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Butters of Various Kinds

In making butters of various kinds for sandwiches, first rub the butter to a cream then blend with it the flavor the butter to a cream then blend with it the flavor wanted. Caviar, anchovy, sardine, cheese, lobster, parsley, chives, cress, chutny chill, horseradish, are all used. A few olives, stoned and minced very fine, are an addition to anchovy sandwiches. Dates or figs chopped very fine and moistened with hot water and lemon juice may be spread on thin slices of bread and sprinkled with finely chopped nuts. These make delicious sandwiches, Finely minced ginger may be sprinkled on Neufchatel cheese which has been moistened with a little butter or which has been moistened with a little butter or rich cream and spread on buttered slices of bread.