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Green-Butter Sandwiches

INGREDIENTS. 14 a pound of butter. 6 anchovies. 1/8 a peck of spinach. 2 tablespoonfuls of very fine-chopped parsley. 2 teaspoonfuls of very finechopped capers.

Method. - Boil the spinach, drain thoroughly, and press through a piece of muslin. Beat the butter to a cream with a wooden spoon; beat into the butter enough of the spinach pulp to give the required tint of green. Wipe the oil from the anchovies, remove the backbone, and pass through a hair sieve; then add to the colored butter, a little at a time; add also the parsley and capers; chill slightly and use as a filling for sandwiches.

These butters are used also to mask or decorate cooked fish for "cold service."