salt, one tablespoonful of capers, one teaspoonful of chopped mint,
a dash of pepper, and one tablespoonful of lemon juice. Spread this
thickly over whole wheat bread. Cover with another slice and serve on
lettuce leaves.
_MUTTON AND PEA SANDWICH_
Butter slices of white bread lightly and lay on them thin slices of
cold boiled mutton. Mix together half a pint of cooked peas that have
been seasoned with salt, pepper, a little butter, and a teaspoonful of
capers. Place a layer of peas over the mutton, then a crisp lettuce
leaf, then cover with another slice of buttered bread, and cut into
triangles.
_SUMMER SANDWICH_
Cut white bread into rounds with a cake cutter and lightly butter.
Chop one-half pound of cold boiled mutton fine; add two tablespoonfuls
of melted butter, and a dash of salt and pepper. Peel four tomatoes,
cut these into rather thick slices and remove the seeds from the
centre. Place a lettuce leaf that has been lightly dipped in mayonnaise
dressing on a slice of toast, and put a slice of tomato on top of that.
Fill the space from which you have taken the seeds with the mutton
mixture. Put on top another slice of toasted and lightly buttered
bread, and press the two slices firmly together.
_POTTED MEAT SANDWICH_
Chop one pound of tender cooked veal fine and add one-fourth cup of fat
pork cooked and chopped fine. Season with salt and pepper, a little
anchovy essence, and a little mace. Moisten with a little butter and
work until smooth. Press the mixture solidly into small can or jar,
pour melted butter to the depth of one-half inch over same, and set in
a cool place. When ready for use, slice and place between thin slices
of white bread. Garnish with a pickle.
_FARMER SANDWICH_
Between thin slices of white bread, place thin slices of cold roast
pork; on top of this spread apple sauce.
_PORK SANDWICH_
Chop cold boiled pork and a celery stalk fine; season with salt, add
a dash of Worcestershire, slightly diluted with water; mix and place
between thin slices of buttered white bread.
_MINCE-MEAT SANDWICH_
Moisten thick round crackers with hot milk; spread with a thick layer
of hot mince meat, made rather moist with the addition of a little
fruit juice or syrup. Place another cracker on top, then whipped cream
on top of that. To be eaten with a fork.
_SOUTHERN (BACON) SANDWICH_
On thin slices of buttered whole wheat bread, place a lettuce leaf; add
thin slices of crisp fried bacon; spread with a little mustard, and put
slices together. Garnish with a radish.
_TIP-TOP SANDWICH_
Chop fine six slices of uncooked bacon, add two green peppers (seeds
removed) chopped fine, three onions the size of an egg chopped fine,
season with pepper and salt. Fry the above mixture until the bacon is
done, then scramble in two eggs. Place between thin slices of lightly
buttered white bread. Garnish with a radish.
_CHICKEN SANDWICH_
Two cups of finely minced cold cooked chicken, a heaping tablespoonful
of Parmesan cheese, a tablespoonful of tomato catsup, a dash of
French mustard, salt and pepper, add a little thick cream, work all
to a smooth paste. Place between thin slices of buttered white bread.
Garnish with a stick of celery.
_CHICKEN SANDWICH NO. 2_
To the white meat of a cold boiled chicken chopped fine, add a crisp
celery stalk chopped fine, and mix with a little mayonnaise dressing.
Place between thinly cut slices of buttered white bread, and garnish
with an olive.
_CHICKEN SANDWICH NO. 3_
Chop cold cooked chicken fine; season with pepper and salt, add a dash
of mayonnaise dressing, spread on thinly cut slices of buttered white
bread, with a lettuce leaf between, and garnish with an olive.
_CHICKEN SANDWICH NO. 4_
One cup of cold boiled chicken chopped fine; season with salt and
paprika, moisten with a little cream, paste between thin slices of
lightly buttered whole wheat bread.
_HOT CHICKEN SANDWICH_
Between thin slices of lightly buttered toast, place slices of warm
chicken breast; over same pour hot gravy, made of slightly thickened
chicken stock, seasoned with salt and pepper, and a little chopped
parsley. Cut triangular and garnish with a pickle, and a radish.
