Chop 1 quart oysters very fine, season with salt, pepper, a little nutmeg, mix with 1/2 cup melted butter, the same of rich cream, whites of three eggs, and eight powdered crackers, heat over steam in double cooker until a smooth paste, set away until very cold, put between buttered slices of bread.

Four dozen hard-boiled eggs, 2 raw eggs, 1 teaspoon each of salt, pepper and mustard, 2 teaspoons of sugar, 1 tablespoon butter, 1 cup vinegar, cook in double cooker or over hot water, chop eggs fine and put between buttered slices of bread.

Stone, chop and pound to a pulp two dozen olives. Mix with
1/2 teaspoonful of celery salt, 1/4 teaspoonful of prepared mustard,
a teaspoonful of tomato catsup, a few drops of tabasco sauce, and
1/2 cup of mayonnaise dressing. Spread the paste between
oblongs of bread from which the crust has been removed.

Take nice white bread and prepare it as for any sandwich,
butter smoothly, then spread with a seasoned layer of cottage
cheese through which small bits of the spicy water cress are
plentifully scattered; place another buttered slice on top, cut them
in strips or any shape desired. Arrange on a nice plate on a folded
napkin and serve.

Season watercress with salt, pepper and a few drops of vinegar,
and chop coarsely. Mix with creamy cottage cheese and
spread on thinly sliced white bread.

Chop the whites of the hard-boiled eggs very fine. Mix the yolks smooth with well-seasoned mayonnaise dressing, add the whites, and spread on the bread.

Boil as many eggs as needed until dry and it will take about
half an hour to reach this stage. Chop the eggs after they are
cooled and season with salt and pepper. Shred the inner crisp
leaves of lettuce with the fingers and mix with the egg. Spread
thin buttered slices of bread with the egg mixture and cover with
any good salad dressing; lay on a second slice of buttered bread
and press together.

Slice rye bread thin, spread a slice with made mustard and
thin slices of hard boiled eggs, another slice with stoned olives
dipped in mayonnaise dressing, then press the two together.

Make a good soft gingerbread and bake it in sheets in shallow pans.
Cut in squares, split and spread with a thin layer of Neufchatel cheese.

Cut firm but ripe tomatoes into as thin slices as possible.
Cut bread into thin slices, spread lightly with mayonnaise instead
of butter, put slices together with tomatoes between and serve
within an hour of making.