Pare, chill, and cut ripe tomatoes thin, season with salt and pepper and a little lemon juice. Place between thin slices of lightly buttered white bread with a crisp lettuce leaf between.
On thin slices of lightly buttered white bread place a crisp lettuce leaf that has been dipped in mayonnaise dressing; on this, place thin slices of tomato, add a dash of salt, and spread lightly with mayonnaise dressing; cover with another lightly buttered slice of bread.
Mix in a bowl some tomato catsup, season with pepper and salt and a pinch of sugar, add a little finely chopped onion, mix and place between thin slices of buttered white bread, with a crisp lettuce leaf between.
Slice a tomato thin and sprinkle with salt. Mix one-half cup of horse-radish with two tablespoonfuls of mayonnaise dressing. Spread thin slices of lightly buttered white bread with the horse-radish mixture, and put the sliced tomato between.
Chop three medium sized tomatoes, add one small green pepper chopped fine, and a half-cup of chopped walnuts; add a dash of mayonnaise dressing and place on a lettuce leaf between thin slices of white bread cut in squares.
On thin slices of toasted bread that have been lightly buttered, place a thick slice of tomato, over top of tomato spread salad dressing, then just a touch of caviare, cover with another slice of toast, and garnish with a slice of lemon.
Two medium sized tomatoes, three green sweet peppers, and one small onion, chop fine, mix together, salt, and drain in sieve for five minutes. Mix with a little salad dressing and place on a lettuce leaf, between thin slices of white or whole wheat bread lightly buttered.
Chop cold boiled beets fine, season with salt and pepper and a dash of vinegar. On thin slices of lightly buttered white bread, spread cream cheese. On top of this sprinkle the chopped beets. Cover with another slice of bread.
Slice bread thin. Spread one piece with beets that have been chopped very fine and moistened with mayonnaise dressing. The other spread with cream cheese. Press slices firmly together.
Dip fresh leaves of watercress in mayonnaise dressing. Place between thin slices of white bread lightly buttered.
Chop cress and moisten with French dressing. Press the yolks of three hard-boiled eggs through a colander and add to the mixture. Place between thin slices of lightly buttered white bread.
Cut watercress into small pieces, removing the stalks, and mix with finely chopped hard-boiled eggs, seasoned with salt and pepper. Place between thin, buttered slices of bread, sprinkling the cress and egg very lightly with lemon juice. Press together, and cut in squares, removing the crusts.
Boiled mushrooms chopped fine, cold boiled tongue chopped fine, season with pepper and salt, add a little mayonnaise dressing, mix, and spread between thin slices of buttered white bread. Garnish with an olive.
Chop five olives, a dozen capers, and one gherkin fine and mix with two tablespoonfuls of mayonnaise dressing. Spread the lower slices of buttered white bread with fresh cream cheese, season with salt and pepper, then put another slice on top of that and spread with the olive mixture. On top place a third slice, press together, cut round, and garnish with a sprig of parsley.
Between thinly cut slices of lightly buttered white bread, place a layer of sweet piccalilli; cut in diamond shape. Garnish with a sprig of parsley.
Between thinly cut slices of lightly buttered white bread, place seedless green peppers that have been chopped fine and mixed with a little mayonnaise dressing. On top of that place slices of hard-boiled egg. Garnish with a sprig of parsley and a small pickle.
Spread thin slices of lightly buttered white bread with mayonnaise dressing; place nasturtium blossoms overlapping one another half way; roll up the sandwich and fasten with a toothpick.
Chop ripe olives fine, mix with a little mayonnaise, and place between thin slices of lightly buttered white bread.
Cut thin squares of brown bread and lightly butter, adding a dash of pepper and salt. Stone eight olives, chop them with two stalks of celery, one tiny cucumber pickle, a teaspoonful of catsup, a dash of salt and pepper, and a very little mustard. Mix well and spread on the brown bread, covering with another square.
Chop olives fine, add a little finely chopped green and red (sweet) peppers, a dash of mayonnaise dressing; mix and place between thin slices of lightly buttered white bread.
Chop olives and cold boiled chicken livers fine; mix with mayonnaise and spread on thin slices of whole wheat bread. Put the slices together.
Thin slices of white bread lightly buttered, cut in hexagon shape. Between each two slices place a layer of Neufchatel cheese mixed to a paste with a little thick cream and mayonnaise dressing, and cover thickly with chopped olives.
Stone the olives and chop fine, adding one-third quantity of capers, mix with a little mayonnaise dressing, and spread between thin slices of lightly buttered white bread.
Chop equal amount of capers and olives fine, season with celery salt and paprika, add a little olive oil or melted butter, mix until smooth. Spread on slices of lightly buttered white bread.
Chop olives and English walnuts fine, add a dash of mayonnaise dressing, and spread on lightly buttered brown bread.
Peel cucumbers and cut into the thinnest possible slices and sprinkle with salt and pepper and a few drops of lemon juice. Place between thin slices of lightly buttered bread.
Sprinkle thin slices of lightly buttered white bread with cayenne. Place thinly sliced cucumbers that have been mixed with a little French dressing between the slices.
Soak thin slices of cucumber for one hour in good white vinegar, season with salt and pepper. Place between thin slices of buttered brown bread. Cut in strips.
Chop cucumbers fine, add a pinch of salt and pepper and a dash of French dressing. Mix and place between thin slices of lightly buttered white bread, with a crisp lettuce leaf between.
On thin slices of lightly buttered white bread, place thin slices of cucumber, over which sprinkle chopped chives; cover with another slice of bread and cut in squares.
