Page:The Up-to-Date Sandwich Book.djvu/176



Run three good sized boiled potatoes through the potato ricer, season with salt and pepper, add the yolks of four hard-boiled eggs that have been rubbed to a paste, and one tablespoonful of melted butter. Mix thoroughly and place between thin slices of lightly buttered brown bread. Garnish with a pickle.

Into a pint of well seasoned mashed potatoes, stir two eggs without beating ; spread two tablespoonfuls of this potato out smoothly, and lay on it a slice of neatly trimmed boiled ham. Cover this with the potato, pinch the edges together. Fry in butter until a delicate brown.

Creole rice may be shaped to a circle, in which make a cavity; leave this to stand in a cool place until firm; when so, cut in half, horizontally. Spread peach