Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

of her sandwiches. Ham sandwiches Chop lean ham fine and beat into each cupful of the minced meat a tablespoonful of salad oil, a teaspoonful of vinegar, a saltspoonful of French mustard, six olives chopped fine, and a teaspoonful of minced parsley. Work all to a paste and spread on thin slices of white bread. Chicken sandwiches Mince the white meat of a roast chicken and mix it with half a can of French mushrooms, chopped fine, and a half cupful of chopped English walnuts. Season to taste with pepper and salt, and moisten with melted butter. Put the mixture between slices of whole wheat bread. Brunette sandwiches Slice Boston brown bread very thin, butter lightly, and spread with Neufchâtel or with cottage cheese. Have ready crisp lettuce-leaves, dip each in a bowl of French salad dressing, then lay on the already spread brown bread. Press another slice of buttered brown bread on this, and the sandwich is ready. These sandwiches must be kept in a moist atmosphere until it is time to serve them. Lamb or mutton sandwiches Mince cold roast lamb, or tender mutton fine, and season with salt, pepper and tomato catsup. Add a few minced olives and make all into a paste with mayonnaise dressing. Spread between thin slices of bread. Cut these sandwiches into diamond shapes. Beef sandwiches Chop rare cold roast beef very fine, taking care to use only the lean portions of the meat. Sprinkle with salt, pepper and a saltspoonful of horseradish. Mix and make into sandwiches with thinly-sliced graham bread. These may be eaten by persons of delicate digestion, and are both appetizing and nourishing. Egg sandwiches Mash the yolks of hard-boiled eggs to a powder and moisten with olive oil and a few drops of vinegar. Work to a paste, add salt, pepper and French mustard to taste, with a drop or two of Tabasco sauce. Now chop the whites of the eggs as fine as possible (or until they are like a coarse powder) and mix them with the yolk paste. If more seasoning is necessary, add it before