Beat a quarter of a pound of butter to a cream, adding gradually two tablespoonfuls of lemon juice, a saltspoonful of paprika, two tablespoonfuls of anchovy paste. Spread this on thin slices of bread, put two together, trim off the crusts, and cut into triangles.
[Anchovy and Egg Sandwiches]
Mash the yolks of four hard-boiled eggs with two tablespoonfuls of melted butter or olive oil, add a half teaspoonful of salt, a dash of paprika and a tablespoonful of anchovy paste or two mashed anchovies. Spread this between thin slices of buttered bread, press the slices together, trim off the crusts and cut into triangles.
Sardines may be used in the place of anchovies.
[Cold Beef Sandwiches]
Take the remains of cold roasted beef, and chop very fine; put it into a bowl; to each half pint of meat, add a half teaspoonful of salt, a tablespoonful of tomato catsup, a teaspoonful of Worcestershire sauce and a teaspoonful of melted butter; work this together. Cut the crust from the ends of a loaf of whole wheat bread; butter lightly and slice; so continue until you have the desired number of slices; spread the slices with a layer of the seasoned meat; put two slices together, and cut into desired shapes.
[Caviar Sandwiches No. 1]
Beat a quarter of a pound of butter to a cream; add two tablespoonfuls of onion juice, the same of lemon, a saltspoonful of paprika, and gradually four tablespoonfuls of caviar. Spread this on thin slices of brown bread or pumpernickel, put two together, press lightly and cut into long, narrow shapes.
[Caviar Sandwiches No. 2]
Cut slices of bread in crescent-shaped pieces, butter one side and toast. Have ready two hard-boiled eggs, remove yolks, put them through sieve, chop whites very fine, and spread toast with layer of caviar; then sprinkle over first a little of whites, then a little of the yolks of the eggs. Put over in the form of a ring a piece of onion, the onion having first been cut into thin slices, and then separated.