Sandwiches
1. Two thin slices of buttered bread and a slice of cold roast turkey, peppered and salted, laid between. Cut the slices in square form, then across to make triangular sandwiches. Pile on a folded napkin. 2. Melt a cupful of butter in a saucepan. Mince an equal quantity of cold boiled ham and add it to the butter. Put in for seasoning a tablespoonful of made mustard, pepper and a chopped pickle. Spread one slice of bread with this mixture, another with plain butter and lay a very thin slice of cold roast veal between. 3. Spread slices of cold ham with a little mustard and lay between two slices of buttered bread.
French rolls made flat for the purpose and shortened with butter, also well made flaky biscuits are preferable to sliced bread for sandwiches for bill suppers and outdoor parties, as they do not become dry so quickly. Sandwiches and sandwich rolls are also spread with liver paste and thin shaved chicken or tongue, and with anchovies and caviar.