Egg Sandwiches

Spread buttered bread with a little chopped parsley, watercress or olives, and cover with thin slices of hard-boiled egg. Chop the eggs fine, mix with mayonnaise, lay the egg between crisp lettuce leaves. Sliced boiled eggs can be covered with mayonnaise and laid between lettuce leaves.

Fish Sandwiches

Anchovies or sardines can be freed from the bone, pounded to a paste and moistened with a little lemon juice, or mixed with finely chopped pickles, olives or capers, served between thin slices of toasted bread or crackers, or the plain buttered bread or crackers. These sandwiches are sometimes served for the first course at a dinner, surrounded by lettuce or watercress, as an accompaniment to oysters or alone.

Shad Roe, made very fine, seasoned with salt, pepper and a little lemon juice and spread between lettuce leaves if you like. With bread or crackers any fresh boiled fish can be used in the same way.

Nut Sandwiches

Peanuts, walnuts, pecans, almonds and almost any kind of nut can be used for sandwiches. Chop them fine, mix with cream, mayonnaise or French dressing, or with cream or Neufchatel cheese. Nut sandwiches are very nice made of graham or brown bread, as well as white bread.

Cheese Sandwiches

Cut American or Swiss cheese in thin slices, cover with a thin coating of French mustard and put between buttered graham or rye bread. Any hind of grated cheese can be mixed with salt, paprica, a little cream or butter and spread between slices of brown, graham or white bread or crackers. Neufchatel cheese rubbed to a paste with cream and put between thin slices of brown bread.

Grated cheese and anchovies mixed with salt, paprica and a little vinegar.

Hot Cheese Sandwiches

Cut slices of bread two inches square. Cut from the square a small square of bread, leaving the box a half inch thick all around, fill the space with a piece of American cheese, sprinkle it over with a little salt and paprica, cover the top with a thin slice of the bread, thus forming a box, brush over with melted butter or beaten white of an egg, brown in a hot oven. These are delicious. Serve very hot on hot plates.

Club House Sandwiches

Use four pieces of toasted bread spread with mayonnaise dressing. Cover two of these with lettuce leaves, lay thin slices of cold chicken upon the lettuce, over this thin slices of cold bacon or minced ham, then more lettuce, cover with the other slices of toast that have been spread with mayonnaise. Garnish with lettuce leaves and mayonnaise.

Hot Ham Or Chicken Sandwiches

Spread buttered bread with chopped ham or chicken. If ham is used, mix it with a little mustard and moisten with a little cream if necessary. Mix chopped chicken with pepper, salt and a little cream or chicken gravy. Dip each sandwich into a slightly beaten egg that has been diluted with two tablespoon-fuls of milk. Saute in butter, browning both sides. This can be browned in the chafing dish or on the stove. Serve with pickles or olives.

Sweet Sandwiches

Spread thin slices of buttered bread with any kind of jam, jelly, preserves, candied fruits; the bread can be cut in fancy shapes or the sandwiches rolled. For rolling very fresh bread should be used, and the sandwiches should be fastened together with wooden toothpicks for an hour before serving, keeping them moist by covering with a napkin wrung out in cold water. Spread thin slices of bread with orange marmalade or preserved ginger cut in thin slices.

Gingerbread Sandwiches

Bake gingerbread in thin sheets, when cold cut it open and into shapes for sandwiches. Spread with cream cheese and thin slices of preserved ginger, or the ginger can be chopped fine. These are nice for a picnic.