Lowney's cook book

Mix one cup chopped chicken with one cup chopped almonds; moisten with cream; season with salt and paprika. Use for filling for entire wheat bread sandwiches. Cucumber Sandwiches Slice one cucumber; marinate with French dressing. Sprinkle thin slices of white bread with cayenne; spread with marinated cucumbers, and cover with white bread cut in thin slices. SANDWICHES 189 Egg Sandwiches Chop two hard-cooked eggs; add olive oil and seasonings, until of the consistency to spread. Use for a filling for graham bread sandwiches. Lobster Salad Sandwiches Mix one cup chopped lobster meat with mayonnaise. Marinate crisp lettuce leaves. Arrange drained leaves on thin slices of bread ; cover with lobster, and cover lobster with bread; sprinkle dried lobster coral on top of each sandwich. Prepare just before serving; if allowed to stand they will be unsatisfactory. Favorite Sandwiches Cream two tablespoons butter, add one half cup grated American cheese, two tablespoons anchovy essence, one fourth teaspoon each of paprika and mustard, and one half cup finely chopped olives. Season with salt and spread between thin slices of bread. Club Sandwiches Marinate crisp lettuce leaves. Butter thin slices of bread; arrange on bread one lettuce leaf, on leaf a thin slice of tongue spread with mayonnaise, on top of this a slice of tomato spread with mayonnaise, and cover with a thin slice of buttered bread. Tomato and Horse-radish Sandwiches Mix one quarter cup mayonnaise with one quarter cup horse-radish. Sprinkle slices of tomato with salt. Spread thin slices of bread with horse-radish mixture, and put sliced tomato between. 190 lowney's cook book Nasturtium Sandwiches Spread thin slices of white bread with mayonnaise; use the petals of nasturtium flowers for filling, allowing some of the petals to come beyond the edge of the bread. Jelly Sandwiches Spread buttered bread with jelly and sprinkle jelly with chopped nuts. Cover with buttered bread, and shape. Ginger Sandwiches Use finely chopped Canton ginger for a filling for graham bread sandwiches. Orange Sandwiches Use orange marmalade for a filling for white or whole wheat bread sandwiches. Striped Bread Sandwiches Make an equal number of white bread and brown bread sandwiches; place sandwiches together in alternating colors. Wrap in damp cheese cloth and press over night. Cut in thin slices, then in strips. When cut, these sandwiches give the appearance of marbled bread. Fig Sandwiches Stew figs, season with wine and lemon juice, and use for a filling for white or graham bread sandwiches. Lettuce, water cress, sardines, shrimp and oysters may be mixed with French dressing or mayonnaise, and used for filling for sandwiches. CHAPTER XIII COLD DESSERTS Chocolate Blanc Mange No. i 2 tablespoons gelatine 2 cups scalded milk I cup cold water 1 cup sugar 4 ounces Lowney's Premium 3 eggs Chocolate I teaspoon salt 1 teaspoon vanilla Soak the gelatine in cold water ; mix sugar, chocolate and eggs ; add scalded milk, and cook in double boiler until a coating is formed on a spoon ; add soaked gelatine ; when dissolved, add salt and vanilla ; pour into mold and chill. Serve with sugar and cream, beaten cream, or soft custard. Chocolate Blanc Mange No. 2 I cnp Irish moss 2 squares Lowney's Premium 3 cups cold water Chocolate 4 cups cold milk J cup sugar \ cup boiling water