spread. Season with salt. Cut slices of bread thin, spread one piece
with butter, the opposite piece with peanut butter, place together, trim
if desired, and serve.

129. HARD-COOKED-EGG SANDWICHES.--An excellent sandwich filling can be
made by seasoning hard-cooked eggs and combining them with vinegar. To
make this filling, cook the desired number of eggs until they are hard.
Remove them from the shells and put them through a sieve. Season well
with salt and pepper and then add sufficient vinegar to make them of a
good consistency to spread. Cut bread thin, spread one piece with
butter, and the opposite piece with the egg mixture. Put them together,
trim the edges if desired, and serve.

130. MEAT SANDWICHES.--Cold cooked meat may be used in sandwiches in
the usual way by putting thin slices between buttered bread, or it may
be put through the grinder or chopped finely and then mixed with salad
dressing until thin enough to spread. With the meat may also be chopped
pickles, olives, a small amount of onion, green pepper, pimiento, or
anything desired for flavoring. Left-over roast meat that will not slice
very well and trimmings from ham may be utilized in this way.

When a filling of chopped meat is to be used, slice bread thin, spread
one slice with butter and the opposite slice with the meat filling. Put
together, trim if desired, and serve.

131. CHICKEN SANDWICHES.--Cold chicken sliced thinly, put between pieces
of crisp toast, and spread with salad dressing, makes a sandwich that is
most delicious and offers a pleasant change from the usual plain-bread
sandwich. Cut bread 1/4 inch thick and toast it a delicate brown on both
sides. Spread thinly with butter when it comes from the toaster. Between