MEAT
ROAST BEEF SANDWICH
Two cups of cold boiled beef chopped fine; add a tablespoonful of tomato catsup, a dash of pepper and celery salt, two tablespoonfuls of melted butter, and a teaspoonful of vinegar. Mix well and spread on lightly buttered white bread. Put the two slices together and garnish with an olive.
ROAST BEEF SANDWICH NO. 2
Between thin slices of buttered bread place thin slices of cold roast beef; spread this thinly with horse-radish.
HOT ROAST BEEF SANDWICH
Between thin slices of lightly buttered white bread place a thin slice of hot roast beef. Put two tablespoonfuls of brown gravy over top. Garnish with a pickle.
ROAST BEEF AND TOMATO SANDWICH
Lightly butter thin slices of Boston brown bread, cover with a thin layer of cold roast beef, lightly spread with mayonnaise dressing; put on top of this a slice of tomato, dust with pepper and salt, cover with another slice of bread. Serve on lettuce leaves.
ROAST BEEF AND JAM SANDWICH
Between thin slices of lightly buttered white bread, place thin slices of cold roast beef; on top of this spread plum jam.
ROAST BEEF SALAD SANDWICH
Chop fine one cup of cold roast beef, one-half head of lettuce, one boiled beet, one hard-boiled egg, one small onion, and one pickled cucumber. Mix with French dressing and place between thin slices of lightly buttered white bread.
RARE BEEF SANDWICH
To two parts of chopped lean rare beef, add one part of finely minced celery. Season with salt, pepper, and a little made mustard. Place on a lettuce leaf between thin slices of lightly buttered white bread.
CORNED BEEF SANDWICH
Chop cold corn beef very fine, season with mustard and a dash of catsup. Place mixture on a lettuce leaf, between lightly buttered white bread.
CHIPPED BEEF SANDWICH
Chop chipped beef very fine and mix with a little mayonnaise; spread on thin slices of lightly buttered white bread.
PICNIC SANDWICH
A pound of raw beef run through the meat chopper; a teacupful of bread crumbs, pepper and salt to taste; mix with a well beaten egg, and form into a roll. Take a flank of mutton, remove the bones and lay the above mixture on the mutton and do it up into a roll; bind it with a tape. Sew up the ends so mixture will not bulge out; dust with pepper and salt, then roast it; when it is cold, take off the tape, take out the sewing, and slice thin. Place between thin slices of lightly buttered white bread. Garnish with an olive.
CANNIBAL SANDWICH
Chop raw beef and onions very fine, season with salt and pepper, and spread on lightly buttered brown bread.
MEAT AND MUSHROOM SANDWICH
Mince boiled mushrooms and cold beef or tongue together, and spread between thin slices of lightly buttered white bread. Lightly spread the filling with French mustard. Garnish with a pickle.
FRIED COLD MEAT SANDWICH
Place between thin slices of white bread, cold roast beef or lamb, chopped fine; season with pepper and salt. Mix with a little of the left-over gravy; dip in egg and milk and fry brown in butter. Serve hot.
BROILED STEAK SANDWICH
Between slices of lightly buttered white bread, place a thin piece of hot broiled steak, season with salt and pepper. Garnish top with a thin slice of Bermuda onion.
HAM SANDWICH
Grind boiled ham fine; mix with a little chopped celery and mayonnaise. Place between slices of thinly cut buttered bread.
HAM SANDWICH NO. 2
Chop ham fine, mix with a little mayonnaise dressing, and place between thin slices of lightly buttered white bread. Garnish with parsley and a pickle.
HAM SANDWICH NO. 3
Slice cold boiled ham thin; spread with French mustard, place between thin slices of rye bread. Garnish with a pickle.
HAM SANDWICH NO. 4
One pound of cold boiled ham run through fine knife or meat chopper, one-half cup strained lemon juice, mix with a little mayonnaise dressing, spread on thin slices of lightly buttered white bread, with a crisp lettuce leaf between.
HOT HAM SANDWICH
Spread thin slices of white bread with chopped cold boiled ham, over same spread a little mustard, and cover with another slice. Beat an egg and add one-half cup of milk, and in this mixture dip the sandwiches. Garnish with parsley and a pickle.
