nnaise dressing and spread upon the buttered slices; spread other
slices with Neufchatel, or any cream cheese, and press together in
pairs.

=Mushroom-and-Lobster Sandwiches.=

Saute the caps of half a pound of mushrooms in a little butter about
five minutes, adding half a sliced onion if desired. Cover with highly
seasoned stock and let simmer until very tender; chop and press through
a sieve, and, if very moist, reduce to the consistency of a thick puree.
Add an equal quantity of lobster meat pounded smooth in a mortar. Season
to taste with salt, pepper, lemon juice and, if desired, tomato catsup.
When cool use as any filling.

=Cheese-and-English-Walnut Sandwiches.=

INGREDIENTS.

1/4 a pound of grated cheese.
1/4 a pound of butter.
1/4 a pound of English walnut meats, sliced.
Salt and paprica to taste.

_Method._--Work the butter to a cream, add the seasonings and the grated
cheese gradually; then mix in the nuts, which should be _sliced_ very
thin. Spread the mixture upon bits of bread and press together in pairs.
Particularly good made of brownbread and served with a simple vegetable
salad!

=Egg-and-Spinach Sandwiches.=

Use cold boiled spinach, which when hot was chopped very fine or pressed
through a colander, and sifted yolks of well-cooked eggs. Mix the
spinach with sauce tartare and spread on one bit of bread, spread the
other with butter and sifted yolk of egg; press together. Garnish the
serving-dish with parsley and cooked eggs cut in quarters lengthwise.

=Cress-and-Egg Sandwiches.=

Pick the leaves from fresh cress, chop or break apart, season with
French dressing, and proceed as above.

=Imitation Pate-de-Foie-Gras Sandwiches.=

Chop half an onion and saute in a little butter; when delicately
browned, add five or six chicken livers and saute them on both sides.
Cover with well-seasoned chicken stock and let simmer until tender.
Mash the livers fine with a wooden spoon and press them through a sieve;
season with salt, paprica, mustard, or a dash of curry powder. Press
into a cup, pour melted butter over the top, and set away in a cool
place. When ready to serve, remove the butter and prepare the sandwiches
after the usual manner.

=Chicken Rolls.=

INGREDIENTS.

4 ounces from the breast of chicken (1/2 a cup).
4 ounces of braised tongue.
1/2 a teaspoonful of celery salt.
A few grains of cay