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Sandwiches
By MRS. S. T. RORER
Author of Mrs. Rorer's New Cook Book,
Philadelphia Cook Book, Bread and Bread-Making,
and other Valuable Works on Cookery.
Revised and Enlarged Edition
PHILADELPHIA
ARNOLD AND COMPANY
420 SANSOM STREET
Copyright, 1894, 1912, by Mrs. S. T. Rorer
All Rights Reserved
Printed at the Sign of the Ivy Leaf
in Sansom Street, Philadelphia
by George H Buchanan Company
CONTENTS
SANDWICHES 7
To Keep Sandwiches 9
Bread 9
Yeast 10
German Potato Bread 11
Nineteenth Century Bread 12
White Bread 12
Nut Bread 13
Anchovy Sandwiches 13
Anchovy and Egg Sandwiches 14
Cold Beef Sandwiches 14
Caviar Sandwiches No. 1 15
Caviar Sandwiches No. 2 15
Celery Sandwiches 16
Celery Salad Sandwiches 16
Rolled Bread and Butter Sandwiches 17
Rolled Chicken Sandwiches 17
Sandwiches à la Rorer 18
Chicken and Almond Sandwiches 19
Chicken and Lettuce à la Kendall 19
Princess Sandwiches 20
Windsor Sandwiches 20
Tea Biscuit Sandwiches 21
Cheese Sandwiches No. 1 23
Cheese Sandwiches No. 2 23
Cheese Sandwiches No. 3 24
Workman's Cheese Sandwiches 24
German Sandwiches 25
Honolulu Sandwiches 25
My Favorite 26
Creole Sandwiches 26
Curry Sandwiches 27
Deviled Cheese Sandwiches 28
Roquefort Sandwiches 28
Camembert Sandwiches 28
Cottage Cheese Sandwiches 29
Salt-Cucumber Sandwiches 29
Cucumber Sandwiches 30
Curried Oyster Sandwiches 31
Curried Egg Sandwiches 32
Curried Sardine Sandwiches 32
Curried Chicken Sandwiches 33
Crab Sandwiches 33
Cream of Chicken Sandwiches 34
Deviled Sandwiches 35
Egg Sandwiches No. 1 35
Egg Sandwiches No. 2 36
Fish Sandwiches 36
Flaked Fish Sandwiches 36
Spanish Sandwiches 37
Salmon Sandwiches 37
Swedish Sandwiches 38
French Chicken Sandwiches 39
Game Sandwiches 39
German Sandwiches 40
Ham Sandwiches 40
Indian Sandwiches 41
Lettuce Sandwiches 41
Lobster Sandwiches 42
Lobster Salad Sandwiches 43
Mutton Sandwiches 43
Mutton Club Sandwiches 44
English Mutton Sandwiches 45
Spring Lamb Sandwiches 45
Turkish Sandwiches 45
Picnic Sandwiches 46
Potato Sandwiches 47
Salad Sandwiches 47
Fish Salad Sandwiches 48
Sardine Salad Sandwiches 48
Sardine Sandwiches 49
Swiss Sandwiches 49
Tongue Sandwiches 50
Sandwich Dressing 51
Farmer's Sandwiches 51
Farmer's Egg Sandwiches 52
Deviled Beef Sandwiches 52
Corned Beef Sandwiches 53
Plain Corned Beef Sandwiches 53
Sandwiches à la Stanley 54
English Salt-Beef Sandwiches 54
Sandwiches à la Bernhardt 55
East Indian Lentil Sandwiches 55
Nut-Butter Sandwiches 56
Filipino Sandwiches 56
SWEET SANDWICHES 57
Cherry Sandwiches 57
Fig Sandwiches 58
Fruit and Nut Sandwiches 58
Orange Marmalade Sandwiches 59
Sponge Cake Sandwiches 59
Fresh Fruit Sandwiches 60
Raisin Sandwiches 60
Afternoon Teas 61
Nut and Apple Sandwiches 61
Grape Fruit Sandwiches 62
Ginger Sandwiches 62
CANAPÉS 63
Anchovy Canapés 63
Caviar Canapés 63
Swedish Canapés 64
Chopped Tongue Canapés 64
Sardine Canapés 65
Fish Canapés 65
Deviled Oyster Canapés 66
Pâté de Foie Gras Canapés 66
Hot Canapés 67
Fish Canapés 67
Lobster Canapés 69
Sweetbread Canapés 70
Canapés à la Trinidad 71
Game Canapés 72
Lamb Canapés 73
Club-House Sandwiches 74
SCENTED SANDWICHES 75
Rose Sandwiches 75
Nasturtium Sandwiches 76
Violet Sandwiches 76
SANDWICHES
Sandwiches may be made from one of three or four kinds of bread; whole
wheat bread, Boston brown or oatmeal bread, white bread and rye bread
made into square, deep loaves; in fact, all bread used for sandwiches
should be made especially for the purpose, so that the slices may be in
good form, and sufficiently large to cut into fancy shapes.
The butter may be used plain, slightly softened or it may be seasoned
and flavored with just a suspicion of paprika, a little white pepper,
and a few drops of Worcestershire sauce.
For ordinary sandwiches use the bread without toasting. For canapés,
toast is to be preferred. Sandwiches are principally used for buffet
lunches or evening sociables, where only a light, substantial lunch is
required. In these days they are made in great varieties. Almost all
sorts of meat, if properly seasoned, may be made into delicious
sandwiches. If the meat is slightly moistened with cream or olive oil,
sandwiches for traveling, provided each one is carefully wrapped in
oiled paper, will keep fresh three or four days. The small French rolls
may have the centres scooped out, the spaces filled with chicken salad
or chopped oysters, and served as sandwiches. The rolls may be made
especially for that purpose, not more than two inches long and one and a
half inches wide; with coffee, they make an attractive meal easily
served.