HOT HAM SANDWICH NO. 2
Spread finely minced boiled ham on thin slices of lightly buttered bread. Put the sandwiches together and cut into triangles. Beat two eggs light, add a cup of milk and a pinch of salt. Dip the sandwiches in the egg and milk and fry brown on a hot buttered griddle. Garnish with a slice of broiled tomato and serve at once.
HAM FINGERS
Run lean ham through the meat chopper, season with salt and pepper, and moisten with a little salad dressing. Place the ham between slices of thinly cut and lightly buttered bread. Cut in shape of lady fingers and garnish with a sprig of watercress.
HAM AND EGG SANDWICH
Chop cold boiled ham and hard-boiled eggs fine, season with pepper and salt, and a dash of mayonnaise dressing. Place the mixture between thin slices of lightly buttered brown bread. Garnish with a small pickle.
HAM AND EGG CLUB SANDWICH
Chop cold boiled ham very fine and rub smooth in a mortar; pass the yolks of four hard-boiled eggs through a sieve and add a little mayonnaise dressing. Cut white bread very thin and lightly butter; on one slice spread the ham, then cover with another slice, and on that spread the egg mixture with a crisp lettuce leaf between, topped by a third slice of lightly buttered bread. Garnish with a pickle.
HAM AND NUT SANDWICH
Mince finely some cold boiled ham and add to it about half the quantity of finely chopped peanuts. For every cupful of ham add a tablespoonful of chopped pickles and a little chopped celery. Mix to a paste with salad dressing and spread on thin slices of lightly buttered white bread and serve on a lettuce leaf.
POTTED HAM SANDWICH
Between thin slices of lightly buttered white bread spread potted ham; remove crusts and shape them in triangular form. Garnish top with a radish.
POTTED HAM SANDWICH NO. 2
Toast saltine biscuit, lightly butter, and spread with potted ham. Put two together, serve as soon as made. Garnish with a pickle.
PARTY SANDWICH ROLLS
Fresh bread is used for these sandwiches. Cut the slices as thin as possible and remove the crusts. Lay crisp lettuce leaves that have been dipped in mayonnaise dressing on the slices; on top of that place thin shavings of cold boiled ham; roll the slices very closely and fasten with a toothpick or ribbon. Pile on a serving dish and garnish with pickles and radishes.
WESTPHALIAN HAM SANDWICH
Between thin slices of lightly buttered rye bread, place thin slices of Westphalian ham; add a dash of mustard, and garnish top with a pickle.
AUTOMOBILE SANDWICH
Run through the meat chopper two pounds of cold boiled ham, half a pound of walnut meats, and four dill pickles. Mix with a little French mustard, and place between slices of lightly buttered bread.
STAG SANDWICH
Run cold boiled ham and dill pickle through the meat chopper, add a little French mustard, and spread on thin slices of lightly buttered white bread. Cover with another slice.
BOSTON CLUB SANDWICH
Cut brown bread into rounds with a cake cutter and lightly butter. Chop one-half pound of cold boiled mutton fine; add a dash of salt and pepper, two tablespoonfuls of olive oil, or melted butter. On the lower round of buttered bread place a small crisp lettuce heart that has been dipped in mayonnaise dressing. On top of that place a slice of tomato, then another slice of buttered bread, then the mutton mixture. Place on top another round of buttered bread and press the two together.
VEAL SANDWICH
Grind through meat chopper the desired amount. To one cup of chopped meat add one tablespoonful of vinegar, one-half teaspoonful of mustard, one-half of a small onion chopped fine. Salt and pepper to taste. Mix to a paste with mayonnaise dressing, and place between thin slices of lightly buttered white bread. Garnish with a pickle.
CALF’S LIVER SANDWICH
Chop cooked calf’s liver fine, add crisp fried bacon chopped fine. Season with salt and pepper, add a dash of catsup; mix and place on lettuce leaves between thin slices of buttered white bread.
CALF’S LIVER AND BACON SANDWICH
Calf’s liver well cooked and chopped fine, slices of bacon fried crisp and chopped fine; season with salt and pepper and a dash of catsup. Mix and place on thin slices of lightly buttered graham or white bread, with a crisp lettuce leaf between.
