Season to taste with salt, pepper, lemon juice and, if desired, tomato catsup.
When cool use as any filling.
=Cheese-and-English-Walnut Sandwiches.= INGREDIENTS.
1/4 a pound of grated cheese.
1/4 a pound of butter.
1/4 a pound of English walnut meats, sliced.
Salt and paprica to taste.
_Method._--Work the butter to a cream, add the seasonings and the grated cheese gradually; then mix in the nuts, which should be _sliced_ very thin.

Spread the mixture upon bits of bread and press together in pairs.
Particularly good made of brownbread and served with a simple vegetable salad! =Egg-and-Spinach Sandwiches.= Use cold boiled spinach, which when hot was chopped very fine or pressed through a colander, and sifted yolks of well-cooked eggs.

Mix the spinach with sauce tartare and spread on one bit of bread, spread the other with butter and sifted yolk of egg; press together.

Garnish the serving-dish with parsley and cooked eggs cut in quarters lengthwise.
=Cress-and-Egg Sandwiches.= Pick the leaves from fresh cress, chop or break apart, season with French dressing, and proceed as above.
=Imitation Pate-de-Foie-Gras Sandwiches.= Chop half an onion and saute in a little butter; when delicately browned, add five or six chicken livers and saute them on both sides.
Cover with well-seasoned chicken stock and let simmer until tender.
Mash the livers fine with a wooden spoon and press them through a sieve; season with salt, paprica, mustard, or a dash of curry powder.

Press into a cup, pour melted butter over the top, and set away in a cool place.