If you wish to have them look pretty, pile them up in the centre of a silver dish, and place a few ripe red tomatoes round the base on some bright green parsley.

Place the dish in an ice-chest for an hour before it is eaten.
MUSTARD AND CRESS SANDWICHES .-- Place well-washed and dried mustard and cress between two slices of bread-and-butter, and trim the edges.

It is best to pepper and salt the bread-and-butter first.

Pile up the sandwiches on a silver dish, and sprinkle some loose mustard and cress round the base.
EGG SANDWICHES .-- Cut some hard-boiled eggs into very thin slices; season them with pepper and salt, and place them between two slices of thin bread-and-butter; cut the sandwiches into triangles or squares, pile them up in a silver dish, place plenty of fresh green parsley round the base of the dish, and place some hard-boiled eggs, cut in halves, on the parsley, which will show what the sandwiches are composed of.
INDIAN SANDWICHES .-- These are exactly similar to the above, with the addition that the slices of hard-boiled eggs are seasoned with a little curry-powder.

If hard-boiled eggs in halves are placed round the base of the dish, each half-egg should be sprinkled with curry-powder in order to show what the sandwiches are.
MUSHROOM SANDWICHES .-- Take a pint of fresh button mushrooms, peel them, and throw them into lemon-juice and water, in order to preserve their colour; or else take the contents of a tin of mushrooms, chop them up and stew them in a frying-pan very gently with a little butter, pepper, salt, a pinch of thyme, and the juice of a whole lemon to every pint of mushrooms.