ITALIAN SANDWICHES.
Make a mixture of chopped olives, grated cheese and chopped English walnuts in the proportion of two fifths each of cheese and olives to one fifth of nuts; then make a dressing of five tablespoonfuls of malt vinegar (or six, if ordinary vinegar is used) bring to a scald and stir into the well beaten yolks of five eggs; set the egg mixture back on the stove and stir constantly until it becomes as thick as cream; then remove from the stove and beat in one tablespoonful of butter, whipping until the butter is dissolved and thoroughly blended. Season to taste with salt, pepper and mustard; if liked add a dash of cayenne. Stir in the chopped olives, nuts, and cheese. Spread between crisp square crackers, or thin slices of whole wheat bread.