Chop or mash the cheese, add gradually the cream, and when smooth add all the other ingredients. Spread this mixture on thin slices of buttered bread, cover the top with chopped cress, then cover with another slice of bread, press the two together, trim off the crusts and cut into triangles.
Put a half pound of American cheese through your meat grinder, add to it one Neufchatel cheese, mix well together; add one fresh peeled chopped tomato. Peel the tomato and cut it into halves; squeeze out the seeds and chop the flesh quite fine. Add one finely chopped sweet red pepper. Add a half teaspoonful of salt and a little black pepper; mix and spread between slices of white bread, or you may use one slice ofwhite with one slice of whole wheat bread. These are usually served cut into rounds with an ordinary cake cutter. If you cut these economically you can make one good sized round sandwich and a crescent from each, or if you use a very small cutter you should make four round sandwiches.
Rub one Neufchatel or Philadelphia cream cheese to a paste. Add one pimiento, chopped fine; a dozen almonds put through the meat grinder; a dozen pecan meats, also ground; a tablespoonful of tomato catsup, a level teaspoonful of curry and two tablespoonfuls of desiccated grated cocoanut. Mix thoroughly, add sufficient olive oil to make a smooth paste, and spread between thin, unbuttered slices of white bread; trim the crusts and cut into long fingers. These are nice to serve with plain lettuce salad at dinner.
Put one pound of American cheese through your meat chopper. Add two tablespoonfuls of tomato catsup, one teaspoonful of Worcestershire sauce, a half teaspoonful of paprika, a dash of cayenne, two tablespoonfuls of olive oil or melted butter, four tablespoonfuls of sherry and a half teaspoonful of salt. Mix until perfectly smooth, and spread between thin slices of buttered bread; trim the crusts and cut into triangles.
Mash a quarter of a pound of Roquefort cheese, adding gradually sufficient melted butter to make a paste. Spread this between slices of buttered bread, press together, trim the crusts, and cut into fingers.
Spread Camembert cheese between slices of buttered whole wheat bread, trim the crusts and cut into shape. These may beserved after lunch with coffee, or are exceedingly nice for picnics or for afternoons where coffee is served.
These are nice for country picnics. The cottage cheese should be made rather dry. After it has drained and is quite dry, moisten it by adding either thick cream or melted butter; do not make it too soft. Add a saltspoonful of black pepper and a palatable seasoning of salt. Spread between slices of buttered whole wheat or white bread, press the two together, trim the crusts and cut into shape.
Spread the bread, and cut the slices about half an inch thick. Then cut a German or Holland cucumber into very thin slices; put these slices all over the bread. Take the center from a head of lettuce; hold it together, and slice it down in sort of shreds; put this over the cucumber, and have ready some white meat of chicken, cut into thethinnest possible slices, and cover the lettuce with chicken; then sprinkle over more shredded lettuce and a little mayonnaise; put over another slice of buttered bread; press the two together, trim into shape and serve on a napkin in a pretty wicker basket.
These are very nice to serve with a fish course in place of bread or rolls and a salad. Slice the cucumbers very thin and soak them in ice water for one or two hours. They must be crisp and brittle and made just at serving time. Beat together three tablespoonfuls of olive oil, one tablespoonful of vinegar, a saltspoonful of salt and a dash of pepper; stand this dressing on the ice until it thickens. Butter thin slices of bread, cover them with a layer of cucumbers that have been drained and dried on a napkin, sprinkle over the dressing, put on another layer of buttered bread. Press together, trim the crusts and cut into triangles. Heap these at once on a napkin and send to the table.
Butter a slice of bread before you take it off the loaf; cut it about a half inch thick and remove the crusts. First of all, cover each slice with a thin layer of hard-boiled egg that has been pressed through a sieve or chopped very fine. In the center of this sandwich put the soft parts of six pickled oysters. Put a tablespoonful of butter and one of flour into a little saucepan; mix without melting; add a gill of thick cream, a teaspoonful of onion juice and a teaspoonful of curry and a half teaspoonful of turmeric. Bring to boiling point; beat and stand away until perfectly cold. When you are ready to serve the sandwiches, cover each one with a thin layer of this sauce; put a slice of bread on top, press together, and serve. The sauce must not go over the sandwiches until you are ready to serve; and then, remember, you have but one layer between two slices of bread.