TEXAS SANDWICH
Chop one-half pound of broiled calf’s liver fine. Season with salt and cayenne pepper, add one teaspoonful of melted butter and a few drops of onion juice; rub together to a smooth paste. Spread on thin slices of unbuttered white bread. Cover with another slice.
TONGUE SANDWICH
Between thin slices of lightly buttered white bread, lay a crisp lettuce leaf that has been dipped in mayonnaise dressing; on that lay a thin slice of tongue; on top of that a slice of ripe tomato spread with mayonnaise.
TONGUE SANDWICH NO. 2
Mince boiled tongue, add a teaspoonful of melted butter, a tablespoonful of tomato catsup, a dash of celery salt, and when mixed place between thinly buttered white or brown bread. Serve with a sweet pickle.
TONGUE AND EGG SANDWICH
Chop cold boiled tongue fine; season with salt and pepper and a tablespoonful of melted butter; mix and spread on rounds of toasted bread. Place leaves of watercress around edge on top of the toast and in the centre pile hard-boiled egg that has been chopped fine and mixed with a little mayonnaise dressing.
DEVILED TONGUE SANDWICH
Run a quarter of a pound of cold boiled tongue through the meat chopper; add to it three hard-boiled eggs chopped fine, a dash of red pepper and paprika, a teaspoonful of Worcestershire sauce, and two tablespoonfuls of melted butter. Mix and place between thin slices of lightly buttered bread with sprigs of watercress between.
TONGUE AND TOMATO SANDWICH
Lightly butter three thin slices of white bread. On lower slice place a lettuce leaf that has been dipped in mayonnaise dressing; on leaf place a slice of cold boiled tongue, then a slice of bread; on this lay a slice of tomato that has been dipped in mayonnaise dressing, topped by a third slice of bread. Garnish with an olive.
EXCURSION SANDWICH
Chop cold boiled tongue fine. To each cupful, add two tablespoonfuls of melted butter, a dash of red pepper, and one-half teaspoonful of onion juice. Mix and spread on very thin slices of white bread, cover with another slice, and serve with a pickle.
LAMB SANDWICH
To three cups of cold cooked lamb, chopped fine, add three tablespoonfuls of Parmesan cheese, one teaspoonful of mustard, a dash of salt and pepper, and a little mayonnaise dressing; mix until smooth. Place this on lettuce leaf between slices of lightly buttered white bread.
LAMB SANDWICH NO. 2
Chop cold cooked lamb and a green pepper fine. Season with salt and add a dash of mayonnaise dressing. Spread on thin slices of graham bread lightly buttered. Put the two slices together.
MUTTON SANDWICH
Chop cold boiled mutton fine, add a dash of tabasco sauce, a teaspoonful of olive oil or melted butter, a tablespoonful of vinegar, and a pinch of salt. Spread on lightly buttered white bread. Serve with a pickle.
MUTTON SANDWICH NO. 2
Chop cold cooked mutton very fine; to each pint add one teaspoonful of salt, one tablespoonful of capers, one teaspoonful of chopped mint, a dash of pepper, and one tablespoonful of lemon juice. Spread this thickly over whole wheat bread. Cover with another slice and serve on lettuce leaves.
MUTTON AND PEA SANDWICH
Butter slices of white bread lightly and lay on them thin slices of cold boiled mutton. Mix together half a pint of cooked peas that have been seasoned with salt, pepper, a little butter, and a teaspoonful of capers. Place a layer of peas over the mutton, then a crisp lettuce leaf, then cover with another slice of buttered bread, and cut into triangles.
SUMMER SANDWICH
Cut white bread into rounds with a cake cutter and lightly butter. Chop one-half pound of cold boiled mutton fine; add two tablespoonfuls of melted butter, and a dash of salt and pepper. Peel four tomatoes, cut these into rather thick slices and remove the seeds from the centre. Place a lettuce leaf that has been lightly dipped in mayonnaise dressing on a slice of toast, and put a slice of tomato on top of that. Fill the space from which you have taken the seeds with the mutton mixture. Put on top another slice of toasted and lightly buttered bread, and press the two slices firmly together.
