SANDWICHES.
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HAM SANDWICHES.
MAKE a dressing of half a cup of butter, one tablespoonf ul of mixed mustard, one of salad oil, a little red or white pep- per, a pinch of salt and the yolk of an egg ; rub the butter to a cream, add the other ingredients and mix thoroughly ; then stir in as much chopped ham as will make it consistent and spread between thin slices of bread. Omit salad oil and substitute melted butter if preferred.
HAM SANDWICHES, PLAIN.
TBIM the crusts from thin slices of bread ; butter them and lay be- tween every two some thin slices of cold boiled ham. Spread the meat with a little mustard if liked.
CHICKEN SANDWICHES.
MINCE up fine any cold boiled or roasted chicken; put it into a saucepan with gravy, water or cream enough to soften it ; add a good piece of butter, a pinch of pepper ; work it very smooth while it is heating until it looks almost like a paste. Then spread it on a plate to cool. Spread it between slices of buttered bread.
SARDINE SANDWICHES.
TAKE two boxes of sardines and throw the contents into hot water, having first drained away all the oil. A few minutes will free the sar- dines from grease. Pour away the water and dry the fish in a cloth ; then scrape away the skins and pound the sardines in a mortar till re- duced to paste ; add pepper, salt and some tiny pieces of lettuce, and spread on the sandwiches, which have been previously cut as above. The lettuce adds very much to the flavor of the sardines.
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