n the other, and press the two pieces together.

=Ham-and-Egg Sandwiches.=

Chop the ham and pound smooth in a mortar; pass the yolks of hard-boiled
eggs through a sieve; mix the yolks with an equal amount of mayonnaise
dressing. Butter one piece of bread lightly and spread with the ham,
spread the other piece with the egg and dressing, and press the two
together.

=Corned-Beef Sandwiches.=

Chop the cold meat very fine, using one-fourth of fat meat. Work into
the meat French mustard, or any "made" mustard, to taste, and prepare
the sandwiches in the usual way. Boston brownbread combines well with
this preparation.

=Tongue-and-Veal (or Chicken) Sandwiches.=

Use a little less of the chopped tongue than of the other kind of meat,
and one-half as much chopped celery as meat. Mix with salad dressing.
Spread one piece of bread with butter, the other with the mixture, and
press together.

=Celery Sandwiches.=

Chop crisp celery very fine and mix with salad dressing. Spread one
piece of bread with butter, the other with a thin layer of the mixture.
With a sharp knife split open the round stems of celery tips and put
them between the bread, so that the tips will just show on the edges.
Tie with narrow ribbon, light-green in color.

=Sardine Sandwiches.=

Use, in bulk, equal parts of yolks of well-cooked eggs, rubbed to a
smooth paste, and the flesh of sardines, freed from skin and bones and
pounded in a mortar; season to taste with a few drops of tobasco sauce
and lemon juice, and spread as usual. Crackers may be used in the place
of bread, if the sandwiches be prepared just before using, otherwise the
crackers lose their crispness. Garnish with slices of lemon and parsley.

=Caviare Sandwich Rolls.=

To each two tablespoonfuls of caviare add ten drops of onion juice and a
few drops of lemon juice, and mix together thoroughly. Remove the crust
from a fresh, moist loaf of bread, cut in thin slices, spread each slice
very delicately with butter and the caviare mixture, roll up in a roll
and tie with ribbon one-fourth an inch wide, or pin with Chinese
toothpicks. The bread should not be more than twelve hours old. If fear
be lest the bread will not be sufficiently moist to roll, wrap the loaf,
when taken from the oven, in a damp cloth and then in a dry one; keep in
this fashion until ready for use.

=Russian Sandwiches.=

Slightly butter thin slices of bread; moisten fine-chopped olives with
mayo