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diff --git a/75893-0.txt b/75893-0.txt new file mode 100644 index 0000000..5b0765c --- /dev/null +++ b/75893-0.txt @@ -0,0 +1,4483 @@ + +*** START OF THE PROJECT GUTENBERG EBOOK 75893 *** + + + TRANSCRIBER’S NOTE + + Italic text is denoted by _underscores_. + + Some minor changes to the text are noted at the end of the book. + + + + + [Illustration: Decorative border] + + THE UP-TO-DATE SANDWICH BOOK + + + + + THE UP-TO-DATE + SANDWICH BOOK + + _400 Ways + to Make a Sandwich_ + + By + + EVA GREENE FULLER + + + [Illustration: colophon] + + + CHICAGO + A. C. McCLURG & CO. + 1909 + + [Illustration: Decorative border] + + + + + Copyright + A. C. McClurg & Co. + 1909 + + + _Published October, 1909_ + + + The Caslon Press + Chicago + + + + + CONTENTS + + + Page + + Fish 7 + + Egg 29 + + Salad 39 + + Meat 61 + + Cheese 101 + + Nut 125 + + Sweet 137 + + Miscellaneous 167 + + Canapes 173 + + + + + FOREWORD + + +The first requisite in the preparation of good sandwiches is to have +perfect bread in suitable condition. Either white, brown, rye, or +entire wheat bread may be used, but it should be of close, even texture +and at least one day old. + +Cream the butter with a wooden spoon and spread smoothly on the bread +before it is cut; after cutting remove the crust and avoid spreading +the butter or filling over the edge. When ready to serve, cut the +sandwiches either square, triangular, long, narrow, round, or crescent +shaped. + +In making rolled bread sandwiches, cut off the crust of a loaf of fresh +bread and spread a thin layer of butter on one end of the loaf; cut +off this buttered end in as thin a slice as possible and spread with +the sandwich filling; roll up this slice and lay on a napkin; draw the +napkin firmly around the rolled bread and pin it. Put in a cool place +until ready to serve, then remove napkin and tie the sandwiches with +baby ribbon or fasten with a tooth pick. + +French rolls may be used for picnics and out-of-door luncheons. Remove +from the top of each roll a piece of the crust the size of a silver +dollar, and with a spoon take out the centre. Fill the space with +highly seasoned chopped meat, fish, lobster, or crab, replace lid, wrap +in tissue paper, and serve with pickles or olives. + +For very small, dainty sandwiches to be served at afternoon teas or +luncheons, the bread may be baked at home in pound baking powder cans. +These should be only half filled, and then allowed to rise before +baking. You then have a round slice without crust. + +A garnish such as the following may be used: For meat sandwiches, use +pickles, olives, lettuce, watercress, parsley, and mint. For fish +sandwiches, use pickles, olives, cress, parsley, slices of lemon, and +hard-boiled egg. For cheese sandwiches, use pickles and olives. For +sweet sandwiches, use lettuce, maiden hair fern, smilax, berries, +flowers, and candied fruit. + +To keep sandwiches fresh, if prepared an hour or two before serving, +wring out a napkin in cold water and cover the tray and keep in a cool +place or wrap in wax paper. + + + + + FISH + + + + + THE UP-TO-DATE SANDWICH BOOK + + + FISH + + +_OYSTER SANDWICH_ + +Chop raw oysters fine, add a dash of tabasco sauce, lemon juice, and +oil. Season with pepper and salt. Spread this on thinly cut slices of +white bread, with a lettuce leaf between. + + +_FRIED OYSTER SANDWICH_ + +On thin slices of lightly buttered white bread, place a lettuce leaf +that has been dipped in mayonnaise dressing. Place fried oysters on +lettuce leaf. Put slices together and garnish with a pickle. + + +_DEVILED OYSTER SANDWICH_ + +Cut slices of bread thin, remove crust, and toast. Cover a slice +with oysters, dust thickly with red pepper and spread lightly with +mayonnaise. Cover with another slice of toast. Garnish with a slice of +lemon. + + +_OYSTER LOAF SANDWICH_ + +Cut Vienna rolls into halves and spread lightly with butter; on one +half lay four fried oysters, cover with the other half of roll, and +serve with a pickle. + + +_OYSTER AND CAVIARE SANDWICH_ + +Butter thin slices of brown bread, cover one slice thinly with caviare +and on this lay two raw whole oysters; cover with another slice of +bread and garnish with slice of lemon. + + +_GRILL ROOM OYSTER SANDWICH_ + +Toast three slices of white bread and lightly butter. Place fried +oysters between the slices and dust lightly with pepper and salt. Cut +in strips and serve on a lettuce leaf. Remove contents of half an +orange peel and fill with chili sauce. Serve on the plate with the +sandwich. + + +_OYSTER SALAD SANDWICH_ + +Chop fine two stalks of celery and one medium sized cucumber; add one +cup of cold cooked oysters cut in pieces, mix with one-half cup of +cream dressing. Place on thin slices of lightly buttered white bread +with a crisp lettuce leaf between. + + +_CAVIARE SANDWICH_ + +Between thin slices of buttered rye bread, spread caviare; on top of +that sprinkle a little finely chopped onion. Garnish top with a slice +of lemon. + + +_CAVIARE SANDWICH NO. 2_ + +To a can of caviare add the juice of half a lemon, and one teaspoonful +of olive oil. Mix well together until a paste is formed. Spread mixture +on thin slices of lightly buttered white bread or toast and cover with +another slice of bread. + + +_CAVIARE-LOBSTER SANDWICH_ + +Spread thinly buttered white bread with caviare, season with lemon +juice, and on top of this lay a little minced lobster. Cover with +another slice of buttered bread and place on a lettuce leaf. + + +_ROE SANDWICH_ + +Mix the yolks of three hard-boiled eggs with the roe of a salt herring. +Place the mixture between thin slices of lightly buttered white bread. +Garnish with a slice of lemon. + + +_SHAD-ROE SANDWICH_ + +One set of shad-roe that has been cooked and pounded in a mortar, the +yolks of five hard-boiled eggs chopped very fine, two teaspoonfuls of +finely chopped capers, a dash of paprika, and two tablespoonfuls of +tabasco sauce. Mix and place between thin slices of lightly buttered +white bread. + + +_SHAD-ROE AND CUCUMBER SANDWICH_ + +Marinate one cup each of cucumber and cooked shad-roe, and a dash of +mayonnaise and place on a crisp lettuce leaf between thin slices of +lightly buttered white bread. + + +_LOBSTER SANDWICH_ + +On thin slices of lightly buttered white bread lay a crisp lettuce +leaf; on top of that place shredded meat of a boiled lobster that has +been mixed with a little mayonnaise dressing. Cover with another slice +of bread and press together. + + +_LOBSTER SANDWICH NO. 2_ + +Cut the meat of a cold boiled lobster into dice. Sprinkle with a little +salt, red pepper, and a tablespoonful of tarragon vinegar. Add three +tablespoonfuls of melted butter. Place mixture on slices of lightly +buttered whole wheat or brown bread, cover with another slice of bread, +press the two together, remove the crusts, and cut into triangles. +Garnish with an olive. + + +_LOBSTER SANDWICH NO. 3_ + +Pound the meat of a medium sized lobster fine, add one tablespoonful of +the coral, dried and mashed smooth, the juice of half a lemon, a dash +of nutmeg, one-fourth teaspoonful of paprika, and two tablespoonfuls of +soft butter. Mix all to a smooth paste and place between thin slices of +lightly buttered white bread. + + +_LOBSTER SANDWICH NO. 4_ + +Chop the meat of a medium sized lobster and a stalk of celery fine, +moisten with a little mayonnaise dressing, and place between thin +slices of lightly buttered white bread. Garnish with a slice of lemon. + + +_LOBSTER SALAD SANDWICH_ + +Mix one cup of lobster meat with a little mayonnaise dressing. Marinate +crisp lettuce leaves and arrange on thin slices of lightly buttered +white bread; cover with lobster, and cover lobster with bread; sprinkle +lobster coral on top. Prepare just before serving. + + +_DUTCH LUNCH SANDWICH_ + +Take two square salted crackers and place on one two thin slices of +Bermuda onion, next a layer of sardines and squeeze a generous amount +of lemon juice over all; then put remaining cracker (buttered) on top. +Salmon may be substituted. + + +_LOBSTER AND MUSHROOM SANDWICH_ + +Cook one-half pound of mushrooms in a little butter until tender, then +add one small sliced onion, moisten with a little stock and let simmer +until done. Remove from the fire and chop fine; press through a sieve +and season with salt and pepper and a dash of tomato catsup. When cool, +add a little lobster meat pounded smooth, mix and spread on thin slices +of lightly buttered white bread. Garnish with an olive. + + +_SARDINE SANDWICH_ + +Remove the skin and bones from two boxes of sardines, and pound the +meat to a paste. Add a teaspoonful of anchovy paste, a dash of salt +and red pepper, and rub in the yolks of six hard-boiled eggs, with two +tablespoonfuls of olive oil. Spread mixture on toasted bread. To be +eaten while toast is hot. + + +_SARDINE SANDWICH NO. 2_ + +Remove scales and bones from two boxes of sardines. Put the sardines +in a mortar with the yolks of five hard-boiled eggs. Pound fine; add +one tablespoonful of olive oil, the juice of one-half lemon, a pinch +of mustard, a dash of pepper and salt, two sprigs of finely chopped +watercress. When smoothly blended spread the mixture between thin +slices of lightly buttered white or graham bread. + + +_SARDINE SANDWICH NO. 3_ + +Remove scales and bones from two boxes of sardines. Four hard-boiled +eggs, chopped fine, the juice of one lemon, a dash of salt, red and +black pepper, a tablespoonful of melted butter, a sprig of parsley, +chopped fine. Stir to a paste and spread on lightly buttered white +bread with a lettuce leaf between. + + +_SARDINE SANDWICH NO. 4_ + +Remove skin and bones from the sardines and pound to a paste; season +with salt and cayenne pepper and a dash of lemon juice. Spread on thin +slices of lightly buttered white or rye bread; cover with another slice +of bread and garnish with a pickle. + + +_SARDINE SANDWICH NO. 5_ + +Pound eight boned and skinned sardines with two ounces of fresh butter, +a little salt and cayenne. Spread the mixture on slices of brown bread +lightly buttered, and over them lay a slice of skinned tomato. Sprinkle +with salt and pepper and a pinch of sugar. Add a few drops of lemon +juice. Form into sandwiches and cut into finger lengths. + + +_SARDINE AND CHEESE SANDWICH_ + +Equal parts of boned and skinned sardines and cream cheese mashed to a +pulp. Mix and place between thin slices of white or rye bread. Garnish +with a pickle. + + +_SARDINE CLUB SANDWICH_ + +Three slices of thinly cut white bread, toasted and buttered. Place a +lettuce leaf that has been dipped in mayonnaise dressing on the lower +slice, and on top of that put slices of broiled breakfast bacon, then +put another slice of toast on top of that, with another lettuce leaf +followed by boneless and skinless sardines split open, topped by a +third slice of toasted bread. Garnish with slices of lemon cut very +thin and dipped in finely chopped parsley. + + +_SPANISH SANDWICH_ + +Cut slices of white bread rather thick and toast; trim off crusts and +lightly butter. Remove skin and bone from the sardines and lay them on +the toast. Sprinkle chopped olives over the sardines and the juice of a +quarter of a lemon. Cover with another slice of buttered toast. Serve +on a lettuce leaf. + + +_BROILED SARDINE SANDWICH_ + +Use sardines in oil, remove from can and put on a platter to drain off +oil. Toast thin slices of bread and cut in triangles or squares, and +butter while hot. Dip each sardine in cracker crumbs, put on a broiler +and broil over a coal fire first on one side, then the other. Lay two +broiled sardines on a piece of toast, cover with another slice, and +garnish with a slice of lemon. Serve as soon as made. + + +_AUSTRIAN SANDWICH_ + +Two cans of boned and skinned sardines, two balls of cottage cheese, +one small onion chopped fine, two tablespoonfuls of chopped parsley, +two tablespoonfuls of chopped mint, two tablespoonfuls of vinegar, +salt to taste, a dash of red pepper, the grated rind and juice of two +lemons; also use the oil from the sardines. Mix and beat thoroughly; +spread between thin slices of lightly buttered rye or brown bread. + + +_SALMON SANDWICH_ + +Between thin slices of lightly buttered white bread, place a crisp +lettuce leaf; on that put canned salmon that has been seasoned with +salt and pepper and a dash of lemon juice. Garnish with a slice of +lemon. + + +_SALMON SANDWICH NO. 2_ + +One can of salmon, two sticks of celery chopped fine, juice of half +a lemon, a dash of salt, and a teaspoonful of melted butter. Mix and +place between thin slices of lightly buttered white bread, cut in fancy +shapes. Garnish with a sprig of parsley. + + +_SALMON SANDWICH NO. 3_ + +One can of salmon, one small head of lettuce chopped fine. One +teaspoonful of melted butter, a dash of salt, and juice of half a +lemon. Mix and place between thin slices of buttered white bread. +Garnish with an olive. + + +_SALMON SANDWICH NO. 4_ + +Flake the salmon and moisten with mayonnaise dressing. Use as a filling +between thin slices of brown bread lightly buttered. Garnish with a +slice of lemon that has been dipped in finely chopped parsley. + + +_SALMON AND HAM SANDWICH_ + +One-half can of salmon, two slices of cold boiled ham, two sprigs of +watercress. Chop these together until fine, add a dash of lemon juice. +Place between thinly cut slices of buttered bread. + + +_PIMENTO SANDWICH_ + +Grind two small cans of pimentos with two cakes of Neufchatel cheese, +and season with a little salt. If the mixture is too dry add a little +oil of pimentos. Spread on thin slices of lightly buttered white bread. +Place two together and cut in fancy shapes. + + +_SHRIMP SANDWICH_ + +Minced cold shrimp, a celery stick chopped fine; add a little +mayonnaise dressing, a dash of salt. Mix and spread on thin slices of +rye bread lightly buttered. Press slices together and garnish with an +olive. + + +_SHRIMP SALAD SANDWICH_ + +Marinate one cup of shrimps with French dressing; add one-half cup +each of chopped olives and pimentos; drain, moisten with mayonnaise +dressing, and place on thin slices of lightly buttered white bread, +with a crisp lettuce leaf between. + + +_LENTEN SANDWICH_ + +Whip a cup of cream until stiff, stir in minced cold shrimp, a little +parsley, a dash of salt and pepper. Spread mixture between thin slices +of white or graham bread. Garnish with an olive. + + +_CRAB SANDWICH_ + +Take the contents of a small can of crab meat, squeeze out liquor; mix +with a little mayonnaise dressing. Place a crisp lettuce leaf on each +slice of lightly buttered white bread, and spread with crab mixture. +Put slices together and cut in squares. + + +_MOCK CRAB SANDWICH_ + +One-fourth cupful of grated American cheese, two tablespoonfuls butter +creamed, a dash of salt, paprika, and mustard, a teaspoonful of chopped +olives, vinegar and anchovy paste. Mix and spread on thin slices of +white bread. Put the two slices together. + + +_ANCHOVY SANDWICH_ + +Pour off wine, then wash thoroughly in vinegar. Allow them to soak in +olive oil for a half-hour, remove, open lengthwise, and take out bones; +place between thin slices of unbuttered bread. Garnish with an olive. + + +_ANCHOVY SANDWICH NO. 2_ + +A can of boneless anchovies mixed with three hard-boiled eggs, chopped +fine. Add a dash of lemon juice, a teaspoonful of melted butter, a +pinch of salt. Mix and spread on lightly buttered white bread, with a +lettuce leaf between. Garnish with a pickle. + + +_FISH SANDWICH_ + +To cold cooked fish, minced fine, add a little chopped pickle. Season +with pepper and salt. Place between two slices of buttered white bread. + + +_FISH AND EGG SANDWICH_ + +Mix with an equal amount of cold cooked fish the yolks of hard-boiled +eggs, mixed to a paste; add a little mayonnaise dressing. Spread +mixture on lightly buttered white bread with a lettuce leaf between. + + +_SARDELLEN PASTE SANDWICH_ + +Wash, bone, and skin one-half pound of sardellen and mash to a paste. +Rub together the yolks of two hard-boiled eggs and one teaspoonful of +butter until smooth, then add the sardellen paste. Mix and spread on +small squares of buttered toast. Serve with an olive. + + +_SARDELLEN SANDWICH_ + +Clean, bone, and mash smooth, one-half pound sardellen, mix with one +tablespoonful of creamed butter, and juice of half a lemon, a dash of +white pepper, and a half-teaspoonful of prepared