_CHICKEN LIVER SANDWICH_
Boil chicken liver until tender and rub through a sieve; mix with an
equal amount of olives chopped fine, and mayonnaise dressing; place
between thin slices of lightly buttered white bread.
_PRESSED CHICKEN SANDWICH_
Boil fowl until tender; remove bones and skin; chop fine; season with
salt, pepper, and sage to taste. Mix teaspoonful of mustard with a
tablespoonful of vinegar, heat and pour over chicken, with some of the
broth, and press in earthen dish. When cold and ready for use, slice
and place between thin, lightly buttered bread with a crisp lettuce
leaf between.
_JELLIED CHICKEN SANDWICH_
Chop the white meat of cold boiled chicken fine, rub to a paste. Put
a scant tablespoonful of gelatine in a half-cup of cold water, place
it over the fire until it has dissolved; then add the chicken paste, a
dash of salt and pepper, and a half-teaspoonful of grated horse-radish.
Stir this mixture until it begins to thicken, then stir in one cup of
cream that has been whipped to a stiff froth, place it in the ice box
until very cold; when ready for use, cut thin and place between lightly
buttered slices of crustless white bread. Garnish with parsley and an
olive.
_CREAM OF CHICKEN SANDWICH_
Take one cupful of chopped chicken and pound it fine; dissolve a
tablespoonful of gelatine in a half-cup of cold water; then add the
chicken meat, a dash of salt, a teaspoonful of grated horse-radish;
stir until it begins to thicken, then add a little at a time, one-half
pint of cream that has been whipped to a stiff froth; set in the ice
box until very cold. On thin slices of lightly buttered white bread,
spread the mixture; cut in fancy shapes and garnish each with a radish.
_CHICKEN AND EGG SANDWICH_
One cupful of cold chicken chopped fine; the yolks of two hard-boiled
eggs chopped fine; one teaspoonful of melted butter, one teaspoonful
of lemon juice, one teaspoonful of rich stock, and salt and pepper to
taste. Mix to a paste and spread on thin slices of lightly buttered
white bread. Garnish with an olive.
_CHICKEN SURPRISE SANDWICH_
Chop cold boiled chicken and few capers fine; mix with a little
mayonnaise dressing and spread between thin slices of toasted white
bread. Garnish with an olive.
_CHICKEN AND HAM SANDWICH_
One cupful of chopped ham, one cupful of cold boiled chicken meat;
season with salt and pepper and moisten with mayonnaise dressing.
Spread this mixture on thin slices of lightly buttered white bread,
cover with another slice, and cut in halves. Garnish with a pickle.
_CHICKEN AND HAM (CLUB) SANDWICH_
Toast and lightly butter three thin slices of white bread; place a
lettuce leaf that has been dipped in mayonnaise dressing on the lower
slice. On this, place slices of cold roast fowl, then put another
slice of toast on top of that, with another leaf of lettuce, follow by
thin slices of broiled ham, topped by a third slice of toasted bread.
Garnish top with dill pickle, cut in thin slices lengthwise.
_CHICKEN AND ENGLISH WALNUT SANDWICH_
Spread thin slices of buttered white bread with English walnut or
almond meats chopped fine. Spread the corresponding pieces with cold
boiled chicken chopped fine; add a little mayonnaise dressing and press
pieces together. Garnish with an olive.
_CHICKEN AND ALMOND SANDWICH_
One cup of cold boiled chicken chopped fine; one cup of almonds chopped
fine; moisten with a little cream, season with salt and paprika, place
between thin slices of entire wheat bread. Garnish with parsley, and an
olive.
_CHICKEN AND GREEN PEPPER SANDWICH_
Run enough chicken through the meat chopper to make two cupfuls; cut
out the stem ends and remove the seeds from three large sweet peppers;
run them through the meat chopper; mix the chicken and pepper together;
season with half a teaspoonful of salt, and two tablespoonfuls of sweet
cream. Place between thin slices of lightly buttered white bread. Cut
in triangles. Serve on lettuce leaf.
