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diff --git a/29329-8.txt b/29329-8.txt new file mode 100644 index 0000000..7779e02 --- /dev/null +++ b/29329-8.txt @@ -0,0 +1,2796 @@ +The Project Gutenberg EBook of Sandwiches, by Sarah Tyson Heston Rorer + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: Sandwiches + +Author: Sarah Tyson Heston Rorer + +Release Date: July 5, 2009 [EBook #29329] + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THIS PROJECT GUTENBERG EBOOK SANDWICHES *** + + + + +Produced by Jana Srna and the Online Distributed +Proofreading Team at https://www.pgdp.net (This file was +produced from images generously made available by The +Internet Archive/American Libraries.) + + + + + + + [ Transcriber's Note: + Every effort has been made to replicate this text as faithfully as + possible, including inconsistencies in spelling and hyphenation; + changes (corrections of spelling and punctuation) made to the + original text are listed at the end of this file. + ] + + + + + Sandwiches + + + By MRS. S. T. RORER + + Author of Mrs. Rorer's New Cook Book, + Philadelphia Cook Book, Bread and Bread-Making, + and other Valuable Works on Cookery. + + + Revised and Enlarged Edition + + + PHILADELPHIA + ARNOLD AND COMPANY + 420 SANSOM STREET + + + + + Copyright, 1894, 1912, by Mrs. S. T. Rorer + All Rights Reserved + + + Printed at the Sign of the Ivy Leaf + in Sansom Street, Philadelphia + by George H Buchanan Company + + + + +CONTENTS + + + SANDWICHES 7 + To Keep Sandwiches 9 + Bread 9 + Yeast 10 + German Potato Bread 11 + Nineteenth Century Bread 12 + White Bread 12 + Nut Bread 13 + Anchovy Sandwiches 13 + Anchovy and Egg Sandwiches 14 + Cold Beef Sandwiches 14 + Caviar Sandwiches No. 1 15 + Caviar Sandwiches No. 2 15 + Celery Sandwiches 16 + Celery Salad Sandwiches 16 + Rolled Bread and Butter Sandwiches 17 + Rolled Chicken Sandwiches 17 + Sandwiches à la Rorer 18 + Chicken and Almond Sandwiches 19 + Chicken and Lettuce à la Kendall 19 + Princess Sandwiches 20 + Windsor Sandwiches 20 + Tea Biscuit Sandwiches 21 + Cheese Sandwiches No. 1 23 + Cheese Sandwiches No. 2 23 + Cheese Sandwiches No. 3 24 + Workman's Cheese Sandwiches 24 + German Sandwiches 25 + Honolulu Sandwiches 25 + My Favorite 26 + Creole Sandwiches 26 + Curry Sandwiches 27 + Deviled Cheese Sandwiches 28 + Roquefort Sandwiches 28 + Camembert Sandwiches 28 + Cottage Cheese Sandwiches 29 + Salt-Cucumber Sandwiches 29 + Cucumber Sandwiches 30 + Curried Oyster Sandwiches 31 + Curried Egg Sandwiches 32 + Curried Sardine Sandwiches 32 + Curried Chicken Sandwiches 33 + Crab Sandwiches 33 + Cream of Chicken Sandwiches 34 + Deviled Sandwiches 35 + Egg Sandwiches No. 1 35 + Egg Sandwiches No. 2 36 + Fish Sandwiches 36 + Flaked Fish Sandwiches 36 + Spanish Sandwiches 37 + Salmon Sandwiches 37 + Swedish Sandwiches 38 + French Chicken Sandwiches 39 + Game Sandwiches 39 + German Sandwiches 40 + Ham Sandwiches 40 + Indian Sandwiches 41 + Lettuce Sandwiches 41 + Lobster Sandwiches 42 + Lobster Salad Sandwiches 43 + Mutton Sandwiches 43 + Mutton Club Sandwiches 44 + English Mutton Sandwiches 45 + Spring Lamb Sandwiches 45 + Turkish Sandwiches 45 + Picnic Sandwiches 46 + Potato Sandwiches 47 + Salad Sandwiches 47 + Fish Salad Sandwiches 48 + Sardine Salad Sandwiches 48 + Sardine Sandwiches 49 + Swiss Sandwiches 49 + Tongue Sandwiches 50 + Sandwich Dressing 51 + Farmer's Sandwiches 51 + Farmer's Egg Sandwiches 52 + Deviled Beef Sandwiches 52 + Corned Beef Sandwiches 53 + Plain Corned Beef Sandwiches 53 + Sandwiches à la Stanley 54 + English Salt-Beef Sandwiches 54 + Sandwiches à la Bernhardt 55 + East Indian Lentil Sandwiches 55 + Nut-Butter Sandwiches 56 + Filipino Sandwiches 56 + + SWEET SANDWICHES 57 + Cherry Sandwiches 57 + Fig Sandwiches 58 + Fruit and Nut Sandwiches 58 + Orange Marmalade Sandwiches 59 + Sponge Cake Sandwiches 59 + Fresh Fruit Sandwiches 60 + Raisin Sandwiches 60 + Afternoon Teas 61 + Nut and Apple Sandwiches 61 + Grape Fruit Sandwiches 62 + Ginger Sandwiches 62 + + CANAPÉS 63 + Anchovy Canapés 63 + Caviar Canapés 63 + Swedish Canapés 64 + Chopped Tongue Canapés 64 + Sardine Canapés 65 + Fish Canapés 65 + Deviled Oyster Canapés 66 + Pâté de Foie Gras Canapés 66 + Hot Canapés 67 + Fish Canapés 67 + Lobster Canapés 69 + Sweetbread Canapés 70 + Canapés à la Trinidad 71 + Game Canapés 72 + Lamb Canapés 73 + Club-House Sandwiches 74 + + SCENTED SANDWICHES 75 + Rose Sandwiches 75 + Nasturtium Sandwiches 76 + Violet Sandwiches 76 + + + + +SANDWICHES + + +Sandwiches may be made from one of three or four kinds of bread; whole +wheat bread, Boston brown or oatmeal bread, white bread and rye bread +made into square, deep loaves; in fact, all bread used for sandwiches +should be made especially for the purpose, so that the slices may be in +good form, and sufficiently large to cut into fancy shapes. + +The butter may be used plain, slightly softened or it may be seasoned +and flavored with just a suspicion of paprika, a little white pepper, +and a few drops of Worcestershire sauce. + +For ordinary sandwiches use the bread without toasting. For canapés, +toast is to be preferred. Sandwiches are principally used for buffet +lunches or evening sociables, where only a light, substantial lunch is +required. In these days they are made in great varieties. Almost all +sorts of meat, if properly seasoned, may be made into delicious +sandwiches. If the meat is slightly moistened with cream or olive oil, +sandwiches for traveling, provided each one is carefully wrapped in +oiled paper, will keep fresh three or four days. The small French rolls +may have the centres scooped out, the spaces filled with chicken salad +or chopped oysters, and served as sandwiches. The rolls may be made +especially for that purpose, not more than two inches long and one and a +half inches wide; with coffee, they make an attractive meal easily +served. + +Ordinary sandwiches may be made either square, triangular, long, narrow, +round or crescent shaped. One slice of bread will usually make one round +sandwich and one crescent, provided the cutting is done economically. +Meat used for sandwiches should be chopped very fine and slightly +moistened with cream, melted butter, olive oil or mayonnaise dressing +well seasoned. Fish should be rubbed or pounded in a mortar; add enough +sauce tartare to make it sufficiently moist to easily spread. + +Turkey, chicken, game, tongue, beef and mutton, with their proper +seasonings, moistened with either mayonnaise or French dressing, make +exceedingly nice sandwiches. + + +To Keep Sandwiches + +It is frequently necessary to make sandwiches several hours before they +are needed. As they dry quickly they must be carefully wrapped or they +will be unpalatable. Wring from cold water two ordinary tea towels; put +one on top of the other. An old tablecloth will answer the purpose very +well. As fast as the sandwiches are made put them on top of the damp +towel; when you have the desired quantity, cover the top with moist +lettuce leaves; fold over the towels, and put outside of this a +perfectly dry, square cloth. Sandwiches will keep in this way for +several hours, and in perfectly good condition. On a very warm day they +may be covered all over with moist lettuce leaves; use the green ones +that are not so palatable or sightly for garnishing. + + +Bread + +To make good sandwiches, especially when one is a long way from a city, +it is quite necessary to know how to make sandwich bread, which is quite +different, or should be, from ordinary bread. Compressed yeast is always +to be preferred, but