Part 3

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.

CHEESE

_AMERICAN CHEESE SANDWICH_

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.

_AMERICAN CHEESE SANDWICH NO. 2._

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.

_AMERICAN CHEESE SANDWICH NO. 3_

Salted cracker slightly toasted, spread with American cheese; serve hot.

_AMERICAN CHEESE SANDWICH NO. 4_

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.

_CHEESE RARE-BIT SANDWICH_

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.

_BROWN BREAD AND AMERICAN CHEESE SANDWICH_

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.

_BROWN BREAD AND AMERICAN CHEESE SANDWICH NO. 2_

Cut thin small rounds of brown bread and lightly butter; sprinkle with grated cheese; put two slices together and cut in two.

_FRIED CHEESE SANDWICH_

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.

_NEUFCHATEL SANDWICH_

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.

_NEUFCHATEL AND NUT SANDWICH_

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.

_NEUFCHATEL AND OLIVE SANDWICH_

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.

_HARLEQUIN SANDWICH_

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.

_BERLIN SANDWICH_

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.

_LIMBURGER CHEESE SANDWICH_