Ordinary sandwiches may be made either square, triangular, long, narrow,
round or crescent shaped. One slice of bread will usually make one round
sandwich and one crescent, provided the cutting is done economically.
Meat used for sandwiches should be chopped very fine and slightly
moistened with cream, melted butter, olive oil or mayonnaise dressing
well seasoned. Fish should be rubbed or pounded in a mortar; add enough
sauce tartare to make it sufficiently moist to easily spread.
Turkey, chicken, game, tongue, beef and mutton, with their proper
seasonings, moistened with either mayonnaise or French dressing, make
exceedingly nice sandwiches.
To Keep Sandwiches
It is frequently necessary to make sandwiches several hours before they
are needed. As they dry quickly they must be carefully wrapped or they
will be unpalatable. Wring from cold water two ordinary tea towels; put
one on top of the other. An old tablecloth will answer the purpose very
well. As fast as the sandwiches are made put them on top of the damp
towel; when you have the desired quantity, cover the top with moist
lettuce leaves; fold over the towels, and put outside of this a
perfectly dry, square cloth. Sandwiches will keep in this way for
several hours, and in perfectly good condition. On a very warm day they
may be covered all over with moist lettuce leaves; use the green ones
that are not so palatable or sightly for garnishing.
Bread
To make good sandwiches, especially when one is a long way from a city,
it is quite necessary to know how to make sandwich bread, which is quite
different, or should be, from ordinary bread. Compressed yeast is always
to be preferred, but if one cannot get it, the next best is good
home-made yeast. Bread for sandwiches must be baked in rather large
square pans, and must be just a little lighter and softer than bread for
the table. The following recipes will, I am sure, help the "out of town"
housewife. Nut bread is usually made into simple bread and butter
sandwiches; the nuts in the bread are quite sufficient filling.
Yeast
4 good sized potatoes
1 quart of boiling water
2 tablespoonfuls of sugar
1 tablespoonful of salt
Pare and grate the potatoes into the hot water, stir over the fire
until it reaches boiling point, and simmer gently for five minutes. Take
from the fire, add the sugar and salt, and when lukewarm add a cupful of
yeast, or two dry yeast cakes that have been moistened in a little
water, or one cake of compressed yeast. Turn the mixture into a jar and
cover with a saucer. Stir it down as fast as it comes to the top of the
jar. When it falls, or ceases to be very light, which will be five or
six hours, pour it into a bottle, put the cork in very loosely and stand
it in a cold place. Use one cupful of this to each two loaves of bread.
German Potato Bread
Boil one potato until tender; mash it through a sieve, add to it a half
pint of warm water and a teaspoonful of sugar. Stir in one cupful of
flour and one cupful of yeast; let this stand for two hours, or until
very light. It is better to make this at seven o'clock, so the bread may
be sponged at nine or ten. Scald a pint of milk, add to it a pint of
water, beat in a quart and a pint of flour. The batter should be thick
enough to drop, rather than pour from the spoon. Then stir in the potato
starter, and stand in a place about 65° Fahr. over night. Next morning
knead thoroughly, adding flour. Put this aside until very light, about
two hours, then mold into loaves, put it into square greased pans, and
when light bake in a moderately quick oven three-quarters of an hour.
This recipe will make two box loaves and a dozen rolls.
Nineteenth Century Bread
Scald a pint of milk, add a pint of water, a teaspoonful of salt, and
when lukewarm, one compressed yeast cake moistened in a little warm
water. Add sufficient whole wheat flour to make a batter, beat
thoroughly, cover and stand aside two and a half hours; then stir,
adding more whole wheat flour until you have a dough. Knead quickly,
separate into loaves, put each in a square greased pan, cover and stand
in a warm place about one hour, until very light. Slash the top with a
sharp knife, brush with water and bake in a moderate oven three-quarters
of an hour.
White Bread
Add a pint of water to a pint of scalded milk; when lukewarm add one
compressed yeast cake, moistened, and a teaspoonful of salt. Add
sufficient flour gradually, beating all the while, to make a dough.
Knead this dough until it is soft and elastic, and free from stickiness.
Put it into a greased bowl, stand it in a warm place three hours.
Separate it into loaves, knead five minutes, put the loaves in square
greased pans and stand aside until very light. Slash the top with a
sharp knife, brush with water, and bake in a moderate oven
three-quarters of an hour. This should make two loaves, or a dozen bread
sticks and a dozen rolls.
Nut Bread
1 quart of flour
4 level teaspoonfuls of baking powder
1 teaspoonful of salt
1 cupful of chopped nuts
1½ cupfuls of milk
Add the baking powder and salt to the flour and sift them. Add the nuts,
mix thoroughly and gradually add the milk. Knead this into a loaf, put
it into a square pan, brush the top with melted butter, let it stand
twenty minutes, and bake in a moderate oven three-quarters of an hour.
Anchovy Sandwiches
Beat a quarter of a pound of butter to a cream, adding gradually two
tablespoonfuls of lemon juice, a saltspoonful of paprika, two
tablespoonfuls of anchovy paste. Spread this on thin slices of bread,
put two together, trim off the crusts, and cut into triangles.
Anchovy and Egg Sandwiches
Mash the yolks of four hard-boiled eggs with two tablespoonfuls of
melted butter or olive oil, add a half teaspoonful of salt, a dash of
paprika and a tablespoonful of anchovy paste or two mashed anchovies.
Spread this between thin slices of buttered bread, press the slices
together, trim off the crusts and cut into triangles.
Sardines may be used in the place of anchovies.
Cold Beef Sandwiches
Take the remains of cold roasted beef, and chop very fine; put it into
a bowl; to each half pint of meat, add a half teaspoonful of salt, a
tablespoonful of tomato catsup, a teaspoonful of Worcestershire sauce
and a teaspoonful of melted butter; work this together. Cut the crust
from the ends of a loaf of whole wheat bread; butter lightly and slice;
so continue until you have the desired number of slices; spread the
slices with a layer of the seasoned meat; put two slices together, and
cut into desired shapes.
