Cheese, which is generally the first course in a sandwich menu, may be spread between folds of white, graham, or en- tire wheat bread or delicate crackers. Roquefort, fromage de Brie, or any of the stronger cheeses, may be flavored with finely chopped chives or parsley and creamed butter. Combine with a milder cheese, chopped olives, walnut meats, anchovy essence and a dash of mustard, paprika, and salt. Grate hard cheese and mash soft cheese with a spoon, afterward rub to a paste with mayonnaise or butter and flavoring. The delicious little cream or Neufchatel cheeses may be blended with chopped walnuts, given a bit of seasoning by Parmesan cheese, also a hint of lemon- juice and paprika. Under the head of sandwiches is a long list of possibilities. They include meat, fish, egg, as well as fillings obtained from chopped olives and pickles, or some strong seasoning, curry, caviare, or anchovy. For all sorts of meat use a chopper, grind- ing with the finest knife. It provides a paste which, blended with mayonnaise, is as easy to spread on bread as butter. Scores of receipts might be ofifered to direct this blending process, but the clever cook, with her own palate as criterion, can easily adapt a few suggestions to the materials on hand. Chicken combines well with celery, chopped nuts, and olives. The most delicate chicken sandwich I know is seasoned with celery salt and moistened with thick whipped cream instead of mayonnaise. Ham paste is blended with mayonnaise, mustard, chopped olives, and gherkins. Veal paste may be seasoned like chicken — indeed one can scarcely tell the difference be- tween the two fillings. Roast beef, corned beef, lamb, and poultry paste make good sandwiches. If you have not enough of one meat add to it another which harmonizes in flavor; for instance, veal goes well with any sort of poultry, while tongue SANDWICHES 217 and ham make a good mixture. If remains of roast beef, lamb, or corned beef are small, chop and blend each separately ; nothing seems to assimilate well with red-blooded meats. Use mustard, a few drops of onion extract, and chopped pickles as flavoring. They are better moistened with creamed butter than with mayonnaise. Put lobster, shrimp, or crab meat through the chopper. Cold fish or canned salmon is better delicately picked to flakes with a fork. Sardines, anchovies, and salt fish make tasty picnic sandwiches. Pound them to a paste and give a touch of acidity by lemon- juice or chopped pickle. Eggs should be hard-boiled; allow to become thor- oughly cold, then put through a chopper, mix with mayonnaise or butter and season well. Then one comes to sweet sandwiches — the variety is almost unlimited. Figs, dates, prunes, raisins, nuts, preserved ginger, Fancy Sandwich-Cutters and candied peel are some of the fruits which may be chopped, sweetened, moistened with whipped cream, lemon, orange, or pineapple juice and spread between folds of white bread. When preparing them for an entertainment, cut heart, dia- mond, or club shaped, and on top of each lay something which suggests the filling — an English walnut meat, a shred of green citron peel, or half a maraschino cherry, dipped in icing to make them stick. When you wish to roll sandwiches, use fresh bread, spread very lightly with the filling and pin into shape with a fine toothpick.

AI-modernized reading of the original text

Cheese, which is generally the first course in a sandwich menu, may be spread between folds of white, graham, or entire wheat bread or delicate crackers. Roquefort, fromage de Brie, or any of the stronger cheeses, may be flavored with finely chopped chives or parsley and creamed butter. Combine with a milder cheese, chopped olives, walnut meats, anchovy essence and a dash of mustard, paprika, and salt. Grate hard cheese and mash soft cheese with a spoon, afterward rub to a paste with mayonnaise or butter and flavoring. The delicious little cream or Neufchatel cheeses may be blended with chopped walnuts, given a bit of seasoning by Parmesan cheese, also a hint of lemon- juice and paprika. Under the head of sandwiches is a long list of possibilities. They include meat, fish, egg, as well as fillings obtained from chopped olives and pickles, or some strong seasoning, curry, caviare, or anchovy. For all sorts of meat use a chopper, grinding with the finest knife. It provides a paste which, blended with mayonnaise, is as easy to spread on bread as butter. Scores of receipts might be offered to direct this blending process, but the clever cook, with her own palate as criterion, can easily adapt a few suggestions to the materials on hand. Chicken combines well with celery, chopped nuts, and olives. The most delicate chicken sandwich I know is seasoned with celery salt and moistened with thick whipped cream instead of mayonnaise. Ham paste is blended with mayonnaise, mustard, chopped olives, and gherkins. Veal paste may be seasoned like chicken — indeed one can scarcely tell the difference between the two fillings. Roast beef, corned beef, lamb, and poultry paste make good sandwiches. If you have not enough of one meat add to it another which harmonizes in flavor; for instance, veal goes well with any sort of poultry, while tongue and ham make a good mixture. If remains of roast beef, lamb, or corned beef are small, chop and blend each separately ; nothing seems to assimilate well with red-blooded meats. Use mustard, a few drops of onion extract, and chopped pickles as flavoring. They are better moistened with creamed butter than with mayonnaise. Put lobster, shrimp, or crab meat through the chopper. Cold fish or canned salmon is better delicately picked to flakes with a fork. Sardines, anchovies, and salt fish make tasty picnic sandwiches. Pound them to a paste and give a touch of acidity by lemon- juice or chopped pickle. Eggs should be hard-boiled; allow to become thoroughly cold, then put through a chopper, mix with mayonnaise or butter and season well. Then one comes to sweet sandwiches — the variety is almost unlimited. Figs, dates, prunes, raisins, nuts, preserved ginger, Fancy Sandwich-Cutters and candied peel are some of the fruits which may be chopped, sweetened, moistened with whipped cream, lemon, orange, or pineapple juice and spread between folds of white bread. When preparing them for an entertainment, cut heart, diamond, or club shaped, and on top of each lay something which suggests the filling — an English walnut meat, a shred of green citron peel, or half a maraschino cherry, dipped in icing to make them stick. When you wish to roll sandwiches, use fresh bread, spread very lightly with the filling and pin into shape with a fine toothpick.

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