456.—MOCK CRAB SANDWICHES
| 1 cup young America cheese cut fine | 1 teaspoon anchovy paste |
| 3 tablespoons milk | ½ teaspoon paprika |
Mix cheese to a paste with milk, anchovy, and paprika; spread between thin buttered slices of brown bread.
457.—PEANUT SANDWICH FILLING
Put freshly roasted peanuts through the food chopper, using the finest cutter, season with salt, and mix to a smooth paste with cream; or dilute peanut butter with a little milk until of consistency to spread easily.
458.—RAISIN BREAD AND CHEESE SANDWICHES
Cut raisin bread in thin slices, and spread with Cottage Cheese (see No. 234) mixed to a paste with a little fruit juice or cream. Trim neatly and cut in triangles.
459.—MUSTARD BUTTER
| ¼ cup butter | A few drops of vinegar or lemon juice |
| 1 teaspoon dry English mustard | A few grains of cayenne |
Cream the butter, add the mustard and seasonings, and beat well.