Caviar Sandwiches No. 1
Beat a quarter of a pound of butter to a cream; add two tablespoonfuls
of onion juice, the same of lemon, a saltspoonful of paprika, and
gradually four tablespoonfuls of caviar. Spread this on thin slices of
brown bread or pumpernickel, put two together, press lightly and cut
into long, narrow shapes.
Caviar Sandwiches No. 2
Cut slices of bread in crescent-shaped pieces, butter one side and
toast. Have ready two hard-boiled eggs, remove yolks, put them through
sieve, chop whites very fine, and spread toast with layer of caviar;
then sprinkle over first a little of whites, then a little of the yolks
of the eggs. Put over in the form of a ring a piece of onion, the onion
having first been cut into thin slices, and then separated.
Celery Sandwiches
Cut slices of bread, butter one side and toast. Cut the white part of
celery into thin slices, cover it over the bread, then cover this with a
layer of mayonnaise dressing, cover with another piece of toast, cut
into squares and serve. All sandwiches of this kind must be used as soon
as made.
Celery Salad Sandwiches
Put four eggs into warm water; bring to the boiling point, and keep
there, without boiling, for fifteen minutes. Take the white portion from
one head of celery; wash and chop it very fine. Remove the shells from
the hard-boiled eggs, and either chop them very fine or put through a
vegetable press, and mix with them the celery; add a half teaspoonful of
salt and a dash of pepper. Butter the bread before you cut it from the
loaf. After you have a sufficient quantity cut, put over each slice a
layer of the mixed egg and celery; put right in the center of this a
teaspoonful of mayonnaise dressing, and sort of smooth it all over. Put
two pieces together and press them lightly. Trim off the crusts, and cut
the sandwiches into pieces about two inches wide and the length of the
slices.
Rolled Bread and Butter Sandwiches
Beat the butter to a cream. Remove the crusts from the loaf, butter each
slice before you cut it off, and roll at once. These may be tied with
narrow baby ribbon or wrapped at once in waxed paper, fringing and
twisting the ends.
Rolled Chicken Sandwiches
Trim the crusts from the entire loaf, butter each slice and cut it off
as thin as possible; spread it quickly with the mixture, roll and wrap
it at once in waxed paper. If the bread is home-made and cracks in the
rolling, put a colander over a kettle of boiling water, throw in it a
few slices at a time, as soon as they have softened spread them with
soft butter, then cover with the mixture, roll and wrap in waxed paper.
To make the mixture, chop sufficient cold boiled chicken to make a
pint. Rub together two level tablespoonfuls of butter and two of flour,
add slowly a half cupful of hot milk, stir over the fire for a minute,
then add the chicken, a level teaspoonful of salt, a half teaspoonful of
celery seed, a saltspoonful of white pepper, a dash of red pepper, a
teaspoonful of onion juice and a grating of nutmeg; mix and cool. This
will make four dozen rolled sandwiches.
Sandwiches à la Rorer
Chop sufficient white meat of cooked chicken to make a half pint.
Select two fine bunches of cress, and with a sharp knife shave it very
fine. Wash and dry the crisp portion from a head of lettuce. Put the
yolks of two eggs into a saucepan, add the juice from two lemons and
stir over hot water until the mixture is thick; take from the fire and
add slowly two tablespoonfuls of olive oil; add this to the chicken and
season with a half teaspoonful of salt and a dash of pepper. Butter a
slice of white bread, put over a rather thick layer of the chicken
mixture, then a slice of brown bread, buttered on both sides; cover this
with a thick layer of cress, dust it lightly with salt and pepper, then
another slice of white bread, buttered; press these firmly together,
trim the crusts and cut into fingers.
Chicken and Almond Sandwiches
Chop sufficient cold cooked chicken to make a half pint. Chop a quarter
of a pound of blanched almonds, add them to the chicken, add four
tablespoonfuls of cream, a half teaspoonful of salt and a dash of
pepper; mix thoroughly, put between thin slices of buttered bread and
cut into crescents or rounds.
Chicken and Lettuce à la Kendall
Put sufficient cold boiled chicken through the meat chopper to make a
half pint, pound it in a mortar or rub it in a bowl with the hard-boiled
yolks of four eggs, four tablespoonfuls of thick cream, a half
teaspoonful of salt, a dash of pepper, and if you have it, two
saltspoonfuls of celery seed; in the winter you may add a half cupful of
finely chopped celery. Butter thin slices of white bread, cover them
with this mixture, place on top a slice of brown bread buttered on both
sides, then a thick layer of shredded celery, with a tablespoonful of
mayonnaise in the middle, then another slice of buttered white bread;
press together, trim the crusts and cut into fingers.
Princess Sandwiches
Chop sufficient cold chicken to make a half pint, add the juice of half
a lemon, two tablespoonfuls of melted butter or olive oil, twelve
walnuts chopped very fine, a half teaspoonful of paprika and a half
teaspoonful of salt. Put this mixture between thin slices of buttered
bread, trim the crusts and cut into fingers.
Windsor Sandwiches
Chop sufficient cold boiled chicken to make a half pint, add a half
cupful of finely chopped celery, a half teaspoonful of salt, a dash of
pepper and four tablespoonfuls of cream; mix. Chop sufficient cold
boiled ham or tongue to make a half pint, add a tablespoonful of tomato
catsup, a few drops of Worcestershire sauce and a dash of pepper. Trim
the crusts from an entire loaf of bread, butter the end of the loaf and
cut off a thin slice, and so continue until you have the desired
quantity of bread.
Shred one head of Romaine or a bunch of cress. This of course must be
crisp and dry. Put a layer of the chicken mixture on the buttered side
of a slice of bread, put on top another slice of buttered bread, then a
thick layer of the shredded cress or Romaine. Put a thick layer of the
tongue mixture on another slice of bread and cover it over the cress.
