Fresh fish should be well seasoned with salt and pepper, and moistened with a white or any other sauce, or with Mayonnaise. A little chopped pickle may be added. Shad roe, mashed with a fork to separate the eggs, and seasoned in the same way, makes excellent sandwiches.
No. 2. Lay the sliced eggs between crisp lettuce leaves, and spread the bread with butter, then with Mayonnaise.
No. 3. Chop the hard-boiled eggs fine. Mix with Mayonnaise and spread on the buttered bread, or mix them with well-seasoned white sauce.
No. 1. Lay a crisp lettuce leaf sprinkled with salt between buttered thin slices of bread; or spread the bread with Mayonnaise, then with lettuce or with water-cress.
No. 3. Chop lobster meat; mix it with any dressing; cut lettuce into ribbons; cover the bread with the lettuce; then a layer of lobster; then with lettuce again.
No. 4. Mix chopped olives with Mayonnaise; serve with afternoon tea.
No. 1. Cut American cheese in slices one-eighth of an inch thick, or about the same thickness as the bread. Sprinkle it with salt, and have the bread well buttered.
No. 2. Cut Gruyere cheese in thin slices. Lay it on the bread, sprinkle it with salt and pepper; then add French mustard.
No. 3. Grate any cheese. Rub it to a paste with butter, and spread the bread; dust with salt and pepper. Cut into strips and serve with salad.
No. 4. Mock Crab. Rub to a smooth paste one tablespoonful of butter, two tablespoonfuls of grated cheese, a salt-spoonful each of salt, paprica, and dry mustard, a little anchovy paste, and a teaspoonful of vinegar. Spread between thin slices of dry toast.
No. 1. For AEsthetic Sandwiches, see chapter "Five O'clock Tea," page 33.
No. 3. Spread very thin buttered slices of Boston brown bread with chopped walnuts, or with chopped almonds, or with both mixed, or with salted nuts chopped.