Use the best bread for making sandwiches. Cut a thin crust from the end of the loaf, and butter the cut surface before cutting off a thin slice. Warm the butter a little, that it may spread without tearing the surface of the bread. Use whole wheat, graham, or white bread, as preferred. Leave the slices plain, simply cutting in the center and folding over, or cut in fancy shapes, as desired. The crust may be removed on special occasions, but it is usually better to leave the crust on, both from an economical and a hygienic standpoint.
Butter thin slices of bread, lay a lettuce leaf on each, and on one-half spread cooked mayonnaise dressing, made as on page 285, and seasoned with three-fourths of a teaspoonful of mixed seasoning (No. 1) to one cup of the dressing. Lay the other lettuce leaf on this, and the other slice of bread on top of that.
Make same as lettuce sandwich, except use water cress instead of lettuce.
Use equal parts of cooked dressing (with a large quantity of butter) and whipped cream. Season to taste with mixed seasoning.
Hash scraps of ham very fine, using one-fourth as much fat as lean. Season to taste with made mustard. Butter thin slices of bread, and spread with the ham.
Mince bits of ham fine, season salad dressing same as directed for lettuce sandwiches, mix with the ham and spread between slices of buttered bread.
Cut cold meat very thin, and lay between slices of buttered bread.
Chop cold meat very fine, and moisten with mustard made to use with cold meats, and spread between slices of buttered bread.
Bake plain rolls of bread dough. Cut a circular piece from the end, and take out the crumb. Fill the cavity with minced chicken or ham, moistened with salad dressing, and return the piece cut off.
Butter thin slices of bread, and spread with cottage cheese.
Butter thin slices of bread, lay a lettuce leaf on the slice, place on this some cottage cheese, then another leaf of lettuce, then another slice of buttered bread.
Butter thin slices of bread, and between the pieces lay thin slices of cheese.
Spread thin slices of bread with butter, then sprinkle thickly with grated cheese. Put the slices together, and cut in any shapes desired.
Wash crisp, white celery, wipe dry, and cut into small pieces. Mix with the same kind of salad dressing as directed for lettuce sandwiches, and spread between the buttered slices.
Make same as celery sandwich, except add one-third as much chopped English walnuts as there is chopped celery.
Butter thin slices of bread, and spread between them hard boiled eggs chopped and moistened with white sauce (page 53), seasoned with salt and pepper.
Remove the shells from hard-boiled eggs. Chop the eggs very fine, or press through a potato ricer, moisten with cooked salad dressing (page 285), seasoned with one teaspoonful of mixed salad seasoning (page 287) to each cup of dressing used. Spread the mixture on thin slices of buttered bread.
Place a lettuce leaf on the buttered bread, spread this with the prepared egg, place another lettuce leaf on it, and then the other slice of buttered bread.
Hard boil the eggs. Remove the shells, hash, season with pepper, salt, and a little butter, spread on thin slices of buttered bread, and lay together.
Mince the desired quantity of sardines, and mix with one-third the quantity of ham chopped. Moisten with made mustard (page 495). Spread thin slices of bifead with butter, and spread the mixture on the bread. Put two slices together, and cut in any form.