Press firmly together and cut the slices directly into halves the long
way. Wrap in waxed paper or tie with baby ribbon. Served at afternoon
teas. If well made, they are the most elaborate and dainty of all
sandwiches.
Tea Biscuit Sandwiches
Put one quart of flour into a bowl; add four level teaspoonfuls of
baking powder, a teaspoonful of salt, and sift. Rub in two level
tablespoonfuls of butter and add sufficient milk to make a dough. This
dough must not be soft, but must be sufficiently stiff to handle
quickly. Knead quickly and roll into a sheet a quarter of an inch thick.
Cut into good-sized round biscuits; they must be at least two and a half
to three inches in diameter. Brush them with milk and bake in a quick
oven. When done, cut the center from each biscuit, leaving a wall one
inch thick; take out the crumb. Fill this space with deviled chicken.
Chop sufficient cold cooked chicken to make a pint; add gradually eight
tablespoonfuls of melted butter, cream or olive oil, a dash of cayenne,
a saltspoonful of white pepper, a saltspoonful of celery seed and a
saltspoonful of paprika. When thoroughly mixed fill the spaces just even
and send at once to the table. These are nice for porch suppers, and may
be served with either tea, coffee or chocolate, or may be used as an
accompaniment to mayonnaise of tomatoes.
Cheese Sandwiches No. 1
Butter thin slices of pumpernickel or brown bread; put between each two
slices a very thin layer of Swiss cheese, put two together, and cut into
triangles; garnish with cress.
Cheese Sandwiches No. 2
Chop fine a quarter of a pound of soft American cheese; put it into a
saucepan, add the yolk of one egg beaten with two tablespoonfuls of
cream, a saltspoonful of salt, a dash of red pepper and half a
teaspoonful of Worcestershire sauce. Have ready cut and buttered a
sufficient number of slices of bread, either white or whole wheat. Stir
the cheese over the fire until it is thoroughly melted; take from the
fire and when cool spread it between the slices of bread and butter;
that is, spread it on one slice and cover with the other; press two
together and cut into forms.
Cheese Sandwiches No. 3
Rub or pound until perfectly smooth or well mixed one tablespoonful of
butter, two tablespoonfuls of soft club-house cheese, a tablespoonful of
grated Parmesan, a saltspoonful of salt, and a teaspoonful of anchovy
paste; add a teaspoonful of tarragon vinegar and a half saltspoonful of
pepper. Cut the bread into thin slices, toast it until it is crisp, not
hard; spread this mixture on one slice, cover it with another, and cut
into shapes.
Workman's Cheese Sandwiches
Cut slices of brown bread about a half inch thick. Do not remove the
crusts. Take a half pint of cottage cheese; press it through a sieve;
add to it two tablespoonfuls of melted butter, a half teaspoonful of
salt and two tablespoonfuls of thick cream. Beat until smooth and light.
Spread each slice of bread thickly with the cheese mixture, then put a
very thin slice of white bread on top of the cheese, then cheese and
brown bread, press together. Have the outside brown bread with a layer
of cheese on each, and between the layers of cheese a slice of white
bread. These are palatable, and are very much better for the average
workman than bread and ham.
German Sandwiches
Put a half pound of Swiss cheese through the meat grinder; add to it the
yolks of two eggs, four tablespoonfuls of olive oil, a dash of cayenne
and a half teaspoonful of salt. Rub until you have a perfectly smooth
paste. Put this mixture between layers of buttered rye bread and serve.
Do not trim the crusts nor cut.
Honolulu Sandwiches
Put two Spanish sweet peppers (pimientos), one Neufchatel cheese, one
pared and quartered apple and twelve blanched almonds through the meat
grinder. These may be put through alternately, or mixed as you grind.
Rub the mixture, add a half teaspoonful of salt and a saltspoonful of
paprika. Spread this between thin slices of buttered white or brown
bread. Press, cut the crusts and cut into fingers.
My Favorite
½ pound of American cheese
½ cupful of thick sour cream
1 teaspoonful of Worcestershire sauce
1 tablespoonful of tomato catsup
½ teaspoonful of salt
½ teaspoonful of paprika
Chop or mash the cheese, add gradually the cream, and when smooth add
all the other ingredients. Spread this mixture on thin slices of
buttered bread, cover the top with chopped cress, then cover with
another slice of bread, press the two together, trim off the crusts and
cut into triangles.
Creole Sandwiches
Put a half pound of American cheese through your meat grinder, add to
it one Neufchatel cheese, mix well together; add one fresh peeled
chopped tomato. Peel the tomato and cut it into halves; squeeze out the
seeds and chop the flesh quite fine. Add one finely chopped sweet red
pepper. Add a half teaspoonful of salt and a little black pepper; mix
and spread between slices of white bread, or you may use one slice of
white with one slice of whole wheat bread. These are usually served cut
into rounds with an ordinary cake cutter. If you cut these economically
you can make one good sized round sandwich and a crescent from each, or
if you use a very small cutter you should make four round sandwiches.
Curry Sandwiches
Rub one Neufchatel or Philadelphia cream cheese to a paste. Add one
pimiento, chopped fine; a dozen almonds put through the meat grinder; a
dozen pecan meats, also ground; a tablespoonful of tomato catsup, a
level teaspoonful of curry and two tablespoonfuls of desiccated grated
cocoanut. Mix thoroughly, add sufficient olive oil to make a smooth
paste, and spread between thin, unbuttered slices of white bread; trim
the crusts and cut into long fingers. These are nice to serve with plain
lettuce salad at dinner.
