"Hail, wedded nourishment!"
Chop two parts of cold tongue and one part of cold ham (one-fourth as much fat ham as lean) very fine; pound in a mortar, and season with paprica and a little mixed mustard. Spread butter on one piece of bread, the meat mixture on the other, and press the two pieces together.
Chop the ham and pound smooth in a mortar; pass the yolks of hard-boiled eggs through a sieve; mix the yolks with an equal amount of mayonnaise dressing. Butter one piece of bread lightly and spread with the ham, spread the other piece with the egg and dressing, and press the two together.
Chop the cold meat very fine, using one-fourth of fat meat. Work into the meat French mustard, or any "made" mustard, to taste, and prepare the sandwiches in the usual way. Boston brownbread combines well with this preparation.
Use a little less of the chopped tongue than of the other kind of meat, and one-half as much chopped celery as meat. Mix with salad dressing. Spread one piece of bread with butter, the other with the mixture, and press together.
Chop crisp celery very fine and mix with salad dressing. Spread one piece of bread with butter, the other with a thin layer of the mixture. With a sharp knife split open the round stems of celery tips and put them between the bread, so that the tips will just show on the edges. Tie with narrow ribbon, light-green in color.
Use, in bulk, equal parts of yolks of well-cooked eggs, rubbed to a smooth paste, and the flesh of sardines, freed from skin and bones and pounded in a mortar; season to taste with a few drops of tobasco sauce and lemon juice, and spread as usual. Crackers may be used in the place of bread, if the sandwiches be prepared just before using, otherwise the crackers lose their crispness. Garnish with slices of lemon and parsley.
To each two tablespoonfuls of caviare add ten drops of onion juice and a few drops of lemon juice,and mix together thoroughly. Remove the crust from a fresh, moist loaf of bread, cut in thin slices, spread each slice very delicately with butter and the caviare mixture, roll up in a roll and tie with ribbon one-fourth an inch wide, or pin with Chinese toothpicks. The bread should not be more than twelve hours old. If fear be lest the bread will not be sufficiently moist to roll, wrap the loaf, when taken from the oven, in a damp cloth and then in a dry one; keep in this fashion until ready for use.
Slightly butter thin slices of bread; moisten fine-chopped olives with mayonnaise dressing and spread upon the buttered slices; spread other slices with Neufchatel, or any cream cheese, and press together in pairs.
Sauté the caps of half a pound of mushrooms in a little butter about five minutes, adding half a sliced onion if desired. Cover with highly seasoned stock and let simmer until very tender; chop and press through a sieve, and, if very moist, reduce to the consistency of a thick purée. Add an equal quantity of lobster meat pounded smooth in a mortar. Season to taste with salt, pepper, lemon juice and, if desired, tomato catsup. When cool use as any filling.
Ingredients.
Method.—Work the butter to a cream, add the seasonings and the grated cheese gradually; then mix in the nuts, which should beslicedvery thin. Spread the mixture upon bits of bread and press together in pairs. Particularly good made of brownbread and served with a simple vegetable salad!
Use cold boiled spinach, which when hot was chopped very fine or pressed through a colander, and sifted yolks of well-cooked eggs. Mix the spinach with sauce tartare and spread on one bit of bread, spread the other with butter and sifted yolk of egg; press together. Garnish the serving-dish with parsley and cooked eggs cut in quarters lengthwise.
Pick the leaves from fresh cress, chop or break apart, season with French dressing, and proceed as above.
Chop half an onion and sauté in a little butter; when delicately browned, add five or six chicken livers and sauté them on both sides. Cover withwell-seasoned chicken stock and let simmer until tender. Mash the livers fine with a wooden spoon and press them through a sieve; season with salt, paprica, mustard, or a dash of curry powder. Press into a cup, pour melted butter over the top, and set away in a cool place. When ready to serve, remove the butter and prepare the sandwiches after the usual manner.
Ingredients.
Method.—Chop the meat and pound to a paste in a mortar; add the seasonings and mix well. Remove the crust from a loaf of moist bread; cut in very thin slices, trim each slice into a rectangular shape, spread lightly with soft butter and then with the mixture. Roll the slices and tie them with ribbon. Omit the anchovy paste, if desired.
Cream four tablespoonfuls of butter and one teaspoonful of mustard. Press the yolks of four hard-boiled eggs through a sieve and add them to the butter and mustard. Then add four boned anchovies, four small pickles, a teaspoonful of chives and a sprig of tarragon, chopped together until fine. Cut stale bread in fingers or otherfanciful shapes, and spread with the mixture. Press two pieces together.
