Cut bread in half-inch slices, remove crusts, spread with Mustard Butter (see No. 459), cover with a lettuce leaf, spread with salad dressing, cover with cheese cut in thin slices, sprinkle with chopped mixed pickles, and cover with a second slice of bread spread with mustard butter. Cut in quarters diagonally.
452.—CHICKEN SANDWICHES (Open)
| 1 cup finely chopped chicken | Dash of celery salt |
| ½ teaspoon salt | ¼ cup salad dressing |
| Dash of cayenne |
Season the chicken, add the dressing, and beat well. Butter circles of white bread, and spread with the chicken, mounding it in the center. Garnish with slices of pimolas.
453.—GIBLET SANDWICHES
Cook giblets until tender, put through food chopper, and mix with salad dressing. Spread between thin slices of buttered bread. A lettuce leaf may be added.
454.—HAM AND CHEESE SANDWICH (Hot)
Spread thin buttered slices of stale bread with finely chopped ham; cover with thin slices of American cheese; cover with another slice of bread spread with ham, and sauté in a little butter until brown. These sandwiches may be toasted if preferred.
455.—MARSHMALLOW SANDWICHES
Toast marshmallows and press while hot between ginger snaps, vanilla wafers, or butter thins.