mustard. Spread on +thin slices of round toast, cover with another slice, and garnish with +a pickle. + + +_HALIBUT SANDWICH_ + +Cold halibut shredded, mixed with a little mayonnaise dressing and +capers. Spread between lightly buttered white bread. Garnish with a +radish. + + +_HALIBUT SANDWICH NO. 2_ + +Shred boneless cold boiled halibut and rub smooth with a wooden spoon; +season with salt and pepper and one tablespoonful of lemon juice; add +three tablespoonfuls of thick cream and toss up. Spread this mixture +on thin slices of lightly buttered white bread, with a crisp lettuce +leaf, that has been dipped in mayonnaise dressing, between. Cut +triangular. + + +_ANCHOVY TOAST_ + +One can of boneless anchovies in oil; toast squares of bread without +crusts to a nice even brown; two anchovies are placed between two +slices of toast and the yolks of hard-boiled eggs are chopped fine and +sprinkled over same, the whites being cut into cubes and disposed over +the top; dust with white pepper. Garnish with a slice of lemon. + + +_FRENCH SANDWICH_ + +To one pint of cold cooked fish, add two hard-boiled eggs chopped fine, +two tablespoonfuls of capers, and a little mayonnaise to moisten. Mix +and spread on thin slices of lightly buttered white bread, cover with +another slice, and cut in strips. Add a sprinkling of finely chopped +cress to the top of each sandwich; rub the yolk of a hard-boiled egg +through a sieve and chop the white very fine. Add a sprinkling of the +yolk to the cress on half the number of sandwiches, adding the white to +the other half. Then arrange them in groups of twos, one of each color +on the serving plate. Any cold meat may be used instead of the fish. + + +_HOT CREAMED CODFISH SANDWICH_ + +Between toasted and lightly buttered slices of white bread place hot +creamed codfish. Put a tablespoonful of the codfish on top and sprinkle +finely chopped hard-boiled egg over the codfish and garnish with a +sprig of parsley and a pickle. Serve as soon as made. + + + + + EGG + + +_EGG SANDWICH_ + +Chop finely the whites of hard-boiled eggs; force the yolks through a +potato ricer; mix yolks and whites, season with salt and pepper, and +moisten with a little mayonnaise dressing. Place mixture between thin +slices of lightly buttered white bread with a lettuce leaf between. +Garnish with an olive. + + +_EGG SANDWICH NO. 2_ + +Slice cold hard-boiled eggs and lay them between very thin, buttered +slices of white bread, seasoning them with salt, pepper, and nutmeg. +Garnish with a pickle. + + +_FRIED EGG SANDWICH_ + +Fry eggs well done, add a dash of salt and pepper, and place between +thin slices of white bread, with a crisp lettuce leaf between. Garnish +with a radish. + + +_RIBBON SANDWICH_ + +Mash the yolks of five hard-boiled eggs to a paste, add three +tablespoonfuls of mayonnaise dressing and pepper and salt to taste. +Spread lightly with butter three square thin slices of white bread +and two corresponding slices of wheat. For lower slice use the white +bread and spread with the egg paste, then place the wheat bread on +top of that and spread with the egg paste, followed by a slice of the +white bread. Press tightly together, then take a sharp knife and cut +crosswise into five sandwiches. Garnish with an olive. + + +_EGG AND LETTUCE SANDWICH_ + +Place slices of hard-boiled eggs to cover slices of thinly cut buttered +white bread, add a dash of salt and paprika, on this lay a crisp leaf +of lettuce that has been dipped in mayonnaise dressing; cover with the +other buttered slice of bread and cut diagonally in halves. Garnish +with an olive. + + +_EGG AND OLIVE SANDWICH_ + +Chop five hard-boiled eggs very fine. Stone and chop fifteen large +olives and mix with the egg, moisten all with three tablespoonfuls of +melted butter, season with salt and pepper, and mix to a moist paste. +Spread on thin slices of lightly buttered white bread. Put two slices +together and garnish with an olive. + + +_EGG AND CUCUMBER SANDWICH_ + +Run a sour cucumber pickle through the meat chopper, then run through +six hard-boiled eggs. Mix with a little mayonnaise dressing. Place +mixture between thin slices of lightly buttered white bread with a +crisp lettuce leaf between. + + +_EGG AND BROWN BREAD SANDWICH_ + +Chop hard-boiled eggs fine, season with salt and pepper, add olive oil +until of the consistency to spread. Use for a filling for brown bread +sandwiches. + + +_PURITAN SANDWICH_ + +Rub smooth the yolk of a hard-boiled egg, add a tablespoonful of +melted butter, a dash of salt and white pepper, one-half teaspoonful +of mustard and one-fourth of a pound of American cheese grated, then +stir in a scant tablespoonful of vinegar. Spread mixture on thin slices +of lightly buttered white or rye bread. Put two slices together and +garnish with a pickle. + + +_GOLD SANDWICH_ + +Rub the yolks of three hard-boiled eggs to a paste. Add two +tablespoonfuls of olive oil, mixing with a silver fork. Add a pinch +of mustard, cayenne pepper and salt, and lastly one tablespoonful of +vinegar. When this is thoroughly mixed, add one cup of grated American +cheese. Spread on thin slices of lightly buttered white bread. + + +_MONTPELIER SANDWICH_ + +Put three hard-boiled eggs and three boned anchovies in a mortar and +pound fine; add one ounce of butter, and season with salt and cayenne +pepper. Place between thin slices of white bread cut in fancy shapes. +Garnish with a sprig of parsley. + + +_JAPANESE EGG SANDWICH_ + +Chop four hard-boiled eggs and three boned sardines fine, add a +teaspoonful of melted butter and rub to a paste; season with pepper and +salt and a little mayonnaise dressing; cut in slender strips. Garnish +with parsley and an olive. + + +_BROWN EGG SANDWICH_ + +Mash the yolks of five hard-boiled eggs and moisten with a teaspoonful +of melted butter and a drop of vinegar, work to a paste, adding salt, +pepper and a little French mustard, and a drop of tabasco. Spread the +mixture between slices of lightly buttered Boston brown bread cut wafer +thin. Garnish with an olive. + + +_EASTER SANDWICH_ + +Between thin slices of lightly buttered white bread, place a crisp +lettuce leaf that has been dipped in mayonnaise dressing. On this place +round slices of cold hard-boiled egg. Dust with pepper and salt. Cut +sandwiches in squares and tie with lavender baby ribbon. + + +_CHEVY CHASE SANDWICH_ + +Put six hard-boiled eggs through a potato ricer. To these add six +sweet pickles, chopped fine, a dash of salt and white pepper, and two +teaspoonfuls of melted butter; mix and place between thin slices of +lightly buttered white bread. + + +_OUTING SANDWICH_ + +Chop hard-boiled eggs fine, season with salt and pepper; moisten with +mayonnaise dressing. Spread on buttered whole wheat bread. Garnish with +a pickle. + + +_TRAVELLER’S SANDWICH_ + +Chop hard-boiled eggs fine, add a few minced olives, season with lemon +juice; mix with butter, creamed. Spread on thin slices of white bread. + + +_CURRIED EGG AND OYSTER SANDWICHES_ + +Chop four boiled eggs very fine, season with pepper and salt and +spread on thin slices of lightly buttered white bread; on top of eggs +place three pickled oysters; over this spread a tablespoonful of curry +sauce and cover with another slice of bread. The sauce is made thus; +put a tablespoonful of butter into a sauce pan, add a cup of milk, +thicken with a little flour dissolved in a little cold milk, let come +to a boil, then add a dash of onion juice, salt and pepper, and a +teaspoonful of curry. Let simmer a minute, then set it aside to cool. +When sandwiches are ready to serve, spread this sauce over the egg +and oysters, then cover with the other slice of bread. Garnish with +parsley. + + + + + SALAD + + +_TOMATO SANDWICH_ + +Pare, chill, and cut ripe tomatoes thin, season with salt and pepper +and a little lemon juice. Place between thin slices of lightly buttered +white bread with a crisp lettuce leaf between. + + +_TOMATO SANDWICH NO. 2_ + +On thin slices of lightly buttered white bread place a crisp lettuce +leaf that has been dipped in mayonnaise dressing; on this, place +thin slices of tomato, add a dash of salt, and spread lightly with +mayonnaise dressing; cover with another lightly buttered slice of bread. + + +_TOMATO AND ONION SANDWICH_ + +Mix in a bowl some tomato catsup, season with pepper and salt and +a pinch of sugar, add a little finely chopped onion, mix and place +between thin slices of buttered white bread, with a crisp lettuce leaf +between. + + +_TOMATO AND HORSE-RADISH SANDWICH_ + +Slice a tomato thin and sprinkle with salt. Mix one-half cup of +horse-radish with two tablespoonfuls of mayonnaise dressing. Spread +thin slices of lightly buttered white bread with the horse-radish +mixture, and put the sliced tomato between. + + +_TOMATO AND NUT SANDWICH_ + +Chop three medium sized tomatoes, add one small green pepper chopped +fine, and a half-cup of chopped walnuts; add a dash of mayonnaise +dressing and place on a lettuce leaf between thin slices of white bread +cut in squares. + + +_SPECIALTY SANDWICH_ + +On thin slices of toasted bread that have been lightly buttered, place +a thick slice of tomato, over top of tomato spread salad dressing, then +just a touch of caviare, cover with another slice of toast, and garnish +with a slice of lemon. + + +_EPICUREAN SANDWICH_ + +Two medium sized tomatoes, three green sweet peppers, and one small +onion, chop fine, mix together, salt, and drain in sieve for five +minutes. Mix with a little salad dressing and place on a lettuce leaf, +between thin slices of white or whole wheat bread lightly buttered. + + +_BEET SANDWICH_ + +Chop cold boiled beets fine, season with salt and pepper and a dash of +vinegar. On thin slices of lightly buttered white bread, spread cream +cheese. On top of this sprinkle the chopped beets. Cover with another +slice of bread. + + +_BEET AND CHEESE SANDWICH_ + +Slice bread thin. Spread one piece with beets that have been chopped +very fine and moistened with mayonnaise dressing. The other spread with +cream cheese. Press slices firmly together. + + +_WATERCRESS SANDWICH_ + +Dip fresh leaves of watercress in mayonnaise dressing. Place between +thin slices of white bread lightly buttered. + + +_WATERCRESS AND EGG SANDWICH_ + +Chop cress and moisten with French dressing. Press the yolks of three +hard-boiled eggs through a colander and add to the mixture. Place +between thin slices of lightly buttered white bread. + + +_WATERCRESS AND EGG SANDWICH NO. 2_ + +Cut watercress into small pieces, removing the stalks, and mix with +finely chopped hard-boiled eggs, seasoned with salt and pepper. Place +between thin, buttered slices of bread, sprinkling the cress and egg +very lightly with lemon juice. Press together, and cut in squares, +removing the crusts. + + +_MUSHROOM SANDWICH_ + +Boiled mushrooms chopped fine, cold boiled tongue chopped fine, season +with pepper and salt, add a little mayonnaise dressing, mix, and spread +between thin slices of buttered white bread. Garnish with an olive. + + +_WESTERN SANDWICH_ + +Chop five olives, a dozen capers, and one gherkin fine and mix with +two tablespoonfuls of mayonnaise dressing. Spread the lower slices of +buttered white bread with fresh cream cheese, season with salt and +pepper, then put another slice on top of that and spread with the olive +mixture. On top place a third slice, press together, cut round, and +garnish with a sprig of parsley. + + +_PICCALILLI SANDWICH_ + +Between thinly cut slices of lightly buttered white bread, place a +layer of sweet piccalilli; cut in diamond shape. Garnish with a sprig +of parsley. + + +_GREEN PEPPER AND EGG SANDWICH_ + +Between thinly cut slices of lightly buttered white bread, place +seedless green peppers that have been chopped fine and mixed with a +little mayonnaise dressing. On top of that place slices of hard-boiled +egg. Garnish with a sprig of parsley and a small pickle. + + +_NASTURTIUM SANDWICH_ + +Spread thin slices of lightly buttered white bread with mayonnaise +dressing; place nasturtium blossoms overlapping one another half way; +roll up the sandwich and fasten with a toothpick. + + +_RIPE OLIVE SANDWICH_ + +Chop ripe olives fine, mix with a little mayonnaise, and place between +thin slices of lightly buttered white bread. + + +_OLIVE SQUARES_ + +Cut thin squares of brown bread and lightly butter, adding a dash of +pepper and salt. Stone eight olives, chop them with two stalks of +celery, one tiny cucumber pickle, a teaspoonful of catsup, a dash of +salt and pepper, and a very little mustard. Mix well and spread on the +brown bread, covering with another square. + + +_OLIVE AND PEPPER SANDWICH_ + +Chop olives fine, add a little finely chopped green and red (sweet) +peppers, a dash of mayonnaise dressing; mix and place between thin +slices of lightly buttered white bread. + + +_OLIVE AND CHICKEN LIVER SANDWICH_ + +Chop olives and cold boiled chicken livers fine; mix with mayonnaise +and spread on thin slices of whole wheat bread. Put the slices +together. + + +_OLIVE AND CHEESE SANDWICH_ + +Thin slices of white bread lightly buttered, cut in hexagon shape. +Between each two slices place a layer of Neufchatel cheese mixed to +a paste with a little thick cream and mayonnaise dressing, and cover +thickly with chopped olives. + + +_OLIVE AND CAPER SANDWICH_ + +Stone the olives and chop fine, adding one-third quantity of capers, +mix with a little mayonnaise dressing, and spread between thin slices +of lightly buttered white bread. + + +_OLIVE AND CAPER SANDWICH NO. 2_ + +Chop equal amount of capers and olives fine, season with celery salt +and paprika, add a little olive oil or melted butter, mix until smooth. +Spread on slices of lightly buttered white bread. + + +_OLIVE AND NUT SANDWICH_ + +Chop olives and English walnuts fine, add a dash of mayonnaise +dressing, and spread on lightly buttered brown bread. + + +_CUCUMBER SANDWICH_ + +Peel cucumbers and cut into the thinnest possible slices and sprinkle +with salt and pepper and a few drops of lemon juice. Place between thin +slices of lightly buttered bread. + + +_CUCUMBER SANDWICH NO. 2_ + +Sprinkle thin slices of lightly buttered white bread with cayenne. +Place thinly sliced cucumbers that have been mixed with a little French +dressing between the slices. + + +_CUCUMBER SANDWICH NO. 3_ + +Soak thin slices of cucumber for one hour in good white vinegar, season +with salt and pepper. Place between thin slices of buttered brown +bread. Cut in strips. + + +_CUCUMBER SANDWICH NO. 4_ + +Chop cucumbers fine, add a pinch of salt and pepper and a dash of +French dressing. Mix and place between thin slices of lightly buttered +white bread, with a crisp lettuce leaf between. + + +_CUCUMBER AND CHIVES SANDWICH_ + +On thin slices of lightly buttered white bread, place thin slices of +cucumber, over which sprinkle chopped chives; cover with another slice +of bread and cut in squares. + + +_CUCUMBER AND CHEESE SANDWICH_ + +Slice cucumbers thin, let stand in salt water ten minutes, drain, and +place slices on thinly buttered white bread. Sprinkle with grated +American cheese, put slices together, and garnish with a radish. + + +_CUCUMBER AND RED PEPPER SANDWICH_ + +Chop three medium sized cucumbers and one red pepper, add a little +mayonnaise dressing, and place between thin slices of lightly buttered +white bread. + + +_CUCUMBER AND ONION SANDWICH_ + +Chop fine one large cucumber and a small white onion. Add a dash of +pepper and salt and moisten with a little mayonnaise dressing. Place +between thin slices of lightly buttered Boston brown bread. + + +_DILL SANDWICH_ + +Lightly butter slices of white bread; cover half of them with thin +slices of the white meat of roasted chicken; put over this a thin layer +of dill pickles; cover with another slice of buttered bread, trim off +the crusts, cut in triangles, and serve on a lettuce leaf. + + +_SPINACH SANDWICH_ + +Chop cold boiled spinach and the yolks of hard-boiled eggs fine, add a +dash of salt and vinegar. Spread between thin slices of buttered white +bread. Garnish with a pickle. + + +_ONION SANDWICH_ + +Slice a mild sweet onion and lay in salted ice water for a half-hour. +Mix with a good mayonnaise dressing, and place slices of onion between +well buttered slices of Boston brown bread cut thin. + + +_MUSTARD SANDWICH_ + +Cream two tablespoonfuls of butter with one tablespoonful of prepared +mustard. Spread a thin layer between