TRANSCRIBER’S NOTE
Italic text is denoted by _underscores_.
Some minor changes to the text are noted at the end of the book.
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THE UP-TO-DATE SANDWICH BOOK
THE UP-TO-DATE
SANDWICH BOOK
_400 Ways
to Make a Sandwich_
By
EVA GREENE FULLER
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CHICAGO
A. C. McCLURG & CO.
1909
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Copyright
A. C. McClurg & Co.
1909
_Published October, 1909_
The Caslon Press
Chicago
CONTENTS
Page
Fish 7
Egg 29
Salad 39
Meat 61
Cheese 101
Nut 125
Sweet 137
Miscellaneous 167
Canapes 173
FOREWORD
The first requisite in the preparation of good sandwiches is to have
perfect bread in suitable condition. Either white, brown, rye, or
entire wheat bread may be used, but it should be of close, even texture
and at least one day old.
Cream the butter with a wooden spoon and spread smoothly on the bread
before it is cut; after cutting remove the crust and avoid spreading
the butter or filling over the edge. When ready to serve, cut the
sandwiches either square, triangular, long, narrow, round, or crescent
shaped.
In making rolled bread sandwiches, cut off the crust of a loaf of fresh
bread and spread a thin layer of butter on one end of the loaf; cut
off this buttered end in as thin a slice as possible and spread with
the sandwich filling; roll up this slice and lay on a napkin; draw the
napkin firmly around the rolled bread and pin it. Put in a cool place
until ready to serve, then remove napkin and tie the sandwiches with
baby ribbon or fasten with a tooth pick.
French rolls may be used for picnics and out-of-door luncheons. Remove
from the top of each roll a piece of the crust the size of a silver
dollar, and with a spoon take out the centre. Fill the space with
highly seasoned chopped meat, fish, lobster, or crab, replace lid, wrap
in tissue paper, and serve with pickles or olives.
For very small, dainty sandwiches to be served at afternoon teas or
luncheons, the bread may be baked at home in pound baking powder cans.
These should be only half filled, and then allowed to rise before
baking. You then have a round slice without crust.
A garnish such as the following may be used: For meat sandwiches, use
pickles, olives, lettuce, watercress, parsley, and mint. For fish
sandwiches, use pickles, olives, cress, parsley, slices of lemon, and
hard-boiled egg. For cheese sandwiches, use pickles and olives. For
sweet sandwiches, use lettuce, maiden hair fern, smilax, berries,
flowers, and candied fruit.
To keep sandwiches fresh, if prepared an hour or two before serving,
wring out a napkin in cold water and cover the tray and keep in a cool
place or wrap in wax paper.
FISH
THE UP-TO-DATE SANDWICH BOOK
FISH
_OYSTER SANDWICH_
Chop raw oysters fine, add a dash of tabasco sauce, lemon juice, and
oil. Season with pepper and salt. Spread this on thinly cut slices of
white bread, with a lettuce leaf between.
_FRIED OYSTER SANDWICH_
On thin slices of lightly buttered white bread, place a lettuce leaf
that has been dipped in mayonnaise dressing. Place fried oysters on
lettuce leaf. Put slices together and garnish with a pickle.
_DEVILED OYSTER SANDWICH_
Cut slices of bread thin, remove crust, and toast. Cover a slice
with oysters, dust thickly with red pepper and spread lightly with
mayonnaise. Cover with another slice of toast. Garnish with a slice of
lemon.
_OYSTER LOAF SANDWICH_
Cut Vienna rolls into halves and spread lightly with butter; on one
half lay four fried oysters, cover with the other half of roll, and
serve with a pickle.
_OYSTER AND CAVIARE SANDWICH_
Butter thin slices of brown bread, cover one slice thinly with caviare
and on this lay two raw whole oysters; cover with another slice of
bread and garnish with slice of lemon.
_GRILL ROOM OYSTER SANDWICH_
Toast three slices of white bread and lightly butter. Place fried
oysters between the slices and dust lightly with pepper and salt. Cut
in strips and serve on a lettuce leaf. Remove contents of half an
orange peel and fill with chili sauce. Serve on the plate with the
sandwich.
_OYSTER SALAD SANDWICH_
Chop fine two stalks of celery and one medium sized cucumber; add one
cup of cold cooked oysters cut in pieces, mix with one-half cup of
cream dressing. Place on thin slices of lightly buttered white bread
with a crisp lettuce leaf between.
_CAVIARE SANDWICH_
Between thin slices of buttered rye bread, spread caviare; on top of
that sprinkle a little finely chopped onion. Garnish top with a slice
of lemon.
_CAVIARE SANDWICH NO. 2_
To a can of caviare add the juice of half a lemon, and one teaspoonful
of olive oil. Mix well together until a paste is formed. Spread mixture
on thin slices of lightly buttered white bread or toast and cover with
another slice of bread.
_CAVIARE-LOBSTER SANDWICH_
Spread thinly buttered white bread with caviare, season with lemon
juice, and on top of this lay a little minced lobster. Cover with
another slice of buttered bread and place on a lettuce leaf.
_ROE SANDWICH_
Mix the yolks of three hard-boiled eggs with the roe of a salt herring.
Place the mixture between thin slices of lightly buttered white bread.
Garnish with a slice of lemon.
_SHAD-ROE SANDWICH_
One set of shad-roe that has been cooked and pounded in a mortar, the
yolks of five hard-boiled eggs chopped very fine, two teaspoonfuls of
finely chopped capers, a dash of paprika, and two tablespoonfuls of
tabasco sauce. Mix and place between thin slices of lightly buttered
white bread.
_SHAD-ROE AND CUCUMBER SANDWICH_
Marinate one cup each of cucumber and cooked shad-roe, and a dash of
mayonnaise and place on a crisp lettuce leaf between thin slices of
lightly buttered white bread.
_LOBSTER SANDWICH_
On thin slices of lightly buttered white bread lay a crisp lettuce
leaf; on top of that place shredded meat of a boiled lobster that has
been mixed with a little mayonnaise dressing. Cover with another slice
of bread and press together.
