Lobster Fingers

Chop lobster meat very fine; season to taste with French dressing. Cut the bread in pieces about four inches long and an inch and a half wide. Finish as usual. Garnish with parsley and the slender feelers of the lobster.

Tower Of Babel

Pile a variety of sandwiches in form of a pyramid (use bread of different colors). Arrange a garnish of parsley and radish rosebuds around the base, and on the top a few sprigs of parsley, or celery plumes.

Nasturtium Folds

Flavor the butter with nasturtium leaves and blossoms, and with it spread a thin slice of moist bread, which is longer one way than the other. Press fresh nasturtium leaves and blossoms upon the butter and fold one half over the other.

Harlequin Sandwiches

Spread a bit of brownbread with butter and French mustard, and a bit of white bread, cut to fit the former, with butter and cheese creamed together. Finish as usual.

Harlequin Sandwiches, No. 2

Spread the brownbread with butter and cheese creamed together, and the white bread with butter, then with cucumber, chopped fine and seasoned with French dressing, to which a few drops of onion juice have been added.

Beet-And-Cream-Cheese Sandwiches

Spread one piece of bread with cream cheese, the other with beets that have been chopped very fine and seasoned with French dressing.

Peanut Sandwiches

Chop freshly roasted peanuts very fine; then pound them in a mortar until smooth; season with salt and moisten with thick cream.

Peanut Sandwiches, No. 2

Mix the prepared peanuts with mayonnaise dressing. Butter two pieces of bread; spread one with the peanut mixture, the other with shredded lettuce, and press the two together.

Shad-Roe-And-Yellow-Butter Sandwiches

Ingredients

1/4 a pound of butter.

Sifted yolks of 4 eggs.

1 set of shad roe, cooked, pounded in a mortar and sifted.

1/2 a teaspoonful of paprica. 4 drops of tobasco sauce. 2 teaspoonfuls of very fine-chopped capers.

Method

Cream the butter and add the other ingredients gradually. Prepare as usual.

Green-Butter Sandwiches

Ingredients

1/4 a pound of butter. 1/8 a peck of spinach. 2 tablespoonfuls of very fine-chopped parsley.

6 anchovies.

2 teaspoonfnls of very fine-chopped capers.

Method

Boil the spinach, drain thoroughly, and press through a piece of muslin. Beat the butter to a cream with a wooden spoon; beat into the butter enough of the spinach pulp to give the required tint of green. Wipe the oil from the anchovies, remove the backbone, and pass through a hair sieve; then add to the colored butter, a little at a time; add also the parsley and capers; chill slightly and use as a filling for sandwiches. These butters are used also to mask or decorate cooked fish for "cold service".