Page:The Up-to-Date Sandwich Book.djvu/23

 of olive oil, the juice of one-half lemon, a pinch of mustard, a dash of pepper and salt, two sprigs of finely chopped watercress. When smoothly blended spread the mixture between thin slices of lightly buttered white or graham bread.

SARDINE SANDWICH NO. 3

Remove scales and bones from two boxes of sardines. Four hard-boiled eggs, chopped fine, the juice of one lemon, a dash of salt, red and black pepper, a tablespoonful of melted butter, a sprig of parsley, chopped fine. Stir to a paste and spread on lightly buttered white bread with a lettuce leaf between.

SARDINE SANDWICH NO. 4

Remove skin and bones from the sardines and pound to a paste; season with salt and cayenne pepper and a dash of lemon juice. Spread on thin slices of lightly buttered white or rye bread; cover with another slice of bread and garnish with a pickle.