6 hard-boiled eggs, finely chopped
1/4 cup mayonnaise
2 tablespoons minced onions
2 tablespoons minced celery
1/4 cup pickle relish

Combine in a medium bowl and refrigerate until cold.

Yes, more eggs.

½ tsp prepared mustard
½ tsp sugar, optional
Few grains cayenne or white pepper
Few grains salt
1 egg yolk
1 tbsp vinegar
1 tbsp strained lemon juice
1 cup olive oil

Place the mustard, sugar if used, pepper, and salt in a bowl. Add the egg yolk, mix thoroughly, then pour in the vinegar slowly while stirring constantly. Add the oil one teaspoon at a time, beating thoroughly and constantly. When the mayonnaise thickens, add the lemon juice and remaining oil rapidly. The whole process should take only about 10 minutes.

Radio engineer's special.

1 tablespoon butter
1 teaspoon corn starch
½ cup thin cream
½ pound soft mild cheese, cut into small pieces
¼ teaspoon salt
¼ teaspoon mustard
Few grains cayenne
Toast

Melt butter, add corn starch and stir until well mixed, then add cream gradually while stirring constantly, and cook two minutes. Add cheese and stir until cheese is melted. Season and serve on bread toasted on only one side. Rarebit should be poured on the untoasted side. Much of the success of a rarebit depends on the quality of the cheese. A rearebit should be smooth and of a cream consistency, never stringy. If stringy, add one egg slightly beaten.

Take 1 to 1 1/2 lbs piece of corned beef, chop or grind lightly in a food processor. Do not overchop. Add 1 to 2 tsp. fresh horseradish, according to taste. Add enough mayonnaise to moisten.

Serve on rye or whole wheat bread, toasted if you wish. Makes 2-4 sandwiches

A tea room specialty—perfect for Hilary's booth.

Boston brown bread or whole wheat bread, thinly sliced
Butter, softened
1 8-ounce package of cream cheese
2 tablespoons heavy cream
2 tablespoons orange marmalade
2 tablespoons finely chopped walnuts or pecans

If using whole wheat bread, remove the crusts. Butter the slices of bread generously. Mash the cream cheese until soft. Work in the cream, then the marmalade and nuts. If the mixture is still stiff, add more cream. Spread one slice of buttered bread with the cream cheese mixture. Top with another slice of buttered bread. Press gently, then cut into fingers or trinagles. Makes 4 to 6 servings.

Official sponsor of FBI-grilled subjects.

1 lb finely ground pork shoulder
½ finely diced onion
¼cup finely diced celery
1 clove garlic, minced
Salt to taste

Brown the meat in its own fat in a heavy saucepan, drain. Add other ingredients, mixing well. Spread on sandwiches.

Chicken liver spread: Mix ½ cup chopped cooked chicken livers, 2 chopped hard-cooked eggs, 1 teaspoon of minced onion, salt to taste, and enough cream to moisten the mixture.

Chicken salad spread: Mix 1 cup finely chopped chicken (cooked), 2 tablespoons finely chopped celery, ½ cup nut meats, and enough highly-seasoned mayonnaise to make a paste that will spread easily. For canapes, garnish with minced eggs.

Liverwurst spread: Remove the skin from ¼ pound liverwurst and mash the meat with a fork. Add 1 tablespoon of mayonnaise, 1½ tablespoons of lemon juice, salt to taste, and enough cream to moisten.

Anchovy-cheese spread: Mix 1 part of chopped anchovy with 2 parts cream cheese.

Tuna fish spread: Mix ½ cup of shredded tuna, 1 tablespoon of lemon juice, 1 teaspoon of grated onion, and enough mayonnaise to hold the mixture together. If using for canapes, garnish with small slices of lemon or with grated cheese.

Whether on air raid or fire warden duty or doing war work, these sandwich fillings for the men—and later women—were the "nutritious" answer.