Improved with Lea & Perrins' Sauce
Delicious and different sandwich fillings, for picnics or party refreshments, depend for their distinction, not so much upon the meat or cheese which is used as a filling, but upon the seasoning.Lea & Perrins' Sauce, which is so delicious with meat or cheese, adds an unequalled and spicy touch in the seasoning of sandwiches.
Bread for sandwiches should not be over a day old. In buttering the bread, always cream the butter first in a bowl and then spread the bread evenly with the softened butter. If saving crusts is not necessary, it is very nice to remove these, cutting the bread into fancy shaped slices. If a large number of sandwiches are made up for a reception, it is best to wrap them in a wet cheese-cloth and keep them wrapped until ready to serve.
CHEESE SANDWICH FILLINGSImproved with Lea & Perrins' SauceMash one cream or pimiento cheese in a bowl and add to it 1 teaspoonful ofLea & Perrins' Sauce. Mix well. Add a tablespoonful of cream and a little salt. Spread on buttered bread.To 1 cake of pimiento or cream cheese, or to 1/4 lb. of any solid cheese add 2 teaspoonfuls ofLea & Perrins' Sauce.Combine 1 cake of cream cheese with equal part Roquefort, and 2 teaspoonfuls (or more) ofLea & Perrins' Sauce.To 3 finely chopped hard boiled eggs add salt, 1/2 teaspoonful mustard, 1 tablespoonful salad dressing and 1 teaspoonfulLea & Perrins' Sauce.Celery may also be stuffed with any cheese prepared as above and top garnished with stuffed olives chopped, or nuts.
Improved with Lea & Perrins' Sauce
Mash one cream or pimiento cheese in a bowl and add to it 1 teaspoonful ofLea & Perrins' Sauce. Mix well. Add a tablespoonful of cream and a little salt. Spread on buttered bread.
To 1 cake of pimiento or cream cheese, or to 1/4 lb. of any solid cheese add 2 teaspoonfuls ofLea & Perrins' Sauce.
Combine 1 cake of cream cheese with equal part Roquefort, and 2 teaspoonfuls (or more) ofLea & Perrins' Sauce.
To 3 finely chopped hard boiled eggs add salt, 1/2 teaspoonful mustard, 1 tablespoonful salad dressing and 1 teaspoonfulLea & Perrins' Sauce.
Celery may also be stuffed with any cheese prepared as above and top garnished with stuffed olives chopped, or nuts.
CHEESE AND NUTImproved with Lea & Perrins' SauceAdd 1/4 of a cupful of finely ground nuts to the cheese sandwich filling.
Improved with Lea & Perrins' Sauce
Add 1/4 of a cupful of finely ground nuts to the cheese sandwich filling.
CHEESE AND PEPPERImproved with Lea & Perrins' SauceRemove the seeds and pulp from a large green pepper and chop it very fine. Add to the cheese sandwich filling.
Improved with Lea & Perrins' Sauce
Remove the seeds and pulp from a large green pepper and chop it very fine. Add to the cheese sandwich filling.
CHEESE AND MAYONNAISEImproved with Lea & Perrins' SauceAdd 1/2 of a cupful of heavy mayonnaise dressing to the cheese sandwich filling and cream well.
Improved with Lea & Perrins' Sauce
Add 1/2 of a cupful of heavy mayonnaise dressing to the cheese sandwich filling and cream well.
CHEESE AND EGGImproved with Lea & Perrins' SauceCut 2 hard-cooked eggs into very fine pieces and add to the cheese sandwich filling.
Improved with Lea & Perrins' Sauce
Cut 2 hard-cooked eggs into very fine pieces and add to the cheese sandwich filling.
GRATED CHEESE FILLINGImproved with Lea & Perrins' SauceGrate a cupful of sharp American cheese and add to it 1 teaspoonful ofLea & Perrins' Sauce, and mix well. Add also a little salt and spread on buttered bread.
Improved with Lea & Perrins' Sauce
Grate a cupful of sharp American cheese and add to it 1 teaspoonful ofLea & Perrins' Sauce, and mix well. Add also a little salt and spread on buttered bread.
EGG AND OLIVEImproved with Lea & Perrins' SauceChop 2 hard-cooked eggs into fine pieces and add to them 4 tablespoonfuls of finely chopped olives. Add to these enough olive oil to moisten. Season with 1 teaspoonful ofLea & Perrins' Sauceand spread on sandwiches.
Improved with Lea & Perrins' Sauce
Chop 2 hard-cooked eggs into fine pieces and add to them 4 tablespoonfuls of finely chopped olives. Add to these enough olive oil to moisten. Season with 1 teaspoonful ofLea & Perrins' Sauceand spread on sandwiches.
EGG AND PIMENTOImproved with Lea & Perrins' SauceAdd 4 tablespoonfuls of finely chopped pimentoes to 2 chopped, hard-cooked eggs. Season with a teaspoonful ofLea & Perrins' Sauce.
Improved with Lea & Perrins' Sauce
Add 4 tablespoonfuls of finely chopped pimentoes to 2 chopped, hard-cooked eggs. Season with a teaspoonful ofLea & Perrins' Sauce.
