Chicken and Almond Sandwiches
One cup cooked chicken meat; 1/2 cup celery; 1/4 cup ground almonds; mayonnaise; lettuce.
Mix chicken, almonds and celery, all finely ground, and moisten with mayonnaise. Spread between lettuce leaves on thin slices of buttered toast.
Heart Sandwiches
Twenty-four slices white bread; 1/2 cup butter; 1/2 cup chopped boiled ham; 3 tablespoons chopped sweet pickle; 3 tablespoons chili sauce; 1/2 cup salad dressing; 12 pieces crisp lettuce.
Arrange the sandwiches in pairs and spread one piece of each pair with butter, creamed, and the other with the ham mixed with the rest of the ingredients. Place a lettuce leaf between and firmly press the pair together. Cut out with a cookie cutter, and wrap in a damp cloth until ready to use.
Princess Sandwiches
One cup cooked chicken; 2 tablespoons butter; 1 teaspoon lemon juice; 4 shelled walnuts; 1/4 teaspoon salt; pinch paprika; 1 tablespoon thick cream; paper thin slices of bread and butter.
Chop and pound chicken until smooth. Add butter and mix thoroughly. Add lemon juice, seasoning and cream. Work mixture until smooth. Blanch, drain and skin walnuts. Cut into thin slices. Spread mixture on bread. Arrange slices of walnut on chicken puree. Press another slice on top. Cut out in fancy shapes. Garnish with cress and serve.
Lettuce Roll Sandwiches
Lettuce roll sandwiches are best made of very thin slices of buttered bread (crusts removed). Place a lettuce leaf on each and a very little mayonnaise, if desired. Roll and tie with a green ribbon.
Celery Sandwiches
Broil one slice of bacon for each sandwich, chop, and add an equal amount of chopped celery. Blend well with mayonnaise. Split and butter tiny hot biscuits, and fill with mixture and leaf of lettuce.
Pasty Shrimp Sandwiches
12 slices of thin-sliced white bread (crust removed); 1/2 pound cooked, peeled and de-veined shrimp; 1/4 cup butter (softened); 2 teaspoons sherry (optional); 1 tablespoon lemon juice; 1/2 teaspoon dry mustard; dash of salt; dash of mace if desired.
Grind shrimp and mix with butter, lemon juice, sherry, mustard, salt and mace; mix well. Chill for several hours. Roll out bread slices with a rolling pin and spread mixture over bread. Roll up and chill again. Cut in half and tie each piece with thin ribbon.
Fresh Carrot Sandwiches
2 cups grated carrots; 1/2 cup sliced olives; 2 tablespoons minced onion; 1/2 cup mayonnaise; 48 slices of bread with crust removed.
Mix carrots, olives, onion, and mayonnaise in a bowl. With fluted biscuit cutter cut pieces out of bread. Spread a small amount of extra mayonnaise and the carrot mixture evenly over half of the bread pieces. Using a smaller fluted biscuit cutter, cut center out of remaining bread pieces. Place the bread pieces on top of the spread bread pieces. Garnish with additional sliced olives and parsley. Carrot mixture may be refrigerated over-night in necessary.
Cucumber Sandwiches
1 small cucumber sliced into 1/8 inch slices; 1/4 cup vinegar; 1/2 tsp salt; 2 tablespoons softened butter; 2 ounces crumbled blue cheese; 2 teaspoons lemon juice; dash of red pepper; 8 slices of white bread with crust removed; paprika.
In a small bowl, cover cucumber slices with water, allow to sit. Stir in vinegar and salt. Refrigerate at least one hour. Drain and pat dry the cucumber slices. Mix butter, blue cheese, lemon juice, and pepper in a small bowl. Cut each slice of bread into round 1 1/2 pieces. Spread cheese mixture on each slice, place a cucumber slice on and sprinkle with paprika. Makes about 2 dozen.
Open-Face Date-Nut Sandwiches
6 ounces cream cheese, softened; 1/4 cup cream; 1 cup (8 oz) chopped dates; 1/2 cup chopped pecans; 21 slices of thin-sliced whole wheat bread, crust removed.
Beat cream cheese and cream in a mixing bowl until smooth. Mix in pecans and dates. Cut shapes from bread and spread mixture over bread.
Cucumber and Watercress Sandwiches
12 slices white bread; 1 medium cucumber peeled and sliced thin; 1/2 cup vinegar; 1/2 cup water; 6 ice cubes; 1/2 teaspoon dried whole dillweed; 1/4 teaspoon pepper; 1 tablespoon butter; watercress leaves.
Soak cucumbers, vinegar, water and ice cubes in small bowl for 30 minutes. Drain. Sprinkle dillweed, salt and pepper over cucumbers, toss gently. Remove crust from bread slices. Use a 2 inch round cutter to cut out two circles from each slice of bread. Spread soft butter on each round piece of bread. Place a cucumber on each slice, and garnish with watercress.
