Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Take nice white bread and prepare it as for any sandwich,
butter smoothly, then spread with a seasoned layer of cottage
cheese through which small bits of the spicy water cress are
plentifully scattered; place another buttered slice on top, cut them
in strips or any shape desired. Arrange on a nice plate on a folded
napkin and serve.