VARIATION I. — Butter and spread mustard on graham or rye bread. Put a layer of chopped olives over and 1 of cottage cheese. — Mrs. C. J. Jeffries, Winnetka, 111. HAM SANDWICHES.— Put a thin slice of ham in slightly buttered (bread. Add lettuce if preferred. — Mrs. C. J. Jeffries, Win- netka, 111. DEVILED HAM SANDWICHES.— Chop fine 1 cup of cold 'boiled ham. Rub the yolks of 2 hard-boiled eggs smooth with 3 134 BREAD tablespoons of melted butter, mix with the ham, % teaspoon of mustard, 1 teaspoon of lemon juice, and season to taste. Spread on thin slices of bread. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. MINCED HAM SANDWICHES.— Mince left-over ham, fine, add finely chopped pickle and celery in the quantities desired, mix with mayonnaise dressing✪ Minced Ham Sandwiches and spread on a thin slice of bread. Press a buttered slice of bread over lightly. — ^Miss Mary E. Kelley, 6606 Green St., Chicago, 111. HASH SANDWICHES.— Cut pieces of bread into uniform sizes, dip them in beaten eggs, to which a little milk and a pinch of salt has been added. Fry to a light brown in hot butter, make a hash of chopped meat and potatoes. Cook in stock✪ Hash Sandwiches until heated through. Arrange on toast on a platter, putting a spoonful of hash on each slice of toast and covering with another slice. — ^Mrs. Ralph Char- ters, Park Ridge, 111. HONOLULU SANDWICHES.— Put pared sour apple, 1 red Spanish pepper, 1 green sweet pepper, and 1 Neufchatel cheese through a meat chopper. Add J^ teaspoon of salt;✪ Honolulu Sandwiches mix and spread ibetween thin slices of brown bread. — Mrs. Chas. Johnston, Des Plaines, 111. HORSERADISH SANDWICHES.— Season freshly grated horseradish with lemon juice and rub it to a paste with butter✪ Horseradish Sandwiches and spread on thin slices of bread. — Mrs. C. Buttercup, Bensen, 111. INDIAN SANDWICHES.— Remove the skins and bones from 2 sardines; pound the meat to a paste; add 1 teaspoon of anchovy paste, a dasli of salt and red pepper, and rub in the hard-boiled yolks of 6 eggs. Add 2 tablespoons of olive oil✪ Indian Sandwiches. Spread on pieces of toasted bread and serve hot. These sandwiches are nice for cold suppers. — Mrs. Frank Ferguson, Franklin, 111. JAM SANDWICHES.— Mix the yolks of 2 eggs very smoothly with a tablespoon each of flour and ground rice, add a pinch of salt, a tablespoon of sugar, Yz pt. of thick cream an✪ Jam Sandwichesd % pt. of new milk. Beat the whites of 2 eggs to a firm froth, add them last of all, beat the mixture for 4 or 5 minutes. Butter 2 large plates, put in the mixture, bake in a quick oven until it is set and lightly COOK COUNTY COOK BOOK 135 browned. Spread jam over one of the cakes and lay the other one on top, the browned part uppermost. Sift sugar over it before serving. — Mrs. C. J. Jeffries, Winnetka, 111. JELLY SANDWICHES.— Jelly of any flavor makes a nice sweet sandwich. Have the bread well spread with butter before jelly is put on. Crabapple jelly is good on whole wheat bread, spread with thick cream, and seasoned with salt. Lemon jelly, thickly moulded, with chopped nuts, dates, figs, and bananas, makes a rich jelly sandwich. Any jelly, jam or marmalade, mixed with any kind of chopped nuts, makes a good combination. Quince jelly is especially nice when mixed with English walnuts. Mint jelly, to which whipped cream may be added just before it stiffens, may be cut in thin slices when cold and laid between the slices of bread. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

AI-modernized reading of the original text

VARIATION I. — Butter and spread mustard on graham or rye bread. Put a layer of chopped olives over and 1 of cottage cheese. — Mrs. C. J. Jeffries, Winnetka, 111. HAM SANDWICHES.— Put a thin slice of ham in slightly buttered bread. Add lettuce if preferred. — Mrs. C. J. Jeffries, Winnetka, 111. DEVILED HAM SANDWICHES.— Chop fine 1 cup of cold boiled ham. Rub the yolks of 2 hard-boiled eggs smooth with 3 tablespoons of melted butter, mix with the ham, % teaspoon of mustard, 1 teaspoon of lemon juice, and season to taste. Spread on thin slices of bread. — Mrs. Conklin, 914 N. 5th Ave., Maywood, MINCED HAM SANDWICHES.— Mince left-over ham, fine, add finely chopped pickle and celery in the quantities desired, mix with mayonnaise dressing and spread on a thin slice of bread. Press a buttered slice of bread over lightly. — ^Miss Mary E. Kelley, 6606 Green St., Chicago, 111. HASH SANDWICHES.— Cut pieces of bread into uniform sizes, dip them in beaten eggs, to which a little milk and a pinch of salt has been added. Fry to a light brown in hot butter, make a hash of chopped meat and potatoes. Cook in stock until heated through. Arrange on toast on a platter, putting a spoonful of hash on each slice of toast and covering with another slice. — ^Mrs. Ralph Charters, Park Ridge, 111. HONOLULU SANDWICHES.— Put pared sour apple, 1 red Spanish pepper, 1 green sweet pepper, and 1 Neufchatel cheese through a meat chopper. Add 1/2 teaspoon of salt; mix and spread between thin slices of brown bread. — Mrs. Chas. Johnston, Des Plaines, 111. HORSERADISH SANDWICHES.— Season freshly grated horseradish with lemon juice and rub it to a paste with butter and spread on thin slices of bread. — Mrs. C. Buttercup, Bensen, 111. INDIAN SANDWICHES.— Remove the skins and bones from 2 sardines; pound the meat to a paste; add 1 teaspoon of anchovy paste, a dash of salt and red pepper, and rub in the hard-boiled yolks of 6 eggs. Add 2 tablespoons of olive oil. Spread on pieces of toasted bread and serve hot. These sandwiches are nice for cold suppers. — Mrs. Frank Ferguson, Franklin, 111. JAM SANDWICHES.— Mix the yolks of 2 eggs very smoothly with a tablespoon each of flour and ground rice, add a pinch of salt, a tablespoon of sugar, 1/2 pt. of thick cream and 1/4 pt. of new milk. Beat the whites of 2 eggs to a firm froth, add them last of all, beat the mixture for 4 or 5 minutes. Butter 2 large plates, put in the mixture, bake in a quick oven until it is set and lightly browned. Spread jam over one of the cakes and lay the other one on top, the browned part uppermost. Sift sugar over it before serving. — Mrs. C. J. Jeffries, Winnetka, 111. JELLY SANDWICHES.— Jelly of any flavor makes a nice sweet sandwich. Have the bread well spread with butter before jelly is put on. Crabapple jelly is good on whole wheat bread, spread with thick cream, and seasoned with salt. Lemon jelly, thickly moulded, with chopped nuts, dates, figs, and bananas, makes a rich jelly sandwich. Any jelly, jam or marmalade, mixed with any kind of chopped nuts, makes a good combination. Quince jelly is especially nice when mixed with English walnuts. Mint jelly, to which whipped cream may be added just before it stiffens, may be cut in thin slices when cold and laid between the slices of bread. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

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Minced Ham SandwichesMarmalade SandwichesDeviled Ham SandwichesHash SandwichesHonolulu SandwichesHorseradish SandwichesIndian SandwichesJam Sandwiches

The Cook County cook book