Under the head of ,savory sand wiches is a long list of possibilities. They include meat, fish, egg, as well as fillings obtained from chopped olives and pickles, or some strong seasoning, curry, caviare, or anchovy. For all sorts of meat, use a chopper, grinding with the finest knife. It provides a paste which, blended with mayonnaise, is as easy to spread on bread as butter. Scores of recipes might be offered to direct this blend ing process, but the clever cook, with her own palate as criterion, can eas ily adapt a few suggestions to the materials on hand. Chicken com bines well with celery, chopped nuts, and olives. The most delicate chick en sandwich is seasoned with celery salt and moistened with thick whipped cream instead of mayonnaise. Ham paste is blended with mayonnaise, mustard, chopped olives, and gher kins. Veal paste may be seasoned like chicken—indeed one can scarcely tell the difference between the two fill ings. Roast beef, corn beef, lamb, and poultry paste make good sandwiches.
If you have not enough of one meat, add to it another which harmonizes in flavor; for instance, veal goes well with any sort of poultry, while tongue and ham make a good mixture. If remains of roast beef, lamb, or corn beef are small, chop and blend each separately; nothing seems to as similate well with red-blooded meats. Use mustard, a few drops of onion extract, and chopped pickles as flav oring. They are better moistened with creamed butter than with may onnaise. Put lobster, shrimp, or crab meat through the chopper. Cold fish or canned salmon is better delicately picked to flakes with a fork. Sar dines, anchovies, and salt fish make tasty picnic sandwiches. Pound to a paste, and give a touch of acidity by lemon juice or chopped pickle. Eggs should be hard-boiled; allow to be come thoroughly cold, then put through a chopper, mix with mayon naise or butter, and season well.
When one comes to sweet sand wiches, the variety is almost unlim ited. Figs, dates, prunes, raisins, nuts, preserved ginger, and candied peel may be chopped, sweetened, moistened with whipped cream, lem on, orange, or pineapple juice and spread between folds of white bread. When preparing them for an enter tainment cut heart, diamond, or club shaped, and on top of each lay some thing which suggests the filling—an English walnut meat, a shred of green citron peel, or half a Maras chino cherry, dipped in icing to make them stick. When you wish to roll sandwiches, use fresh bread, spread very lightly with the filling, and pin into shape with a toothpick.
It is easy to keep sandwiches fresh some hours before they are required. Wring a napkin as dry as possible from hot water—a good plan is to put it through the wringer—wrap the sandwiches in it, then cover in a stone jar or something which will exclude air.
Lamb Sandwiches.
Mince cold roast lamb, season with salt, pepper, and a dash of Men henny's Tabasco Sauce. Add minced olives and a chopped pimento, then make into a paste with mayonnaise dressing. Spread between slices of white bread.
Sweetbread Sandwiches.
Cut cold boiled sweetbreads in a meat chopper, moisten with whipped cream, season with, salt, cayenne, and lemon juice. Spread between thin slices of buttered bread.
Hot-Ham Sandwiches.
Butter thin slices of bread. Broil thin slices of ham, put between slices of white bread, and eat hot. Bacon may be served in the same fashion.
Chicken and Celery Sandwiches. 1 cupful cold chicken, 1 cupful cdery, 4 tablespoonfuls mayonnaise.
Put chicken through the finest knife of d. meat chopper, add celery cut fine and mayonnaise. Butter white bread and spread with the chicken mixture.
Tongue Sandwiches.
Make a dressing of one part mus tard and six parts butter, add salt, pepper, and a dash of McIlhenny's Tabasco Sauce. Butter the bread with this mixture and lay between thin slices of cold tongue.
Oak-Hill Sandwiches.
cupful butter, 1 cupful fmely chopped cold boiled ham, 1 cupful cold chicken, Dash of salt and paprika.
Crean] butter, add ham and chick en, then salt and paprika. Spread the mixture between thin slices of white bread.
Eare-Beef Sandwiches.
Chop rare cold roast beef fine. Sprinlde with salt, pepper, a dash of horse-radish, and a few drops of Mc Ilhenny's Tabasco Sauce. Make into sandwiches with thinly sliced Graham bread.
Club Sandwich.
Toast a slice of bread and butter it. On one half put, first, a thin slice of bacon which has been broiled till dry and tender, next a slice of the white meat of either turkey or chicken. Over one half of this place a circle cut from a ripe tomato and over the other half a tender leaf of lettuce. Cover with 6 generous layer of mayonnaise, and complete this de licious " wholemeal" sandwich with the remaining piece of toast.—A. W.
Lobster Sandwiches.
Blend with the chopped lobster meat a dash of McIlhenny's Tabasco Sauce, lemon juice, salt, pepper, and oil. Spread the mixture between slices of thinly buttered bread.