Grind sufficient lamb to make a half pint, putting through the meat grinder with the lamb the leaves from six stalks of mint. Add a half teaspoonful of salt, two tablespoonfuls of melted butter or cream, and a saltspoonful of pepper. Rub this to a paste and spread between toasted English muffins. Leaves of mint may be put over the top of the lamb before putting the muffins together.
[Turkish Sandwiches]
Chop sufficient cold roasted mutton to make a pint; add two solid tomatoes from a can of tomatoes, or two fresh tomatoes, peeled, the seeds pressed out and the flesh chopped fine. Add a half cupful of piñons or pine nuts, and sufficient olive oil to bind the whole together. Spread this between thin, warm milk or beaten biscuits and serve for afternoon tea or supper.
[Picnic Sandwiches]
Take the ordinary French rolls; make a round opening in the top of each, and then, with your finger, scoop out all the crumb, leaving the roll in shape with a very small opening on top. Save the little piece of crust from the top of the opening. Mix together four olives, one gherkin, a tablespoonful of capers and one large green, sweet pepper, chopped very fine. Chop fine two ounces of tongue, and mix it with the white meat of one chicken, chopped fine. Mix together, and moisten with a well-made mayonnaise dressing. Fill this into the roll, put on the top, and arrange neatly on a napkin in a wicker basket; serve at once. The rolls may be prepared and the mixture made some time before serving, but the two should be put together at the last moment.
[Potato Sandwiches]
Mash four good-sized boiled potatoes; add a level teaspoonful of salt, four tablespoonfuls of thick cream, and the yolks of four hard-boiled eggs rubbed to a smooth paste, a saltspoonful of pepper, two tablespoonfuls of olive oil; mix thoroughly until you have a perfectly smooth paste. Put this between slices of brown bread and butter, trim off the crusts, and cut into triangles. The top may be garnished with cress or lettuce.
[Salad Sandwiches]
Chop fine half a pound of cold, cooked chicken; mix with it six tablespoonfuls of mayonnaise dressing; add half a teaspoonful of salt and a saltspoonful of pepper; put this between slices of bread and butter, and cut into fancy shapes.