Take 1 cup of grated nutmeato, 2 hard-boiled eggs, salt, and celery salt to suit the taste. Sift the eggs through a fine wire sieve, add the grated nutmeato, and rub smooth with the back of a spoon. Add salt and celery salt. If too dry, moisten with a small quantity of nut milk. Cut the brown bread into quite thin slices, and with a cooky-cutter just large enough to take in all the slices excepting the crust, cut them into round pieces, and spread with the mixture. The slices should afterward be put together, two and two, in order to complete the sandwiches.
Cut the bread as directed in the previous recipe, and spread with nutora. Sift celery salt on top. A little lemon-juice may be added; but this makes the sandwich more difficult to digest. A very thin slice of nutmeato may also be put between the slices of bread.
Take suitable pieces of moist bread, or buns cut into thin slices, and spread with nut butter diluted with water sufficiently to spread readily. Sprinkle with salt, and place upon the whole a very thin slice of nutmeato. Season well with celery salt. Place on the slices some tender pieces of lettuce, arranging so that the curly edges of lettuce will extend beyond the bread. Butter another slice of bread, and put on top. With each sandwich serve a quarter of a lemon. Cut lemons into quarters by cutting from stem to blow end. Then, with the thumb at one end and the forefinger at the other, squeeze the juice out upon the nutmeato after lifting off the top slice of bread, just before eating. If preferred, the juice may be put upon the nutmeato before serving the sandwiches.
Chop together two hard-boiled eggs, 1 teaspoonful parsley, a sprinkle of celery salt, I teaspoonful of fresh almond meal, 1 teaspoonful of lemon-juice, and 1 teaspoonful of crisp celery. Spread on slices of bread, cut any shape desired, and serve. If the eggs are sifted through a sieve, instead of chopping, the mixture is much easier to spread.
Dressing.--Boil together 1/2 cup of diluted lemon-juice, 1 teaspoonful sugar, some salt, 1/2 cup nut cream. Beat separately the white and yolk of 1 egg; after which mix together and pour the boiling mixture over them, whipping them all the while. Heat in a double boiler, stirring until it changes to a creamy consistency.
Chop parsley very fine, and stir it into the dressing given in preceding recipe. Spread upon the slices of bread, and lay between each sandwich a crisp lettuce leaf.
Take 1 cup good apple sauce, salt it slightly, sweeten to taste, and add a teaspoonful of raw nut meal which has previously been slightly roasted in an oven. Spread upon thin slices of graham bread, put the slices together, two and two, and serve hot. Other breads may be substituted for the graham.