Cream three tablespoonfuls of butter, add three tablespoonfuls of grated American cheese, one tablespoonful of anchovy essence, a dash of salt and paprika, one-fourth teaspoonful of mustard, and one-fourth cupful of finely chopped olives. Place mixture between thin slices of lightly buttered rye bread.
Cream two tablespoonfuls of butter, add one-fourth cupful of grated American cheese and one teaspoonful of vinegar, and season with salt, paprika, mustard, and anchovy essence. Place mixture between thin slices of white bread. Garnish with a pickle.
Salted cracker slightly toasted, spread with American cheese; serve hot.
Melt a quarter of a pound of American cheese in a sauce pan, add the yolk of one egg beaten with two tablespoonfuls of cream, a dash of salt and red pepper, and half a teaspoonful of Worcestershire sauce. Take from the fire and when cold, spread on thin slices of white or rye bread. Press the two together and cut in strips. Garnish with a pickle.
Grate a quarter of pound of American cheese fine; melt it in a sauce pan over the fire, add the yolks of two eggs well beaten, two tablespoonfuls of cream, a dash of salt and red pepper, and a teaspoonful of Worcestershire. Stir the mixture into the melted cheese; when blended, remove from the fire, and when cool, spread it on thin slices of lightly buttered white bread. Put the two slices together and garnish with an olive.
Steam the brown bread before spreading with butter, and cut in the usual way. Between the slices, place grated American cheese and finely chopped English walnuts well salted. Garnish with an olive.
Cut thin small rounds of brown bread and lightly butter; sprinkle with grated cheese; put two slices together and cut in two.
Cut slices of white bread round with biscuit cutter; spread with paste made with half a cupful of fresh American cheese, mashed smooth with a little cream. Season with salt and paprika. Put slices together and fry a light brown in the blazer, in which a tablespoonful of butter has been melted. Serve hot.
Mince a little candied orange very fine, add a dash of ginger, and mix with Neufchatel cheese which has been moistened with a little cream. Place between thin slices of lightly buttered white bread. Garnish with an olive.
Mix with one roll of Neufchatel cheese, half a cupful of chopped almonds or butternuts; spread on thin slices of lightly buttered graham or Boston brown bread. Garnish with a small pickle.
Chop half a dozen olives and a half-cupful of pecan meats fine; mix with a cake of Neufchatel cheese, moisten with a little cream, and place between thin slices of lightly buttered white bread.
Lightly buttered slices of white and graham bread. Spread each with Neufchatel cheese and sprinkle with a few English walnut meats. Put a white and a brown slice together.
Chop olives fine and moisten with mayonnaise dressing; spread on buttered slices of bread. Spread other slices with Neufchatel cheese and put slices together in pairs.
Spread thin slices of lightly buttered rye bread with limburger cheese, then with thin slices of bologna sausage; cover with another slice of rye bread. Garnish with a pickle.
Mix grated cheese with thick cream to make a paste; place between thinly cut slices of lightly buttered white bread. Garnish with an olive.
Thin slices of pumpernickel, rye, and white bread are used for this sandwich. Rub half a pound of smearcase until smooth, add three tablespoonfuls of thick cream and two of melted butter; season with pepper and salt. Spread some of this cheese mixture on a buttered slice of pumpernickel bread, followed by a slice of rye covered with the cheese, covered with a slice of buttered white bread. Garnish with slice of pickle.
Finely grated Parmesan cheese, a dash of salt and pepper, one tablespoonful of tomato catsup, mix and place between squares of unsweetened cracker. Put crackers on a thin plate, set in hot oven for three minutes or until the cheese melts and the cracker becomes crisp. Serve hot.
Peel radishes and chop very fine; place on ice until needed; then mix with a very little whipped cream; spread the mixture between thin oblongs of brown bread, dust a little grated Parmesan cheese over the top before the second slice is put on.
Whip a gill of cream, add to it sufficient grated cheese, American or Parmesan, to make a stiff paste; spread lightly buttered white bread with this and sprinkle thickly with very finely minced celery. Cover with another slice of buttered bread.
