Sandwiches Part 2

Put one pound of American cheese through your meat chopper. Add two tablespoonfuls of tomato catsup, one teaspoonful of Worcestershire sauce, a half teaspoonful of paprika, a dash of cayenne, two tablespoonfuls of olive oil or melted b.u.t.ter, four tablespoonfuls of sherry and a half teaspoonful of salt. Mix until perfectly smooth, and spread between thin slices of b.u.t.tered bread; trim the crusts and cut into triangles.

Roquefort Sandwiches

Mash a quarter of a pound of Roquefort cheese, adding gradually sufficient melted b.u.t.ter to make a paste. Spread this between slices of b.u.t.tered bread, press together, trim the crusts, and cut into fingers.

Camembert Sandwiches

Spread Camembert cheese between slices of b.u.t.tered whole wheat bread, trim the crusts and cut into shape. These may be served after lunch with coffee, or are exceedingly nice for picnics or for afternoons where coffee is served.

Cottage Cheese Sandwiches

These are nice for country picnics. The cottage cheese should be made rather dry. After it has drained and is quite dry, moisten it by adding either thick cream or melted b.u.t.ter; do not make it too soft. Add a saltspoonful of black pepper and a palatable seasoning of salt. Spread between slices of b.u.t.tered whole wheat or white bread, press the two together, trim the crusts and cut into shape.

Salt-Cuc.u.mber Sandwiches

Spread the bread, and cut the slices about half an inch thick. Then cut a German or Holland cuc.u.mber into very thin slices; put these slices all over the bread. Take the center from a head of lettuce; hold it together, and slice it down in sort of shreds; put this over the cuc.u.mber, and have ready some white meat of chicken, cut into the thinnest possible slices, and cover the lettuce with chicken; then sprinkle over more shredded lettuce and a little mayonnaise; put over another slice of b.u.t.tered bread; press the two together, trim into shape and serve on a napkin in a pretty wicker basket.

Cuc.u.mber Sandwiches

These are very nice to serve with a fish course in place of bread or rolls and a salad. Slice the cuc.u.mbers very thin and soak them in ice water for one or two hours. They must be crisp and brittle and made just at serving time. Beat together three tablespoonfuls of olive oil, one tablespoonful of vinegar, a saltspoonful of salt and a dash of pepper; stand this dressing on the ice until it thickens. b.u.t.ter thin slices of bread, cover them with a layer of cuc.u.mbers that have been drained and dried on a napkin, sprinkle over the dressing, put on another layer of b.u.t.tered bread. Press together, trim the crusts and cut into triangles.

Heap these at once on a napkin and send to the table.

Curried Oyster Sandwiches

b.u.t.ter a slice of bread before you take it off the loaf; cut it about a half inch thick and remove the crusts. First of all, cover each slice with a thin layer of hard-boiled egg that has been pressed through a sieve or chopped very fine. In the center of this sandwich put the soft parts of six pickled oysters. Put a tablespoonful of b.u.t.ter and one of flour into a little saucepan; mix without melting; add a gill of thick cream, a teaspoonful of onion juice and a teaspoonful of curry and a half teaspoonful of turmeric. Bring to boiling point; beat and stand away until perfectly cold. When you are ready to serve the sandwiches, cover each one with a thin layer of this sauce; put a slice of bread on top, press together, and serve. The sauce must not go over the sandwiches until you are ready to serve; and then, remember, you have but one layer between two slices of bread.

Curried Egg Sandwiches

Hard boil four eggs, remove the yolks from the whites; chop the whites very, very fine, and press the yolks through a sieve. Add to the yolks gradually four tablespoonfuls of melted b.u.t.ter or olive oil, a half teaspoonful of salt, a teaspoonful of onion juice, a half teaspoonful of curry, and rub until thoroughly smooth. Spread thin slices of bread, cover them with a very thin layer of the yolk mixture, then a layer of the chopped whites, another slice of b.u.t.tered bread. Press together, trim the crusts and cut into shapes.

Curried Sardine Sandwiches

Remove the heads, tails and bones from one large box of sardines. Rub them to a paste, add a tablespoonful of melted b.u.t.ter, a half teaspoonful of curry powder and a saltspoonful of salt. Spread this mixture between slices of b.u.t.tered bread, press the two together, trim the crusts and cut into shape.

Curried Chicken Sandwiches

Chop sufficient cold boiled chicken to make a half pint. Rub together one tablespoonful of b.u.t.ter and one tablespoonful of flour; add a half cupful of cold milk, and stir over hot water until you have a smooth, thick paste. Add the chicken gradually to this, mashing and rubbing all the while. Add a level teaspoonful of curry powder, a half teaspoonful of salt, a teaspoonful of onion juice and a teaspoonful of lemon juice.

