Windsor Sandwiches
Directions
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.