Rub, or pound, the yolks of hard-boiled eggs that are perfectly cold and mealy, to a powder, and wet up with salad oil, seasoning to taste with French mustard, cayenne or paprica, and salt, with a dash of lemon-jui<:e. Work to a smooth yellow cream and spread between thin slices, or strips, of buttered brown bread.

If seasoned piquantly, these will be delicious and a pleasant spur to appetite.