Cottage cheese, spread upon a slice of buttered bread, and covered with a leaf of lettuce dipped in oil and vinegar, then with the second buttered slice, makes a nice relish.
Wipe the fish, skin, take out the backbone and rub to a smooth paste with a little butter and lemon juice. Add a dash of cayenne, or a few drops of Tabasco sauce, and spread between thin slices of brown bread.
Remove the skin and bones from a can of calmon, shred with a silver fork and add the crumbled yolks of six hard-boiled eggs. Season to taste and add any good salad dressing. Spread on thin slices of brown bread.
Take equal parts of large and stuffed olives. Mince fine, mix with a little thick mayonnaise, and spread on thin slices of buttered bread.
(Contributed) Take finely-chopped chicken or veal, season with salt, pepper and a dash of onion juice. Add a little mayonnaise and spread the mixture on thin slices of bread lined with crisp lettuce leaves.
Butter thin slices of white bread, place between them the petals of nasturtium flowers or the very young leaves. Place the flowers so that they will show along the edges of the bread and decorate the plate with the leaves and flowers.
Melt a small piece of butter in a saucepan; grate into it bitter chocolate and season with granulated sugar. When the chocolate is thoroughly melted take from the fire and cool. Moisten with a little thick cream and spread on thin slices of slightly buttered bread.
Cut pieces of bread into uniform sizes, dip them in beaten egg, to which a little milk and a pinch of salt has been added. Fry to a light brown in hot butter. Make a highly-seasoned hash of chopped meat and potatoes. Cook in stock until heated through. Arrange toast on platter, putting a spoonful of hash on each piece and covering with another piece of toast.