Put a pound and a half of halibut, a slice of onion, a stalk of celery, four or five peppercorns, one teaspoonful of salt and one tablespoonful of lemon juice in boiling water, and cook, just below the boiling-point, ten or fifteen minutes, according to thickness. Remove bone and skin and rub the fish fine with a wooden spoon; add half a cup of thick cream, a teaspoonful of salt, a dash of white pepper and one tablespoonful of lemon juice. Spread this mixture, when cold, on buttered slices of bread, put a lettuce leaf above the mixture, and spread a teaspoonful of mayonnaise or boiled salad dressing on the lettuce; finish with a slice of buttered bread and tie with ribbon.
Chop lobster meat very fine; season to taste with French dressing. Cut the bread in pieces about four inches long and an inch and a half wide. Finish as usual. Garnish with parsley and the slender feelers of the lobster.
Pile avarietyof sandwiches in form of a pyramid (use bread of different colors). Arrange a garnish of parsley and radish rosebuds around the base,and on the top a few sprigs of parsley, or celery plumes.
Flavor the butter with nasturtium leaves and blossoms, and with it spread a thin slice ofmoistbread, which is longer one way than the other. Press fresh nasturtium leaves and blossoms upon the butter and fold one half over the other.
Spread a bit of brownbread with butter and French mustard, and a bit of white bread, cut to fit the former, with butter and cheese creamed together. Finish as usual.
Spread the brownbread with butter and cheese creamed together, and the white bread with butter, then with cucumber, chopped fine and seasoned with French dressing, to which a few drops of onion juice have been added.
Spread one piece of bread with cream cheese, the other with beets that have been chopped very fine and seasoned with French dressing.
Chop freshly roasted peanuts very fine; then pound them in a mortar until smooth; season with salt and moisten with thick cream.
Chicken Salad Sandwiches.Chicken Salad Sandwiches.
Seepage 127
Halibut Sandwiches with Aspic.Halibut Sandwiches with Aspic.
Seepage 128
Mix the prepared peanuts with mayonnaise dressing. Butter two pieces of bread; spread one with the peanut mixture, the other with shredded lettuce, and press the two together.
Ingredients.
Method.—Cream the butter and add the other ingredients gradually. Prepare as usual.
Ingredients.
Method.—Boil the spinach, drain thoroughly, and press through a piece of muslin. Beat the butter to a cream with a wooden spoon; beat into the butter enough of the spinach pulp to give the required tint of green. Wipe the oil from the anchovies, remove the backbone, and pass through a hair sieve; then add to the colored butter, a little at a time; add also the parsley and capers; chill slightly and use as a filling for sandwiches. These butters are used also to mask or decorate cooked fish for "cold service."
(Chou-paste boxes.)(See cut facingpage 126.)
Bakechoupaste in long, slender shapes, like éclairs, but narrower and shorter; when cold split apart on the ends and one side and fill with chicken salad. Put the top back in place, after inserting a celery plume at each end. Garnish the serving-dish with celery leaves and pim-olas or olives. Serve other salads in the same way.
Cut the bread, white, brown and graham, as thin as possible, and use four or five pieces in each sandwich, putting them together so that the colors will contrast. Either butter or other filling is admissible.
Chop fine the white meat of a cooked chicken and pound to a paste in a mortar. Season to taste with salt, paprica, oil and lemon juice and spread upon thin bits of bread. Spread other bits of bread, corresponding in shape to the first, with butter; press into the butter English walnuts, pecan nuts or almonds, blanched andslicedvery thin. Press corresponding pieces together.
Soak one box (two ounces) of gelatine in one cup of cold chicken liquor until thoroughly softened. Add to three cups of chicken stock, seasoned withvegetables and sweet herbs according to directions previously given, also the crushed shell and white of one egg, and proceed as for aspic jelly. Turn the liquid jelly into rectangular pans, having it three-eighths of an inch or less in thickness, and set aside in a cool place to harden. When ready to serve, dip the pan in hot water an instant, and turn the jelly on to a paper. With a thin, sharp knife cut the jelly into squares or diamonds, or dip a cutter into hot water and stamp out into hearts or clubs.
Chop the lobster fine, mix with mayonnaise dressing to taste, spread upon a bit of aspic, cover with a crisp lettuce leaf, and above this place another piece of aspic spread with the lobster mixture. Serve at once.
After the aspic is poured into the pans, sprinkle upon it some fine-cut Spanish pimentos. When ready to serve, prepare as lobster sandwiches with aspic, using fish in the place of lobster, and, if desired, sauce tartare in the place of mayonnaise. Shrimps, salmon or other fish, chicken, veal, tongue, sweetbreads, etc., may be used either with lettuce or with chopped celery, cress, cucumbers, etc. Or the vegetables may be used without either fish, flesh or fowl.
