Club Sandwiches

To make club sandwiches in the most approved way, toast some slices of bread a delicate brown, not too slowly; lay a crisp, dry lettuce leaf on a slice of toast, spread lightly with mayonnaise, on this place a layer of very thin sliced cold breast of chicken or turkey, sprinkle very lightly with salt and pepper, on this lay a thin slice of hot broiled ham or bacon, on this place a lettuce leaf, cover this with mayonnaise, then put on another piece of toast. Press down firmly with the hand, to make it more compact. Now cut across in two triangles, put onto a hot plate and serve at once.

Beef Sandwiches

Cut thin slices of entire wheat bread, trim off the crust and butter the slices very lightly. Cover half the slices with crisp, dry lettuce leaves, spread lightly with mayonnaise, place on each a very thin slice of cold roast beef, sprinkle lightly with salt and pepper, on the beef arrange rather thin slices of cucumber pickle, or cover with sliced olives, on this place a lettuce leaf, spread with mayonnaise, and then cover with another slice of buttered bread, press firmly together, cut into two triangles and serve at once. Mutton may be used instead of beef, and thin slices of tomato may be used with either, instead of either pickles or olives.

Sardine Sandwiches

Cut very thin, slices of entire wheat or white bread, butter lightly with creamed butter. Remove skin and bones from a box of sardines, mix with an equal quantity of hard-boiled yolk of egg, which has been passed through a sieve or vegetable press. Season with salt and cayenne and add sufficient olive oil or creamed butter to admit of its being spread nicely. Spread this mixture on half the slices of buttered bread, cover with the other half, press together firmly and cut into squares, triangles and oblong pieces.

Fig Sandwiches

Prepare bread as for sardine sandwiches, have some figs chopped fine, to which has been added just a little lemon juice. Spread lightly on the buttered bread, sprinkle with chopped or thinly sliced English walnuts or pecan nuts. Cover with another slice of buttered bread and cut into fancy shapes.

Cheese And English Walnut Sandwiches

Take a cake of Neufchatel cheese, add sufficient creamed butter or olive oil to enable you to spread it like butter, season lightly with salt and cayenne pepper, add half a cup of chopped English walnuts, mix thoroughly and spread over thin slices of bread, cover with another slice, and cut in fancy shapes.

Russian Sandwiches

Spread zephyrettes with Neufchatel cheese, cover with finely chopped olives, moistened with mayonnaise dressing. Place another zephyrette over each one and press together. Thin slices of bread may be used in place of zephyrettes.