When cold, spread between layers of b.u.t.tered bread, trim the crusts and cut into shapes.

Almost any bits of left-over meat may be subst.i.tuted for the chicken and made into sandwiches of this kind.

Crab Sandwiches

Remove the meat from six hard-boiled crabs; mix it with four tablespoonfuls of mayonnaise dressing; put it between slices of bread and b.u.t.ter and press two together; trim off the crusts, cut into triangles and serve at once.

Crab and lobster sandwiches should not be allowed to stand for more than an hour, and then must be wrapped carefully in a clean, damp cloth.

Cream of Chicken Sandwiches

Take sufficient white meat of chicken to make a half cup; chop and pound it; reduce it to a paste. Put a teaspoonful of granulated gelatin in two tablespoonfuls of cold water; then stand it over the fire until it has dissolved. Whip a half pint of cream to a stiff froth. Add the gelatin to the chicken; add a teaspoonful of grated horseradish and a half teaspoonful of salt. Stir this until it begins to thicken, cool and add carefully the whipped cream and stand it away until very cold. When ready to make the sandwiches, b.u.t.ter the bread and cut the slices a little thicker than the usual slices for sandwiches. Cover each slice with this cream mixture; trim off the crusts and cut sandwiches into fancy shapes. Garnish the top with olives cut into rings. In the center of each sandwich make just a little mound of capers, using the olives at the four corners; each sandwich may be garnished in a different way.

Little pieces of celery, with the white top attached, make also a pretty garnish. These sandwiches are not covered with a second slice of bread.

Deviled Sandwiches

Chop a quarter of a pound of cold, boiled tongue very fine; add to it two tablespoonfuls of olive oil, a dash of red pepper, a teaspoonful of Worcestershire sauce, and a saltspoonful of paprika; mix and add the hard-boiled yolks of three eggs that have been pressed through a sieve.

Put this between thin slices of bread and b.u.t.ter, and garnish with water cress.

Egg Sandwiches No. 1

Take the hard-boiled yolks of six eggs and rub them to a paste, adding gradually two tablespoonfuls of olive oil or thick cream. Add a dash of paprika, one-half teaspoonful of salt, spread and finish precisely the same as tongue sandwich.

Egg Sandwiches No. 2

Put thin slices of hard-boiled eggs between slices of brown bread and b.u.t.ter; dust the egg slightly with salt and pepper. Trim the edges of the sandwiches with either cress or lettuce, and cut into triangles or squares.

Fish Sandwiches

Rub to a smooth paste a quarter of a pound of cold, boiled fish; add half a teaspoonful of Worcestershire sauce, a tablespoonful of olive oil, a half saltspoonful of salt, and a half saltspoonful of black pepper. Spread the slices of bread on the loaf, cut them off about a half inch in thickness; trim off the crusts, put on each slice dainty lettuce leaves, and fill the center with the fish mixture. Cover with another layer of b.u.t.tered bread from which you have trimmed the crusts, and press the two together.

Flaked Fish Sandwiches

Flake cold boiled white fleshed fish, dust it with salt and pepper and sprinkle it with lemon juice. b.u.t.ter thin slices of brown bread; do not trim off the crusts. Put on one slice a layer of thin crisp cuc.u.mber, cover this with flaked fish, put a tablespoonful of mayonnaise in the center, put on another layer of chopped cress, then a slice of b.u.t.tered brown bread. Press together and cut into halves.

Spanish Sandwiches

Mash the hard-boiled yolks of three eggs, add twelve boiled shrimps, either pounded in a mortar or chopped very fine. Add three tablespoonfuls of olive oil or b.u.t.ter, a tablespoonful of tomato catsup, two saltspoonfuls of paprika, four tablespoonfuls of chopped parsley, a half teaspoonful of salt, and at last stir in four tablespoonfuls of mayonnaise dressing. Spread this between thin slices of b.u.t.tered bread, trim the crusts and cut into shape.

Salmon Sandwiches

Flake cold boiled salmon, or open a can of salmon, drain it free from oil and break the fish apart in good-sized flakes; sprinkle them with salt, pepper and lemon juice. b.u.t.ter slices of whole wheat or brown bread, cover with a layer of the salmon, then a thick layer of chopped cress or shredded celery. Put a tablespoonful of mayonnaise in the middle and cover with another slice of b.u.t.tered bread. Press together, trim the crusts and cut into triangles.