Sandwiches Part 4

Fish Salad Sandwiches

Flake one can of salmon, or an equal quant.i.ty of cold boiled fish. Add to it a half teaspoonful of salt, a dash of cayenne and one ordinary cuc.u.mber, grated and drained. Just before serving time b.u.t.ter the bread, cut it into thin slices, put over the top a layer of the flaked fish, then a thin layer of mayonnaise or sandwich dressing and another covering of bread. Press together, trim the crusts and cut directly across the slice, making two long sandwiches about an inch and a half to two inches wide.

Sardine Salad Sandwiches

These, like salmon sandwiches, are made from materials usually in every household, and can be made at a moment's notice. Stir four tablespoonfuls of oil into an egg, add a few drops of vinegar or lemon juice. Remove the sardines from the oil, take off the tails and heads and remove the bones. Mash them in a bowl, add a tablespoonful of vinegar, or the same amount of lemon juice. If you have lettuce or cress, either shred it, or put one leaf between the fish and the b.u.t.tered bread.

Sardine Sandwiches

Cut slices of bread about one-half an inch thick, b.u.t.ter and toast; trim off the crust. Remove skin and bones from the sardines, lay them carefully over toast; have ready, chopped very fine, some olives and capers, mixed together; sprinkle these over the sardines, then a teaspoonful of lemon juice to each sandwich. Cut into any shape you may desire and they are ready to serve.

Swiss Sandwiches

Put half a pound of ordinary schmierkase into a bowl, rub it perfectly smooth; add, a teaspoonful at a time, four tablespoonfuls of thick cream, two tablespoonfuls of melted b.u.t.ter, half a teaspoonful of salt, and a saltspoonful of pepper. b.u.t.ter the slices of bread on the loaf; cut each off about a half inch in thickness, trim off the crusts and spread with the cheese mixture; put on top a layer of pumpernickel or rye bread; on top of that another thin layer of cheese, and on top of that another layer of white bread and b.u.t.ter; press these lightly together. If the crusts have been trimmed off, cut the slices into three or four finger shaped sandwiches. They should be the length of the slice and about one inch wide. These are exceedingly nice garnished with cress.

In arranging them for serving, put a layer of sandwiches and a layer of cress all through the basket or dish.

Tongue Sandwiches

Chop cold boiled tongue very fine. To each cupful stir in two tablespoonfuls of melted b.u.t.ter, dash of red pepper and about one-half teaspoonful of onion juice. Have bread sufficiently stale to cut nicely.

Remove end crust, b.u.t.ter and cut a very thin slice; remove the crusts.

Spread it with the tongue paste, roll each sandwich carefully, tie with narrow ribbon and put away until wanted. These can be made several hours before serving.

Sandwich Dressing

Put four tablespoonfuls of vinegar and three of water into a saucepan over the fire; add a half teaspoonful of salt and a half saltspoonful of pepper. Beat the yolks of four eggs until creamy, add slowly to them the hot mixture. Stir over hot water until it is the consistency of mayonnaise dressing. Take from the fire and add carefully two level tablespoonfuls of b.u.t.ter.

Farmer's Sandwiches

b.u.t.ter each slice on the loaf, slice it off very thin. Remove the crusts, lay a crisp lettuce leaf on one half the b.u.t.tered slices, spread with sandwich dressing and cover with a slice of b.u.t.tered bread. Press the two together and cut into triangles. Cress, Romaine, or bleached chicory may be used in place of lettuce. These are more appetizing than ordinary bread and b.u.t.ter sandwiches, and are made from materials found in every household.

Farmer's Egg Sandwiches

Put six eggs into warm water, bring to a boil and keep at boiling point, without boiling hard, for a half hour. Throw them into cold water, remove the sh.e.l.ls and cut them into slices lengthwise. A very fine wire is best for cutting eggs. b.u.t.ter the slices on the loaf, then cut them off, cover with slices of hard-boiled eggs, dust lightly with salt and pepper. Spread the eggs carefully with sandwich dressing, put on another slice of b.u.t.tered bread, press the two together and cut into triangles.

If you have lettuce or cress put a leaf over the dressing.

