The day has passed and forever when a sandwich meant two thick slices of bread, enclosing what the boys call a "hunk" of cold meat. Now the popular delicacy is made of bread cut to wafer-like thinness and shorn of all suggestion of crust. The "filling" may be simple or composite, as taste may dictate, and the ingenious housewife will devise many delicious combinations to be spread between the two layers of her sandwiches.
Chop lean ham fine and beat into each cupful of the minced meat a tablespoonful of salad oil, a teaspoonful of vinegar, a salt-spoonful of French mustard, six olives chopped fine, and a tea-spoonful of minced parsley. Work all to a paste and spread on thin slices of white bread.
Mince the white meat of a roast chicken and mix it with half a can of French mushrooms, chopped fine, and a half cupful of chopped English walnuts. Season to taste with pepper and salt, and moisten with melted butter. Put the mixture between slices of whole wheat bread.
Slice Boston brown bread very thin, butter lightly, and spread with Neufchatel or with cottage cheese. Have ready crisp lettuce-leaves, dip each in a bowl of French salad dressing, then lay on the already spread brown bread. Press another slice of buttered brown bread on this, and the sandwich is ready. These sandwiches must be kept in a moist atmosphere until it is time to serve them.
Mince cold roast lamb, or tender mutton fine, and season with salt, pepper and tomato catsup. Add a few minced olives and make all into a paste with mayonnaise dressing. Spread between thin slices of bread. Cut these sandwiches into diamond shapes.
Chop rare cold roast beef very fine, taking care to use only the lean portions of the meat. Sprinkle with salt, pepper and a saltspoonful of horseradish. Mix and make into sandwiches with thinly-sliced graham bread. These may be eaten by persons of delicate digestion, and are both appetizing and nourishing.
Mash the yolks of hard-boiled eggs to a powder and moisten with olive oil and a few drops of vinegar. Work to a paste, add salt, pepper and French mustard to taste, with a drop or two of Tabasco sauce. Now chop the whites of the eggs as fine as possible (or until they are like a coarse powder) and mix them with the yolk paste. If more seasoning is necessary, add it before spreading the mixture upon sliced graham bread.
Shell English walnuts. Blanch and chop, and to every table-spoonful of nuts allow a good half tablespoonful of cream cheese. Rub well together and spread on thin slices of crustless white or graham bread.
Shell and skin freshly-roasted peanuts and roll them to fine crumbs on a pastry-board. Add salt to taste, and mix the powdered nuts with enough fresh cream cheese to make a paste that can be easily spread on unbuttered bread. Keep in a cold, damp place until wanted.