_ASPIC JELLY SANDWICH_
Soak one box (two ounces) of gelatine in one cup of chicken liquor
until softened; add three cupfuls of chicken stock seasoned with a
little parsley, celery, three cloves, a blade of mace, and dash of
salt and pepper. Strain into a dish and add a little shredded breast
of chicken; set in a cold place to harden; when cold, slice in fancy
shapes and place on slightly buttered whole wheat bread. Garnish with a
stick of celery.
_RECEPTION SANDWICH_
Equal quantities of breast of cold boiled chicken and tongue, put
through food chopper; season with celery salt, cayenne, anchovy paste,
and mayonnaise. Place mixture between slices of lightly buttered white
bread with crisp lettuce leaf that has been dipped in tarragon vinegar.
_QUEEN SANDWICH_
Mince finely two parts of cooked chicken or game to one part of cooked
tongue, and one part of minced cooked mushrooms. Season with salt and
pepper and a little lemon juice; mix and place between thin slices of
buttered white bread. Garnish with small pickle.
_FRENCH ROLL SANDWICH_
French rolls are used for this sandwich. Make a small round opening
in top of each and take out some of the crumbs; save the small crusts
from the top of the opening; chop fine five olives, a tablespoonful of
capers, one green sweet pepper (seeds removed), one gherkin, the white
meat of one chicken, and two ounces of tongue chopped fine. Moisten
with mayonnaise dressing. Fill this mixture into the roll, put the
small crust on top, and garnish with a pickle.
_CREOLE SANDWICH_
One cupful of cold boiled chicken chopped fine, two tablespoonfuls
of green pepper that has been parboiled and chopped fine. Add a dash
of salt, and a teaspoonful of chopped parsley; moisten with a little
mayonnaise dressing and place between thin slices of lightly buttered
white bread. Garnish with an olive.
_WINDSOR SANDWICH_
One cupful of cold boiled chicken chopped fine, a teaspoonful of finely
chopped onion, a half teaspoonful of finely chopped chives. Salt and
pepper to taste, moisten with a little mayonnaise dressing, mix well,
and spread on thin slices of toasted bread. Cover with another slice of
toasted bread, cut in halves, and garnish with a radish.
_BISCUIT SANDWICH_
Roll biscuit dough very thin, about like piecrust, and spread with
butter, then roll another and put on top of this; cut out and bake
in quick oven. When done, pull apart and spread with this mixture
while warm. Take equal parts of chicken and ham, run through the meat
chopper, season with celery salt and cayenne pepper; moisten with
mayonnaise dressing.
_SARATOGA SANDWICH_
On a lightly buttered square slice of white bread, place a lettuce leaf
that has been dipped in mayonnaise dressing; on that lay four large
fried oysters with a little horse-radish on top of the oysters, and
cover with a lightly buttered slice of rye bread, and butter upper
side of this slice. On this lay a slice of breast of cooked chicken;
dust with salt and pepper and lay on that crisp slices of fried bacon;
cover this with a slice of white bread. Garnish top with radishes, cut
fancy, serve with slice of lemon on the side.
_SHERIDAN PARK CLUB SANDWICH_
Toast and butter three thin slices of white bread; place a lettuce leaf
on the lower slice, and on its top put slices of chicken breast. Then
put another slice of toast on top of that with another leaf of lettuce,
followed by thin slices of broiled breakfast bacon, topped by third
slice of toasted bread. Garnish top with small pickles cut in slices
lengthwise. Serve as soon as made.
_COLONIAL (CLUB) SANDWICH_
Toast and butter three slices of thinly cut bread; place slices of cold
boiled chicken spread lightly with mayonnaise dressing on the lower
slice, with a crisp lettuce leaf. Then put another slice of toast on
top of that with a slice of ripe tomato spread lightly with mayonnaise
dressing, topped by a third slice of toast spread with finely chopped
celery that has been mixed with a little mayonnaise dressing. Lay on
top of that sweet red peppers cut in ribbons; cut triangular.