Hard boil four eggs, remove the yolks from the whites; chop the whites very, very fine, and press the yolks through a sieve. Add to the yolks gradually four tablespoonfuls of melted butter or olive oil, a half teaspoonful of salt, a teaspoonful of onion juice, a half teaspoonful of curry, and rub until thoroughly smooth. Spread thin slices of bread, cover them with a very thin layer of the yolk mixture, then a layer of the chopped whites, another slice of buttered bread. Press together, trim the crusts and cut into shapes.
Remove the heads, tails and bones from one large box of sardines. Rub them to a paste, add a tablespoonful of melted butter, a half teaspoonful of curry powder and a saltspoonful of salt. Spread this mixture between slices of buttered bread, press the two together, trim the crusts and cut into shape.
Chop sufficient cold boiled chicken to make a half pint. Rub together one tablespoonful of butter and one tablespoonful of flour; add a half cupful of cold milk, and stir over hot water until you have a smooth, thick paste. Add the chicken gradually to this, mashing and rubbing all the while. Add a level teaspoonful of curry powder, a half teaspoonful of salt, a teaspoonful of onion juice and a teaspoonful of lemon juice. When cold, spread between layers of buttered bread, trim the crusts and cut into shapes.
Almost any bits of left-over meat may be substituted for the chicken and made into sandwiches of this kind.
Remove the meat from six hard-boiled crabs; mix it with four tablespoonfuls of mayonnaise dressing; put it between slices of bread and butter and press two together; trim off the crusts, cut into triangles and serve at once.
Crab and lobster sandwiches should not be allowed to stand for more than an hour, and then must be wrapped carefully in a clean, damp cloth.
Take sufficient white meat of chicken to make a half cup; chop and pound it; reduce it to a paste. Put a teaspoonful of granulated gelatin in two tablespoonfuls of cold water; then stand it over the fire until it has dissolved. Whip a half pint of cream to a stiff froth. Add the gelatin to the chicken; add a teaspoonful of grated horseradish and a half teaspoonful of salt. Stir this until it begins to thicken, cool and add carefully the whipped cream and stand it away until very cold. When ready to make the sandwiches, butter the bread and cut the slices a little thicker than the usual slices for sandwiches. Cover each slice with this cream mixture; trim off the crusts and cut sandwiches into fancy shapes. Garnish the top with olives cut into rings. In the center of each sandwich make just a little mound of capers, using the olives at the four corners; eachsandwich may be garnished in a different way. Little pieces of celery, with the white top attached, make also a pretty garnish. These sandwiches are not covered with a second slice of bread.
Chop a quarter of a pound of cold, boiled tongue very fine; add to it two tablespoonfuls of olive oil, a dash of red pepper, a teaspoonful of Worcestershire sauce, and a saltspoonful of paprika; mix and add the hard-boiled yolks of three eggs that have been pressed through a sieve. Put this between thin slices of bread and butter, and garnish with water cress.
Take the hard-boiled yolks of six eggs and rub them to a paste, adding gradually two tablespoonfuls of olive oil or thick cream. Add a dash of paprika, one-half teaspoonful of salt, spread and finish precisely the same as tongue sandwich.
Put thin slices of hard-boiled eggs between slices of brown bread and butter; dust the egg slightly with salt and pepper. Trim the edges of the sandwiches with either cress or lettuce, and cut into triangles or squares.
Rub to a smooth paste a quarter of a pound of cold, boiled fish; add half a teaspoonful of Worcestershire sauce, a tablespoonful of olive oil, a half saltspoonful of salt, and a half saltspoonful of black pepper. Spread the slices of bread on the loaf, cut them off about a half inch in thickness; trim off the crusts, put on each slice dainty lettuce leaves, and fill the center with the fish mixture. Cover with another layer of buttered bread from which you have trimmed the crusts, and press the two together.
Flake cold boiled white fleshed fish, dust it with salt and pepper and sprinkle it with lemon juice. Butter thin slices of brownbread; do not trim off the crusts. Put on one slice a layer of thin crisp cucumber, cover this with flaked fish, put a tablespoonful of mayonnaise in the center, put on another layer of chopped cress, then a slice of buttered brown bread. Press together and cut into halves.
