Or chop the sardines up fine and squeeze a few drops of lemon juice into them, and spread between buttered bread or cold biscuits.
WATER CRESS SANDWICHES.
WASH well some water cress and then dry them in a cloth, pressing out every atom of moisture as far as possible ; then mix with the cress hard-boiled eggs chopped fine, and seasoned with salt and pepper. Have a stale loaf and some fresh butter, and with a sharp knife cut as many thin slices as will be required for two dozen sandwiches ; then cut the cress into small pieces, removing the stems ; place it between each slice of bread and butter, with a slight sprinkling of lemon juice ; press down the slices hard, and cut them sharply on a board into small squares, leaving no crust. Nantasket Beach.
HARD boil some very fresh eggs and when cold cut them into mod- erately thin slices and lay them between some bread and butter cut as thin as possible; season them with pepper, salt and nutmeg. For picnic parties, or when one is traveling, these sandwiches are far pre- ferable to hard-boiled eggs au naturel.
MINCE beef tongue and boiled mushrooms together, add French mustard and spread between buttered bread.
THESE are extremely nice and are very easily made. Take one hard- boiled egg, a quarter of a pound of common cheese grated, half a tea- spoonful of salt, half a teaspoonf ul of pepper, half a teaspoonful of mustard, one tablespoonf ul of melted butter, and one tablespoonf ul of vinegar or cold water. Take the yolk of the egg and put it into a small bowl and crumble it down, put into it the butter and mix it smooth with a spoon, then add the salt, pepper, mustard and the cheese, mix- ing each well. Then put in the tablespoonful of vinegar, which will make it the proper thickness. If vinegar is not relished, then use cold water instead. Spread this between two biscuits or pieces of oat-cake, and you could not require a better sandwich. Some people will prefer the sandwiches less highly seasoned. In that case, season to taste.