thinly cut slices of rye bread. +Garnish with a pickle. + + +_MOSAIC SANDWICH_ + +White, brown, and graham bread are used for this sandwich. Cut the +slices thin and spread with green butter. The butter is made by putting +cold boiled spinach through a sieve, season with finely chopped parsley +and capers, and mix smooth with creamed butter. Put slices together. + + +_HORSE-RADISH SANDWICH_ + +Cream two tablespoonfuls of butter, add three tablespoonfuls of +prepared horse-radish, spread between exceedingly thin slices of white +bread. Garnish with parsley; serve as soon as made. + + +_CELERY SANDWICH_ + +Chop fine a few stalks of celery, mix with a little mayonnaise +dressing, spread on thin slices of lightly buttered bread, cover with +another slice. + + +_CELERY SANDWICH NO. 2_ + +Butter bread on the loaf, first having creamed the butter. Cut away the +crusts and starting at one corner of the slice, roll it over two crisp +short celery sticks. Tie with baby ribbon. + + +_CELERY AND ENGLISH WALNUT SANDWICH_ + +Mix one cup of chopped celery, one-fourth cup of chopped English +walnuts, and one-fourth cup chopped olives. Moisten with mayonnaise and +place between thin slices of lightly buttered brown bread. + + +_CELERY AND ENGLISH WALNUT SANDWICH NO. 2_ + +Chop celery and English walnuts fine, add a dash of salt and allspice, +moisten with a little mayonnaise dressing. Spread between thin slices +of lightly buttered white bread. + + +_LETTUCE SANDWICH_ + +Between thin, oblong slices of lightly buttered white bread, place a +crisp lettuce leaf that has been dipped in mayonnaise dressing, and +sprinkled with Parmesan cheese. + + +_LETTUCE SANDWICH NO. 2_ + +Cut crisp lettuce leaves into ribbons with scissors, add a dash of +mayonnaise dressing, and season with salt. Place between thin slices of +lightly buttered white or brown bread. + + +_BOSTON BROWN BREAD SANDWICH_ + +Between thin slices of lightly buttered brown bread place a lettuce +leaf that has been dipped in mayonnaise dressing. + + +_BAR HARBOR SANDWICH_ + +Cut the crisp lettuce leaves into ribbons with the scissors, salt and +pepper and moisten with a little mayonnaise dressing. Place on thin +slices of lightly buttered white bread; on each lay a thin slice of +tomato and cover with another slice of buttered bread. Press together +and serve as soon as made. + + +_RADISH SANDWICH_ + +Between thin slices of lightly buttered white bread place sprigs of +watercress and thin slices of a radish that has been dipped in French +dressing. Can be served with the fish course. + + +_STRING BEAN SANDWICH_ + +Cook string beans until tender; when cold, cut in small pieces, add +a chopped onion, and a few chopped English walnut meats. Mix with a +little French dressing and spread between lightly buttered slices of +white bread, with a crisp lettuce leaf between. + + +_APPLE AND CELERY SANDWICH_ + +Chop three apples and three stalks of celery fine. Mix with a little +mayonnaise dressing and place on thin slices of lightly buttered white +bread. Put the two slices together. + + +_APPLE AND GRAPE SANDWICH_ + +Remove the seeds from thin skinned white grapes; add one apple and one +stalk of celery; chop fine. Moisten with French dressing, toss up, and +spread on thinly cut slices of buttered white bread. Place the two +slices together. + + +_APPLE SALAD SANDWICH_ + +Chop fine two medium sized red apples and two stalks of celery; mix +with a little boiled dressing and place between thin slices of buttered +white bread. + + +_WALDORF SANDWICH_ + +Chop two apples, two stalks of celery, and one sweet pepper fine, add +a little mayonnaise dressing, mix, and place between thin slices of +lightly buttered white bread. Garnish with a sprig of watercress. + + +_NOVELTY SANDWICH_ + +Chop one small onion, eight olives, one green pepper (seeds removed), +and one chow chow pickle fine. Add one cupful of grated Parmesan +cheese; moisten with enough mustard dressing from the chow chow to form +a paste. Spread on thin slices of lightly buttered white bread. Cover +with another slice and cut in triangles. + + +_ST. PATRICK SANDWICH_ + +Chop a handful of mint, a handful of parsley, and a tiny onion very +fine, add a dash of paprika, mix with a little mayonnaise dressing. +Place between thin slices of lightly buttered white bread. Garnish with +a sprig of parsley. + + +_TARTAR SANDWICH_ + +Take two tablespoonfuls each of chopped onion, parsley, capers, and +sour cucumber pickles. Mix with two tablespoonfuls of mayonnaise +dressing. Place mixture between thin slices of graham or white bread +lightly buttered. + + +_GRAPE FRUIT SANDWICH_ + +Remove the pulp from grape fruit, making one cup; add one-fourth cup +of finely chopped walnuts, moisten with a little mayonnaise dressing, +and place between thin slices of lightly buttered white bread cut in +strips. + + +_CHERRY SALAD SANDWICH_ + +Remove stones from two cups of cherries, add one-half cup of English +walnuts and two stalks of celery that have been chopped fine; add +enough mayonnaise to moisten; place between thin slices of lightly +buttered white bread. Garnish with a cherry. + + +_PINEAPPLE SALAD SANDWICH_ + +Shred one medium sized pineapple, add one cupful of skinned and seeded +white grapes, one-half cup of finely chopped English walnuts; moisten +with cream mayonnaise. Place between thin slices of lightly buttered +white bread with a crisp lettuce leaf between. Garnish with a red +cherry. + + +_MOCK OYSTER SANDWICH_ + +Boil salsify until tender, work smooth with a little sweet cream, +season with salt, cayenne, and a dash of anchovy sauce; place between +thin slices of lightly buttered white bread. + + + + + MEAT + + +_ROAST BEEF SANDWICH_ + +Two cups of cold boiled beef chopped fine; add a tablespoonful of +tomato catsup, a dash of pepper and celery salt, two tablespoonfuls of +melted butter, and a teaspoonful of vinegar. Mix well and spread on +lightly buttered white bread. Put the two slices together and garnish +with an olive. + + +_ROAST BEEF SANDWICH NO. 2_ + +Between thin slices of buttered bread place thin slices of cold roast +beef; spread this thinly with horse-radish. + + +_HOT ROAST BEEF SANDWICH_ + +Between thin slices of lightly buttered white bread place a thin slice +of hot roast beef. Put two tablespoonfuls of brown gravy over top. +Garnish with a pickle. + + +_ROAST BEEF AND TOMATO SANDWICH_ + +Lightly butter thin slices of Boston brown bread, cover with a thin +layer of cold roast beef, lightly spread with mayonnaise dressing; put +on top of this a slice of tomato, dust with pepper and salt, cover with +another slice of bread. Serve on lettuce leaves. + + +_ROAST BEEF AND JAM SANDWICH_ + +Between thin slices of lightly buttered white bread, place thin slices +of cold roast beef; on top of this spread plum jam. + + +_ROAST BEEF SALAD SANDWICH_ + +Chop fine one cup of cold roast beef, one-half head of lettuce, one +boiled beet, one hard-boiled egg, one small onion, and one pickled +cucumber. Mix with French dressing and place between thin slices of +lightly buttered white bread. + + +_RARE BEEF SANDWICH_ + +To two parts of chopped lean rare beef, add one part of finely minced +celery. Season with salt, pepper, and a little made mustard. Place on a +lettuce leaf between thin slices of lightly buttered white bread. + + +_CORNED BEEF SANDWICH_ + +Chop cold corn beef very fine, season with mustard and a dash of +catsup. Place mixture on a lettuce leaf, between lightly buttered white +bread. + + +_CHIPPED BEEF SANDWICH_ + +Chop chipped beef very fine and mix with a little mayonnaise; spread on +thin slices of lightly buttered white bread. + + +_PICNIC SANDWICH_ + +A pound of raw beef run through the meat chopper; a teacupful of bread +crumbs, pepper and salt to taste; mix with a well beaten egg, and form +into a roll. Take a flank of mutton, remove the bones and lay the +above mixture on the mutton and do it up into a roll; bind it with a +tape. Sew up the ends so mixture will not bulge out; dust with pepper +and salt, then roast it; when it is cold, take off the tape, take +out the sewing, and slice thin. Place between thin slices of lightly +buttered white bread. Garnish with an olive. + + +_CANNIBAL SANDWICH_ + +Chop raw beef and onions very fine, season with salt and pepper, and +spread on lightly buttered brown bread. + + +_MEAT AND MUSHROOM SANDWICH_ + +Mince boiled mushrooms and cold beef or tongue together, and spread +between thin slices of lightly buttered white bread. Lightly spread the +filling with French mustard. Garnish with a pickle. + + +_FRIED COLD MEAT SANDWICH_ + +Place between thin slices of white bread, cold roast beef or lamb, +chopped fine; season with pepper and salt. Mix with a little of the +left-over gravy; dip in egg and milk and fry brown in butter. Serve hot. + + +_BROILED STEAK SANDWICH_ + +Between slices of lightly buttered white bread, place a thin piece of +hot broiled steak, season with salt and pepper. Garnish top with a thin +slice of Bermuda onion. + + +_HAM SANDWICH_ + +Grind boiled ham fine; mix with a little chopped celery and mayonnaise. +Place between slices of thinly cut buttered bread. + + +_HAM SANDWICH NO. 2_ + +Chop ham fine, mix with a little mayonnaise dressing, and place between +thin slices of lightly buttered white bread. Garnish with parsley and a +pickle. + + +_HAM SANDWICH NO. 3_ + +Slice cold boiled ham thin; spread with French mustard, place between +thin slices of rye bread. Garnish with a pickle. + + +_HAM SANDWICH NO. 4_ + +One pound of cold boiled ham run through fine knife or meat chopper, +one-half cup strained lemon juice, mix with a little mayonnaise +dressing, spread on thin slices of lightly buttered white bread, with a +crisp lettuce leaf between. + + +_HOT HAM SANDWICH_ + +Spread thin slices of white bread with chopped cold boiled ham, over +same spread a little mustard, and cover with another slice. Beat an egg +and add one-half cup of milk, and in this mixture dip the sandwiches. +Garnish with parsley and a pickle. + + +_HOT HAM SANDWICH NO. 2_ + +Spread finely minced boiled ham on thin slices of lightly buttered +bread. Put the sandwiches together and cut into triangles. Beat two +eggs light, add a cup of milk and a pinch of salt. Dip the sandwiches +in the egg and milk and fry brown on a hot buttered griddle. Garnish +with a slice of broiled tomato and serve at once. + + +_HAM FINGERS_ + +Run lean ham through the meat chopper, season with salt and pepper, and +moisten with a little salad dressing. Place the ham between slices of +thinly cut and lightly buttered bread. Cut in shape of lady fingers and +garnish with a sprig of watercress. + + +_HAM AND EGG SANDWICH_ + +Chop cold boiled ham and hard-boiled eggs fine, season with pepper and +salt, and a dash of mayonnaise dressing. Place the mixture between thin +slices of lightly buttered brown bread. Garnish with a small pickle. + + +_HAM AND EGG CLUB SANDWICH_ + +Chop cold boiled ham very fine and rub smooth in a mortar; pass the +yolks of four hard-boiled eggs through a sieve and add a little +mayonnaise dressing. Cut white bread very thin and lightly butter; on +one slice spread the ham, then cover with another slice, and on that +spread the egg mixture with a crisp lettuce leaf between, topped by a +third slice of lightly buttered bread. Garnish with a pickle. + + +_HAM AND NUT SANDWICH_ + +Mince finely some cold boiled ham and add to it about half the quantity +of finely chopped peanuts. For every cupful of ham add a tablespoonful +of chopped pickles and a little chopped celery. Mix to a paste with +salad dressing and spread on thin slices of lightly buttered white +bread and serve on a lettuce leaf. + + +_POTTED HAM SANDWICH_ + +Between thin slices of lightly buttered white bread spread potted ham; +remove crusts and shape them in triangular form. Garnish top with a +radish. + + +_POTTED HAM SANDWICH NO. 2_ + +Toast saltine biscuit, lightly butter, and spread with potted ham. Put +two together, serve as soon as made. Garnish with a pickle. + + +_PARTY SANDWICH ROLLS_ + +Fresh bread is used for these sandwiches. Cut the slices as thin as +possible and remove the crusts. Lay crisp lettuce leaves that have been +dipped in mayonnaise dressing on the slices; on top of that place thin +shavings of cold boiled ham; roll the slices very closely and fasten +with a toothpick or ribbon. Pile on a serving dish and garnish with +pickles and radishes. + + +_WESTPHALIAN HAM SANDWICH_ + +Between thin slices of lightly buttered rye bread, place thin slices of +Westphalian ham; add a dash of mustard, and garnish top with a pickle. + + +_AUTOMOBILE SANDWICH_ + +Run through the meat chopper two pounds of cold boiled ham, half a +pound of walnut meats, and four dill pickles. Mix with a little French +mustard, and place between slices of lightly buttered bread. + + +_STAG SANDWICH_ + +Run cold boiled ham and dill pickle through the meat chopper, add a +little French mustard, and spread on thin slices of lightly buttered +white bread. Cover with another slice. + + +_BOSTON CLUB SANDWICH_ + +Cut brown bread into rounds with a cake cutter and lightly butter. +Chop one-half pound of cold boiled mutton fine; add a dash of salt and +pepper, two tablespoonfuls of olive oil, or melted butter. On the lower +round of buttered bread place a small crisp lettuce heart that has been +dipped in mayonnaise dressing. On top of that place a slice of tomato, +then another slice of buttered bread, then the mutton mixture. Place on +top another round of buttered bread and press the two together. + + +_VEAL SANDWICH_ + +Grind through meat chopper the desired amount. To one cup of chopped +meat add one tablespoonful of vinegar, one-half teaspoonful of mustard, +one-half of a small onion chopped fine. Salt and pepper to taste. Mix +to a paste with mayonnaise dressing, and place between thin slices of +lightly buttered white bread. Garnish with a pickle. + + +_CALF’S LIVER SANDWICH_ + +Chop cooked calf’s liver fine, add crisp fried bacon chopped fine. +Season with salt and pepper, add a dash of catsup; mix and place on +lettuce leaves between thin slices of buttered white bread. + + +_CALF’S LIVER AND BACON SANDWICH_ + +Calf’s liver well cooked and chopped fine, slices of bacon fried crisp +and chopped fine; season with salt and pepper and a dash of catsup. Mix +and place on thin slices of lightly buttered graham or white bread, +with a crisp lettuce leaf between. + + +_TEXAS SANDWICH_ + +Chop one-half pound of broiled calf’s liver fine. Season with salt and +cayenne pepper, add one teaspoonful of melted butter and a few drops of +onion juice; rub together to a smooth paste. Spread on thin slices of +unbuttered white bread. Cover with another slice. + + +_TONGUE SANDWICH_ + +Between thin slices of lightly buttered white bread, lay a crisp +lettuce leaf that has been dipped in mayonnaise dressing; on that lay a +thin slice of tongue; on top of that a slice of ripe tomato spread with +mayonnaise. + + +_TONGUE SANDWICH NO. 2_ + +Mince boiled tongue, add a teaspoonful of melted butter, a +tablespoonful of tomato catsup, a dash of celery salt, and when mixed +place between thinly buttered white or brown bread. Serve with a sweet +pickle. + + +_TONGUE AND EGG SANDWICH_ + +Chop cold boiled tongue fine; season with salt and pepper and a +tablespoonful of melted butter; mix and spread on rounds of toasted +bread. Place leaves of watercress around edge on top of the toast and +in the centre pile hard-boiled egg that has been chopped fine and mixed +with a little mayonnaise dressing. + + +_DEVILED TONGUE SANDWICH_ + +Run a quarter of a pound of cold boiled tongue through the meat +chopper; add to it three hard-boiled eggs chopped fine, a dash of red +pepper and paprika, a teaspoonful of Worcestershire sauce, and two +tablespoonfuls of melted butter. Mix and place between thin slices of +lightly buttered bread with sprigs of watercress between. + + +_TONGUE AND TOMATO SANDWICH_ + +Lightly butter three thin slices of white bread. On lower slice place a +lettuce leaf that has been dipped in mayonnaise dressing; on leaf place +a slice of cold boiled tongue, then a slice of bread; on this lay a +slice of tomato that has been dipped in mayonnaise dressing, topped by +a third slice of bread. Garnish with an olive. + + +_EXCURSION SANDWICH_ + +Chop cold boiled tongue fine. To each cupful, add two tablespoonfuls of +melted butter, a dash of red pepper, and