_LOBSTER SANDWICH NO. 2_
Cut the meat of a cold boiled lobster into dice. Sprinkle with a little
salt, red pepper, and a tablespoonful of tarragon vinegar. Add three
tablespoonfuls of melted butter. Place mixture on slices of lightly
buttered whole wheat or brown bread, cover with another slice of bread,
press the two together, remove the crusts, and cut into triangles.
Garnish with an olive.
_LOBSTER SANDWICH NO. 3_
Pound the meat of a medium sized lobster fine, add one tablespoonful of
the coral, dried and mashed smooth, the juice of half a lemon, a dash
of nutmeg, one-fourth teaspoonful of paprika, and two tablespoonfuls of
soft butter. Mix all to a smooth paste and place between thin slices of
lightly buttered white bread.
_LOBSTER SANDWICH NO. 4_
Chop the meat of a medium sized lobster and a stalk of celery fine,
moisten with a little mayonnaise dressing, and place between thin
slices of lightly buttered white bread. Garnish with a slice of lemon.
_LOBSTER SALAD SANDWICH_
Mix one cup of lobster meat with a little mayonnaise dressing. Marinate
crisp lettuce leaves and arrange on thin slices of lightly buttered
white bread; cover with lobster, and cover lobster with bread; sprinkle
lobster coral on top. Prepare just before serving.
_DUTCH LUNCH SANDWICH_
Take two square salted crackers and place on one two thin slices of
Bermuda onion, next a layer of sardines and squeeze a generous amount
of lemon juice over all; then put remaining cracker (buttered) on top.
Salmon may be substituted.
_LOBSTER AND MUSHROOM SANDWICH_
Cook one-half pound of mushrooms in a little butter until tender, then
add one small sliced onion, moisten with a little stock and let simmer
until done. Remove from the fire and chop fine; press through a sieve
and season with salt and pepper and a dash of tomato catsup. When cool,
add a little lobster meat pounded smooth, mix and spread on thin slices
of lightly buttered white bread. Garnish with an olive.
_SARDINE SANDWICH_
Remove the skin and bones from two boxes of sardines, and pound the
meat to a paste. Add a teaspoonful of anchovy paste, a dash of salt
and red pepper, and rub in the yolks of six hard-boiled eggs, with two
tablespoonfuls of olive oil. Spread mixture on toasted bread. To be
eaten while toast is hot.
_SARDINE SANDWICH NO. 2_
Remove scales and bones from two boxes of sardines. Put the sardines
in a mortar with the yolks of five hard-boiled eggs. Pound fine; add
one tablespoonful of olive oil, the juice of one-half lemon, a pinch
of mustard, a dash of pepper and salt, two sprigs of finely chopped
watercress. When smoothly blended spread the mixture between thin
slices of lightly buttered white or graham bread.
_SARDINE SANDWICH NO. 3_
Remove scales and bones from two boxes of sardines. Four hard-boiled
eggs, chopped fine, the juice of one lemon, a dash of salt, red and
black pepper, a tablespoonful of melted butter, a sprig of parsley,
chopped fine. Stir to a paste and spread on lightly buttered white
bread with a lettuce leaf between.
_SARDINE SANDWICH NO. 4_
Remove skin and bones from the sardines and pound to a paste; season
with salt and cayenne pepper and a dash of lemon juice. Spread on thin
slices of lightly buttered white or rye bread; cover with another slice
of bread and garnish with a pickle.
_SARDINE SANDWICH NO. 5_
Pound eight boned and skinned sardines with two ounces of fresh butter,
a little salt and cayenne. Spread the mixture on slices of brown bread
lightly buttered, and over them lay a slice of skinned tomato. Sprinkle
with salt and pepper and a pinch of sugar. Add a few drops of lemon
juice. Form into sandwiches and cut into finger lengths.
_SARDINE AND CHEESE SANDWICH_
Equal parts of boned and skinned sardines and cream cheese mashed to a
pulp. Mix and place between thin slices of white or rye bread. Garnish
with a pickle.
_SARDINE CLUB SANDWICH_
Three slices of thinly cut white bread, toasted and buttered. Place a
lettuce leaf that has been dipped in mayonnaise dressing on the lower
slice, and on top of that put slices of broiled breakfast bacon, then
put another slice of toast on top of that, with another lettuce leaf
followed by boneless and skinless sardines split open, topped by a
third slice of toasted bread. Garnish with slices of lemon cut very
thin and dipped in finely chopped parsley.
_SPANISH SANDWICH_
Cut slices of white bread rather thick and toast; trim off crusts and
lightly butter. Remove skin and bone from the sardines and lay them on
the toast. Sprinkle chopped olives over the sardines and the juice of a
quarter of a lemon. Cover with another slice of buttered toast. Serve
on a lettuce leaf.
_BROILED SARDINE SANDWICH_
Use sardines in oil, remove from can and put on a platter to drain off
oil. Toast thin slices of bread and cut in triangles or squares, and
butter while hot. Dip each sardine in cracker crumbs, put on a broiler
and broil over a coal fire first on one side, then the other. Lay two
broiled sardines on a piece of toast, cover with another slice, and
garnish with a slice of lemon. Serve as soon as made.
_AUSTRIAN SANDWICH_
Two cans of boned and skinned sardines, two balls of cottage cheese,
one small onion chopped fine, two tablespoonfuls of chopped parsley,
two tablespoonfuls of chopped mint, two tablespoonfuls of vinegar,
salt to taste, a dash of red pepper, the grated rind and juice of two
lemons; also use the oil from the sardines. Mix and beat thoroughly;
spread between thin slices of lightly buttered rye or brown bread.
_SALMON SANDWICH_
Between thin slices of lightly buttered white bread, place a crisp
lettuce leaf; on that put canned salmon that has been seasoned with
salt and pepper and a dash of lemon juice. Garnish with a slice of
lemon.
_SALMON SANDWICH NO. 2_
One can of salmon, two sticks of celery chopped fine, juice of half
a lemon, a dash of salt, and a teaspoonful of melted butter. Mix and
place between thin slices of lightly buttered white bread, cut in fancy
shapes. Garnish with a sprig of parsley.
_SALMON SANDWICH NO. 3_
One can of salmon, one small head of lettuce chopped fine. One
teaspoonful of melted butter, a dash of salt, and juice of half a
lemon. Mix and place between thin slices of buttered white bread.
