Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

Cut thin slices of bread and make cheese sandwiches. Fry in butter in a chafing dish, a light brown on both sides.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

Brown bread cut in slices spread with ground peanuts.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

Orange marmalade. Mix with chopped pecans and soft cream cheese. Lay on long, narrow strips of slightly buttered bread.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

Chop fine together onions and cucumbers; mix with mayonnaise dressing; salt slightly and spread lightly between thin slices of buttered bread.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

Chop 1/2 cup of dates and 1/2 cup of nut meats until very fine, add to these 1-3 cup of salad dressing. Spread between thin slices of brown bread.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

Use delicately brown toast, butter and keep warm. Place on bottom a leaf of lettuce, a slice of freshly brown bacon or chicken. Sprinkle with mayonnaise and replace top piece of toast. Cut diagonally and serve. A thin slice of baked ham, cold or crisply broiled, is an appetizing addition.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

Chop pecan, hickory or English walnut meats with an equal quantity of cream or Neufchatel cheese; butter thin slices of bread and spread. Use mayonnaise and lettuce leaf.

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

Cut thin slices of home-made bread into round, oval and heart-shaped pieces with cookie cutter, spread with soft butter. Cover with napkins wrung out of hot water, until thoroughly steamed. Spread with gooseberry jam, sprinkle heaping teaspoonful of chopped hickory nut meats in the middle of a slice, cover with the other and press the edges securely together.

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

Take any kind of meat chopped very fine and mix with an equal quantity of celery, which should also be chopped very fine. Slice bread very thin, spread with butter and a very little French mustard, then spread the chopped meat and celery.

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

Chop the halibut fine and remove the tough fibre. Season highly with cayenne pepper. Rub to a paste with butter and spread on bread.