Take one box of mustard sardines; bone and mash; add to the mixture one tablespoon of tomato catsup, one teaspoon of Worcestershire sauce, juice of one lemon, a pinch of cayenne pepper, as much white pepper as will cover the end of a knife, two tablespoons of vinegar, and one tablespoon of olive oil. Mix thoroughly until it becomes a paste. Then spread on thinly cut bread for sandwiches.
CAVIAR AND SALMON SANDWICHES
Take a piece of rye bread, cut round (with a biscuit cutter), spread with mustard; put some caviar in centre of the bread, strips of smoked salmon around the caviar and strips of pickle around the salmon.
RIBBON SANDWICHES
Cut two, slices of white bread and two of brown. Butter three and spread with a thick paste made of hard-boiled egg very finely chopped and mixed with mayonnaise dressing. Build the slices up one above the other, alternating brown and white, and placing the unbuttered slice on top. Before serving, slice down as you would a layer cake.
EGG AND OLIVE SANDWICHES
Chop four eggs which have been boiled fifteen minutes, add two tablespoons of chopped olives, season and moisten with olive oil and vinegar. Spread between thin slices of buttered bread.
RUSSIAN SANDWICHES
Spread bread with thin slices of Neufchatel cheese, cover with finely chopped olives moistened with mayonnaise dressing.