Mash the hard-boiled yolks of three eggs, add twelve boiled shrimps, either pounded in a mortar or chopped very fine. Add three tablespoonfuls of olive oil or butter, a tablespoonful of tomato catsup, two saltspoonfuls of paprika, four tablespoonfuls of chopped parsley, a half teaspoonful of salt, and at last stir in four tablespoonfuls of mayonnaise dressing. Spread this between thin slices of buttered bread, trim the crusts and cut into shape.
Flake cold boiled salmon, or open a can of salmon, drain it free from oil and break the fish apart in good-sized flakes; sprinkle them with salt, pepper and lemon juice. Butterslices of whole wheat or brown bread, cover with a layer of the salmon, then a thick layer of chopped cress or shredded celery. Put a tablespoonful of mayonnaise in the middle and cover with another slice of buttered bread. Press together, trim the crusts and cut into triangles.
Flake any cold cooked fish, dust it with salt, pepper and lemon juice. Rub the bottom of a bowl with a clove of garlic, add a half cupful of mayonnaise, four finely chopped gherkins, twelve chopped olives and two tablespoonfuls of capers. Mix and stir in two tablespoonfuls of finely chopped parsley. Spread a thin layer of this dressing over a plain slice of bread, do not butter the bread, cover it with fish, put on top a crisp lettuce leaf, then cover with another slice of bread that has been spread with the dressing. Press, trim the crusts and cut into fingers.
Chop the white meat of one chicken very fine; pound to a paste. Add one-half teaspoonful of salt and a dash of red pepper. Cover one tablespoonful of gelatin, with a tablespoonful of cold water, soak it for about five minutes, then add to it ten tablespoonfuls of thick cream; stand this over teakettle and stir until gelatin is dissolved. Now, beat into this the chicken, stand it aside in a square pan until cold. Cut the chicken into very thin slices; put a slice on a slice of buttered bread; cover this with another slice of bread and cut into shape.
Remove the breasts from two partridges after they have been baked or roasted. Chop the meat rather fine; reduce two sardines to a paste. While you are mashing the sardines, add gradually about two tablespoonfuls of soft butter, a dash of red pepper and a half teaspoonful of salt. Spread the bread first with the sardine paste; then sprinkle over the chopped game; dust this with saltand a little pepper; cover with another slice of bread, press lightly; trim into shape.
Cut thin slices of rye bread; butter before you take them from the loaf. Spread each slice with a thin layer of limburger cheese. Cut bologna sausage into the thinnest possible slices; cover the limburger with the sliced bologna, and then a thin piece of pumpernickel; cover with another slice of bread that has been coated with a layer of cheese. Press the two together; do not remove the crusts. Serve on a napkin in a wicker basket.
Chop cold boiled ham very fine. To each cupful of this ham, after it has been chopped, stir in two tablespoonfuls of melted butter, dash of red pepper and about one-half teaspoonful of onion juice. Have bread sufficiently stale to cut nicely. Remove end crust, butter and cut a very thin slice; remove the crusts, and spread with the ham paste. Serve same as tongue sandwiches.
Take two sardines, remove skin and bones, put them into mortar and pound fine; add a teaspoonful of anchovy paste, a dash of salt and red pepper and the hard-boiled yolks of six eggs, rubbed smooth; stir two tablespoonfuls of olive oil into the mixture at the last. Cut bread into slices about half an inch thick, remove crusts, then cut into crescent-shaped pieces, toast, butter and cover with the mixture, serve at once.
Have bread made into a large, square loaf, take off the crust from one end, butter and then cut into slices. Take the white part of lettuce, wash and wipe it perfectly dry; have ready three hard-boiled eggs, remove the yolks, put them through a sieve and rub to a perfectly smooth paste with four tablespoonfuls of very thick cream. Add one-half tablespoonful lemon juice and then stir in about four tablespoonfuls of whipped cream; season with red pepper and add teaspoonful of salt. Cover slices of bread withleaves of lettuce, put on a goodly quantity of dressing and then on top of this another slice of bread. This may be served in squares tied together with ribbon, or they may be pressed and cut into long narrow pieces. Of course, they must be made only a short time before serving.