one-half teaspoonful of onion +juice. Mix and spread on very thin slices of white bread, cover with +another slice, and serve with a pickle. + + +_LAMB SANDWICH_ + +To three cups of cold cooked lamb, chopped fine, add three +tablespoonfuls of Parmesan cheese, one teaspoonful of mustard, a dash +of salt and pepper, and a little mayonnaise dressing; mix until smooth. +Place this on lettuce leaf between slices of lightly buttered white +bread. + + +_LAMB SANDWICH NO. 2_ + +Chop cold cooked lamb and a green pepper fine. Season with salt and add +a dash of mayonnaise dressing. Spread on thin slices of graham bread +lightly buttered. Put the two slices together. + + +_MUTTON SANDWICH_ + +Chop cold boiled mutton fine, add a dash of tabasco sauce, a +teaspoonful of olive oil or melted butter, a tablespoonful of vinegar, +and a pinch of salt. Spread on lightly buttered white bread. Serve with +a pickle. + + +_MUTTON SANDWICH NO. 2_ + +Chop cold cooked mutton very fine; to each pint add one teaspoonful of +salt, one tablespoonful of capers, one teaspoonful of chopped mint, +a dash of pepper, and one tablespoonful of lemon juice. Spread this +thickly over whole wheat bread. Cover with another slice and serve on +lettuce leaves. + + +_MUTTON AND PEA SANDWICH_ + +Butter slices of white bread lightly and lay on them thin slices of +cold boiled mutton. Mix together half a pint of cooked peas that have +been seasoned with salt, pepper, a little butter, and a teaspoonful of +capers. Place a layer of peas over the mutton, then a crisp lettuce +leaf, then cover with another slice of buttered bread, and cut into +triangles. + + +_SUMMER SANDWICH_ + +Cut white bread into rounds with a cake cutter and lightly butter. +Chop one-half pound of cold boiled mutton fine; add two tablespoonfuls +of melted butter, and a dash of salt and pepper. Peel four tomatoes, +cut these into rather thick slices and remove the seeds from the +centre. Place a lettuce leaf that has been lightly dipped in mayonnaise +dressing on a slice of toast, and put a slice of tomato on top of that. +Fill the space from which you have taken the seeds with the mutton +mixture. Put on top another slice of toasted and lightly buttered +bread, and press the two slices firmly together. + + +_POTTED MEAT SANDWICH_ + +Chop one pound of tender cooked veal fine and add one-fourth cup of fat +pork cooked and chopped fine. Season with salt and pepper, a little +anchovy essence, and a little mace. Moisten with a little butter and +work until smooth. Press the mixture solidly into small can or jar, +pour melted butter to the depth of one-half inch over same, and set in +a cool place. When ready for use, slice and place between thin slices +of white bread. Garnish with a pickle. + + +_FARMER SANDWICH_ + +Between thin slices of white bread, place thin slices of cold roast +pork; on top of this spread apple sauce. + + +_PORK SANDWICH_ + +Chop cold boiled pork and a celery stalk fine; season with salt, add +a dash of Worcestershire, slightly diluted with water; mix and place +between thin slices of buttered white bread. + + +_MINCE-MEAT SANDWICH_ + +Moisten thick round crackers with hot milk; spread with a thick layer +of hot mince meat, made rather moist with the addition of a little +fruit juice or syrup. Place another cracker on top, then whipped cream +on top of that. To be eaten with a fork. + + +_SOUTHERN (BACON) SANDWICH_ + +On thin slices of buttered whole wheat bread, place a lettuce leaf; add +thin slices of crisp fried bacon; spread with a little mustard, and put +slices together. Garnish with a radish. + + +_TIP-TOP SANDWICH_ + +Chop fine six slices of uncooked bacon, add two green peppers (seeds +removed) chopped fine, three onions the size of an egg chopped fine, +season with pepper and salt. Fry the above mixture until the bacon is +done, then scramble in two eggs. Place between thin slices of lightly +buttered white bread. Garnish with a radish. + + +_CHICKEN SANDWICH_ + +Two cups of finely minced cold cooked chicken, a heaping tablespoonful +of Parmesan cheese, a tablespoonful of tomato catsup, a dash of +French mustard, salt and pepper, add a little thick cream, work all +to a smooth paste. Place between thin slices of buttered white bread. +Garnish with a stick of celery. + + +_CHICKEN SANDWICH NO. 2_ + +To the white meat of a cold boiled chicken chopped fine, add a crisp +celery stalk chopped fine, and mix with a little mayonnaise dressing. +Place between thinly cut slices of buttered white bread, and garnish +with an olive. + + +_CHICKEN SANDWICH NO. 3_ + +Chop cold cooked chicken fine; season with pepper and salt, add a dash +of mayonnaise dressing, spread on thinly cut slices of buttered white +bread, with a lettuce leaf between, and garnish with an olive. + + +_CHICKEN SANDWICH NO. 4_ + +One cup of cold boiled chicken chopped fine; season with salt and +paprika, moisten with a little cream, paste between thin slices of +lightly buttered whole wheat bread. + + +_HOT CHICKEN SANDWICH_ + +Between thin slices of lightly buttered toast, place slices of warm +chicken breast; over same pour hot gravy, made of slightly thickened +chicken stock, seasoned with salt and pepper, and a little chopped +parsley. Cut triangular and garnish with a pickle, and a radish. + + +_CHICKEN LIVER SANDWICH_ + +Boil chicken liver until tender and rub through a sieve; mix with an +equal amount of olives chopped fine, and mayonnaise dressing; place +between thin slices of lightly buttered white bread. + + +_PRESSED CHICKEN SANDWICH_ + +Boil fowl until tender; remove bones and skin; chop fine; season with +salt, pepper, and sage to taste. Mix teaspoonful of mustard with a +tablespoonful of vinegar, heat and pour over chicken, with some of the +broth, and press in earthen dish. When cold and ready for use, slice +and place between thin, lightly buttered bread with a crisp lettuce +leaf between. + + +_JELLIED CHICKEN SANDWICH_ + +Chop the white meat of cold boiled chicken fine, rub to a paste. Put +a scant tablespoonful of gelatine in a half-cup of cold water, place +it over the fire until it has dissolved; then add the chicken paste, a +dash of salt and pepper, and a half-teaspoonful of grated horse-radish. +Stir this mixture until it begins to thicken, then stir in one cup of +cream that has been whipped to a stiff froth, place it in the ice box +until very cold; when ready for use, cut thin and place between lightly +buttered slices of crustless white bread. Garnish with parsley and an +olive. + + +_CREAM OF CHICKEN SANDWICH_ + +Take one cupful of chopped chicken and pound it fine; dissolve a +tablespoonful of gelatine in a half-cup of cold water; then add the +chicken meat, a dash of salt, a teaspoonful of grated horse-radish; +stir until it begins to thicken, then add a little at a time, one-half +pint of cream that has been whipped to a stiff froth; set in the ice +box until very cold. On thin slices of lightly buttered white bread, +spread the mixture; cut in fancy shapes and garnish each with a radish. + + +_CHICKEN AND EGG SANDWICH_ + +One cupful of cold chicken chopped fine; the yolks of two hard-boiled +eggs chopped fine; one teaspoonful of melted butter, one teaspoonful +of lemon juice, one teaspoonful of rich stock, and salt and pepper to +taste. Mix to a paste and spread on thin slices of lightly buttered +white bread. Garnish with an olive. + + +_CHICKEN SURPRISE SANDWICH_ + +Chop cold boiled chicken and few capers fine; mix with a little +mayonnaise dressing and spread between thin slices of toasted white +bread. Garnish with an olive. + + +_CHICKEN AND HAM SANDWICH_ + +One cupful of chopped ham, one cupful of cold boiled chicken meat; +season with salt and pepper and moisten with mayonnaise dressing. +Spread this mixture on thin slices of lightly buttered white bread, +cover with another slice, and cut in halves. Garnish with a pickle. + + +_CHICKEN AND HAM (CLUB) SANDWICH_ + +Toast and lightly butter three thin slices of white bread; place a +lettuce leaf that has been dipped in mayonnaise dressing on the lower +slice. On this, place slices of cold roast fowl, then put another +slice of toast on top of that, with another leaf of lettuce, follow by +thin slices of broiled ham, topped by a third slice of toasted bread. +Garnish top with dill pickle, cut in thin slices lengthwise. + + +_CHICKEN AND ENGLISH WALNUT SANDWICH_ + +Spread thin slices of buttered white bread with English walnut or +almond meats chopped fine. Spread the corresponding pieces with cold +boiled chicken chopped fine; add a little mayonnaise dressing and press +pieces together. Garnish with an olive. + + +_CHICKEN AND ALMOND SANDWICH_ + +One cup of cold boiled chicken chopped fine; one cup of almonds chopped +fine; moisten with a little cream, season with salt and paprika, place +between thin slices of entire wheat bread. Garnish with parsley, and an +olive. + + +_CHICKEN AND GREEN PEPPER SANDWICH_ + +Run enough chicken through the meat chopper to make two cupfuls; cut +out the stem ends and remove the seeds from three large sweet peppers; +run them through the meat chopper; mix the chicken and pepper together; +season with half a teaspoonful of salt, and two tablespoonfuls of sweet +cream. Place between thin slices of lightly buttered white bread. Cut +in triangles. Serve on lettuce leaf. + + +_ASPIC JELLY SANDWICH_ + +Soak one box (two ounces) of gelatine in one cup of chicken liquor +until softened; add three cupfuls of chicken stock seasoned with a +little parsley, celery, three cloves, a blade of mace, and dash of +salt and pepper. Strain into a dish and add a little shredded breast +of chicken; set in a cold place to harden; when cold, slice in fancy +shapes and place on slightly buttered whole wheat bread. Garnish with a +stick of celery. + + +_RECEPTION SANDWICH_ + +Equal quantities of breast of cold boiled chicken and tongue, put +through food chopper; season with celery salt, cayenne, anchovy paste, +and mayonnaise. Place mixture between slices of lightly buttered white +bread with crisp lettuce leaf that has been dipped in tarragon vinegar. + + +_QUEEN SANDWICH_ + +Mince finely two parts of cooked chicken or game to one part of cooked +tongue, and one part of minced cooked mushrooms. Season with salt and +pepper and a little lemon juice; mix and place between thin slices of +buttered white bread. Garnish with small pickle. + + +_FRENCH ROLL SANDWICH_ + +French rolls are used for this sandwich. Make a small round opening +in top of each and take out some of the crumbs; save the small crusts +from the top of the opening; chop fine five olives, a tablespoonful of +capers, one green sweet pepper (seeds removed), one gherkin, the white +meat of one chicken, and two ounces of tongue chopped fine. Moisten +with mayonnaise dressing. Fill this mixture into the roll, put the +small crust on top, and garnish with a pickle. + + +_CREOLE SANDWICH_ + +One cupful of cold boiled chicken chopped fine, two tablespoonfuls +of green pepper that has been parboiled and chopped fine. Add a dash +of salt, and a teaspoonful of chopped parsley; moisten with a little +mayonnaise dressing and place between thin slices of lightly buttered +white bread. Garnish with an olive. + + +_WINDSOR SANDWICH_ + +One cupful of cold boiled chicken chopped fine, a teaspoonful of finely +chopped onion, a half teaspoonful of finely chopped chives. Salt and +pepper to taste, moisten with a little mayonnaise dressing, mix well, +and spread on thin slices of toasted bread. Cover with another slice of +toasted bread, cut in halves, and garnish with a radish. + + +_BISCUIT SANDWICH_ + +Roll biscuit dough very thin, about like piecrust, and spread with +butter, then roll another and put on top of this; cut out and bake +in quick oven. When done, pull apart and spread with this mixture +while warm. Take equal parts of chicken and ham, run through the meat +chopper, season with celery salt and cayenne pepper; moisten with +mayonnaise dressing. + + +_SARATOGA SANDWICH_ + +On a lightly buttered square slice of white bread, place a lettuce leaf +that has been dipped in mayonnaise dressing; on that lay four large +fried oysters with a little horse-radish on top of the oysters, and +cover with a lightly buttered slice of rye bread, and butter upper +side of this slice. On this lay a slice of breast of cooked chicken; +dust with salt and pepper and lay on that crisp slices of fried bacon; +cover this with a slice of white bread. Garnish top with radishes, cut +fancy, serve with slice of lemon on the side. + + +_SHERIDAN PARK CLUB SANDWICH_ + +Toast and butter three thin slices of white bread; place a lettuce leaf +on the lower slice, and on its top put slices of chicken breast. Then +put another slice of toast on top of that with another leaf of lettuce, +followed by thin slices of broiled breakfast bacon, topped by third +slice of toasted bread. Garnish top with small pickles cut in slices +lengthwise. Serve as soon as made. + + +_COLONIAL (CLUB) SANDWICH_ + +Toast and butter three slices of thinly cut bread; place slices of cold +boiled chicken spread lightly with mayonnaise dressing on the lower +slice, with a crisp lettuce leaf. Then put another slice of toast on +top of that with a slice of ripe tomato spread lightly with mayonnaise +dressing, topped by a third slice of toast spread with finely chopped +celery that has been mixed with a little mayonnaise dressing. Lay on +top of that sweet red peppers cut in ribbons; cut triangular. + + +_CHICKEN AND PÂTÉ DE FOIE GRAS SANDWICH_ + +Two tablespoonfuls _pâté de foie gras_ and a cup of finely chopped cold +boiled chicken; season with pepper and salt; spread on a crisp lettuce +leaf that has been dipped in French dressing, and place between thin +slices of white bread. + + +_CHICKEN BISCUIT FINGER_ + +Chop cold boiled chicken very fine; add a little chopped parsley; +moisten with salad dressing; make rolls of the mixture about the size +of a small pickle. Cover each roll with baking powder biscuit dough +rolled thin, pressing the ends tightly. Brush with beaten egg and bake. + + +_PRESSED MOCK CHICKEN_ + +Boil a piece of fresh shoulder of pork until tender, adding pepper +and salt to the water in which it is cooked. When done, run the meat +through the meat chopper and return to the liquor in which it was +boiled in the kettle. Add enough rolled oats to absorb or thicken the +liquid, season to suit the taste, and simmer from twenty to thirty +minutes; then pack into a bowl or crock; when cold, slice and place +between thin slices of lightly buttered white bread. Garnish with +pickles and radish roses. + + +_COUNTRY CLUB SANDWICH_ + +Use three slices of white bread thinly cut and lightly buttered; place +a lettuce leaf that has been dipped in mayonnaise dressing on lower +slice, and on top of that place slices of cold boiled chicken; then put +another slice of bread and a lettuce leaf followed by thin slices of +veal loaf, topped by another slice of bread with thinly sliced pickles +on top. + + +_CHICAGO CLUB SANDWICH_ + +Toast lightly two slices of white bread and one of rye; lightly butter +and on the slices of white bread, place slices of cold cooked chicken +and a couple of slices of bacon well crisped; cover with the slice of +rye bread and on that place a lettuce leaf that has been dipped in +a little mayonnaise dressing; sprinkle with a little chopped green +pepper, then cover with the other slice of white bread. + + +_TURKEY SANDWICH_ + +Between thin slices of lightly buttered white or brown bread, place +thin slices of turkey breast; spread a little cranberry jelly over this +and sprinkle with finely chopped celery. + + +_HOT TURKEY SANDWICH_ + +Between thin slices of lightly buttered toast, place slices of warm +turkey breast; over same pour a hot gravy made of slightly thickened +turkey stock. Garnish with a pickle. + + +_TURKEY CLUB SANDWICH_ + +Toast three thin slices of white bread and butter, on the lower slice +lay cold white breast of turkey; cover with another slice of toast; on +that lay a thin slice of hot broiled ham; cover with another slice of +buttered toast and press together. Serve on a lettuce leaf. Garnish +with small pickles. + + +_GAME SANDWICH_ + +On thin slices of lightly buttered bread, place slices of breast of +roasted partridge; spread lightly with currant jelly and cover with +another buttered slice of bread. Garnish with cress. + + +_TRUFFLE SANDWICH_ + +One tablespoonful