Use bread baked the day before, trimming off the
crust, which may be done before or after cutting into
thin; even slices. Use one or two" kinds of bread. One
slice may be graham, rye or Boston brown bread. Use
any filling desired, press the slices together, cut into
long, narrow strips or into triangles, or cut with bis-
cuit cutter, and serve on a trav covered with a trav
cloth. The kind of filling depending, of course, on
the rest of the menu. All kinds of meats, in combin-
ation or alone with mayonnaise, make delicious sand-
wiches. Tongue may be cut in thin slices or mixed
with chopped mushrooms and cooked chopped pep-
pers. Lemon juice or mayonnaise may be added. Use
mustard with corned beef. Sardines may be used
alone with lemon juice or mixed with minced ham.
Anchovies are minced and mixed with butter and a
dash of cayenne. Or use minced salmon with may-
onnaise.
Chopped cucumbers mixed with mayonnaise dress-
ing make a delicious filling. Place between unbut-
tered slices of graham bread.
Finely chopped celery with mayonnaise. Crisp let-
tuce leaves, nasturtun leaves, seeds and stems chop-
ped, tomato sliced thin and spread with minced chick-
en, or use olives stuffed with peppers or the flesh cut
from those not stoned, chop fine, mix with a salad
dressing (not too highly seasoned) and spread on
buttered bread.
Grate any good cheese, rub to a paste with rich
sweet cream with a dust of pepper and salt, and
spread between slices of brown bread. Chopped
olives may be used.
Mix hard boiled eggs, salt and salad dressing into a
paste and use a filling. If the salad dressing is not
at hand, use cream, a lump of butter, vinegar, salt
and cayenne pepper.
SANDWICHES
279
FRUIT SANDWICHES.
Mrs. W. J. Sanborn.
Chop equal parts of dates, figs and raisins, mix
with a fork, adding cream until it forms a paste thin
enough to spread. Use between slices of whole wheat
bread. Mix equal parts of chopped nut meats and
chopped banana, spread between thin slices of brown
bread, sprinkle lightly with salt. The banana should
not be too ripe.
Heat together for twenty minutes one tablespoonful
of crushed mint leaves and two tablespoonsful of hot
water; when strained add one pint of whipped cream,
salt, pepper and half an ounce of gelatine dissolved in
a tablespoon of cold water. Cool in a mold and cut in
thin slices, placing them between the same sized slices
of brown bread. Nice to serve for lunch with lamb.
NUT SANDWICHES.
Crush the peanuts or other nuts, mix into a paste
with cream or moisten with mayonnaise, salt and a
little sugar, spread on buttered bread.
HOT HAM SANDWICHES.
Spread small, thin slices of bread with chopped
ham that has been seasoned with made mustard ;
press sandiwches together, put one beaten egg into
half cup of milk and dip each sandwich into this ; fry
the sandwiches in hot butter✪ Hot Ham Sandwiches, drain on paper and
serve hot.
POTTED HAM.
Fry slices of ham as for the table. Put through the
meat chopper, then return to the frying pan with the
drippings from the frying. Heat and mix thoroughly,
pack in small jars✪ Potted Ham.
The butter for savory sandwiches should be sea-
soned with celery salt, pepper, and a dust of curry
powder, beaten with a wooden spoon until soft and
creamy.
ROLLED SANDWICHES. -
Slice bread thin which is a day old. Pile slices to-
280
CHAFFING DISH
Page 134 · 2 recipe records on this page
Presented as published in 1907. 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
Use bread baked the day before, trimming off the crust, which may be done before or after cutting into thin even slices. Use one or two" kinds of bread. One slice may be graham, rye or Boston brown bread. Use any filling desired, press the slices together, cut into long, narrow strips or into triangles, or cut with biscuit cutter, and serve on a tray covered with a tray cloth. The kind of filling depending, of course, on the rest of the menu. All kinds of meats, in combination or alone with mayonnaise, make delicious sandwiches. Tongue may be cut in thin slices or mixed with chopped mushrooms and cooked chopped peppers. Lemon juice or mayonnaise may be added. Use mustard with corned beef. Sardines may be used alone with lemon juice or mixed with minced ham. Anchovies are minced and mixed with butter and a dash of cayenne. Or use minced salmon with mayonnaise.
Chopped cucumbers mixed with mayonnaise dressing make a delicious filling. Place between unbuttered slices of graham bread.
Finely chopped celery with mayonnaise. Crisp lettuce leaves, nasturtium leaves, seeds and stems chopped, tomato sliced thin and spread with minced chicken, or use olives stuffed with peppers or the flesh cut from those not stoned, chop fine, mix with a salad dressing (not too highly seasoned) and spread on buttered bread.
Grate any good cheese, rub to a paste with rich sweet cream with a dust of pepper and salt, and spread between slices of brown bread. Chopped olives may be used.
Mix hard boiled eggs, salt and salad dressing into a paste and use a filling. If the salad dressing is not at hand, use cream, a lump of butter, vinegar, salt and cayenne pepper.
FRUIT SANDWICHES. Mrs. W. J. Sanborn.
Chop equal parts of dates, figs and raisins, mix with a fork, adding cream until it forms a paste thin enough to spread. Use between slices of whole wheat bread. Mix equal parts of chopped nut meats and chopped banana, spread between thin slices of brown bread, sprinkle lightly with salt. The banana should not be too ripe.
Heat together for twenty minutes one tablespoonful of crushed mint leaves and two tablespoonsful of hot water; when strained add one pint of whipped cream, salt, pepper and half an ounce of gelatine dissolved in a tablespoon of cold water. Cool in a mold and cut in thin slices, placing them between the same sized slices of brown bread. Nice to serve for lunch with lamb.
NUT SANDWICHES.
Crush the peanuts or other nuts, mix into a paste with cream or moisten with mayonnaise, salt and a little sugar, spread on buttered bread.
HOT HAM SANDWICHES.
Spread small, thin slices of bread with chopped ham that has been seasoned with made mustard; press sandwiches together, put one beaten egg into half cup of milk and dip each sandwich into this; fry the sandwiches in hot butter, drain on paper and serve hot.
POTTED HAM.
Fry slices of ham as for the table. Put through the meat chopper, then return to the frying pan with the drippings from the frying. Heat and mix thoroughly, pack in small jars.
The butter for savory sandwiches should be seasoned with celery salt, pepper, and a dust of curry powder, beaten with a wooden spoon until soft and creamy.
ROLLED SANDWICHES. Slice bread thin which is a day old. Pile slices to-
Records on this page
Hot Ham SandwichesPotted Ham