Garnish with an olive.
_SALMON SANDWICH NO. 4_
Flake the salmon and moisten with mayonnaise dressing. Use as a filling
between thin slices of brown bread lightly buttered. Garnish with a
slice of lemon that has been dipped in finely chopped parsley.
_SALMON AND HAM SANDWICH_
One-half can of salmon, two slices of cold boiled ham, two sprigs of
watercress. Chop these together until fine, add a dash of lemon juice.
Place between thinly cut slices of buttered bread.
_PIMENTO SANDWICH_
Grind two small cans of pimentos with two cakes of Neufchatel cheese,
and season with a little salt. If the mixture is too dry add a little
oil of pimentos. Spread on thin slices of lightly buttered white bread.
Place two together and cut in fancy shapes.
_SHRIMP SANDWICH_
Minced cold shrimp, a celery stick chopped fine; add a little
mayonnaise dressing, a dash of salt. Mix and spread on thin slices of
rye bread lightly buttered. Press slices together and garnish with an
olive.
_SHRIMP SALAD SANDWICH_
Marinate one cup of shrimps with French dressing; add one-half cup
each of chopped olives and pimentos; drain, moisten with mayonnaise
dressing, and place on thin slices of lightly buttered white bread,
with a crisp lettuce leaf between.
_LENTEN SANDWICH_
Whip a cup of cream until stiff, stir in minced cold shrimp, a little
parsley, a dash of salt and pepper. Spread mixture between thin slices
of white or graham bread. Garnish with an olive.
_CRAB SANDWICH_
Take the contents of a small can of crab meat, squeeze out liquor; mix
with a little mayonnaise dressing. Place a crisp lettuce leaf on each
slice of lightly buttered white bread, and spread with crab mixture.
Put slices together and cut in squares.
_MOCK CRAB SANDWICH_
One-fourth cupful of grated American cheese, two tablespoonfuls butter
creamed, a dash of salt, paprika, and mustard, a teaspoonful of chopped
olives, vinegar and anchovy paste. Mix and spread on thin slices of
white bread. Put the two slices together.
_ANCHOVY SANDWICH_
Pour off wine, then wash thoroughly in vinegar. Allow them to soak in
olive oil for a half-hour, remove, open lengthwise, and take out bones;
place between thin slices of unbuttered bread. Garnish with an olive.
_ANCHOVY SANDWICH NO. 2_
A can of boneless anchovies mixed with three hard-boiled eggs, chopped
fine. Add a dash of lemon juice, a teaspoonful of melted butter, a
pinch of salt. Mix and spread on lightly buttered white bread, with a
lettuce leaf between. Garnish with a pickle.
_FISH SANDWICH_
To cold cooked fish, minced fine, add a little chopped pickle. Season
with pepper and salt. Place between two slices of buttered white bread.
_FISH AND EGG SANDWICH_
Mix with an equal amount of cold cooked fish the yolks of hard-boiled
eggs, mixed to a paste; add a little mayonnaise dressing. Spread
mixture on lightly buttered white bread with a lettuce leaf between.
_SARDELLEN PASTE SANDWICH_
Wash, bone, and skin one-half pound of sardellen and mash to a paste.
Rub together the yolks of two hard-boiled eggs and one teaspoonful of
butter until smooth, then add the sardellen paste. Mix and spread on
small squares of buttered toast. Serve with an olive.
_SARDELLEN SANDWICH_
Clean, bone, and mash smooth, one-half pound sardellen, mix with one
tablespoonful of creamed butter, and juice of half a lemon, a dash of
white pepper, and a half-teaspoonful of prepared mustard. Spread on
thin slices of round toast, cover with another slice, and garnish with
a pickle.
_HALIBUT SANDWICH_
Cold halibut shredded, mixed with a little mayonnaise dressing and
capers. Spread between lightly buttered white bread. Garnish with a
radish.
_HALIBUT SANDWICH NO. 2_
Shred boneless cold boiled halibut and rub smooth with a wooden spoon;
season with salt and pepper and one tablespoonful of lemon juice; add
three tablespoonfuls of thick cream and toss up. Spread this mixture
on thin slices of lightly buttered white bread, with a crisp lettuce
leaf, that has been dipped in mayonnaise dressing, between. Cut
triangular.
_ANCHOVY TOAST_
One can of boneless anchovies in oil; toast squares of bread without
crusts to a nice even brown; two anchovies are placed between two
slices of toast and the yolks of hard-boiled eggs are chopped fine and
sprinkled over same, the whites being cut into cubes and disposed over
the top; dust with white pepper. Garnish with a slice of lemon.
_FRENCH SANDWICH_
To one pint of cold cooked fish, add two hard-boiled eggs chopped fine,
two tablespoonfuls of capers, and a little mayonnaise to moisten. Mix
and spread on thin slices of lightly buttered white bread, cover with
another slice, and cut in strips. Add a sprinkling of finely chopped
cress to the top of each sandwich; rub the yolk of a hard-boiled egg
through a sieve and chop the white very fine. Add a sprinkling of the
yolk to the cress on half the number of sandwiches, adding the white to
the other half. Then arrange them in groups of twos, one of each color
on the serving plate. Any cold meat may be used instead of the fish.
_HOT CREAMED CODFISH SANDWICH_
Between toasted and lightly buttered slices of white bread place hot
creamed codfish. Put a tablespoonful of the codfish on top and sprinkle
finely chopped hard-boiled egg over the codfish and garnish with a
sprig of parsley and a pickle. Serve as soon as made.
EGG
_EGG SANDWICH_
Chop finely the whites of hard-boiled eggs; force the yolks through a
potato ricer; mix yolks and whites, season with salt and pepper, and
moisten with a little mayonnaise dressing. Place mixture between thin
slices of lightly buttered white bread with a lettuce leaf between.
Garnish with an olive.
_EGG SANDWICH NO. 2_
Slice cold hard-boiled eggs and lay them between very thin, buttered
slices of white bread, seasoning them with salt, pepper, and nutmeg.
Garnish with a pickle.
_FRIED EGG SANDWICH_
Fry eggs well done, add a dash of salt and pepper, and place between
thin slices of white bread, with a crisp lettuce leaf between. Garnish
with a radish.
