Part 4

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.

_ROQUEFORT SANDWICH_

Mix grated cheese with thick cream to make a paste; place between thinly cut slices of lightly buttered white bread. Garnish with an olive.

_GERMAN CLUB SANDWICH_

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.

_PARMESAN SANDWICH_

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.

_PARMESAN AND RADISH SANDWICH_

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.

_PARMESAN AND CELERY SANDWICH_

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.

_SEAFOAM SANDWICH_

Spread crisp seafoam crackers with butter, a sprinkling of grated Parmesan cheese, and very finely chopped celery or olives. Place two together and serve.

_FRENCH CHEESE SANDWICH_

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.

_MOROCCO SANDWICH_

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.

_CLUB HOUSE SANDWICH_

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.

_COTTAGE SANDWICH_

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.

_COTTAGE SANDWICH NO. 2_

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.

_GRUYERE SANDWICH_

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.

_COTTAGE AND OLIVE SANDWICH_

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.

_BOHEMIAN SANDWICH_

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.

_DUTCH SANDWICH_

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.

_WAUKESHA CHEESE SANDWICH_

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.

_IMPERIAL CHEESE SANDWICH_

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.

_SWISS CHEESE SANDWICH_

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.

_SWISS CHEESE SANDWICH NO. 2_

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.

_GREEN CHEESE SANDWICH_

Spread on thin slices of lightly buttered white bread, green cheese grated fine. Put slices together and garnish with a sour pickle.

_SWISS AND NUT SANDWICH_

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.

_CREAM CHEESE AND OLIVE SANDWICH_

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.

_CREAM CHEESE AND OLIVE SANDWICH NO. 2_

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.

_DAIRY SANDWICH_

On thin slices of Swiss cheese, spread fresh butter and put the two slices together.

_CREAM CHEESE AND PIMOLAS SANDWICH_

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.

_CREAM CHEESE AND PINEAPPLE SANDWICH_

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.

_CREAM CHEESE AND WALNUT SANDWICH_

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.

_CREAM CHEESE AND NUT SANDWICH_

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.

_CREAM CHEESE AND BEET SANDWICH_

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.

_CREAM CHEESE AND CUCUMBER SANDWICH_

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.

_CREAM CHEESE AND GUAVA JELLY SANDWICH_

Spread an equal number of slices of lightly buttered white bread with guava jelly and cream cheese. Put slices together and trim the edges.

_CREAM CHEESE AND GREEN PEPPER SANDWICH_

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.

_CREAM CHEESE AND PARSLEY SANDWICH_

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.

_CREAM CHEESE AND LETTUCE SANDWICH_

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.

_CHEESE AND BAR-LE-DUC CURRANT SANDWICH_

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.

_TOASTED WAFERS WITH CREAM CHEESE_

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.

_RUSSIAN SANDWICH_

Spread zepherettes with cream cheese and cover with chopped olives mixed with a little mayonnaise. Place a zepherette over each and press together.

_ORIENTAL SANDWICH_

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.

_DAINTY CHEESE SANDWICH_

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.

_MACAROON SANDWICH_

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.

_FAIRMONT SANDWICHES_

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.

_ITALIAN SANDWICH_

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.

_BUFFET SANDWICH_

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.

_BUMMERS CUSTARD SANDWICH_

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.

NUT

_ENGLISH WALNUT SANDWICH_

Chop English walnuts fine, and over them pour the following dressing; five yolks of eggs well beaten, juice of two lemons, a good half-cup of water, one teaspoonful of sugar, and a pinch of salt. Let it cook until the eggs thicken. When cool, place between thin slices of lightly buttered white bread.

_ENGLISH WALNUT SANDWICH NO. 2_

Chop fine a cupful of English walnut meats; moisten with a little thick cream and place between a slice of brown bread and one of white lightly buttered. Cut in rounds with a biscuit cutter.

_ENGLISH WALNUT SANDWICH NO. 3_

Chop English walnuts fine; moisten with a little mayonnaise dressing, and place between thin slices of lightly buttered brown bread.

