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.