If the slices of bread have to be spread with butter or with a paste it should be done before they are cut off. The slices should not be cut thicker than an eighth of an inch. When butter is used there must just be enough of it for us to know in some mysterious fashion that it is there. Every scrap of a sandwich should be eatable. Sandwiches usually are served on folded napkins, and arranged in circles, so that one overlaps the other. It is well to lay a damp napkin over the sandwiches, if they are not wanted immediately, in order to keep them moist. To make superior sandwich butter, work one cupful of butter in a basin with a clean and dry wooden spoon until soft; then add by degrees half a cupful of whipped cream, seasoning of salt and mustard, and put it in a cool place until required.
Egg and Anchovy Sandwiches
| 3 tablespoonfuls melted Crisco 10 anchovies 3 hard-cooked eggs 2 tablespoonfuls grated cheese | 1 teaspoonful curry powder 1/2 teaspoonful lemon juice Salt to taste Brown bread |
| Watercress | |
Bone anchovies, put them in basin or mortar with eggs, cheese, and one tablespoonful Crisco, and pound all well together. Mix remaining Crisco with curry powder, lemon juice, and salt to taste. Cut some thin brown bread, spread with curry mixture and layer of anchovy paste. Lay another piece of bread on top, and cut into fancy shapes. Arrange on a lace paper and garnish with watercress.
Sufficient for fifteen sandwiches.
Fried Egg Sandwiches
| 2 tablespoonfuls Crisco 4 hard-cooked eggs 2 tablespoonfuls cream | Salt, pepper, and red pepper to taste 2 rasped rolls Fritter batter |