if one cannot get it, the next best is good +home-made yeast. Bread for sandwiches must be baked in rather large +square pans, and must be just a little lighter and softer than bread for +the table. The following recipes will, I am sure, help the "out of town" +housewife. Nut bread is usually made into simple bread and butter +sandwiches; the nuts in the bread are quite sufficient filling. + + +Yeast + + 4 good sized potatoes + 1 quart of boiling water + 2 tablespoonfuls of sugar + 1 tablespoonful of salt + +Pare and grate the potatoes into the hot water, stir over the fire +until it reaches boiling point, and simmer gently for five minutes. Take +from the fire, add the sugar and salt, and when lukewarm add a cupful of +yeast, or two dry yeast cakes that have been moistened in a little +water, or one cake of compressed yeast. Turn the mixture into a jar and +cover with a saucer. Stir it down as fast as it comes to the top of the +jar. When it falls, or ceases to be very light, which will be five or +six hours, pour it into a bottle, put the cork in very loosely and stand +it in a cold place. Use one cupful of this to each two loaves of bread. + + +German Potato Bread + +Boil one potato until tender; mash it through a sieve, add to it a half +pint of warm water and a teaspoonful of sugar. Stir in one cupful of +flour and one cupful of yeast; let this stand for two hours, or until +very light. It is better to make this at seven o'clock, so the bread may +be sponged at nine or ten. Scald a pint of milk, add to it a pint of +water, beat in a quart and a pint of flour. The batter should be thick +enough to drop, rather than pour from the spoon. Then stir in the potato +starter, and stand in a place about 65° Fahr. over night. Next morning +knead thoroughly, adding flour. Put this aside until very light, about +two hours, then mold into loaves, put it into square greased pans, and +when light bake in a moderately quick oven three-quarters of an hour. + +This recipe will make two box loaves and a dozen rolls. + + +Nineteenth Century Bread + +Scald a pint of milk, add a pint of water, a teaspoonful of salt, and +when lukewarm, one compressed yeast cake moistened in a little warm +water. Add sufficient whole wheat flour to make a batter, beat +thoroughly, cover and stand aside two and a half hours; then stir, +adding more whole wheat flour until you have a dough. Knead quickly, +separate into loaves, put each in a square greased pan, cover and stand +in a warm place about one hour, until very light. Slash the top with a +sharp knife, brush with water and bake in a moderate oven three-quarters +of an hour. + + +White Bread + +Add a pint of water to a pint of scalded milk; when lukewarm add one +compressed yeast cake, moistened, and a teaspoonful of salt. Add +sufficient flour gradually, beating all the while, to make a dough. +Knead this dough until it is soft and elastic, and free from stickiness. +Put it into a greased bowl, stand it in a warm place three hours. +Separate it into loaves, knead five minutes, put the loaves in square +greased pans and stand aside until very light. Slash the top with a +sharp knife, brush with water, and bake in a moderate oven +three-quarters of an hour. This should make two loaves, or a dozen bread +sticks and a dozen rolls. + + +Nut Bread + + 1 quart of flour + 4 level teaspoonfuls of baking powder + 1 teaspoonful of salt + 1 cupful of chopped nuts + 1½ cupfuls of milk + +Add the baking powder and salt to the flour and sift them. Add the nuts, +mix thoroughly and gradually add the milk. Knead this into a loaf, put +it into a square pan, brush the top with melted butter, let it stand +twenty minutes, and bake in a moderate oven three-quarters of an hour. + + +Anchovy Sandwiches + +Beat a quarter of a pound of butter to a cream, adding gradually two +tablespoonfuls of lemon juice, a saltspoonful of paprika, two +tablespoonfuls of anchovy paste. Spread this on thin slices of bread, +put two together, trim off the crusts, and cut into triangles. + + +Anchovy and Egg Sandwiches + +Mash the yolks of four hard-boiled eggs with two tablespoonfuls of +melted butter or olive oil, add a half teaspoonful of salt, a dash of +paprika and a tablespoonful of anchovy paste or two mashed anchovies. +Spread this between thin slices of buttered bread, press the slices +together, trim off the crusts and cut into triangles. + +Sardines may be used in the place of anchovies. + + +Cold Beef Sandwiches + +Take the remains of cold roasted beef, and chop very fine; put it into +a bowl; to each half pint of meat, add a half teaspoonful of salt, a +tablespoonful of tomato catsup, a teaspoonful of Worcestershire sauce +and a teaspoonful of melted butter; work this together. Cut the crust +from the ends of a loaf of whole wheat bread; butter lightly and slice; +so continue until you have the desired number of slices; spread the +slices with a layer of the seasoned meat; put two slices together, and +cut into desired shapes. + + +Caviar Sandwiches No. 1 + +Beat a quarter of a pound of butter to a cream; add two tablespoonfuls +of onion juice, the same of lemon, a saltspoonful of paprika, and +gradually four tablespoonfuls of caviar. Spread this on thin slices of +brown bread or pumpernickel, put two together, press lightly and cut +into long, narrow shapes. + + +Caviar Sandwiches No. 2 + +Cut slices of bread in crescent-shaped pieces, butter one side and +toast. Have ready two hard-boiled eggs, remove yolks, put them through +sieve, chop whites very fine, and spread toast with layer of caviar; +then sprinkle over first a little of whites, then a little of the yolks +of the eggs. Put over in the form of a ring a piece of onion, the onion +having first been cut into thin slices, and then separated. + + +Celery Sandwiches + +Cut slices of bread, butter one side and toast. Cut the white part of +celery into thin slices, cover it over the bread, then cover this with a +layer of mayonnaise dressing, cover with another piece of toast, cut +into squares and serve. All sandwiches of this kind must be used as soon +as made. + + +Celery Salad Sandwiches + +Put four eggs into warm water; bring to the boiling point, and keep +there, without boiling, for fifteen minutes. Take the white portion from +one head of celery; wash and chop it very fine. Remove the shells from +the hard-boiled eggs, and either chop them very fine or put through a +vegetable press, and mix with them the celery; add a half teaspoonful of +salt and a dash of pepper. Butter the bread before you cut it from the +loaf. After you have a sufficient quantity cut, put over each slice a +layer of the mixed egg and celery; put right in the center of this a +teaspoonful of mayonnaise dressing, and sort of smooth it all over. Put +two pieces together and press them lightly. Trim off the crusts, and cut +the sandwiches into pieces about two inches wide and the length of the +slices. + + +Rolled Bread and Butter Sandwiches + +Beat the butter to a cream. Remove the crusts from the loaf, butter each +slice before you cut it off, and roll at once. These may be tied with +narrow baby ribbon or wrapped at once in waxed paper, fringing and +twisting the ends. + + +Rolled Chicken Sandwiches + +Trim the crusts from the entire loaf, butter each slice and cut it off +as thin as possible; spread it quickly with the mixture, roll and wrap +it at once in waxed paper. If the bread is home-made and cracks in the +rolling, put a colander over a kettle of boiling water, throw in it a +few slices at a time, as soon as they have softened spread