_CHICKEN AND PÂTÉ DE FOIE GRAS SANDWICH_
Two tablespoonfuls _pâté de foie gras_ and a cup of finely chopped cold
boiled chicken; season with pepper and salt; spread on a crisp lettuce
leaf that has been dipped in French dressing, and place between thin
slices of white bread.
_CHICKEN BISCUIT FINGER_
Chop cold boiled chicken very fine; add a little chopped parsley;
moisten with salad dressing; make rolls of the mixture about the size
of a small pickle. Cover each roll with baking powder biscuit dough
rolled thin, pressing the ends tightly. Brush with beaten egg and bake.
_PRESSED MOCK CHICKEN_
Boil a piece of fresh shoulder of pork until tender, adding pepper
and salt to the water in which it is cooked. When done, run the meat
through the meat chopper and return to the liquor in which it was
boiled in the kettle. Add enough rolled oats to absorb or thicken the
liquid, season to suit the taste, and simmer from twenty to thirty
minutes; then pack into a bowl or crock; when cold, slice and place
between thin slices of lightly buttered white bread. Garnish with
pickles and radish roses.
_COUNTRY CLUB SANDWICH_
Use three slices of white bread thinly cut and lightly buttered; place
a lettuce leaf that has been dipped in mayonnaise dressing on lower
slice, and on top of that place slices of cold boiled chicken; then put
another slice of bread and a lettuce leaf followed by thin slices of
veal loaf, topped by another slice of bread with thinly sliced pickles
on top.
_CHICAGO CLUB SANDWICH_
Toast lightly two slices of white bread and one of rye; lightly butter
and on the slices of white bread, place slices of cold cooked chicken
and a couple of slices of bacon well crisped; cover with the slice of
rye bread and on that place a lettuce leaf that has been dipped in
a little mayonnaise dressing; sprinkle with a little chopped green
pepper, then cover with the other slice of white bread.
_TURKEY SANDWICH_
Between thin slices of lightly buttered white or brown bread, place
thin slices of turkey breast; spread a little cranberry jelly over this
and sprinkle with finely chopped celery.
_HOT TURKEY SANDWICH_
Between thin slices of lightly buttered toast, place slices of warm
turkey breast; over same pour a hot gravy made of slightly thickened
turkey stock. Garnish with a pickle.
_TURKEY CLUB SANDWICH_
Toast three thin slices of white bread and butter, on the lower slice
lay cold white breast of turkey; cover with another slice of toast; on
that lay a thin slice of hot broiled ham; cover with another slice of
buttered toast and press together. Serve on a lettuce leaf. Garnish
with small pickles.
_GAME SANDWICH_
On thin slices of lightly buttered bread, place slices of breast of
roasted partridge; spread lightly with currant jelly and cover with
another buttered slice of bread. Garnish with cress.
_TRUFFLE SANDWICH_
One tablespoonful of broiled truffle, one-half breast of chicken,
and two tablespoonfuls of sweetbreads chopped fine. Add a dash of
mayonnaise dressing, salt and pepper. Place between slices of buttered
white bread, cut in oblong pieces. Garnish with pickle.
_HEAD CHEESE SANDWICH_
Between thin slices of lightly buttered white bread, place a lettuce
leaf that has been dipped in mayonnaise dressing. On this place thin
slices of head cheese, cut diagonally, and garnish with a pickle.
_SWEETBREAD SANDWICH_
Cook sweetbreads until tender. When cold, remove skin, chop fine,
season with salt and pepper, add one cup of finely chopped celery,
and a dash of mayonnaise dressing; spread on thin slices of lightly
buttered white bread. Cover with another slice and garnish with an
olive.
_SAUSAGE SANDWICH_
Boil link sausages until done; when cold cut into thin slices; place
between thin slices of lightly buttered white bread. Garnish with a
pickle.
_GERMAN BOLOGNA SANDWICH_
Remove the skin from a bologna sausage and rub to a paste. Spread thin
slice of lightly buttered rye bread with a little French mustard, then
a layer of bologna, cover with another slice, and garnish with a pickle.
_FRANKFURT SAUSAGE SANDWICH_
Cut cold boiled Frankfurt sausage into the thinnest slices and place
on slice of buttered white or rye bread; run a cucumber pickle through
a meat chopper and sprinkle on top of sausage. Place another buttered
slice over this.
