SANDWICHES AND TOASTS
448.--BAKED BEAN AND LETTUCE SANDWICHES
Press cold baked beans through a sieve; spread bread with butter, cover
with a lettuce leaf, cover lettuce with beans, and sprinkle beans with
chopped mustard pickle. Cover with a second piece of buttered bread.
Brown bread or any dark bread may be used.
449.--CELERY AND EGG
1 cup chopped celery 1/4 cup mayonnaise
1 hard-cooked egg
Put celery and egg through the food chopper, using finest cutter; add
mayonnaise, and salt if necessary; spread between thin slices of
buttered brown bread.
450.--CHEESE AND NUT SANDWICHES
Mix equal parts of grated American cheese and chopped nut meats; season
with salt and cayenne, moisten with cream, and spread between thin
buttered slices of bread.
451.--CHEESE CLUB SANDWICHES
Cut bread in half-inch slices, remove crusts, spread with Mustard Butter
(see No. 459), cover with a lettuce leaf, spread with salad dressing,
cover with cheese cut in thin slices, sprinkle with chopped mixed
pickles, and cover with a second slice of bread spread with mustard
butter. Cut in quarters diagonally.
452.--CHICKEN SANDWICHES (Open)
1 cup finely chopped chicken Dash of celery salt
1/2 teaspoon salt 1/4 cup salad dressing
Dash of cayenne
Season the chicken, add the dressing, and beat well. Butter circles of
white bread, and spread with the chicken, mounding it in the center.
Garnish with slices of pimolas.
453.--GIBLET SANDWICHES
Cook giblets until tender, put through food chopper, and mix with salad
dressing. Spread between thin slices of buttered bread. A lettuce leaf
may be added.
454.--HAM AND CHEESE SANDWICH (Hot)
Spread thin buttered slices of stale bread with finely chopped ham;
cover with thin slices of American cheese; cover with another slice of
bread spread with ham, and saute in a little butter until brown. These
sandwiches may be toasted if preferred.
455.--MARSHMALLOW SANDWICHES
Toast marshmallows and press while hot between ginger snaps, vanilla
wafers, or butter thins.
456.--MOCK CRAB SANDWICHES
1 cup young America cheese cut fine 1 teaspoon anchovy paste
3 tablespoons milk 1/2 teaspoon paprika
Mix cheese to a paste with milk, anchovy, and paprika; spread between
thin buttered slices of brown bread.
457.--PEANUT SANDWICH FILLING
Put freshly roasted peanuts through the food chopper, using the finest
cutter, season with salt, and mix to a smooth paste with cream; or
dilute peanut butter with a little milk until of consistency to spread
easily.
458.--RAISIN BREAD AND CHEESE SANDWICHES
Cut raisin bread in thin slices, and spread with Cottage Cheese (see No.
234) mixed to a paste with a little fruit juice or cream. Trim neatly
and cut in triangles.
459.--MUSTARD BUTTER
1/4 cup butter A few drops of vinegar or lemon juice
1 teaspoon dry English mustard A few grains of cayenne
Cream the butter, add the mustard and seasonings, and beat well.
460.--BREWIS
1 cup brown bread crumbled 1/8 teaspoon salt
1 cup white bread crumbled 1 tablespoon butter
1 cup milk
Put crumbled bread in a shallow pan in a slow oven until browned; put in
a saucepan with milk, salt, and butter, and cook about ten minutes,
beating well. Serve as cereal or dessert. Left-over corn bread or
muffins may be used.
461.--BROWN BREAD TOAST WITH CHEESE AND BACON
Toast brown bread, or crisp in the oven, dip quickly into hot salted
water, and arrange on serving dish. Make a Sauce for Cream Toast (see
No. 464), add to it one-half cup of cheese cut fine, pour over toast,
and put a piece of crisp bacon on each piece.