Whole wheat bread or the ordinary Boston brown bread is the most desirable for these sandwiches. Plunge the lobster into hot water; bring to boiling point, and simmer gently three-quarters of an hour; remove the meat, and cut it with a silver knife into dice. Now, sprinkle the lobster with a little salt, red pepper and a tablespoonful of tarragon vinegar. Allow it to stand for a few minutes, and then sprinkle over two or three tablespoonfuls of melted butter. As soon as the butter has chilled on the lobster, put a goodly layer over a slice of buttered bread; cover with another slice of bread; press the two together, and remove the crusts. Remember, there is only one layer of lobster between two slices of bread.
Cut fine the solid portion from one boiled lobster, put it into a bowl, dust it lightly with salt and pepper and sprinkle over two tablespoonfuls of lemon juice. Make a half cupful of mayonnaise from the yolk of one egg and eight tablespoonfuls of olive oil. Select crisp lettuce leaves. Mix the mayonnaise with the lobster, put a thin layer over a slice of buttered bread, cover with a lettuce leaf, put another thin layer of lobster on top of the lettuce leaf, then a second slice of buttered bread. Press firmly together, cut off the crusts and cut the slices into halves long ways, or you may make it into three fingers.
Chop a half pound of cold, cooked mutton very fine; add two tablespoonfuls of cream or olive oil, a tablespoonful of capers, half a teaspoonful of salt, and a saltspoonful of pepper; mix thoroughly. Butter the slices on the loaf; cut them one-half inch thick, and trim off the crusts. Spread thickly with the mixture; put at each of the four corners amint leaf; put on top another slice of buttered bread, from which you have trimmed the crust, press the two together, and cut from corner to corner making four triangles.
These sandwiches may also be flavored with tomato catsup.
Cut brown bread into rounds or circles with an ordinary cake cutter. Chop one-half pound of cold, boiled mutton rather fine; add two tablespoonfuls of olive oil, half a teaspoonful of salt, and a saltspoonful of paprika. Peel four or five quite solid tomatoes, cut them into slices and push out the seeds. Put a slice of tomato on top of a round of bread, fill the space from which you have taken the seeds with the mutton mixture; put on top another round of buttered bread, and press the two together. You may, if you like, put on top of the tomato a lettuce leaf, and in the center of that half a teaspoonful of mayonnaise dressing. Nice for luncheon on a warm day.
Chop sufficient cold boiled mutton to make a pint. Add to it two tablespoonfuls of capers, a half teaspoonful of salt, six tablespoonfuls of cream or olive oil and a saltspoonful of pepper. Mash carefully and put between layers of buttered bread; trim the crusts and cut into triangles.
Grind sufficient lamb to make a half pint, putting through the meat grinder with the lamb the leaves from six stalks of mint. Add a half teaspoonful of salt, two tablespoonfuls of melted butter or cream, and a saltspoonful of pepper. Rub this to a paste and spread between toasted English muffins. Leaves of mint may be put over the top of the lamb before putting the muffins together.
Chop sufficient cold roasted mutton to make a pint; add two solid tomatoes from a can of tomatoes, or two fresh tomatoes,peeled, the seeds pressed out and the flesh chopped fine. Add a half cupful of piñons or pine nuts, and sufficient olive oil to bind the whole together. Spread this between thin, warm milk or beaten biscuits and serve for afternoon tea or supper.
Take the ordinary French rolls; make a round opening in the top of each, and then, with your finger, scoop out all the crumb, leaving the roll in shape with a very small opening on top. Save the little piece of crust from the top of the opening. Mix together four olives, one gherkin, a tablespoonful of capers and one large green, sweet pepper, chopped very fine. Chop fine two ounces of tongue, and mix it with the white meat of one chicken, chopped fine. Mix together, and moisten with a well-made mayonnaise dressing. Fill this into the roll, put on the top, and arrange neatly on a napkin in a wicker basket; serve at once. The rolls may be prepared and the mixture made some time before serving, but the two should be put together at the last moment.
