This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
When sliced meat is used, a sandwich is easier to eat and generally more palatable if the meat is cut as thin as a knife-blade with several tiny slices instead of one thick one in each sandwich. Fancy butters are excellent with sliced meat.
All kinds of potted and minced meats are used between slices of bread with or without mayonnaise. Salted meat and fish fillings are improved by lemon-juice, chopped pickles or capers. Pastes of fresh fish and meat require high seasoning.
All forms of meat may be used with lettuce or cress, between two slices of buttered bread, with or without salad dressing. The slices should be pressed together and the crust trimmed, if desired. Lettuce may be used in large, crisp leaves, or in "ribbons," to make the sandwich easier to eat. Where mayonnaise dressing is used, the sandwiches should be made at the last moment, and served promptly. Tomatoes and cucumbers with lettuce and mayonnaise make delicious salad sandwiches.
The tea sandwich is seldom made of meat, though such things as minced chicken, lobster, or crab meat, and sardines beaten to a paste, are sometimes used for it. The bread is cut very thin and the fillings may be a bit of lettuce spread with mayonnaise dressing, chopped olives, nasturtiums, watercress and similar morsels. An attractive sandwich is made from diminutive Vienna rolls split not quite through and spread with vegetable filling. Another tea sandwich is made by spreading jelly or preserves between two salt crackers. If the crackers are spread with a thin film of butter and crisped quickly in a hot oven, this form of sandwich is really worth eating. Almond sandwiches of all varieties are delicious for the tea-table.
Preserves of all kinds, drained from their sirup, marmalade, jam, jelly, crystallized and candied fruits are used for sweet sandwiches with graham or salt wafers, as well as with bread or sponge cake. The crystallized fruits may be sliced thin and dipped in cream, chopped fine, moistened in orange-juice, and spread between bread or lady-fingers.
Tiny tea biscuits make an excellent foundation for sweet sandwiches. They are split and buttered while hot and filled with honey and almonds, cream cheese and jam, or chopped nuts and marmalade. They are best served warm.
Pignolias or pine nuts, butternuts, walnuts, hickory nuts, almonds and pecans may all be put through a meat-chopper, mixed, a very little salt added, and spread over thin, buttered slices of brown or white bread. Or, to the ground nuts may be added a little salt and paprika and either salad oil or creamed butter to make a smooth paste.
Butternuts, walnuts, hickory nuts, almonds, or pecans may be used in equal parts, ground fine, with cream cheese moistened with sweet thick cream and seasoned with salt. Grated American cheese may be used instead of cream cheese and melted butter instead of cream.