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.
Soak thin slices of cucumber for one hour in good white vinegar seasoned with salt and pepper. Add one teaspoon of chopped chives, if desired. Drain the slices and use them between thin, buttered slices of brown or white bread. Each sandwich may be the size of a cucumber slice, if daintiness is desired.
Chop a peeled cucumber and mix with mayonnaise. Use between thin buttered slices of brown or white bread.
Pour salted water over thin slices of onion (or chopped onion) and let it stand for a time to extract the very strong flavor. Then drain the onion and use between buttered slices of bread, seasoning with pepper, salt, and a little mustard if desired.
3/4 cup pimiento
1/2 teaspoon tabasco sauce
1 tablespoon lemon-juice 1/4 cup anchovy paste Salt
Rub pimientos to a paste with creamed butter and season with tabasco sauce, lemon-juice, anchovy paste and salt. Spread between thin buttered slices of whole-wheat bread.
1/2 cup potted ham
1/4 to 1/2 cup mayonnaise
1/2 cup sliced radishes
Peel and slice radishes, dip them in rich, thick mayonnaise, and lay on thin slices of bread covered with potted ham.
1/4 to 1/2 cup mayonnaise
Spread thin slices of buttered bread with mayonnaise, cover with a crisp lettuce leaf and spread with peeled, chilled tomatoes sliced thin. Cover with a second slice of bread, and cut into desired shape. Crisp bacon is a pleasing addition.
1 1/4 cups cress Paprika
2 tablespoons lemon-juice or 1/4 cup mayonnaise
Sprinkle cress with salt, paprika, and lemon-juice, or mix with mayonnaise. Lay between slices of brown bread.
An attractive canape plate may be made by cutting twice horizontally, through a round loaf of rye bread. The slice should be 3/4 inch thick and free of crust. Spread with softened butter and mayonnaise dressing. Mark in circles as guides with increasingly larger articles - a small cookie cutter at center, a large cutter, a bowl, a small plate, and decorate in concentric rings. Fill the center with caviar, piling chopped parsley or egg yellow at very center. Surround with circle of cream cheese tinted with vegetable coloring pressed from a pastry bag. Continue these rings of appetizer paste and colored cream cheese in accordance with your taste or color scheme. Use red salmon paste, sardellen paste, anchovy paste, shrimp paste, etc. When finished, use a very sharp knife to cut like a pie but do not separate. Serve cold within a few hours.
Slice an uncut loaf of day-old white sandwich bread horizontally, getting 3 or 4 long slices 3/4 inch thick. Spread each slice with creamed butter and stiff mayonnaise, then each with a different chopped salad or sandwich mixture. Chicken, shrimp, salmon or tongue salad; deviled egg, sardine, anchovy, liver or cheese pastes may be used. Stack and cover the top and sides with soft cream cheese piled like frosting or whipped cream. Dust with paprika or chopped parsley. Chill and serve cold within 7 to 10 hours. Photograph on page 139A.