Cut the bread (white, brown and graham) as thin as possible,
and use four or five pieces in each sandwich, putting them together so
that the colors will contrast. Spread thinly with butter or other
smooth filling✪ Mosaic Sandwiches.
CHECKERBOARD SANDWICHES.
Cut the crust from loaves of white and brown bread, so that they
have square edges and are blocks of uniform size; cut these length-
wise into slices one inch thick, and these into strips one inch wide;
place together, alternating the colors, three blocks wide and three
blocks deep. Spread with butter flavored with grated cheese and a
little red pepper✪ Checkerboard Sandwiches. Chill thoroughly before slicing.
DATE AND GINGER SANDWICHES.
Chop the dates and preserved ginger; moisten with syrup from
the ginger jar and a little lemon juice✪ Date and Ginger Sandwiches. Cook to a paste. Cool and
use with bread or lady fingers. Preserved ginger may be used alone
and without cooking.
FIG SANDWICHES.
Chop !/4 lb. figs very fine; add % c. water and cook to a smooth
paste; add also 1-3 c. almonds, blanched and chopped very fine and
pounded to a paste, with a little rose water; also the juice of half a
LABO✪ Fig SandwichesRATORY COOK BOOK. 91
lemon. When cold, spread the mixture on lady fingers. Bread may
be used instead of cake.
DATE SANDWICHES.
(a) y2 c. dates and % c. English walnut meats chopped fine and
mixed with, y2 c. cream.
Cut entire wheat bread in rounds spread with butter, add a, and
put % an English walnut meat dipped in white of egg ✪ Date Sandwiches on the top of
each sandwich.
CLUB SANDWICHES.
Cut bread in triangles and toast a light brown. Spread with
mayonnaise dressing, cover with a lettuce leaf, then lay thin slices
of cold chicken (white meat) upon the lettuce; over this arrange slices
of broiled bacon, then lettuce, and cover with the other triangle of
toast✪ Club Sandwiches spread with mayonnaise. Trim neatly and arrange on a plate.
ANCHOVY PASTE FOE SPANISH SANDWICHES.
2 anchovies 2 T. vinegar
2 pickles (small) 2 yolks hard cooked
1 sprig parsley 1-16 t. pepper
2 T. olive oil % t. salt
3 T. capers✪ Anchovy Paste for Spanish Sandwiches
Pound all to a paste in porcelain mortar, season, mix well. But-
ter slightly a thin slice of bread. Spread one side with the mixture.
Sprinkle with white of egg chopped fine. Cover with another slice
of thin bread.
Pastry
Flour, iy2 cups Salt, y2 tsp.
Butter, 14 cup. Ice water, y± cup✪ Pastry
Add salt to flour, aud work in one-half the butter with tips of
fingers or with a case-knife. Moisten dough with ice water. Turn
on a board, dredge sparingly, with flour, pat and roll out. Fold in
other half of butter by placing upper half of crust over it. Press
edges together firmly to incase as much air as possible, press with the
rolling-pin and roll out. Fold so as to make three layers ; turn dough
half way around and roll out ; repeat. Use pastry at once, or fold in
cheese cloth, put in a covered dish and keep in a cool place, but never
in direct contact with ice. Plain paste requires a moderate oven.
This quantity will make one pie with two crusts, or two pies where the
rim is built up. Dotting the upper crust with butter just before
sending to the oven will give a flaky appearance. Milk or egg brushed
over the pie will give a glazed appearance. Pie crust, no top, use
1 C. flour plus 4 T. butter.
TOP CRUST OF PIE.
Page 51 · 8 recipe records on this page
Presented as published in 1914. 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
Cut the bread (white, brown and graham) as thin as possible, and use four or five pieces in each sandwich, putting them together so that the colors will contrast. Spread thinly with butter or other smooth filling.
CHECKERBOARD SANDWICHES.
Cut the crust from loaves of white and brown bread, so that they have square edges and are blocks of uniform size; cut these lengthwise into slices one inch thick, and these into strips one inch wide; place together, alternating the colors, three blocks wide and three blocks deep. Spread with butter flavored with grated cheese and a little red pepper. Chill thoroughly before slicing.
DATE AND GINGER SANDWICHES.
Chop the dates and preserved ginger; moisten with syrup from the ginger jar and a little lemon juice. Cook to a paste. Cool and use with bread or lady fingers. Preserved ginger may be used alone and without cooking.
FIG SANDWICHES.
Chop !/4 lb. figs very fine; add % c. water and cook to a smooth paste; add also 1-3 c. almonds, blanched and chopped very fine and pounded to a paste, with a little rose water; also the juice of half a
lemon. When cold, spread the mixture on lady fingers. Bread may be used instead of cake.
DATE SANDWICHES.
(a) y2 c. dates and % c. English walnut meats chopped fine and mixed with, y2 c. cream.
Cut entire wheat bread in rounds spread with butter, add a, and put % an English walnut meat dipped in white of egg on the top of each sandwich.
CLUB SANDWICHES.
Cut bread in triangles and toast a light brown. Spread with mayonnaise dressing, cover with a lettuce leaf, then lay thin slices of cold chicken (white meat) upon the lettuce; over this arrange slices of broiled bacon, then lettuce, and cover with the other triangle of toast spread with mayonnaise. Trim neatly and arrange on a plate.
ANCHOVY PASTE FOR SPANISH SANDWICHES.
2 anchovies 2 T. vinegar
2 pickles (small) 2 yolks hard cooked
1 sprig parsley 1-16 t. pepper
2 T. olive oil % t. salt
3 T. capers
Pound all to a paste in porcelain mortar, season, mix well. Butter slightly a thin slice of bread. Spread one side with the mixture. Sprinkle with white of egg chopped fine. Cover with another slice of thin bread.
Pastry
Flour, iy2 cups Salt, y2 tsp.
Butter, 14 cup. Ice water, y± cup
Add salt to flour, aud work in one-half the butter with tips of fingers or with a case-knife. Moisten dough with ice water. Turn on a board, dredge sparingly, with flour, pat and roll out. Fold in other half of butter by placing upper half of crust over it. Press edges together firmly to incase as much air as possible, press with the rolling-pin and roll out. Fold so as to make three layers ; turn dough half way around and roll out ; repeat. Use pastry at once, or fold in cheese cloth, put in a covered dish and keep in a cool place, but never in direct contact with ice. Plain paste requires a moderate oven. This quantity will make one pie with two crusts, or two pies where the rim is built up. Dotting the upper crust with butter just before sending to the oven will give a flaky appearance. Milk or egg brushed over the pie will give a glazed appearance. Pie crust, no top, use 1 C. flour plus 4 T. butter.
TOP CRUST OF PIE.
Records on this page
Mosaic SandwichesCheckerboard SandwichesDate and Ginger SandwichesFig SandwichesDate SandwichesClub SandwichesAnchovy Paste for Spanish SandwichesPastry