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EGG
SANDWICHES
A
LA
MAYONNAISE.
Rub
smoothly
the
yolks
of
six
hard-boiled
eggs,
mixing
with
them
sufficient
mayonnaise
to
form
a
thick, firm
paste.
Add
salt
and
pepper
if
required
to
season
well.
Spread
the
bread
very
thinly
with
mayonnaise,
then
cover
with
nice
white
lettuce
leaves
and
place
between
the
lettuce
leaves
the
sandwich
mixture.
Cut and
trim
them
according
to
direc-
tions,
being
very
particular
to
press
them
well
together.
These
must
not
be
made
long
before
serving.
EGG
AND
CHEESE
SANDWICHES.
Rub
one
even
tablespoonful
of
grated
Edam
or
American
cheese,
according
to
taste,
into
the
yolks
of
six
hard-boiled
eggs,
forming
a
paste,
adding
a
little
sweet
cream
if
necessary
to
make
smooth.
Season
with
salt
and
a
dash
of
red
pepper,
and
make
according
to
directions,
using
buttered
bread
slices.
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