Cheese Sandwiches,—Slices brown bread and butter, and thin slices of cheese. Cut from any good, rich cheese, some slices about 1-2 an inch thick and place them between some slices of brown bread and butter, like sandwiches, place them on a plate in the oven, and when the bread is toasted serve on a napkin very hot, quickly. Ten minutes in a brisk oven. One sandwich to each person. Always seasonable.
Sandwich Cream Cheese.—Put a small quantity of very fresh cream cheese in a basin or marble mortar, season with some pepper and salt, a little powdered mustard and beat well together till of thickness of batter. If too hard add a little butter and use it as butter on the bread with slices of meat between.
Chicken Sandwiches.—Cut some slices of bread and butter, as described in ham sandwiches. Sprinkle over some salt and garnish the sandwiches with fillets of cold roast chicken, cut very thin, press and cut the sandwiches as ham sandwiches. Dish them on a napkin.
Summer Sandwiches.—Make the sandwiches in the ordinary way by buttering both sides of the slices of bread and putting thin slices of tongue, roast mutton, or beef, or boiled ham, poultry, or game, with a slight seasoning of pepper, mustard, salt, and some add shreded lettuce, cress, or any of the salad vegetables, over the meat. Herring is also very nice to use; when cooked, then press the sandwiches and cut and serve them as cheese sandwiches. Lobsters and other fish are nice, and also oysters are delicious.
Sandwich Dressing.—Chop fine and mix thoroughly tongue, ham, veal, mutton or beef, tender and well cooked, the white meat from a roasted or boiled fowl or game, some nasturtium pods or flowers, all in equal portions, and also hard-boiled eggs chopped to mince, some piquant vegetable or sauce, a little cream and butter, and some mustard beaten fine. Mix all thoroughly, then spread evenly on buttered slices of bread and form the sandwiches. Fish or any of' the Crustacea may be used.
Vinegar Sandwiches—(Mrs. Scott).—Grate or chop very fine, old ham, beat an egg thoroughly and mix with some ground mustard; let boil i cup of wine vinegar, stir in the egg and mustard and mix with the ham. After buttering well some bread, spread on this the prepared mixture.
Sandwich Salad.—Cover the bread as before, and have ready some mustard, cress and water-cresses well washed and dried, put into a bowl with mayonnaise sauce. When ready place it neatly between the bread.