Ham Sandwiches

Mince the ham very fine, putting the fat with the lean. Work into this a suspicion of made mustard, and spread it upon white buttered bread. Always cut the crust from the bread unless it is very soft.

Chicken Sandwiches

Mince cold boiled or roast chicken fine, season it with pepper and salt to taste, and stir it to a paste with a little melted butter. Spread this upon thin white or brown bread, buttered and cut as directed above.

Cheap Chicken-And-Ham Sandwiches

When chickens are scarce and dear, buy for forty cents a can of boned chicken; mince and mix with a like quantity of chopped ham, seasoning with pepper, and adding a little melted butter. This will make two dozen large sandwiches.

ROLL SANDWICHES.                           

Take finger-rolls that are at least half a day old. Cut them in two, lengthwise. Scoop out the crumbs and fill the hollow thus left with chicken, tongue, or ham. Tie the two halves together with a narrow ribbon. It is a pretty idea to indicate the filling used by different colored ribbons. Thus, the tongue sandwiches may be tied with a red ribbon, the ham with pink, and the chicken with light yellow.

Almost any sort of filling that is good in other sandwiches may be used for rolls. The old method of laying slices of meat between the sides of biscuit or pieces of bread makes graceful eating extremely difficult, and it is always best to chop the filling for all meat sandwiches.

Sardine Sandwiches

Lay the sardines upon tissue-paper for a few minutes to free them from the oil in which they come. Reject all bits of skin or bone, and break the sardines to bits with a fork. Work into them a little melted butter and a few drops of lemon-juice, and spread them upon buttered bread or rolls.

Egg Sandwiches

Boil several eggs hard, rub the yolks to a powder, and chop the whites to extreme fineness. Mix yolks and whites to a paste with mayonnaise dressing or melted butter, season to taste, and spread upon brown or white bread.

Egg-And-Anchovy Sandwiches

Mix two anchovies fine and add them to your egg-paste. Spread rolls or biscuit with this. Anchovy paste also makes a good filling for sandwiches and is excellent to spread thinly upon buttered crackers.

Lobster-Mayonnaise Sandwiches

Chop cold boiled lobster fine and moisten it with a thick mayonnaise dressing. Select white bread, a day old, butter each slice on the loaf, and cut very thin. Spread one slice with the lobster mixture and lay another slice over it. Do not have the sandwich the size of the whole slice, but cut it into squares, oblongs, or triangles that are easily managed. Salmon mayonnaise or chicken mayonnaise sandwiches are also very good.