Mash four good-sized boiled potatoes; add a level teaspoonful of salt, four tablespoonfuls of thick cream, and the yolks of four hard-boiled eggs rubbed to a smooth paste, a saltspoonful of pepper, two tablespoonfuls of olive oil; mix thoroughly until you have a perfectly smooth paste. Put this between slices of brown bread and butter, trim off the crusts, and cut into triangles. The top may be garnished with cress or lettuce.
Chop fine half a pound of cold, cooked chicken; mix with it six tablespoonfuls of mayonnaise dressing; add half a teaspoonful of salt and a saltspoonful of pepper; put this between slices of bread and butter, and cut into fancy shapes.
These sandwiches may also be trimmed with lettuce or cress, and almost any meat may be substituted for the chicken. If beef is used, a tablespoonful of tomato catsup may be added; with mutton a tablespoonful of capers. Beef is much better garnished withcress, mutton with mint, chicken with lettuce or celery.
Lobsters and crabs may be mixed with mayonnaise and used as a salad sandwich; garnish of course with lettuce.
Flake one can of salmon, or an equal quantity of cold boiled fish. Add to it a half teaspoonful of salt, a dash of cayenne and one ordinary cucumber, grated and drained. Just before serving time butter the bread, cut it into thin slices, put over the top a layer of the flaked fish, then a thin layer of mayonnaise or sandwich dressing and another covering of bread. Press together, trim the crusts and cut directly across the slice, making two long sandwiches about an inch and a half to two inches wide.
These, like salmon sandwiches, are made from materials usually in every household, and can be made at a moment's notice. Stir four tablespoonfuls of oil into an egg, add afew drops of vinegar or lemon juice. Remove the sardines from the oil, take off the tails and heads and remove the bones. Mash them in a bowl, add a tablespoonful of vinegar, or the same amount of lemon juice. If you have lettuce or cress, either shred it, or put one leaf between the fish and the buttered bread.
Cut slices of bread about one-half an inch thick, butter and toast; trim off the crust. Remove skin and bones from the sardines, lay them carefully over toast; have ready, chopped very fine, some olives and capers, mixed together; sprinkle these over the sardines, then a teaspoonful of lemon juice to each sandwich. Cut into any shape you may desire and they are ready to serve.
Put half a pound of ordinary schmierkase into a bowl, rub it perfectly smooth; add, a teaspoonful at a time, four tablespoonfuls of thick cream, two tablespoonfuls of melted butter, half a teaspoonful of salt, anda saltspoonful of pepper. Butter the slices of bread on the loaf; cut each off about a half inch in thickness, trim off the crusts and spread with the cheese mixture; put on top a layer of pumpernickel or rye bread; on top of that another thin layer of cheese, and on top of that another layer of white bread and butter; press these lightly together. If the crusts have been trimmed off, cut the slices into three or four finger shaped sandwiches. They should be the length of the slice and about one inch wide. These are exceedingly nice garnished with cress.
In arranging them for serving, put a layer of sandwiches and a layer of cress all through the basket or dish.
Chop cold boiled tongue very fine. To each cupful stir in two tablespoonfuls of melted butter, dash of red pepper and about one-half teaspoonful of onion juice. Have bread sufficiently stale to cut nicely. Remove end crust, butter and cut a very thin slice; remove the crusts. Spread it with the tongue paste, roll each sandwich carefully, tiewith narrow ribbon and put away until wanted. These can be made several hours before serving.
Put four tablespoonfuls of vinegar and three of water into a saucepan over the fire; add a half teaspoonful of salt and a half saltspoonful of pepper. Beat the yolks of four eggs until creamy, add slowly to them the hot mixture. Stir over hot water until it is the consistency of mayonnaise dressing. Take from the fire and add carefully two level tablespoonfuls of butter.
Butter each slice on the loaf, slice it off very thin. Remove the crusts, lay a crisp lettuce leaf on one half the buttered slices, spread with sandwich dressing and cover with a slice of buttered bread. Press the two together and cut into triangles. Cress, Romaine, or bleached chicory may be used in place of lettuce. These are more appetizingthan ordinary bread and butter sandwiches, and are made from materials found in every household.