them with +soft butter, then cover with the mixture, roll and wrap in waxed paper. + +To make the mixture, chop sufficient cold boiled chicken to make a +pint. Rub together two level tablespoonfuls of butter and two of flour, +add slowly a half cupful of hot milk, stir over the fire for a minute, +then add the chicken, a level teaspoonful of salt, a half teaspoonful of +celery seed, a saltspoonful of white pepper, a dash of red pepper, a +teaspoonful of onion juice and a grating of nutmeg; mix and cool. This +will make four dozen rolled sandwiches. + + +Sandwiches à la Rorer + +Chop sufficient white meat of cooked chicken to make a half pint. +Select two fine bunches of cress, and with a sharp knife shave it very +fine. Wash and dry the crisp portion from a head of lettuce. Put the +yolks of two eggs into a saucepan, add the juice from two lemons and +stir over hot water until the mixture is thick; take from the fire and +add slowly two tablespoonfuls of olive oil; add this to the chicken and +season with a half teaspoonful of salt and a dash of pepper. Butter a +slice of white bread, put over a rather thick layer of the chicken +mixture, then a slice of brown bread, buttered on both sides; cover this +with a thick layer of cress, dust it lightly with salt and pepper, then +another slice of white bread, buttered; press these firmly together, +trim the crusts and cut into fingers. + + +Chicken and Almond Sandwiches + +Chop sufficient cold cooked chicken to make a half pint. Chop a quarter +of a pound of blanched almonds, add them to the chicken, add four +tablespoonfuls of cream, a half teaspoonful of salt and a dash of +pepper; mix thoroughly, put between thin slices of buttered bread and +cut into crescents or rounds. + + +Chicken and Lettuce à la Kendall + +Put sufficient cold boiled chicken through the meat chopper to make a +half pint, pound it in a mortar or rub it in a bowl with the hard-boiled +yolks of four eggs, four tablespoonfuls of thick cream, a half +teaspoonful of salt, a dash of pepper, and if you have it, two +saltspoonfuls of celery seed; in the winter you may add a half cupful of +finely chopped celery. Butter thin slices of white bread, cover them +with this mixture, place on top a slice of brown bread buttered on both +sides, then a thick layer of shredded celery, with a tablespoonful of +mayonnaise in the middle, then another slice of buttered white bread; +press together, trim the crusts and cut into fingers. + + +Princess Sandwiches + +Chop sufficient cold chicken to make a half pint, add the juice of half +a lemon, two tablespoonfuls of melted butter or olive oil, twelve +walnuts chopped very fine, a half teaspoonful of paprika and a half +teaspoonful of salt. Put this mixture between thin slices of buttered +bread, trim the crusts and cut into fingers. + + +Windsor Sandwiches + +Chop sufficient cold boiled chicken to make a half pint, add a half +cupful of finely chopped celery, a half teaspoonful of salt, a dash of +pepper and four tablespoonfuls of cream; mix. Chop sufficient cold +boiled ham or tongue to make a half pint, add a tablespoonful of tomato +catsup, a few drops of Worcestershire sauce and a dash of pepper. Trim +the crusts from an entire loaf of bread, butter the end of the loaf and +cut off a thin slice, and so continue until you have the desired +quantity of bread. + +Shred one head of Romaine or a bunch of cress. This of course must be +crisp and dry. Put a layer of the chicken mixture on the buttered side +of a slice of bread, put on top another slice of buttered bread, then a +thick layer of the shredded cress or Romaine. Put a thick layer of the +tongue mixture on another slice of bread and cover it over the cress. +Press firmly together and cut the slices directly into halves the long +way. Wrap in waxed paper or tie with baby ribbon. Served at afternoon +teas. If well made, they are the most elaborate and dainty of all +sandwiches. + + +Tea Biscuit Sandwiches + +Put one quart of flour into a bowl; add four level teaspoonfuls of +baking powder, a teaspoonful of salt, and sift. Rub in two level +tablespoonfuls of butter and add sufficient milk to make a dough. This +dough must not be soft, but must be sufficiently stiff to handle +quickly. Knead quickly and roll into a sheet a quarter of an inch thick. +Cut into good-sized round biscuits; they must be at least two and a half +to three inches in diameter. Brush them with milk and bake in a quick +oven. When done, cut the center from each biscuit, leaving a wall one +inch thick; take out the crumb. Fill this space with deviled chicken. +Chop sufficient cold cooked chicken to make a pint; add gradually eight +tablespoonfuls of melted butter, cream or olive oil, a dash of cayenne, +a saltspoonful of white pepper, a saltspoonful of celery seed and a +saltspoonful of paprika. When thoroughly mixed fill the spaces just even +and send at once to the table. These are nice for porch suppers, and may +be served with either tea, coffee or chocolate, or may be used as an +accompaniment to mayonnaise of tomatoes. + + +Cheese Sandwiches No. 1 + +Butter thin slices of pumpernickel or brown bread; put between each two +slices a very thin layer of Swiss cheese, put two together, and cut into +triangles; garnish with cress. + + +Cheese Sandwiches No. 2 + +Chop fine a quarter of a pound of soft American cheese; put it into a +saucepan, add the yolk of one egg beaten with two tablespoonfuls of +cream, a saltspoonful of salt, a dash of red pepper and half a +teaspoonful of Worcestershire sauce. Have ready cut and buttered a +sufficient number of slices of bread, either white or whole wheat. Stir +the cheese over the fire until it is thoroughly melted; take from the +fire and when cool spread it between the slices of bread and butter; +that is, spread it on one slice and cover with the other; press two +together and cut into forms. + + +Cheese Sandwiches No. 3 + +Rub or pound until perfectly smooth or well mixed one tablespoonful of +butter, two tablespoonfuls of soft club-house cheese, a tablespoonful of +grated Parmesan, a saltspoonful of salt, and a teaspoonful of anchovy +paste; add a teaspoonful of tarragon vinegar and a half saltspoonful of +pepper. Cut the bread into thin slices, toast it until it is crisp, not +hard; spread this mixture on one slice, cover it with another, and cut +into shapes. + + +Workman's Cheese Sandwiches + +Cut slices of brown bread about a half inch thick. Do not remove the +crusts. Take a half pint of cottage cheese; press it through a sieve; +add to it two tablespoonfuls of melted butter, a half teaspoonful of +salt and two tablespoonfuls of thick cream. Beat until smooth and light. +Spread each slice of bread thickly with the cheese mixture, then put a +very thin slice of white bread on top of the cheese, then cheese and +brown bread, press together. Have the outside brown bread with a layer +of cheese on each, and between the layers of cheese a slice of white +bread. These are palatable, and are very much better for the average +workman than bread and ham. + + +German Sandwiches + +Put a half pound of Swiss cheese through the meat grinder; add to it the +yolks of two eggs, four tablespoonfuls of olive oil, a dash of cayenne +and a half teaspoonful of salt. Rub until you have a perfectly smooth +paste. Put this mixture between layers of buttered rye bread and serve. +Do not trim the crusts nor cut. + + +Honolulu Sandwiches + +Put two Spanish sweet peppers (pimientos), one Neufchatel cheese, one +pared and quartered apple and twelve blanched almonds through