Deviled Cheese Sandwiches
Put one pound of American cheese through your meat chopper. Add two
tablespoonfuls of tomato catsup, one teaspoonful of Worcestershire
sauce, a half teaspoonful of paprika, a dash of cayenne, two
tablespoonfuls of olive oil or melted butter, four tablespoonfuls of
sherry and a half teaspoonful of salt. Mix until perfectly smooth, and
spread between thin slices of buttered bread; trim the crusts and cut
into triangles.
Roquefort Sandwiches
Mash a quarter of a pound of Roquefort cheese, adding gradually
sufficient melted butter to make a paste. Spread this between slices of
buttered bread, press together, trim the crusts, and cut into fingers.
Camembert Sandwiches
Spread Camembert cheese between slices of buttered whole wheat bread,
trim the crusts and cut into shape. These may be served after lunch with
coffee, or are exceedingly nice for picnics or for afternoons where
coffee is served.
Cottage Cheese Sandwiches
These are nice for country picnics. The cottage cheese should be made
rather dry. After it has drained and is quite dry, moisten it by adding
either thick cream or melted butter; do not make it too soft. Add a
saltspoonful of black pepper and a palatable seasoning of salt. Spread
between slices of buttered whole wheat or white bread, press the two
together, trim the crusts and cut into shape.
Salt-Cucumber Sandwiches
Spread the bread, and cut the slices about half an inch thick. Then cut
a German or Holland cucumber into very thin slices; put these slices all
over the bread. Take the center from a head of lettuce; hold it
together, and slice it down in sort of shreds; put this over the
cucumber, and have ready some white meat of chicken, cut into the
thinnest possible slices, and cover the lettuce with chicken; then
sprinkle over more shredded lettuce and a little mayonnaise; put over
another slice of buttered bread; press the two together, trim into shape
and serve on a napkin in a pretty wicker basket.
Cucumber Sandwiches
These are very nice to serve with a fish course in place of bread or
rolls and a salad. Slice the cucumbers very thin and soak them in ice
water for one or two hours. They must be crisp and brittle and made just
at serving time. Beat together three tablespoonfuls of olive oil, one
tablespoonful of vinegar, a saltspoonful of salt and a dash of pepper;
stand this dressing on the ice until it thickens. Butter thin slices of
bread, cover them with a layer of cucumbers that have been drained and
dried on a napkin, sprinkle over the dressing, put on another layer of
buttered bread. Press together, trim the crusts and cut into triangles.
Heap these at once on a napkin and send to the table.
Curried Oyster Sandwiches
Butter a slice of bread before you take it off the loaf; cut it about a
half inch thick and remove the crusts. First of all, cover each slice
with a thin layer of hard-boiled egg that has been pressed through a
sieve or chopped very fine. In the center of this sandwich put the soft
parts of six pickled oysters. Put a tablespoonful of butter and one of
flour into a little saucepan; mix without melting; add a gill of thick
cream, a teaspoonful of onion juice and a teaspoonful of curry and a
half teaspoonful of turmeric. Bring to boiling point; beat and stand
away until perfectly cold. When you are ready to serve the sandwiches,
cover each one with a thin layer of this sauce; put a slice of bread on
top, press together, and serve. The sauce must not go over the
sandwiches until you are ready to serve; and then, remember, you have
but one layer between two slices of bread.
Curried Egg Sandwiches
Hard boil four eggs, remove the yolks from the whites; chop the whites
very, very fine, and press the yolks through a sieve. Add to the yolks
gradually four tablespoonfuls of melted butter or olive oil, a half
teaspoonful of salt, a teaspoonful of onion juice, a half teaspoonful of
curry, and rub until thoroughly smooth. Spread thin slices of bread,
cover them with a very thin layer of the yolk mixture, then a layer of
the chopped whites, another slice of buttered bread. Press together,
trim the crusts and cut into shapes.
Curried Sardine Sandwiches
Remove the heads, tails and bones from one large box of sardines. Rub
them to a paste, add a tablespoonful of melted butter, a half
teaspoonful of curry powder and a saltspoonful of salt. Spread this
mixture between slices of buttered bread, press the two together, trim
the crusts and cut into shape.
Curried Chicken Sandwiches
Chop sufficient cold boiled chicken to make a half pint. Rub together
one tablespoonful of butter and one tablespoonful of flour; add a half
cupful of cold milk, and stir over hot water until you have a smooth,
thick paste. Add the chicken gradually to this, mashing and rubbing all
the while. Add a level teaspoonful of curry powder, a half teaspoonful
of salt, a teaspoonful of onion juice and a teaspoonful of lemon juice.
When cold, spread between layers of buttered bread, trim the crusts and
cut into shapes.
Almost any bits of left-over meat may be substituted for the chicken and
made into sandwiches of this kind.
Crab Sandwiches
Remove the meat from six hard-boiled crabs; mix it with four
tablespoonfuls of mayonnaise dressing; put it between slices of bread
and butter and press two together; trim off the crusts, cut into
triangles and serve at once.
Crab and lobster sandwiches should not be allowed to stand for more than
an hour, and then must be wrapped carefully in a clean, damp cloth.
Cream of Chicken Sandwiches
Take sufficient white meat of chicken to make a half cup; chop and
pound it; reduce it to a paste. Put a teaspoonful of granulated gelatin
in two tablespoonfuls of cold water; then stand it over the fire until
it has dissolved. Whip a half pint of cream to a stiff froth. Add the
gelatin to the chicken; add a teaspoonful of grated horseradish and a
half teaspoonful of salt. Stir this until it begins to thicken, cool and
add carefully the whipped cream and stand it away until very cold. When
ready to make the sandwiches, butter the bread and cut the slices a
little thicker than the usual slices for sandwiches. Cover each slice
with this cream mixture; trim off the crusts and cut sandwiches into
fancy shapes. Garnish the top with olives cut into rings. In the center
of each sandwich make just a little mound of capers, using the olives at
the four corners; each sandwich may be garnished in a different way.
Little pieces of celery, with the white top attached, make also a pretty
garnish. These sandwiches are not covered with a second slice of bread.
