_Travellers’ Sandwiches._—These are so often coarsely and carelessly made that the traveller on whom the sandwiches are bestowed flies in disgust to the dainties of the railway refreshment-room. Sandwiches should be packed in the paper known as “butter paper,” and if they have to be cut some time before they are wanted, they should be kept under a damp cloth, as they soon become dry if covered with a dish. A small leaf of young lettuce, or a little cress, improves most sandwiches.
_Ham Sandwiches._—Work a little mustard into the butter you mean to use, and butter both the slices of bread on one side. Lay a thin slice of ham between the pieces of buttered bread, and press the sandwiches under a light weight.
_Beef Sandwiches._—Prepare these in the same way, but add a little grated horseradish to the butter as well as the mustard.
_Chicken Sandwiches._—Use slices of chicken and ham, or chicken and tongue, or pound the two together. Spread a little _maître d’hôtel_ butter on the bread.
_Gladstone Sandwiches._—Use crisp toast instead of bread, butter the toast with _maître d’hôtel_ butter, and cover it with finely shred celery. Cold game is best for these sandwiches.
_Travellers’ Rolls._—Make dinner rolls the size and shape of an egg, scoop out part of the crumb, and fill the space with pounded cooked meat moistened with _maître d’hôtel_ butter, and well mixed with shred lettuce, mustard and cress, or sliced cucumber.
_Egg Sandwiches._—Put some fresh eggs into water which is already boiling fast, and let them boil for fifteen minutes. Peel off the shells, cut the eggs into slices lengthwise (not across, or the yolk and white will not be equally divided), and place them between slices of bread and butter. Mix both salt and pepper into the butter before you spread it. Or pound the eggs when they are cold and shelled, pounding the white and the yolk together in a mortar. Add a little butter, salt, pepper, and a dust of cayenne, and spread the mixture on thin slices of bread.
_Cheese and Celery Sandwiches._—Mix freshly grated cheese with an ounce of butter till it becomes a thick paste. Spread this on thin slices of bread, and cover it with celery shred as finely as possible.
_Beef Roll._—This is excellent for a journey if cut into sandwiches.