SAVOURY BUTTER SANDWICHES
Use unsalted or slightly salted butter, and with a silver knife press into it any flavour desired,—onion juice, paprika, various sauces, chopped peppers, or capers,—using 1 teaspoon of minced herbs, etc., to each tablespoon of butter. Spread in sandwiches.
PROVIDENCE HOUSE CLUB SANDWICHES
Cut fresh bread in medium thick slices, trim the four edges, and butter it with butter somewhat softened by warmth. On one side of two slices which belong next to each other put thinly sliced peeled tomatoes, filling in bits to cover the bread neatly. Press 4 or 5 slices cut from pickled walnuts into the juicy parts of the tomatoes, lay 6 or 7 capers also in, and use half a teaspoon of the tiny German pearl onion pickles to each sandwich. Sprinkle with salt, pepper, and celery salt, and spread with mayonnaise. Press the other piece of bread firmly on, and wrap in waxed paper for picnics.
Vary with chopped chives, tarragon leaves, French dressing, etc.
APPLE SANDWICHES
Arrange thinly sliced, cored apples between layers of buttered bread from which the crust has been cut. Sprinkle with salt and spread with mayonnaise, into which a few chopped nuts have been mixed.