[Celery Sandwiches]
Cut slices of bread, butter one side and toast. Cut the white part of celery into thin slices, cover it over the bread, then cover this with a layer of mayonnaise dressing, cover with another piece of toast, cut into squares and serve. All sandwiches of this kind must be used as soon as made.
[Celery Salad Sandwiches]
Put four eggs into warm water; bring to the boiling point, and keep there, without boiling, for fifteen minutes. Take the white portion from one head of celery; wash and chop it very fine. Remove the shells from the hard-boiled eggs, and either chop them very fine or put through a vegetable press, and mix with them the celery; add a half teaspoonful of salt and a dash of pepper. Butter the bread before you cut it from the loaf. After you have a sufficient quantity cut, put over each slice a layer of the mixed egg and celery; put right in the center of this a teaspoonful of mayonnaise dressing, and sort of smooth it all over. Put two pieces together and press them lightly. Trim off the crusts, and cut the sandwiches into pieces about two inches wide and the length of the slices.
[Rolled Bread and Butter Sandwiches]
Beat the butter to a cream. Remove the crusts from the loaf, butter each slice before you cut it off, and roll at once. These may be tied with narrow baby ribbon or wrapped at once in waxed paper, fringing and twisting the ends.
[Rolled Chicken Sandwiches]
Trim the crusts from the entire loaf, butter each slice and cut it off as thin as possible; spread it quickly with the mixture, roll and wrap it at once in waxed paper. If the bread is home-made and cracks in the rolling, put a colander over a kettle of boiling water, throw in it a few slices at a time, as soon as they have softened spread them with soft butter, then cover with the mixture, roll and wrap in waxed paper.
To make the mixture, chop sufficient cold boiled chicken to make a pint. Rub together two level tablespoonfuls of butter and two of flour, add slowly a half cupful of hot milk, stir over the fire for a minute, then add the chicken, a level teaspoonful of salt, a half teaspoonful of celery seed, a saltspoonful of white pepper, a dash of red pepper, a teaspoonful of onion juice and a grating of nutmeg; mix and cool. This will make four dozen rolled sandwiches.