Deviled Sandwiches
Chop a quarter of a pound of cold, boiled tongue very fine; add to it
two tablespoonfuls of olive oil, a dash of red pepper, a teaspoonful of
Worcestershire sauce, and a saltspoonful of paprika; mix and add the
hard-boiled yolks of three eggs that have been pressed through a sieve.
Put this between thin slices of bread and butter, and garnish with water
cress.
Egg Sandwiches No. 1
Take the hard-boiled yolks of six eggs and rub them to a paste, adding
gradually two tablespoonfuls of olive oil or thick cream. Add a dash of
paprika, one-half teaspoonful of salt, spread and finish precisely the
same as tongue sandwich.
Egg Sandwiches No. 2
Put thin slices of hard-boiled eggs between slices of brown bread and
butter; dust the egg slightly with salt and pepper. Trim the edges of
the sandwiches with either cress or lettuce, and cut into triangles or
squares.
Fish Sandwiches
Rub to a smooth paste a quarter of a pound of cold, boiled fish; add
half a teaspoonful of Worcestershire sauce, a tablespoonful of olive
oil, a half saltspoonful of salt, and a half saltspoonful of black
pepper. Spread the slices of bread on the loaf, cut them off about a
half inch in thickness; trim off the crusts, put on each slice dainty
lettuce leaves, and fill the center with the fish mixture. Cover with
another layer of buttered bread from which you have trimmed the crusts,
and press the two together.
Flaked Fish Sandwiches
Flake cold boiled white fleshed fish, dust it with salt and pepper and
sprinkle it with lemon juice. Butter thin slices of brown bread; do not
trim off the crusts. Put on one slice a layer of thin crisp cucumber,
cover this with flaked fish, put a tablespoonful of mayonnaise in the
center, put on another layer of chopped cress, then a slice of buttered
brown bread. Press together and cut into halves.
Spanish Sandwiches
Mash the hard-boiled yolks of three eggs, add twelve boiled shrimps,
either pounded in a mortar or chopped very fine. Add three
tablespoonfuls of olive oil or butter, a tablespoonful of tomato catsup,
two saltspoonfuls of paprika, four tablespoonfuls of chopped parsley, a
half teaspoonful of salt, and at last stir in four tablespoonfuls of
mayonnaise dressing. Spread this between thin slices of buttered bread,
trim the crusts and cut into shape.
Salmon Sandwiches
Flake cold boiled salmon, or open a can of salmon, drain it free from
oil and break the fish apart in good-sized flakes; sprinkle them with
salt, pepper and lemon juice. Butter slices of whole wheat or brown
bread, cover with a layer of the salmon, then a thick layer of chopped
cress or shredded celery. Put a tablespoonful of mayonnaise in the
middle and cover with another slice of buttered bread. Press together,
trim the crusts and cut into triangles.
Swedish Sandwiches
Flake any cold cooked fish, dust it with salt, pepper and lemon juice.
Rub the bottom of a bowl with a clove of garlic, add a half cupful of
mayonnaise, four finely chopped gherkins, twelve chopped olives and two
tablespoonfuls of capers. Mix and stir in two tablespoonfuls of finely
chopped parsley. Spread a thin layer of this dressing over a plain slice
of bread, do not butter the bread, cover it with fish, put on top a
crisp lettuce leaf, then cover with another slice of bread that has been
spread with the dressing. Press, trim the crusts and cut into fingers.
French Chicken Sandwiches
Chop the white meat of one chicken very fine; pound to a paste. Add
one-half teaspoonful of salt and a dash of red pepper. Cover one
tablespoonful of gelatin, with a tablespoonful of cold water, soak it
for about five minutes, then add to it ten tablespoonfuls of thick
cream; stand this over teakettle and stir until gelatin is dissolved.
Now, beat into this the chicken, stand it aside in a square pan until
cold. Cut the chicken into very thin slices; put a slice on a slice of
buttered bread; cover this with another slice of bread and cut into
shape.
Game Sandwiches
Remove the breasts from two partridges after they have been baked or
roasted. Chop the meat rather fine; reduce two sardines to a paste.
While you are mashing the sardines, add gradually about two
tablespoonfuls of soft butter, a dash of red pepper and a half
teaspoonful of salt. Spread the bread first with the sardine paste; then
sprinkle over the chopped game; dust this with salt and a little pepper;
cover with another slice of bread, press lightly; trim into shape.
German Sandwiches
Cut thin slices of rye bread; butter before you take them from the loaf.
Spread each slice with a thin layer of limburger cheese. Cut bologna
sausage into the thinnest possible slices; cover the limburger with the
sliced bologna, and then a thin piece of pumpernickel; cover with
another slice of bread that has been coated with a layer of cheese.
Press the two together; do not remove the crusts. Serve on a napkin in a
wicker basket.
Ham Sandwiches
Chop cold boiled ham very fine. To each cupful of this ham, after it
has been chopped, stir in two tablespoonfuls of melted butter, dash of
red pepper and about one-half teaspoonful of onion juice. Have bread
sufficiently stale to cut nicely. Remove end crust, butter and cut a
very thin slice; remove the crusts, and spread with the ham paste. Serve
same as tongue sandwiches.
Indian Sandwiches
Take two sardines, remove skin and bones, put them into mortar and pound
fine; add a teaspoonful of anchovy paste, a dash of salt and red pepper
and the hard-boiled yolks of six eggs, rubbed smooth; stir two
tablespoonfuls of olive oil into the mixture at the last. Cut bread into
slices about half an inch thick, remove crusts, then cut into
crescent-shaped pieces, toast, butter and cover with the mixture, serve
at once.
