NORWEGIAN SANDWICHES.— H cup mayonnaise dress- ing, 3 hard-boiled eggs, chopped fine, 2 tablespoons anchovy paste✪ Norwegian Sandwiches. Mix the chopped eggs with the paste and gradually beat the dress- ing into the mixture. Use as a filling for rye bread, cut thin. Nor- wegian sandwiches are usualy /made with but 1 piece of bread. — Mrs. H. A. Sherman, Palatine, 111. NUT SANDWICHES.— Chop equal quantity of pecan meats and sour apples. Spread between 2 slices of thin, buttered bread✪ Nut Sandwiches. Spread lightly with mayonnaise dressing. — Mrs. C. J. Jeffries, Win- netka, 111. VARIATION I.— Spread thinly sliced bread with softened butter, then with equal parts of chopped English walnuts and American Swiss cheese, with a slight sprinkling of salt and white pepper. — Eloise Jennings, Winnetka, 111. VARIATION II.— Butter very thin slices of Boston brown bread and lay finely chopped almonds between the slices. Salt them very lightly. — Mrs. E. D. Kelley, Winnetka, 111. NUT BUTTER SANDWICHES.— Cut a loaf of bread in two in the center, spread the cut surface of each half with nut butter, and sprinkle with salt✪ Nut Butter Sandwiches, if desired. Cut off a thin slice from each half with a sharp knife, and lay them together. Thin slices of protosc, or lettuce leaf with salad dressing, or both, may be laid between the slices.— Mrs. E. D. Kelley, Winnetka, 111. COOK COUNTY COOK BOOK 139 HICKORY NUT AND BANANA SANDWICHES.— Add 2 sliced bananas to a cup of chopped hickory-nut. Spread between thin slices of brown bread✪ Hickory Nut and Banana Sandwiches. — Mrs. C. J. Jeffries, Winnetka, II. PEANUT SANDWICHES.— Shell and remove the skins from freshly roasted peanuts; to a cup of peanuts, chopped fine, add enough mayonnaise to form a paste. Spread with butter thin slices of white bread✪ Peanut Sandwiches; remove crusts; spread the peanut dressing between the slices.— Eloise Jennings, Winnetka, 111. OLIVE SANDWICHES.— Stone and chop olives and mix with mayonnaise. Butter very thin slices of white or brown bread✪ Olive Sandwiches. — Mrs. C. J. Jeffries, Winnetka, 111. ONION SANDWICHES.— Pour salted water over chopped onion or onion sliced thin (chopped or cut in thin slices) and let it stand for a time to extract the very strong flavor. Then spread between buttered slices of bread, seasoning with pepper, salt, and a little mustard. Spanish onion✪ Onion Sandwiches, soaked for an hr. in ice water, is good between slices of bread and butter. — E. G. Harris, Winnetka, 111. OYSTER SANDWICHES.— Chop 1 qt. of solid meats fine, and cook in a boiler set in hot water; add 8 large crackers, rolled and sifted, Y^ cup of butter, melted, ^ cup of rich cream, the whites of 3 eggs, salt and pepper✪ Oyster Sandwiches; cook a few minutes, and turn in a dish to cool. Spread on thin slices of bread and butter. — Eloise Jen- nings, Winnetka, III. SANDWICHES A LA PARISIENNE.— Use fish, poultry or game. If fish is used, free the fish froim bones and skin, mince it finely, season with salt and cayenne, and put it into a basin with 2 hard-boiled eggs, finely chopped, some minced capers, and suffi- cient fish sauce✪ Sandwiches a la Parisienne to moisten the whole. Mix all well, and spread between slices of thinly cut brown or white bread. Stamp out in small rounds or squares, press together, and butter the tops and sprinkle over half hard-boiled yolk of ^zz, rubbed through a sieve, and on the other half the finely chopped whites. Garnish with a bit of curled parsley. — Eloise Jennings, Winnetka, 111.

AI-modernized reading of the original text

NORWEGIAN SANDWICHES.— H cup mayonnaise dressing, 3 hard-boiled eggs, chopped fine, 2 tablespoons anchovy paste. Mix the chopped eggs with the paste and gradually beat the dressing into the mixture. Use as a filling for rye bread, cut thin. Norwegian sandwiches are usually made with but 1 piece of bread. — Mrs. H. A. Sherman, Palatine, 111. NUT SANDWICHES.— Chop equal quantity of pecan meats and sour apples. Spread between 2 slices of thin, buttered bread. Spread lightly with mayonnaise dressing. — Mrs. C. J. Jeffries, Winnetka, 111. VARIATION I.— Spread thinly sliced bread with softened butter, then with equal parts of chopped English walnuts and American Swiss cheese, with a slight sprinkling of salt and white pepper. — Eloise Jennings, Winnetka, 111. VARIATION II.— Butter very thin slices of Boston brown bread and lay finely chopped almonds between the slices. Salt them very lightly. — Mrs. E. D. Kelley, Winnetka, 111. NUT BUTTER SANDWICHES.— Cut a loaf of bread in two in the center, spread the cut surface of each half with nut butter, and sprinkle with salt, if desired. Cut off a thin slice from each half with a sharp knife, and lay them together. Thin slices of protose, or lettuce leaf with salad dressing, or both, may be laid between the slices.— Mrs. E. D. Kelley, Winnetka, 111. HICKORY NUT AND BANANA SANDWICHES.— Add 2 sliced bananas to a cup of chopped hickory-nut. Spread between thin slices of brown bread. — Mrs. C. J. Jeffries, Winnetka, II. PEANUT SANDWICHES.— Shell and remove the skins from freshly roasted peanuts; to a cup of peanuts, chopped fine, add enough mayonnaise to form a paste. Spread with butter thin slices of white bread; remove crusts; spread the peanut dressing between the slices.— Eloise Jennings, Winnetka, 111. OLIVE SANDWICHES.— Stone and chop olives and mix with mayonnaise. Butter very thin slices of white or brown bread. — Mrs. C. J. Jeffries, Winnetka, 111. ONION SANDWICHES.— Pour salted water over chopped onion or onion sliced thin (chopped or cut in thin slices) and let it stand for a time to extract the very strong flavor. Then spread between buttered slices of bread, seasoning with pepper, salt, and a little mustard. Spanish onion, soaked for an hr. in ice water, is good between slices of bread and butter. — E. G. Harris, Winnetka, 111. OYSTER SANDWICHES.— Chop 1 qt. of solid meats fine, and cook in a boiler set in hot water; add 8 large crackers, rolled and sifted, Y^ cup of butter, melted, ^ cup of rich cream, the whites of 3 eggs, salt and pepper; cook a few minutes, and turn in a dish to cool. Spread on thin slices of bread and butter. — Eloise Jennings, Winnetka, III. SANDWICHES A LA PARISIENNE.— Use fish, poultry or game. If fish is used, free the fish froim bones and skin, mince it finely, season with salt and cayenne, and put it into a basin with 2 hard-boiled eggs, finely chopped, some minced capers, and sufficient fish sauce to moisten the whole. Mix all well, and spread between slices of thinly cut brown or white bread. Stamp out in small rounds or squares, press together, and butter the tops and sprinkle over half hard-boiled yolk of egg, rubbed through a sieve, and on the other half the finely chopped whites. Garnish with a bit of curled parsley. — Eloise Jennings, Winnetka, 111.

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Norwegian SandwichesNut SandwichesNut Butter SandwichesHickory Nut and Banana SandwichesPeanut SandwichesOlive SandwichesOnion SandwichesOyster SandwichesSandwiches a la ParisienneSandwiches A La Parisienne

The Cook County cook book