Put six eggs into warm water, bring to a boil and keep at boiling point, without boiling hard, for a half hour. Throw them into cold water, remove the shells and cut them into slices lengthwise. A very fine wire is best for cutting eggs. Butter the slices on the loaf, then cut them off, cover with slices of hard-boiled eggs, dust lightly with salt and pepper. Spread the eggs carefully with sandwich dressing, put on another slice of buttered bread, press the two together and cut into triangles. If you have lettuce or cress put a leaf over the dressing.
Chop remains of cold cooked beef very fine. To each pint add one tablespoonful of tomato catsup, a dash of cayenne, two tablespoonfuls of melted butter, a teaspoonful of Worcestershire sauce, a half teaspoonful ofpaprika and a tablespoonful of onion juice. Rub to a paste and put between thin slices of buttered bread, trim off the crusts and cut into triangles.
Chop sufficient cold cooked corned beef to make a pint. Add to it a teaspoonful of horseradish, four tablespoonfuls of melted butter or olive oil and four or five tablespoonfuls of finely-shredded water cress. Put this between slices of buttered whole wheat or brown bread; trim the crusts and cut into triangles.
Butter an equal quantity of white and whole wheat bread. Cut the cooked corned beef into very thin slices. Put a slice on a slice of buttered bread, put on top a teaspoonful of creamed horseradish sauce, spread it out, cover with cress leaves, or crisp lettuce leaf, put on a slice of whole wheat bread, press the two together, trim the crusts and cut into fingers about one inch wide.
To make the creamed horseradish sauce, stir thick, dry whipped cream into dry horseradish. If the horseradish is in vinegar, press out the vinegar and then fold in the whipped cream.
Cut cold beef loaf or roll into very thin slices. Bake three or four bananas, and make a creamed horseradish sauce according to preceding recipe. Butter white or whole wheat bread, put on first a slice of meat, then just a thin layer of the mashed baked banana, then a teaspoonful of horseradish sauce, and another slice of bread. Press together, trim the crusts, cut into triangles and serve. These sandwiches should be served soon after they are made.
Whip a half cupful of cream until it is very stiff. Put four tablespoonfuls of freshly grated horseradish or horseradish pressed free from vinegar into a bowl, add the yolk of an egg and a saltspoonful of salt; mix andfold in the whipped cream. Have ready very thin slices of cold boiled salt beef. Butter thin slices of bread, put on a layer of salt beef, then a thin layer of the horseradish sauce and another layer of buttered bread. Press together, trim the crusts and cut into triangles.
Chop sufficient very rare cold roasted beef to make a half pint; mix with it a dash of cayenne, a half teaspoonful of salt, a tablespoonful of tomato catsup, a tablespoonful of mango chutney, two shallots, a half clove of garlic and a tablespoonful of olive oil. Spread this on a thin slice of buttered brown bread, cover it with leaves of cress, and then put on another thin slice of buttered white bread. Press the two together, cut into crescents or triangles.
Take any left-over boiled or stewed lentils and press them through a sieve. To each half cupful of this mixture add a halfcupful of chopped pecans, a level teaspoonful of curry and a saltspoonful of salt. Spread thin slices of brown bread with butter, then put over a thick layer of this mixture and cover with chopped parsley. Cover with another layer of brown bread, press together, trim the crusts and cut into fingers.
Mix one glass of nut butter with two tablespoonfuls of olive oil and one tablespoonful of chopped pimientos. Spread this on a slice of unbuttered brown bread, cover with finely-chopped cress or shredded lettuce, place on top a slice of buttered bread, press the two together, trim the crusts and cut into fingers an inch wide.
Add one grated pineapple to a tumbler of peanut butter, mix thoroughly, add a tablespoonful of lemon juice, a dash of cayenne, a half teaspoonful of paprika. Put this between thin slices of brown bread, buttered; press together and cut into halves.
Under this heading we place all those dainty sandwiches that are made from thin slices of bread and butter and a jam or fruit filling. They are usually cut into circles; it is more economical to do this before the bread is buttered, unless you can cut rounds from one side, and a crescent above it. Almost any sweet may be used. Serve with chocolate or coffee according to the fruit, either for an afternoon tea or an “evening.”
Chop a quarter of a pound of candied cherries very fine, adding occasionally as you chop them a few drops of orange juice, if you use wine, a few drops of sherry. Mix thoroughly and spread over water thins, making it a little deeper in the center than at the edges. These sandwiches are better made from crackers than from bread. Arrange neatly on a pretty glass dish, and they are ready to serve.
