soft club house cheese, a tablespoonful of grated Parmesan, a dash of
salt and pepper, a teaspoonful of tarragon vinegar, and a teaspoonful
of anchovy paste. Spread the above mixture on thin slices of toasted
bread. Put slices together and cut triangular.
_COTTAGE SANDWICH_
Cut slices of brown bread, do not remove crusts; rub half a pint of
cottage cheese to a smooth paste, then press it through fine sieve. Add
two tablespoonfuls of melted butter, slowly beating the while, add half
a teaspoonful of salt, and two tablespoonfuls of thick cream; spread
each slice of the bread with mixture; cover with another thin slice of
white bread and on top of that another thin layer of cheese; place a
slice of brown bread on top and trim into shape. Garnish with an olive.
_COTTAGE SANDWICH NO. 2_
On thin slices of lightly buttered graham bread spread cottage cheese
that has been mixed with a little chopped chives. Cover with another
slice of bread.
_GRUYERE SANDWICH_
Cut rye and white bread in very thin slices and spread sparingly with
butter; cut cold tongue and gruyere cheese in thin slices; on white
bread arrange the tongue, rye bread over tongue and cheese over rye
bread; repeat, put under a weight and let stand for two hours; then cut
crosswise in thin slices. Garnish with olive.
_COTTAGE AND OLIVE SANDWICH_
Spread thin slices of lightly buttered graham bread with mustard, then
a thin layer of cottage cheese, and then a layer of chopped olives that
have been mixed with a little mayonnaise dressing. Cover with another
slice of bread and press together.
_BOHEMIAN SANDWICH_
On thin slices of lightly buttered graham bread, spread a thin layer
of mustard; on top of that spread a layer of cottage cheese, then a
layer of olives that have been chopped fine, and mixed with a little
mayonnaise dressing. Cover with another slice of bread and press
together. Cut in strips and serve on a lettuce leaf.
_DUTCH SANDWICH_
Between thin slices of lightly buttered rye bread, spread highly
seasoned cottage cheese; on this sprinkle finely chopped olives. Cut in
diamond shape. Garnish with a sprig of parsley.
_WAUKESHA CHEESE SANDWICH_
Cream one brick of Waukesha cheese with a little sweet cream, add a
pinch of salt, a few chopped pecan nut meats, and a few chopped olives.
Place between thin slices of lightly buttered rye bread.
_IMPERIAL CHEESE SANDWICH_
One-half jar of Imperial cheese, one-half bottle (small size) of
stuffed olives sliced fine, four tablespoonfuls of cream. Mix well and
spread on thin slices of lightly buttered white bread with a crisp
lettuce leaf between the slices.
_SWISS CHEESE SANDWICH_
Cut rye bread very thin. Spread lightly with butter. Between the pieces
place thin slices of Swiss cheese. Spread with mustard. Garnish with a
dill pickle sliced thin.
_SWISS CHEESE SANDWICH NO. 2_
Butter thin slices of pumpernickel bread. Between slices put a thin
layer of Swiss cheese and leaves of watercress. Cut in long narrow
strips. Garnish with an olive.
_GREEN CHEESE SANDWICH_
Spread on thin slices of lightly buttered white bread, green cheese
grated fine. Put slices together and garnish with a sour pickle.
_SWISS AND NUT SANDWICH_
Chop English walnuts fine; mix with grated Swiss cheese. Add a little
thick cream to moisten, season with salt and cayenne. Place between
thin slices of lightly buttered brown bread. Garnish with an olive.
_CREAM CHEESE AND OLIVE SANDWICH_
Work cream cheese until smooth, add one-half quantity of chopped
olives, season with salt, and moisten with mayonnaise. Place between
thin slices of lightly buttered rye bread.
_CREAM CHEESE AND OLIVE SANDWICH NO. 2_
Chop olives fine, mix with cream cheese, add a little sweet cream to
moisten, season with salt and paprika. Place between thin slices of
lightly buttered white or brown bread.
_DAIRY SANDWICH_
On thin slices of Swiss cheese, spread fresh butter and put the two
slices together.
