No. 737. Anchovy Sandwiches

75 cts.

A: Anchovy Butter No. 765 (Anchovy Butter), or plain butter, and 6 anchovies ;

B : 6 olives, stoned and chopped very fine.

Spread white bread with A, then with B.

No. 738. Baked Bean Sandwiches

6 cts.

A: \ c. baked beans, press through a colander, mix with 1 tbsp. horseradish or tomato catsup, 1 tsp. each parsley and celery, minced fine, 1/2 tsp. each onion-juice and made mustard.

Spread entire wheat bread with butter, then with A.

No. 739. Caviar Sandwiches

18 cts.

A : Caviar Butter No. 766 (Caviar Butter), or plain butter, caviar, and lemon-juice;

B : 6 long narrow strips white bread.

Spread B with A, roll and fasten with wooden toothpick until ready to serve.

No. 740. Celery Sandwiches

75 cts.

A : 1 c. celery, and 1 tbsp. apples, nuts, or olives, all mineed very fine ;

B : 2 tbsps. Mayonnaise Dressing No. 437 (Mayonnaise Dressing).

Spread white bread with butter, then with A, thoroughly mixed with B.

No. 741. Cheese Sandwiches

12 cts.

A : Cheese Butter No. 767 (Cheese Butter), or Savory Butter No. 777 (Savory Butter) ; or

B : 2 tbsps. cream cheese, 2 tbsps. Rochefort, 1/4 tsp.

paprica, rubbed smooth with 2 tbsps. cream ; or

C : 3 tbsps. cream cheese and 1/4 c. walnut meats, chopped fine ; or

D : 4 tbsps. cream cheese, 6 chopped olives, and white lettuce-leaves dipped in French Dressing No. 436 (French Dressing); or

E : 1/2 a cottage cheese, 1 tsp. anchovy essence, 1/2 tsp.

paprica, or 1 tbsp. parsley, minced.

Spread white bread with A ; or entire wheat bread or Kennedy biscuit with butter, then with B ; or white bread, spread with butter then with C ; or graham bread spread with butter, then with D ; or entire wheat bread spread with butter, then with E.

No. 742. Chicken and Celery Sandwiches

18 cts.

A : 1/2 c. chicken and 1/2 c. celery, minced fine ;

B : 2 tbsps. Mayonnaise Dressing No. 437 (Mayonnaise Dressing).

Cut white bread into small round pieces, spread with butter, then with A mixed with B.

No. 743. Cucumber Sandwiches

10 cts.

A : 1 cucumber, slice very thin, marinate in French Dressing No. 436 (French Dressing), 1/2 an hour, add 1 tsp. chopped chives ;

B : Paprica Butter No. 768 (Chilly, Paprica, or Curry Butter).

Spread entire wheat bread with B, then with A.

No. 744. Egg Sandwiches

8 cts.

A : 2 hard-boiled eggs, yolks mashed smooth with 1 tbsp. melted butter, 1/8 tsp. salt, 1/2 tsp. paprica, 1/2 tsp. celery mustard, this may be bought in small glass jars ;

B : Egg-whites, chopped fine.

Spread bread with butter, then with A, then sprinkle with B, and cut in triangular pieces.

No. 745. Endive, Escarola, Lettuce, or "Water

12 cts.

cress Sandwiches.

A : 1 bunch watercress or endive, chopped, or 1 head of lettuce or escarola cut to fit slices, 2 hard-boiled eggs, chopped, may be added ;

B : French Dressing No. 436 (French Dressing), or Mayonnaise Dressing No. 437 (Mayonnaise Dressing).

Spread white or graham bread with butter, then with B, then with A.