CHAPTER XX
SANDWICHES AND TOASTS
448.—BAKED BEAN AND LETTUCE SANDWICHES
Press cold baked beans through a sieve; spread bread with butter, cover with a lettuce leaf, cover lettuce with beans, and sprinkle beans with chopped mustard pickle. Cover with a second piece of buttered bread. Brown bread or any dark bread may be used.
449.—CELERY AND EGG
| 1 cup chopped celery | ¼ cup mayonnaise |
| 1 hard-cooked egg |
Put celery and egg through the food chopper, using finest cutter; add mayonnaise, and salt if necessary; spread between thin slices of buttered brown bread.
450.—CHEESE AND NUT SANDWICHES
Mix equal parts of grated American cheese and chopped nut meats; season with salt and cayenne, moisten with cream, and spread between thin buttered slices of bread.