TOMATO SANDWICH.
Cut thin slices of brown bread; spread with French mustard; then a layer of cream cheese; sprinkle lightly with salt; peel and slice some small, solid, ripe tomatoes. Cover the prepared bread with the slices; form into sandwiches and cut in broad strips. Serve with water cress.
TOMATO AND EGG SANDWICH.
Chop the whites of four hard boiled eggs very fine. Mash the yolks and blend with a little thick cream, some tomato pulp, salt, pepper, and a tiny pinch of sugar. Spread on thin slices of brown, buttered, bread.
CHOCOLATE SANDWICH.
Melt one ounce of grated chocolate; whip in a little hot cream; add one half teaspoonful of vanilla flavoring, a little confectioner’s sugar, and the yolk of one egg. Stir until it begins to thicken, then whip in the whites of the egg beaten to a stiff froth.
Spread on thin slices of sponge cake, or white bread and butter.
MUSHROOM SANDWICHES.
Stew a few large mushrooms in one ounce of butter; cover closely and cook slowly so that they shall not burn; mash them with pepper, salt, and a dash of nutmeg; cut thin slices of whole wheat bread, butter and spread with the mushroom paste. Cut into finger sandwiches.