Scientific cooking with scientific methods

Use cold boiled chicken moistened with Mayonnaise; butter the bread with Mayonnaise, and lay a leaf of lettuce on top after spreading with the chicken mixture. Have lettuce a little larger than the bread, so the green will show wdien top is pressed on. Sardine Sandwiches. Remove skin and bones, and mash to fine paste. Add equal amount of yolks of hard-boiled eggs pressed through a sieve, and season with lemon juice, salt and cayenne. Moisten with olive oil. Spread between slices of buttered bread. Lobster Sandwiches. Mince lobster meat very fine, and add to it an equal amount of hard-boiled yolks of eggs pressed through a potato-ricer. Season with lemon juice, made mustard, cayenne and salt, and moisten with cream dressing. Spread on a large leaf of French curly lettuce, roll and tie with ribbon. Serve with brown bread folds. Oyster Sandwiches. Arrange fried oysters on crisp leaves of lettuce, allowing one leaf and two oysters to each sandwich. Use Graham bread buttered and prepared same as any sandwich. A little horseradish added to the butter as you cream it makes a nice relish with the oyster. Ginger Sandwiches. Prepare bread same as for any sandwich, and lay thin slices of Canton ginger on bread. Press on top. Japanese Sandwich. Cook figs until skins are tender. Drain and cool. Chop very fine and add an equal amount of ground nuts. Prepare bread same as for any sandwich, and spread with fruit and nut mixture. Serve at ''Japanese tea." Orange Sandw^iches. For this purpose use entire wheat bread, twenty-four hours old. Spread evenly with creamed butter, then with orange marmalade and some finely minced nuts sprinkled on the marmalade, and top pressed on. Cottage Cheese and Cress Sandwiches. Chop cress and mix with cheese. Season with salt and paprika. Moisten with thick cream. GINGERBREAD, COOKIES AND WAFERS. 291 CHAPTER XXXI. GINGERBREAD, COOKIES AND WAFERS. Sour Milk Gingerbread. 1 cup molasses. IVo teaspoons soda. 1 cup sour milk or cream. 2 teaspoons ginger. 2% cups flour. lo teaspoon salt. % cup melted butter. Mix together socIRj sour milk and molasses. Add together all the dry ingredients, stirring until well mixed. Add milk and molasses, beat vigorously for a few moments, and turn into shallow pans. Bake in moderate oven twenty-five to thirty minutes. Nice served hot. Soft Molasses Gingerbread. 1 cup molasses. 1 egg. !/• cup butter. 2 cups flour. 11^ teaspoons soda. 2 teaspoons ginger. y2 cup sour milk. Vo teaspoon salt. Put butter and molasses in saucepan, and cook until boiling-point is reached. Remove from fire, add soda, and beat vigorously. Then add milk, egg beaten until light, and the flour, ginger and salt mixed well together. Bake for fifteen minutes in shallow tin pans, filling pans two-thirds full. Sugar Gingerbread. 1 cup sugar. 2 eggs. 2 cups flour. IV2 teaspoons ginger. 2 teaspoons baking- % cup thin cream. powder. V^ teaspoon salt. Beat eggs until light, without separating. Add sugar gradually. Mix dry ingredients well, and add cream and dry ingredients. Beat thoroughly, turn into buttered muffin-tins, and bake in moderate oven. It will take about twenty-five minutes. Fill tins about half full. Ginger Snaps. 1 cup molasses. % teaspoon soda. % cup butter. 1 tablespoon ginger. 314 cups ftour. 1 teaspoon salt.