Sweet Grape Fruit Salad Use same ingredients as for Grape Fruit Salad, substi- tuting wine dressing for mayonnaise. Orange Salad Marinate eight oranges cut in slices with French dress- ing. Season highly with cayenne. Serve on water cress. Orange Salad No. 2 Cut thin round slices of orange without removing skin ; arrange in layers in salad bowl. Serve on bed of water cress, and marinate with French dressing. Orange Salad No. 3 Cut six oranges in halves, take out the pulp, and remove veins and sections. To the pulp add one fourth cup pow- dered sugar, one fourth cup chopped mint, and two table- spoons each of wine, lemon juice and orange juice. Serve in champagne glasses, and garnish with one red cherry and a bit of angelica. Pineapple Salad Shred one pineapple; add same amount of white grapes, skinned and seeded, equal amount of celery cut in small pieces, and one half cup castana nuts shredded finely. Moisten with cream mayonnaise. Serve on lettuce leaves and garnish with red cherries. Sweet Fruit Salad Use same ingredients as for pineapple salad, substituting a wine dressing for cream mayonnaise dressing. CHAPTER XII SANDWICHES The best sandwiches are made from bread which is fine grained and one day old. Always cream the butter for buttering the bread. Spread the loaf with butter before cutting the slice from the loaf. Cut each slice as thin as possible. After cutting, spread the slice with the sandwich mixture, and cover with another slice. Press the slices together firmly; cut off all crust and cut in rounds, triangles, or any shape desired. Keep sandwiches wrapped in a cheese cloth which has been thoroughly dampened with cold water, and pack in a closed box until ready to use. Anchovy Sandwiches Remove the bones from one dozen anchovies; add the yolks of three hard-cooked eggs, and pound to a paste. Mix two tablespoons Parmesan cheese, with a few grains of cayenne; add to anchovy mixture, with enough cream to make of the consistency to spread. Use for a filling between slices of buttered white bread. Caviare Sandwiches Mix three tablespoons lemon juice, ✪ Orange Salad No. 3 three tablespoons olive oil, and one quarter pound Russian caviare. Beat until creamy. Spread between thin slices of bread. Celery Sandwiches Mix one cup finely shredded celery, one fourth cup finely chopped nuts, and one fourth cup chopped olives. Moisten 187 188 lowney's cook book with mayonnaise and spread between thin slices of brown bread. Cheese Sandwiches No. i Mix one cream cheese with an equal amount of chopped walnuts; add a few grains of cayenne, season with salt, and moisten with cream. Use for a filling for graham sand- wiches. Cheese Sandwiches No. 2 Pound one quarter pound American cheese Avith two tablespoons butter, a few grains cayenne, and one tea- spoon mustard; moisten with tarragon vinegar, and spread between thin slices of white bread. Cheese Sandwiches No. 3 Mix one cream cheese with an equal amount of chopped pimolas; season with salt and cayenne, and moisten with cream or mayonnaise. Use for a filling for white or brown bread sandwiches. Chicken Sandwiches No. i Mix one cup chopped chicken with one fourth cup mayonnaise. Spread between thin slices of buttered bread. Chicken Sandwiches No. 2

AI-modernized reading of the original text

Sweet Grape Fruit Salad Use same ingredients as for Grape Fruit Salad, substituting wine dressing for mayonnaise. Orange Salad Marinate eight oranges cut in slices with French dressing. Season highly with cayenne. Serve on water cress. Orange Salad No. 2 Cut thin round slices of orange without removing skin ; arrange in layers in salad bowl. Serve on bed of water cress, and marinate with French dressing. Orange Salad No. 3 Cut six oranges in halves, take out the pulp, and remove veins and sections. To the pulp add one fourth cup powdered sugar, one fourth cup chopped mint, and two tablespoons each of wine, lemon juice and orange juice. Serve in champagne glasses, and garnish with one red cherry and a bit of angelica. Pineapple Salad Shred one pineapple; add same amount of white grapes, skinned and seeded, equal amount of celery cut in small pieces, and one half cup castana nuts shredded finely. Moisten with cream mayonnaise. Serve on lettuce leaves and garnish with red cherries. Sweet Fruit Salad Use same ingredients as for pineapple salad, substituting a wine dressing for cream mayonnaise dressing. CHAPTER XII SANDWICHES The best sandwiches are made from bread which is fine grained and one day old. Always cream the butter for buttering the bread. Spread the loaf with butter before cutting the slice from the loaf. Cut each slice as thin as possible. After cutting, spread the slice with the sandwich mixture, and cover with another slice. Press the slices together firmly; cut off all crust and cut in rounds, triangles, or any shape desired. Keep sandwiches wrapped in a cheese cloth which has been thoroughly dampened with cold water, and pack in a closed box until ready to use. Anchovy Sandwiches Remove the bones from one dozen anchovies; add the yolks of three hard-cooked eggs, and pound to a paste. Mix two tablespoons Parmesan cheese, with a few grains of cayenne; add to anchovy mixture, with enough cream to make of the consistency to spread. Use for a filling between slices of buttered white bread. Caviare Sandwiches Mix three tablespoons lemon juice, three tablespoons olive oil, and one quarter pound Russian caviare. Beat until creamy. Spread between thin slices of bread. Celery Sandwiches Mix one cup finely shredded celery, one fourth cup finely chopped nuts, and one fourth cup chopped olives. Moisten 188 lowney's cook book with mayonnaise and spread between thin slices of brown bread. Cheese Sandwiches No. i Mix one cream cheese with an equal amount of chopped walnuts; add a few grains of cayenne, season with salt, and moisten with cream. Use for a filling for graham sandwiches. Cheese Sandwiches No. 2 Pound one quarter pound American cheese with two tablespoons butter, a few grains cayenne, and one teaspoon mustard; moisten with tarragon vinegar, and spread between thin slices of white bread. Cheese Sandwiches No. 3 Mix one cream cheese with an equal amount of chopped pimolas; season with salt and cayenne, and moisten with cream or mayonnaise. Use for a filling for white or brown bread sandwiches. Chicken Sandwiches No. i Mix one cup chopped chicken with one fourth cup mayonnaise. Spread between thin slices of buttered bread. Chicken Sandwiches No. 2

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Lowney's cook book