POTTED MEAT SANDWICH
Chop one pound of tender cooked veal fine and add one-fourth cup of fat pork cooked and chopped fine. Season with salt and pepper, a little anchovy essence, and a little mace. Moisten with a little butter and work until smooth. Press the mixture solidly into small can or jar, pour melted butter to the depth of one-half inch over same, and set in a cool place. When ready for use, slice and place between thin slices of white bread. Garnish with a pickle.
FARMER SANDWICH
Between thin slices of white bread, place thin slices of cold roast pork; on top of this spread apple sauce.
PORK SANDWICH
Chop cold boiled pork and a celery stalk fine; season with salt, add a dash of Worcestershire, slightly diluted with water; mix and place between thin slices of buttered white bread.
MINCE-MEAT SANDWICH
Moisten thick round crackers with hot milk; spread with a thick layer of hot mince meat, made rather moist with the addition of a little fruit juice or syrup. Place another cracker on top, then whipped cream on top of that. To be eaten with a fork.
SOUTHERN (BACON) SANDWICH
On thin slices of buttered whole wheat bread, place a lettuce leaf; add thin slices of crisp fried bacon; spread with a little mustard, and put slices together. Garnish with a radish.
TIP-TOP SANDWICH
Chop fine six slices of uncooked bacon, add two green peppers (seeds removed) chopped fine, three onions the size of an egg chopped fine, season with pepper and salt. Fry the above mixture until the bacon is done, then scramble in two eggs. Place between thin slices of lightly buttered white bread. Garnish with a radish.
CHICKEN SANDWICH
Two cups of finely minced cold cooked chicken, a heaping tablespoonful of Parmesan cheese, a tablespoonful of tomato catsup, a dash of French mustard, salt and pepper, add a little thick cream, work all to a smooth paste. Place between thin slices of buttered white bread. Garnish with a stick of celery.
CHICKEN SANDWICH NO. 2
To the white meat of a cold boiled chicken chopped fine, add a crisp celery stalk chopped fine, and mix with a little mayonnaise dressing. Place between thinly cut slices of buttered white bread, and garnish with an olive.
CHICKEN SANDWICH NO. 3
Chop cold cooked chicken fine; season with pepper and salt, add a dash of mayonnaise dressing, spread on thinly cut slices of buttered white bread, with a lettuce leaf between, and garnish with an olive.
CHICKEN SANDWICH NO. 4
One cup of cold boiled chicken chopped fine; season with salt and paprika, moisten with a little cream, paste between thin slices of lightly buttered whole wheat bread.
HOT CHICKEN SANDWICH
Between thin slices of lightly buttered toast, place slices of warm chicken breast; over same pour hot gravy, made of slightly thickened chicken stock, seasoned with salt and pepper, and a little chopped parsley. Cut triangular and garnish with a pickle, and a radish.
CHICKEN LIVER SANDWICH
Boil chicken liver until tender and rub through a sieve; mix with an equal amount of olives chopped fine, and mayonnaise dressing; place between thin slices of lightly buttered white bread.
PRESSED CHICKEN SANDWICH
Boil fowl until tender; remove bones and skin; chop fine; season with salt, pepper, and sage to taste. Mix teaspoonful of mustard with a tablespoonful of vinegar, heat and pour over chicken, with some of the broth, and press in earthen dish. When cold and ready for use, slice and place between thin, lightly buttered bread with a crisp lettuce leaf between.
JELLIED CHICKEN SANDWICH
Chop the white meat of cold boiled chicken fine, rub to a paste. Put a scant tablespoonful of gelatine in a half-cup of cold water, place it over the fire until it has dissolved; then add the chicken paste, a dash of salt and pepper, and a half-teaspoonful of grated horse-radish. Stir this mixture until it begins to thicken, then stir in one cup of cream that has been whipped to a stiff froth, place it in the ice box until very cold; when ready for use, cut thin and place between lightly buttered slices of crustless white bread. Garnish with parsley and an olive.
