The sun. [volume] (New York [N.Y.]) 1833-1916, 1896-03-29

Slices cut into squares large enough to roll make
another variety.
To make chicken sandwiches chop the white
meat Of cold boiled chicken very fine and mix
with il enough highly seasoned mayonnaise to
make u paste. Add to this a few chopped olives,
and spread between buttcred slices OF bread.
Another chicken filling is made by chopping the
chicken fine with half as many blanched al
monds as you have meat. Season with salt and
. dash OF cayenne pepper. Moisten ith u lit
tie sweet cream until 1t is thin enough to spread
nicely. This is excellent on brown bread.
For Celery sandwiches Boil two eggs fifteen
minutes, throw them into cold water. remove
tho shells, and rub them through a coarse sieve.
Add to them Il small cnp of lnely chopped cell
cry and enough mayonnaise dressing to season
it and make II paste. Spread on buttered bread.
A hearty sandwich hat most men are fond OF
Il made thus: Chop very fine cold rare roast
beef. and t" one cupfnl OF meat add one-fourth
ot a tcaspo"uful Of salt, one tcnspoonful OF to-
mRin rllslp, ana the same amount OF Worces-
tcrnhire sauce and Of melted butter. Stir until
well blended and spread on Thin slices of bread.
or thus; To halt II Cupful of thick mayOnnaise
add two spoOninis Of whipped cream, a dessert
spoonful of grated horseradish, and two of
mixture. aud then with u thin layer OF timely
chopped rare beef and cover with more dressing
ana bread.
An nppetlzInG and favorlte sandwich Is mado
Of lettuce leaves. Cut the bread very thin and
stamp round with a biscuit cutter; spread
thickly with mayonnalse dressing. and lay
white crisp lettuce leaves ON the dressing be-
tween the Slices. letting the lettuce come beyond
he lettuce and trim Tie leaves with sharp scis.
surs to make them even on all sides. Water
crcss may he used in the same way.
Graham Tread IS especially good for fish sand
wicho~. 20 make a sardine sandwich, take
three %sardiucs and remove tho skin and bones.
gu,ADly pat, the yulAs Of three boiled eggs.
"m,tnGle- p"ontHis Of olive oil. aud the Juice Of
half u lr'npn. With the back OF n spoon rub
TIM mixture 10 paste and spread ON bread.
For ctvlhre sandwiches, take = small box OF
%cavjnro, turn II into, u shallow. dish and beat
into II alternately, n little at a time, lemon Juice
aud olive oil, aud stir until you have u thick.
white paste, spread IL thickly upon bread,
a sausage sandwich is worth trying. Take
the small inh s9usnges' Split them lengthwise,
cover huttercd bread with delicate lettuce
leaves and lay the sausAges upon themi then
ana lastly Il slice ot buttered bread, Cut them
into small squares.
Delicious saud wiches may be made with ono
and mixed with enough philadelphia cream
cheese 10 make q paste, add II little salt and
llot cheese sandwiches always meet with q
hearty welcome. PARTICULARLY from men, tor =
SnnaHy night lunch To- prepare them slice the
sized biscuit cutter. Putt thick layer OF grated
cheese between thctwo circles ~ bread. sprinkle
press the circles Of bread together. Fry them
In a spider I'm equal parts NJ hot lard aud butter.
Brown them ON each side and serve very hot.
liuisin sandwiches are excellent 20 serve with
lemonade, With u sharp pair Of scissors cut
large Taislns In two, lengthwise, and remove the
seeds. Lay tho fruit closely together between
thin buttercd bread and cut into fancy shapes.
Lemonade Is made OF cAndied cherries chO pped
fine and mOistened with a little wine. Spread
the mixture between water thin biscuits.
dressing are a popular Milling for sandwiches sT
. O'Clock teas as well as brown or white bread