the meat +grinder. These may be put through alternately, or mixed as you grind. +Rub the mixture, add a half teaspoonful of salt and a saltspoonful of +paprika. Spread this between thin slices of buttered white or brown +bread. Press, cut the crusts and cut into fingers. + + +My Favorite + + ½ pound of American cheese + ½ cupful of thick sour cream + 1 teaspoonful of Worcestershire sauce + 1 tablespoonful of tomato catsup + ½ teaspoonful of salt + ½ teaspoonful of paprika + +Chop or mash the cheese, add gradually the cream, and when smooth add +all the other ingredients. Spread this mixture on thin slices of +buttered bread, cover the top with chopped cress, then cover with +another slice of bread, press the two together, trim off the crusts and +cut into triangles. + + +Creole Sandwiches + +Put a half pound of American cheese through your meat grinder, add to +it one Neufchatel cheese, mix well together; add one fresh peeled +chopped tomato. Peel the tomato and cut it into halves; squeeze out the +seeds and chop the flesh quite fine. Add one finely chopped sweet red +pepper. Add a half teaspoonful of salt and a little black pepper; mix +and spread between slices of white bread, or you may use one slice of +white with one slice of whole wheat bread. These are usually served cut +into rounds with an ordinary cake cutter. If you cut these economically +you can make one good sized round sandwich and a crescent from each, or +if you use a very small cutter you should make four round sandwiches. + + +Curry Sandwiches + +Rub one Neufchatel or Philadelphia cream cheese to a paste. Add one +pimiento, chopped fine; a dozen almonds put through the meat grinder; a +dozen pecan meats, also ground; a tablespoonful of tomato catsup, a +level teaspoonful of curry and two tablespoonfuls of desiccated grated +cocoanut. Mix thoroughly, add sufficient olive oil to make a smooth +paste, and spread between thin, unbuttered slices of white bread; trim +the crusts and cut into long fingers. These are nice to serve with plain +lettuce salad at dinner. + + +Deviled Cheese Sandwiches + +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 butter, four tablespoonfuls of +sherry and a half teaspoonful of salt. Mix until perfectly smooth, and +spread between thin slices of buttered bread; trim the crusts and cut +into triangles. + + +Roquefort Sandwiches + +Mash a quarter of a pound of Roquefort cheese, adding gradually +sufficient melted butter to make a paste. Spread this between slices of +buttered bread, press together, trim the crusts, and cut into fingers. + + +Camembert Sandwiches + +Spread Camembert cheese between slices of buttered 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 butter; do not make it too soft. Add a +saltspoonful of black pepper and a palatable seasoning of salt. Spread +between slices of buttered whole wheat or white bread, press the two +together, trim the crusts and cut into shape. + + +Salt-Cucumber Sandwiches + +Spread the bread, and cut the slices about half an inch thick. Then cut +a German or Holland cucumber 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 +cucumber, 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 buttered bread; press the two together, trim into shape +and serve on a napkin in a pretty wicker basket. + + +Cucumber Sandwiches + +These are very nice to serve with a fish course in place of bread or +rolls and a salad. Slice the cucumbers 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. Butter thin slices of +bread, cover them with a layer of cucumbers that have been drained and +dried on a napkin, sprinkle over the dressing, put on another layer of +buttered 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 + +Butter 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 butter 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 butter 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 buttered 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 butter, a half +teaspoonful of curry powder and a saltspoonful of salt. Spread this +mixture between slices of buttered 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 butter 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 buttered bread, trim the crusts and +cut into shapes. + +Almost any bits of left-over meat may be substituted 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 butter 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, butter 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 butter, 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 +butter; 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 buttered 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. Butter thin slices of brown bread; do not +trim off the crusts. Put on one slice a layer of thin crisp cucumber, +cover this with flaked fish, put a tablespoonful of mayonnaise in the +center, put on another layer of chopped cress, then a slice of buttered +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 butter, 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 buttered 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. Butter 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 buttered bread. Press together, +trim the crusts and cut into triangles. + + +Swedish Sandwiches + +Flake any cold cooked fish, dust it with salt, pepper and lemon juice. +Rub the bottom of a bowl with a clove of garlic, add a half cupful of +mayonnaise, four finely chopped gherkins, twelve chopped olives and two +tablespoonfuls of capers. Mix and stir in two tablespoonfuls of finely +chopped parsley. Spread a thin layer of this dressing over a plain slice +of bread, do not butter the bread, cover it with fish, put on top a +crisp lettuce leaf, then cover with another slice of bread that has been +spread with the dressing. Press, trim the crusts and cut into fingers. + + +French Chicken Sandwiches + +Chop the white meat of one chicken very fine; pound to a paste. Add +one-half teaspoonful of salt and a dash of red pepper. Cover one +tablespoonful of gelatin, with a tablespoonful of cold water, soak it +for about five minutes, then add to it ten tablespoonfuls of thick +cream; stand this over teakettle and stir until gelatin is dissolved. +Now, beat into this the chicken, stand it aside in a square pan until +cold. Cut the chicken into very thin slices; put a slice on a slice of +buttered bread; cover this with another slice of bread and cut into +shape. + + +Game Sandwiches + +Remove the breasts from two partridges after they have been baked or +roasted. Chop the meat rather fine; reduce two sardines to a paste. +While you are mashing the sardines, add gradually about two +tablespoonfuls of soft butter, a dash of red pepper and a half +teaspoonful of salt. Spread the bread first with the sardine paste; then +sprinkle over the chopped game; dust this with salt and a little pepper; +cover with another slice of bread, press lightly; trim into shape. + + +German Sandwiches + +Cut thin slices of rye bread; butter before you take them from the loaf. +Spread each slice with a thin layer of limburger cheese. Cut bologna +sausage into the thinnest possible slices; cover the limburger with the +sliced bologna, and then a thin piece of pumpernickel; cover with +another slice of bread that has been coated with a layer of cheese. +Press the two together; do not remove the crusts. Serve on a napkin in a +wicker basket. + + +Ham Sandwiches + +Chop cold boiled ham very fine. To each cupful of this ham, after it +has been chopped, stir in two tablespoonfuls of melted butter, dash of +red pepper and