Part 2

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.

_TOMATO SANDWICH NO. 2_

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.

_TOMATO AND ONION SANDWICH_

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.

_TOMATO AND HORSE-RADISH SANDWICH_

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.

_TOMATO AND NUT SANDWICH_

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.

_SPECIALTY SANDWICH_

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.

_EPICUREAN SANDWICH_

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.

_BEET SANDWICH_

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.

_BEET AND CHEESE SANDWICH_

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.

_WATERCRESS SANDWICH_

Dip fresh leaves of watercress in mayonnaise dressing. Place between thin slices of white bread lightly buttered.

_WATERCRESS AND EGG SANDWICH_

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.

_WATERCRESS AND EGG SANDWICH NO. 2_

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.

_MUSHROOM SANDWICH_

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.

_WESTERN SANDWICH_

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.

_PICCALILLI SANDWICH_

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.

_GREEN PEPPER AND EGG SANDWICH_

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.

_NASTURTIUM SANDWICH_

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.

_RIPE OLIVE SANDWICH_

Chop ripe olives fine, mix with a little mayonnaise, and place between thin slices of lightly buttered white bread.

_OLIVE SQUARES_

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.

_OLIVE AND PEPPER SANDWICH_

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.

_OLIVE AND CHICKEN LIVER SANDWICH_

Chop olives and cold boiled chicken livers fine; mix with mayonnaise and spread on thin slices of whole wheat bread. Put the slices together.

_OLIVE AND CHEESE SANDWICH_

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.

_OLIVE AND CAPER SANDWICH_

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.

_OLIVE AND CAPER SANDWICH NO. 2_

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.

_OLIVE AND NUT SANDWICH_

Chop olives and English walnuts fine, add a dash of mayonnaise dressing, and spread on lightly buttered brown bread.

_CUCUMBER SANDWICH_

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.

_CUCUMBER SANDWICH NO. 2_

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.

_CUCUMBER SANDWICH NO. 3_

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.

_CUCUMBER SANDWICH NO. 4_

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.

_CUCUMBER AND CHIVES SANDWICH_

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.

_CUCUMBER AND CHEESE SANDWICH_

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.

_CUCUMBER AND RED PEPPER SANDWICH_

Chop three medium sized cucumbers and one red pepper, add a little mayonnaise dressing, and place between thin slices of lightly buttered white bread.

_CUCUMBER AND ONION SANDWICH_

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.

_DILL SANDWICH_

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.

_SPINACH SANDWICH_

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.

_ONION SANDWICH_

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.

_MUSTARD SANDWICH_

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.

_MOSAIC SANDWICH_

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.

_HORSE-RADISH SANDWICH_

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.

_CELERY SANDWICH_

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.

_CELERY SANDWICH NO. 2_

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.

_CELERY AND ENGLISH WALNUT SANDWICH_

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.

_CELERY AND ENGLISH WALNUT SANDWICH NO. 2_

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.

_LETTUCE SANDWICH_

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.

_LETTUCE SANDWICH NO. 2_

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.

_BOSTON BROWN BREAD SANDWICH_

Between thin slices of lightly buttered brown bread place a lettuce leaf that has been dipped in mayonnaise dressing.

_BAR HARBOR SANDWICH_

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.

_RADISH SANDWICH_

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.

_STRING BEAN SANDWICH_

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.

_APPLE AND CELERY SANDWICH_

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.

_APPLE AND GRAPE SANDWICH_

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.

_APPLE SALAD SANDWICH_

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.

_WALDORF SANDWICH_

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.

_NOVELTY SANDWICH_

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.

_ST. PATRICK SANDWICH_

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.

_TARTAR SANDWICH_

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.

_GRAPE FRUIT SANDWICH_

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.

_CHERRY SALAD SANDWICH_

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.

_PINEAPPLE SALAD SANDWICH_

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.

_MOCK OYSTER SANDWICH_

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.

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_