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.
1/4 cup mayonnaise
Chop the chicken meat very fine, mix with the mayonnaise, and spread thin slices of bread, buttered or unbuttered, with the paste.
1 teaspoon melted butter
1 teaspoon lemon-juice
1 cup minced, cooked chicken Salt Pepper
1 teaspoon stock
Cook the eggs thirty to forty-five minutes, in water just below boiling-point, take out the yolks, and mash as fine as possible. Add to these the melted butter and lemon-juice, the minced chicken, salt, pepper and stock. Mix all well together. A paste will be the result and with this very delicate sandwiches may be made.
6 tablespoons thick cream 1/2 teaspoon salt Dash of paprika
Chop the chicken very fine and pound to a paste, adding salt and a dash of red pepper. Soak the gelatin in the cold water for fifteen minutes, and add the thick cream. Dissolve the gelatin over boiling water, beat it slowly into the chicken and add salt and paprika. Set aside to cool, smoothing into an even mass. When cool, divide into squares, cut these squares into very thin slices and arrange on thin buttered slices of bread. Cut into fancy shapes, removing the crusts.
3/4 cup cooked chicken meat 1/4 cup chopped stuffed olives
1/4 cup chopped almonds 1/4 cup mayonnaise
Cut the chicken meat into small bits and add the almonds and olives. Moisten with mayonnaise and spread on thin, buttered slices of bread.