2.= Mix the prepared peanuts with mayonnaise dressing.

Butter two pieces of bread; spread one with the peanut mixture, the other with shredded lettuce, and press the two together.
=Shad-Roe-and-Yellow-Butter Sandwiches.= INGREDIENTS.
1/4 a pound of butter.
Sifted yolks of 4 eggs.
1 set of shad roe, cooked, pounded in a mortar and sifted.
1/2 a teaspoonful of paprica.
4 drops of tobasco sauce.
2 teaspoonfuls of very fine-chopped capers.
_Method._--Cream the butter and add the other ingredients gradually.
Prepare as usual.
=Green-Butter Sandwiches.= INGREDIENTS.
1/4 a pound of butter.
1/8 a peck of spinach.
2 tablespoonfuls of very fine-chopped parsley.
6 anchovies.
2 teaspoonfuls of very fine-chopped capers.
_Method._--Boil the spinach, drain thoroughly, and press through a piece of muslin.

Beat the butter to a cream with a wooden spoon; beat into the butter enough of the spinach pulp to give the required tint of green.
Wipe the oil from the anchovies, remove the backbone, and pass through a hair sieve; then add to the colored butter, a little at a time; add also the parsley and capers; chill slightly and use as a filling for sandwiches.

These butters are used also to mask or decorate cooked fish for "cold service." [Illustration: Chicken Salad Sandwiches.
(See page 127)] [Illustration: Halibut Sandwiches with Aspic.
(See page 128)] =Chicken-Salad Sandwiches.= (_Chou-paste boxes._) (See cut facing page 126.) Bake _chou_ paste in long, slender shapes, like eclairs, but narrower and shorter; when cold split apart on the ends and one side and fill with chicken salad.

Put the top back in place, after inserting a celery plume at each end.