Deviled Beef Sandwiches

Chop remains of cold cooked beef very fine. To each pint add one tablespoonful of tomato catsup, a dash of cayenne, two tablespoonfuls of melted b.u.t.ter, a teaspoonful of Worcestershire sauce, a half teaspoonful of paprika and a tablespoonful of onion juice. Rub to a paste and put between thin slices of b.u.t.tered bread, trim off the crusts and cut into triangles.

Corned Beef Sandwiches

Chop sufficient cold cooked corned beef to make a pint. Add to it a teaspoonful of horseradish, four tablespoonfuls of melted b.u.t.ter or olive oil and four or five tablespoonfuls of finely-shredded water cress. Put this between slices of b.u.t.tered whole wheat or brown bread; trim the crusts and cut into triangles.

Plain Corned Beef Sandwiches

b.u.t.ter an equal quant.i.ty of white and whole wheat bread. Cut the cooked corned beef into very thin slices. Put a slice on a slice of b.u.t.tered bread, put on top a teaspoonful of creamed horseradish sauce, spread it out, cover with cress leaves, or crisp lettuce leaf, put on a slice of whole wheat bread, press the two together, trim the crusts and cut into fingers about one inch wide.

To make the creamed horseradish sauce, stir thick, dry whipped cream into dry horseradish. If the horseradish is in vinegar, press out the vinegar and then fold in the whipped cream.

Sandwiches a la Stanley

Cut cold beef loaf or roll into very thin slices. Bake three or four bananas, and make a creamed horseradish sauce according to preceding recipe. b.u.t.ter white or whole wheat bread, put on first a slice of meat, then just a thin layer of the mashed baked banana, then a teaspoonful of horseradish sauce, and another slice of bread. Press together, trim the crusts, cut into triangles and serve. These sandwiches should be served soon after they are made.

English Salt-Beef Sandwiches

Whip a half cupful of cream until it is very stiff. Put four tablespoonfuls of freshly grated horseradish or horseradish pressed free from vinegar into a bowl, add the yolk of an egg and a saltspoonful of salt; mix and fold in the whipped cream. Have ready very thin slices of cold boiled salt beef. b.u.t.ter thin slices of bread, put on a layer of salt beef, then a thin layer of the horseradish sauce and another layer of b.u.t.tered bread. Press together, trim the crusts and cut into triangles.

Sandwiches a la Bernhardt

Chop sufficient very rare cold roasted beef to make a half pint; mix with it a dash of cayenne, a half teaspoonful of salt, a tablespoonful of tomato catsup, a tablespoonful of mango chutney, two shallots, a half clove of garlic and a tablespoonful of olive oil. Spread this on a thin slice of b.u.t.tered brown bread, cover it with leaves of cress, and then put on another thin slice of b.u.t.tered white bread. Press the two together, cut into crescents or triangles.

East Indian Lentil Sandwiches

Take any left-over boiled or stewed lentils and press them through a sieve. To each half cupful of this mixture add a half cupful of chopped pecans, a level teaspoonful of curry and a saltspoonful of salt. Spread thin slices of brown bread with b.u.t.ter, then put over a thick layer of this mixture and cover with chopped parsley. Cover with another layer of brown bread, press together, trim the crusts and cut into fingers.

Nut-b.u.t.ter Sandwiches

Mix one gla.s.s of nut b.u.t.ter with two tablespoonfuls of olive oil and one tablespoonful of chopped pimientos. Spread this on a slice of unb.u.t.tered brown bread, cover with finely-chopped cress or shredded lettuce, place on top a slice of b.u.t.tered bread, press the two together, trim the crusts and cut into fingers an inch wide.

Filipino Sandwiches

Add one grated pineapple to a tumbler of peanut b.u.t.ter, mix thoroughly, add a tablespoonful of lemon juice, a dash of cayenne, a half teaspoonful of paprika. Put this between thin slices of brown bread, b.u.t.tered; press together and cut into halves.

SWEET SANDWICHES

Under this heading we place all those dainty sandwiches that are made from thin slices of bread and b.u.t.ter and a jam or fruit filling. They are usually cut into circles; it is more economical to do this before the bread is b.u.t.tered, unless you can cut rounds from one side, and a crescent above it. Almost any sweet may be used. Serve with chocolate or coffee according to the fruit, either for an afternoon tea or an "evening."