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Sardine Sandwiches

Drain the oil from five or six sardines, skin and bone them, and cut off their tails. Place them in a mortar with one anchovy that has been skinned and boned, add one ounce of butter and a small quantity each of salt, pepper, mace, and cayenne, and pound until smooth. Cut some rather thin slices of brown bread and butter, spread the mixture on them, and fold them over. Cut the sandwiches into finger lengths or quarters, arrange them on a dish over which has been spread a folded napkin or an ornamental dish-paper, garnish tastefully with sprigs of well washed parsley, and serve. Sausage Sandwiches, German Pare some slices of bread about an eighth of an inch thick. Cut some slices of German sausage and remove the skin. Butter the bread, cover a slice of bread and butter with the slices of sausage, turn another slice buttered side downwards over, and press them together. When all the sandwiches are made, pile evenly one on top of another as many as can easily be cut through, trim the edges evenly, cutting off the crusts, and then cut the sandwiches into pieces of a convenient size. Lay a napkin on a dish and pile the sandwiches nicely on it.