about one-half teaspoonful of onion juice. Have bread +sufficiently stale to cut nicely. Remove end crust, butter and cut a +very thin slice; remove the crusts, and spread with the ham paste. Serve +same as tongue sandwiches. + + +Indian Sandwiches + +Take two sardines, remove skin and bones, put them into mortar and pound +fine; add a teaspoonful of anchovy paste, a dash of salt and red pepper +and the hard-boiled yolks of six eggs, rubbed smooth; stir two +tablespoonfuls of olive oil into the mixture at the last. Cut bread into +slices about half an inch thick, remove crusts, then cut into +crescent-shaped pieces, toast, butter and cover with the mixture, serve +at once. + + +Lettuce Sandwiches + +Have bread made into a large, square loaf, take off the crust from one +end, butter and then cut into slices. Take the white part of lettuce, +wash and wipe it perfectly dry; have ready three hard-boiled eggs, +remove the yolks, put them through a sieve and rub to a perfectly smooth +paste with four tablespoonfuls of very thick cream. Add one-half +tablespoonful lemon juice and then stir in about four tablespoonfuls of +whipped cream; season with red pepper and add teaspoonful of salt. Cover +slices of bread with leaves of lettuce, put on a goodly quantity of +dressing and then on top of this another slice of bread. This may be +served in squares tied together with ribbon, or they may be pressed and +cut into long narrow pieces. Of course, they must be made only a short +time before serving. + + +Lobster Sandwiches + +Whole wheat bread or the ordinary Boston brown bread is the most +desirable for these sandwiches. Plunge the lobster into hot water; bring +to boiling point, and simmer gently three-quarters of an hour; remove +the meat, and cut it with a silver knife into dice. Now, sprinkle the +lobster with a little salt, red pepper and a tablespoonful of tarragon +vinegar. Allow it to stand for a few minutes, and then sprinkle over two +or three tablespoonfuls of melted butter. As soon as the butter has +chilled on the lobster, put a goodly layer over a slice of buttered +bread; cover with another slice of bread; press the two together, and +remove the crusts. Remember, there is only one layer of lobster between +two slices of bread. + + +Lobster Salad Sandwiches + +Cut fine the solid portion from one boiled lobster, put it into a bowl, +dust it lightly with salt and pepper and sprinkle over two +tablespoonfuls of lemon juice. Make a half cupful of mayonnaise from the +yolk of one egg and eight tablespoonfuls of olive oil. Select crisp +lettuce leaves. Mix the mayonnaise with the lobster, put a thin layer +over a slice of buttered bread, cover with a lettuce leaf, put another +thin layer of lobster on top of the lettuce leaf, then a second slice of +buttered bread. Press firmly together, cut off the crusts and cut the +slices into halves long ways, or you may make it into three fingers. + + +Mutton Sandwiches + +Chop a half pound of cold, cooked mutton very fine; add two +tablespoonfuls of cream or olive oil, a tablespoonful of capers, half a +teaspoonful of salt, and a saltspoonful of pepper; mix thoroughly. +Butter the slices on the loaf; cut them one-half inch thick, and trim +off the crusts. Spread thickly with the mixture; put at each of the four +corners a mint leaf; put on top another slice of buttered bread, from +which you have trimmed the crust, press the two together, and cut from +corner to corner making four triangles. + +These sandwiches may also be flavored with tomato catsup. + + +Mutton Club Sandwiches + +Cut brown bread into rounds or circles with an ordinary cake cutter. +Chop one-half pound of cold, boiled mutton rather fine; add two +tablespoonfuls of olive oil, half a teaspoonful of salt, and a +saltspoonful of paprika. Peel four or five quite solid tomatoes, cut +them into slices and push out the seeds. Put a slice of tomato on top of +a round of bread, fill the space from which you have taken the seeds +with the mutton mixture; put on top another round of buttered bread, and +press the two together. You may, if you like, put on top of the tomato a +lettuce leaf, and in the center of that half a teaspoonful of mayonnaise +dressing. Nice for luncheon on a warm day. + + +English Mutton Sandwiches + +Chop sufficient cold boiled mutton to make a pint. Add to it two +tablespoonfuls of capers, a half teaspoonful of salt, six tablespoonfuls +of cream or olive oil and a saltspoonful of pepper. Mash carefully and +put between layers of buttered bread; trim the crusts and cut into +triangles. + + +Spring Lamb Sandwiches + +Grind sufficient lamb to make a half pint, putting through the meat +grinder with the lamb the leaves from six stalks of mint. Add a half +teaspoonful of salt, two tablespoonfuls of melted butter or cream, and a +saltspoonful of pepper. Rub this to a paste and spread between toasted +English muffins. Leaves of mint may be put over the top of the lamb +before putting the muffins together. + + +Turkish Sandwiches + +Chop sufficient cold roasted mutton to make a pint; add two solid +tomatoes from a can of tomatoes, or two fresh tomatoes, peeled, the +seeds pressed out and the flesh chopped fine. Add a half cupful of +piñons or pine nuts, and sufficient olive oil to bind the whole +together. Spread this between thin, warm milk or beaten biscuits and +serve for afternoon tea or supper. + + +Picnic Sandwiches + +Take the ordinary French rolls; make a round opening in the top of +each, and then, with your finger, scoop out all the crumb, leaving the +roll in shape with a very small opening on top. Save the little piece of +crust from the top of the opening. Mix together four olives, one +gherkin, a tablespoonful of capers and one large green, sweet pepper, +chopped very fine. Chop fine two ounces of tongue, and mix it with the +white meat of one chicken, chopped fine. Mix together, and moisten with +a well-made mayonnaise dressing. Fill this into the roll, put on the +top, and arrange neatly on a napkin in a wicker basket; serve at once. +The rolls may be prepared and the mixture made some time before serving, +but the two should be put together at the last moment. + + +Potato Sandwiches + +Mash four good-sized boiled potatoes; add a level teaspoonful of salt, +four tablespoonfuls of thick cream, and the yolks of four hard-boiled +eggs rubbed to a smooth paste, a saltspoonful of pepper, two +tablespoonfuls of olive oil; mix thoroughly until you have a perfectly +smooth paste. Put this between slices of brown bread and butter, trim +off the crusts, and cut into triangles. The top may be garnished with +cress or lettuce. + + +Salad Sandwiches + +Chop fine half a pound of cold, cooked chicken; mix with it six +tablespoonfuls of mayonnaise dressing; add half a teaspoonful of salt +and a saltspoonful of pepper; put this between slices of bread and +butter, and cut into fancy shapes. + +These sandwiches may also be trimmed with lettuce or cress, and almost +any meat may be substituted for the chicken. If beef is used, a +tablespoonful of tomato catsup may be added; with mutton a tablespoonful +of capers. Beef is much better garnished with cress, mutton with mint, +chicken with lettuce or celery. + +Lobsters and crabs may be mixed with mayonnaise and used as a salad +sandwich; garnish of course with lettuce. + + +Fish Salad Sandwiches + +Flake one can of salmon, or an equal quantity of cold boiled fish. Add +to it a half teaspoonful of salt, a dash of cayenne and one ordinary +cucumber, grated and drained. Just before serving time butter 