The Institute cook book

Melt the butter in a double boiler; stir in the flour; add the milk gradually; then the eggs, well beaten, and the seasoning. Cook until thick, stirring constantly to prevent lumps. Remove from the fire; cool and beat in the lemon juice; then add the meat, finely chopped or ground. BOHEMIAN SANDWICHES Chop shrimps very fine and mix them to a paste with melted butter. Season with lemon juice, Worcestershire, salt and pepper. Spread between thin slices of toast. SANDWICHES AND SAVORIES ri'muy^fFou? ANCHOVY SANDWICHES Pound the anchovies to a paste and mix with an equal quantity of ohves stoned and finely chopped. FIG SANDWICHES Remove the stems and chop the figs fine. Put in a double boiler with a little water and cook until a paste is formed. Add a few drops of lemon juice; set aside; when cool spread on thin slices of buttered bread. DATE AND FIG SANDWICHES Wash equal quantities of dates and figs; stone the dates; add blanched almonds in quantity about one fourth of the entire bulk; then run the whole mixture through a meat chopper. Moisten with orange juice and press tightly into baking powder tins. When ready to use, dip the box in hot water; turn out the mixture; slice and place between thin slices of buttered bread. FRUIT SANDWICHES Soak any kind or several kinds of dried fruit in water for two hours; drain and dry thoroughly; moisten with orange or lemon or a little grape juice, and spread on thin slices of buttered bread. NUT SANDWICHES Moisten chopped nuts of any kind with cream or Mayonnaise dressing; add a little salt and spread on slices of brown bread. NUT AND RAISIN SANDWICHES Take equal quantities of nuts and raisins; moisten with cream or grape juice and spread on thin slices of bread. OLIVE SANDWICHES Take either ripe or green olives; remove the seeds; mince and mix thoroughly with Mayonnaise dressing. Spread between slices of whole-wheat or graham bread. Planned for a SANDWICHES AND SAVORIES LETTUCE AND CREAM-CHEESE SANDWICHES Mix equal quantities of chopped lettuce and cream cheese; add salt and spread on thin slices of buttered bread. LETTUCE AND WALNUT SANDWICHES Mix chopped walnuts with Mayonnaise dressing and spread on thin slices of bread; lay a leaf of lettuce over each; then another slice of thin, unbuttered bread. LETTUCE SANDWICHES Pull the lettuce into small bits; mix thoroughly with Mayonnaise dressing and spread between layers of unbuttered bread. Do not make until near serving time or the lettuce will lose its crispness. EGG SANDWICHES Mix hard-boiled egg, finely chopped, with Mayonnaise dressing and spread on slices of buttered bread, preferably graham. Chopped olives may be added to the egg mixture if desired. SURPRISE SANDWICHES Take orange marmalade, pecan nuts and cream cheese in equal quantities and after mixing thoroughly spread on thin slices of buttered bread. RIBBON SANDWICHES Cut two slices of white bread and two of brown. Butter three and spread with a thick paste made of hard-boiled egg very finely chopped and mixed with Mayonnaise dressing. Build the slices up one above the other, alternating brown and white, and placing the unbuttered slice on top. Before serving, slice down as you would a layer cake. SWEET SANDWICHES