Chicken-Salad Sandwiches

(Chou-paste boxes.) Bake chou paste in long, slender shapes, like éclairs, but narrower and shorter; when cold split apart on the ends and one side and fill with chicken salad. Put the top back in place, after inserting a celery plume at each end. Garnish the serving-dish with celery leaves and pim-olas or olives. Serve other salads in the same way.

Chicken Salad Sandwiches.

Mosaic Sandwiches

Cut the bread, white, brown and graham, as thin as possible, and use four or five pieces in each sandwich, putting them together so that the colors will contrast. Either butter or other filling is admissible.

Chicken-And-Nut Sandwiches

Chop fine the white meat of a cooked chicken and pound to a paste in a mortar. Season to taste with salt, paprica, oil and lemon juice and spread upon thin bits of bread. Spread other bits of bread, corresponding in shape to the first, with butter; press into the butter English walnuts, pecan nuts or almonds, blanched and sliced very thin. Press corresponding pieces together.

Aspic Jelly For Sandwiches

Soak one box (two ounces) of gelatine in one cup of cold chicken liquor until thoroughly softened. Add to three cups of chicken stock, seasoned with vegetables and sweet herbs according to directions previously given, also the crushed shell and white of one egg, and proceed as for aspic jelly. Turn the liquid jelly into rectangular pans, having it three-eighths of an inch or less in thickness, and set aside in a cool place to harden. When ready to serve, dip the pan in hot water an instant, and turn the jelly on to a paper. With a thin, sharp knife cut the jelly into squares or diamonds, or dip a cutter into hot water and stamp out into hearts or clubs.

Lobster Sandwiches With Aspic

Chop the lobster fine, mix with mayonnaise dressing to taste, spread upon a bit of aspic, cover with a crisp lettuce leaf, and above this place another piece of aspic spread with the lobster mixture. Serve at once.

Halibut Sandwiches With Aspic

After the aspic is poured into the pans, sprinkle upon it some fine-cut Spanish pimentos. When ready to serve, prepare as lobster sandwiches with aspic, using fish in the place of lobster, and, if desired, sauce tartare in the place of mayonnaise. Shrimps, salmon or other fish, chicken, veal, tongue, sweetbreads, etc., may be used either with lettuce or with chopped celery, cress, cucumbers, etc. Or the vegetables may be used without either fish, flesh or fowl.

Halibut Sandwiches with Aspic.

Club Sandwiches.(Steamer Priscilla Style)

Have ready four triangular pieces of toasted bread spread with mayonnaise dressing; cover two of these with lettuce, lay thin slices of cold chicken (white meat) upon the lettuce, over this arrange slices of broiled breakfast bacon, then lettuce, and cover with the other triangles of toast spread with mayonnaise. Trim neatly, arrange on a plate, and garnish with heart leaves of lettuce dipped in mayonnaise.

Club Sandwich.