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 +buttered bread. + + +Sardine Sandwiches + +Cut slices of bread about one-half an inch thick, butter 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 butter, half a teaspoonful of salt, +and a saltspoonful of pepper. Butter 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 butter; 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 butter, dash of red pepper and about one-half +teaspoonful of onion juice. Have bread sufficiently stale to cut nicely. +Remove end crust, butter 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 butter. + + +Farmer's Sandwiches + +Butter each slice on the loaf, slice it off very thin. Remove the +crusts, lay a crisp lettuce leaf on one half the buttered slices, spread +with sandwich dressing and cover with a slice of buttered 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 butter 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 shells and cut them into slices lengthwise. A very fine wire +is best for cutting eggs. Butter 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 buttered 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 butter, 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 buttered 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 butter or +olive oil and four or five tablespoonfuls of finely-shredded water +cress. Put this between slices of buttered whole wheat or brown bread; +trim the crusts and cut into triangles. + + +Plain Corned Beef Sandwiches + +Butter an equal quantity of white and whole wheat bread. Cut the cooked +corned beef into very thin slices. Put a slice on a slice of buttered +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 à 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. Butter 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. Butter thin slices of bread, put on a layer of +salt beef, then a thin layer of the horseradish sauce and another layer +of buttered bread. Press together, trim the crusts and cut into +triangles. + + +Sandwiches à 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 buttered brown bread, cover it with leaves of cress, and then +put on another thin slice of buttered 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 butter, 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-Butter Sandwiches + +Mix one glass of nut butter with two tablespoonfuls of olive oil and one +tablespoonful of chopped pimientos. Spread this on a slice of unbuttered +brown bread, cover with finely-chopped cress or shredded lettuce, place +on top a slice of buttered 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 butter, 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, +buttered; 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 butter and a jam or fruit filling. They +are usually cut into circles; it is more economical to do this before +the bread is buttered, 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." + + +Cherry Sandwiches + +Chop a quarter of a pound of candied cherries very fine, adding +occasionally as you chop them a few drops of orange juice, if you use +wine, a few drops of sherry. Mix thoroughly and spread over water thins, +making it a little deeper in the center than at the edges. These +sandwiches are better made from crackers than from bread. Arrange neatly +on a pretty glass dish, and they are ready to serve. + + +Fig Sandwiches + +Split a dozen figs and scrape out the soft portion, rejecting the skins; +work this to a paste. Cut the slices of bread from the loaf, buttering +before you cut them; make them quite thin. Remove the crusts, and spread +this thick paste over the bread and roll carefully; press for a moment +until there is no danger of the roll opening; roll each in a piece of +tissue paper; twist the ends as you would an old-fashioned "secret," or +they may be tied with baby ribbon. These are exceedingly wholesome and +palatable. + + +Fruit and Nut Sandwiches + +These are perhaps the most attractive of all the sweet sandwiches. + +Put through the meat chopper a quarter of a pound of almonds with half +a pound of washed figs, the same quantity of dates, the same of raisins, +and a pound of pecan nuts; put them through alternately so that they +will be mixed in chopping. Pack the mixture into round baking powder +tins, pressing it down firmly, and stand it aside over night. When +wanted, dip the tin in hot water, loosen it with a knife and shake out +the mixture. With a sharp knife cut into very thin slices and put them +between two rounds of buttered bread. Serve with chocolate. + +The combination may be varied; candied cherries, citron or any of the +candied fruits may be substituted for the dates and figs. Brazilian and +pine nuts may be substituted for a portion of the pecans. + + +Orange Marmalade Sandwiches + +These sandwiches may be made precisely the same as fig sandwiches, +substituting the orange marmalade for the figs. + + +Sponge Cake Sandwiches + +Bake a sponge cake in a square loaf; cut it into slices a quarter of an +inch thick; cut the slices into rounds with a small biscuit cutter. With +another small cutter take out the center leaving the ring; put this ring +on top of a solid round making sort of a patty as it were; fill the +spaces with a mixture of chopped candied fruit that has been soaked in +orange juice over night; cover the top with the meringue made from white +of egg and sugar; put them in the oven to brown, dish neatly and they +are ready to use. These cannot stand over an hour as the fruit will +soften the cake. + + +Fresh Fruit Sandwiches + +These sandwiches are exceedingly nice to serve for afternoon teas. They +must be used soon after they are made. They will, however, if wrapped in +a damp napkin, keep for an hour, but as fruit is soft the bread is +liable to become moist, which spoils the sandwich. + +Butter the bread and put between layers of sliced strawberries, dusted +with powdered sugar; or raspberries, or large blackberries cut into +halves; or peaches, finely chopped; or apple seasoned with a little +salt, pepper, olive oil and lemon juice; or sliced bananas with a dash +of lemon juice, are all nice. + + +Raisin Sandwiches + +Put one-half pound of seeded raisins through the meat grinder, add a +quarter of a pound of almonds that have been blanched, dried and ground. +Add a half tumbler of quince jelly, mix thoroughly and put between thin +slices of buttered white bread. These sandwiches are very nice in place +of cake for afternoon teas or evening companies. + + +Afternoon Teas + +Stone a quarter of a pound of dates, put them through a meat grinder, +add to them a half tumbler of nut butter, mix until smooth, add four +tablespoonfuls of sweet cream and a tablespoonful of orange juice. Put +this mixture between thin slices of white buttered bread, press +together, trim the crusts and cut into fingers or four small triangles. + + +Nut and Apple Sandwiches + +Put a half cupful of _thick_ stewed apples into a bowl, add the grated +yellow rind of quarter of an orange and one cupful of finely chopped +mixed nuts. Spread this on saltines, Uneedas, or any crisp cracker. Put +on top another cracker and serve at once. These are very nice for +children's parties. Of course one may use buttered bread, either white +or brown. + + +Grape Fruit Sandwiches + +Spread any crisp cracker with a thin layer of grape fruit marmalade, put +on top another cracker and serve at once. + + +Ginger Sandwiches + +Put four or five pieces of ginger through your meat chopper. Stir this +paste into a half cupful of orange marmalade. Put between slices