Page:Lavine - Recipes Tried and True.djvu/105



Remove bones of one dozen anchovies, cream three hard-boiled eggs with two tablespoonfuls sweet butter; add a few grains of cayenne pepper, mix all together. Use on very thin slices of buttered white bread.

Cream two tablespoonfuls butter, add one-fourth cup grated American cheese, one teaspoonful vinegar, salt, paprika, mustard and anchovy essence. Spread between thin slices of bread.

Stone and chop olives fine and mix with cream cheese, adding sweet cream to moisten. Salt and pepper to taste.

Take equal quantities of egg yolks and sardines, the latter drained, skinned and boned. Season with salt, cayenne pepper and mustard. Rub until smooth and add lemon juice or olive oil to make a paste. Spread between slices of buttered bread or on fresh wafers, or use mayonnaise in place of lemon juice and other seasoning.

Chop chicken through chopper, mix with plenty mayonnaise, pepper and salt and spread on bread. Smoked tongue may be used the same way.