144 / 176
The
StilLRoom
the
butter
you
mean
to
use,
and
butter
both
the
slices
of
bread
on
one
side.
Lay
a
thin
slice
of
ham
between
the
pieces
of
buttered
bread,
and
press
the
sandwiches
under
a
light
weight.
Beef
Sandwiches,
—
Prepare
these
in
the
same
way,
but
add
a
little
grated
horseradish
to
the
butter
as
well
as
the
mustard.
Chicken
Sandwiches,
—
Use
slices
of
chicken
and
ham,
or
chicken
and
tongue,
or
pound
the
two
together.
Spread
a
little
maitre
d'^hotel
butter
on
the
bread.
Gladstone
Sandwiches.
—
Use
crisp
toast
instead
of
bread,
butter
the
toast
with
maitre
d'hotel
butter,
and
cover
it
with
finely
shred
celery.
Cold
game
is
best
for
these
sandwiches.
Traveller's'*
Rolls,
—
Make
dinner
rolls
the
size
and
shape
of
an
egg,
scoop
out
part
of
the
crumb,
and
fill
the
space
with
pounded
cooked
meat
moistened
with
maitre
d'^hotel
butter,
and
well
mixed
with
shred
lettuce,
mustard
and
cress,
or
sliced
cucumber.
Egg
Sandwiches,
—
Put
some
fresh
eggs
into
water
which
is
already
boiling
fast,
and
let
them
boil
for
fifteen
minutes.
Peel
off
the
shells,
cut the
eggs
into
slices
lengthwise
(not
across,
or
the
yolk
and
white
will
not
be
equally
divided),
and
place
them
between
slices
of
bread
and
butter.
Mix
both
salt
and
pepper
into
the
butter
before
you
spread
it.
Or
pound
the
eggs
when
they
are
cold
and
shelled,
pounding
the
white
and
the
yolk
together
in
a
mortar.
Add
a
little
butter,
salt,
pepper,
and
a
dust
132