Shred one head of Romaine or a bunch of cress. This of course must be crisp and dry. Put a layer of the chicken mixture on the buttered side of a slice of bread, put on top another slice of buttered bread, then a thick layer of the shredded cress or Romaine. Put a thick layer of the tongue mixture on another slice of bread and cover it over the cress. Press firmly together and cut the slices directly into halves the long way. Wrap in waxed paper or tie with baby ribbon. Served at afternoon teas. If well made, they are the most elaborate and dainty of all sandwiches.
[Tea Biscuit Sandwiches]
Put one quart of flour into a bowl; add four level teaspoonfuls of baking powder, a teaspoonful of salt, and sift. Rub in two level tablespoonfuls of butter and add sufficient milk to make a dough. This dough must not be soft, but must be sufficiently stiff to handle quickly. Knead quickly and roll into a sheet a quarter of an inch thick. Cut into good-sized round biscuits; they must be at least two and a half to three inches in diameter. Brush them with milk and bake in a quick oven. When done, cut the center from each biscuit, leaving a wall one inch thick; take out the crumb. Fill this space with deviled chicken. Chop sufficient cold cooked chicken to make a pint; add gradually eight tablespoonfuls of melted butter, cream or olive oil, a dash of cayenne, a saltspoonful of white pepper, a saltspoonful of celery seed and a saltspoonful of paprika. When thoroughly mixed fill the spaces just even and send at once to the table. These are nice for porch suppers, and may be served with either tea, coffee or chocolate, or may be used as an accompaniment to mayonnaise of tomatoes.
[Cheese Sandwiches No. 1]
Butter thin slices of pumpernickel or brown bread; put between each two slices a very thin layer of Swiss cheese, put two together, and cut into triangles; garnish with cress.
[Cheese Sandwiches No. 2]
Chop fine a quarter of a pound of soft American cheese; put it into a saucepan, add the yolk of one egg beaten with two tablespoonfuls of cream, a saltspoonful of salt, a dash of red pepper and half a teaspoonful of Worcestershire sauce. Have ready cut and buttered a sufficient number of slices of bread, either white or whole wheat. Stir the cheese over the fire until it is thoroughly melted; take from the fire and when cool spread it between the slices of bread and butter; that is, spread it on one slice and cover with the other; press two together and cut into forms.