EGG SANDWICHES À LA MAYONNAISE.
Rub smoothly the yolks of six hard-boiled eggs, mixing with them sufficient mayonnaise to form a thick, firm paste. Add salt and pepper if required to season well. Spread the bread very thinly with mayonnaise, then cover with nice white lettuce leaves and place between the lettuce leaves the sandwich mixture. Cut and trim them according to directions, being very particular to press them well together. These must not be made long before serving.
EGG AND CHEESE SANDWICHES.
Rub one even tablespoonful of grated Edam or American cheese, according to taste, into the yolks of six hard-boiled eggs, forming a paste, adding a little sweet cream if necessary to make smooth. Season with salt and a dash of red pepper, and make according to directions, using buttered bread slices.
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