_ENGLISH WALNUT AND FIG SANDWICH_

Chop figs fine, adding enough water to make a smooth paste, and cook slowly until of a consistency to spread. Flavor with a little orange juice or grated candied orange peel. Chop one-half cup of English walnuts fine, add to the fig paste filling. Place between thin slices of white or brown bread lightly buttered, cut in fanciful shapes.

_ENGLISH WALNUT AND GINGER SANDWICH_

Three thin slices of lightly buttered white bread; between the first and second place a layer of chopped, preserved ginger, mixed with a little thick cream; and between the second and third slices, place a layer of chopped English walnuts; then tie up each sandwich neatly with blue baby ribbon.

_ENGLISH WALNUT AND RAISIN SANDWICH_

Chop equal quantities of English walnuts and raisins fine, mix with a little cream, and place between thin slices of lightly buttered white bread. Garnish top with a raisin.

_ENGLISH WALNUT AND DATE SANDWICH_

Chop English walnut meats fine, mix with an equal amount of chopped dates; moisten with a little whipped cream and place mixture between buttered crackers or thin slices of white bread.

_SALTED ENGLISH WALNUT SANDWICH_

Spread thin slices of Boston brown bread with butter; then chop English walnuts fine, sprinkle with salt, and put a layer of the nuts between two slices of bread.

_BLACK WALNUT SANDWICH_

Between thin slices of lightly buttered brown bread spread black walnut meats chopped rather fine. Nice to serve with hot chocolate.

_CHESTNUT SANDWICH_

Shell and blanch the chestnuts, then boil fifteen minutes; drain and cool, and when cool chop fine. Add an equal quantity of finely chopped celery, moisten with a little French dressing, mix, and put between thin slices of lightly buttered white bread, with a crisp lettuce leaf between.

_PECAN SANDWICH_

One cup of chopped pecans, one cup of chopped dates, mixed with a tablespoonful of whipped cream to moisten. Place between thin slices of white or whole wheat bread.

_PECAN SANDWICH NO. 2_

Chop pecan nuts very fine, moisten with a little mayonnaise dressing and place between thin slices of lightly buttered white bread.

_PECAN SANDWICH NO. 3_

Mix one cup of finely chopped pecan nuts with a little chutney. Place between thin slices of buttered white bread.

_PECAN AND ENGLISH WALNUT SANDWICH_

Chop fine one-half cup each of pecan and walnut meats, add one-half cup of olives stoned and chopped fine, moisten with a little mayonnaise dressing and place between thin slices of lightly buttered graham bread.

_HICKORY NUT SANDWICH_

Mix together chopped hickory nuts and pot cheese, add a dash of paprika, and place between thin slices of either white or brown bread lightly buttered. Garnish with an olive.

_HICKORY NUT AND CHEESE SANDWICH_

Beat to a cream one tablespoonful of butter, then add three heaping tablespoonfuls of cream cheese. Mix thoroughly, adding a little sweet cream if necessary to make creamy. Chop a quarter-pound of hickory nuts fine, and blend with the cheese paste; season with salt, pepper, and a little lemon juice. Spread on thin slices of brown bread. Put two slices together and garnish with an olive.

_PEANUT SANDWICH_

Chop roasted and salted peanuts, mix with a little mayonnaise dressing, place between thin slices of lightly buttered entire wheat bread.

_PEANUT SANDWICH NO. 2_

Chop a cup of freshly roasted shelled peanuts very fine, mix with three tablespoonfuls of mayonnaise dressing, add salt to taste, and sprinkle upon lightly buttered slices of white bread. Put slices together and cut in tiny squares.

_PEANUT SANDWICH NO. 3_

Chop peanuts fine or put through a coffee mill, salt to taste, and add a little sherry or port wine to make a thick paste. Spread on thin slices of lightly buttered white bread. Put two slices together and garnish with a candied cherry.

