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.  When tender, rub the mixture through a wise sieve while the butter is warm and the mixture moist.  Add a teaspoonful of finely chopped blanched parsley, spread this mixture while still warm on a thin slice of bread, and cover it over with another thin slice of bread, and press the two slices of bread together.  When the mixture gets quite cold, the butter will set and the sandwiches get quite firm.  The bread need not be buttered, as the mixture contains butter enough.  Pile these sandwiches up on a silver dish, surround the dish with plenty of fresh parsley, and place a few fresh mushrooms whole, stalk and all, round them, as if they are growing out of the parsley.

CHEESE SANDWICHES.—­Oil a little butter, add some pepper and salt, and a spoonful of made mustard and a pinch of cayenne pepper.  When this mixture is nearly cold, use it for buttering some thin slices of bread, and, before it is quite cold, sprinkle them with some grated Parmesan cheese.  Put the two slices of bread together and press them, and, when cold,. cut them into squares or triangles.  Place plenty of fresh green parsley round the dish, and, if you are using hard-boiled eggs for other purposes, take the end of the white of egg, which has a little cup in it not much bigger than the top of the finger, and put a little heap of Parmesan cheese in each cup.  Place a few of these round the base of the dish, on the parsley, in order to show what the sandwiches are composed of.