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.
Between two slices of medium thick bread, lay slices of cheese cut about one-eighth inch thick. Place in oven until cheese begins to melt. Then toast on both sides and serve hot. Or mash a soft cheddar cheese with cream. Spread this as a filling and toast the sandwich.
(For each sandwich)
3 slices toast
1/8 to 1/4 breast of chicken
For each sandwich remove the crust from three slices of toasted bread, buttered while hot. Spread the under slice with a thin layer of mayonnaise dressing. On this lay two small white lettuce leaves, allowing them to project beyond the edge of the toast. On the lettuce lay thin slices of breast of chicken spread with mayonnaise. Cover with a slice of toast, spread with mayonnaise and cover with slices of crisp bacon. A slice of tomato or onion may be placed over the bacon. Place the third slice of toast on this and garnish with pickles or olives. Serve while the toast and bacon are hot.
1 teaspoon onion-juice
1 cup milk
2 tablespoons mayonnaise dressing
Mix the tongue with the onion-juice and the mayonnaise and spread it on thin slices of unbuttered bread. Press the slices together and cut in two diagonally. Beat the egg, add the milk and dip the sandwiches in this mixture. Brown them in a small amount of butter, first on one side and then on the other. Garnish with parsley and serve at once on a hot platter.
Butter slices of toast. On each slice lay thin cuts of cooked sausage. Cover with a well-seasoned tomato sauce and sprinkle with grated cheese. Lay a strip of bacon on each sandwich and bake in a hot oven until the bacon is crisp.
1 cup cooked chicken cut in small pieces 1 tablespoon butter 1/2 cup stock 1 tablespoon flour
Thin slices of toasted bread
Make a sauce of the stock, cream, flour, and butter. Add the other ingredients, and heat thoroughly. Place on slices of toast. Brush with melted butter and garnish with thin rings cut from stuffed olives. Serve immediately on a hot platter.
For each sandwich allow two medium-thin slices of cold boiled ham. Lay the ham in French dressing for a few minutes. Drain and dip in a plain fritter batter. Fry in deep fat and drain on soft paper. Place one of the slices of ham on a hot plate, add lettuce and cover with another slice of the fried ham. Pour orange-raisin sauce over the sandwich and serve at once.
Make plain baking-powder biscuits. Bake until the crust is crisp on both top and bottom. Break - do not cut - the biscuits apart and butter the halves. On one side place a thick slice of tomato, then a layer of mayonnaise dressing and then one of minced bacon. Cover with the other half of the biscuit, press lightly together and serve at once.