1903 The still-room by C. Roundell

The StilLRoom

the butter you mean to use, and butter both the slices of bread on one side. Lay a thin slice of ham between the pieces of buttered bread, and press the sandwiches under a light weight. Beef Sandwiches, — Prepare these in the same way, but add a little grated horseradish to the butter as well as the mustard. Chicken Sandwiches, — Use slices of chicken and ham, or chicken and tongue, or pound the two together. Spread a little maitre d'^hotel butter on the bread. Gladstone Sandwiches. — Use crisp toast instead of bread, butter the toast with maitre d'hotel butter, and cover it with finely shred celery. Cold game is best for these sandwiches. Traveller's'* Rolls, — Make dinner rolls the size and shape of an egg, scoop out part of the crumb, and fill the space with pounded cooked meat moistened with maitre d'^hotel butter, and well mixed with shred lettuce, mustard and cress, or sliced cucumber. Egg Sandwiches, — Put some fresh eggs into water which is already boiling fast, and let them boil for fifteen minutes. Peel off the shells, cut the eggs into slices lengthwise (not across, or the yolk and white will not be equally divided), and place them between slices of bread and butter. Mix both salt and pepper into the butter before you spread it. Or pound the eggs when they are cold and shelled, pounding the white and the yolk together in a mortar. Add a little butter, salt, pepper, and a dust 132