_PEANUT SANDWICH NO. 4_

Cut white bread in rounds with the biscuit cutter, cover with whipped cream slightly sweetened. Sprinkle chopped peanuts over the cream. Cover with another round of bread and serve as soon as made.

_PEANUT AND BANANA SANDWICH_

Between thin slices of lightly buttered white bread place a crisp lettuce leaf that has been dipped in mayonnaise dressing; on this place slices of banana and sprinkle with ground peanuts.

_PEANUT MAYONNAISE SANDWICH_

Heat a tablespoonful of butter in a pan and add the juice of a lemon. Season with salt and pepper. To this gradually add a well beaten egg, thinned with sour cream, adding it slowly, stirring the while to prevent it from curdling. When it begins to thicken, remove and stir in enough ground peanuts to make a good spreading butter. In preparing sandwiches of this, cut bread thin, spread with the mayonnaise; and lay between the slices a crisp lettuce leaf. Cut the sandwiches in fancy shapes. Dainty for noon-day luncheon.

_ALMOND SANDWICH_

Cut white bread in rounds and lightly butter, put on a layer of finely chopped almonds, add a sprinkling of salt and a dash of lemon juice; cover with another round of bread and press a blanched nut in the centre. Serve on a lettuce leaf.

_ALMOND SANDWICH NO. 2_

Whip one-half gill of sweet cream to a stiff froth; add one-half pound of almonds, blanched and pounded to a paste, with a little rose or orange flower water; add two tablespoonfuls of sugar and spread over thin slices of white bread; roll into tiny cylinders or cut in narrow strips.

_ALMOND SANDWICH NO. 3_

On thin slices of buttered Boston brown bread sprinkle finely chopped almonds, cover with another slice of bread, and cut in squares.

_ALMOND AND CELERY SANDWICH_

Chop almonds fine and mix with twice the bulk of finely chopped celery; moisten with a little mayonnaise dressing and put between thin slices of lightly buttered white bread.

_ALMOND AND LEMON SANDWICH_

Grate the thin yellow rind of one lemon, being careful not to rub off any of the bitter white pith; blanch and pound one-half pound of almonds, adding slowly the juice of one lemon. When a smooth paste is formed, add the grated lemon rind. Rub the yolks of two hard-boiled eggs to a smooth paste, add the almond mixture, and spread over thin slices of lightly buttered white bread. Cover with another slice of bread and cut in triangles.

_TOASTED ALMOND SANDWICH_

Toast almonds to a light brown and grate; form into a paste with a little lemon juice, add a little salt, spread on thin slices of lightly buttered white bread and cover with another slice and cut in strips.

SWEET

_ORANGE SANDWICH_

Between thin slices of lightly buttered white bread place thin slices of orange that have been lightly dusted with powdered sugar.

_ORANGE MARMALADE SANDWICH_

Spread thinly buttered white bread with orange marmalade. Put two slices together and cut the sandwich in slender strips.

_ORANGE MARMALADE SANDWICH NO. 2_

On thin slices of lightly buttered white bread spread orange marmalade. Put four slices together, put under a weight and when well pressed, trim off the crusts and cut down in thin slices. Serve on lace paper doily.

_DAINTY RIBBON SANDWICH_

Cut the crust from a loaf of white and of brown bread. Cut three slices one-half inch thick from each loaf. Spread with butter and orange marmalade. Put six slices together and press firmly. Trim the edges evenly, then with a sharp knife cut into slices about three-quarters of an inch thick. Place the sandwich on a lace paper doily. Serve as soon as made.

_GEM SANDWICH_

Grate orange peel very fine, add a dash of ginger, spread thin slices of buttered white bread with Neufchatel cheese, sprinkle orange peel and ginger over the cheese. Put slices together. Garnish with an olive.

_LEMON SANDWICH_

Slice a lemon very thin and remove the rind, sprinkle with powdered sugar and place between thin slices of lightly buttered white bread cut round. Garnish top with a candied cherry.

