Savory Sandwiches

Take some cold cooked ham, or corned beef or tongue, having one-fourth of its quantity fat; chop it up very finely, and mix with it one teaspoonful of mustard, one saltspoonful of salt, and sufficient cold water to form a stiff paste. Then add one-half teacupful of butter worked to a cream. Take some very thin slices of stale bread, spread them over with the paste, put two slices together, having the paste inside, cut into shapes or rectangular pieces, and serve.

Shrimp Sandwiches

Pick one-half pint of shrimps, put them into a mortar with two or three ounces of butter, season with a little salt and cayenne pepper, and pound them to a paste, moisten it with a few drops of tarragon vinegar. Cut some rather thin slices of bread and butter, spread half of them with the paste, fold the remaining half over these, and press them lightly together. Cut the sandwiches into fingers or quarters, arrange them on a folded napkin, or an ornamental dish-paper, garnish with parsley, and serve.

Turkey Sandwich

Chop finely the dark meat of a cold roast turkey, place it in a saucepan with about two tablespoonfuls of finely-chopped celery, season with salt and pepper to taste, and stir over the fire until hot; then add a soft boiled egg and leave it until cold. Cut some slices of bread about one-half inch in thickness, toast them on both sides, then split them in two and butter them inside. Spread a layer of the turkey mixture over one of them, lay the other slice over and press them gently with the blade of a knife. Cut the sandwiches into halves or quarters, place them on a folded napkin or a fancy dish-paper that has been spread on a dish, and serve.

Veal Sandwiches

Chop some cold roast veal and place in a mortar with salt, pepper and a small quantity of tarragon vinegar. Slice some hard-boiled eggs, remove the yolks, being careful not to break the rings of white, place them in the mortar with the veal and pound well. Spread a small quantity of mixed mustard over some slices of bread, then lay the white rings of egg on them, and fill each ring with the pounded mixture, cover them with slices of bread and press them lightly together. Cut the sandwiches into halves, and serve them.

Welsh Rabbit Sandwiches

Put one-fourth of a pound of mild American cheese into a mortar with two ounces of butter and one teaspoonful of mustard, pound well together, and dilute with a small quantity of tarragon vinegar. After spreading the mixture between slices of bread it is ready to serve.

Sardines In Eggs

Skin and bone ten or a dozen sardines and place them in a mortar, remove the shells from an equal number of hard-boiled eggs, cut them in pieces crosswise, put the yolks in the mortar with the sardines, adding at the same time a little chopped parsley, salt, pepper and one-tablespoonful of butter; pound all together, fill the whites of the eggs with the above mixture, stick them together like whole eggs, arrange them on a dish with watercress between them and serve.