No. 2. Cut Gruyère cheese in thin slices. Lay it on the bread, sprinkle it with salt and pepper; then add French mustard.
No. 3. Grate any cheese. Rub it to a paste with butter, and spread the bread; dust with salt and pepper. Cut into strips and serve with salad.
No. 4. Mock Crab. Rub to a smooth paste one tablespoonful of butter, two tablespoonfuls of grated cheese, a saltspoonful each of salt, paprica, and dry mustard, a little anchovy paste, and a teaspoonful of vinegar. Spread between thin slices of dry toast.
RAW BEEF SANDWICHES
Scrape the raw beef; spread it between thin slices of plain bread. Sprinkle with salt and pepper. Place the sandwiches on a toaster, and hold them over the coals until well heated. Serve them hot.
SWEET SANDWICHES
No. 1. For Æsthetic Sandwiches, see chapter “Five O’clock Tea,” page [33].
No. 2. Spread thin slices of bread with any jam, or with fruit jelly, or with any preserved fruit, or with chopped canned fruit. Cut them into circles, or roll them as directed above.
No. 3. Spread very thin buttered slices of Boston brown bread with chopped walnuts, or with chopped almonds, or with both mixed, or with salted nuts chopped.