Wedding Sandwich Rolls.Wedding Sandwich Rolls.
Seepage 129
Club Sandwich.Club Sandwich.
Seepage 129
(Steamer Priscilla style.)
Have ready four triangular pieces of toasted bread spread with mayonnaise dressing; cover two of these with lettuce, lay thin slices of cold chicken (white meat) upon the lettuce, over this arrange slices of broiled breakfast bacon, then lettuce, and cover with the other triangles of toast spread with mayonnaise. Trim neatly, arrange on a plate, and garnish with heart leaves of lettuce dipped in mayonnaise.
Wrap bread as it is taken from the oven closely in a towel wrung out of cold water, cover with several thicknesses of dry cloth and set aside about four hours; then cut away the crust, and with a thin, sharp knife cut the loaf or loaves in slices as thin as possible and spread with butter, and, if desired, thin shavings of meat, potted meat or chopped nuts; roll the slices very closely and pile on a serving-dish.
Ingredients.
Method.—Dip the bread in beaten egg, seasoned with salt and sauté to a rich brown in hot butter. Roll the oysters in grated bread crumbs (centre of the loaf) and broil them, or "egg and bread" them, and fry in deep fat. Lay the first slice of bread on a plate over two or three lettuce leaves, put the oysters on the bread, a grating of horseradish on each oyster; cover with the graham or rye bread; on this lay the chicken or turkey cut in thin slices, season with salt and pepper, put on the bacon, and cover with the other slice of bread. On top of the sandwich lay a slice of lemon cut square, and about this dispose the pickles and radishes, to form a star. Serve the tomato on a lettuce leaf at the side. Cut out the hard centre from the tomato and fill the opening with sauce tartare. In making this sauce, add to mayonnaise or boiled dressing, onion, olives, sweet pickles and celery, chopped fine and squeezed dry in a cloth.
In the name of the Prophet—figs!—Horace Smith.
Chop one-fourth a pound of figs very fine, add one-fourth a cup of water, and cook to a smooth paste; add, also, one-third a cup of almonds, blanched, chopped very fine and pounded to a paste with a little rose-water, also the juice of half a lemon. When cold spread the mixture upon lady-fingers or cakelets, white or yellow, press another above the mixture, and serve upon a handsome doylie-covered plate. Raisins, dates or marmalade may be used in the place of the figs. The marmalade, of course, requires no cooking. Bread may be used in the place of the cake.
Chop the fruit very fine; use a mixture of cherries, plums, pineapple and angelica root; moisten with wine, orange or lemon juice. Use lady-fingers or bread for the covering. If bread is used, spread lightly with butter; if cake be your choice, spread very lightly with marmalade. Use justenough butter or marmalade to keep the coverings together.
Chop the dates and preserved ginger; moisten with syrup from the ginger jar and a little lemon juice; cook as above, and use with bread or lady-fingers. Preserved ginger may be used alone and without cooking.
Flavor the butter with rose petals according to the directions previously given. Spread both bits of bread lightly with it and put upon them three or four candied rose petals. If lady-fingers are used, brush them over with white of egg and sugar mixed together. Use but little sugar—just enough to hold the fingers together. The Turkish rose petals that come in little jars are particularly dainty, and adapted to this purpose. Garnish the dish on which they are served with rosebuds and leaves.
Prepare in the same manner as in the last number, substituting candied violets for the rose petals, and violets with green leaves for a garnish.
Spread one bit of white bread with honey pressed from the comb with a wooden spoon, the other bitwith butter. Garnish with white clover blossoms and leaves.
Roll puff paste very thin (about one-eighth of an inch), cut in fanciful shapes and bake to a delicate brown; add chopped almonds to rich strawberry preserves, or peach marmalade, and spread the mixture between each two bits of pastry.
Ingredients.
Method.—Cook the pineapple, sugar and lemon juice until thick; let cool, and spread upon lady-fingers or sponge drops. Press together in pairs and serve.
Ingredients.
Method.—Add the sugar and extract to the cream and beat until solid; let chill, then spread quite thick upon lady-fingers or sponge drops.
Soak half a cup of fine-cut candied fruit in wine an hour or more. Prepare the cream as above,and sprinkle the same with the fruit before putting the sandwiches together.
Ingredients.
Method.—Soak the gelatine in the cold water and dissolve in the boiling water; add the sugar and strain; when cold add the orange and lemon juice. Mould in sheets three-eighths of an inch thick.