Slice cucumbers thin, let stand in salt water ten minutes, drain, and place slices on thinly buttered white bread. Sprinkle with grated American cheese, put slices together, and garnish with a radish.
Chop three medium sized cucumbers and one red pepper, add a little mayonnaise dressing, and place between thin slices of lightly buttered white bread.
Chop fine one large cucumber and a small white onion. Add a dash of pepper and salt and moisten with a little mayonnaise dressing. Place between thin slices of lightly buttered Boston brown bread.
Lightly butter slices of white bread; cover half of them with thin slices of the white meat of roasted chicken; put over this a thin layer of dill pickles; cover with another slice of buttered bread, trim off the crusts, cut in triangles, and serve on a lettuce leaf.
Chop cold boiled spinach and the yolks of hard-boiled eggs fine, add a dash of salt and vinegar. Spread between thin slices of buttered white bread. Garnish with a pickle.
Slice a mild sweet onion and lay in salted ice water for a half-hour. Mix with a good mayonnaise dressing, and place slices of onion between well buttered slices of Boston brown bread cut thin.
Cream two tablespoonfuls of butter with one tablespoonful of prepared mustard. Spread a thin layer between thinly cut slices of rye bread. Garnish with a pickle.
White, brown, and graham bread are used for this sandwich. Cut the slices thin and spread with green butter. The butter is made by putting cold boiled spinach through a sieve, season with finely chopped parsley and capers, and mix smooth with creamed butter. Put slices together.
Cream two tablespoonfuls of butter, add three tablespoonfuls of prepared horse-radish, spread between exceedingly thin slices of white bread. Garnish with parsley; serve as soon as made.
Chop fine a few stalks of celery, mix with a little mayonnaise dressing, spread on thin slices of lightly buttered bread, cover with another slice.
Butter bread on the loaf, first having creamed the butter. Cut away the crusts and starting at one corner of the slice, roll it over two crisp short celery sticks. Tie with baby ribbon.
Mix one cup of chopped celery, one-fourth cup of chopped English walnuts, and one-fourth cup chopped olives. Moisten with mayonnaise and place between thin slices of lightly buttered brown bread.
Chop celery and English walnuts fine, add a dash of salt and allspice, moisten with a little mayonnaise dressing. Spread between thin slices of lightly buttered white bread.
Between thin, oblong slices of lightly buttered white bread, place a crisp lettuce leaf that has been dipped in mayonnaise dressing, and sprinkled with Parmesan cheese.
Cut crisp lettuce leaves into ribbons with scissors, add a dash of mayonnaise dressing, and season with salt. Place between thin slices of lightly buttered white or brown bread.
Between thin slices of lightly buttered brown bread place a lettuce leaf that has been dipped in mayonnaise dressing.
Cut the crisp lettuce leaves into ribbons with the scissors, salt and pepper and moisten with a little mayonnaise dressing. Place on thin slices of lightly buttered white bread; on each lay a thin slice of tomato and cover with another slice of buttered bread. Press together and serve as soon as made.
Between thin slices of lightly buttered white bread place sprigs of watercress and thin slices of a radish that has been dipped in French dressing. Can be served with the fish course.
Cook string beans until tender; when cold, cut in small pieces, add a chopped onion, and a few chopped English walnut meats. Mix with a little French dressing and spread between lightly buttered slices of white bread, with a crisp lettuce leaf between.
Chop three apples and three stalks of celery fine. Mix with a little mayonnaise dressing and place on thin slices of lightly buttered white bread. Put the two slices together.
Remove the seeds from thin skinned white grapes; add one apple and one stalk of celery; chop fine. Moisten with French dressing, toss up, and spread on thinly cut slices of buttered white bread. Place the two slices together.
Chop fine two medium sized red apples and two stalks of celery; mix with a little boiled dressing and place between thin slices of buttered white bread.
Chop two apples, two stalks of celery, and one sweet pepper fine, add a little mayonnaise dressing, mix, and place between thin slices of lightly buttered white bread. Garnish with a sprig of watercress.
Chop one small onion, eight olives, one green pepper (seeds removed), and one chow chow pickle fine. Add one cupful of grated Parmesan cheese; moisten with enough mustard dressing from the chow chow to form a paste. Spread on thin slices of lightly buttered white bread. Cover with another slice and cut in triangles.
Chop a handful of mint, a handful of parsley, and a tiny onion very fine, add a dash of paprika, mix with a little mayonnaise dressing. Place between thin slices of lightly buttered white bread. Garnish with a sprig of parsley.
Take two tablespoonfuls each of chopped onion, parsley, capers, and sour cucumber pickles. Mix with two tablespoonfuls of mayonnaise dressing. Place mixture between thin slices of graham or white bread lightly buttered.
Remove the pulp from grape fruit, making one cup; add one-fourth cup of finely chopped walnuts, moisten with a little mayonnaise dressing, and place between thin slices of lightly buttered white bread cut in strips.
Remove stones from two cups of cherries, add one-half cup of English walnuts and two stalks of celery that have been chopped fine; add enough mayonnaise to moisten; place between thin slices of lightly buttered white bread. Garnish with a cherry.
Shred one medium sized pineapple, add one cupful of skinned and seeded white grapes, one-half cup of finely chopped English walnuts; moisten with cream mayonnaise. Place between thin slices of lightly buttered white bread with a crisp lettuce leaf between. Garnish with a red cherry.
Boil salsify until tender, work smooth with a little sweet cream, season with salt, cayenne, and a dash of anchovy sauce; place between thin slices of lightly buttered white bread.