of broiled truffle, one-half breast of chicken, +and two tablespoonfuls of sweetbreads chopped fine. Add a dash of +mayonnaise dressing, salt and pepper. Place between slices of buttered +white bread, cut in oblong pieces. Garnish with pickle. + + +_HEAD CHEESE SANDWICH_ + +Between thin slices of lightly buttered white bread, place a lettuce +leaf that has been dipped in mayonnaise dressing. On this place thin +slices of head cheese, cut diagonally, and garnish with a pickle. + + +_SWEETBREAD SANDWICH_ + +Cook sweetbreads until tender. When cold, remove skin, chop fine, +season with salt and pepper, add one cup of finely chopped celery, +and a dash of mayonnaise dressing; spread on thin slices of lightly +buttered white bread. Cover with another slice and garnish with an +olive. + + +_SAUSAGE SANDWICH_ + +Boil link sausages until done; when cold cut into thin slices; place +between thin slices of lightly buttered white bread. Garnish with a +pickle. + + +_GERMAN BOLOGNA SANDWICH_ + +Remove the skin from a bologna sausage and rub to a paste. Spread thin +slice of lightly buttered rye bread with a little French mustard, then +a layer of bologna, cover with another slice, and garnish with a pickle. + + +_FRANKFURT SAUSAGE SANDWICH_ + +Cut cold boiled Frankfurt sausage into the thinnest slices and place +on slice of buttered white or rye bread; run a cucumber pickle through +a meat chopper and sprinkle on top of sausage. Place another buttered +slice over this. + + +_SALAMI (ITALIAN SAUSAGE) SANDWICH_ + +Between slices of lightly buttered rye bread, place thin slices of +salami. Garnish with an olive. + + +_PÂTÉ DE FOIE GRAS_ is made from the liver of geese, ducks, or turkeys. +Put one-half cup goose grease in a fryer on stove; when hot lay in the +livers and baste with a spoon until tender; remove the livers from the +pan and chop very fine. Add a small onion chopped and boiled brown, +season with salt and pepper and mix in some of the grease in which +livers were fried. The mixture must resemble paste. _Pâté de foie gras_ +can be purchased in small cans. + + +_PÂTÉ DE FOIE GRAS SANDWICH_ + +On thin slices of toasted bread shorn of crusts, spread _pâté de foie +gras_; add a dash of salt and cayenne; cover with another slice of +toast and serve with a sweet pickle. + + +_PÂTÉ DE FOIE GRAS SANDWICH NO. 2_ + +Three slices of white or brown bread lightly buttered; on the lower +slice spread _pâté de foie gras_, then put another slice of bread on +top of that. Cover with delicate shreds of tomato, tiny lettuce hearts +with a dash of mayonnaise dressing, topped by a third slice of bread. +Garnish with an olive. + + +_PÂTÉ DE FOIE GRAS SANDWICH NO. 3_ + +One-half cup of _pâté de foie gras_, remove the fat and mash to a +smooth paste; season with a little salt and a dash of cayenne pepper +and drop of onion juice; press the whole through a sieve. Spread on +thin slices of buttered white bread and cover with another slice of +buttered bread. Garnish top with slices of hard-boiled egg and an olive. + + +_IMITATION PÂTÉ DE FOIE GRAS SANDWICH_ + +Saute half a chopped onion in butter until brown; add one-half dozen +chicken livers, cover with seasoned chicken stock, and let simmer until +tender; mash the livers fine and press through a sieve, season with +salt, paprika, mustard, and a dash of curry powder. Put this paste in a +cup, pour melted butter over top; when cold, remove the butter and cut +in thin slices; place between thin slices of white bread. Garnish with +a pickle. + + + + + CHEESE + + +_AMERICAN CHEESE SANDWICH_ + +Cream three tablespoonfuls of butter, add three tablespoonfuls of +grated American cheese, one tablespoonful of anchovy essence, a dash +of salt and paprika, one-fourth teaspoonful of mustard, and one-fourth +cupful of finely chopped olives. Place mixture between thin slices of +lightly buttered rye bread. + + +_AMERICAN CHEESE SANDWICH NO. 2._ + +Cream two tablespoonfuls of butter, add one-fourth cupful of grated +American cheese and one teaspoonful of vinegar, and season with salt, +paprika, mustard, and anchovy essence. Place mixture between thin +slices of white bread. Garnish with a pickle. + + +_AMERICAN CHEESE SANDWICH NO. 3_ + +Salted cracker slightly toasted, spread with American cheese; serve +hot. + + +_AMERICAN CHEESE SANDWICH NO. 4_ + +Melt a quarter of a pound of American cheese in a sauce pan, add the +yolk of one egg beaten with two tablespoonfuls of cream, a dash of salt +and red pepper, and half a teaspoonful of Worcestershire sauce. Take +from the fire and when cold, spread on thin slices of white or rye +bread. Press the two together and cut in strips. Garnish with a pickle. + + +_CHEESE RARE-BIT SANDWICH_ + +Grate a quarter of pound of American cheese fine; melt it in a +sauce pan over the fire, add the yolks of two eggs well beaten, +two tablespoonfuls of cream, a dash of salt and red pepper, and a +teaspoonful of Worcestershire. Stir the mixture into the melted cheese; +when blended, remove from the fire, and when cool, spread it on thin +slices of lightly buttered white bread. Put the two slices together and +garnish with an olive. + + +_BROWN BREAD AND AMERICAN CHEESE SANDWICH_ + +Steam the brown bread before spreading with butter, and cut in the +usual way. Between the slices, place grated American cheese and finely +chopped English walnuts well salted. Garnish with an olive. + + +_BROWN BREAD AND AMERICAN CHEESE SANDWICH NO. 2_ + +Cut thin small rounds of brown bread and lightly butter; sprinkle with +grated cheese; put two slices together and cut in two. + + +_FRIED CHEESE SANDWICH_ + +Cut slices of white bread round with biscuit cutter; spread with paste +made with half a cupful of fresh American cheese, mashed smooth with +a little cream. Season with salt and paprika. Put slices together and +fry a light brown in the blazer, in which a tablespoonful of butter has +been melted. Serve hot. + + +_NEUFCHATEL SANDWICH_ + +Mince a little candied orange very fine, add a dash of ginger, and mix +with Neufchatel cheese which has been moistened with a little cream. +Place between thin slices of lightly buttered white bread. Garnish with +an olive. + + +_NEUFCHATEL AND NUT SANDWICH_ + +Mix with one roll of Neufchatel cheese, half a cupful of chopped +almonds or butternuts; spread on thin slices of lightly buttered graham +or Boston brown bread. Garnish with a small pickle. + + +_NEUFCHATEL AND OLIVE SANDWICH_ + +Chop half a dozen olives and a half-cupful of pecan meats fine; mix +with a cake of Neufchatel cheese, moisten with a little cream, and +place between thin slices of lightly buttered white bread. + + +_HARLEQUIN SANDWICH_ + +Lightly buttered slices of white and graham bread. Spread each with +Neufchatel cheese and sprinkle with a few English walnut meats. Put a +white and a brown slice together. + + +_BERLIN SANDWICH_ + +Chop olives fine and moisten with mayonnaise dressing; spread on +buttered slices of bread. Spread other slices with Neufchatel cheese +and put slices together in pairs. + + +_LIMBURGER CHEESE SANDWICH_ + +Spread thin slices of lightly buttered rye bread with limburger cheese, +then with thin slices of bologna sausage; cover with another slice of +rye bread. Garnish with a pickle. + + +_ROQUEFORT SANDWICH_ + +Mix grated cheese with thick cream to make a paste; place between +thinly cut slices of lightly buttered white bread. Garnish with an +olive. + + +_GERMAN CLUB SANDWICH_ + +Thin slices of pumpernickel, rye, and white bread are used for this +sandwich. Rub half a pound of smearcase until smooth, add three +tablespoonfuls of thick cream and two of melted butter; season with +pepper and salt. Spread some of this cheese mixture on a buttered +slice of pumpernickel bread, followed by a slice of rye covered with +the cheese, covered with a slice of buttered white bread. Garnish with +slice of pickle. + + +_PARMESAN SANDWICH_ + +Finely grated Parmesan cheese, a dash of salt and pepper, one +tablespoonful of tomato catsup, mix and place between squares of +unsweetened cracker. Put crackers on a thin plate, set in hot oven for +three minutes or until the cheese melts and the cracker becomes crisp. +Serve hot. + + +_PARMESAN AND RADISH SANDWICH_ + +Peel radishes and chop very fine; place on ice until needed; then mix +with a very little whipped cream; spread the mixture between thin +oblongs of brown bread, dust a little grated Parmesan cheese over the +top before the second slice is put on. + + +_PARMESAN AND CELERY SANDWICH_ + +Whip a gill of cream, add to it sufficient grated cheese, American or +Parmesan, to make a stiff paste; spread lightly buttered white bread +with this and sprinkle thickly with very finely minced celery. Cover +with another slice of buttered bread. + + +_SEAFOAM SANDWICH_ + +Spread crisp seafoam crackers with butter, a sprinkling of grated +Parmesan cheese, and very finely chopped celery or olives. Place two +together and serve. + + +_FRENCH CHEESE SANDWICH_ + +Slice brown bread very thin, butter, lay thinly sliced cheese on top, +and spread over cheese a thick layer of any kind of jam, and cover with +another slice of bread. + + +_MOROCCO SANDWICH_ + +Melt a cupful of cheese, American or Parmesan; while soft, add enough +mayonnaise to make it spread easily; lay this on thin slices of lightly +buttered whole wheat bread and slice stuffed olives over cheese. Cover +with another slice of lightly buttered bread; garnish top with stuffed +olive. + + +_CLUB HOUSE SANDWICH_ + +Rub to a paste one tablespoonful of butter and two tablespoonfuls of +soft club house cheese, a tablespoonful of grated Parmesan, a dash of +salt and pepper, a teaspoonful of tarragon vinegar, and a teaspoonful +of anchovy paste. Spread the above mixture on thin slices of toasted +bread. Put slices together and cut triangular. + + +_COTTAGE SANDWICH_ + +Cut slices of brown bread, do not remove crusts; rub half a pint of +cottage cheese to a smooth paste, then press it through fine sieve. Add +two tablespoonfuls of melted butter, slowly beating the while, add half +a teaspoonful of salt, and two tablespoonfuls of thick cream; spread +each slice of the bread with mixture; cover with another thin slice of +white bread and on top of that another thin layer of cheese; place a +slice of brown bread on top and trim into shape. Garnish with an olive. + + +_COTTAGE SANDWICH NO. 2_ + +On thin slices of lightly buttered graham bread spread cottage cheese +that has been mixed with a little chopped chives. Cover with another +slice of bread. + + +_GRUYERE SANDWICH_ + +Cut rye and white bread in very thin slices and spread sparingly with +butter; cut cold tongue and gruyere cheese in thin slices; on white +bread arrange the tongue, rye bread over tongue and cheese over rye +bread; repeat, put under a weight and let stand for two hours; then cut +crosswise in thin slices. Garnish with olive. + + +_COTTAGE AND OLIVE SANDWICH_ + +Spread thin slices of lightly buttered graham bread with mustard, then +a thin layer of cottage cheese, and then a layer of chopped olives that +have been mixed with a little mayonnaise dressing. Cover with another +slice of bread and press together. + + +_BOHEMIAN SANDWICH_ + +On thin slices of lightly buttered graham bread, spread a thin layer +of mustard; on top of that spread a layer of cottage cheese, then a +layer of olives that have been chopped fine, and mixed with a little +mayonnaise dressing. Cover with another slice of bread and press +together. Cut in strips and serve on a lettuce leaf. + + +_DUTCH SANDWICH_ + +Between thin slices of lightly buttered rye bread, spread highly +seasoned cottage cheese; on this sprinkle finely chopped olives. Cut in +diamond shape. Garnish with a sprig of parsley. + + +_WAUKESHA CHEESE SANDWICH_ + +Cream one brick of Waukesha cheese with a little sweet cream, add a +pinch of salt, a few chopped pecan nut meats, and a few chopped olives. +Place between thin slices of lightly buttered rye bread. + + +_IMPERIAL CHEESE SANDWICH_ + +One-half jar of Imperial cheese, one-half bottle (small size) of +stuffed olives sliced fine, four tablespoonfuls of cream. Mix well and +spread on thin slices of lightly buttered white bread with a crisp +lettuce leaf between the slices. + + +_SWISS CHEESE SANDWICH_ + +Cut rye bread very thin. Spread lightly with butter. Between the pieces +place thin slices of Swiss cheese. Spread with mustard. Garnish with a +dill pickle sliced thin. + + +_SWISS CHEESE SANDWICH NO. 2_ + +Butter thin slices of pumpernickel bread. Between slices put a thin +layer of Swiss cheese and leaves of watercress. Cut in long narrow +strips. Garnish with an olive. + + +_GREEN CHEESE SANDWICH_ + +Spread on thin slices of lightly buttered white bread, green cheese +grated fine. Put slices together and garnish with a sour pickle. + + +_SWISS AND NUT SANDWICH_ + +Chop English walnuts fine; mix with grated Swiss cheese. Add a little +thick cream to moisten, season with salt and cayenne. Place between +thin slices of lightly buttered brown bread. Garnish with an olive. + + +_CREAM CHEESE AND OLIVE SANDWICH_ + +Work cream cheese until smooth, add one-half quantity of chopped +olives, season with salt, and moisten with mayonnaise. Place between +thin slices of lightly buttered rye bread. + + +_CREAM CHEESE AND OLIVE SANDWICH NO. 2_ + +Chop olives fine, mix with cream cheese, add a little sweet cream to +moisten, season with salt and paprika. Place between thin slices of +lightly buttered white or brown bread. + + +_DAIRY SANDWICH_ + +On thin slices of Swiss cheese, spread fresh butter and put the two +slices together. + + +_CREAM CHEESE AND PIMOLAS SANDWICH_ + +Mix one cream cheese with an equal amount of chopped pimolas; season +with salt and cayenne, and moisten with a little mayonnaise dressing. +Place between thin slices of lightly buttered white or brown bread. + + +_CREAM CHEESE AND PINEAPPLE SANDWICH_ + +Chop the pineapple fine and drain. Spread lightly buttered white bread +thinly with cream cheese; sprinkle with pineapple and press together, +then cut the sandwiches in thin, slender strips. + + +_CREAM CHEESE AND WALNUT SANDWICH_ + +One cup of walnut meats, chopped fine; add enough cream cheese to +make a paste; add salt and a bit of red pepper. Place between lightly +buttered white bread cut in fancy shapes. + + +_CREAM CHEESE AND NUT SANDWICH_ + +Chop English walnuts fine, mix with cream cheese and a little chopped +celery; add a dash of mayonnaise dressing. Place the mixture between +thin slices of lightly buttered white bread. Garnish with a sprig of +watercress. + + +_CREAM CHEESE AND BEET SANDWICH_ + +On thin slices of lightly buttered white bread, lay a crisp lettuce +leaf; on that spread cream cheese, on top of the cheese sprinkle +chopped pickled beets. Cover with another slice of buttered bread. + + +_CREAM CHEESE AND CUCUMBER SANDWICH_ + +On thin slices of lightly buttered brown bread spread cream cheese; +over same sprinkle chopped cucumbers that have been mixed with a little +French dressing. Cover with another slice of lightly buttered brown +bread. + + +_CREAM CHEESE AND GUAVA JELLY SANDWICH_ + +Spread an equal number of slices of lightly buttered white bread with +guava jelly and cream cheese. Put slices together and trim the edges. + + +_CREAM CHEESE AND GREEN PEPPER SANDWICH_ + +Spread lightly buttered white bread with cream cheese; on this lay thin +slices of green pepper that have been dipped in mayonnaise dressing. +Cover with another slice of bread, cut oblong, and garnish with a sprig +of parsley and an olive. + + +_CREAM CHEESE AND PARSLEY SANDWICH_ + +Spread thin slices of Boston brown bread lightly buttered, with cream +cheese, mixed with a little chopped parsley. Put two slices together +and garnish with an olive. + + +_CREAM CHEESE AND LETTUCE SANDWICH_ + +Slice white bread very thin, when you have pared off the crust. Butter +smoothly and lightly. Spread one slice with cream cheese and lay upon +the other a crisp lettuce leaf that has been dipped in mayonnaise +dressing. Put slices together. Garnish with an olive. + + +_CHEESE AND BAR-LE-DUC CURRANT SANDWICH_ + +Spread thin slices of lightly buttered white bread with cream cheese; +sprinkle currants over the cheese; then a teaspoonful of maple syrup. +Cover with another slice of bread. + + +_TOASTED WAFERS WITH CREAM CHEESE_ + +Mix a cream cheese with cream and paprika to make a mixture that is +soft and yet will hold its shape. Just before