Rice Sandwiches
| 1 tablespoonful Crisco 1/2 cupful rice 1 sprig parsley 1 blade mace | 1 strip lemon peel 2 tablespoonfuls chopped cooked liver 2 tablespoonfuls chopped cooked ham Salt and pepper to taste |
| Bread | |
Boil rice in plenty of boiling salted water, add parsley, mace, and lemon peel. When quite tender strain off water, take out parsley, mace, and lemon, and stir into the rice, liver, Crisco, ham, and seasonings. Cut an even number of slices of bread, spread mixture when cold on one-half, and cover with remaining slices of bread. Trim and cut into diamond shapes.
Sufficient for twenty sandwiches.
Sardine Sandwiches
| 2 tablespoonfuls melted Crisco 1 dozen sardines 1 tablespoonful whipped cream | 1 tomato Salt, pepper, and paprika to taste Lettuce leaves |
| Slices of brown or white bread | |
Bone and skin the sardines, then rub through sieve, add cream, Crisco, pulp of tomato and seasonings and mix well. Spread mixture between slices of brown or white bread and butter, stamp out in rounds, in center of each round force a row of whipped cream seasoned with salt and red pepper, place small stamped out leaves of lettuce round the cream.
Sufficient for twelve sandwiches.