CREAM OF CHICKEN SANDWICH
Take one cupful of chopped chicken and pound it fine; dissolve a tablespoonful of gelatine in a half-cup of cold water; then add the chicken meat, a dash of salt, a teaspoonful of grated horse-radish; stir until it begins to thicken, then add a little at a time, one-half pint of cream that has been whipped to a stiff froth; set in the ice box until very cold. On thin slices of lightly buttered white bread, spread the mixture; cut in fancy shapes and garnish each with a radish.
CHICKEN AND EGG SANDWICH
One cupful of cold chicken chopped fine; the yolks of two hard-boiled eggs chopped fine; one teaspoonful of melted butter, one teaspoonful of lemon juice, one teaspoonful of rich stock, and salt and pepper to taste. Mix to a paste and spread on thin slices of lightly buttered white bread. Garnish with an olive.
CHICKEN SURPRISE SANDWICH
Chop cold boiled chicken and few capers fine; mix with a little mayonnaise dressing and spread between thin slices of toasted white bread. Garnish with an olive.
CHICKEN AND HAM SANDWICH
One cupful of chopped ham, one cupful of cold boiled chicken meat; season with salt and pepper and moisten with mayonnaise dressing. Spread this mixture on thin slices of lightly buttered white bread, cover with another slice, and cut in halves. Garnish with a pickle.
CHICKEN AND HAM (CLUB) SANDWICH
Toast and lightly butter three thin slices of white bread; place a lettuce leaf that has been dipped in mayonnaise dressing on the lower slice. On this, place slices of cold roast fowl, then put another slice of toast on top of that, with another leaf of lettuce, follow by thin slices of broiled ham, topped by a third slice of toasted bread. Garnish top with dill pickle, cut in thin slices lengthwise.
CHICKEN AND ENGLISH WALNUT SANDWICH
Spread thin slices of buttered white bread with English walnut or almond meats chopped fine. Spread the corresponding pieces with cold boiled chicken chopped fine; add a little mayonnaise dressing and press pieces together. Garnish with an olive.
CHICKEN AND ALMOND SANDWICH
One cup of cold boiled chicken chopped fine; one cup of almonds chopped fine; moisten with a little cream, season with salt and paprika, place between thin slices of entire wheat bread. Garnish with parsley, and an olive.
CHICKEN AND GREEN PEPPER SANDWICH
Run enough chicken through the meat chopper to make two cupfuls; cut out the stem ends and remove the seeds from three large sweet peppers; run them through the meat chopper; mix the chicken and pepper together; season with half a teaspoonful of salt, and two tablespoonfuls of sweet cream. Place between thin slices of lightly buttered white bread. Cut in triangles. Serve on lettuce leaf.
ASPIC JELLY SANDWICH
Soak one box (two ounces) of gelatine in one cup of chicken liquor until softened; add three cupfuls of chicken stock seasoned with a little parsley, celery, three cloves, a blade of mace, and dash of salt and pepper. Strain into a dish and add a little shredded breast of chicken; set in a cold place to harden; when cold, slice in fancy shapes and place on slightly buttered whole wheat bread. Garnish with a stick of celery.
RECEPTION SANDWICH
Equal quantities of breast of cold boiled chicken and tongue, put through food chopper; season with celery salt, cayenne, anchovy paste, and mayonnaise. Place mixture between slices of lightly buttered white bread with crisp lettuce leaf that has been dipped in tarragon vinegar.
QUEEN SANDWICH
Mince finely two parts of cooked chicken or game to one part of cooked tongue, and one part of minced cooked mushrooms. Season with salt and pepper and a little lemon juice; mix and place between thin slices of buttered white bread. Garnish with small pickle.
FRENCH ROLL SANDWICH
French rolls are used for this sandwich. Make a small round opening in top of each and take out some of the crumbs; save the small crusts from the top of the opening; chop fine five olives, a tablespoonful of capers, one green sweet pepper (seeds removed), one gherkin, the white meat of one chicken, and two ounces of tongue chopped fine. Moisten with mayonnaise dressing. Fill this mixture into the roll, put the small crust on top, and garnish with a pickle.
CREOLE SANDWICH
One cupful of cold boiled chicken chopped fine, two tablespoonfuls of green pepper that has been parboiled and chopped fine. Add a dash of salt, and a teaspoonful of chopped parsley; moisten with a little mayonnaise dressing and place between thin slices of lightly buttered white bread. Garnish with an olive.