_CREAM CHEESE AND PIMOLAS SANDWICH_
Mix one cream cheese with an equal amount of chopped pimolas; season
with salt and cayenne, and moisten with a little mayonnaise dressing.
Place between thin slices of lightly buttered white or brown bread.
_CREAM CHEESE AND PINEAPPLE SANDWICH_
Chop the pineapple fine and drain. Spread lightly buttered white bread
thinly with cream cheese; sprinkle with pineapple and press together,
then cut the sandwiches in thin, slender strips.
_CREAM CHEESE AND WALNUT SANDWICH_
One cup of walnut meats, chopped fine; add enough cream cheese to
make a paste; add salt and a bit of red pepper. Place between lightly
buttered white bread cut in fancy shapes.
_CREAM CHEESE AND NUT SANDWICH_
Chop English walnuts fine, mix with cream cheese and a little chopped
celery; add a dash of mayonnaise dressing. Place the mixture between
thin slices of lightly buttered white bread. Garnish with a sprig of
watercress.
_CREAM CHEESE AND BEET SANDWICH_
On thin slices of lightly buttered white bread, lay a crisp lettuce
leaf; on that spread cream cheese, on top of the cheese sprinkle
chopped pickled beets. Cover with another slice of buttered bread.
_CREAM CHEESE AND CUCUMBER SANDWICH_
On thin slices of lightly buttered brown bread spread cream cheese;
over same sprinkle chopped cucumbers that have been mixed with a little
French dressing. Cover with another slice of lightly buttered brown
bread.
_CREAM CHEESE AND GUAVA JELLY SANDWICH_
Spread an equal number of slices of lightly buttered white bread with
guava jelly and cream cheese. Put slices together and trim the edges.
_CREAM CHEESE AND GREEN PEPPER SANDWICH_
Spread lightly buttered white bread with cream cheese; on this lay thin
slices of green pepper that have been dipped in mayonnaise dressing.
Cover with another slice of bread, cut oblong, and garnish with a sprig
of parsley and an olive.
_CREAM CHEESE AND PARSLEY SANDWICH_
Spread thin slices of Boston brown bread lightly buttered, with cream
cheese, mixed with a little chopped parsley. Put two slices together
and garnish with an olive.
_CREAM CHEESE AND LETTUCE SANDWICH_
Slice white bread very thin, when you have pared off the crust. Butter
smoothly and lightly. Spread one slice with cream cheese and lay upon
the other a crisp lettuce leaf that has been dipped in mayonnaise
dressing. Put slices together. Garnish with an olive.
_CHEESE AND BAR-LE-DUC CURRANT SANDWICH_
Spread thin slices of lightly buttered white bread with cream cheese;
sprinkle currants over the cheese; then a teaspoonful of maple syrup.
Cover with another slice of bread.
_TOASTED WAFERS WITH CREAM CHEESE_
Mix a cream cheese with cream and paprika to make a mixture that is
soft and yet will hold its shape. Just before serving, toast the wafers
and press a star of cheese upon each. (Use a star tube.) Finish with a
slice of pimola.
_RUSSIAN SANDWICH_
Spread zepherettes with cream cheese and cover with chopped olives
mixed with a little mayonnaise. Place a zepherette over each and press
together.
_ORIENTAL SANDWICH_
Mix one cake of cream cheese with a little maple syrup, then add sliced
maraschino cherries. Place between thin slices of lightly buttered
bread. Garnish with a spray of smilax and a cherry.
_DAINTY CHEESE SANDWICH_
A dainty cheese sandwich to serve at afternoon parties is made by
placing the halves of an English walnut on either side of a square of
cream cheese. Serve on a crisp lettuce leaf.
_MACAROON SANDWICH_
Be sure the macaroons are fresh. Lay a slice of fresh cream cheese
between two macaroons, pressing them firmly together. Keep in a cool
place until wanted.
_FAIRMONT SANDWICHES_
Work a small cream cheese until smooth, using a wooden spoon, and
season with salt. Chop red and green peppers separately and wring in
cheese-cloth to remove some of the moisture. Mix one-half of the cheese
with some of the red pepper, the other half the green pepper. Spread
four thin slices of white bread sparingly with butter, on the lower
slice spread the green pepper mixture, cover with another slice of
bread, on top of that spread a layer of the red pepper mixture, cover
with the third slice and spread that with the green pepper mixture.