serving, toast the wafers +and press a star of cheese upon each. (Use a star tube.) Finish with a +slice of pimola. + + +_RUSSIAN SANDWICH_ + +Spread zepherettes with cream cheese and cover with chopped olives +mixed with a little mayonnaise. Place a zepherette over each and press +together. + + +_ORIENTAL SANDWICH_ + +Mix one cake of cream cheese with a little maple syrup, then add sliced +maraschino cherries. Place between thin slices of lightly buttered +bread. Garnish with a spray of smilax and a cherry. + + +_DAINTY CHEESE SANDWICH_ + +A dainty cheese sandwich to serve at afternoon parties is made by +placing the halves of an English walnut on either side of a square of +cream cheese. Serve on a crisp lettuce leaf. + + +_MACAROON SANDWICH_ + +Be sure the macaroons are fresh. Lay a slice of fresh cream cheese +between two macaroons, pressing them firmly together. Keep in a cool +place until wanted. + + +_FAIRMONT SANDWICHES_ + +Work a small cream cheese until smooth, using a wooden spoon, and +season with salt. Chop red and green peppers separately and wring in +cheese-cloth to remove some of the moisture. Mix one-half of the cheese +with some of the red pepper, the other half the green pepper. Spread +four thin slices of white bread sparingly with butter, on the lower +slice spread the green pepper mixture, cover with another slice of +bread, on top of that spread a layer of the red pepper mixture, cover +with the third slice and spread that with the green pepper mixture. +Cover with the fourth slice of bread. Fold in cheese-cloth and press +under a weight, then cut in thin slices downward. + + +_ITALIAN SANDWICH_ + +Take an equal number of slices of white and graham bread, spread with +butter and cream cheese; on these put finely chopped olives that have +been mixed with a little mayonnaise dressing. Press slices together in +pairs with a crisp lettuce leaf between each pair, and cut diagonally. +Garnish with parsley. + + +_BUFFET SANDWICH_ + +One teacupful grated American or Parmesan cheese, one tablespoonful +of melted butter, one teaspoonful of made mustard, a little salt and +pepper. Mix well, spread on thin slices of lightly buttered rye bread. +Put two slices together and cut in triangles. + + +_BUMMERS CUSTARD SANDWICH_ + +Take a cake of Roquefort cheese and divide in thirds; moisten one third +with brandy, another third with olive oil, and the other third with +Worcestershire sauce. Mix all together and place between split water +biscuits toasted. Good for a stag lunch. + + + + + NUT + + +_ENGLISH WALNUT SANDWICH_ + +Chop English walnuts fine, and over them pour the following dressing; +five yolks of eggs well beaten, juice of two lemons, a good half-cup +of water, one teaspoonful of sugar, and a pinch of salt. Let it cook +until the eggs thicken. When cool, place between thin slices of lightly +buttered white bread. + + +_ENGLISH WALNUT SANDWICH NO. 2_ + +Chop fine a cupful of English walnut meats; moisten with a little thick +cream and place between a slice of brown bread and one of white lightly +buttered. Cut in rounds with a biscuit cutter. + + +_ENGLISH WALNUT SANDWICH NO. 3_ + +Chop English walnuts fine; moisten with a little mayonnaise dressing, +and place between thin slices of lightly buttered brown bread. + + +_ENGLISH WALNUT AND FIG SANDWICH_ + +Chop figs fine, adding enough water to make a smooth paste, and cook +slowly until of a consistency to spread. Flavor with a little orange +juice or grated candied orange peel. Chop one-half cup of English +walnuts fine, add to the fig paste filling. Place between thin slices +of white or brown bread lightly buttered, cut in fanciful shapes. + + +_ENGLISH WALNUT AND GINGER SANDWICH_ + +Three thin slices of lightly buttered white bread; between the first +and second place a layer of chopped, preserved ginger, mixed with a +little thick cream; and between the second and third slices, place a +layer of chopped English walnuts; then tie up each sandwich neatly with +blue baby ribbon. + + +_ENGLISH WALNUT AND RAISIN SANDWICH_ + +Chop equal quantities of English walnuts and raisins fine, mix with a +little cream, and place between thin slices of lightly buttered white +bread. Garnish top with a raisin. + + +_ENGLISH WALNUT AND DATE SANDWICH_ + +Chop English walnut meats fine, mix with an equal amount of chopped +dates; moisten with a little whipped cream and place mixture between +buttered crackers or thin slices of white bread. + + +_SALTED ENGLISH WALNUT SANDWICH_ + +Spread thin slices of Boston brown bread with butter; then chop English +walnuts fine, sprinkle with salt, and put a layer of the nuts between +two slices of bread. + + +_BLACK WALNUT SANDWICH_ + +Between thin slices of lightly buttered brown bread spread black walnut +meats chopped rather fine. Nice to serve with hot chocolate. + + +_CHESTNUT SANDWICH_ + +Shell and blanch the chestnuts, then boil fifteen minutes; drain and +cool, and when cool chop fine. Add an equal quantity of finely chopped +celery, moisten with a little French dressing, mix, and put between +thin slices of lightly buttered white bread, with a crisp lettuce leaf +between. + + +_PECAN SANDWICH_ + +One cup of chopped pecans, one cup of chopped dates, mixed with a +tablespoonful of whipped cream to moisten. Place between thin slices of +white or whole wheat bread. + + +_PECAN SANDWICH NO. 2_ + +Chop pecan nuts very fine, moisten with a little mayonnaise dressing +and place between thin slices of lightly buttered white bread. + + +_PECAN SANDWICH NO. 3_ + +Mix one cup of finely chopped pecan nuts with a little chutney. Place +between thin slices of buttered white bread. + + +_PECAN AND ENGLISH WALNUT SANDWICH_ + +Chop fine one-half cup each of pecan and walnut meats, add one-half cup +of olives stoned and chopped fine, moisten with a little mayonnaise +dressing and place between thin slices of lightly buttered graham +bread. + + +_HICKORY NUT SANDWICH_ + +Mix together chopped hickory nuts and pot cheese, add a dash of +paprika, and place between thin slices of either white or brown bread +lightly buttered. Garnish with an olive. + + +_HICKORY NUT AND CHEESE SANDWICH_ + +Beat to a cream one tablespoonful of butter, then add three heaping +tablespoonfuls of cream cheese. Mix thoroughly, adding a little sweet +cream if necessary to make creamy. Chop a quarter-pound of hickory nuts +fine, and blend with the cheese paste; season with salt, pepper, and +a little lemon juice. Spread on thin slices of brown bread. Put two +slices together and garnish with an olive. + + +_PEANUT SANDWICH_ + +Chop roasted and salted peanuts, mix with a little mayonnaise dressing, +place between thin slices of lightly buttered entire wheat bread. + + +_PEANUT SANDWICH NO. 2_ + +Chop a cup of freshly roasted shelled peanuts very fine, mix with three +tablespoonfuls of mayonnaise dressing, add salt to taste, and sprinkle +upon lightly buttered slices of white bread. Put slices together and +cut in tiny squares. + + +_PEANUT SANDWICH NO. 3_ + +Chop peanuts fine or put through a coffee mill, salt to taste, and add +a little sherry or port wine to make a thick paste. Spread on thin +slices of lightly buttered white bread. Put two slices together and +garnish with a candied cherry. + + +_PEANUT SANDWICH NO. 4_ + +Cut white bread in rounds with the biscuit cutter, cover with whipped +cream slightly sweetened. Sprinkle chopped peanuts over the cream. +Cover with another round of bread and serve as soon as made. + + +_PEANUT AND BANANA SANDWICH_ + +Between thin slices of lightly buttered white bread place a crisp +lettuce leaf that has been dipped in mayonnaise dressing; on this place +slices of banana and sprinkle with ground peanuts. + + +_PEANUT MAYONNAISE SANDWICH_ + +Heat a tablespoonful of butter in a pan and add the juice of a lemon. +Season with salt and pepper. To this gradually add a well beaten egg, +thinned with sour cream, adding it slowly, stirring the while to +prevent it from curdling. When it begins to thicken, remove and stir +in enough ground peanuts to make a good spreading butter. In preparing +sandwiches of this, cut bread thin, spread with the mayonnaise; and lay +between the slices a crisp lettuce leaf. Cut the sandwiches in fancy +shapes. Dainty for noon-day luncheon. + + +_ALMOND SANDWICH_ + +Cut white bread in rounds and lightly butter, put on a layer of finely +chopped almonds, add a sprinkling of salt and a dash of lemon juice; +cover with another round of bread and press a blanched nut in the +centre. Serve on a lettuce leaf. + + +_ALMOND SANDWICH NO. 2_ + +Whip one-half gill of sweet cream to a stiff froth; add one-half pound +of almonds, blanched and pounded to a paste, with a little rose or +orange flower water; add two tablespoonfuls of sugar and spread over +thin slices of white bread; roll into tiny cylinders or cut in narrow +strips. + + +_ALMOND SANDWICH NO. 3_ + +On thin slices of buttered Boston brown bread sprinkle finely chopped +almonds, cover with another slice of bread, and cut in squares. + + +_ALMOND AND CELERY SANDWICH_ + +Chop almonds fine and mix with twice the bulk of finely chopped celery; +moisten with a little mayonnaise dressing and put between thin slices +of lightly buttered white bread. + + +_ALMOND AND LEMON SANDWICH_ + +Grate the thin yellow rind of one lemon, being careful not to rub +off any of the bitter white pith; blanch and pound one-half pound of +almonds, adding slowly the juice of one lemon. When a smooth paste is +formed, add the grated lemon rind. Rub the yolks of two hard-boiled +eggs to a smooth paste, add the almond mixture, and spread over thin +slices of lightly buttered white bread. Cover with another slice of +bread and cut in triangles. + + +_TOASTED ALMOND SANDWICH_ + +Toast almonds to a light brown and grate; form into a paste with a +little lemon juice, add a little salt, spread on thin slices of lightly +buttered white bread and cover with another slice and cut in strips. + + + + + SWEET + + +_ORANGE SANDWICH_ + +Between thin slices of lightly buttered white bread place thin slices +of orange that have been lightly dusted with powdered sugar. + + +_ORANGE MARMALADE SANDWICH_ + +Spread thinly buttered white bread with orange marmalade. Put two +slices together and cut the sandwich in slender strips. + + +_ORANGE MARMALADE SANDWICH NO. 2_ + +On thin slices of lightly buttered white bread spread orange marmalade. +Put four slices together, put under a weight and when well pressed, +trim off the crusts and cut down in thin slices. Serve on lace paper +doily. + + +_DAINTY RIBBON SANDWICH_ + +Cut the crust from a loaf of white and of brown bread. Cut three slices +one-half inch thick from each loaf. Spread with butter and orange +marmalade. Put six slices together and press firmly. Trim the edges +evenly, then with a sharp knife cut into slices about three-quarters of +an inch thick. Place the sandwich on a lace paper doily. Serve as soon +as made. + + +_GEM SANDWICH_ + +Grate orange peel very fine, add a dash of ginger, spread thin slices +of buttered white bread with Neufchatel cheese, sprinkle orange peel +and ginger over the cheese. Put slices together. Garnish with an olive. + + +_LEMON SANDWICH_ + +Slice a lemon very thin and remove the rind, sprinkle with powdered +sugar and place between thin slices of lightly buttered white bread cut +round. Garnish top with a candied cherry. + + +_FRUIT SANDWICH_ + +Spread thin slices of white bread with chocolate cream butter, on +this place a layer of fresh fruit such as bananas, strawberries, or +raspberries; cover with another slice, and garnish top with a sugared +berry. + + +_STRAWBERRY SANDWICH_ + +Between thin slices of lightly buttered white bread, place strawberries +cut in halves, sprinkle with powdered sugar. Garnish top of sandwich +with a whole sugared berry. + + +_GRAPE SANDWICH_ + +Remove skins and seeds from one pound of white grapes. Chop grapes, one +large apple, and two stalks of celery fine. Mix with a little French +dressing and place between thin slices of lightly buttered white bread. +Cut sandwiches in strips. + + +_RED RASPBERRY SANDWICH_ + +Mix berries with thick cream and a little powdered sugar and place +between thinly cut slices of buttered white bread. Garnish top with a +berry. + + +_APPLE SANDWICH_ + +Between thin slices of buttered white bread place thin slices of tart +apples, which have been steeped for an hour in a mixture of lemon juice +and sugar. + + +_APPLE SANDWICH NO. 2_ + +On thin slices of lightly buttered white bread spread baked apple. +Dust with powdered sugar. Cover with another slice of bread and cut in +strips. + + +_APPLE BUTTER SANDWICH_ + +On thin slices of lightly buttered white bread, spread apple butter. +Sprinkle chopped candied orange peel, cover with another slice of +bread. + + +_PINEAPPLE SANDWICH_ + +One cup of pineapple cut fine, two tablespoonfuls of lemon juice, and +one cupful of sugar. Cook until thick, and when cold spread upon lady +fingers and press together. White bread may be used. + + +_CHERRY SANDWICH_ + +One cup of maraschino cherries cut in small pieces, mixed with one-half +cup of English walnuts chopped fine. Moisten with whipped cream. Spread +on thin slices of white buttered bread, put two slices together and cut +in squares. Garnish with a maraschino cherry. + + +_CHERRY SANDWICH NO. 2_ + +Chop a quarter of a pound of candied cherries fine; add a few drops of +sherry. Mix and spread on rounds of lightly buttered white bread. Cover +with another slice and garnish with a candied cherry. + + +_CANDIED CHERRY SANDWICH_ + +Chop candied cherries very fine, add as many seeded raisins chopped +fine, moisten with orange juice. Mix to a paste and spread on thin +slices of white bread lightly buttered. Put two slices and garnish top +with a cherry. + + +_CANDIED CHERRY SANDWICH NO. 2_ + +Chop candied cherries fine, moisten with orange juice, place between +thin slices of lightly buttered white bread. Garnish top with a cherry. + + +_CREAM AND CANDIED FRUIT SANDWICH_ + +Cut candied cherries fine and moisten with a few drops of wine. Cut +sponge cake in squares and cover with whipped cream that has been +sweetened and flavored and chilled; on top of this sprinkle the +candied cherries. Cover with another piece of the cake and serve at +once. + + +_CAKE AND CANDIED CHERRY SANDWICH_ + +Cut sponge cake into slices a quarter of an inch thick; cut the slices +into rounds. Chop candied cherries fine, moisten with a little orange +juice. Spread the mixture on the rounds of cake; press two pieces +together. Garnish with a candied cherry. + + +_TUTTI-FRUTTI SANDWICH_ + +Chop candied cherries, peaches, and apricots, add a little sherry wine +and mix to a paste. Spread on thin slices of lightly buttered white +bread, cover with another slice and cut in strips. + + +_BANANA SANDWICH_ + +Mash ripe bananas; add a dash of lemon juice; sweeten to taste. Place +between thin slices of buttered white bread cut oblong. + + +_BANANA SANDWICH NO. 2_ + +On thin slices of lightly buttered white bread spread mayonnaise +dressing then add thin slices of bananas; cover with another slice of +bread. Serve on a lettuce leaf. + + +_BANANA AND CHERRY SANDWICH_ + +Mash three bananas fine, add one-half cup of chopped maraschino +cherries, a tablespoonful of powdered sugar, moisten with a little +thick cream, mix, and place between thin slices of lightly buttered +white bread. Garnish with a cherry. + + +_BANANA TOAST SANDWICH_ + +Between thin slices of lightly buttered graham bread, place three +slices of banana; toast quickly to a light brown. Serve hot. + + +_BANANA AND TOASTED BROWN BREAD SANDWICH_ + +Between thin slices of buttered brown bread from which the crusts have +been removed, place slices of banana, press together and place in +the oven and leave until bread is toasted. Serve hot. Very good for +invalids. + + +_ORIENTAL SANDWICH_ + +Mash four bananas; add one-half cup of maraschino cherries, two +tablespoonfuls of honey, and two tablespoonfuls of sweet thick cream. +Mix and spread on thin slices of lightly buttered white bread, cover +with another slice, and garnish top with a cherry. + + +_FIVE O’CLOCK TEA_ + +Mash bananas fine, add an equal amount of mashed red raspberries, +moisten with a little sweet thick cream. Place between thin slices of +lightly buttered white bread. Cut in fancy shapes. + + +_FIG SANDWICH_ + +Chop figs fine, moisten with a little maple syrup and work to a