt and paprika. Use for filling for entire wheat bread sandwiches.

Cucumber Sandwiches

Slice one cucumber; marinate with French Dressing. Sprinkle thin slices of white bread with cayenne; spread with marinated cucumbers, and cover with white bread cut in thin slices.

Egg Sandwiches

Chop two hard-cooked eggs; add olive oil and seasonings until of the consistency to spread. Use for a filling for graham bread sandwiches.

Lobster Salad Sandwiches

Mix one cup chopped lobster meat with Mayonnaise. Marinate crisp lettuce leaves. Arrange drained leaves on thin slices of bread; cover with lobster, and cover lobster with bread; sprinkle dried lobster coral on top of each sandwich. Prepare just before serving; if allowed to stand they will be unsatisfactory.