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Classic
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page 210
WATERCRESS SANDWICHES.
Wash well some watercress, and then dry them in a cloth, pressing out every atom
of moisture, as far as possible; then mix with the cress hard-boiled eggs
chopped fine, and seasoned with salt and pepper. Have a stale loaf and some
fresh butter, and with a sharp knife, cut as many thin slices as will be
required for two dozen sandwiches; then cut the cress into small pieces,
removing the stems; place it between each slice of bread and butter, with a
slight sprinkling of lemon-juice; press down the slices hard, and cut them
sharply on a board into small squares, leaving no crust.
--Nantasket Beach.
EGG SANDWICHES.
Hard boil some very fresh eggs, and when cold, cut them into moderately thin
slices, and lay them between some bread and butter cut as thin as possible;
season them with pepper, salt and nutmeg. For picnic parties, or when one is
travelling, these sandwiches are far preferable to hard-boiled eggs au naturel.
MUSHROOM SANDWICHES.
Mince beef tongue and boiled mushrooms together, add French mustard, and spread
between buttered bread.
CHEESE SANDWICHES.
These are extremely nice, and are very easily made. Take one hard-boiled egg, a
quarter of a pound of common cheese grated, half a teaspoonful of salt, half a
teaspoonful of pepper, half a teaspoonful of mustard, one tablespoonful of
melted butter, and one tablespoonful of vinegar or cold water. Take the yolk of
the egg and put it into a small bowl and crumble it down, put into it the butter
and mix it smooth with a spoon, then add the salt, pepper, mustard, and the
cheese, mixing each well. Then put in the tablespoonful of vinegar, which will
make it the proper thickness. If vinegar is not relished, then use cold water
instead. Spread this between two biscuits or pieces of oat-cake, and you could
not require a better sandwich. Some people will prefer the sandwiches less
highly seasoned. In that case, season to taste.
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