of +buttered bread, press them together, trim the crusts and cut into +fingers. These are nice for afternoon teas. Ginger and carrot marmalade +are also very nice. + + + + +CANAPÉS + + +These are slices of bread cut into fancy shapes, toasted or quickly +fried in hot oil, or they may be spread with butter and browned in a +quick oven. One slice only is used for each canapé. The mixture is +spread on top, the top garnished, and the canapé used at once. + + +Anchovy Canapés + +Cover a round or square of toast with anchovies that have been mashed +and seasoned with a little tomato catsup. Put a little chopped celery +around the edge as a garnish and send at once to the table. + + +Caviar Canapés + +Season the caviar with onion and a very little lemon juice; spread over +a round or square canapé, put chopped onion around the edge, garnish the +top with a hard-boiled egg; place on paper mats and send at once to the +table. These are used as first course at lunch or dinner. + + +Swedish Canapés + +Cut thick slices of whole wheat or Graham bread, trim the crusts and +hollow out the centers, being careful not to make a hole all the way +through. Pound or mash the hard boiled yolks of three eggs with a +tablespoonful of anchovy paste or two anchovies, two tablespoonfuls of +butter and a dash of lemon juice. Cut a dill pickle lengthwise into +slices an eighth of an inch thick, then cut these slices into long +strips a half inch wide. Cut large pickled beets into strips of the same +width. Cut a dozen pimolas into halves. Butter the bread, fill with the +paste, put over the strips of dill pickle, leaving one inch between each +strip. Cross these with strips of pickled beets, put half of a pimola +into each square. Dish on paper mats. Serve as an appetizer before soup. + + +Chopped Tongue Canapés + +Chop cold, cooked tongue very fine; season it with two tablespoonfuls +of olive oil and a dusting of pepper; spread it over the top of a round +of toasted bread; garnish the edge with the small leaves of cress, put a +little grated hard-boiled egg in the center and send at once to the +table. + + +Sardine Canapés + +Remove the skin and pound the sardines to a paste; put a thick layer of +this paste over the top of a round of toasted bread. Cut one gherkin +into very thin slices, arrange them overlapping around the edge; put a +little finely chopped hard-boiled egg in the center, and they are ready +to serve. + + +Fish Canapés + +Pound a quarter of a pound of cooked fish to a paste; season it with a +few drops of onion juice, a saltspoonful of salt, and a dash of black +pepper. Stir into it two tablespoonfuls of sauce tartare; spread this on +six or eight rounds of buttered bread browned in the oven; garnish the +tops with grated cucumber and send to the table. + + +Deviled Oyster Canapés + +Cut slices of bread into squares, toast and remove the crusts. Remove +the hard part from a pint of pickled oysters, place oysters over bread, +close together and in rotation, dust thickly with red pepper; put over +as a thin covering a highly seasoned sauce mayonnaise, and serve. Do not +put over a second piece of bread. + + +Pâté de Foie Gras Canapés + +For twenty-four sandwiches take one tureen of foie gras. Remove the +fat, and mash the foie gras to a perfectly smooth paste, adding +gradually four tablespoonfuls of soft, not melted, butter; add a dash of +cayenne and a half teaspoonful of salt and about ten drops of onion +juice, and press the whole through a sieve. Cut slices of bread into +fancy shapes and toast; crescents are very pretty. Cover each slice +thickly with this paste; garnish with hard-boiled white of egg, cut into +diamonds or tiny crescents, and olives cut into rings. Arrange neatly, +and they are ready to serve. + + +Hot Canapés + +A canapé is the half of a sandwich, as it were. Minced meats of various +kinds are served on one slice of bread. In many books they are called +"uncovered sandwiches." The cold canapés are placed always among the +appetizers and served before the soup. They are made of such materials +as caviar, sardines, anchovies, pickled oysters, pickled lobster, +deviled shrimps, or a mixture of one or two of these materials. + +A hot canapé, however, is served in the place of fish or as an entrée. +If they are dressed with either fish or shell-fish they will take the +place of that course. When made from chicken, sweetbreads or game, +should be served as an entrée, following the fish. + + +Fish Canapés + +Pick apart sufficient cold cooked fish to make a half pint. Rub +together two level tablespoonfuls of butter and two of flour, add a half +pint of milk, stir until boiling, add a half teaspoonful of salt, a +teaspoonful of soy, a dash of red pepper and a half saltspoonful of +black pepper. When this is hot add the fish and four or five nice sliced +mushrooms; stand over hot water, without stirring, until the fish is +thoroughly heated. While this is heating, trim the crusts from six +slices of bread; toast the one side carefully. Have ready in your pastry +bag with a star tube a pint of light mashed potatoes; press in a +rope-like form, or in small rosettes, around the edge of the bread on +the untoasted side. Brush the bread with a little melted butter, put +them in the oven until the potatoes and bread are a golden brown. Dish +these on square paper mats on individual plates, fill the centers with +the creamed fish and send at once to the table. + +Canned salmon may be used in the place of fresh boiled fish. + + +Lobster Canapés + + 1 three-pound lobster + The yolks of two eggs + 2 level tablespoonfuls of butter + 2 level tablespoonfuls of flour + ½ pint of milk + 1 tablespoonful of chopped parsley + 1 level teaspoonful of salt + 1 saltspoonful of white pepper + 1 pint of mashed potatoes + 6 slices of bread + +Toast the bread and arrange the potatoes according to the preceding +recipe. Rub the butter and flour together, add the milk; when boiling +add the seasoning and the lobster. When very hot stir in carefully the +well-beaten yolks of the eggs. Stir this until it is smoking hot, but be +careful not to boil, or it will curdle. Fill this on top of the toast +that has been garnished with potatoes, dust with chopped parsley and +send to the table. + +Shrimps may be substituted for lobster. + + +Sweetbread Canapés + + 1 pair calf's sweetbreads + ½ can of mushrooms + 2 level tablespoonfuls of butter + 2 level tablespoonfuls of flour + ½ pint of milk + ½ teaspoonful of salt + 1 saltspoonful of pepper + +Boil the sweetbreads carefully for three-quarters of an hour; throw +them into cold water; pick them apart, rejecting the membrane. Chop the +mushrooms very fine, add them to the sweetbreads. Rub the butter and +flour together, add the milk; when boiling add the salt, pepper, +sweetbreads and mushrooms; cover and stand over hot water ten to fifteen +minutes. Serve them on slices of bread, garnished with mashed potatoes +pressed through a star tube. + + +Canapés à la Trinidad + + Half the white meat from one boiled chicken + 1 pair of sweetbreads + 6 large fresh mushrooms + 2 level tablespoonfuls of butter + 2 level tablespoonfuls of flour + ½ pint of milk + 2 yolks of hard-boiled eggs + 1 level teaspoonful of salt + 1 saltspoonful of pepper + +Cut twelve slices of bread; trim the crusts so the slices will be of +even size. Cut out the centers from one-half the slices, leaving a wall +of one inch. Toast the solid slices. Brush the untoasted edge of the +bread with a little white of egg, lay on the rims and put them in the +oven to toast on the upper side. Pick