[Camembert Sandwiches]
Spread Camembert cheese between slices of buttered whole wheat bread, trim the crusts and cut into shape. These may be served after lunch with coffee, or are exceedingly nice for picnics or for afternoons where coffee is served.
[Cottage Cheese Sandwiches]
These are nice for country picnics. The cottage cheese should be made rather dry. After it has drained and is quite dry, moisten it by adding either thick cream or melted butter; do not make it too soft. Add a saltspoonful of black pepper and a palatable seasoning of salt. Spread between slices of buttered whole wheat or white bread, press the two together, trim the crusts and cut into shape.
[Salt-Cucumber Sandwiches]
Spread the bread, and cut the slices about half an inch thick. Then cut a German or Holland cucumber into very thin slices; put these slices all over the bread. Take the center from a head of lettuce; hold it together, and slice it down in sort of shreds; put this over the cucumber, and have ready some white meat of chicken, cut into the thinnest possible slices, and cover the lettuce with chicken; then sprinkle over more shredded lettuce and a little mayonnaise; put over another slice of buttered bread; press the two together, trim into shape and serve on a napkin in a pretty wicker basket.
[Cucumber Sandwiches]
These are very nice to serve with a fish course in place of bread or rolls and a salad. Slice the cucumbers very thin and soak them in ice water for one or two hours. They must be crisp and brittle and made just at serving time. Beat together three tablespoonfuls of olive oil, one tablespoonful of vinegar, a saltspoonful of salt and a dash of pepper; stand this dressing on the ice until it thickens. Butter thin slices of bread, cover them with a layer of cucumbers that have been drained and dried on a napkin, sprinkle over the dressing, put on another layer of buttered bread. Press together, trim the crusts and cut into triangles. Heap these at once on a napkin and send to the table.