_RIBBON SANDWICH_
Mash the yolks of five hard-boiled eggs to a paste, add three
tablespoonfuls of mayonnaise dressing and pepper and salt to taste.
Spread lightly with butter three square thin slices of white bread
and two corresponding slices of wheat. For lower slice use the white
bread and spread with the egg paste, then place the wheat bread on
top of that and spread with the egg paste, followed by a slice of the
white bread. Press tightly together, then take a sharp knife and cut
crosswise into five sandwiches. Garnish with an olive.
_EGG AND LETTUCE SANDWICH_
Place slices of hard-boiled eggs to cover slices of thinly cut buttered
white bread, add a dash of salt and paprika, on this lay a crisp leaf
of lettuce that has been dipped in mayonnaise dressing; cover with the
other buttered slice of bread and cut diagonally in halves. Garnish
with an olive.
_EGG AND OLIVE SANDWICH_
Chop five hard-boiled eggs very fine. Stone and chop fifteen large
olives and mix with the egg, moisten all with three tablespoonfuls of
melted butter, season with salt and pepper, and mix to a moist paste.
Spread on thin slices of lightly buttered white bread. Put two slices
together and garnish with an olive.
_EGG AND CUCUMBER SANDWICH_
Run a sour cucumber pickle through the meat chopper, then run through
six hard-boiled eggs. Mix with a little mayonnaise dressing. Place
mixture between thin slices of lightly buttered white bread with a
crisp lettuce leaf between.
_EGG AND BROWN BREAD SANDWICH_
Chop hard-boiled eggs fine, season with salt and pepper, add olive oil
until of the consistency to spread. Use for a filling for brown bread
sandwiches.
_PURITAN SANDWICH_
Rub smooth the yolk of a hard-boiled egg, add a tablespoonful of
melted butter, a dash of salt and white pepper, one-half teaspoonful
of mustard and one-fourth of a pound of American cheese grated, then
stir in a scant tablespoonful of vinegar. Spread mixture on thin slices
of lightly buttered white or rye bread. Put two slices together and
garnish with a pickle.
_GOLD SANDWICH_
Rub the yolks of three hard-boiled eggs to a paste. Add two
tablespoonfuls of olive oil, mixing with a silver fork. Add a pinch
of mustard, cayenne pepper and salt, and lastly one tablespoonful of
vinegar. When this is thoroughly mixed, add one cup of grated American
cheese. Spread on thin slices of lightly buttered white bread.
_MONTPELIER SANDWICH_
Put three hard-boiled eggs and three boned anchovies in a mortar and
pound fine; add one ounce of butter, and season with salt and cayenne
pepper. Place between thin slices of white bread cut in fancy shapes.
Garnish with a sprig of parsley.
_JAPANESE EGG SANDWICH_
Chop four hard-boiled eggs and three boned sardines fine, add a
teaspoonful of melted butter and rub to a paste; season with pepper and
salt and a little mayonnaise dressing; cut in slender strips. Garnish
with parsley and an olive.
_BROWN EGG SANDWICH_
Mash the yolks of five hard-boiled eggs and moisten with a teaspoonful
of melted butter and a drop of vinegar, work to a paste, adding salt,
pepper and a little French mustard, and a drop of tabasco. Spread the
mixture between slices of lightly buttered Boston brown bread cut wafer
thin. Garnish with an olive.
_EASTER SANDWICH_
Between thin slices of lightly buttered white bread, place a crisp
lettuce leaf that has been dipped in mayonnaise dressing. On this place
round slices of cold hard-boiled egg. Dust with pepper and salt. Cut
sandwiches in squares and tie with lavender baby ribbon.
_CHEVY CHASE SANDWICH_
Put six hard-boiled eggs through a potato ricer. To these add six
sweet pickles, chopped fine, a dash of salt and white pepper, and two
teaspoonfuls of melted butter; mix and place between thin slices of
lightly buttered white bread.
_OUTING SANDWICH_
Chop hard-boiled eggs fine, season with salt and pepper; moisten with
mayonnaise dressing. Spread on buttered whole wheat bread. Garnish with
a pickle.
_TRAVELLER’S SANDWICH_
Chop hard-boiled eggs fine, add a few minced olives, season with lemon
juice; mix with butter, creamed. Spread on thin slices of white bread.
_CURRIED EGG AND OYSTER SANDWICHES_
Chop four boiled eggs very fine, season with pepper and salt and
spread on thin slices of lightly buttered white bread; on top of eggs
place three pickled oysters; over this spread a tablespoonful of curry
sauce and cover with another slice of bread. The sauce is made thus;
put a tablespoonful of butter into a sauce pan, add a cup of milk,
thicken with a little flour dissolved in a little cold milk, let come
to a boil, then add a dash of onion juice, salt and pepper, and a
teaspoonful of curry. Let simmer a minute, then set it aside to cool.
When sandwiches are ready to serve, spread this sauce over the egg
and oysters, then cover with the other slice of bread. Garnish with
parsley.
SALAD
_TOMATO SANDWICH_
Pare, chill, and cut ripe tomatoes thin, season with salt and pepper
and a little lemon juice. Place between thin slices of lightly buttered
white bread with a crisp lettuce leaf between.
_TOMATO SANDWICH NO. 2_
On thin slices of lightly buttered white bread place a crisp lettuce
leaf that has been dipped in mayonnaise dressing; on this, place
thin slices of tomato, add a dash of salt, and spread lightly with
mayonnaise dressing; cover with another lightly buttered slice of bread.
_TOMATO AND ONION SANDWICH_
Mix in a bowl some tomato catsup, season with pepper and salt and
a pinch of sugar, add a little finely chopped onion, mix and place
between thin slices of buttered white bread, with a crisp lettuce leaf
between.
_TOMATO AND HORSE-RADISH SANDWICH_
Slice a tomato thin and sprinkle with salt. Mix one-half cup of
horse-radish with two tablespoonfuls of mayonnaise dressing. Spread
thin slices of lightly buttered white bread with the horse-radish
mixture, and put the sliced tomato between.
