in the meal in which they are served. Sandwiches of this kind are
excellent for a light luncheon or for supper.

134. HOT-MEAT SANDWICHES.--If both meat and gravy remain from a roast, a
very excellent luncheon dish may be made by slicing the meat thin,
placing it on slices of bread, and pouring the gravy, which has been
heated, over both the bread and meat. There may be a second layer of
bread on top of the meat if desired.

135. HOT FRIED-EGG SANDWICHES.--A very good way in which to serve eggs
is to saute them and then make sandwiches of them. Spread slices of
bread thinly with butter. Break the desired number of eggs into a frying
pan with melted butter or other fat, season with salt and pepper, and
fry on one side. Then turn and fry on the other side until the yolk
becomes quite hard. Place an egg on one slice of the buttered bread,
place a second slice over this, and serve while hot.

136. HAM-AND-EGG SANDWICHES.--The combination of ham and eggs is always
a good one, but it becomes especially palatable when used in a sandwich,
as here explained. Slice boiled ham into thin slices and saute in hot
fat for a few minutes. Then break into a bowl as many eggs as will be
required, beat slightly, and pour over the slices of ham in the frying
pan. When the mass has cooked well on one side, turn and cook on the
opposite side. There should not be sufficient egg to make this very
thick. Season well with salt and pepper and when the mixture is
thoroughly cooked, cut it into pieces of a size to fit the bread used
for the sandwiches. Cut the bread, butter it slightly, place a piece of
the ham-and-egg mixture between each two slices of bread, and serve hot.
If desired, toast may be used in place of bread and a more delicious
sandwich will be the result.