paste; +spread mixture on thin slices of lightly buttered white bread, roll, +and tie with baby ribbon. + + +_FIG SANDWICH NO. 2_ + +One-half pound of finely chopped figs, one-third cup of sugar, half-cup +of boiling water, and two tablespoonfuls of lemon juice; mix these +ingredients and cook in a double boiler until thick. When cool spread +mixture on thin slices of buttered white bread, cover with another +slice and cut in fancy shapes. + + +_FIG SANDWICH NO. 3_ + +Stew figs and chop; season with a little wine and place between lightly +buttered slices of white or graham bread. + + +_FAVORITE SANDWICH_ + +Chop stewed figs, add a dash of lemon juice, spread on thin slices of +lightly buttered white bread, and cover with another slice. Garnish +with a spray of smilax. + + +_FIG AND NUT SANDWICH_ + +Cut rounds of bread with a biscuit cutter and lightly butter. For each +sandwich use two dried figs, fill the figs with the English walnut +meats chopped; roll the figs in powdered sugar and place between the +rounds of bread. + + +_FIG AND NUT SANDWICH NO. 2_ + +Chop figs and English walnuts fine; moisten with whipped cream; place +between thin slices of lightly buttered white bread. Garnish with +smilax. + + +_FIG AND ROLL_ + +Split twelve figs, scrape out the soft portion and rub this to a paste; +butter thin slices of fresh white or brown bread, remove the crust, +spread on the fig paste and roll the bread carefully; press for a +moment, then roll it in a piece of tissue paper, pressing the ends as +you would an old-fashioned motto, or it may be tied with baby ribbon of +any color. + + +_LADY FINGER SANDWICH_ + +Chop figs fine and rub to a smooth paste; add a dash of orange juice +and spread on lady fingers; press two fingers together and garnish with +a spray of smilax. + + +_DATE AND FIG SANDWICH_ + +To two cups of dates with stones removed, add one cup of washed figs, +also one cup of seeded raisins; chop very fine and add enough water to +make a paste to spread easily. Let this boil one minute, and when cool +spread between thin slices of buttered white bread, cover with another +slice and garnish top with a sugared date. + + +_DATE AND NUT SANDWICH_ + +Between slices of brown bread lightly buttered and cut thin, place this +filling; dates stoned and chopped fine, walnut meats chopped fine, +moistened with a little sherry wine. Garnish with a spray of smilax. + + +_DATE AND ORANGE SANDWICH_ + +Remove the pulp and inner skin from six oranges, cut into small pieces, +add one pound of chopped dates and a half-cup of walnut meats chopped +fine; add half-cup of powdered sugar, moisten with a little sherry or +port wine, and place the mixture between slices of lightly buttered +white bread. + + +_RAISIN SANDWICH_ + +Cut large raisins in halves with a sharp knife; take out the seeds, dip +in brandy or sherry; do not let them remain a moment in the liquor; cut +white bread in rounds, spread with butter, and put a layer of raisins +between the two rounds of bread. Garnish top with a raisin and serve +with lemonade. + + +_FRUIT JELLY SANDWICH_ + +Soak one box of gelatine in one cup of cold water, and dissolve it +in one cup of boiling water. Add one cup of sugar, one-half cup of +lemon juice, one cup of orange juice, and half a cup of mashed red +raspberries. When cool spread on squares of sponge cake, or thinly cut +and lightly buttered white bread. Cover with another slice. + + +_JELLY AND NUT SANDWICH_ + +Chop English walnuts fine and stir into whipped cream; spread currant +jelly on thin slices of lightly buttered white bread; on top of that +spread the walnuts and cream, cover that with currant jelly, and lastly +cover with another slice of bread. Serve as soon as made. + + +_CURRANT JELLY SANDWICH_ + +Cut fresh bread in as thin slices as possible. Butter them evenly, +spread with currant jelly and sprinkle with fresh grated cocoanut; roll +each slice separately and tie the roll with baby ribbon. Make when +ready to serve. + + +_CURRANT JELLY AND ENGLISH WALNUT SANDWICH_ + +Spread thin slices of lightly buttered white bread with currant jelly +and sprinkle with finely chopped English walnut meats. Cover with +another slice and cut in oblong shape. + + +_TOMATO JELLY SANDWICH_ + +One cupful of boiled and strained tomatoes, seasoned with salt, pepper, +paprika and a little tabasco sauce. Dissolve quarter box of gelatine in +one-half cup of water, add to the tomatoes, and mix thoroughly. Cool in +forms that will slice in shape of sandwiches to be used. Place between +thin slices of lightly buttered white bread. + + +_QUINCE JELLY AND NUT SANDWICH_ + +Mix a cupful of quince jelly with half a cupful of finely chopped +hickory or pecan nuts and spread on thin slices of lightly buttered +white bread. Cover with another slice and cut in squares. + + +_QUINCE JELLY SANDWICH_ + +Spread thin slices of lightly buttered white bread with quince jelly. +Put slices together, cut in squares, and garnish with a spray of +maidenhair fern. + + +_GOOSEBERRY JAM SANDWICH_ + +Spread thinly cut slices of lightly buttered white bread with +gooseberry jam; place slices together and cut in slender strips. +Garnish with a spray of smilax. Serve as soon as made. + + +_CLARET JELLY SANDWICH_ + +Soak one box of gelatine in one cup of cold water, then dissolve in +one cup of boiling water, add one cup of sugar and strain. When cold, +add the juice of half a lemon, and one cup of claret and set in a cool +place. When ready for use, cover thin slices of lightly buttered white +bread with the jelly, cover with another slice of buttered bread and +cut in strips. + + +_MARBLED BREAD SANDWICH_ + +Make an equal number of white and brown bread sandwiches, lightly +spread with butter and currant jelly, press sandwiches together in +alternating colors, cut in thin strips. Serve on lace paper doily. + + +_BANANA SANDWICH_ + +Place peeled bananas, sliced across, between thin slices of buttered +brown bread from which the crusts have been trimmed. Place in the +oven and leave until bread is toasted and you will have delicious and +nourishing hot sandwiches. Very good for invalids. + + +_MARRON SANDWICH_ + +Cut the bread in rounds with a biscuit cutter; put a _marron glace_ +in the centre and around it whipped cream that has been sweetened and +flavored. Nice for afternoon luncheon. + + +_HONEY SANDWICH_ + +Spread thinly cut slices of lightly buttered white bread with honey; +put slices together and garnish with a pansy. Serve as soon as made. + + +_HONEY AND BANANA SANDWICH_ + +Mixed strained honey with mashed ripe bananas; place between thinly cut +slices of buttered white bread. + + +_FRENCH TEA SANDWICH_ + +On thinly cut slices of lightly buttered white bread cut round, spread +cream cheese and currant jelly. Cover with another slice and sprinkle +top of sandwich with crumbs of pistache. + + +_DAINTY PEANUT SANDWICH_ + +One cup of sugar and enough water to cover; boil until it threads from +spoon; stir this into the white of an egg beaten stiff. Add one cup of +peanuts ground fine; spread the paste on salted wafers; let stand a +while before serving. + + +_VERANDA SANDWICH_ + +Chop crystallized ginger fine, moisten with a dash of orange juice; +place between thin slices of lightly buttered white bread; cut in fancy +shapes and garnish each with a spray of smilax. + + +_PUFF PASTE SANDWICH_ + +Roll puff paste very thin; cut round with a biscuit cutter; bake to a +delicate brown. Add chopped almonds to apple or peach marmalade and +place the mixture between two rounds of pastry. + + +_DREAM SANDWICH_ + +Cold chopped boiled sweetened prunes, mix with English walnuts chopped +fine, moisten with a little of the prune syrup, and place between thin +slices of lightly buttered white bread. Garnish with a spray of smilax. + + +_CHOCOLATE SANDWICH_ + +Melt a teaspoonful of butter in a saucepan, stir into it all the +unsweetened chocolate (bitter) it will take up. Grate the chocolate +directly into the butter. Stir until butter and chocolate are +thoroughly mixed. Take from the fire and let it get cold before +spreading on thin slices of graham bread, lightly buttered. Cover with +another slice and cut in strips. + + +_CHOCOLATE AND NUT SANDWICH_ + +Take two tablespoonfuls of sweetened chocolate, mix with a little water +and heat to a thick paste; chop fine a half-pint of English walnuts or +hickory nuts, stir the chocolate paste when cooling, add the nuts, and +spread thinly on narrow wafers. Let harden, then press the two wafers +together. + + +_MAPLE CREAM SANDWICH_ + +One-half pound of maple sugar, one-half pound of brown sugar, one-half +cup of water, and one-half teaspoonful of cream of tartar; boil these +together until they form a soft ball when dipped into cold water. When +nearly cold, beat with a fork until thick and creamy; spread on an +equal number of thin round slices of buttered white and entire wheat +bread, and place together in pairs, one of each kind of bread. + + +_MAPLE SUGAR SANDWICH_ + +On thin slices of lightly buttered white bread spread maple sugar, +put slices together and cut with a maple leaf cutter. Serve with hot +coffee. + + +_LOG CABIN SANDWICH_ + +Boil one cupful of maple syrup, one-half cupful chopped dates, one-half +cupful chopped almonds, one-half cupful pineapple together, let cook +for five minutes, take from fire, and add teaspoonful of lemon juice. +Cut the bread in long thin strips and remove the crust. Spread with +the mixture. Put slices together and wrap in oiled paper; let stand a +few hours, when the paper can be removed and they will keep the shape +desired. + + +_GINGER SANDWICH_ + +On thin slices of lightly buttered graham bread, sprinkle finely +chopped Canton ginger; press slices together. + + +_GINGER AND ORANGE SANDWICH_ + +Soften Neufchatel cheese with a little cream; spread on thin slices +of white bread and cover with finely minced candied orange peel and +preserved ginger; cover with another slice of bread and garnish with a +spray of maidenhair fern. + + +_CHESTNUT AND PRUNE SANDWICH_ + +Boil chestnuts twenty minutes; peel and chop fine, add an equal amount +of cooked prunes chopped; moisten with a little cream and place between +thin slices of lightly buttered whole wheat bread. Garnish top with a +maraschino cherry. + + +_HALLOWEEN SANDWICH_ + +One cup of celery, one orange cut fine, one-half cup of raisins +seeded and halved; add one-half cup of grated apple to one-half cup +of mayonnaise and mix with this; place between thin slices of lightly +buttered white or whole wheat bread. Garnish with a spray of smilax. + + +_INDIA SANDWICH_ + +One cup each preserved ginger and candied orange peel chopped fine; +mix with one-half cup of thick cream and spread, on white bread thinly +buttered. Garnish with stick of candied orange peel. + + +_WHIPPED CREAM SANDWICH_ + +One cup of thick cream, one tablespoonful of powdered sugar. Beat until +solid, then add three drops of vanilla, let it become chilled, then +spread on lady fingers, press together and serve as soon as made. + + +_SCHOOL SANDWICH_ + +On thin slices of lightly buttered white bread, spread brown sugar; +cover with another slice of bread and wrap in wax paper. + + +_COCOANUT SANDWICH_ + +One and one-half cup of grated cocoanut, one-half cup of English +walnuts chopped fine, one tablespoonful of rose water, three +tablespoonfuls of sugar; mix well, moisten with three tablespoonfuls +of thick cream. Spread mixture on thin slices of buttered white bread, +cover with another slice and cut in strips. + + +_COCOANUT SANDWICH NO. 2_ + +Roll out one-half pound of puff paste until one-fourth of an inch +thick, then place it in a baking tin and bake in a hot oven until a +golden brown; when done, let it get cold; whip one-half pint of cream +to a stiff dry froth, add to it three tablespoonfuls each of powdered +white sugar and desiccated cocoanut. Cut the pastry into strips three +inches long by one inch wide; spread some of the cocoanut cream on +each piece, put two pieces together and sprinkle powdered white sugar +thickly over them. + + +_NUT AND FRUIT SANDWICH_ + +Mash half-pound of pitted prunes, mix them with a half-pound of +seedless raisins, half-pound of stoned dates, and the same quantity of +washed figs, quarter of a pound of blanched almonds, a quarter of a +pound of peeled Brazil nuts, and one pound of pecans. Put through the +meat chopper, add the juice of two oranges and knead the mixture with +your hands; pack it down into baking powder boxes or into any round tin +and stand it aside in a cold place; when wanted for use, remove from +the tins, cut thin, and place slices between lightly buttered white +bread cut round. Garnish top with a maraschino cherry. + + +_FUDGE SANDWICH_ + +Melt on tin in oven, fudge or fresh chocolate creams until soft enough +to be spread; spread wafer crackers with this filling, tie each two +with white baby ribbon. Serve with lemonade. + + +_VIOLET SANDWICH_ + +Cover the butter with violets over night; slice white bread thin and +spread with the butter; put slices together and cover with the petals +of the violets. + + +_ROSE-LEAF SANDWICH_ + +Flavor fresh unsalted butter with rose by packing in closed jar with +a layer of rose leaves and leaving several hours. Any fragrant rose +will answer. Cut white bread into dainty strips or circles, spread with +the perfumed butter, put one or two rose leaves between the slices, +allowing the edges to show. + + +_CLOVER SANDWICH_ + +Trim the crust from a loaf of bread and place bread in a stone jar +with clover blossoms; wrap the butter in cheese-cloth and also place +in the jar; leave over night. Cut the bread thin and spread with the +clover-scented butter; put two slices together and garnish with a +clover blossom. + + +_NASTURTIUM SANDWICH_ + +Cover the bread and butter with nasturtium flowers over night; cut +white bread thin and spread lightly with the butter. Put two nasturtium +flowers between the slices. + + +_CHINESE NUT SANDWICH_ + +Stone two cups of Chinese nuts, moisten with three tablespoonfuls of +thick cream, sweetened with a little honey; spread on slices of lightly +buttered white bread. Cover with another slice and cut in squares. + + +_CREAM SANDWICH_ + +Cream four ounces of butter, add gradually four ounces of brown sugar, +four ounces of fine flour, four eggs one by one, a squeeze of lemon +juice or a tablespoonful of rose water, and lastly a teaspoonful of +baking powder. When thoroughly mixed, bake in shallow tins. Whip up +till perfectly thick a quarter of a pint of cream, spread this on +half the strips and cover with the other sandwich-fashion. Ice these +sandwiches over with chocolate icing. + + + + + MISCELLANEOUS + + +_BOSTON BAKED BEAN SANDWICH_ + +Press cold baked beans through a colander, add two stalks of celery +chopped fine, a teaspoonful of horse-radish, and a little tomato +catsup; mix and spread on buttered slices of Boston brown bread, cover +with another slice, and garnish with a radish and a pickle. + + +_NEW ENGLAND SANDWICH_ + +Mash beans that have been cooked well, add a dash of catsup, lay on +a crisp lettuce leaf between lightly buttered white or brown bread. +Garnish with a pickle. + + +_MEXICAN SANDWICH_ + +Put large square salted crackers into the oven to heat. When warm, put +on each cracker a large tablespoonful of baked beans that has been +mixed with a little catsup heated with butter and highly seasoned. + + +_POTATO SANDWICH_ + +Run three good sized boiled potatoes through the potato ricer, season +with salt and pepper, add the yolks of four hard-boiled eggs that have +been rubbed to a paste, and one tablespoonful of melted butter. Mix +thoroughly and place between thin slices of lightly buttered brown +bread. Garnish with a pickle. + + +_POTATO AND HAM SANDWICH_ + +Into a pint of well seasoned mashed potatoes, stir two eggs without +beating; spread two tablespoonfuls of this potato out smoothly, and lay +on it a slice of neatly trimmed boiled ham. Cover this with the potato, +pinch the edges together. Fry in butter until a delicate brown. + + +_RICE SANDWICH_ + +Creole rice may be shaped to a circle, in which make a cavity; leave +this to stand in a cool place until firm; when so, cut in half, +horizontally. Spread peach preserves neatly on lower ring, mask +well with syrup. Put on the upper ring and mask well with the syrup. +Put in a cool place until ready to serve; cut V-shape and serve with +unflavored cream. + + +_POPCORN