Cover with the fourth slice of bread. Fold in cheese-cloth and press
under a weight, then cut in thin slices downward.
_ITALIAN SANDWICH_
Take an equal number of slices of white and graham bread, spread with
butter and cream cheese; on these put finely chopped olives that have
been mixed with a little mayonnaise dressing. Press slices together in
pairs with a crisp lettuce leaf between each pair, and cut diagonally.
Garnish with parsley.
_BUFFET SANDWICH_
One teacupful grated American or Parmesan cheese, one tablespoonful
of melted butter, one teaspoonful of made mustard, a little salt and
pepper. Mix well, spread on thin slices of lightly buttered rye bread.
Put two slices together and cut in triangles.
_BUMMERS CUSTARD SANDWICH_
Take a cake of Roquefort cheese and divide in thirds; moisten one third
with brandy, another third with olive oil, and the other third with
Worcestershire sauce. Mix all together and place between split water
biscuits toasted. Good for a stag lunch.
NUT
_ENGLISH WALNUT SANDWICH_
Chop English walnuts fine, and over them pour the following dressing;
five yolks of eggs well beaten, juice of two lemons, a good half-cup
of water, one teaspoonful of sugar, and a pinch of salt. Let it cook
until the eggs thicken. When cool, place between thin slices of lightly
buttered white bread.
_ENGLISH WALNUT SANDWICH NO. 2_
Chop fine a cupful of English walnut meats; moisten with a little thick
cream and place between a slice of brown bread and one of white lightly
buttered. Cut in rounds with a biscuit cutter.
_ENGLISH WALNUT SANDWICH NO. 3_
Chop English walnuts fine; moisten with a little mayonnaise dressing,
and place between thin slices of lightly buttered brown bread.
_ENGLISH WALNUT AND FIG SANDWICH_
Chop figs fine, adding enough water to make a smooth paste, and cook
slowly until of a consistency to spread. Flavor with a little orange
juice or grated candied orange peel. Chop one-half cup of English
walnuts fine, add to the fig paste filling. Place between thin slices
of white or brown bread lightly buttered, cut in fanciful shapes.
_ENGLISH WALNUT AND GINGER SANDWICH_
Three thin slices of lightly buttered white bread; between the first
and second place a layer of chopped, preserved ginger, mixed with a
little thick cream; and between the second and third slices, place a
layer of chopped English walnuts; then tie up each sandwich neatly with
blue baby ribbon.
_ENGLISH WALNUT AND RAISIN SANDWICH_
Chop equal quantities of English walnuts and raisins fine, mix with a
little cream, and place between thin slices of lightly buttered white
bread. Garnish top with a raisin.
_ENGLISH WALNUT AND DATE SANDWICH_
Chop English walnut meats fine, mix with an equal amount of chopped
dates; moisten with a little whipped cream and place mixture between
buttered crackers or thin slices of white bread.
_SALTED ENGLISH WALNUT SANDWICH_
Spread thin slices of Boston brown bread with butter; then chop English
walnuts fine, sprinkle with salt, and put a layer of the nuts between
two slices of bread.
_BLACK WALNUT SANDWICH_
Between thin slices of lightly buttered brown bread spread black walnut
meats chopped rather fine. Nice to serve with hot chocolate.
_CHESTNUT SANDWICH_
Shell and blanch the chestnuts, then boil fifteen minutes; drain and
cool, and when cool chop fine. Add an equal quantity of finely chopped
celery, moisten with a little French dressing, mix, and put between
thin slices of lightly buttered white bread, with a crisp lettuce leaf
between.
_PECAN SANDWICH_
One cup of chopped pecans, one cup of chopped dates, mixed with a
tablespoonful of whipped cream to moisten. Place between thin slices of
white or whole wheat bread.
_PECAN SANDWICH NO. 2_
Chop pecan nuts very fine, moisten with a little mayonnaise dressing
and place between thin slices of lightly buttered white bread.
