GINGER SANDWICHES — Use the preserved ginger which
comes in small jars; cut very thin, and put between slices of buttered
bread. Cover with a damp napkin until ready to serve.
HAM SANDWICHES — Boil the ham the day before, slice it as
thin as possible, and lay it between the thin, buttered slices of bread.
Spread on a little mustard, or not, as preferred. Chopped ham
sandwiches can be made by chopping the ham as fine as grated
cheese, and making it to a paste with malted butter, or butter and
cream, or beaten egg, as preferred, with mixed mustard, pepper, and
a little finely chopped pickle. Then spread the paste on the bread.
SANDWICHES 298
HONOVER SANDWICHES.— To tlie well-beaten yolks of 2
eggs, add ^ lb. best butter, 3 tablespoons mixed mustard, a little
pepper and salt; beat all together very smoothly, and set on ice_
Spread it on thin slices of bread, and put between the slices very
finely chopped tongue and ham✪ Honover Sandwiches, to which a little chicken or roast
beef is added. This makes a delicious sandwich. Thin slices of
pressed beef may also be used.
LABETTE SANDWICHES — Spread Devonshire cream on thin
buttered slices of l)rowii bread; then spread on apricot jam✪ Labette Sandwiches, being-
careful that there are no lumps in it, then lay on another slice of
buttered bread, and press together.
LETTUCE SANDWICHES — Put crisp lettuce leaves, between
thin slices of buttered bread; serve as soon as possible after prepar-
ing. Add a mayonnaise dressing if preferred✪ Lettuce Sandwiches.
Various sandioicJies can be thus made by using instead of the
lettuce, the plumed tops of young white celery; or nastni'tium
leaves; or young dandelion leaves; or i^eppergrass; or water-cress;
and so on.
LOBSTER SANDWICHES.— Pound together in a mortar until
quite smooth ^ lb. lobster meat, the yolks of 2 hard=boiled eggs, 2 oz.
butter, 5 capers, pepper, salt, and cayenne to taste. Spread thinly
on slices of bread and butter, si3rinkle with a very little chopped
mustard✪ Lobster Sandwiches and cress, if liked, cover with another slice of bread and
butter, cut neatly, and serve.
NUT SANDWICHES.— Grate English walnuts or pecans, mix
with salt and a little cream or milk, and spread it on thin slices of
buttered brown bread✪ Nut Sandwiches.
Almonds or peanuts may be used in the same way.
PEANUT SANDWICHES.— Kemove the shells and brown skins,
roll the peanuts moderately fine, but not to powder, pour on any
good salad dressing, and spread between slices of bread✪ Peanut Sandwiches. Make
almond or walnut sandwiches the same way.
SALMON SANDWICHES.— Drain all the oil from canned
salmon, remove all skin and bone, reduce it to, a jjaste; season, spread
some on one slice of buttered bread, squeeze lemon juice✪ Salmon Sandwiches over it, and
lay on the other buttered slice of bread.
SARDINE SANDWICHES.— (1) Drain the sardines from the
oil, put them in hot water a few minutes which will take out the
grease, drain them, dry in a cloth, and pound to a paste; season with
294 SANDWICHES
salt and pepper, add a little very finely chopped lettuce, and spread
it on the bread. (2) Chop the fish fine, add a few drops of lemon
juice✪ Sardine Sandwiches, and cover the buttered bread with it.
TOMATO SANDWICHES.— (1) Spread a French dressing over
the buttered slices of bread, and put slices of tomatoes between them.
(2) Put potted beef on the lower buttered slice, lay on thin slices
of tomatoes, season with salt and pepper✪ Tomato Sandwiches, and lay on the top slice,
VARIOUS SANDWICHES A little ingenuity will invent an
Page 226 · 12 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
GINGER SANDWICHES — Use the preserved ginger which comes in small jars; cut very thin, and put between slices of buttered bread. Cover with a damp napkin until ready to serve.
HAM SANDWICHES — Boil the ham the day before, slice it as thin as possible, and lay it between the thin, buttered slices of bread. Spread on a little mustard, or not, as preferred. Chopped ham sandwiches can be made by chopping the ham as fine as grated cheese, and making it to a paste with malted butter, or butter and cream, or beaten egg, as preferred, with mixed mustard, pepper, and a little finely chopped pickle. Then spread the paste on the bread.
HANNOVER SANDWICHES.— To tlie well-beaten yolks of 2 eggs, add ^ lb. best butter, 3 tablespoons mixed mustard, a little pepper and salt; beat all together very smoothly, and set on ice. Spread it on thin slices of bread, and put between the slices very finely chopped tongue and ham, to which a little chicken or roast beef is added. This makes a delicious sandwich. Thin slices of pressed beef may also be used.
LABETTE SANDWICHES — Spread Devonshire cream on thin buttered slices of brown bread; then spread on apricot jam, being careful that there are no lumps in it, then lay on another slice of buttered bread, and press together.
LETTUCE SANDWICHES — Put crisp lettuce leaves, between thin slices of buttered bread; serve as soon as possible after preparing. Add a mayonnaise dressing if preferred.
Various sandwiches can be thus made by using instead of the lettuce, the plumed tops of young white celery; or nasturtium leaves; or young dandelion leaves; or peppergrass; or water-cress; and so on.
LOBSTER SANDWICHES.— Pound together in a mortar until quite smooth ^ lb. lobster meat, the yolks of 2 hard-boiled eggs, 2 oz. butter, 5 capers, pepper, salt, and cayenne to taste. Spread thinly on slices of bread and butter, sprinkle with a very little chopped mustard and cress, if liked, cover with another slice of bread and butter, cut neatly, and serve.
NUT SANDWICHES.— Grate English walnuts or pecans, mix with salt and a little cream or milk, and spread it on thin slices of buttered brown bread.
Almonds or peanuts may be used in the same way.
PEANUT SANDWICHES.— Remove the shells and brown skins, roll the peanuts moderately fine, but not to powder, pour on any good salad dressing, and spread between slices of bread. Make almond or walnut sandwiches the same way.
SALMON SANDWICHES.— Drain all the oil from canned salmon, remove all skin and bone, reduce it to, a paste; season, spread some on one slice of buttered bread, squeeze lemon juice over it, and lay on the other buttered slice of bread.
SARDINE SANDWICHES.— (1) Drain the sardines from the oil, put them in hot water a few minutes which will take out the grease, drain them, dry in a cloth, and pound to a paste; season with
salt and pepper, add a little very finely chopped lettuce, and spread it on the bread. (2) Chop the fish fine, add a few drops of lemon juice, and cover the buttered bread with it.
TOMATO SANDWICHES.— (1) Spread a French dressing over the buttered slices of bread, and put slices of tomatoes between them. (2) Put potted beef on the lower buttered slice, lay on thin slices of tomatoes, season with salt and pepper, and lay on the top slice,
VARIOUS SANDWICHES A little ingenuity will invent an
Records on this page
Honover SandwichesGinger SandwichesHam SandwichesLabette SandwichesLettuce SandwichesLettuce SandwichesLobster SandwichesNut SandwichesPeanut SandwichesSalmon SandwichesSardine SandwichesTomato Sandwiches