the sweetbreads apart, after they +are carefully cooked, rejecting the membrane. Slice the mushrooms. Cut +the chicken into dice. Put the butter into a saucepan, add the +mushrooms, toss for a minute until the mushrooms are slightly softened, +then add the flour, mix, and add the milk, salt and pepper. Cover this +on the back part of the stove for ten or fifteen minutes until the +mushrooms are cooked; then add the meat. Stand this over hot water ten +or fifteen minutes. The toast should now be done and crisp. Arrange each +canapé on a square of lace paper on an individual heated dish, put the +mixture in the center, garnish with the yolk of the eggs pressed through +a sieve. Garnish the very top with a little chopped truffle or a little +chopped parsley. These are the handsomest of all hot canapés, and while +they are usually served following the soup at dinner, they may be used +for the main course at a ladies' luncheon, or at a supper. + + +Game Canapés + +Cut any pieces of left-over game into dice. Put two tablespoonfuls of +butter and two of flour in a saucepan, add a half pint of stock. When +boiling add a half can of very fine mushrooms, a tablespoonful of +chopped ham, a tablespoonful of chopped parsley, a level teaspoonful of +salt and a saltspoonful of pepper. Bring this to a boil, add the game; +stand over hot water for fifteen or twenty minutes until the game has +absorbed part of the sauce, then add two tablespoonfuls of sherry or +Madeira, and fill into the square canapés made the same as in preceding +recipe. + + +Lamb Canapés + + 2 cans, or one quart of cooked peas + 1 blade of mace + 2 level tablespoonfuls of butter + 2 level tablespoonfuls of flour + ½ pint of stock + 1 teaspoonful of kitchen bouquet + ½ teaspoonful of salt + 1 tablespoonful of chopped onion + 2 tablespoonfuls of claret + 1 saltspoonful of pepper + +Put the butter and onion in a saucepan, shake it over the fire, then +add the cold boiled lamb, cut into blocks; you should have one pint. +When this is boiling add all the seasoning and stand the mixture over +hot water on the back of the stove while you make the canapés. Press the +peas through a sieve; the pulp must be quite dry; add to it a palatable +seasoning of salt and pepper and one or two tablespoonfuls of melted +butter. Put these in a pastry bag. Toast the bread on one side, put the +peas around in rope-like form, or roses, on the untoasted side, making a +border sufficiently high to hold the lamb. Stand in the oven until the +bread is carefully toasted. Arrange them on lace papers on heated +plates, fill the center with the lamb mixture and send to the table. + + +Club-House Sandwiches + +Club-house sandwiches may be made in a number of different ways, but are +served warm as a rule on bread carefully toasted at the last moment. Put +on top of a square of toasted bread a thin layer of broiled ham or +bacon; on top of this a thin slice of Holland pickle, on top of that a +thin slice of cold roasted chicken or turkey, then a leaf of lettuce in +the center of which you put a teaspoonful of mayonnaise dressing; cover +this with another slice of buttered toast. Press the two together, and +cut from one corner to another making two large triangles, and send at +once to the table. + +People not using ham may make a palatable sandwich by putting down +first a layer of cold boiled tongue, then a layer of Holland cucumber, a +layer of turkey or chicken, another layer of cucumber and the slice of +toast. Garnish with little pieces of water cress before putting on the +last slice. + + + + +SCENTED SANDWICHES + + +There is a group of rather æsthetic sandwiches made from thin slices of +bread and butter flavored or scented with flowers. Among those in common +use are clover, rose and the nasturtium. + +The crust is trimmed off from the outside of the loaf; the loaf placed +down in a clean stone jar in a nest of clover blossoms; the butter is +put in a piece of cheese cloth and also covered with clover, and the jar +covered over night. The next morning the bread and butter will have the +flavor of clover. + + +Rose Sandwiches + +In making rose sandwiches cover the bread and butter with rose leaves +over night. Put a few rose petals between the slices when making the +sandwiches. + + +Nasturtium Sandwiches + +Cover the bread and butter with nasturtium flowers over night. In making +the sandwiches place at each corner of the slice a flower, so that in +cutting from corner to corner you have a little triangular sandwich +holding a nasturtium flower uncut. + + +Violet Sandwiches + +These are made the same, covering the slice of bread and butter with +the petals of the violet. + + + + +ADDITIONAL RECIPES + + + + +INDEX + + + Afternoon Teas, 61 + + Anchovy Canapés, 63 + and Egg Sandwiches, 14 + Sandwiches, 13 + + + Beef, Corned, Sandwiches, 53 + Deviled, Sandwiches, 52 + English Salt, Sandwiches, 54 + Plain Corned, Sandwiches, 53 + + Bread, 9 + German Potato, 11 + Nineteenth Century, 12 + Nut, 13 + White, 12 + + + Cake, Sponge, Sandwiches, 59 + + Camembert Sandwiches, 28 + + Canapés, 63 + à la Trinidad, 71 + Anchovy, 63 + Caviar, 63 + Chopped Tongue, 64 + Deviled Oyster, 66 + Fish, 65, 67 + Game, 72 + Hot, 67 + Lamb, 73 + Lobster, 69 + Pâté de Foie Gras, 66 + Sardine, 65 + Swedish, 64 + Sweetbread, 70 + + Caviar Canapés, 63 + Sandwiches, No. 1, 15 + No. 2, 15 + + Celery Sandwiches, 16 + Salad Sandwiches, 16 + + Cheese, Cottage, Sandwiches, 29 + Deviled, Sandwiches, 28 + Sandwiches, No. 1, 23 + No. 2, 23 + No. 3, 24 + Workman's, 24 + + Cherry Sandwiches, 57 + + Chicken and Almond Sandwiches, 19 + Lettuce Sandwiches, à la Kendall, 19 + Cream of, Sandwiches, 34 + Curried, Sandwiches, 33 + French, Sandwiches, 39 + Rolled, Sandwiches, 17 + + Chopped Tongue Canapés, 64 + + Club-House Sandwiches, 74 + + Club, Mutton, Sandwiches, 44 + + Cold Beef Sandwiches, 14 + + Corned Beef Sandwiches, 53 + + Cottage Cheese Sandwiches, 29 + + Crab Sandwiches, 33 + + Cream of Chicken Sandwiches, 34 + + Creole Sandwiches, 26 + + Cucumber Sandwiches, 30 + + Curried Chicken Sandwiches, 33 + Egg Sandwiches, 32 + Oyster Sandwiches, 31 + Sardine Sandwiches, 32 + + Curry Sandwiches, 27 + + + Deviled Beef Sandwiches, 52 + Cheese Sandwiches, 28 + Oyster Canapés, 66 + Sandwiches, 35 + + Dressing, Sandwich, 51 + + + East Indian Lentil Sandwiches, 55 + + Egg, Curried, Sandwiches, 32 + Farmer's, Sandwiches, 52 + Sandwiches, No. 1, 35 + No. 2, 36 + + English Mutton Sandwiches, 45 + Salt-Beef Sandwiches, 54 + + + Farmer's Egg Sandwiches, 52 + Sandwiches, 51 + + Fig Sandwiches, 58 + + Filipino Sandwiches, 56 + + Fish Canapés, 65, 67 + Salad Sandwiches, 48 + Sandwiches, 36 + + Flaked Fish Sandwiches, 36 + + French Chicken Sandwiches, 39 + + Fresh Fruit Sandwiches, 60 + + Fruit and Nut Sandwiches, 58 + Fresh, Sandwiches, 60 + Grape, Sandwiches, 62 + + + Game Canapés, 72 + Sandwiches, 39 + + German Sandwiches, 25, 40 + Potato Bread, 11 + + Ginger Sandwiches, 62 + + Grape Fruit Sandwiches, 62 + + + Ham Sandwiches, 40 + + Honolulu Sandwiches, 25 + + Hot Canapés, 67 + + + Indian Sandwiches, 41 + + + Lamb Canapés, 73 + Spring, Sandwiches, 45 + + Lentil, East Indian, Sandwiches, 55 + + Lettuce Sandwiches, 41 + + Lobster Canapés, 69 + Salad Sandwiches, 43 + Sandwiches, 42 + + + Marmalade, Orange, Sandwiches, 59 + + Mutton, English, Sandwiches, 45 + Club Sandwiches, 44 + Sandwiches, 43 + + My Favorite, 26 + + + Nasturtium Sandwiches, 76 + + Nineteenth Century Bread, 12 + + Nut and Apple Sandwiches, 61 + Bread, 13 + Butter Sandwiches, 56 + + + Orange Marmalade Sandwiches, 59 + + Oyster, Curried, