The Cook County cook book

FARMERS' SANDWICHES.— Rub to a smooth paste 1/2 pt. cottage cheese, adding gradually 4 tablespoons of melted butter or olive oil, or thick cream; add salt and black pepper. Spread the loaf with butter, after you have removed the crust slice; cut off a thin slice, spread it with the cheese mixture.— Mrs. Waldon Emmery, Glencoe, 111. FRENCH SANDWICHES.— Fish, game, poultry, or any other meat may be used for these sandwiches. To 1 pt. of any of these add 2 hard-boiled eggs, chopped fine, and season with salt and pepper. Add 2 tablespoons of capers and sufficient mayonnaise to soften. When this mixture has been spread on the bread add a sprinkling of finely chopped cress. Rub the yolk of 1 egg through a sieve and chop the white very fine. If the sandwiches are to be served at home for luncheons, etc., add a sprinkling of the yolk to the cress on half the number of sandwiches and the chopped whites to the other half. Then arrange them in groups of twos, 1 of each color on the serving plates. — Mrs. Almond Case, Palatine, 111. FISH SANDWICHES.— Place thin scallops of any fish and tartar sauce on buttered bread. Put a layer of finely-sliced lettuce on top of the sauce, cover with a slice of bread. Serve, cut into squares. — Mrs. C. J. Jeffries, Winnetka, 111. VARIATION I.— Take left-over fish of any kind and chop it up with hard-boiled eggs, moisten with cheese or Worcestershire sauce, or chop up the fish with pickles and mayonnaise. If the fish is to be pounded to paste, add a few drops of lemon juice during the pounding. Plain white sauce may be used for the moistening. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, III. FRUIT SANDWICHES.— Almost any kind of fruit may be used, according to taste. Chopped candied cherries, peaches, apricots, pears, bananas, or any other fruit desired, moistened with melted butter and spread between bread. This makes a tasty sandwich to follow a meat or egg sandwich. If prunes, figs, dates, raisins, or other dried fruit are to be used, remove all stems, wash and cook in a double boiler with a small quantity of water, until a paste is formed, then add a few drops of lemon juice. Cool the mixture, and spread on thin slices of buttered bread; sprinkle with finely chopped peanuts and cover with pieces of buttered bread. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION I.— All kinds of mixed dried fruits may be soaked in water for an hr. or two, then chopped or ground and used for sandwich filling. Season with lemon, orange, or a little grape juice; raisins, currants, dried cherries, prunes, may be used singly or blended. In blending, use a sweet and sour fruit, as cherries and prunes, raisins and prunes, etc. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. GAME SANDWICHES.— Cut the meat in very thin slices from roasted partridges, grouse or any game. Lay the meat on delicately thin, fresh toast, strew celery over and season well with tartar sauce. — ^Mrs. C. J. Jeffries, Winnetka, 111. GERMAN SANDWICHES.— Spread between butter slices of rye bread, chopped beef, cheese, chicken or fish, covered with finely chopped pickles, or bologna sausage. Cover over with a slice of rye bread. If they are to be served on the table cut into strips not over 1/2 inch wide and the length of the slice. — Mrs. Ed. Kelley, Winnetka, 111.