Lobster Sandwiches

1 cup (1/2 pt.) cooked or canned lobster meat Mayonnaise or boiled dressing Salt and red pepper

Anchovy essence

Chopped pickled gherkins or olives Buttered rolls or bread

Chop lobster meat, moisten with salad dressing, season with salt, pepper, and anchovy, and spread on buttered rolls, or between slices of buttered bread. Sprinkle over with gherkins or olives. If liked, one chopped, hard-cooked egg may be added to mixture.

Nut Sandwiches

1 cup (4 ozs.) chopped nut meats

1/2 cup (1 gill) vinegar

1 egg, beaten

1 cup (1/2 pt.) thick sour cream

1/4 cup (2 ozs.) sugar or honey

1/4 teaspoon salt

1/2 lemon

White or Graham bread

Crisp lettuce leaves

Bring vinegar to boiling point. Mix egg with sour cream, add sugar (or honey) and salt, and pour into hot vinegar. Stir until it reaches boiling point, remove from fire, and cool; then add strained lemon juice and pour over nuts. This filling is better if allowed to stand several hours before using. Spread between slices of buttered bread. A lettuce leaf may be placed between slices if desired.

Rolled Sandwiches

Loaves bread Softened butter

To make Rolled Sandwiches, cut bread in thin slices, having first shaved off all the crust from loaf. Pack slices one on another, and wrap in wet table napkin and leave one hour. Brush each slice of bread with softened butter, then roll and wrap firmly in waxed paper. Set rolls of paper in refrigerator and just before serving remove papers. The sandwiches will retain their rolled-up shape.

Rolled Celery Sandwiches

Rolled Celery Sandwiches are delicious. Take loaf of fresh bread, cut off crusts, and spread before slicing with creamed butter; dust with salt and pepper, and roll tightly around three small stalks of celery. The celery should be crisp and tender and cut in small strips of suitable length and dusted with fine salt while damp.

Sausage And Pickle Sandwiches

Left-over cooked sausages Pickles cut in small pieces

Salad dressing

Slices whole wheat bread, buttered

Heat left-over sausages and cut fine, then mix with a few pickles, and moisten with salad dressing. Spread on bread and place two slices together. These sandwiches are excellent for picnics.

Sweet Chocolate Sandwiches

2 squares (2 ozs.) chocolate

2 tablespoons cream

1 tablespoon (1/2 oz.) butter

1 cup (1/2 lb.) sugar 1/2 cup (2 ozs.) nut meats, chopped fine

Slices buttered bread

Melt chocolate over slow fire, add cream, butter, and sugar, and cook five minutes over hot water; add nuts and mix. Let cool before spreading on bread. Cut in neat shapes and serve.

Tomato Sandwiches

1 1/2 tablespoons (3/4 oz.) sugar 1 tablespoon flour 1 teaspoon salt

1 teaspoon mustard

2 eggs, beaten

1/2 cup (1 gill) vinegar

1 cup (1/2 pt.) water 1 tablespoon (1/2 oz.) butter 1/4 teaspoon red pepper Thick cream

Ripe tomatoes, peeled and sliced thin

Thin slices buttered bread

In upper pan of double boiler mix sugar, flour, salt, and mustard; add eggs, vinegar, water, butter, pepper and cook over hot water until thick. Cool, and to every tablespoon of dressing add equal quantity of cream. Dip tomato slices into dressing and place between bread slices. Cut any shape desired.

Cold Broiled Tomatoes make excellent sandwiches. Cut rounds of rye or oatmeal bread and butter them. Take firm, thick slices ripe tomatoes, brush over with beaten egg, toss in fine bread crumbs and fry in hot fat. Drain and brush over with melted butter and season to taste. Serve between the rounds of bread.