The Toronto Cook Book

Take cooked pieces of chicken, also a few celery ends; chop, mix and season to taste with salt and pepper (paprika may be used if preferred) ; take bread and spread on one side with butter or mayonnaise dressing, placing chopped chicken on; press corresponding piece of bread on top and serve with sliced olives and celery leaves. Hot Chicken Sandwiches Take slices of bread cut as for sandwiches, dip in melted butter, or spread the bread with butter, then brown in oven ; take a cup of chopped chicken and ham; mix with rich white sauce; season with a little curry powder, paprika and salt to taste, and place two spoonfuls between slices of bread; serve hot. French Sandwiches Take walnuts and dates chopped fine, adding a few peanuts well chopped, to make about one pound in all; one cup of cream, one teaspoon powdered sugar, a dash of salt; mix all together and if desired, add richly cooked fruit salad dressing (about two teaspoons); then spread on butter sandwich bread; cut in small squares and serve. The Toronto Cook Book Lettuce Sandwich Place lettuce leaf between two slices of buttered bread, spread with salad dressing, and serve. Hard-Boiled Egg Sandwich These are made the same as lettuce sandwich, using hardboiled eggs. Raisin Sandwich One and a half cups seedless raisins, three-quarters cup English walnuts, put through chopper; slice bread thin, butter generously, and spread on above mixture. This is a very nice sweet sandwich to serve with tea. Delicious Sandwich Take the white meat of a cold boiled chicken, season to taste, then take half a cup peanuts and break into fine, small pieces; mix with the chopped chicken, then take a nice salad dressing and mix all together; add couple of finely chopped olives. Spread between thinly sliced pieces of buttered bread, and serve. CHEESE DISHES Cheese Fondu One cup scalded milk, one cup bread crumbs, half a cup grated cheese, half a teaspoon salt, one dessertspoon butter, three eggs, beaten separately ; put into the hot milk the butter, bread crumbs, salt and grated cheese; beat the yolks of three eggs, and then add the whites well beaten; take a very scant quarter teaspoon soda; mix all together. Bake until set — about one hour in a slow even in a basin of water. Serve hot. Cheese with Eggs and Spaghetti Use five hard-boiled eggs, cup and a quarter spaghetti and two dessertspoons butter, three tablespoons grated cheese, one cup white sauce, dash of salt and pepper; place spaghetti in dish of boiling water and cook until tender. This takes about twenty-five minutes. Drain through colander. Thicken butter in a pudding dish; put in layer of spaghetti, sliced hardboiled eggs, sprinkle with pepper and salt, then the grated cheese, more spaghetti, eggs and cheese, lastly a layer of spaghetti. Pour the white sauce over this, sprinkle with cheese and place little pieces of butter on top. Bake in ten minutes in a hot oven. Decorate with sliced eggs. Macaroni and Cheese Half a cup of macaroni, cup of grated cheese, one cup of cream sauce. Boil one quart water, add a little salt; break macaroni into inch sticks; when water in boiling hot, put in macaroni and boil until tender. This takes about forty minutes. Drain in colander and rinse in cold water. Mix grated cheese with sauce and stir in macaroni. How to make Sauce