EGG AND TOMATOImproved with Lea & Perrins' SauceCut hard-cooked egg in circles and also cut a tomato into thin slices. Add 1 teaspoonful ofLea & Perrins' Sauceto 1 tablespoonful of olive oil. Add this to the butter with which the bread is spread. Arrange the tomato with the sliced egg on top of it in the center of the bread, taking care that it does not come too near the edge. Place bread on top and wrap each sandwich in individual wax papers.
Improved with Lea & Perrins' Sauce
Cut hard-cooked egg in circles and also cut a tomato into thin slices. Add 1 teaspoonful ofLea & Perrins' Sauceto 1 tablespoonful of olive oil. Add this to the butter with which the bread is spread. Arrange the tomato with the sliced egg on top of it in the center of the bread, taking care that it does not come too near the edge. Place bread on top and wrap each sandwich in individual wax papers.
EGG AND BACONImproved with Lea & Perrins' SauceTo 1 hard-cooked, finely chopped egg, add 4 tablespoonfuls of finely chopped bacon. Spread the sandwiches with mayonnaise dressing which has been seasoned withLea & Perrins' Sauce, and fill with the bacon and egg.
Improved with Lea & Perrins' Sauce
To 1 hard-cooked, finely chopped egg, add 4 tablespoonfuls of finely chopped bacon. Spread the sandwiches with mayonnaise dressing which has been seasoned withLea & Perrins' Sauce, and fill with the bacon and egg.
MINCED MEATImproved with Lea & Perrins' SauceGrind ham, chicken, veal or any desired meat through the meat grinder and measure it by the cupful. To every cupful add 1 tablespoonful ofLea & Perrins' Sauceand 4 tablespoonfuls of chopped sour pickles. Add salt and spread between sandwiches.
Improved with Lea & Perrins' Sauce
Grind ham, chicken, veal or any desired meat through the meat grinder and measure it by the cupful. To every cupful add 1 tablespoonful ofLea & Perrins' Sauceand 4 tablespoonfuls of chopped sour pickles. Add salt and spread between sandwiches.
PLAIN CUTS OF MEATImproved with Lea & Perrins' SauceWhen these are used in a sandwich, pour a littleLea & Perrins' Saucein a bowl and dip a butter spreader into it, spreading theLea & Perrins' Saucewell over the meat. This gives a delicious zest to the sandwich without making it too hot.
Improved with Lea & Perrins' Sauce
When these are used in a sandwich, pour a littleLea & Perrins' Saucein a bowl and dip a butter spreader into it, spreading theLea & Perrins' Saucewell over the meat. This gives a delicious zest to the sandwich without making it too hot.
MEAT AND CHEESEImproved with Lea & Perrins' SauceAdd to 1 cupful of ground meat 1/2 of a cupful of creamed pimiento cheese. Season with a teaspoonful ofLea & Perrins' Sauceand use as a sandwich spreading.
Improved with Lea & Perrins' Sauce
Add to 1 cupful of ground meat 1/2 of a cupful of creamed pimiento cheese. Season with a teaspoonful ofLea & Perrins' Sauceand use as a sandwich spreading.
MEAT AND MAYONNAISEImproved with Lea & Perrins' SauceTo 1 cupful of ground meat add 1/2 cupful of thick mayonnaise. Season with 1 teaspoonful ofLea & Perrins' Sauceand use as a sandwich spread.
Improved with Lea & Perrins' Sauce
To 1 cupful of ground meat add 1/2 cupful of thick mayonnaise. Season with 1 teaspoonful ofLea & Perrins' Sauceand use as a sandwich spread.
MEAT AND TOMATOImproved with Lea & Perrins' SauceChop a tomato into fine pieces and add it together with the juice to 1 cupful of finely chopped meat. Season with 1 teaspoonful ofLea & Perrins' Sauceand use as a sandwich spread.
Improved with Lea & Perrins' Sauce
Chop a tomato into fine pieces and add it together with the juice to 1 cupful of finely chopped meat. Season with 1 teaspoonful ofLea & Perrins' Sauceand use as a sandwich spread.
SARDINEImproved with Lea & Perrins' SauceCut canned sardines into small pieces and add the juice of 1/4 of a lemon. Season with a few drops ofLea & Perrins' Sauceand spread on sandwiches.
Improved with Lea & Perrins' Sauce
Cut canned sardines into small pieces and add the juice of 1/4 of a lemon. Season with a few drops ofLea & Perrins' Sauceand spread on sandwiches.
FLAKED FISHImproved with Lea & Perrins' SauceCooked flaked, white fish makes a delicious sandwich filling when seasoned with 1 teaspoonful ofLea & Perrins' Sauceand moistened with mayonnaise.
Improved with Lea & Perrins' Sauce
Cooked flaked, white fish makes a delicious sandwich filling when seasoned with 1 teaspoonful ofLea & Perrins' Sauceand moistened with mayonnaise.
ROLLED SANDWICHESImproved with Lea & Perrins' SauceCut thin slices from long side of loaf. Sprinkle with water. Spread with filling seasoned withLea & Perrins' Sauce. Roll. Tie with ribbon.
Improved with Lea & Perrins' Sauce
Cut thin slices from long side of loaf. Sprinkle with water. Spread with filling seasoned withLea & Perrins' Sauce. Roll. Tie with ribbon.