_TOMATO AND NUT SANDWICH_
Chop three medium sized tomatoes, add one small green pepper chopped
fine, and a half-cup of chopped walnuts; add a dash of mayonnaise
dressing and place on a lettuce leaf between thin slices of white bread
cut in squares.
_SPECIALTY SANDWICH_
On thin slices of toasted bread that have been lightly buttered, place
a thick slice of tomato, over top of tomato spread salad dressing, then
just a touch of caviare, cover with another slice of toast, and garnish
with a slice of lemon.
_EPICUREAN SANDWICH_
Two medium sized tomatoes, three green sweet peppers, and one small
onion, chop fine, mix together, salt, and drain in sieve for five
minutes. Mix with a little salad dressing and place on a lettuce leaf,
between thin slices of white or whole wheat bread lightly buttered.
_BEET SANDWICH_
Chop cold boiled beets fine, season with salt and pepper and a dash of
vinegar. On thin slices of lightly buttered white bread, spread cream
cheese. On top of this sprinkle the chopped beets. Cover with another
slice of bread.
_BEET AND CHEESE SANDWICH_
Slice bread thin. Spread one piece with beets that have been chopped
very fine and moistened with mayonnaise dressing. The other spread with
cream cheese. Press slices firmly together.
_WATERCRESS SANDWICH_
Dip fresh leaves of watercress in mayonnaise dressing. Place between
thin slices of white bread lightly buttered.
_WATERCRESS AND EGG SANDWICH_
Chop cress and moisten with French dressing. Press the yolks of three
hard-boiled eggs through a colander and add to the mixture. Place
between thin slices of lightly buttered white bread.
_WATERCRESS AND EGG SANDWICH NO. 2_
Cut watercress into small pieces, removing the stalks, and mix with
finely chopped hard-boiled eggs, seasoned with salt and pepper. Place
between thin, buttered slices of bread, sprinkling the cress and egg
very lightly with lemon juice. Press together, and cut in squares,
removing the crusts.
_MUSHROOM SANDWICH_
Boiled mushrooms chopped fine, cold boiled tongue chopped fine, season
with pepper and salt, add a little mayonnaise dressing, mix, and spread
between thin slices of buttered white bread. Garnish with an olive.
_WESTERN SANDWICH_
Chop five olives, a dozen capers, and one gherkin fine and mix with
two tablespoonfuls of mayonnaise dressing. Spread the lower slices of
buttered white bread with fresh cream cheese, season with salt and
pepper, then put another slice on top of that and spread with the olive
mixture. On top place a third slice, press together, cut round, and
garnish with a sprig of parsley.
_PICCALILLI SANDWICH_
Between thinly cut slices of lightly buttered white bread, place a
layer of sweet piccalilli; cut in diamond shape. Garnish with a sprig
of parsley.
_GREEN PEPPER AND EGG SANDWICH_
Between thinly cut slices of lightly buttered white bread, place
seedless green peppers that have been chopped fine and mixed with a
little mayonnaise dressing. On top of that place slices of hard-boiled
egg. Garnish with a sprig of parsley and a small pickle.
_NASTURTIUM SANDWICH_
Spread thin slices of lightly buttered white bread with mayonnaise
dressing; place nasturtium blossoms overlapping one another half way;
roll up the sandwich and fasten with a toothpick.
_RIPE OLIVE SANDWICH_
Chop ripe olives fine, mix with a little mayonnaise, and place between
thin slices of lightly buttered white bread.
_OLIVE SQUARES_
Cut thin squares of brown bread and lightly butter, adding a dash of
pepper and salt. Stone eight olives, chop them with two stalks of
celery, one tiny cucumber pickle, a teaspoonful of catsup, a dash of
salt and pepper, and a very little mustard. Mix well and spread on the
brown bread, covering with another square.
_OLIVE AND PEPPER SANDWICH_
Chop olives fine, add a little finely chopped green and red (sweet)
peppers, a dash of mayonnaise dressing; mix and place between thin
slices of lightly buttered white bread.
_OLIVE AND CHICKEN LIVER SANDWICH_
Chop olives and cold boiled chicken livers fine; mix with mayonnaise
and spread on thin slices of whole wheat bread. Put the slices
together.
_OLIVE AND CHEESE SANDWICH_
Thin slices of white bread lightly buttered, cut in hexagon shape.
Between each two slices place a layer of Neufchatel cheese mixed to
a paste with a little thick cream and mayonnaise dressing, and cover
thickly with chopped olives.
_OLIVE AND CAPER SANDWICH_
Stone the olives and chop fine, adding one-third quantity of capers,
mix with a little mayonnaise dressing, and spread between thin slices
of lightly buttered white bread.
_OLIVE AND CAPER SANDWICH NO. 2_
Chop equal amount of capers and olives fine, season with celery salt
and paprika, add a little olive oil or melted butter, mix until smooth.
Spread on slices of lightly buttered white bread.
_OLIVE AND NUT SANDWICH_
Chop olives and English walnuts fine, add a dash of mayonnaise
dressing, and spread on lightly buttered brown bread.
_CUCUMBER SANDWICH_
Peel cucumbers and cut into the thinnest possible slices and sprinkle
with salt and pepper and a few drops of lemon juice. Place between thin
slices of lightly buttered bread.
_CUCUMBER SANDWICH NO. 2_
Sprinkle thin slices of lightly buttered white bread with cayenne.
Place thinly sliced cucumbers that have been mixed with a little French
dressing between the slices.
_CUCUMBER SANDWICH NO. 3_
Soak thin slices of cucumber for one hour in good white vinegar, season
with salt and pepper. Place between thin slices of buttered brown
bread. Cut in strips.
_CUCUMBER SANDWICH NO. 4_
Chop cucumbers fine, add a pinch of salt and pepper and a dash of
French dressing. Mix and place between thin slices of lightly buttered
white bread, with a crisp lettuce leaf between.
_CUCUMBER AND CHIVES SANDWICH_
On thin slices of lightly buttered white bread, place thin slices of
cucumber, over which sprinkle chopped chives; cover with another slice
of bread and cut in squares.
_CUCUMBER AND CHEESE SANDWICH_
Slice cucumbers thin, let stand in salt water ten minutes, drain, and
place slices on thinly buttered white bread. Sprinkle with grated
American cheese, put slices together, and garnish with a radish.
