Serve as a savory for luncheon or dinner. / Tongue Mustard Sandwiches a la Mathilda

Step 1. Cut thin slices from a well-cooked tongue on a bias from the

Step 2. head part; cut as many slices as needed for the sandwiches, then cut

Step 3. twelve slices of bread, two for each sandwich. Take a half cup of

Step 4. ground tongue and mix it with two tablespoons of butter and a

Step 5. teaspoon of mustard; season with pepper and salt and stir it until

Step 6. nice and smooth, then spread it on six of the slices of bread, put

Step 7. one of the other slices of bread on top of each and butter the sand¬

Step 8. wich on the top. Place on top of that the thin slices of tongue and trim the sandwiches all around then cut them in triangles. Glaze

Step 9. them with some artificial aspic and decorate them in checkers on the top with stirred butter. Arrange them on green lettuce leaves in the

Step 10. form of a ring on a platter and garnish with the heart of the lettuce

Step 11. in the center. These sandwiches can be served for afternoon teas.

Step 12. Chicken Sandwiches with Lettuce a la Ericsson Hammond

Step 13. Sandwiches de Poulet au Laitue a la Ericsson Hammond

Step 14. One cup of well-cooked ground chicken, twelve slices of bread,

Step 15. three tablespoons of finely chopped lettuce, four spoons of mayon¬

Step 16. naise dressing, cayenne pepper and salt.

Step 17. Copyright, 1921, by Mrs. Ericsson Hammond