Boston Cooking-School cook book

Boil sugar and water until sirup will thread. Add marshmallows cut in pieces. Pour on egg whites beaten until stiff; add coconut, vanilla, and nut meats. Spread saltines with mixture and bake until delicately browned. MARSHMALLOW TEAS Marshmallows Unsweetened wafer crackers Butter Candied cherries, halved Place 1 marshmallow on each cracker. Make deep impression in each and put in 14 teaspoon butter. Bake until marshmallows spread and nearly cover crackers. Put piece of cherry in each cavity. Bread for Sandwiches. Use white, Graham, Boston brown, rye, or nut bread, preferably 24 hours old. If whole loaf is to be used, cut off crusts before slicing. Save crusts, cut in strips, butter generously, and toast in oven to serve with soup. 14 = Sandwiches for a Porch Supper — Cucumber and Brown Bread, Salmon.and White Bread Creamed Butter. Let stand, covered, in room temperature for 10 minutes or more. Work with wooden spoon until soft or beat in electric beater until light and fluffy. To Keep Sandwiches. Wrap in wax paper or cloth. If cloth is used, dampen half of it, fold, and put dry part next to sandwiches. Keep in refrigerator in covered receptacle. PLAIN SANDWICHES Spread slices sparingly with creamed butter before cutting from loaf. Slice thin and spread half the slices with prepared filling, having filling go well to edges and corners. Cover with remaining slices, press gently together, and cut in desired shapes, which may be squares, strips, oblongs, triangles, diamonds, rounds, or other fancy shapes. ROLLED SANDWICHES I Spread thin slices of very fresh, fine-grained bread with creamed butter or other filling, such as seasoned cream cheese, roll, fasten with toothpicks, and chill. Remove toothpicks before serving. Tuck a sprig of parsley, mint or watercress in end of sandwiches as garnish. These sandwiches may be brushed with melted butter and toasted.. Asparagus Rolled Sandwiches. Wrap slice of buttered bread tightly around small asparagus tips. Dill Pickle Rolls. Wrap slice of buttered bread around dill pickle. Chill thoroughly. Cut in slices. ROLLED SANDWICHES II Cut slice lengthwise of loaf, spread with creamed butter and filling, roll like Jelly Roll, wrap tightly in dry towel, then in slightly moist one, and put in cold place. When ready to serve, cut in thin slices. RIBBON SANDWICHES Put three or more slices of bread together with creamed butter or other soft filling. Have bread 14 inch thick. Wrap tightly in damp cloth and press under weight. Cut in 14-inch slices just before serving. Use all white bread or alternate slices of white and dark bread. Chicken and Ham. Use chopped ham highly seasoned and moistened with cream, chopped fowl moistened with Mayonnaise (p. 490), and chopped nut meats moistened with Mayonnaise. Pepper. Chop red and green peppers separately very fine. Wring in cheesecloth. Moisten with Mayonnaise. Use in alternate layers. Tongue and Gruyere. Use brown and white bread alternately. Fill layers alternately with cold-boiled tongue and Gruyére cheese. MOSAIC OR CHECKERBOARD Cut 3 slices each of white and Graham bread }4 inch thick. Spread a slice of white bread with creamed butter and place a slice of Graham on it; spread this with creamed butter and place on it a slice of white bread; repeat this process, beginning with a slice of Graham. Put both piles in a cool place under a light weight. When butter has become firm, trim each pile evenly, and cut each pile in 3 half-inch slices. Spread these with butter and put together in such a way that a white block will alternate with a Graham one. Place again in a cool place under a light weight, and when butter has become perfectly hard, cut in thin slices for serving. OPEN SANDWICHES OR CANAPES