EGG
EGG SANDWICH
Chop finely the whites of hard-boiled eggs; force the yolks through a potato ricer; mix yolks and whites, season with salt and pepper, and moisten with a little mayonnaise dressing. Place mixture between thin slices of lightly buttered white bread with a lettuce leaf between. Garnish with an olive.
EGG SANDWICH NO. 2
Slice cold hard-boiled eggs and lay them between very thin, buttered slices of white bread, seasoning them with salt, pepper, and nutmeg. Garnish with a pickle.
FRIED EGG SANDWICH
Fry eggs well done, add a dash of salt and pepper, and place between thin slices of white bread, with a crisp lettuce leaf between. Garnish with a radish.
RIBBON SANDWICH
Mash the yolks of five hard-boiled eggs to a paste, add three tablespoonfuls of mayonnaise dressing and pepper and salt to taste. Spread lightly with butter three square thin slices of white bread and two corresponding slices of wheat. For lower slice use the white bread and spread with the egg paste, then place the wheat bread on top of that and spread with the egg paste, followed by a slice of the white bread. Press tightly together, then take a sharp knife and cut crosswise into five sandwiches. Garnish with an olive.
EGG AND LETTUCE SANDWICH
Place slices of hard-boiled eggs to cover slices of thinly cut buttered white bread, add a dash of salt and paprika, on this lay a crisp leaf of lettuce that has been dipped in mayonnaise dressing; cover with the other buttered slice of bread and cut diagonally in halves. Garnish with an olive.
EGG AND OLIVE SANDWICH
Chop five hard-boiled eggs very fine. Stone and chop fifteen large olives and mix with the egg, moisten all with three tablespoonfuls of melted butter, season with salt and pepper, and mix to a moist paste. Spread on thin slices of lightly buttered white bread. Put two slices together and garnish with an olive.
EGG AND CUCUMBER SANDWICH
Run a sour cucumber pickle through the meat chopper, then run through six hard-boiled eggs. Mix with a little mayonnaise dressing. Place mixture between thin slices of lightly buttered white bread with a crisp lettuce leaf between.
EGG AND BROWN BREAD SANDWICH
Chop hard-boiled eggs fine, season with salt and pepper, add olive oil until of the consistency to spread. Use for a filling for brown bread sandwiches.
PURITAN SANDWICH
Rub smooth the yolk of a hard-boiled egg, add a tablespoonful of melted butter, a dash of salt and white pepper, one-half teaspoonful of mustard and one-fourth of a pound of American cheese grated, then stir in a scant tablespoonful of vinegar. Spread mixture on thin slices of lightly buttered white or rye bread. Put two slices together and garnish with a pickle.
GOLD SANDWICH
Rub the yolks of three hard-boiled eggs to a paste. Add two tablespoonfuls of olive oil, mixing with a silver fork. Add a pinch of mustard, cayenne pepper and salt, and lastly one tablespoonful of vinegar. When this is thoroughly mixed, add one cup of grated American cheese. Spread on thin slices of lightly buttered white bread.
MONTPELIER SANDWICH
Put three hard-boiled eggs and three boned anchovies in a mortar and pound fine; add one ounce of butter, and season with salt and cayenne pepper. Place between thin slices of white bread cut in fancy shapes. Garnish with a sprig of parsley.
JAPANESE EGG SANDWICH
Chop four hard-boiled eggs and three boned sardines fine, add a teaspoonful of melted butter and rub to a paste; season with pepper and salt and a little mayonnaise dressing; cut in slender strips. Garnish with parsley and an olive.
BROWN EGG SANDWICH
Mash the yolks of five hard-boiled eggs and moisten with a teaspoonful of melted butter and a drop of vinegar, work to a paste, adding salt, pepper and a little French mustard, and a drop of tabasco. Spread the mixture between slices of lightly buttered Boston brown bread cut wafer thin. Garnish with an olive.
EASTER SANDWICH
Between thin slices of lightly buttered white bread, place a crisp lettuce leaf that has been dipped in mayonnaise dressing. On this place round slices of cold hard-boiled egg. Dust with pepper and salt. Cut sandwiches in squares and tie with lavender baby ribbon.
CHEVY CHASE SANDWICH
Put six hard-boiled eggs through a potato ricer. To these add six sweet pickles, chopped fine, a dash of salt and white pepper, and two teaspoonfuls of melted butter; mix and place between thin slices of lightly buttered white bread.
OUTING SANDWICH
Chop hard-boiled eggs fine, season with salt and pepper; moisten with mayonnaise dressing. Spread on buttered whole wheat bread. Garnish with a pickle.
TRAVELLER’S SANDWICH
Chop hard-boiled eggs fine, add a few minced olives, season with lemon juice; mix with butter, creamed. Spread on thin slices of white bread.
CURRIED EGG AND OYSTER SANDWICHES
Chop four boiled eggs very fine, season with pepper and salt and spread on thin slices of lightly buttered white bread; on top of eggs place three pickled oysters; over this spread a tablespoonful of curry sauce and cover with another slice of bread. The sauce is made thus; put a tablespoonful of butter into a sauce pan, add a cup of milk, thicken with a little flour dissolved in a little cold milk, let come to a boil, then add a dash of onion juice, salt and pepper, and a teaspoonful of curry. Let simmer a minute, then set it aside to cool. When sandwiches are ready to serve, spread this sauce over the egg and oysters, then cover with the other slice of bread. Garnish with parsley.