Lobster Sandwiches

Mince a boiled lobster. Season it to your taste with minced onion, salt, pepper, and lemonjuice. This may be put on the under slice of bread, and have for its upper part a slice of bread and butter holding a small lettuce leaf.

Mushroom Sandwiches

Cook the mushrooms, cut small, and when tender add a little cream and a seasoning of crisp bacon cut in small pieces. Season also with salt and pepper and spread on thin slices of bread.

Mutton Sandwiches

Like beef sandwiches, these may be made from either the roast or boiled meat. Again arises the question of what is a natural savory herb or vegetable to accompany the meat. Chopped olives may be laid on the slice of mutton, or capers minced and mixed with a little cream, or thin slices of tomato which have soaked in a French dressing, or slices of crisp cucumber which have had the same saturation.

Nut And Cheese Sandwiches

For these you may use pecans, English walnuts, almonds, or our own hickory nuts. Pound to a paste or chop fine half a cup of the nut meats. Mix thoroughly with a roll of Neufchatel cheese, add half a teaspoon of salt in the mixing and spread on thin slices of whole wheat, graham, rye, or white bread.

Nut And Fig Sandwiches

Take equal parts of English walnut meats and figs. Chop the walnuts fine. Also chop the figs and set them to cook slowly with a little water. When they have dissolved into a paste add the chopped nut meats, squeeze in a flavoring of lemon or orange juice and spread between thin slices of graham bread.

Olive And Cucumber Sandwiches

For these use graham or white bread. Chop together equal parts of olives and small cucumber pickles. Stir them together with a mayonnaise dressing and spread on slices of bread.

Olive And Mint Sandwiches

Use equal quantities of chopped mint and olives, and let them stand a few hours in a French dressing. Take thin slices of graham bread, butter, spread with the mint and olives, and press together.

Oyster Sandwiches

Take two dozen oysters, chop fine, add salt and cayenne, and heat in a saucepan. Drop in a tablespoon of butter and three tablespoons of fine breadcrumbs. Cook three or four minutes and cool for spreading on thin slices of buttered bread.

Peanut Sandwiches

Take freshroasted peanuts, chop fine, mix with a mayonnaise dressing and spread on thin slices of graham, whole wheat, or white bread.

Sardine Sandwiches

Take boneless sardines or if the more common sardine, scrape off oil and skin, open lengthwise, sprinkle with a few drops of lemonjuice, and lay between slices of thinly buttered graham or white bread.

Tongue And Tomato Sandwiches

Upon a thin buttered slice of white bread lay cold boiled tongue cut in delicate slices, and upon each slice of tongue a thin slice of tomato sprinkled with a dash of salt and pepper. Cover with another buttered slice and press together.