SANDWICHES
Stone and chop the olives fine and beat in with a little cream or Neufchâtel cheese, adding sweet cream to moisten and salt and paprika to season. Green olives or pimentoes may be used in the same way. Spread on slices of whole-wheat or brown bread and press together.
Mix with a half roll cream or Neufchâtel cheese a quarter cup chopped or pounded nuts. Add salt and pepper to season and spread.
Blend cream cheese with a spoonful currant jelly and spread one slice of bread with this. Spread a second slice with chopped nuts, and press together.
Among those frequently noticed and used are cream cheese and crisp lettuce leaves, cream cheese and sliced tomatoes, cheese and chopped dates or figs, cheese and chopped spinach, seasoned with lemon juice and mayonnaise, cheese and the yolks of hard-boiled eggs rubbed through a sieve, cheese and sliced cucumber, cheese and minced preserved pineapple, cheese and preserved ginger.
Mrs. H. J. Sower
Chop preserved ginger very fine, moisten with some of the syrup of cream to a consistency for spreading and put between small rounds of bread.
Remove the yolks of two hard-boiled eggs and rub smooth. Season with a little salt, paprika, mustard, and lemon juice or vinegar to stiffen. Mayonnaise is still better. Add the chopped whites and spread between slices of buttered bread.
Cut tongue in delicate slices, or mince fine, and place with thin slices of raw tomato seasoned with salt and pepper, between thin rounds of buttered bread.
Cook the oysters in their liquor about two minutes, stir into a stiff mayonnaise and spread between slices of sandwich bread. Another way to make these hearty yet dainty sandwiches is to fry large oysters, placing one between bread slices.
Take equal quantities of almonds and walnuts and chop them fine. Moisten with a little French dressing, then spread on thin slices of buttered bread. Add a crisp leaf of lettuce to each slice, cover with the other buttered slice, press together gently, trim off the brown crust and cut diagonally in two.
Mrs. William Reinstein
Chop and then pound to a paste the yolks of five hard-boiled eggs, a small piece of butter, a little salt, a teaspoonful of anchovy sauce, a teaspoonful of curry powder, a teaspoonful of bread crumbs, and a tablespoonful of French dressing. The paste should have the consistency of butter. Spread it between thin slices of buttered bread, placing a lettuce leaf in each sandwich. Trim and cut in the usual manner.
Any cooked fresh fish picked into bits, well seasoned with salt and pepper and moistened with mayonnaise, makes an excellent filling for a sandwich. A little chopped pickle is also an addition.
These are dainty and appetizing. Cut your bread in thin slices, and butter. Take nasturtium leaves or blossoms that have been laid in cold water a few moments to crisp, sprinkle with salt, bruise lightly with a wooden spoon, and place between the slices of buttered bread.
An entire leaf of lettuce is seldom used nowadays in a sandwich. Instead the leaf is cut into ribbons with scissors, put between thin slices of white bread, well buttered, and seasoned with mayonnaise, French dressing or salt only as preferred. Lettuce should be crisp before using.
Mrs. William Reinstein
A delicious sandwich is made by creaming together equal parts of American cheese and butter, seasoning it well with paprika, spreading it on bread, and sprinkling the layer with minced watercress.
A tasty picnic sandwich is spread with cress, a few thin slivers of Spanish onion, and a trace of horseradish for zest. Carry these sandwiches in a box by themselves or they will flavor the entire luncheon.
For tasty sandwiches, rub the green part of Roquefort cheese to a cream with butter; add salt and a dash of paprika, moisten with olive oil and spread between very thin slices of bread. Serve on lettuce leaves.
Cold-lamb sandwiches—very thin slices of the meat nicely salted between thin slices of bread—are appetizing for a picnic luncheon. If a glass of currant jelly goes along they will be more popular, however.
Cucumber, green pepper, and lettuce minced and moistened with mayonnaise make a delicious sandwich filling.
Cream cheese and sliced olives moistened with mayonnaise are an excellent filling for thin-brown-bread sandwiches.
Mrs. William Reinstein