This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Allow one hard-cooked egg to each sandwich. Cut rather soft bread in one-quarter inch slices, and butter lightly. Reserve the yolks from three eggs, and chop the balance with the whites. Mix and season with salad dressing and spread thickly upon the bread. Dip crisp lettuce leaves in French dressing, and place over the egg. Spread lightly with salad dressing and set the top slices of bread in place. Rice the egg yolk over the sandwiches, and serve at once.
Mix the fish and dressing together to form a paste. Use full-sized slices of bread, either white or entire wheat, and spread them lightly with creamed butter. Spread one-half the slices with the salad mixture, lay on the lettuce or cress, the leaves of which should be dipped in French dressing. Top with corresponding slices of bread and serve at once.
3 hard-cooked eggs 18 stuffed olives
Buttered white bread Mayonnaise
Chop the eggs fine, add the olives minced, and moisten to a paste with mayonnaise. Spread between slices of buttered bread.
1 cupful shrimps 1 tablespoonful lemon juice 1/4 cupful chopped, stuffed olives
Mayonnaise or boiled dressing to moisten.
Mince the shrimps very fine; add the olives, lemon juice and mayonnaise to moisten; put between slices of buttered bread, or spread on single slices and leave uncovered, sprinkling with the chopped olives.
6 sardines pounded to a paste
2 sour pickles
1 sprig parsley
1 teaspoonful made mustard
1 tablespoonful olive oil
Rye bread and butter
Spread thin slices of the bread with butter, then spread corresponding slices with a mixture of all the ingredients, and press together.
Stale white bread Mayonnaise
Thinly-sliced banana Shredded lettuce
Cut the bread in finger lengths and spread lightly with the butter. Mix the lettuce with the mayonnaise, and place on half of the slices of bread; place sliced bananas on the other half, and press together in pairs.
Slice the bread; spread with butter, and fill with cold Welsh rarebit, made with milk, and crisp lettuce leaves, marinated in French dressing. Rye or entire wheat bread is preferable to white in these sandwiches.
Lettuce sandwiches may be made in a variety of ways. The most satisfying is to shred the lettuce, then crisp it on ice. Slice the bread thin, and spread with butter that has been creamed. Then toss the lettuce in French dressing that is well seasoned, put between the slices, and serve at once, before the lettuce wilts.