_SALAMI (ITALIAN SAUSAGE) SANDWICH_
Between slices of lightly buttered rye bread, place thin slices of
salami. Garnish with an olive.
_PÂTÉ DE FOIE GRAS_ is made from the liver of geese, ducks, or turkeys.
Put one-half cup goose grease in a fryer on stove; when hot lay in the
livers and baste with a spoon until tender; remove the livers from the
pan and chop very fine. Add a small onion chopped and boiled brown,
season with salt and pepper and mix in some of the grease in which
livers were fried. The mixture must resemble paste. _Pâté de foie gras_
can be purchased in small cans.
_PÂTÉ DE FOIE GRAS SANDWICH_
On thin slices of toasted bread shorn of crusts, spread _pâté de foie
gras_; add a dash of salt and cayenne; cover with another slice of
toast and serve with a sweet pickle.
_PÂTÉ DE FOIE GRAS SANDWICH NO. 2_
Three slices of white or brown bread lightly buttered; on the lower
slice spread _pâté de foie gras_, then put another slice of bread on
top of that. Cover with delicate shreds of tomato, tiny lettuce hearts
with a dash of mayonnaise dressing, topped by a third slice of bread.
Garnish with an olive.
_PÂTÉ DE FOIE GRAS SANDWICH NO. 3_
One-half cup of _pâté de foie gras_, remove the fat and mash to a
smooth paste; season with a little salt and a dash of cayenne pepper
and drop of onion juice; press the whole through a sieve. Spread on
thin slices of buttered white bread and cover with another slice of
buttered bread. Garnish top with slices of hard-boiled egg and an olive.
_IMITATION PÂTÉ DE FOIE GRAS SANDWICH_
Saute half a chopped onion in butter until brown; add one-half dozen
chicken livers, cover with seasoned chicken stock, and let simmer until
tender; mash the livers fine and press through a sieve, season with
salt, paprika, mustard, and a dash of curry powder. Put this paste in a
cup, pour melted butter over top; when cold, remove the butter and cut
in thin slices; place between thin slices of white bread. Garnish with
a pickle.
CHEESE
_AMERICAN CHEESE SANDWICH_
Cream three tablespoonfuls of butter, add three tablespoonfuls of
grated American cheese, one tablespoonful of anchovy essence, a dash
of salt and paprika, one-fourth teaspoonful of mustard, and one-fourth
cupful of finely chopped olives. Place mixture between thin slices of
lightly buttered rye bread.
_AMERICAN CHEESE SANDWICH NO. 2._
Cream two tablespoonfuls of butter, add one-fourth cupful of grated
American cheese and one teaspoonful of vinegar, and season with salt,
paprika, mustard, and anchovy essence. Place mixture between thin
slices of white bread. Garnish with a pickle.
_AMERICAN CHEESE SANDWICH NO. 3_
Salted cracker slightly toasted, spread with American cheese; serve
hot.
_AMERICAN CHEESE SANDWICH NO. 4_
Melt a quarter of a pound of American cheese in a sauce pan, add the
yolk of one egg beaten with two tablespoonfuls of cream, a dash of salt
and red pepper, and half a teaspoonful of Worcestershire sauce. Take
from the fire and when cold, spread on thin slices of white or rye
bread. Press the two together and cut in strips. Garnish with a pickle.
_CHEESE RARE-BIT SANDWICH_
Grate a quarter of pound of American cheese fine; melt it in a
sauce pan over the fire, add the yolks of two eggs well beaten,
two tablespoonfuls of cream, a dash of salt and red pepper, and a
teaspoonful of Worcestershire. Stir the mixture into the melted cheese;
when blended, remove from the fire, and when cool, spread it on thin
slices of lightly buttered white bread. Put the two slices together and
garnish with an olive.
_BROWN BREAD AND AMERICAN CHEESE SANDWICH_
Steam the brown bread before spreading with butter, and cut in the
usual way. Between the slices, place grated American cheese and finely
chopped English walnuts well salted. Garnish with an olive.
