SANDWICHES
THE best sandwiches are made from bread which is fine grained and one
day old.
Always cream the butter for buttering the bread.
Spread the loaf with butter before cutting the slice from the loaf. Cut
each slice as thin as possible. After cutting, spread the slice with
the sandwich mixture, and cover with another slice. Press the slices
together firmly; cut off all crust and cut in rounds, triangles, or any
shape desired.
Keep sandwiches wrapped in a cheese cloth which has been thoroughly
dampened with cold water, and pack in a closed box until ready to use.
Anchovy Sandwiches
Remove the bones from one dozen anchovies; add the yolks of three
hard-cooked eggs, and pound to a paste.
Mix two tablespoons Parmesan cheese with a few grains of cayenne; add
to anchovy mixture, with enough cream to make of the consistency to
spread.
Use for a filling between slices of buttered white bread.
Caviare Sandwiches
Mix three tablespoons lemon juice, three tablespoons olive oil, and one
quarter pound Russian caviare. Beat until creamy. Spread between thin
slices of bread.
Celery Sandwiches
Mix one cup finely shredded celery, one fourth cup finely chopped nuts,
and one fourth cup chopped olives. Moisten with Mayonnaise and spread
between thin slices of brown bread.
Cheese Sandwiches No. 1
Mix one cream cheese with an equal amount of chopped walnuts; add a few
grains of cayenne, season with salt, and moisten with cream. Use for a
filling for graham sandwiches.
Cheese Sandwiches No. 2
Pound one quarter pound American cheese with two tablespoons butter,
a few grains cayenne, and one teaspoon mustard; moisten with tarragon
vinegar, and spread between thin slices of white bread.
Cheese Sandwiches No. 3
Mix one cream cheese with an equal amount of chopped pimolas; season
with salt and cayenne, and moisten with cream or Mayonnaise.
Use for a filling for white or brown bread sandwiches.
Chicken Sandwiches No. 1
Mix one cup chopped chicken with one fourth cup Mayonnaise. Spread
between thin slices of buttered bread.
Chicken Sandwiches No. 2
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.
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.
Sardine Sandwiches
Mix twelve boned and skinned sardines, one tablespoon chopped pimolas
and one tablespoon lemon juice. Use for filling between buttered slices
of white bread.
Ham Sandwiches
Mix one cup chopped ham, one teaspoon vinegar, one teaspoon French
mustard, one teaspoon horse-radish and one tablespoon olive oil. Spread
between buttered slices of white 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.
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.
Nut Sandwiches
Mix one cup each of chopped peanuts and walnuts with two tablespoons
Mayonnaise Dressing. Spread between buttered slices of brown bread.
Chocolate Sandwich No. 1
Melt two ounces Lowney’s Premium Chocolate. Add two tablespoons hot
cream (or hot milk), two tablespoons wine (or one teaspoon vanilla),
and enough confectioner’s sugar to make of the consistency to spread.
Use for a filling between crackers, or thin slices of bread or cake.
Finely chopped nuts slightly salted may be added to the chocolate
mixture.
Chocolate Sandwich No. 2
Cut stale bread in thin slices, cut slices in fancy shapes, butter each
slice and spread with Chocolate Mixture.
Chocolate Mixture
Melt one fourth cup Lowney’s Premium Chocolate, add two tablespoons
sugar, two tablespoons hot water, cook over hot water five minutes, add
one teaspoon butter and one half teaspoon vanilla.
Chocolate Sandwich No. 3
Spread Chocolate Mixture on saltine crackers, sprinkle with chopped
walnuts and cover with saltine crackers.
Lettuce, Water Cress, Sardine, Shrimp and Oyster Sandwiches
Lettuce, water cress, sardines, shrimp and oysters may be mixed with
French Dressing or Mayonnaise, and used for filling for sandwiches.