_CUCUMBER AND RED PEPPER SANDWICH_
Chop three medium sized cucumbers and one red pepper, add a little
mayonnaise dressing, and place between thin slices of lightly buttered
white bread.
_CUCUMBER AND ONION SANDWICH_
Chop fine one large cucumber and a small white onion. Add a dash of
pepper and salt and moisten with a little mayonnaise dressing. Place
between thin slices of lightly buttered Boston brown bread.
_DILL SANDWICH_
Lightly butter slices of white bread; cover half of them with thin
slices of the white meat of roasted chicken; put over this a thin layer
of dill pickles; cover with another slice of buttered bread, trim off
the crusts, cut in triangles, and serve on a lettuce leaf.
_SPINACH SANDWICH_
Chop cold boiled spinach and the yolks of hard-boiled eggs fine, add a
dash of salt and vinegar. Spread between thin slices of buttered white
bread. Garnish with a pickle.
_ONION SANDWICH_
Slice a mild sweet onion and lay in salted ice water for a half-hour.
Mix with a good mayonnaise dressing, and place slices of onion between
well buttered slices of Boston brown bread cut thin.
_MUSTARD SANDWICH_
Cream two tablespoonfuls of butter with one tablespoonful of prepared
mustard. Spread a thin layer between thinly cut slices of rye bread.
Garnish with a pickle.
_MOSAIC SANDWICH_
White, brown, and graham bread are used for this sandwich. Cut the
slices thin and spread with green butter. The butter is made by putting
cold boiled spinach through a sieve, season with finely chopped parsley
and capers, and mix smooth with creamed butter. Put slices together.
_HORSE-RADISH SANDWICH_
Cream two tablespoonfuls of butter, add three tablespoonfuls of
prepared horse-radish, spread between exceedingly thin slices of white
bread. Garnish with parsley; serve as soon as made.
_CELERY SANDWICH_
Chop fine a few stalks of celery, mix with a little mayonnaise
dressing, spread on thin slices of lightly buttered bread, cover with
another slice.
_CELERY SANDWICH NO. 2_
Butter bread on the loaf, first having creamed the butter. Cut away the
crusts and starting at one corner of the slice, roll it over two crisp
short celery sticks. Tie with baby ribbon.
_CELERY AND ENGLISH WALNUT SANDWICH_
Mix one cup of chopped celery, one-fourth cup of chopped English
walnuts, and one-fourth cup chopped olives. Moisten with mayonnaise and
place between thin slices of lightly buttered brown bread.
_CELERY AND ENGLISH WALNUT SANDWICH NO. 2_
Chop celery and English walnuts fine, add a dash of salt and allspice,
moisten with a little mayonnaise dressing. Spread between thin slices
of lightly buttered white bread.
_LETTUCE SANDWICH_
Between thin, oblong slices of lightly buttered white bread, place a
crisp lettuce leaf that has been dipped in mayonnaise dressing, and
sprinkled with Parmesan cheese.
_LETTUCE SANDWICH NO. 2_
Cut crisp lettuce leaves into ribbons with scissors, add a dash of
mayonnaise dressing, and season with salt. Place between thin slices of
lightly buttered white or brown bread.
_BOSTON BROWN BREAD SANDWICH_
Between thin slices of lightly buttered brown bread place a lettuce
leaf that has been dipped in mayonnaise dressing.
_BAR HARBOR SANDWICH_
Cut the crisp lettuce leaves into ribbons with the scissors, salt and
pepper and moisten with a little mayonnaise dressing. Place on thin
slices of lightly buttered white bread; on each lay a thin slice of
tomato and cover with another slice of buttered bread. Press together
and serve as soon as made.
_RADISH SANDWICH_
Between thin slices of lightly buttered white bread place sprigs of
watercress and thin slices of a radish that has been dipped in French
dressing. Can be served with the fish course.
_STRING BEAN SANDWICH_
Cook string beans until tender; when cold, cut in small pieces, add
a chopped onion, and a few chopped English walnut meats. Mix with a
little French dressing and spread between lightly buttered slices of
white bread, with a crisp lettuce leaf between.
_APPLE AND CELERY SANDWICH_
Chop three apples and three stalks of celery fine. Mix with a little
mayonnaise dressing and place on thin slices of lightly buttered white
bread. Put the two slices together.
_APPLE AND GRAPE SANDWICH_
Remove the seeds from thin skinned white grapes; add one apple and one
stalk of celery; chop fine. Moisten with French dressing, toss up, and
spread on thinly cut slices of buttered white bread. Place the two
slices together.
_APPLE SALAD SANDWICH_
Chop fine two medium sized red apples and two stalks of celery; mix
with a little boiled dressing and place between thin slices of buttered
white bread.
_WALDORF SANDWICH_
Chop two apples, two stalks of celery, and one sweet pepper fine, add
a little mayonnaise dressing, mix, and place between thin slices of
lightly buttered white bread. Garnish with a sprig of watercress.
_NOVELTY SANDWICH_
Chop one small onion, eight olives, one green pepper (seeds removed),
and one chow chow pickle fine. Add one cupful of grated Parmesan
cheese; moisten with enough mustard dressing from the chow chow to form
a paste. Spread on thin slices of lightly buttered white bread. Cover
with another slice and cut in triangles.
_ST. PATRICK SANDWICH_
Chop a handful of mint, a handful of parsley, and a tiny onion very
fine, add a dash of paprika, mix with a little mayonnaise dressing.
Place between thin slices of lightly buttered white bread. Garnish with
a sprig of parsley.
_TARTAR SANDWICH_
Take two tablespoonfuls each of chopped onion, parsley, capers, and
sour cucumber pickles. Mix with two tablespoonfuls of mayonnaise
dressing. Place mixture between thin slices of graham or white bread
lightly buttered.
_GRAPE FRUIT SANDWICH_
Remove the pulp from grape fruit, making one cup; add one-fourth cup
of finely chopped walnuts, moisten with a little mayonnaise dressing,
and place between thin slices of lightly buttered white bread cut in
strips.
_CHERRY SALAD SANDWICH_
Remove stones from two cups of cherries, add one-half cup of English
walnuts and two stalks of celery that have been chopped fine; add
enough mayonnaise to moisten; place between thin slices of lightly
buttered white bread. Garnish with a cherry.