Lettuce Sandwiches
Have bread made into a large, square loaf, take off the crust from one
end, butter and then cut into slices. Take the white part of lettuce,
wash and wipe it perfectly dry; have ready three hard-boiled eggs,
remove the yolks, put them through a sieve and rub to a perfectly smooth
paste with four tablespoonfuls of very thick cream. Add one-half
tablespoonful lemon juice and then stir in about four tablespoonfuls of
whipped cream; season with red pepper and add teaspoonful of salt. Cover
slices of bread with leaves of lettuce, put on a goodly quantity of
dressing and then on top of this another slice of bread. This may be
served in squares tied together with ribbon, or they may be pressed and
cut into long narrow pieces. Of course, they must be made only a short
time before serving.
Lobster Sandwiches
Whole wheat bread or the ordinary Boston brown bread is the most
desirable for these sandwiches. Plunge the lobster into hot water; bring
to boiling point, and simmer gently three-quarters of an hour; remove
the meat, and cut it with a silver knife into dice. Now, sprinkle the
lobster with a little salt, red pepper and a tablespoonful of tarragon
vinegar. Allow it to stand for a few minutes, and then sprinkle over two
or three tablespoonfuls of melted butter. As soon as the butter has
chilled on the lobster, put a goodly layer over a slice of buttered
bread; cover with another slice of bread; press the two together, and
remove the crusts. Remember, there is only one layer of lobster between
two slices of bread.
Lobster Salad Sandwiches
Cut fine the solid portion from one boiled lobster, put it into a bowl,
dust it lightly with salt and pepper and sprinkle over two
tablespoonfuls of lemon juice. Make a half cupful of mayonnaise from the
yolk of one egg and eight tablespoonfuls of olive oil. Select crisp
lettuce leaves. Mix the mayonnaise with the lobster, put a thin layer
over a slice of buttered bread, cover with a lettuce leaf, put another
thin layer of lobster on top of the lettuce leaf, then a second slice of
buttered bread. Press firmly together, cut off the crusts and cut the
slices into halves long ways, or you may make it into three fingers.
Mutton Sandwiches
Chop a half pound of cold, cooked mutton very fine; add two
tablespoonfuls of cream or olive oil, a tablespoonful of capers, half a
teaspoonful of salt, and a saltspoonful of pepper; mix thoroughly.
Butter the slices on the loaf; cut them one-half inch thick, and trim
off the crusts. Spread thickly with the mixture; put at each of the four
corners a mint leaf; put on top another slice of buttered bread, from
which you have trimmed the crust, press the two together, and cut from
corner to corner making four triangles.
These sandwiches may also be flavored with tomato catsup.
Mutton Club Sandwiches
Cut brown bread into rounds or circles with an ordinary cake cutter.
Chop one-half pound of cold, boiled mutton rather fine; add two
tablespoonfuls of olive oil, half a teaspoonful of salt, and a
saltspoonful of paprika. Peel four or five quite solid tomatoes, cut
them into slices and push out the seeds. Put a slice of tomato on top of
a round of bread, fill the space from which you have taken the seeds
with the mutton mixture; put on top another round of buttered bread, and
press the two together. You may, if you like, put on top of the tomato a
lettuce leaf, and in the center of that half a teaspoonful of mayonnaise
dressing. Nice for luncheon on a warm day.
English Mutton Sandwiches
Chop sufficient cold boiled mutton to make a pint. Add to it two
tablespoonfuls of capers, a half teaspoonful of salt, six tablespoonfuls
of cream or olive oil and a saltspoonful of pepper. Mash carefully and
put between layers of buttered bread; trim the crusts and cut into
triangles.
Spring Lamb Sandwiches
Grind sufficient lamb to make a half pint, putting through the meat
grinder with the lamb the leaves from six stalks of mint. Add a half
teaspoonful of salt, two tablespoonfuls of melted butter or cream, and a
saltspoonful of pepper. Rub this to a paste and spread between toasted
English muffins. Leaves of mint may be put over the top of the lamb
before putting the muffins together.
Turkish Sandwiches
Chop sufficient cold roasted mutton to make a pint; add two solid
tomatoes from a can of tomatoes, or two fresh tomatoes, peeled, the
seeds pressed out and the flesh chopped fine. Add a half cupful of
piñons or pine nuts, and sufficient olive oil to bind the whole
together. Spread this between thin, warm milk or beaten biscuits and
serve for afternoon tea or supper.
Picnic Sandwiches
Take the ordinary French rolls; make a round opening in the top of
each, and then, with your finger, scoop out all the crumb, leaving the
roll in shape with a very small opening on top. Save the little piece of
crust from the top of the opening. Mix together four olives, one
gherkin, a tablespoonful of capers and one large green, sweet pepper,
chopped very fine. Chop fine two ounces of tongue, and mix it with the
white meat of one chicken, chopped fine. Mix together, and moisten with
a well-made mayonnaise dressing. Fill this into the roll, put on the
top, and arrange neatly on a napkin in a wicker basket; serve at once.
The rolls may be prepared and the mixture made some time before serving,
but the two should be put together at the last moment.
Potato Sandwiches
Mash four good-sized boiled potatoes; add a level teaspoonful of salt,
four tablespoonfuls of thick cream, and the yolks of four hard-boiled
eggs rubbed to a smooth paste, a saltspoonful of pepper, two
tablespoonfuls of olive oil; mix thoroughly until you have a perfectly
smooth paste. Put this between slices of brown bread and butter, trim
off the crusts, and cut into triangles. The top may be garnished with
cress or lettuce.
Salad Sandwiches
Chop fine half a pound of cold, cooked chicken; mix with it six
tablespoonfuls of mayonnaise dressing; add half a teaspoonful of salt
and a saltspoonful of pepper; put this between slices of bread and
butter, and cut into fancy shapes.
These sandwiches may also be trimmed with lettuce or cress, and almost
any meat may be substituted for the chicken. If beef is used, a
tablespoonful of tomato catsup may be added; with mutton a tablespoonful
of capers. Beef is much better garnished with cress, mutton with mint,
chicken with lettuce or celery.
