Cut tongue in delicate slices, or mince fine, and place with thin slices of raw tomato seasoned with salt and pepper, between thin rounds of buttered bread.
OYSTER SANDWICHES
Cook the oysters in their liquor about two minutes, stir into a stiff mayonnaise and spread between slices of sandwich bread. Another way to make these hearty yet dainty sandwiches is to fry large oysters, placing one between bread slices.
SANDWICH À LA MARS
Take equal quantities of almonds and walnuts and chop them fine. Moisten with a little French dressing, then spread on thin slices of buttered bread. Add a crisp leaf of lettuce to each slice, cover with the other buttered slice, press together gently, trim off the brown crust and cut diagonally in two.
Mrs. William Reinstein
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.
FISH SANDWICHES
Any cooked fresh fish picked into bits, well seasoned with salt and pepper and moistened with mayonnaise, makes an excellent filling for a sandwich. A little chopped pickle is also an addition.