_PECAN SANDWICH NO. 3_
Mix one cup of finely chopped pecan nuts with a little chutney. Place
between thin slices of buttered white bread.
_PECAN AND ENGLISH WALNUT SANDWICH_
Chop fine one-half cup each of pecan and walnut meats, add one-half cup
of olives stoned and chopped fine, moisten with a little mayonnaise
dressing and place between thin slices of lightly buttered graham
bread.
_HICKORY NUT SANDWICH_
Mix together chopped hickory nuts and pot cheese, add a dash of
paprika, and place between thin slices of either white or brown bread
lightly buttered. Garnish with an olive.
_HICKORY NUT AND CHEESE SANDWICH_
Beat to a cream one tablespoonful of butter, then add three heaping
tablespoonfuls of cream cheese. Mix thoroughly, adding a little sweet
cream if necessary to make creamy. Chop a quarter-pound of hickory nuts
fine, and blend with the cheese paste; season with salt, pepper, and
a little lemon juice. Spread on thin slices of brown bread. Put two
slices together and garnish with an olive.
_PEANUT SANDWICH_
Chop roasted and salted peanuts, mix with a little mayonnaise dressing,
place between thin slices of lightly buttered entire wheat bread.
_PEANUT SANDWICH NO. 2_
Chop a cup of freshly roasted shelled peanuts very fine, mix with three
tablespoonfuls of mayonnaise dressing, add salt to taste, and sprinkle
upon lightly buttered slices of white bread. Put slices together and
cut in tiny squares.
_PEANUT SANDWICH NO. 3_
Chop peanuts fine or put through a coffee mill, salt to taste, and add
a little sherry or port wine to make a thick paste. Spread on thin
slices of lightly buttered white bread. Put two slices together and
garnish with a candied cherry.
_PEANUT SANDWICH NO. 4_
Cut white bread in rounds with the biscuit cutter, cover with whipped
cream slightly sweetened. Sprinkle chopped peanuts over the cream.
Cover with another round of bread and serve as soon as made.
_PEANUT AND BANANA SANDWICH_
Between thin slices of lightly buttered white bread place a crisp
lettuce leaf that has been dipped in mayonnaise dressing; on this place
slices of banana and sprinkle with ground peanuts.
_PEANUT MAYONNAISE SANDWICH_
Heat a tablespoonful of butter in a pan and add the juice of a lemon.
Season with salt and pepper. To this gradually add a well beaten egg,
thinned with sour cream, adding it slowly, stirring the while to
prevent it from curdling. When it begins to thicken, remove and stir
in enough ground peanuts to make a good spreading butter. In preparing
sandwiches of this, cut bread thin, spread with the mayonnaise; and lay
between the slices a crisp lettuce leaf. Cut the sandwiches in fancy
shapes. Dainty for noon-day luncheon.
_ALMOND SANDWICH_
Cut white bread in rounds and lightly butter, put on a layer of finely
chopped almonds, add a sprinkling of salt and a dash of lemon juice;
cover with another round of bread and press a blanched nut in the
centre. Serve on a lettuce leaf.
_ALMOND SANDWICH NO. 2_
Whip one-half gill of sweet cream to a stiff froth; add one-half pound
of almonds, blanched and pounded to a paste, with a little rose or
orange flower water; add two tablespoonfuls of sugar and spread over
thin slices of white bread; roll into tiny cylinders or cut in narrow
strips.
_ALMOND SANDWICH NO. 3_
On thin slices of buttered Boston brown bread sprinkle finely chopped
almonds, cover with another slice of bread, and cut in squares.
_ALMOND AND CELERY SANDWICH_
Chop almonds fine and mix with twice the bulk of finely chopped celery;
moisten with a little mayonnaise dressing and put between thin slices
of lightly buttered white bread.
_ALMOND AND LEMON SANDWICH_
Grate the thin yellow rind of one lemon, being careful not to rub
off any of the bitter white pith; blanch and pound one-half pound of
almonds, adding slowly the juice of one lemon. When a smooth paste is
formed, add the grated lemon rind. Rub the yolks of two hard-boiled
eggs to a smooth paste, add the almond mixture, and spread over thin
slices of lightly buttered white bread. Cover with another slice of
bread and cut in triangles.
