CELERY SANDWICH
Chop and then pound to a paste the yolks of five hard-boiled eggs, a small piece of butter, a little salt, a teaspoonful of anchovy sauce, a teaspoonful of curry powder, a teaspoonful of bread crumbs, and a tablespoonful of French dressing. The paste should have the consistency of butter. Spread it between thin slices of buttered bread, placing a lettuce leaf in each sandwich. Trim and cut in the usual manner.