_BROWN BREAD AND AMERICAN CHEESE SANDWICH NO. 2_
Cut thin small rounds of brown bread and lightly butter; sprinkle with
grated cheese; put two slices together and cut in two.
_FRIED CHEESE SANDWICH_
Cut slices of white bread round with biscuit cutter; spread with paste
made with half a cupful of fresh American cheese, mashed smooth with
a little cream. Season with salt and paprika. Put slices together and
fry a light brown in the blazer, in which a tablespoonful of butter has
been melted. Serve hot.
_NEUFCHATEL SANDWICH_
Mince a little candied orange very fine, add a dash of ginger, and mix
with Neufchatel cheese which has been moistened with a little cream.
Place between thin slices of lightly buttered white bread. Garnish with
an olive.
_NEUFCHATEL AND NUT SANDWICH_
Mix with one roll of Neufchatel cheese, half a cupful of chopped
almonds or butternuts; spread on thin slices of lightly buttered graham
or Boston brown bread. Garnish with a small pickle.
_NEUFCHATEL AND OLIVE SANDWICH_
Chop half a dozen olives and a half-cupful of pecan meats fine; mix
with a cake of Neufchatel cheese, moisten with a little cream, and
place between thin slices of lightly buttered white bread.
_HARLEQUIN SANDWICH_
Lightly buttered slices of white and graham bread. Spread each with
Neufchatel cheese and sprinkle with a few English walnut meats. Put a
white and a brown slice together.
_BERLIN SANDWICH_
Chop olives fine and moisten with mayonnaise dressing; spread on
buttered slices of bread. Spread other slices with Neufchatel cheese
and put slices together in pairs.
_LIMBURGER CHEESE SANDWICH_
Spread thin slices of lightly buttered rye bread with limburger cheese,
then with thin slices of bologna sausage; cover with another slice of
rye bread. Garnish with a pickle.
_ROQUEFORT SANDWICH_
Mix grated cheese with thick cream to make a paste; place between
thinly cut slices of lightly buttered white bread. Garnish with an
olive.
_GERMAN CLUB SANDWICH_
Thin slices of pumpernickel, rye, and white bread are used for this
sandwich. Rub half a pound of smearcase until smooth, add three
tablespoonfuls of thick cream and two of melted butter; season with
pepper and salt. Spread some of this cheese mixture on a buttered
slice of pumpernickel bread, followed by a slice of rye covered with
the cheese, covered with a slice of buttered white bread. Garnish with
slice of pickle.
_PARMESAN SANDWICH_
Finely grated Parmesan cheese, a dash of salt and pepper, one
tablespoonful of tomato catsup, mix and place between squares of
unsweetened cracker. Put crackers on a thin plate, set in hot oven for
three minutes or until the cheese melts and the cracker becomes crisp.
Serve hot.
_PARMESAN AND RADISH SANDWICH_
Peel radishes and chop very fine; place on ice until needed; then mix
with a very little whipped cream; spread the mixture between thin
oblongs of brown bread, dust a little grated Parmesan cheese over the
top before the second slice is put on.
_PARMESAN AND CELERY SANDWICH_
Whip a gill of cream, add to it sufficient grated cheese, American or
Parmesan, to make a stiff paste; spread lightly buttered white bread
with this and sprinkle thickly with very finely minced celery. Cover
with another slice of buttered bread.
_SEAFOAM SANDWICH_
Spread crisp seafoam crackers with butter, a sprinkling of grated
Parmesan cheese, and very finely chopped celery or olives. Place two
together and serve.
_FRENCH CHEESE SANDWICH_
Slice brown bread very thin, butter, lay thinly sliced cheese on top,
and spread over cheese a thick layer of any kind of jam, and cover with
another slice of bread.
_MOROCCO SANDWICH_
Melt a cupful of cheese, American or Parmesan; while soft, add enough
mayonnaise to make it spread easily; lay this on thin slices of lightly
buttered whole wheat bread and slice stuffed olives over cheese. Cover
with another slice of lightly buttered bread; garnish top with stuffed
olive.
_CLUB HOUSE SANDWICH_