.
With a tablespoon dash the burning rum over the omelet, put out the
fire and serve. Salt _mixed_ with the eggs prevents them from rising,
and when it is so used the omelet will look flabby, yet without salt
it will taste insipid.

Add a little salt to it just before folding it and turning out on the
dish.

_"The Cook."_

SANDWICHES.

HAM SANDWICHES.

Make a dressing of half a cup of butter, one tablespoonful of mixed
mustard, one of salad oil, a little red or white pepper, a pinch of
salt and the yolk of an egg; rub the butter to a cream, add the other
ingredients and mix thoroughly; then stir in as much chopped ham as
will make it consistent and spread between thin slices of bread. Omit
salad oil and substitute melted butter if preferred.

HAM SANDWICHES, PLAIN.

Trim the crusts from thin slices of bread; butter them and lay between
every two some thin slices of cold boiled ham. Spread the meat with a
little mustard if liked.

CHICKEN SANDWICHES.

Mince up fine any cold boiled or roasted chicken; put it into a
saucepan with gravy, water or cream enough to soften it; add a good
piece of butter, a pinch of pepper; work it very smooth while it is
heating until it looks almost like a paste. Then spread it on a plate
to cool. Spread it between slices of buttered bread.

SARDINE SANDWICHES.

Take two boxes of sardines and throw the contents into hot water,
having first drained away all the oil. A few minutes will free the
sardines from grease. Pour away the water and dry the fish in a cloth;
then scrape away the skins and pound the sardines in a mortar till
reduced to paste; add pepper, salt and some tiny pieces of lettuce,
and spread on the sandwiches, which have been previously cut as above.
The lettuce adds very much to the flavor of the sardines.

Or chop the sardines up fine and squeeze a few drops of lemon juice
into them, and spread between buttered bread or cold biscuits.

WATER CRESS SANDWICHES.

Wash well some water cress and then dry them in a cloth, pressing out
every atom of moisture as far as possible; then mix with the cress
hard-boiled eggs chopped fine, and seasoned with salt and pepper. Have
a stale loaf and some fresh butter, and with a sharp knife cut as many
thin slices as will be required for two dozen sandwiches; then cut the
cress into small pieces, removing the stems; place it between each
slice of bread and butter, with a slight sprinkling of lemon juice;
press