In arranging them for serving, put a layer of sandwiches and a layer of cress all through the basket or dish.
[Tongue Sandwiches]
Chop cold boiled tongue very fine. To each cupful stir in two tablespoonfuls of melted butter, dash of red pepper and about one-half teaspoonful of onion juice. Have bread sufficiently stale to cut nicely. Remove end crust, butter and cut a very thin slice; remove the crusts. Spread it with the tongue paste, roll each sandwich carefully, tie with narrow ribbon and put away until wanted. These can be made several hours before serving.
[Sandwich Dressing]
Put four tablespoonfuls of vinegar and three of water into a saucepan over the fire; add a half teaspoonful of salt and a half saltspoonful of pepper. Beat the yolks of four eggs until creamy, add slowly to them the hot mixture. Stir over hot water until it is the consistency of mayonnaise dressing. Take from the fire and add carefully two level tablespoonfuls of butter.
[Farmer's Sandwiches]
Butter each slice on the loaf, slice it off very thin. Remove the crusts, lay a crisp lettuce leaf on one half the buttered slices, spread with sandwich dressing and cover with a slice of buttered bread. Press the two together and cut into triangles. Cress, Romaine, or bleached chicory may be used in place of lettuce. These are more appetizing than ordinary bread and butter sandwiches, and are made from materials found in every household.
[Farmer's Egg Sandwiches]
Put six eggs into warm water, bring to a boil and keep at boiling point, without boiling hard, for a half hour. Throw them into cold water, remove the shells and cut them into slices lengthwise. A very fine wire is best for cutting eggs. Butter the slices on the loaf, then cut them off, cover with slices of hard-boiled eggs, dust lightly with salt and pepper. Spread the eggs carefully with sandwich dressing, put on another slice of buttered bread, press the two together and cut into triangles. If you have lettuce or cress put a leaf over the dressing.