42 / 54
AUBERGINE
SANDWICHES.
Parboil
a
nice
firm
eggplant;
cut
off
the
top
and
remove
all
the
inside;
mash
fine
and
season
well
with
butter,
salt
and
pepper.
Put
back
in
the
shell
and
bake
a
few
minutes
in
a
quick
oven.
Spread
while
hot
between
thin
slices
of
hot
buttered
toast.
Cut
the
same
as
for
cold
sandwiches
and
serve
at
once.
BROILED
PEPPER
SANDWICHES.
Take
large
green
peppers,
split
lengthwise
and
broil
a
few
moments.
After
broiling
skin
them
and
remove
most
of
the
seeds.
Chop
very
fine,
adding
a
pinch
of
salt.
Place
a
thin
layer
between
the
bread
spread
with
mayonnaise,
and
cut
according
to
general
directions.
POMPADOUR
SANDWICHES.
Take
six
small
country
sausages,
split
them
lengthwise
and
broil
on
each
side.
Allow
to
cool.
Now
place
on
one
of
the
buttered
bread
slices
leaves
of
lettuce,
then
the
broiled
sausage,
then
the
thin-
42