WINDSOR SANDWICH
One cupful of cold boiled chicken chopped fine, a teaspoonful of finely chopped onion, a half teaspoonful of finely chopped chives. Salt and pepper to taste, moisten with a little mayonnaise dressing, mix well, and spread on thin slices of toasted bread. Cover with another slice of toasted bread, cut in halves, and garnish with a radish.
BISCUIT SANDWICH
Roll biscuit dough very thin, about like piecrust, and spread with butter, then roll another and put on top of this; cut out and bake in quick oven. When done, pull apart and spread with this mixture while warm. Take equal parts of chicken and ham, run through the meat chopper, season with celery salt and cayenne pepper; moisten with mayonnaise dressing.
SARATOGA SANDWICH
On a lightly buttered square slice of white bread, place a lettuce leaf that has been dipped in mayonnaise dressing; on that lay four large fried oysters with a little horse-radish on top of the oysters, and cover with a lightly buttered slice of rye bread, and butter upper side of this slice. On this lay a slice of breast of cooked chicken; dust with salt and pepper and lay on that crisp slices of fried bacon; cover this with a slice of white bread. Garnish top with radishes, cut fancy, serve with slice of lemon on the side.
SHERIDAN PARK CLUB SANDWICH
Toast and butter three thin slices of white bread; place a lettuce leaf on the lower slice, and on its top put slices of chicken breast. Then put another slice of toast on top of that with another leaf of lettuce, followed by thin slices of broiled breakfast bacon, topped by third slice of toasted bread. Garnish top with small pickles cut in slices lengthwise. Serve as soon as made.
COLONIAL (CLUB) SANDWICH
Toast and butter three slices of thinly cut bread; place slices of cold boiled chicken spread lightly with mayonnaise dressing on the lower slice, with a crisp lettuce leaf. Then put another slice of toast on top of that with a slice of ripe tomato spread lightly with mayonnaise dressing, topped by a third slice of toast spread with finely chopped celery that has been mixed with a little mayonnaise dressing. Lay on top of that sweet red peppers cut in ribbons; cut triangular.
CHICKEN AND PÂTÉ DE FOIE GRAS SANDWICH
Two tablespoonfuls pâté de foie gras and a cup of finely chopped cold boiled chicken; season with pepper and salt; spread on a crisp lettuce leaf that has been dipped in French dressing, and place between thin slices of white bread.
CHICKEN BISCUIT FINGER
Chop cold boiled chicken very fine; add a little chopped parsley; moisten with salad dressing; make rolls of the mixture about the size of a small pickle. Cover each roll with baking powder biscuit dough rolled thin, pressing the ends tightly. Brush with beaten egg and bake.
PRESSED MOCK CHICKEN
Boil a piece of fresh shoulder of pork until tender, adding pepper and salt to the water in which it is cooked. When done, run the meat through the meat chopper and return to the liquor in which it was boiled in the kettle. Add enough rolled oats to absorb or thicken the liquid, season to suit the taste, and simmer from twenty to thirty minutes; then pack into a bowl or crock; when cold, slice and place between thin slices of lightly buttered white bread. Garnish with pickles and radish roses.
COUNTRY CLUB SANDWICH
Use three slices of white bread thinly cut and lightly buttered; place a lettuce leaf that has been dipped in mayonnaise dressing on lower slice, and on top of that place slices of cold boiled chicken; then put another slice of bread and a lettuce leaf followed by thin slices of veal loaf, topped by another slice of bread with thinly sliced pickles on top.
CHICAGO CLUB SANDWICH
Toast lightly two slices of white bread and one of rye; lightly butter and on the slices of white bread, place slices of cold cooked chicken and a couple of slices of bacon well crisped; cover with the slice of rye bread and on that place a lettuce leaf that has been dipped in a little mayonnaise dressing; sprinkle with a little chopped green pepper, then cover with the other slice of white bread.
TURKEY SANDWICH
Between thin slices of lightly buttered white or brown bread, place thin slices of turkey breast; spread a little cranberry jelly over this and sprinkle with finely chopped celery.
