This section is from the book "One Hundred Meatless Dishes", by Alice G. Schirmer. Also available from Amazon: One Hundred Meatless Dishes.
Trim crusts from slices of bread, and toast bread. On one slice put a crisp lettuce leaf, on top of that slices of tomato to fit the bread. On top of the tomato put small thin slices of nut roast, and Mayonnaise dressing over all. Press the other slice of toast on, and serve on hot dish.
Cut the top from rolls which have been baked in gem tins, and are still hot. Remove soft part of rolls, leaving only the shell. Brush inside with butter. Mix finely diced cold boiled potatoes, peas, and finely cut pickled beets. Moisten with Mayonnaise dressing, and fill rolls with the mixture. Replace tops and serve.
3 cups grated cheese
1/2 cup butter
1 cup flour
Mix together, add cold water to roll very thin. Cut in narrow strips 4 inches long and bake a light brown, in buttered shallow pan.
Drain and wipe a canned pimento dry, and mince it. Moisten it with Mayonnaise dressing, and put between slices of buttered bread.
Cream 1/4 cup of butter and mix with two pimentos which have been forced through a strainer. Add 1/4 tsp. salt. Spread mixture between thin slices of bread.
Mash a cream cheese and mix with Maraschino cherries which have been finely chopped. Spread between thin buttered slices of bread.
Cut strawberries in thin slices, and put them between slices of buttered bread.
Hard boil eggs, mash the yolks and finely chop the whites. Moisten yolks with finely chopped Chutney until rich consistency to spread. Spread on thin slices of buttered bread, sprinkle with chopped whites, cover with thin slices of bread, trim crusts and cut crosswise.
Mash a club cheese, (small sized jar), add four hard-boiled eggs which have been mashed with a fork. Add chopped stuffed olives, (small bottle), moisten with Mayonnaise dressing, and season with paprika. Spread between thin slices of buttered bread, from which crusts have been removed.
 
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