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DEVILED
EGG
SANDWICHES.
Mince
very
fine
six
hard-boiled
eggs.
Season
well
with
salt,
mustard,
a
clash
of
red
pepper
and
a
very
little
chopped
parsley
if
desired.
Put
into
a
sauce-pan
with
a
piece
of
butter
half
the
size
of
an
egg;
heat
until
the
butter
is
well
melted,
mix
thoroughly
and
when
cold
make
into
sandwiches
according
to
directions,
using
buttered
bread
slices.
EGG
AND
MUSHROOM
SANDWICHES.
Wash,
peel
and
dry
six
fresh
mushrooms;
saute
them
with
one
sliced
truffle
in
a
little
butter.
When
tender
remove
from
the
fire
and
mince
very
fine
with
six
hard-boiled
eggs.
Season
well
with
salt
and
pepper.
When
cold
make
into
sandwiches
according
to
directions,
using
buttered
bread
slices.
Canned^
mushrooms
may
be
used.
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