HOT TURKEY SANDWICH
Between thin slices of lightly buttered toast, place slices of warm turkey breast; over same pour a hot gravy made of slightly thickened turkey stock. Garnish with a pickle.
TURKEY CLUB SANDWICH
Toast three thin slices of white bread and butter, on the lower slice lay cold white breast of turkey; cover with another slice of toast; on that lay a thin slice of hot broiled ham; cover with another slice of buttered toast and press together. Serve on a lettuce leaf. Garnish with small pickles.
GAME SANDWICH
On thin slices of lightly buttered bread, place slices of breast of roasted partridge; spread lightly with currant jelly and cover with another buttered slice of bread. Garnish with cress.
TRUFFLE SANDWICH
One tablespoonful of broiled truffle, one-half breast of chicken, and two tablespoonfuls of sweetbreads chopped fine. Add a dash of mayonnaise dressing, salt and pepper. Place between slices of buttered white bread, cut in oblong pieces. Garnish with pickle.
HEAD CHEESE SANDWICH
Between thin slices of lightly buttered white bread, place a lettuce leaf that has been dipped in mayonnaise dressing. On this place thin slices of head cheese, cut diagonally, and garnish with a pickle.
SWEETBREAD SANDWICH
Cook sweetbreads until tender. When cold, remove skin, chop fine, season with salt and pepper, add one cup of finely chopped celery, and a dash of mayonnaise dressing; spread on thin slices of lightly buttered white bread. Cover with another slice and garnish with an olive.
SAUSAGE SANDWICH
Boil link sausages until done; when cold cut into thin slices; place between thin slices of lightly buttered white bread. Garnish with a pickle.
GERMAN BOLOGNA SANDWICH
Remove the skin from a bologna sausage and rub to a paste. Spread thin slice of lightly buttered rye bread with a little French mustard, then a layer of bologna, cover with another slice, and garnish with a pickle.
FRANKFURT SAUSAGE SANDWICH
Cut cold boiled Frankfurt sausage into the thinnest slices and place on slice of buttered white or rye bread; run a cucumber pickle through a meat chopper and sprinkle on top of sausage. Place another buttered slice over this.
SALAMI (ITALIAN SAUSAGE) SANDWICH
Between slices of lightly buttered rye bread, place thin slices of salami. Garnish with an olive.
PÂTÉ DE FOIE GRAS is made from the liver of geese, ducks, or turkeys. Put one-half cup goose grease in a fryer on stove; when hot lay in the livers and baste with a spoon until tender; remove the livers from the pan and chop very fine. Add a small onion chopped and boiled brown, season with salt and pepper and mix in some of the grease in which livers were fried. The mixture must resemble paste. Pâté de foie gras can be purchased in small cans.
PÂTÉ DE FOIE GRAS SANDWICH
On thin slices of toasted bread shorn of crusts, spread pâté de foie gras; add a dash of salt and cayenne; cover with another slice of toast and serve with a sweet pickle.
PÂTÉ DE FOIE GRAS SANDWICH NO. 2
Three slices of white or brown bread lightly buttered; on the lower slice spread pâté de foie gras, then put another slice of bread on top of that. Cover with delicate shreds of tomato, tiny lettuce hearts with a dash of mayonnaise dressing, topped by a third slice of bread. Garnish with an olive.
PÂTÉ DE FOIE GRAS SANDWICH NO. 3
One-half cup of pâté de foie gras, remove the fat and mash to a smooth paste; season with a little salt and a dash of cayenne pepper and drop of onion juice; press the whole through a sieve. Spread on thin slices of buttered white bread and cover with another slice of buttered bread. Garnish top with slices of hard-boiled egg and an olive.
IMITATION PÂTÉ DE FOIE GRAS SANDWICH
Saute half a chopped onion in butter until brown; add one-half dozen chicken livers, cover with seasoned chicken stock, and let simmer until tender; mash the livers fine and press through a sieve, season with salt, paprika, mustard, and a dash of curry powder. Put this paste in a cup, pour melted butter over top; when cold, remove the butter and cut in thin slices; place between thin slices of white bread. Garnish with a pickle.