Sandwich Dressing

Mix 2 tablespoonfuls of mustard with enough hot water to form a paste. Three tablespoonfuls of salad oil, or the same amount of melted butter. Add a little red or white pepper, salt, and the beaten yolk of 1 egg. Stir thoroughly and set aside to cool. Warm slightly before spreading upon the sandwich. This should be used in place of butter.

Deviled Ham Sandwich

Mince about 1 pound of ham fine. To this add 1 minced pickle, 1 tablespoon of prepared mustard, 1 teaspoonful sugar. Omit the pickle if desired. Mix thoroughly. Melt in a saucepan 1 table-spoonful of butter, and when it boils add 1 beaten egg. Add to the prepared ham and stir together. Do not use until cold. Butter the bread for the sandwiches very lightly. Tongue, cornbeef and chicken can be treated the same way.

Welsh Rarebit Sandwiches

Into 1 cupful of grated cheese rub the powdered yolks of two eggs. Moisten with . melted butter and season with mustard, salt and pepper. Spread this mixture thickly between slices of lightly buttered bread.

Nut Sandwiches

Chop English walnuts, hickory nuts or pecans fine. If preferred, add ½ as much celery, also chopped fine. Mix to a paste with Mayonnaise or any preferred salad dressing. Spread between buttered slices of bread. Or nuts may be chopped and mixed with an equal quantity of chopped hard-boiled eggs, or, better still, rub the eggs to a paste. Spread as above.

Walnut Sandwiches

Melt cheese and spread over small round crackers. While the cheese is warm, press the perfect half of an English walnut down on each one, rounded side uppermost. (The cheese when cold holds them in place.) Melted butter can be used in place of the cheese. Serve these with the salad course. Delicious and* ornamental. This recipe is one devised by a famous caterer. Pile pyramid fashion on an ornamental plate.

Lettuce Sandwiches

Spread buttered slices of bread with salad dressing and lay between them fresh, crisp lettuce leaves - heart leaves, if possible. Serve at once.

Chicken Sandwiches

Chop the flesh of cold roast fowls fine. Season with pepper and salt, and spread ½ an inch thick between thin slices of buttered bread. If the meat is very nice, it may be seasoned and laid in close neat strips between the buttered bread.

Boiled Sandwiches

Fresh bread is a necessity for rolled sandwiches. Cut it lengthwise from the loaf in thin slices, so thin that it is necessary to butter the loaf evenly and thinly before cutting. Trim off the crust and cover the slice with a thin layer of ham grated or chopped. Chicken is sometimes used, in which case it must be seasoned slightly, and a little ham minced with it is an improvement. These sandwiches should be small. After the grated meat is spread on smoothly, roll up like a roll jelly cake, and one after the other wrap tightly in a long narrow cloth to keep in shape. Before serving tie each one with a bit of the narrowest possible ribbon. A party dish.

Ham And Egg Sandwiches

Chop the ham fine; also as many hard-boiled eggs as required. Mix. Season with salt, pepper and a little mustard. Moisten slightly with melted butter. Spread this mixture between thin slices of bread nicely buttered. If to be very nice trim off the crusts and cut the slices in two.

Sandwiches

Cut bread in thin even slices. Spread thinly with butter. Lay on a thin slice of pressed meat, cold tongue, veal, roast beef, or any of the preparations of grated ham or chicken given above. Lay over this another slice of thinly buttered bread, and cut in half thus forming two sandwiches.

Chicken And Ham Bolls, A Party Dish

Take out half the inside from French or light home-made rolls. Butter the cavity and fill up with a mixture of minced chicken and ham.