Page:Hill - Salads, Sandwiches, and Chafing-Dish Dainties.djvu/163

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SAVORY SANDWICHES.

"Hail, wedded nourishment!"

Ham-and-Tongue Sandwiches.

Chop two parts of cold tongue and one part of cold ham (one-fourth as much fat ham as lean) very fine; pound in a mortar, and season with paprica and a little mixed mustard. Spread butter on one piece of bread, the meat mixture on the other, and press the two pieces together.

Ham-and-Egg Sandwiches.

Chop the ham and pound smooth in a mortar; pass the yolks of hard-boiled eggs through a sieve; mix the yolks with an equal amount of mayonnaise dressing. Butter one piece of bread lightly and spread with the ham, spread the other piece with the egg and dressing, and press the two together.

Corned-Beef Sandwiches.

Chop the cold meat very fine, using one-fourth of fat meat. Work into the meat French mustard, or any "made" mustard, to taste, and prepare the sandwiches in the usual way. Boston brownbread combines well with this preparation.

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