Spread crisp seafoam crackers with butter, a sprinkling of grated Parmesan cheese, and very finely chopped celery or olives. Place two together and serve.
Slice brown bread very thin, butter, lay thinly sliced cheese on top, and spread over cheese a thick layer of any kind of jam, and cover with another slice of bread.
Melt a cupful of cheese, American or Parmesan; while soft, add enough mayonnaise to make it spread easily; lay this on thin slices of lightly buttered whole wheat bread and slice stuffed olives over cheese. Cover with another slice of lightly buttered bread; garnish top with stuffed olive.
Rub to a paste one tablespoonful of butter and two tablespoonfuls of soft club house cheese, a tablespoonful of grated Parmesan, a dash of salt and pepper, a teaspoonful of tarragon vinegar, and a teaspoonful of anchovy paste. Spread the above mixture on thin slices of toasted bread. Put slices together and cut triangular.
Cut slices of brown bread, do not remove crusts; rub half a pint of cottage cheese to a smooth paste, then press it through fine sieve. Add two tablespoonfuls of melted butter, slowly beating the while, add half a teaspoonful of salt, and two tablespoonfuls of thick cream; spread each slice of the bread with mixture; cover with another thin slice of white bread and on top of that another thin layer of cheese; place a slice of brown bread on top and trim into shape. Garnish with an olive.
On thin slices of lightly buttered graham bread spread cottage cheese that has been mixed with a little chopped chives. Cover with another slice of bread.
Cut rye and white bread in very thin slices and spread sparingly with butter; cut cold tongue and gruyere cheese in thin slices; on white bread arrange the tongue, rye bread over tongue and cheese over rye bread; repeat, put under a weight and let stand for two hours; then cut crosswise in thin slices. Garnish with olive.
Spread thin slices of lightly buttered graham bread with mustard, then a thin layer of cottage cheese, and then a layer of chopped olives that have been mixed with a little mayonnaise dressing. Cover with another slice of bread and press together.
On thin slices of lightly buttered graham bread, spread a thin layer of mustard; on top of that spread a layer of cottage cheese, then a layer of olives that have been chopped fine, and mixed with a little mayonnaise dressing. Cover with another slice of bread and press together. Cut in strips and serve on a lettuce leaf.
Between thin slices of lightly buttered rye bread, spread highly seasoned cottage cheese; on this sprinkle finely chopped olives. Cut in diamond shape. Garnish with a sprig of parsley.
Cream one brick of Waukesha cheese with a little sweet cream, add a pinch of salt, a few chopped pecan nut meats, and a few chopped olives. Place between thin slices of lightly buttered rye bread.
One-half jar of Imperial cheese, one-half bottle (small size) of stuffed olives sliced fine, four tablespoonfuls of cream. Mix well and spread on thin slices of lightly buttered white bread with a crisp lettuce leaf between the slices.
Cut rye bread very thin. Spread lightly with butter. Between the pieces place thin slices of Swiss cheese. Spread with mustard. Garnish with a dill pickle sliced thin.
Butter thin slices of pumpernickel bread. Between slices put a thin layer of Swiss cheese and leaves of watercress. Cut in long narrow strips. Garnish with an olive.
Spread on thin slices of lightly buttered white bread, green cheese grated fine. Put slices together and garnish with a sour pickle.
Chop English walnuts fine; mix with grated Swiss cheese. Add a little thick cream to moisten, season with salt and cayenne. Place between thin slices of lightly buttered brown bread. Garnish with an olive.
Work cream cheese until smooth, add one-half quantity of chopped olives, season with salt, and moisten with mayonnaise. Place between thin slices of lightly buttered rye bread.
Chop olives fine, mix with cream cheese, add a little sweet cream to moisten, season with salt and paprika. Place between thin slices of lightly buttered white or brown bread.
On thin slices of Swiss cheese, spread fresh butter and put the two slices together.
