This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
6 hard boiled egg yolks.
1 tablespoon lemon juice.
2 tablespoons cream.
1/2 teaspoon salt.
Mash the egg yolks and mix with the cream, lemon juice and salt. Spread between thin slices of buttered bread. The whole egg may be used if desired.
1 cup baked beans 1 1/2 tablespoons cooked Mayonnaise Dressing.
1 tablespoon Chili sauce.
Mash the beans quite thoroughly and mix with the Cooked Mayonnaise Dressing and the Chili sauce. Spread between thin slices of buttered bread.
1/4 pound yogurt or neufchatel cheese 2 tablespoons cream.
6 slices bread Butter.
Mix the cheese with the cream and spread between two slices of bread. Butter a third slice and spread with jelly. Put this with the cheese sandwich, making a three-layer sandwich. Trim the crusts and cut into any desired shape.
1 cup grated yogurt or neufchatel cheese.
1/2 cup shredded pineapple Bread.
Mix the cheese and pineapple thoroughly and spread between thin slices of buttered bread. Canned pineapple is used in this recipe.
Thinly sliced bread Butter.
Crisp lettuce leaves Mayonnaise dressing.
Butter the bread and spread between each two slices Cooked Mayonnaise Dressing and a crisp lettuce leaf. Cut into two pieces, trim and serve.
Thinly sliced buttered bread 3/4 cup cottage cheese.
3 tablespoons melted butter.
1 tablespoon lemon juice.
Mix the cottage cheese with melted butter and lemon juice, adding a little salt if desired. Spread this between the buttered bread, thinly sliced. Arrange neatly on the plate for serving.
Butter thin slices of bread. Spread one slice with orange marmalade and the other slice with cottage, yogurt or neufchatel cheese thinned to the proper consistency to spread with cream. Put the two slices together, trim the edges and cut into any desired shape. These make a nice accompaniment to a fruit salad.
1 hard boiled egg.
1 dozen ripe olives.
2 tablespoons lemon juice.
1/4 teaspoon salt 3 tablespoons Cooked Mayonnaise Dressing.
Bread and butter.
Put the egg through a fine sieve. Stone and chop the olives, season with salt and lemon juice and mix all with the Cooked Mayonnaise Dressing, and spread on thinly cut slices of buttered bread. Cut in triangular shapes.
Select bread that is not more than twenty-four hours old, slice thinly and spread with butter softened by placing in a warm oven a few minutes. Remove tender stalks of celery from near the heart of the bunch. For each sandwich select three or four small ones. Dip each stalk into cooked or raw mayonnaise dressing, leaving enough of the stalk undipped to handle well. About these roll the buttered bread and tie with ribbon. Cut off the undipped ends of the celery.
Chopped celery mixed with a mayonnaise dressing may be used in place of the celery stalks.
Spread thinly cut slices of bread with butter. Place a crisp lettuce leaf on one slice. Spread the other slice with a filling made as follows:
Thinly sliced cucumber, Cooked Mayonnaise Dressing, salt and grated onion to taste. This sandwich should not be made up until ready to serve.
Cut bread into thin slices. Butter one-half of the bread sparingly with dairy butter. Spread the remaining half of the bread with peanut butter. Put the two slices together. Trim the crusts and cut into oblong or triangular shaped sandwiches.
1 pint can sliced pineapple 1 cup cut celery.
1/2 cup Cooked Mayonnaise Dressing.
Drain the juice from the pineapple. Cut the pineapple into small pieces and add the cut celery. Mix with the Cooked Mayonnaise or, if preferred, the Mayonnaise Dressing. Spread on thinly sliced buttered bread. Trim the crusts and cut into desired shapes.
1/2 pound can protose 1 teaspoon celery salt.
1/2 cup cooked Mayonnaise Dressing.
1/2 teaspoon salt Mince the protose and mix well with the seasonings. Add the Mayonnaise and spread between thinly sliced buttered bread. Trim the crusts and cut into oblong or triangular shaped sandwiches.
1 cup ripe olives.
1/3 Cup Mayonnaise Dressing.
1 cup shelled English walnuts.
Cut the meat from the olives and chop very fine. Chop the walnuts also very fine and bind the nuts and the olives with the mayonnaise dressing. The cooked or the raw mayonnaise may be used. Spread this mixture between thin slices of bread sparingly buttered.
Spread thinly cut slices of bread with butter. Spread one slice with Cooked Mayonnaise Dressing, the other slice with slices of fresh tomato. Sprinkle the tomato with salt and put the slices together. Cut into any desired shape.
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