th watercress.

Sufficient for fifteen sandwiches.

Fried Egg Sandwiches

2 tablespoonfuls Crisco
4 hard-cooked eggs
2 tablespoonfuls cream
Salt, pepper, and red pepper to taste
2 rasped rolls
Fritter batter

[Illustration]

Cut hard-cooked eggs free from shells into slices and pound with
Crisco and cream to a paste. Season with salt, pepper, and red pepper.
Cut rolls into thin slices, butter them, spread them with the mixture
and make into small sandwiches. Dip each sandwich into some prepared
fritter batter, and fry to golden brown in hot Crisco. Drain and serve
hot.

Sufficient for twelve sandwiches.

Hudson Sandwiches

2 tablespoonfuls Crisco
1/2 lb. cooked meat
6 stoned olives
1 teaspoonful capers
2 hard-cooked eggs
Salt and pepper to taste
Crisp lettuce leaves
12 picked shrimps
Parsley
Brown bread

Put through food chopper cooked meat, olives, capers, and yolks of
hard cooked eggs, then add Crisco and seasonings. Spread mixture
on slices of buttered brown bread, and stamp them out with a round
cutter; sprinkle surfaces of sandwiches with chopped whites of eggs.
Dish up in circular fashion. Put lettuce in center with shrimps and
a few sprigs of parsley. This sandwich quite repays the trouble of
making.

Sufficient for twenty sandwiches.

Pimiento Cheese Sandwiches

2 tablespoonfuls Crisco
1 cupful diced cheese
1 teaspoonful cornstarch
6 tablespoonfuls milk
1 teaspoonful salt
1 can pimientoes
Paprika to taste
Graham bread

Put cheese into double boiler, add Crisco, cornstarch, milk, salt, and
paprika to taste and stir and cook until smooth, then add pimientoes
cut into small pieces. Spread between buttered slices of graham bread.

Sufficient for twenty-five sandwiches.

Rice Sandwiches

1 tablespoonful Crisco
1/2 cupful rice
1 sprig parsley
1 blade mace
1 strip lemon peel
2 tablespoonfuls chopped cooked liver
2 tablespoonfuls chopped cooked ham
Salt and pepper to taste
Bread

Boil rice in plenty of boiling salted water, add parsley, mace, and
lemon peel. When quite tender strain off water, take out parsley,
mace, and lemon, and stir into the rice, liver, Crisco, ham, and
seasonings. Cut an even number of slices of bread, spread mixture when
cold on one-half, and cover with remaining slices of bread. Trim and
cut into diamond shapes.

Sufficient for twenty sandwiches.

Sardine Sandwich