MARGARET’S SCHOOL LUNCHEONS
As Margaret had to take her luncheon to school with her sometimes, she had to learn how to make a good many kinds of sandwiches, because she soon grew tired of one or two sorts.
Cut the bread very thin and spread lightly with butter, and after they are done trim off the crusts neatly, not taking off all the crust, but making the two pieces even. For plain meat sandwiches, chop the meat very fine, sprinkle with salt, and spread on the bread; if it is too dry, put in a very little cream as you chop the meat.
EGG SANDWICHES
Make a very little French dressing—about a teaspoonful of oil, a sprinkling of salt, and four drops of lemon juice or vinegar. Chop a hard-boiled egg very fine, mix with the dressing, and spread.
LETTUCE SANDWICHES
Spread the bread, lay on a lettuce-leaf, and cover with French dressing, or with mayonnaise. These sandwiches are about the best for school, as they do not get dry.
CELERY SANDWICHES
Chop the celery fine, mix with a French or mayonnaise dressing, and spread.
CHICKEN AND CELERY SANDWICHES
Mix chopped celery and chopped chicken, as much of one as the other, wet with French or mayonnaise dressing, and spread.
SARDINE SANDWICHES
Scrape off all the skin from the sardines, and take out the bones and drain them by laying them on paper; mash them with a fork, and sprinkle with lemon juice, and spread.
TOMATO AND CHEESE SANDWICHES
Slice a small, firm tomato very thin indeed, and take out all the seeds and soft pulp, leaving only the firm part; put one slice on the bread, and one thin shaving of cheese over it, and then put on bread. A slice of tomato with a spreading of mayonnaise makes a nice sandwich.
THE END