bread, cut to fit the former, with butter and cheese creamed
together. Finish as usual.

=Harlequin Sandwiches, No. 2.=

Spread the brownbread with butter and cheese creamed together, and the
white bread with butter, then with cucumber, chopped fine and seasoned
with French dressing, to which a few drops of onion juice have been
added.

=Beet-and-Cream-Cheese Sandwiches.=

Spread one piece of bread with cream cheese, the other with beets that
have been chopped very fine and seasoned with French dressing.

=Peanut Sandwiches.=

Chop freshly roasted peanuts very fine; then pound them in a mortar
until smooth; season with salt and moisten with thick cream.

=Peanut Sandwiches, No. 2.=

Mix the prepared peanuts with mayonnaise dressing. Butter two pieces of
bread; spread one with the peanut mixture, the other with shredded
lettuce, and press the two together.

=Shad-Roe-and-Yellow-Butter Sandwiches.=

INGREDIENTS.

1/4 a pound of butter.
Sifted yolks of 4 eggs.
1 set of shad roe, cooked, pounded in a mortar and sifted.
1/2 a teaspoonful of paprica.
4 drops of tobasco sauce.
2 teaspoonfuls of very fine-chopped capers.

_Method._--Cream the butter and add the other ingredients gradually.
Prepare as usual.

=Green-Butter Sandwiches.=

INGREDIENTS.

1/4 a pound of butter.
1/8 a peck of spinach.
2 tablespoonfuls of very fine-chopped parsley.
6 anchovies.
2 teaspoonfuls of very fine-chopped capers.

_Method._--Boil the spinach, drain thoroughly, and press through a piece
of muslin. Beat the butter to a cream with a wooden spoon; beat into the
butter enough of the spinach pulp to give the required tint of green.
Wipe the oil from the anchovies, remove the backbone, and pass through a
hair sieve; then add to the colored butter, a little at a time; add also
the parsley and capers; chill slightly and use as a filling for
sandwiches. These butters are used also to mask or decorate cooked fish
for "cold service."

[Illustration: Chicken Salad Sandwiches.

(See page 127)]

[Illustration: Halibut Sandwiches with Aspic.

(See page 128)]

=Chicken-Salad Sandwiches.=

(_Chou-paste boxes._)

(See cut facing page 126.)

Bake _chou_ paste in long, slender shapes, like eclairs, but narrower
and shorter; when cold split apart on the ends and one side and fill
with chicken salad. Put th