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.
Yeast bouillon, on the market as cubes or paste, makes an excellent spread for sandwiches, hors d'oeuvres and appetizers. It may be used alone or mixed with butter or other pastes. Its strong flavor makes it especially desirable with milder flavored fillings.
Yolks of 4 hard-cooked eggs 4 boned anchovies
1/2 cup butter Paprika
Rub the yolks of the eggs to a smooth paste with the anchovies and butter and add paprika to taste.
1/2 cup cooked ham 1/2 cup butter
Yolks of 2 hard-cooked eggs Pepper
Grind the ham and pound smooth with the butter and the yolks of the eggs and season with pepper.
1 cup cooked shrimps
1/8 teaspoon cayenne
1 cup butter
About 1/4 cup tarragon vinegar or lemon-juice
Pound the shrimps in a mortar with salt and cayenne. Add the butter and moisten the mixture with the tarragon vinegar or lemon-juice.
1/4 cup figs
1/4 cup raisins
2 tablespoons light corn-sirup
1/2 teaspoon salt
1/2 cup peanut butter
2 tablespoons lemon-juice
1/2 cup peanut butter 1/4 cup cream
1/2 cup orange marmalade
Mix peanut butter with cream or milk until it is smooth and light in color. Spread generously on thin slices of bread, and add a layer of orange marmalade. The marmalade may be mixed with the peanut butter, if preferred.
1/4 cup peanut butter
1/4 cup cream or hot water
Mix the peanut butter with the cream until it is smooth and light in color, then combine with the banana pulp and a little lemon-juice and use between thin, buttered slices of bread. Or place slices of banana over layer of peanut butter on bread
1/2 cup peanut butter 1/2 cup chopped pickle
1/4 cup cream or hot water
Cream peanut butter and water together and add chopped pickle. Use between thin, buttered slices of bread.
1 cup peanut butter 1/4. cup mayonnaise
1 small Bermuda or Spanish onion
Beat peanut butter, add mayonnaise and spread sandwiches. Slice onion in very thin slices and put a layer of these over mixture on bread.
1 1/4 cups almonds 1/2 teaspoon salt
3 tablespoons lemon-juice
Chop the almonds fine, mix with the salt and lemon-juice and use with thin slices of bread, buttered. Cut into small ovals, pressing a blanched almond in the center of each sandwich.
Use the same quantities as for No. 1. Toast the almonds a light brown and grate them. Form into a paste with the lemon-juice, add the salt and spread over the bread.
1/3 cup almonds 1/4 cup mayonnaise
2/3 cup shredded celery
Chop the almonds fine and mix them with the celery. Spread between thin, buttered slices of bread. Sandwiches filled with this mixture are an excellent accompaniment to salads or cold meats. When served with meats the celery and almonds maybe moistened with a few spoonfuls of mayonnaise.