_PINEAPPLE SALAD SANDWICH_
Shred one medium sized pineapple, add one cupful of skinned and seeded
white grapes, one-half cup of finely chopped English walnuts; moisten
with cream mayonnaise. Place between thin slices of lightly buttered
white bread with a crisp lettuce leaf between. Garnish with a red
cherry.
_MOCK OYSTER SANDWICH_
Boil salsify until tender, work smooth with a little sweet cream,
season with salt, cayenne, and a dash of anchovy sauce; place between
thin slices of lightly buttered white bread.
MEAT
_ROAST BEEF SANDWICH_
Two cups of cold boiled beef chopped fine; add a tablespoonful of
tomato catsup, a dash of pepper and celery salt, two tablespoonfuls of
melted butter, and a teaspoonful of vinegar. Mix well and spread on
lightly buttered white bread. Put the two slices together and garnish
with an olive.
_ROAST BEEF SANDWICH NO. 2_
Between thin slices of buttered bread place thin slices of cold roast
beef; spread this thinly with horse-radish.
_HOT ROAST BEEF SANDWICH_
Between thin slices of lightly buttered white bread place a thin slice
of hot roast beef. Put two tablespoonfuls of brown gravy over top.
Garnish with a pickle.
_ROAST BEEF AND TOMATO SANDWICH_
Lightly butter thin slices of Boston brown bread, cover with a thin
layer of cold roast beef, lightly spread with mayonnaise dressing; put
on top of this a slice of tomato, dust with pepper and salt, cover with
another slice of bread. Serve on lettuce leaves.
_ROAST BEEF AND JAM SANDWICH_
Between thin slices of lightly buttered white bread, place thin slices
of cold roast beef; on top of this spread plum jam.
_ROAST BEEF SALAD SANDWICH_
Chop fine one cup of cold roast beef, one-half head of lettuce, one
boiled beet, one hard-boiled egg, one small onion, and one pickled
cucumber. Mix with French dressing and place between thin slices of
lightly buttered white bread.
_RARE BEEF SANDWICH_
To two parts of chopped lean rare beef, add one part of finely minced
celery. Season with salt, pepper, and a little made mustard. Place on a
lettuce leaf between thin slices of lightly buttered white bread.
_CORNED BEEF SANDWICH_
Chop cold corn beef very fine, season with mustard and a dash of
catsup. Place mixture on a lettuce leaf, between lightly buttered white
bread.
_CHIPPED BEEF SANDWICH_
Chop chipped beef very fine and mix with a little mayonnaise; spread on
thin slices of lightly buttered white bread.
_PICNIC SANDWICH_
A pound of raw beef run through the meat chopper; a teacupful of bread
crumbs, pepper and salt to taste; mix with a well beaten egg, and form
into a roll. Take a flank of mutton, remove the bones and lay the
above mixture on the mutton and do it up into a roll; bind it with a
tape. Sew up the ends so mixture will not bulge out; dust with pepper
and salt, then roast it; when it is cold, take off the tape, take
out the sewing, and slice thin. Place between thin slices of lightly
buttered white bread. Garnish with an olive.
_CANNIBAL SANDWICH_
Chop raw beef and onions very fine, season with salt and pepper, and
spread on lightly buttered brown bread.
_MEAT AND MUSHROOM SANDWICH_
Mince boiled mushrooms and cold beef or tongue together, and spread
between thin slices of lightly buttered white bread. Lightly spread the
filling with French mustard. Garnish with a pickle.
_FRIED COLD MEAT SANDWICH_
Place between thin slices of white bread, cold roast beef or lamb,
chopped fine; season with pepper and salt. Mix with a little of the
left-over gravy; dip in egg and milk and fry brown in butter. Serve hot.
_BROILED STEAK SANDWICH_
Between slices of lightly buttered white bread, place a thin piece of
hot broiled steak, season with salt and pepper. Garnish top with a thin
slice of Bermuda onion.
_HAM SANDWICH_
Grind boiled ham fine; mix with a little chopped celery and mayonnaise.
Place between slices of thinly cut buttered bread.
_HAM SANDWICH NO. 2_
Chop ham fine, mix with a little mayonnaise dressing, and place between
thin slices of lightly buttered white bread. Garnish with parsley and a
pickle.
_HAM SANDWICH NO. 3_
Slice cold boiled ham thin; spread with French mustard, place between
thin slices of rye bread. Garnish with a pickle.
_HAM SANDWICH NO. 4_
One pound of cold boiled ham run through fine knife or meat chopper,
one-half cup strained lemon juice, mix with a little mayonnaise
dressing, spread on thin slices of lightly buttered white bread, with a
crisp lettuce leaf between.
_HOT HAM SANDWICH_
Spread thin slices of white bread with chopped cold boiled ham, over
same spread a little mustard, and cover with another slice. Beat an egg
and add one-half cup of milk, and in this mixture dip the sandwiches.
Garnish with parsley and a pickle.
_HOT HAM SANDWICH NO. 2_
Spread finely minced boiled ham on thin slices of lightly buttered
bread. Put the sandwiches together and cut into triangles. Beat two
eggs light, add a cup of milk and a pinch of salt. Dip the sandwiches
in the egg and milk and fry brown on a hot buttered griddle. Garnish
with a slice of broiled tomato and serve at once.
_HAM FINGERS_
Run lean ham through the meat chopper, season with salt and pepper, and
moisten with a little salad dressing. Place the ham between slices of
thinly cut and lightly buttered bread. Cut in shape of lady fingers and
garnish with a sprig of watercress.
_HAM AND EGG SANDWICH_
Chop cold boiled ham and hard-boiled eggs fine, season with pepper and
salt, and a dash of mayonnaise dressing. Place the mixture between thin
slices of lightly buttered brown bread. Garnish with a small pickle.
_HAM AND EGG CLUB SANDWICH_
Chop cold boiled ham very fine and rub smooth in a mortar; pass the
yolks of four hard-boiled eggs through a sieve and add a little
mayonnaise dressing. Cut white bread very thin and lightly butter; on
one slice spread the ham, then cover with another slice, and on that
spread the egg mixture with a crisp lettuce leaf between, topped by a
third slice of lightly buttered bread. Garnish with a pickle.
