Appetizing Sandwiches- vintage phamplets

I recently bought a lot of twenty three 50's food pamphlets on eBay. As soon as I saw the photos I knew I didn't have any of them which is unusual. Most of the time I already have quite a few of the booklets in any given lot.. When I received the order I was pleased that they were all in mint condition. They all seem to be from different public service type publication companies. Some are from Tested Recipe Institute, Inc., Good Reading Rack Service, Inc., A Help-Your-Self Booklet from Employee Relation, Inc. and Stevens Publications

Most of them have the cutest vintage illustrations. This little sandwich one features recipes from Best Foods. It is the only booklet that uses brand names. It was not published by Best Foods however, it is one of the Help-Your-Self Booklets.

Here are some of the tea time sandwich ideas:
Apple Caramel Spread: Cream 1/4 cup margarine and 1/4 cup brown sugar. Add 1/4 cup grated apple, 2 tablespoons shredded coconut, and 1 teaspoon ginger. Spread on 8 slices of brown bread.

Chicken Almond Fingers: Combine 1 cup finely diced chicken, 2 tablespoons slivered almonds and 1/4 cup Real Mayonnaise. Spread on white bread. Cut into fingers. Garnish with tinted cream cheese.

Mushroom Mounds: Mince 1/4 lb. fresh mushrooms and saute slowly in 1/4 cup margarine. Season with a drop or two of onion juice and salt. Spread rounds of whole wheat bread generously with Real Mayonnaise. Spread half with sauteed mushrooms, close.

Ham Cornucopias: Blend 1 cup ground ham, 1 tablespoon chopped parsley and 2 tablespoons margarine. Spread on white bread and roll diagonally into cornucopias. Garnish with parsley.

These two "lunch box luggers" are way to vintage for today's tastes.

Tongue and Pickle Sandwich: Cream 1/4 cup margarine and 1 tablespoon mustard with horseradish (I guess this was a combo mustard). Spread on white bread. Lay slices of tongue on bread. Sprinkle with chopped pickles. Top with second bread slice to make 3 to 4 sandwiches.

Chopped Egg and Sardine: To 3 chopped hard-cooked eggs, add 1/4 teaspoon salt, dash of pepper, 1/8 teaspoon dry mustard and 3 tablespoon sandwich spread. Spread on whole wheat bread, Mash 1 (3-1/4 oz.) can sardines; mix with 1/4 teaspoon minced onion and 1 tablespoon sandwich spread. Spread on whole wheat bread. Combine slices. Yields: 3 to 4 sandwiches.

These are two of the snack ideas:

Cream Cheese and Pickles: To 1 (3 oz.) package cream cheese, add 2 tablespoons Real Mayonnaise. Blend. Add 3 tablespoons finely chopped pickles. Spread on rye or whole wheat slices.

Peanut Butter Giants: Toast one side of bread slices. Spread untoasted side with Real Mayonnaise, then peanut butter. Top with slice of American cheese, then tomato slice. Sprinkle with salt and pepper. Broil until cheese is melted. Serve open.