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.
1/2 teaspoon pepper 1/2 teaspoon mustard 1 tablespoon vinegar
Rub the egg-yolks and butter together until they make a smooth paste, then add the grated cheese, salt, pepper and mustard, mixing thoroughly. Stir in the vinegar and spread between buttered slices of bread, crackers or pieces of oat-cake.
1/2 cup cream cheese 1/4 cup chopped olives Lettuce leaves
Spread the cream cheese on thin slices of Boston brown bread. Spread an equal number of buttered slices with chopped olives and pimientos mixed with mayonnaise dressing. Press together in pairs with a crisp lettuce leaf between.
Hard-cooked eggs Pepper
Capers or pickles if desired
Slice the eggs and lay the slices between thin buttered slices of bread. Season to taste with salt, pepper and paprika and add a layer of chopped capers or pickles if desired. These are good for lunches for traveling or picnics.
1 cup chopped, hard-cooked egg
Chopped capers or pickles 1/4 cup mayonnaise
Mix the chopped egg with the mayonnaise and add salt, pepper and chopped pickles or capers to taste. Use between thin buttered slices of bread.
1/2 cup celery
1 tablespoon green pepper
1/4 cup mayonnaise 1/4 cup cooked ham
Mince the chicken, ham, celery and green peppers. Mix with the mayonnaise and spread on buttered bread.
Between buttered slices of white bread, use thin slices of white meat of roasted chicken and thin slices of dill pickle. Cut into triangles and serve on lettuce leaves.
1 cup cooked chicken livers
2 tablespoons chopped crisp bacon
1 tablespoon lemon-juice
2 tablespoons sliced truffles 4 drops tabasco sauce
2 stalks celery, minced
Mash the chicken livers, add the chopped bacon, salt, pepper, tabasco sauce, lemon-juice and sliced truffles. Use between slices of bread spread with creamed butter mixed with minced celery.
1 teaspoon Worcestershire sauce
To cold boiled tongue and chicken add the melted butter, the yolk of the egg, beaten, a little black pepper, and the Worcestershire sauce. Spread this over buttered bread.
Moisten pate de foie gras with cream to make a thin paste. Spread on lettuce leaves on white buttered bread and sprinkle with French dressing.
1 tablespoon pate de foie gras 1/4 cup boiled chestnuts
2 tablespoons butter
Mash the butter and chestnuts to a paste, add the pate de foie gras and mix well. Spread very thin on slices of buttered bread.