_TOASTED ALMOND SANDWICH_
Toast almonds to a light brown and grate; form into a paste with a
little lemon juice, add a little salt, spread on thin slices of lightly
buttered white bread and cover with another slice and cut in strips.
SWEET
_ORANGE SANDWICH_
Between thin slices of lightly buttered white bread place thin slices
of orange that have been lightly dusted with powdered sugar.
_ORANGE MARMALADE SANDWICH_
Spread thinly buttered white bread with orange marmalade. Put two
slices together and cut the sandwich in slender strips.
_ORANGE MARMALADE SANDWICH NO. 2_
On thin slices of lightly buttered white bread spread orange marmalade.
Put four slices together, put under a weight and when well pressed,
trim off the crusts and cut down in thin slices. Serve on lace paper
doily.
_DAINTY RIBBON SANDWICH_
Cut the crust from a loaf of white and of brown bread. Cut three slices
one-half inch thick from each loaf. Spread with butter and orange
marmalade. Put six slices together and press firmly. Trim the edges
evenly, then with a sharp knife cut into slices about three-quarters of
an inch thick. Place the sandwich on a lace paper doily. Serve as soon
as made.
_GEM SANDWICH_
Grate orange peel very fine, add a dash of ginger, spread thin slices
of buttered white bread with Neufchatel cheese, sprinkle orange peel
and ginger over the cheese. Put slices together. Garnish with an olive.
_LEMON SANDWICH_
Slice a lemon very thin and remove the rind, sprinkle with powdered
sugar and place between thin slices of lightly buttered white bread cut
round. Garnish top with a candied cherry.
_FRUIT SANDWICH_
Spread thin slices of white bread with chocolate cream butter, on
this place a layer of fresh fruit such as bananas, strawberries, or
raspberries; cover with another slice, and garnish top with a sugared
berry.
_STRAWBERRY SANDWICH_
Between thin slices of lightly buttered white bread, place strawberries
cut in halves, sprinkle with powdered sugar. Garnish top of sandwich
with a whole sugared berry.
_GRAPE SANDWICH_
Remove skins and seeds from one pound of white grapes. Chop grapes, one
large apple, and two stalks of celery fine. Mix with a little French
dressing and place between thin slices of lightly buttered white bread.
Cut sandwiches in strips.
_RED RASPBERRY SANDWICH_
Mix berries with thick cream and a little powdered sugar and place
between thinly cut slices of buttered white bread. Garnish top with a
berry.
_APPLE SANDWICH_
Between thin slices of buttered white bread place thin slices of tart
apples, which have been steeped for an hour in a mixture of lemon juice
and sugar.
_APPLE SANDWICH NO. 2_
On thin slices of lightly buttered white bread spread baked apple.
Dust with powdered sugar. Cover with another slice of bread and cut in
strips.
_APPLE BUTTER SANDWICH_
On thin slices of lightly buttered white bread, spread apple butter.
Sprinkle chopped candied orange peel, cover with another slice of
bread.
_PINEAPPLE SANDWICH_
One cup of pineapple cut fine, two tablespoonfuls of lemon juice, and
one cupful of sugar. Cook until thick, and when cold spread upon lady
fingers and press together. White bread may be used.
_CHERRY SANDWICH_
One cup of maraschino cherries cut in small pieces, mixed with one-half
cup of English walnuts chopped fine. Moisten with whipped cream. Spread
on thin slices of white buttered bread, put two slices together and cut
in squares. Garnish with a maraschino cherry.
_CHERRY SANDWICH NO. 2_
Chop a quarter of a pound of candied cherries fine; add a few drops of
sherry. Mix and spread on rounds of lightly buttered white bread. Cover
with another slice and garnish with a candied cherry.
_CANDIED CHERRY SANDWICH_
Chop candied cherries very fine, add as many seeded raisins chopped
fine, moisten with orange juice. Mix to a paste and spread on thin
slices of white bread lightly buttered. Put two slices and garnish top
with a cherry.