Substitute claret for the orange juice and prepare as above. Do not omit the lemon juice.
Slice blanched English walnuts and pecan nuts or almonds very thin, and stir into whipped cream. Stamp out shapes from the jelly. Spread one piece with the cream and nuts and cover with a second piece of jelly.
Substitute candied fruit for the nuts and proceed as above, or use nuts and fruit together.
Ingredients.
Method.—Cream the butter, gradually add the yolks of eggs, passed through a potato ricer or sieve, the sugar and orange juice. Spread upon thin slices of angel cake, prepared for sandwiches, or upon angel cakelets or fingers; press two slices together and serve at once. If allowed to stand any length of time, keep covered and in a cool place.
Spread wheat bread, prepared for sandwiches, with cream cheese; put two or three currants and a little syrup on each piece of bread, and press two pieces together. These may be varied by using sliced maraschino cherries. Either the currants or sliced cherries with a little of the syrup may be mixed with the cheese and then spread upon the bread. Bar-le-Duc currants are imported from France in tiny glasses. The seeds have been removed from the currants, which are cooked in honey.
Spread fresh bread, cut in thin slices, with fresh butter; over this spread a layer of Brie or other cream cheese, and over the cheese spread a layer of honey. Press two similarly shaped pieces together and serve at once.
Prepare as above, substituting maple syrup (or sugar) for the honey.
She needeth least, who kneadeth best,These rules which we shall tell;Who kneadeth ill shall need them moreThan she who kneadeth well.—F.F.
To two cups of scalded milk or boiled water, in a mixing-bowl, add two tablespoonfuls of sugar, one teaspoonful of salt, and, when the liquid becomes lukewarm, one yeastcake dissolved in half a cup of water, boiled and cooled. With a broad-bladed knife cut and mix in enough well-dried flour, sifted, to make a stiff dough (about seven cups). Knead until the dough is elastic; cover, and set to rise in a temperature of about 70° Fahr. When the dough has doubled in bulk, "cut down" and knead slightly without removing from the mixing-bowl. When again double in bulk, shape into two double loaves and set to rise in buttered pans; when it has risen a third time, bake one hour.
Use the preceding recipe without change other than in kind of flour and two additional tablespoonfuls of sugar.
Boston Brown Bread.Boston Brown Bread.
Bread cut for Sandwiches.Bread cut for Sandwiches.
Add three-fourths a cup of rice, cooked until tender and still hot, and, also, two tablespoonfuls of butter, to the milk or water in the first recipe. Other cereals, as oatmeal or cerealine, may be used instead of rice.
Make a sponge with one cup of milk, one yeastcake dissolved in one-fourth a cup of milk, and about one cup and a half of flour; beat thoroughly, cover, and set to rise in a temperature of about 70° Fahr. When light add half a teaspoonful of salt, one-fourth a cup of melted butter, and flour enough to knead. Knead until elastic. Set to rise in a temperature of 70° Fahr. When doubled in bulk, cut down and shape into small balls. Set to rise again, covered with a cloth and a dripping-pan. When light press the handle of a small wooden spoon deeply across the centre of each ball, brush with butter and press the edges together. Set the rolls close together in a baking-pan, after brushing over with butter the points of contact.
Sift together one cup, each, of yellow corn meal, rye meal and entire-wheat flour, one teaspoonful of salt and three teaspoonfuls of soda. Add three-fourths a cup of molasses and one pint of thick, sour milk. Beat thoroughly, and steam in a covered mould three hours and a half. The quantityhere given may be steamed in four baking-powder boxes in two hours.
Pass through the sieve two or three times four cups of flour, one teaspoonful of salt, and, for each cup of flour, two level teaspoonfuls of baking-powder. With the tips of the fingers work into the flour one-third a cup of butter. When the mixture looks like meal, mix in gradually nearly one pint of milk, cutting the dough with a knife until well mixed. When it is of a consistency to handle, turn out on to a well-floured board, toss with the knife in the flour, then pat out into a sheet half an inch thick, and cut into rounds. Let the heat of the oven be moderate at first, and increase after the dough has risen. Bake about fifteen minutes.
Prepare the dough as above, roll to about three-eighths an inch in thickness, and cut into rounds. Spread one half of these with softened butter, and press the others, unbuttered, upon them; bake fifteen or eighteen minutes.
(To serve with simple salads and cheese.)
Remove the crust from a fresh loaf of French bread. Gash the loaf at the ends and pull apart into halves; then cut the halves and pull apartinto quarters. Repeat until the pieces are about the thickness of breadsticks. Put on a rack in a dripping-pan, and dry out the moisture in a slow oven; then brown delicately. Keep in a dry place (a tin box is suitable) and reheat in the oven before serving.