_HAM AND NUT SANDWICH_
Mince finely some cold boiled ham and add to it about half the quantity
of finely chopped peanuts. For every cupful of ham add a tablespoonful
of chopped pickles and a little chopped celery. Mix to a paste with
salad dressing and spread on thin slices of lightly buttered white
bread and serve on a lettuce leaf.
_POTTED HAM SANDWICH_
Between thin slices of lightly buttered white bread spread potted ham;
remove crusts and shape them in triangular form. Garnish top with a
radish.
_POTTED HAM SANDWICH NO. 2_
Toast saltine biscuit, lightly butter, and spread with potted ham. Put
two together, serve as soon as made. Garnish with a pickle.
_PARTY SANDWICH ROLLS_
Fresh bread is used for these sandwiches. Cut the slices as thin as
possible and remove the crusts. Lay crisp lettuce leaves that have been
dipped in mayonnaise dressing on the slices; on top of that place thin
shavings of cold boiled ham; roll the slices very closely and fasten
with a toothpick or ribbon. Pile on a serving dish and garnish with
pickles and radishes.
_WESTPHALIAN HAM SANDWICH_
Between thin slices of lightly buttered rye bread, place thin slices of
Westphalian ham; add a dash of mustard, and garnish top with a pickle.
_AUTOMOBILE SANDWICH_
Run through the meat chopper two pounds of cold boiled ham, half a
pound of walnut meats, and four dill pickles. Mix with a little French
mustard, and place between slices of lightly buttered bread.
_STAG SANDWICH_
Run cold boiled ham and dill pickle through the meat chopper, add a
little French mustard, and spread on thin slices of lightly buttered
white bread. Cover with another slice.
_BOSTON CLUB SANDWICH_
Cut brown bread into rounds with a cake cutter and lightly butter.
Chop one-half pound of cold boiled mutton fine; add a dash of salt and
pepper, two tablespoonfuls of olive oil, or melted butter. On the lower
round of buttered bread place a small crisp lettuce heart that has been
dipped in mayonnaise dressing. On top of that place a slice of tomato,
then another slice of buttered bread, then the mutton mixture. Place on
top another round of buttered bread and press the two together.
_VEAL SANDWICH_
Grind through meat chopper the desired amount. To one cup of chopped
meat add one tablespoonful of vinegar, one-half teaspoonful of mustard,
one-half of a small onion chopped fine. Salt and pepper to taste. Mix
to a paste with mayonnaise dressing, and place between thin slices of
lightly buttered white bread. Garnish with a pickle.
_CALF’S LIVER SANDWICH_
Chop cooked calf’s liver fine, add crisp fried bacon chopped fine.
Season with salt and pepper, add a dash of catsup; mix and place on
lettuce leaves between thin slices of buttered white bread.
_CALF’S LIVER AND BACON SANDWICH_
Calf’s liver well cooked and chopped fine, slices of bacon fried crisp
and chopped fine; season with salt and pepper and a dash of catsup. Mix
and place on thin slices of lightly buttered graham or white bread,
with a crisp lettuce leaf between.
_TEXAS SANDWICH_
Chop one-half pound of broiled calf’s liver fine. Season with salt and
cayenne pepper, add one teaspoonful of melted butter and a few drops of
onion juice; rub together to a smooth paste. Spread on thin slices of
unbuttered white bread. Cover with another slice.
_TONGUE SANDWICH_
Between thin slices of lightly buttered white bread, lay a crisp
lettuce leaf that has been dipped in mayonnaise dressing; on that lay a
thin slice of tongue; on top of that a slice of ripe tomato spread with
mayonnaise.
_TONGUE SANDWICH NO. 2_
Mince boiled tongue, add a teaspoonful of melted butter, a
tablespoonful of tomato catsup, a dash of celery salt, and when mixed
place between thinly buttered white or brown bread. Serve with a sweet
pickle.
_TONGUE AND EGG SANDWICH_
Chop cold boiled tongue fine; season with salt and pepper and a
tablespoonful of melted butter; mix and spread on rounds of toasted
bread. Place leaves of watercress around edge on top of the toast and
in the centre pile hard-boiled egg that has been chopped fine and mixed
with a little mayonnaise dressing.
_DEVILED TONGUE SANDWICH_
Run a quarter of a pound of cold boiled tongue through the meat
chopper; add to it three hard-boiled eggs chopped fine, a dash of red
pepper and paprika, a teaspoonful of Worcestershire sauce, and two
tablespoonfuls of melted butter. Mix and place between thin slices of
lightly buttered bread with sprigs of watercress between.
_TONGUE AND TOMATO SANDWICH_
Lightly butter three thin slices of white bread. On lower slice place a
lettuce leaf that has been dipped in mayonnaise dressing; on leaf place
a slice of cold boiled tongue, then a slice of bread; on this lay a
slice of tomato that has been dipped in mayonnaise dressing, topped by
a third slice of bread. Garnish with an olive.
_EXCURSION SANDWICH_
Chop cold boiled tongue fine. To each cupful, add two tablespoonfuls of
melted butter, a dash of red pepper, and one-half teaspoonful of onion
juice. Mix and spread on very thin slices of white bread, cover with
another slice, and serve with a pickle.
_LAMB SANDWICH_
To three cups of cold cooked lamb, chopped fine, add three
tablespoonfuls of Parmesan cheese, one teaspoonful of mustard, a dash
of salt and pepper, and a little mayonnaise dressing; mix until smooth.
Place this on lettuce leaf between slices of lightly buttered white
bread.
_LAMB SANDWICH NO. 2_
Chop cold cooked lamb and a green pepper fine. Season with salt and add
a dash of mayonnaise dressing. Spread on thin slices of graham bread
lightly buttered. Put the two slices together.
_MUTTON SANDWICH_
Chop cold boiled mutton fine, add a dash of tabasco sauce, a
teaspoonful of olive oil or melted butter, a tablespoonful of vinegar,
and a pinch of salt. Spread on lightly buttered white bread. Serve with
a pickle.
_MUTTON SANDWICH NO. 2_