_CANDIED CHERRY SANDWICH NO. 2_
Chop candied cherries fine, moisten with orange juice, place between
thin slices of lightly buttered white bread. Garnish top with a cherry.
_CREAM AND CANDIED FRUIT SANDWICH_
Cut candied cherries fine and moisten with a few drops of wine. Cut
sponge cake in squares and cover with whipped cream that has been
sweetened and flavored and chilled; on top of this sprinkle the
candied cherries. Cover with another piece of the cake and serve at
once.
_CAKE AND CANDIED CHERRY SANDWICH_
Cut sponge cake into slices a quarter of an inch thick; cut the slices
into rounds. Chop candied cherries fine, moisten with a little orange
juice. Spread the mixture on the rounds of cake; press two pieces
together. Garnish with a candied cherry.
_TUTTI-FRUTTI SANDWICH_
Chop candied cherries, peaches, and apricots, add a little sherry wine
and mix to a paste. Spread on thin slices of lightly buttered white
bread, cover with another slice and cut in strips.
_BANANA SANDWICH_
Mash ripe bananas; add a dash of lemon juice; sweeten to taste. Place
between thin slices of buttered white bread cut oblong.
_BANANA SANDWICH NO. 2_
On thin slices of lightly buttered white bread spread mayonnaise
dressing then add thin slices of bananas; cover with another slice of
bread. Serve on a lettuce leaf.
_BANANA AND CHERRY SANDWICH_
Mash three bananas fine, add one-half cup of chopped maraschino
cherries, a tablespoonful of powdered sugar, moisten with a little
thick cream, mix, and place between thin slices of lightly buttered
white bread. Garnish with a cherry.
_BANANA TOAST SANDWICH_
Between thin slices of lightly buttered graham bread, place three
slices of banana; toast quickly to a light brown. Serve hot.
_BANANA AND TOASTED BROWN BREAD SANDWICH_
Between thin slices of buttered brown bread from which the crusts have
been removed, place slices of banana, press together and place in
the oven and leave until bread is toasted. Serve hot. Very good for
invalids.
_ORIENTAL SANDWICH_
Mash four bananas; add one-half cup of maraschino cherries, two
tablespoonfuls of honey, and two tablespoonfuls of sweet thick cream.
Mix and spread on thin slices of lightly buttered white bread, cover
with another slice, and garnish top with a cherry.
_FIVE O’CLOCK TEA_
Mash bananas fine, add an equal amount of mashed red raspberries,
moisten with a little sweet thick cream. Place between thin slices of
lightly buttered white bread. Cut in fancy shapes.
_FIG SANDWICH_
Chop figs fine, moisten with a little maple syrup and work to a paste;
spread mixture on thin slices of lightly buttered white bread, roll,
and tie with baby ribbon.
_FIG SANDWICH NO. 2_
One-half pound of finely chopped figs, one-third cup of sugar, half-cup
of boiling water, and two tablespoonfuls of lemon juice; mix these
ingredients and cook in a double boiler until thick. When cool spread
mixture on thin slices of buttered white bread, cover with another
slice and cut in fancy shapes.
_FIG SANDWICH NO. 3_
Stew figs and chop; season with a little wine and place between lightly
buttered slices of white or graham bread.
_FAVORITE SANDWICH_
Chop stewed figs, add a dash of lemon juice, spread on thin slices of
lightly buttered white bread, and cover with another slice. Garnish
with a spray of smilax.
_FIG AND NUT SANDWICH_
Cut rounds of bread with a biscuit cutter and lightly butter. For each
sandwich use two dried figs, fill the figs with the English walnut
meats chopped; roll the figs in powdered sugar and place between the
rounds of bread.
_FIG AND NUT SANDWICH NO. 2_
Chop figs and English walnuts fine; moisten with whipped cream; place
between thin slices of lightly buttered white bread. Garnish with
smilax.
_FIG AND ROLL_
Split twelve figs, scrape out the soft portion and rub this to a paste;
butter thin slices of fresh white or brown bread, remove the crust,
spread on the fig paste and roll the bread carefully; press for a
moment, then roll it in a piece of tissue paper, pressing the ends as
you would an old-fashioned motto, or it may be tied with baby ribbon of
any color.