_FRUIT SANDWICH_

Spread thin slices of white bread with chocolate cream butter, on this place a layer of fresh fruit such as bananas, strawberries, or raspberries; cover with another slice, and garnish top with a sugared berry.

_STRAWBERRY SANDWICH_

Between thin slices of lightly buttered white bread, place strawberries cut in halves, sprinkle with powdered sugar. Garnish top of sandwich with a whole sugared berry.

_GRAPE SANDWICH_

Remove skins and seeds from one pound of white grapes. Chop grapes, one large apple, and two stalks of celery fine. Mix with a little French dressing and place between thin slices of lightly buttered white bread. Cut sandwiches in strips.

_RED RASPBERRY SANDWICH_

Mix berries with thick cream and a little powdered sugar and place between thinly cut slices of buttered white bread. Garnish top with a berry.

_APPLE SANDWICH_

Between thin slices of buttered white bread place thin slices of tart apples, which have been steeped for an hour in a mixture of lemon juice and sugar.

_APPLE SANDWICH NO. 2_

On thin slices of lightly buttered white bread spread baked apple. Dust with powdered sugar. Cover with another slice of bread and cut in strips.

_APPLE BUTTER SANDWICH_

On thin slices of lightly buttered white bread, spread apple butter. Sprinkle chopped candied orange peel, cover with another slice of bread.

_PINEAPPLE SANDWICH_

One cup of pineapple cut fine, two tablespoonfuls of lemon juice, and one cupful of sugar. Cook until thick, and when cold spread upon lady fingers and press together. White bread may be used.

_CHERRY SANDWICH_

One cup of maraschino cherries cut in small pieces, mixed with one-half cup of English walnuts chopped fine. Moisten with whipped cream. Spread on thin slices of white buttered bread, put two slices together and cut in squares. Garnish with a maraschino cherry.

_CHERRY SANDWICH NO. 2_

Chop a quarter of a pound of candied cherries fine; add a few drops of sherry. Mix and spread on rounds of lightly buttered white bread. Cover with another slice and garnish with a candied cherry.

_CANDIED CHERRY SANDWICH_

Chop candied cherries very fine, add as many seeded raisins chopped fine, moisten with orange juice. Mix to a paste and spread on thin slices of white bread lightly buttered. Put two slices and garnish top with a cherry.

_CANDIED CHERRY SANDWICH NO. 2_

Chop candied cherries fine, moisten with orange juice, place between thin slices of lightly buttered white bread. Garnish top with a cherry.

_CREAM AND CANDIED FRUIT SANDWICH_

Cut candied cherries fine and moisten with a few drops of wine. Cut sponge cake in squares and cover with whipped cream that has been sweetened and flavored and chilled; on top of this sprinkle the candied cherries. Cover with another piece of the cake and serve at once.

_CAKE AND CANDIED CHERRY SANDWICH_

Cut sponge cake into slices a quarter of an inch thick; cut the slices into rounds. Chop candied cherries fine, moisten with a little orange juice. Spread the mixture on the rounds of cake; press two pieces together. Garnish with a candied cherry.

_TUTTI-FRUTTI SANDWICH_

Chop candied cherries, peaches, and apricots, add a little sherry wine and mix to a paste. Spread on thin slices of lightly buttered white bread, cover with another slice and cut in strips.

_BANANA SANDWICH_

Mash ripe bananas; add a dash of lemon juice; sweeten to taste. Place between thin slices of buttered white bread cut oblong.

_BANANA SANDWICH NO. 2_

On thin slices of lightly buttered white bread spread mayonnaise dressing then add thin slices of bananas; cover with another slice of bread. Serve on a lettuce leaf.

_BANANA AND CHERRY SANDWICH_

Mash three bananas fine, add one-half cup of chopped maraschino cherries, a tablespoonful of powdered sugar, moisten with a little thick cream, mix, and place between thin slices of lightly buttered white bread. Garnish with a cherry.

_BANANA TOAST SANDWICH_