Cut hard-cooked eggs free from shells into slices and pound with Crisco and cream to a paste.  Season with salt, pepper, and red pepper.  Cut rolls into thin slices, butter them, spread them with the mixture and make into small sandwiches.  Dip each sandwich into some prepared fritter batter, and fry to golden brown in hot Crisco.  Drain and serve hot.

Sufficient for twelve sandwiches.

Hudson Sandwiches

2 tablespoonfuls Crisco 1/2 lb. cooked meat 6 stoned olives 1 teaspoonful capers 2 hard-cooked eggs Salt and pepper to taste Crisp lettuce leaves 12 picked shrimps Parsley Brown bread

Put through food chopper cooked meat, olives, capers, and yolks of hard cooked eggs, then add Crisco and seasonings.  Spread mixture on slices of buttered brown bread, and stamp them out with a round cutter; sprinkle surfaces of sandwiches with chopped whites of eggs.  Dish up in circular fashion.  Put lettuce in center with shrimps and a few sprigs of parsley.  This sandwich quite repays the trouble of making.

Sufficient for twenty sandwiches.

Pimiento Cheese Sandwiches

2 tablespoonfuls Crisco 1 cupful diced cheese 1 teaspoonful cornstarch 6 tablespoonfuls milk 1 teaspoonful salt 1 can pimientoes Paprika to taste Graham bread

Put cheese into double boiler, add Crisco, cornstarch, milk, salt, and paprika to taste and stir and cook until smooth, then add pimientoes cut into small pieces.  Spread between buttered slices of graham bread.

Sufficient for twenty-five sandwiches.

Rice Sandwiches

1 tablespoonful Crisco 1/2 cupful rice 1 sprig parsley 1 blade mace 1 strip lemon peel 2 tablespoonfuls chopped cooked liver 2 tablespoonfuls chopped cooked ham Salt and pepper to taste Bread

Boil rice in plenty of boiling salted water, add parsley, mace, and lemon peel.  When quite tender strain off water, take out parsley, mace, and lemon, and stir into the rice, liver, Crisco, ham, and seasonings.  Cut an even number of slices of bread, spread mixture when cold on one-half, and cover with remaining slices of bread.  Trim and cut into diamond shapes.

Sufficient for twenty sandwiches.

Sardine Sandwiches

2 tablespoonfuls melted Crisco 1 dozen sardines 1 tablespoonful whipped cream 1 tomato Salt, pepper, and paprika to taste Lettuce leaves Slices of brown or white bread

Bone and skin the sardines, then rub through sieve, add cream, Crisco, pulp of tomato and seasonings and mix well.  Spread mixture between slices of brown or white bread and butter, stamp out in rounds, in center of each round force a row of whipped cream seasoned with salt and red pepper, place small stamped out leaves of lettuce round the cream.