Split a dozen figs and scrape out the soft portion, rejecting the skins; work this to a paste. Cut the slices of bread from the loaf, buttering before you cut them; make them quite thin. Remove the crusts, and spread this thick paste over the bread and roll carefully; press for a moment until there is no danger of the roll opening; roll each in a piece of tissue paper; twist the ends as you would an old-fashioned “secret,” or they may be tied with baby ribbon. These are exceedingly wholesome and palatable.
These are perhaps the most attractive of all the sweet sandwiches.
Put through the meat chopper a quarter of a pound of almonds with half a pound of washed figs, the same quantity of dates, the same of raisins, and a pound of pecan nuts; put them through alternately so that they will be mixed in chopping. Pack the mixture into round baking powder tins, pressing it down firmly, and stand it aside over night.When wanted, dip the tin in hot water, loosen it with a knife and shake out the mixture. With a sharp knife cut into very thin slices and put them between two rounds of buttered bread. Serve with chocolate.
The combination may be varied; candied cherries, citron or any of the candied fruits may be substituted for the dates and figs. Brazilian and pine nuts may be substituted for a portion of the pecans.
These sandwiches may be made precisely the same as fig sandwiches, substituting the orange marmalade for the figs.
Bake a sponge cake in a square loaf; cut it into slices a quarter of an inch thick; cut the slices into rounds with a small biscuit cutter. With another small cutter take out the center leaving the ring; put this ring on top of a solid round making sort of a patty as it were; fill the spaces with a mixture of chopped candied fruit that has been soakedin orange juice over night; cover the top with the meringue made from white of egg and sugar; put them in the oven to brown, dish neatly and they are ready to use. These cannot stand over an hour as the fruit will soften the cake.
These sandwiches are exceedingly nice to serve for afternoon teas. They must be used soon after they are made. They will, however, if wrapped in a damp napkin, keep for an hour, but as fruit is soft the bread is liable to become moist, which spoils the sandwich.
Butter the bread and put between layers of sliced strawberries, dusted with powdered sugar; or raspberries, or large blackberries cut into halves; or peaches, finely chopped; or apple seasoned with a little salt, pepper, olive oil and lemon juice; or sliced bananas with a dash of lemon juice, are all nice.
Put one-half pound of seeded raisins through the meat grinder, add a quarter of a pound of almonds that have been blanched,dried and ground. Add a half tumbler of quince jelly, mix thoroughly and put between thin slices of buttered white bread. These sandwiches are very nice in place of cake for afternoon teas or evening companies.
Stone a quarter of a pound of dates, put them through a meat grinder, add to them a half tumbler of nut butter, mix until smooth, add four tablespoonfuls of sweet cream and a tablespoonful of orange juice. Put this mixture between thin slices of white buttered bread, press together, trim the crusts and cut into fingers or four small triangles.
Put a half cupful ofthickstewed apples into a bowl, add the grated yellow rind of quarter of an orange and one cupful of finely chopped mixed nuts. Spread this on saltines, Uneedas, or any crisp cracker. Put on top another cracker and serve at once. These are very nice for children's parties. Of course one may use buttered bread, either white or brown.
Spread any crisp cracker with a thin layer of grape fruit marmalade, put on top another cracker and serve at once.
Put four or five pieces of ginger through your meat chopper. Stir this paste into a half cupful of orange marmalade. Put between slices of buttered bread, press them together, trim the crusts and cut into fingers. These are nice for afternoon teas. Ginger and carrot marmalade are also very nice.
These are slices of bread cut into fancy shapes, toasted or quickly fried in hot oil, or they may be spread with butter and browned in a quick oven. One slice only is used for each canapé. The mixture is spread on top, the top garnished, and the canapé used at once.
Cover a round or square of toast with anchovies that have been mashed and seasoned with a little tomato catsup. Put a little chopped celery around the edge as a garnish and send at once to the table.
Season the caviar with onion and a very little lemon juice; spread over a round or square canapé, put chopped onion around the edge, garnish the top with a hard-boiled egg; place on paper mats and send at once to the table. These are used as first course at lunch or dinner.