462.--CELERY TOAST
2 cups celery cut in half-inch pieces 1/3 cup flour
3 cups hot stock or water 1/4 cup milk
Salt 6 slices toast
1/8 teaspoon pepper
Cook celery in stock or water about half an hour, or until tender; add
salt (if necessary), pepper, and flour mixed to a paste with the milk;
stir until thickened, and simmer fifteen minutes; pour over toast, and
garnish with toast points and celery tips. Use the coarser unbleached
pieces of celery for cooking.
463.--CREAM TOAST
Cut six slices of bread in halves, toast slowly, or put into a moderate
oven until light brown and crisp, dip each piece into Sauce for Cream
Toast (see No. 464), and put into a covered serving dish; pour over
remaining sauce, and cover for two or three minutes before serving.
464.--SAUCE FOR CREAM TOAST
2 cups milk 1/2 teaspoon salt
3 tablespoons flour 1 tablespoon butter
1/4 cup cold water
Scald the milk; mix the flour to a smooth paste with water, add to milk
and stir until thickened; cook over hot water fifteen minutes, stirring
occasionally; add salt and butter, and pour over toast.
465.--CHEESE TOAST
To recipe for Cream Toast (see No. 463) add one-half cup of either soft
cheese cut fine or grated cheese.
466.--CINNAMON TOAST
Cut stale bread into thin slices, remove crusts, and cut in halves;
toast evenly, and spread first with butter, then with honey, and dust
with cinnamon. Serve very hot.
467.--FRENCH TOAST
1 egg slightly beaten 3/4 cup milk or coffee
1/4 teaspoon salt 4 slices bread
1 tablespoon sugar
Mix egg, salt, sugar, and liquid in a shallow dish; soak bread in
mixture, and cook on a hot, greased griddle until brown, turning when
half cooked. Serve plain or spread with jam.
468.--GOLDENROD HAM TOAST
Follow recipe for Cream Toast (see No. 463); to the sauce add one-half
cup finely chopped ham and the finely chopped whites of two hard-cooked
eggs. When toast is in the serving dish, sprinkle with the hard-cooked
yolks rubbed through a sieve.
469.--SUNDAY TOAST
Cut whole wheat bread into four one-inch slices, remove crusts, butter,
and cut bread into three strips; mix one-third cup of brown sugar, one
teaspoon of cinnamon, two tablespoons of seeded and chopped raisins, and
a tablespoon of milk; spread paste on bread, and bake in a hot oven
until brown. Serve hot.
470.--TOMATO CREAM TOAST WITH EGG
1/2 can tomato 1/3 cup cold water
1/3 teaspoon salt 2/3 cup hot milk
1/3 teaspoon soda 1 tablespoon butter
1 teaspoon sugar 2 hard-cooked eggs
4 tablespoons flour 6 slices toast
Simmer tomato for fifteen minutes and press through a sieve; add salt,
soda, and sugar; heat to boiling point, and thicken with flour mixed to
a smooth paste with cold water; cook five minutes, and add hot milk and
butter. Dip toast in sauce, place on platter, cover with remaining
sauce, and garnish with egg cut into eighths lengthwise.
471.--TO FRESHEN STALE LOAF BREAD, ROLLS, MUFFINS, OR DOUGHNUTS
Dip quickly into cold water, put in a paper bag, fold top of bag firmly,
and place in a hot oven until heated through.
472.--BUTTERED CRUMBS
Melt two tablespoons of butter, stir in one-half cup of coarse, dried
bread crumbs until butter is absorbed.
473.--CROUSTADES
Cut stale bread in slices about an inch and a half thick, remove crusts,
and cut in rounds, squares, triangles, or any shape desired; remove the
centers, using a small, sharp knife, and leaving a wall one-third of an
inch thick; brush with melted butter, and brown in oven; or fry,
inverted, in hot, deep fat.
474.--CROUTONS
Cut stale bread in one-third-inch slices, cut slices into cubes, and
brown in the oven or fry in deep fat. Cold toast may be used instead of
bread.
475.--CRISP STICKS
Cut stale bread in half-inch slices, remove crusts, spread lightly with
butter, cut in half-inch sticks, and put in slow oven until light brown
and crisp.