Beat two eggs in a bowl for two minutes, add two tablespoonfuls of milk, one eighth tablespoonful of salt, a sprinkle of white pepper; melt one half tablespoonful of butter in a small frying pan, pour in the eggs, stir until they begin to thicken, then sprinkle over one tablespoonful of freshly grated bread crumbs and two tablespoonfuls of cheese, stir for a few minutes longer, remove and put one tablespoonful of this preparation between two thin slices of bread.
Break two eggs in a small bowl and beat until they foam; add a sprinkle of salt. Place a small frying pan over the fire with one tablespoonful of butter; as soon as butter is melted pour in the eggs, stir until they thicken, then remove. Butter four thin slices of bread, cover two with the eggs; lay over the remaining two slices; trim them neatly and cut them slantingly in half.
Mix equal parts of grated Swiss cheese and chopped English walnut meat. Season with salt and cayenne. Spread between thin slices of bread slightly buttered, and cut in fancy shapes.
Shell one half pint of peanuts and roll them fine with the rolling pin. Stir the yolk of one hard boiled egg to a cream with one half tablespoonful of butter, add one teaspoonful of French mixed mustard, one quarter teaspoonful of salt, one tablespoonful of lemon juice, one half tablespoonful of unsweetened condensed milk, one half cupful of finely chopped red apple, the finely chopped white of an egg, and the nuts. Put one tablespoonful of this mixture between two thin slices of bread; trim them evenly all around, and cut them slantingly into two pieces.
Butter the bread; lay thin slices of cream cheese to cover, add a lettuce leaf, and cover with another piece of buttered bread.
Use crisp, square crackers, wet the cottage cheese with sweet cream, season to taste, and spread on crackers.
Chop olives very fine, add one third as much of finely chopped capers; mix thoroughly with a little soft butter; season with celery salt, cayenne, a very few drops of lemon juice, and a little of the grated lemon peel. Spread on thin squares of buttered graham bread.
Grate one fourth pound of cheese and mix one half teaspoonful of salt and mustard, with a dash of cayenne pepper; melt one tablespoonful of butter and blend with seasoning; then stir thoroughly into the cheese; if liked, a teaspoonful of lemon juice may be added. Spread on thin slices of whole wheat, or white, bread.
Chop the whites of hard boiled eggs very fine; blend the yolks with a little cream or melted butter, season to taste, and spread on buttered white bread.
Cut thin slices of brown bread; spread with French mustard; then a layer of cream cheese; sprinkle lightly with salt; peel and slice some small, solid, ripe tomatoes. Cover the prepared bread with the slices; form into sandwiches and cut in broad strips. Serve with water cress.
Chop the whites of four hard boiled eggs very fine. Mash the yolks and blend with a little thick cream, some tomato pulp, salt, pepper, and a tiny pinch of sugar. Spread on thin slices of brown, buttered, bread.
Melt one ounce of grated chocolate; whip in a little hot cream; add one half teaspoonful of vanilla flavoring, a little confectioner’s sugar, and the yolk of one egg. Stir until it begins to thicken, then whip in the whites of the egg beaten to a stiff froth.
Spread on thin slices of sponge cake, or white bread and butter.
Stew a few large mushrooms in one ounce of butter; cover closely and cook slowly so that they shall not burn; mash them with pepper, salt, and a dash of nutmeg; cut thin slices of whole wheat bread, butter and spread with the mushroom paste. Cut into finger sandwiches.
Cut small sweet sponge buns in slices; spread them with grated pineapple; sift with fine sugar; press two slices together and spread soft icing on top and sides.
Make a mixture of chopped olives, grated cheese and chopped English walnuts in the proportion of two fifths each of cheese and olives to one fifth of nuts; then make a dressing of five tablespoonfuls of malt vinegar (or six, if ordinary vinegar is used) bring to a scald and stir into the well beaten yolks of five eggs; set the egg mixture back on the stove and stir constantly until it becomes as thick as cream; then remove from the stove and beat in one tablespoonful of butter, whipping until the butter is dissolved and thoroughly blended. Season to taste with salt, pepper and mustard; if liked add a dash of cayenne. Stir in the chopped olives, nuts, and cheese. Spread between crisp square crackers, or thin slices of whole wheat bread.
Slice whole wheat or graham bread very thin, butter, then spread with a layer of chopped raisins, or candied cherries wet with orange juice.
Chop olives; add a little chopped parsley and a little finely chopped celery; mix with mayonaise dressing to which has been added a few drops of onion juice and a very little French mustard; spread thin slices of graham bread very lightly with butter; then put a layer of the mixture; cover with another slice of buttered bread and cut into strips or squares.
Spread zephyrettes (crackers) with thin slices of cream cheese; cover with chopped olives mixed with mayonaise. Place a zephyrette over each and press together.