SANDWICH_ + +Pass two cupfuls of freshly popped corn through the meat chopper, place +this in the chopping bowl, add a dash of salt and cayenne pepper, five +boned sardines, a dash of Worcestershire, and enough tomato catsup to +form a paste. Spread this on circles of hot buttered toast. Sprinkle +with Parmesan cheese and crisp in hot oven. Serve as soon as made. + + +_DYSPEPTIC SANDWICH_ + +Spread thin slices of gluten bread with peanut butter, mixed with crisp +brown bread crumbs, put the two slices together, and cut in strips. + + +_MOSAIC SANDWICH_ + +Cut two slices each of white and dark graham bread; cream one-quarter +cup of butter until white. Spread a slice of white bread with the +creamed butter, then place a slice of graham bread on it; then spread +graham bread with creamed butter; repeat. Place a light weight on all +four slices. When butter hardens remove the weight, then cut in thin +slices downward. + + +_SANDWICH ROLLS_ + +Take four cupfuls of light bread dough, spread it on the breadboard and +roll thin. Spread this sheet with one cupful of butter, fold it up and +roll out again; fold as before and let it stand a few minutes in a warm +place. Now roll and fold twice more. Let stand a short time, roll out +and cut into biscuits, place in pans, not touching, brush over the tops +with a little lard and hot water. Let rise one hour and bake. These are +very light and will pull apart in flakes. Any filling may be used. + + + + + CANAPES + + +_CANAPES_ + +Canapes are _savories_, or appetizers, usually served before the first +course at dinners, luncheons, or chafing dish suppers. One slice only +is used for each canape. They may be dipped in melted butter, toasted +or fried and cut into fancy shapes. The mixture is spread on top, the +top is garnished. + + +_CAVIARE CANAPES_ + +Season the caviare with a dash of lemon juice and a very little onion +juice. Spread mixture on toasted rounds of white bread and sprinkle top +with finely chopped hard-boiled egg. Garnish with cress. + + +_HERRING CANAPES_ + +Toast slices of white bread, remove the crusts and cut oblong. Spread +them with butter mixed with a very little French mustard, cover with +finely minced sour pickle; place upon each two boneless herrings. +Sprinkle finely chopped hard-cooked egg yolk over top. + + +_ANCHOVY CANAPES_ + +Toast rounds of white bread to a nice even brown; place two boneless +anchovies on a round of toast, and sprinkle over same the yolks of +hard-boiled eggs; dust with white pepper and garnish with a slice of +lemon. + + +_LOBSTER CANAPES_ + +Chop the meat of a boiled lobster fine, season with pepper and salt, +a dash of lemon juice, and a little mayonnaise dressing and spread on +rounds of toasted bread. Garnish with a sprig of parsley. + + +_CRAB CANAPES_ + +Put the contents of a can of crab meat into a saucepan, add one +tablespoonful of sherry and let simmer until the liquid disappears. Fry +one small finely minced onion in a tablespoonful of butter until brown, +add a cupful of milk that has blended with a tablespoonful of flour, +let it come to a boil, then add the crab meat and let simmer for ten +minutes; remove from the fire and when cool spread on rounds of toast +and sprinkle with grated Parmesan cheese; place in a hot oven until a +golden brown. Serve hot. + + +_SARDINE CANAPES_ + +Pound boneless and skinless sardines to a paste; moisten with a little +olive oil, and a dash of lemon juice; spread mixture on thin rounds of +toasted bread. Arrange leaves of watercress around the edge and put +finely chopped hard-boiled egg in the centre. + + +_SARDINE CANAPES NO. 2_ + +Take a box of sardines, remove bone and skin, rub to a paste with three +ounces of fresh butter, and gradually add four tablespoonfuls of thick +cream, until a paste is formed. Spread the paste over toasted rounds of +white bread; sprinkle chopped olives over the whole. + + +_SARDELLEN CANAPES_ + +Toast a thin biscuit cracker and lightly butter. Put a slice of +hard-boiled egg in the centre and coil one well cleaned sardellen +around the egg. Garnish with a slice of lemon. + + +_SALMON CANAPES_ + +Toast rounds of white bread and spread with melted butter; next with +finely flaked salmon, to which add a dash of Worcestershire sauce, and +a drop of olive oil; sprinkle finely chopped hard-boiled egg over top. +Garnish with a small sprig of parsley. + + +_FISH CANAPES_ + +Rub a quarter of a pound of any kind of cooked fish to a paste; season +with pepper and salt, and a few drops of onion juice. Moisten with one +tablespoonful of sauce tartare. Spread the above mixture on rounds of +buttered brown bread, sprinkle over top finely chopped dill pickles. + + +_HAM CANAPES_ + +Mince and mash to a smooth paste half a pound of cold boiled ham, add +two tablespoonfuls of currant jelly, one tablespoon of soft butter, and +a half a teaspoon of curry powder or half this amount of paprika if the +latter be preferred. Spread this paste on round pieces of toast and +garnish with chopped, cooked eggs, whites and yolks separate, minced +pickles, green peppers, and olives. + + +_HAM CANAPES NO. 2_ + +Cut bread in rounds one-fourth inch thick. Saute in butter; spread with +finely chopped ham mixed to a paste with a little melted butter and +seasoned. Sprinkle top with finely chopped hard-boiled eggs. + + +_BACON CANAPES_ + +Cut bread in squares one-fourth inch thick, saute the bacon fat. Spread +with a little French mustard, cover with fried bacon finely chopped, +and sprinkle with finely chopped pimolas. + + +_TONGUE CANAPES_ + +Toast one-fourth inch slices of graham bread, cut in rounds and fried +in butter; mix cooked tongue that has been chopped fine with creamed +butter till it is a paste, and add one tablespoonful of capers to a +cupful of tongue. Spread on bread, add a dash of salt and cayenne, and +sprinkle with a little finely chopped watercress. + + +_CHICKEN CANAPES_ + +Chop fine the white meat of a chicken and two stalks of celery. Season +with salt, pepper, and vinegar. Let stand a few minutes, then drain +dry; add a little mayonnaise dressing and mix well. Serve on rounds +of toast that have been spread lightly with melted butter. Sprinkle +chopped chives over the whole. + + +_NUT AND OLIVE CANAPES_ + +Fry rounds of white bread in butter; mix equal quantities of chopped +English walnuts and olives with enough mayonnaise dressing to moisten. +Spread on bread and garnish with chopped pimentos. + + +_TOMATO AND CUCUMBER CANAPES_ + +Saute rounds of white bread in butter. Fry slices of tomato in deep +fat; place one slice of tomato on each round of bread. Dust with salt +and pepper, and lightly spread with mayonnaise dressing followed by a +thin slice of cucumber. Sprinkle top with finely chopped hard-boiled +egg. + + + + + INDEX + + + + + LIST OF RECIPES + + + FISH + + Oyster 9 + + Fried Oyster 9 + + Deviled Oyster 9 + + Oyster Loaf 10 + + Oyster and Caviare 10 + + Grill Room Oyster 10 + + Oyster Salad 11 + + Caviare 11 + + Caviare No. 2 11 + + Caviare—Lobster 12 + + Roe 12 + + Shad-Roe 12 + + Shad-Roe and Cucumber 13 + + Lobster 13 + + Lobster No. 2 13 + + Lobster No. 3 14 + + Lobster No. 4 14 + + Lobster Salad 15 + + Dutch Lunch 15 + + Lobster and Mushroom 15 + + Sardine 16 + + Sardine No. 2 16 + + Sardine No. 3 17 + + Sardine No. 4 17 + + Sardine No. 5 18 + + Sardine and Cheese 18 + + Sardine Club 18 + + Spanish 19 + + Broiled Sardine 19 + + Austrian 20 + + Salmon 20 + + Salmon No. 2 21 + + Salmon No. 3 21 + + Salmon No. 4 21 + + Salmon and Ham 22 + + Pimento 22 + + Shrimp 22 + + Shrimp Salad 23 + + Lenten 23 + + Crab 23 + + Mock Crab 24 + + Anchovy 24 + + Anchovy No. 2 24 + + Fish 25 + + Fish and Egg 25 + + Sardellen Paste 25 + + Sardellen 26 + + Halibut 26 + + Halibut No. 2 26 + + Anchovy Toast 27 + + French 27 + + Hot Creamed Codfish 27 + + + EGG + + Egg 31 + + Egg No. 2 31 + + Fried Egg 31 + + Ribbon 32 + + Egg and Lettuce 32 + + Egg and Olive 33 + + Egg and Cucumber 33 + + Egg and Brown Bread 33 + + Puritan 34 + + Gold 34 + + Montpelier 35 + + Japanese Egg 35 + + Brown Egg 35 + + Easter 36 + + Chevy Chase 36 + + Outing 36 + + Traveller’s 37 + + Curried Egg and Oyster 37 + + + SALAD + + Tomato 41 + + Tomato No. 2 41 + + Tomato and Onion 41 + + Tomato and Horse-Radish 42 + + Tomato and Nut 42 + + Specialty 42 + + Epicurean 43 + + Beet 43 + + Beet and Cheese 43 + + Watercress 44 + + Watercress and Egg 44 + + Watercress and Egg No. 2 44 + + Mushroom 45 + + Western 45 + + Piccalilli 45 + + Green Pepper and Egg 46 + + Nasturtium 46 + + Ripe Olive 46 + + Olive Squares 47 + + Olive and Pepper 47 + + Olive and Chicken Liver 47 + + Olive and Cheese 48 + + Olive and Caper 48 + + Olive and Caper No. 2 48 + + Olive and Nut 49 + + Cucumber 49 + + Cucumber No. 2 49 + + Cucumber No. 3 50 + + Cucumber No. 4 50 + + Cucumber and Chives 50 + + Cucumber and Cheese 51 + + Cucumber and Red Pepper 51 + + Cucumber and Onion 51 + + Dill 52 + + Spinach 52 + + Onion 52 + + Mustard 53 + + Mosaic 53 + + Horse-Radish 53 + + Celery 54 + + Celery No. 2 54 + + Celery and English Walnut 54 + + Celery and English Walnut No. 2 55 + + Lettuce 55 + + Lettuce No. 2 55 + + Boston Brown Bread 56 + + Bar Harbor 56 + + Radish 56 + + String Bean 57 + + Apple and Celery 57 + + Apple and Grape 57 + + Apple Salad 58 + + Waldorf 58 + + Novelty 58 + + St. Patrick 59 + + Tartar 59 + + Grape Fruit 59 + + Cherry Salad 60 + + Pineapple Salad 60 + + Mock Oyster 60 + + + MEAT + + Roast Beef 63 + + Roast Beef No. 2 63 + + Hot Roast Beef 63 + + Roast Beef and Tomato 64 + + Roast Beef and Jam 64 + + Roast Beef Salad 64 + + Rare Beef 65 + + Corned Beef 65 + + Chipped Beef 65 + + Picnic 65 + + Cannibal 66 + + Meat and Mushroom 66 + + Fried Cold Meat 67 + + Broiled Steak 67 + + Ham 67 + + Ham No. 2 67 + + Ham No. 3 68 + + Ham No. 4 68 + + Hot Ham 68 + + Hot Ham No. 2 69 + + Ham Fingers 69 + + Ham and Egg 69 + + Ham and Egg Club 70 + + Ham and Nut 70 + + Potted Ham 71 + + Potted Ham No. 2 71 + + Party Sandwich Rolls 71 + + Westphalian Ham 72 + + Automobile 72 + + Stag 72 + + Boston Club 73 + + Veal 73 + + Calf’s Liver 74 + + Calf’s Liver and Bacon 74 + + Texas 74 + + Tongue 75 + + Tongue No. 2 75 + + Tongue and Egg 75 + + Deviled Tongue 76 + + Tongue and Tomato 76 + + Excursion 77 + + Lamb 77 + + Lamb No. 2 77 + + Mutton 78 + + Mutton No. 2 78 + + Mutton and Pea 78 + + Summer 79 + + Potted Meat 80 + + Farmer 80 + + Pork 80 + + Mince Meat 81 + + Southern (Bacon) 81 + + Tip-Top 81 + + Chicken 82 + + Chicken No. 2 82 + + Chicken No. 3 82 + + Chicken No. 4 83 + + Hot Chicken 83 + + Chicken Liver 83 + + Pressed Chicken 84 + + Jellied Chicken 84 + + Cream of Chicken 85 + + Chicken and Egg 85 + + Chicken Surprise 86 + + Chicken and Ham 86 + + Chicken and Ham (Club) 86 + + Chicken and English Walnut 87 + + Chicken and Almond 87 + + Chicken and Green Pepper 88 + + Aspic Jelly 88 + + Reception 89 + + Queen 89 + + French Roll 89 + + Creole 90 + + Windsor 90 + + Biscuit 91 + + Saratoga 91 + + Sheridan Park Club 92 + + Colonial (Club) 92 + + Chicken and _Pâté de Foie Gras_ 93 + + Chicken Biscuit Finger 93 + + Pressed Mock Chicken 94 + + Country Club 94 + + Chicago Club 95 + + Turkey 95 + + Hot Turkey 95 + + Turkey Club 96 + + Game 96 + + Truffle 96 + + Head Cheese 97 + + Sweetbread 97 + + Sausage 97 + + German Bologna 98 + + Frankfurt Sausage 98 + + Salami (Italian Sausage) 98 + + _Pâté de foie gras_ 99 + + _Pâté de foie gras_ No. 2 99 + + _Pâté de foie gras_ No. 3 100 + + Imitation _Pâté de foie gras_ 100 + + + CHEESE + + American Cheese 103 + + American No. 2 103 + + American No. 3 103 + + American No. 4 104 + + Cheese Rare-bit 104 + + Brown Bread and America Cheese 105 + + Brown Bread and American Cheese No. 2 105 + + Fried Cheese 105 + + Neufchatel 106 + + Neufchatel and Nut 106 + + Neufchatel and Olive 106 + + Harlequin 107 + + Berlin 107 + + Limburger Cheese 107 + + Roquefort 108 + + German Club 108 + + Parmesan 108 + + Parmesan and Radish 109 + + Parmesan and Celery 109 + + Seafoam 110 + + French Cheese 110 + + Morocco 110 + + Club House 111 + + Cottage 111 + + Cottage No. 2 112 + + Gruyere 112 + + Cottage and Olive 112 + + Bohemian 113 + + Dutch 113 + + Waukesha Cheese 113 + + Imperial Cheese 114 + + Swiss Cheese 114 + + Swiss Cheese No. 2 114 + + Green Cheese 115 + + Swiss and Nut 115 + + Cream Cheese and Olive 115 + + Cream Cheese and Olive No. 2 116 + + Dairy 116 + + Cream Cheese and Pimolas 116 + + Cream Cheese and Pineapple 117 + + Cream Cheese and Walnut 117 + + Cream Cheese and Nut 117 + + Cream Cheese and Beet 118 + + Cream Cheese and Cucumber 118 + + Cream Cheese and Guava Jelly 118 + + Cream Cheese and Green Pepper 119 + + Cream Cheese and Parsley 119 + + Cream Cheese and Lettuce 119 + + Cream Cheese and Bar-le-Duc Currant 120 + + Toasted Wafers with Cream Cheese 120 + + Russian 121 + + Oriental 121 + + Dainty Cheese 121 + + Macaroon 122 + + Fairmont 122 + + Italian 123 + + Buffet 123 + + Bummers Custard Sandwich 123 + + + NUT + + English Walnut 127 + + English Walnut No. 2 127 + + English Walnut No. 3 127 + + English Walnut and Fig 128 + + English Walnut and Ginger 128 + + English Walnut and Raisin 129 + + English Walnut and Date 129 + + Salted English Walnut 129 + + Black Walnut 130 + + Chestnut 130 + + Pecan 130 + + Pecan No. 2 131 + + Pecan No. 3 131 + + Pecan and English Walnut 131 + + Hickory Nut 132 + + Hickory Nut and Cheese 132 + + Peanut 132 + + Peanut No. 2 133 + + Peanut No. 3 133 + + Peanut No. 4 133 + + Peanut and Banana 134 + + Peanut Mayonnaise 134 + + Almond 135 + + Almond No. 2 135 + + Almond No. 3 135 + + Almond and Celery 136 + + Almond and Lemon 136 + + Toasted Almond 136 + + + SWEET + + Orange 139 + + Orange Marmalade 139 + + Orange Marmalade No. 2 139 + + Dainty Ribbon 140 + + Gem 140 + + Lemon 140 + + Fruit 141 + + Strawberry 141 + + Grape 141 + + Red Raspberry 142 + + Apple 142 + + Apple No. 2 142 + + Apple Butter 142 + + Pineapple 143 + + Cherry 143 + + Cherry No. 2 143 + + Candied Cherry 144 + + Candied Cherry No. 2 144 + + Cream & Candied Fruit 144 + + Cake & Candied Cherry 145 + + Tutti-Frutti 145 + + Banana 146 + + Banana No. 2 146 + + Banana and Cherry 146 + + Banana Toast 147 + + Banana and Toasted Brown Bread 147 + + Oriental 147 + + Five O’clock Tea 148 + + Fig 148 + + Fig No. 2 148 + + Fig No. 3 149 + + Favorite 149 + + Fig and Nut 149 + + Fig and Nut No. 2 150 + + Fig and Roll 150 + + Lady Finger 150 + + Date and Fig 151 + + Date and Nut 151 + + Date and Orange 151 + + Raisin 152 + + Fruit Jelly 152 + + Jelly and Nut 153 + + Currant Jelly 153 + + Currant Jelly and English Walnut 153 + + Tomato Jelly 154 + + Quince Jelly and Nut 154 + + Quince Jelly 154 + + Gooseberry Jam 155 + + Claret Jelly 155 + + Marbled Bread 155 + + Banana 156 + + Marron 156 + + Honey 156 + + Honey and Banana 156 + + French Tea 157 + + Dainty Peanut 157 + + Veranda 157 + + Puff Paste 158 + + Dream 158 + + Chocolate 158 + + Chocolate and Nut 159 + + Maple Cream 159 + + Maple Sugar 159 + + Log Cabin 160 + + Ginger 160 + + Ginger and Orange 160 + + Chestnut and Prune 161 + + Hallowe’en 161 + + India 162 + + Whipped Cream 162 + + School 162 + + Cocoanut 163 + + Cocoanut No. 2 163 + + Nut and Fruit 164 + + Fudge 164 + + Violet 165 + + Rose-Leaf 165 + + Clover 165 + + Nasturtium 166 + + Chinese Nut 166 + + Cream 166 + + + MISCELLANEOUS + + Boston Baked Bean 169 + + New England 169 + + Mexican 169 + + Potato 170 + + Potato and Ham 170 + + Rice 170 + + Popcorn 171 + + Dyspeptic 171 + + Mosaic 172 + + Sandwich Rolls 172 + + + CANAPES + + Canapes 175 + + Caviare 175 + + Herring 175 + + Anchovy 176 + + Lobster 176 + + Crab 176 + + Sardine 177 + + Sardine No. 2 177 + + Sardellen 177 + + Salmon 178 + + Fish 178 + + Ham 178 + + Ham No. 2 179 + + Bacon 179 + + Tongue 179 + + Chicken 180 + + Nut and Olive 180 + + Tomato and Cucumber 180 + + + + + TRANSCRIBER’S NOTE + + + The index was not checked for correct page references. + + Obvious typographical errors and punctuation errors have been + corrected after careful comparison with other occurrences within the + text and consultation of external sources. + + Except for those changes noted below, all misspellings in the text, and + inconsistent or archaic usage, have been retained. + + Pg 39: “Salads” replaced with “Salad” to match other references. + Pg 68: Hot Ham Sandwich omits instruction to fry the sandwich, + this has not been corrected. + Pp 74, 77: “on teaspoonful” replaced with “one teaspoonful”. + + + +*** END OF THE PROJECT GUTENBERG EBOOK 75893 *** |