Mix one cream cheese with an equal amount of chopped pimolas; season with salt and cayenne, and moisten with a little mayonnaise dressing. Place between thin slices of lightly buttered white or brown bread.
Chop the pineapple fine and drain. Spread lightly buttered white bread thinly with cream cheese; sprinkle with pineapple and press together, then cut the sandwiches in thin, slender strips.
One cup of walnut meats, chopped fine; add enough cream cheese to make a paste; add salt and a bit of red pepper. Place between lightly buttered white bread cut in fancy shapes.
Chop English walnuts fine, mix with cream cheese and a little chopped celery; add a dash of mayonnaise dressing. Place the mixture between thin slices of lightly buttered white bread. Garnish with a sprig of watercress.
On thin slices of lightly buttered white bread, lay a crisp lettuce leaf; on that spread cream cheese, on top of the cheese sprinkle chopped pickled beets. Cover with another slice of buttered bread.
On thin slices of lightly buttered brown bread spread cream cheese; over same sprinkle chopped cucumbers that have been mixed with a little French dressing. Cover with another slice of lightly buttered brown bread.
Spread an equal number of slices of lightly buttered white bread with guava jelly and cream cheese. Put slices together and trim the edges.
Spread lightly buttered white bread with cream cheese; on this lay thin slices of green pepper that have been dipped in mayonnaise dressing. Cover with another slice of bread, cut oblong, and garnish with a sprig of parsley and an olive.
Spread thin slices of Boston brown bread lightly buttered, with cream cheese, mixed with a little chopped parsley. Put two slices together and garnish with an olive.
Slice white bread very thin, when you have pared off the crust. Butter smoothly and lightly. Spread one slice with cream cheese and lay upon the other a crisp lettuce leaf that has been dipped in mayonnaise dressing. Put slices together. Garnish with an olive.
Spread thin slices of lightly buttered white bread with cream cheese; sprinkle currants over the cheese; then a teaspoonful of maple syrup. Cover with another slice of bread.
Mix a cream cheese with cream and paprika to make a mixture that is soft and yet will hold its shape. Just before serving, toast the wafers and press a star of cheese upon each. (Use a star tube.) Finish with a slice of pimola.
Spread zepherettes with cream cheese and cover with chopped olives mixed with a little mayonnaise. Place a zepherette over each and press together.
Mix one cake of cream cheese with a little maple syrup, then add sliced maraschino cherries. Place between thin slices of lightly buttered bread. Garnish with a spray of smilax and a cherry.
A dainty cheese sandwich to serve at afternoon parties is made by placing the halves of an English walnut on either side of a square of cream cheese. Serve on a crisp lettuce leaf.
Be sure the macaroons are fresh. Lay a slice of fresh cream cheese between two macaroons, pressing them firmly together. Keep in a cool place until wanted.
Work a small cream cheese until smooth, using a wooden spoon, and season with salt. Chop red and green peppers separately and wring in cheese-cloth to remove some of the moisture. Mix one-half of the cheese with some of the red pepper, the other half the green pepper. Spread four thin slices of white bread sparingly with butter, on the lower slice spread the green pepper mixture, cover with another slice of bread, on top of that spread a layer of the red pepper mixture, cover with the third slice and spread that with the green pepper mixture. Cover with the fourth slice of bread. Fold in cheese-cloth and press under a weight, then cut in thin slices downward.
Take an equal number of slices of white and graham bread, spread with butter and cream cheese; on these put finely chopped olives that have been mixed with a little mayonnaise dressing. Press slices together in pairs with a crisp lettuce leaf between each pair, and cut diagonally. Garnish with parsley.
One teacupful grated American or Parmesan cheese, one tablespoonful of melted butter, one teaspoonful of made mustard, a little salt and pepper. Mix well, spread on thin slices of lightly buttered rye bread. Put two slices together and cut in triangles.
Take a cake of Roquefort cheese and divide in thirds; moisten one third with brandy, another third with olive oil, and the other third with Worcestershire sauce. Mix all together and place between split water biscuits toasted. Good for a stag lunch.