| Show SANDWICH VARIETY HIS Is the sandwich season so we twill THIS will stock up on a few new ways of preparing them pate de fole gras sandwich cook two small goose livers in goose fat until soft mash them to a paste with three hard cooked eggs season with salt pepper and grated onion I 1 spread on small thin slices of toast or serve as a canape deviled egg sandwich take 12 hard bard cooked egg yolks three tablespoonfuls of olive oil two tablespoonfuls of lemon juice one half ten tea spoonful of prepared mustard salt paprika and three drops of tabasco sauce mix all together and blend well spread on buttered rye or white bread the whites may be finely chopped and sprinkled over the sand it if desired fried egg sandwich cook a little finely minced onion in butter then turn to in an egg and cook until set season with salt and pepper and place on buttered bread cover with another slice chicken and onion sandwich take small bits of chicken finely chopped and mix with one third the quantity of finely minced onion season with salt and pepper and spread on buttered bread curried egg sandwich fry sliced onions in butter add flour and milk to make a thick cream sauce add half a teaspoonful of curry powder and three hard cooked eggs or more spread on buttered bread when cool egg with mushroom saute a few mushrooms in butter add chopped bard cooked egg in proportions to suit the taste bind with a little sweet cream season to taste and spread on white buttered bread 0 5 by western union |
