1 loaf "very thin"
sliced white bread
1 loaf "very thin" sliced wheat bread
12 ounces of cream cheese
2-3 tablespoons milk
1 cucumber, thinly sliced (preferably english "seedless" type)
1 cup of egg salad
1/2 pound thinly sliced ham
8 ounces (1 cube) butter, softened
1 jar of marashino cherries
1 jar stuffed green or black olives
Add the milk to the cream cheese to help soften and thin it out. Butter one side of the bread for the sandwiches without cream cheese (egg salad and ham and cucumber). Use cream cheese for the base of the following sandwiches: chopped olives, cucumber, chopped marashino cherries (mix with the cream cheese...it turns a lovely pink!). Cover sandwiches with a damp paper town and cover with saran wrap. Just before serving, cut the sandwiches into triangles, diamond, or fingers with a knife and use a cookie cutter for other shapes like circles and hearts. Sandwiches can be open faced, or multilayered with 2 to 4 slices of bread per sandwich.
Chicken salad was almost always served at weddings in the first half of the century and Judy's was no exception. It was considered extremely elegant fare.
Below is a chicken salad recipe from a period cookbook, The Settlement Cookbook: The Way to a Man's Heart published in 1944 (its 26th edition). An appropriate recipe for Judy's wedding which occurred on June 24, 1946.
1 pint diced, cooked chicken
* French Dressing consists of combining 6 tablespoons of vegetable oil with 1/2 teaspoon each of salt, white pepper and parika, and 11/2 tablespoon each of vinegar and lemon juice. Shake well before using.
1 cup water
Fill the ice cube trays with one flower each, cover with water and freeze. Boil the sugar with the 1 cup of water for about 10 minutes, to make a syrup. Add all remaining ingredients. Add additional water to male two gallons of punch. Set punch bowl over a bed of ice. Add flower ice cubes right before serving.