Mrs. R. Weber. PRESSED MEAT FOR LUNCHEON OR PICNIC. Boil together a ham and tongue. Cut off all fat, and chop together very fine ; dissolve one box gelatine, pour into it one coffee cup of the liquor meat was boiled in ; add to the chopped meat. Mix thoroughly and put in press. Mrs. Belle M. Jewett. POTTED MEATS. An excellent substitute for the expensive potted meat fill- ings can be made from the odds and ends of cold meat minced and seasoned with Worcestershire Sauce. Another appetiz- ing sandwich is made from cold sausage crushed fine and spread on the buttered side of a biscuit. Boiled fresh cod or salmon made into a mince or paste used in combination with egg is always palatable. Thin slices of cucumber that have FOR THE PICNIC PUNCHEON. 235 been upon the ice an hour or more are an addition to this filling. Good sandwiches can be made from all kinds of sal- ads, and their name is legion. VEAL LOAF. Take three pounds of veal and one-half pound of smoked ham. Put through a meat chopper, carefully removing all shreds. Add one cup bread crumbs, half cup butter, two beaten eggs, a little salt and a teaspoon of good mixed sea- soni✪ Veal Loafng. Mold in loaf and bake two hours, basting as soon as there is sufficient liquid in the pan to do so. Florence Collins Porter. SANDWICHES. For winter sandwiches use chicken, tongue, ham, beef, mut- ton, duck, celery, caviar. For summer, cherries, pineapple and plums blend. Fruits should be chopped. The sandwiches may be cut in different shapes with an ordinary biscuit cutter, any style of crescent, which may be halved ; the plain rounds may be halved or quartered. Plain finger shapes are always popular, and good sized squares are probably best of all for hungry picnickers. CHEESE AND NUT SANDWICH. A can of soft, rich cheese that you can mash walnuts in. Stir them well together (having chopped the walnuts) and spread between thin slices of bread a day old. Very nice. Mrs. E. C. Bangs, Pasadena. CHEESE SANDWICH. Grate desired amount of cream cheese, add a dash of cay- enne pepper and soften with a little melted butter. Spread rather thin between thin slices of buttered bread. Mrs. George Sinsabaugh. CHICKEN SANDWICH. Chop cold, cooked chicken very fine. Pound until smooth, adding gradually enough thick, sweet cream to make a paste. To each pint add a teaspoon ful of salt, a dash of pepper, a teaspoonful of onion and a tablespoonful of lemon juice. Spread between thin slices of buttered bread. m; 236 LANDMARKS CLUB COOK BOOK. CUCUMBER SANDWICH. Slice cucumbers that are small and thin. That there may be no large seeds, peel and slice as thinly as possible into ice wa- ter, and let them stand ten minutes. Drain very dry and place them between thin slices of bread which have been spread with mayonnaise dressing. t. s. w. EGG SANDWICH. Chop fine a very little onion and two hard-boiled eggs. Mix with salad dressing until a paste. Spread on thin slices of buttered bread. A little chopped cress may be used instead of the onion. Mrs. George Sinsabaugh. FIG SANDWICH.

AI-modernized reading of the original text

Mrs. R. Weber. PRESSED MEAT FOR LUNCHEON OR PICNIC. Boil together a ham and tongue. Cut off all fat, and chop together very fine ; dissolve one box gelatine, pour into it one coffee cup of the liquor meat was boiled in ; add to the chopped meat. Mix thoroughly and put in press. Mrs. Belle M. Jewett. POTTED MEATS. An excellent substitute for the expensive potted meat fillings can be made from the odds and ends of cold meat minced and seasoned with Worcestershire Sauce. Another appetizing sandwich is made from cold sausage crushed fine and spread on the buttered side of a biscuit. Boiled fresh cod or salmon made into a mince or paste used in combination with egg is always palatable. Thin slices of cucumber that have FOR THE PICNIC PUNCHEON. been upon the ice an hour or more are an addition to this filling. Good sandwiches can be made from all kinds of salads, and their name is legion. VEAL LOAF. Take three pounds of veal and one-half pound of smoked ham. Put through a meat chopper, carefully removing all shreds. Add one cup bread crumbs, half cup butter, two beaten eggs, a little salt and a teaspoon of good mixed seasoning. Mold in loaf and bake two hours, basting as soon as there is sufficient liquid in the pan to do so. Florence Collins Porter. SANDWICHES. For winter sandwiches use chicken, tongue, ham, beef, mutton, duck, celery, caviar. For summer, cherries, pineapple and plums blend. Fruits should be chopped. The sandwiches may be cut in different shapes with an ordinary biscuit cutter, any style of crescent, which may be halved ; the plain rounds may be halved or quartered. Plain finger shapes are always popular, and good sized squares are probably best of all for hungry picnickers. CHEESE AND NUT SANDWICH. A can of soft, rich cheese that you can mash walnuts in. Stir them well together (having chopped the walnuts) and spread between thin slices of bread a day old. Very nice. Mrs. E. C. Bangs, Pasadena. CHEESE SANDWICH. Grate desired amount of cream cheese, add a dash of cayenne pepper and soften with a little melted butter. Spread rather thin between thin slices of buttered bread. Mrs. George Sinsabaugh. CHICKEN SANDWICH. Chop cold, cooked chicken very fine. Pound until smooth, adding gradually enough thick, sweet cream to make a paste. To each pint add a teaspoon ful of salt, a dash of pepper, a teaspoonful of onion and a tablespoonful of lemon juice. Spread between thin slices of buttered bread. m; CUCUMBER SANDWICH. Slice cucumbers that are small and thin. That there may be no large seeds, peel and slice as thinly as possible into ice water, and let them stand ten minutes. Drain very dry and place them between thin slices of bread which have been spread with mayonnaise dressing. t. s. w. EGG SANDWICH. Chop fine a very little onion and two hard-boiled eggs. Mix with salad dressing until a paste. Spread on thin slices of buttered bread. A little chopped cress may be used instead of the onion. Mrs. George Sinsabaugh. FIG SANDWICH.

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Veal Loaf

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