Ingredients.—Cream cheese, ½ a gill of mayonnaise sauce (see Sauces, No. 201), 1 gherkin, 6 olives, 1 teaspoonful of capers, bread, butter, Krona pepper .
Method.—Chop the gherkin, olives, and capers finely, and mix with them the mayonnaise sauce. Cut some thin slices of bread and butter, spread half of them with the preparation, and the remainder with cream cheese. Press one of each kind well together, arrange them tastefully on a folded serviette or dish paper, and serve garnished with small salad or watercress.
Ingredients.—Ripe firm tomatoes, creamed butter, white or brown bread, lemon-juice or vinegar, salt and pepper.
Method.—Pour boiling water over the tomatoes, let them remain immersed for 2 minutes, then drain and cover with cold water. Allow them to become quite cold, dry well, remove the skins and slice thinly. Season with salt and pepper, and sprinkle with lemon-juice or vinegar, sparingly or otherwise, according to taste. Have ready some thin slices of bread and butter, stamp out some rounds of suitable size, place slices of tomato between 2 rounds of bread, and press well to make the parts adhere firmly together. Serve on a daintily-covered dish garnished with small salad or watercress.
Ingredients.—4 ozs. of fresh butter, 2 or 3 bunches of watercress, salt and pepper.
Method.—Remove all the stalks, wash, drain, and dry the leaves thoroughly, chop them as finely as possible, then work the butter in gradually, and season to taste. Watercress butter will be found a great improvement to sandwiches made of such simple substances as chicken, eggs, etc., the delicate flavour of which would be overpowered by the addition of more highly seasoned preparations.