A short time before removing from the oven, brush over the top of each loaf or roll with beaten yolk of egg, diluted with a little milk, or with a little sugar dissolved in milk, or with thin starch.
Put a saucepan with half a cup of butter and one cup of boiling water over the fire. When the mixture boils, beat into it one cup of flour. When the dough cleaves from the sides of the saucepan, turn into a bowl and beat in, one at a time, three large or four small eggs.
Cover the meat with cold water and bring the water slowly to the boiling-point; let boil five minutes, thenslightlybubble until the meat is tender.
Cover the meat with boiling water, let boil rapidly five minutes, then keep the water justbelow the boiling-point, or just "quivering" at one side of the saucepan, until the meat is tender. When the meat is about half cooked, add a teaspoonful of salt for each quart of water.
Ingredients.
Method.—Chop the meat or fish very fine, then pass through a purée sieve; cream the butter and with a wooden spoon work it into the meat or fish; add seasonings to taste, press the mixture solidly into small jars or cups, and pour melted butter to the depth of one-fourth an inch over the top of the meat. Set aside in a cool place.
Ham, fat and lean; either chicken, veal or tongue, with bacon; chicken and ham, mixed, fat ham; chicken and tongue, mixed, with bacon; veal and ham, mixed, with fat ham; roast beef and corned beef, mixed, with fat of either, or bacon; finnan-haddie and bacon; salmon, cod, haddock, bluefish, etc., with bacon, or with double the amount of butter.
Bowl of Fruit-Punch Ready for Serving.Bowl of Fruit-Punch Ready for Serving.
Towards eve there was tea(A luxury due to Matilda) and ice,Fruit and coffee.—Meredith's "Lucile."
Come, touch to your lips this melting sweetness,Sip of this nectar,—this Java fine,—Whose tawny drops hold more completenessThan lurks in the depths of ruby wine.—J. M. L.
Ingredients.
Method.—Put the coffee into the filter of a well-scalded coffee-pot. Pour the boiling water over the coffee. Serve as soon as the infusion has dripped through the filter. For black coffee use double the quantity of coffee.
Ingredients.
Method.—Beat the white and crushed shell of the egg and half the cup of cold water together; mix with the coffee, pour over the boiling water, stir thoroughly, and boil from three to five minutes with the nozzle tightly closed; pour half a cup of cold water down the spout; stir in one tablespoonful of coffee and let stand on the range, without boiling, ten minutes.
Ingredients.
Method.—Fill the tea-ball half full with tea, put the ball into the cup, with a cherry or a slice of lemon, and pour boiling water over them; remove the ball when the tea is of the desired strength.
Ingredients.
Method.—Grate the chocolate, add the granulated sugar and hot water, and cook until smooth and glossy; with a whisk beat in the hot milk very gradually, and return to a double boiler to keep hot. Beat the cream until solid. Beat the whites of the eggs until dry, then beat in thepowdered sugar and fold the cream into the egg and sugar. Add half of the cream mixture to the chocolate with the vanilla, and mix while the cream is heating. Serve the rest of the cream in spoonfuls upon the chocolate in the cups.
Prepare as in preceding recipe, omitting the cream mixture and such portion of the chocolate as is desired.
Ingredients.
Method.—Mix the cocoa and sugar, pour over the boiling water, and when boiling again add the hot milk; beat the whipped cream into the hot cocoa, or serve a spoonful upon the top of each cup.
Scald a two-inch piece of paper-bark cinnamon with the milk to be used in making the cocoa.
Stem and wash half a pound of sultana raisins; let them stand, covered with one quart of boiling water, upon the back of the range an hour or more; filter the water through folds of cheese-cloth and use in making cocoa or chocolate.
Ingredients.
Method.—Beat the egg until white and yolk are well mixed; then beat in the sugar, the lemon juice and the water.
Ingredients.
Method.—Grate the pineapple, add the boiling water and the sugar, and boil fifteen minutes; add the tea and strain into the punch-bowl. When cold add the fruit juice, the cherries and the cold water. A short time before serving, add a piece of ice, and, on serving, the Apollinaris water. Strawberries, mint leaves, or slices of banana may be used in the place of the cherries.
Ingredients.
Method.—Cut the rhubarb into pieces without peeling; add the bay leaf and water, and let simmer until the rhubarb is tender; strain through a cheese-cloth. Boil the juice with the sugar five minutes. When cold add the orange and lemon juice, with one-fourth a cup of syrup from a jar of preserved ginger, and a piece of ice. Add water as needed.