1936 The Artistry of Mixing Drinks by Frank Meier

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BEEF Spread white bread or roils with butter mixed with very little grated horse-radish, lay thin slices of roast, pressed, salted, corned, spiced, chipped Beef or Beef Tongue on half of the prepared bread or rolls, add mustard, salt and pepper, to suit taste, cover with remaining pieces of bread or rolls. CAVIAR Cut and butter thin slices of white or brown bread, spread half the number with a thin layer of Caviar, sprinkle with very little Cayenne, or little Lemon juice, or very finely chopped onion, and cover with remaining slices of bread. CHEESE Butter toast, saltine, water biscuits or any bread; cover with grated or soft Cheese, salt and pepper, Cayenne or mustard. CHEESE & EGG Chop a hard-boiled Egg, add equal amount of grated Cheese, enough melted butter, season with little Cayenne, salt and dash of Worcestershire Sauce, spread a layer between slices of buttered white or brown bread.(For 2 sandwiches). CHEESE ON CRACKERS Place a square slice of Chester Cheese on Saltine Cracker, sprinkle with a little Cayenne, and grill. CHESTNUT & CHEESE Chop up very fine a few grilled Chestnuts, add equal amount of soft Cheese, moisten with a little fresh Cream and season to taste, use between slices of white or brown bread and butter. CHICKEN & CELERY Chop up cooked Chicken (white meat) and half the amount of raw Celery, moisten with Mayonnaise, season to taste and use as filling for white buttered bread or buttered rolls.

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