Windsor Sandwiches Recipe

Chop sufficient cold boiled chicken to make a half pint, add a half

cupful of finely chopped celery, a half teaspoonful of salt, a dash of

pepper and four tablespoonfuls of cream; mix. Chop sufficient cold

boiled ham or tongue to make a half pint, add a tablespoonful of tomato

catsup, a few drops of Worcestershire sauce and a dash of pepper. Trim

the crusts from an entire loaf of bread, butter the end of the loaf and

cut off a thin slice, and so continue until you have the desired

quantity of bread.



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.

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