enne.
1 teaspoonful of anchovy paste.
4 tablespoonfuls of mayonnaise or boiled dressing.

_Method._--Chop the meat and pound to a paste in a mortar; add the
seasonings and mix well. Remove the crust from a loaf of moist bread;
cut in very thin slices, trim each slice into a rectangular shape,
spread lightly with soft butter and then with the mixture. Roll the
slices and tie them with ribbon. Omit the anchovy paste, if desired.

=Epicurean Sandwiches.=

Cream four tablespoonfuls of butter and one teaspoonful of mustard.
Press the yolks of four hard-boiled eggs through a sieve and add them to
the butter and mustard. Then add four boned anchovies, four small
pickles, a teaspoonful of chives and a sprig of tarragon, chopped
together until fine. Cut stale bread in fingers or other fanciful
shapes, and spread with the mixture. Press two pieces together.

=Halibut-and-Lettuce Sandwiches.=

Put a pound and a half of halibut, a slice of onion, a stalk of celery,
four or five peppercorns, one teaspoonful of salt and one tablespoonful
of lemon juice in boiling water, and cook, just below the boiling-point,
ten or fifteen minutes, according to thickness. Remove bone and skin and
rub the fish fine with a wooden spoon; add half a cup of thick cream, a
teaspoonful of salt, a dash of white pepper and one tablespoonful of
lemon juice. Spread this mixture, when cold, on buttered slices of
bread, put a lettuce leaf above the mixture, and spread a teaspoonful of
mayonnaise or boiled salad dressing on the lettuce; finish with a slice
of buttered bread and tie with ribbon.

=Lobster Fingers.=

Chop lobster meat very fine; season to taste with French dressing. Cut
the bread in pieces about four inches long and an inch and a half wide.
Finish as usual. Garnish with parsley and the slender feelers of the
lobster.

=Tower of Babel.=

Pile a _variety_ of sandwiches in form of a pyramid (use bread of
different colors). Arrange a garnish of parsley and radish rosebuds
around the base, and on the top a few sprigs of parsley, or celery
plumes.

=Nasturtium Folds.=

Flavor the butter with nasturtium leaves and blossoms, and with it
spread a thin slice of _moist_ bread, which is longer one way than the
other. Press fresh nasturtium leaves and blossoms upon the butter and
fold one half over the other.

=Harlequin Sandwiches.=

Spread a bit of brownbread with butter and French mustard, and a bit of
white