[Sandwiches à la Bernhardt]
Chop sufficient very rare cold roasted beef to make a half pint; mix with it a dash of cayenne, a half teaspoonful of salt, a tablespoonful of tomato catsup, a tablespoonful of mango chutney, two shallots, a half clove of garlic and a tablespoonful of olive oil. Spread this on a thin slice of buttered brown bread, cover it with leaves of cress, and then put on another thin slice of buttered white bread. Press the two together, cut into crescents or triangles.
[East Indian Lentil Sandwiches]
Take any left-over boiled or stewed lentils and press them through a sieve. To each half cupful of this mixture add a half cupful of chopped pecans, a level teaspoonful of curry and a saltspoonful of salt. Spread thin slices of brown bread with butter, then put over a thick layer of this mixture and cover with chopped parsley. Cover with another layer of brown bread, press together, trim the crusts and cut into fingers.
[Nut-Butter Sandwiches]
Mix one glass of nut butter with two tablespoonfuls of olive oil and one tablespoonful of chopped pimientos. Spread this on a slice of unbuttered brown bread, cover with finely-chopped cress or shredded lettuce, place on top a slice of buttered bread, press the two together, trim the crusts and cut into fingers an inch wide.
[Filipino Sandwiches]
Add one grated pineapple to a tumbler of peanut butter, mix thoroughly, add a tablespoonful of lemon juice, a dash of cayenne, a half teaspoonful of paprika. Put this between thin slices of brown bread, buttered; press together and cut into halves.