Lobsters and crabs may be mixed with mayonnaise and used as a salad
sandwich; garnish of course with lettuce.
Fish Salad Sandwiches
Flake one can of salmon, or an equal quantity of cold boiled fish. Add
to it a half teaspoonful of salt, a dash of cayenne and one ordinary
cucumber, grated and drained. Just before serving time butter the bread,
cut it into thin slices, put over the top a layer of the flaked fish,
then a thin layer of mayonnaise or sandwich dressing and another
covering of bread. Press together, trim the crusts and cut directly
across the slice, making two long sandwiches about an inch and a half to
two inches wide.
Sardine Salad Sandwiches
These, like salmon sandwiches, are made from materials usually in every
household, and can be made at a moment's notice. Stir four
tablespoonfuls of oil into an egg, add a few drops of vinegar or lemon
juice. Remove the sardines from the oil, take off the tails and heads
and remove the bones. Mash them in a bowl, add a tablespoonful of
vinegar, or the same amount of lemon juice. If you have lettuce or
cress, either shred it, or put one leaf between the fish and the
buttered bread.
Sardine Sandwiches
Cut slices of bread about one-half an inch thick, butter and toast; trim
off the crust. Remove skin and bones from the sardines, lay them
carefully over toast; have ready, chopped very fine, some olives and
capers, mixed together; sprinkle these over the sardines, then a
teaspoonful of lemon juice to each sandwich. Cut into any shape you may
desire and they are ready to serve.
Swiss Sandwiches
Put half a pound of ordinary schmierkase into a bowl, rub it perfectly
smooth; add, a teaspoonful at a time, four tablespoonfuls of thick
cream, two tablespoonfuls of melted butter, half a teaspoonful of salt,
and a saltspoonful of pepper. Butter the slices of bread on the loaf;
cut each off about a half inch in thickness, trim off the crusts and
spread with the cheese mixture; put on top a layer of pumpernickel or
rye bread; on top of that another thin layer of cheese, and on top of
that another layer of white bread and butter; press these lightly
together. If the crusts have been trimmed off, cut the slices into three
or four finger shaped sandwiches. They should be the length of the slice
and about one inch wide. These are exceedingly nice garnished with
cress.
In arranging them for serving, put a layer of sandwiches and a layer of
cress all through the basket or dish.
Tongue Sandwiches
Chop cold boiled tongue very fine. To each cupful stir in two
tablespoonfuls of melted butter, dash of red pepper and about one-half
teaspoonful of onion juice. Have bread sufficiently stale to cut nicely.
Remove end crust, butter and cut a very thin slice; remove the crusts.
Spread it with the tongue paste, roll each sandwich carefully, tie with
narrow ribbon and put away until wanted. These can be made several hours
before serving.
Sandwich Dressing
Put four tablespoonfuls of vinegar and three of water into a saucepan
over the fire; add a half teaspoonful of salt and a half saltspoonful of
pepper. Beat the yolks of four eggs until creamy, add slowly to them the
hot mixture. Stir over hot water until it is the consistency of
mayonnaise dressing. Take from the fire and add carefully two level
tablespoonfuls of butter.
Farmer's Sandwiches
Butter each slice on the loaf, slice it off very thin. Remove the
crusts, lay a crisp lettuce leaf on one half the buttered slices, spread
with sandwich dressing and cover with a slice of buttered bread. Press
the two together and cut into triangles. Cress, Romaine, or bleached
chicory may be used in place of lettuce. These are more appetizing than
ordinary bread and butter sandwiches, and are made from materials found
in every household.
Farmer's Egg Sandwiches
Put six eggs into warm water, bring to a boil and keep at boiling point,
without boiling hard, for a half hour. Throw them into cold water,
remove the shells and cut them into slices lengthwise. A very fine wire
is best for cutting eggs. Butter the slices on the loaf, then cut them
off, cover with slices of hard-boiled eggs, dust lightly with salt and
pepper. Spread the eggs carefully with sandwich dressing, put on another
slice of buttered bread, press the two together and cut into triangles.
If you have lettuce or cress put a leaf over the dressing.
Deviled Beef Sandwiches
Chop remains of cold cooked beef very fine. To each pint add one
tablespoonful of tomato catsup, a dash of cayenne, two tablespoonfuls of
melted butter, a teaspoonful of Worcestershire sauce, a half teaspoonful
of paprika and a tablespoonful of onion juice. Rub to a paste and put
between thin slices of buttered bread, trim off the crusts and cut into
triangles.
Corned Beef Sandwiches
Chop sufficient cold cooked corned beef to make a pint. Add to it a
teaspoonful of horseradish, four tablespoonfuls of melted butter or
olive oil and four or five tablespoonfuls of finely-shredded water
cress. Put this between slices of buttered whole wheat or brown bread;
trim the crusts and cut into triangles.
Plain Corned Beef Sandwiches
Butter an equal quantity of white and whole wheat bread. Cut the cooked
corned beef into very thin slices. Put a slice on a slice of buttered
bread, put on top a teaspoonful of creamed horseradish sauce, spread it
out, cover with cress leaves, or crisp lettuce leaf, put on a slice of
whole wheat bread, press the two together, trim the crusts and cut into
fingers about one inch wide.
To make the creamed horseradish sauce, stir thick, dry whipped cream
into dry horseradish. If the horseradish is in vinegar, press out the
vinegar and then fold in the whipped cream.
Sandwiches à la Stanley
Cut cold beef loaf or roll into very thin slices. Bake three or four
bananas, and make a creamed horseradish sauce according to preceding
recipe. Butter white or whole wheat bread, put on first a slice of meat,
then just a thin layer of the mashed baked banana, then a teaspoonful of
horseradish sauce, and another slice of bread. Press together, trim the
crusts, cut into triangles and serve. These sandwiches should be served
soon after they are made.
English Salt-Beef Sandwiches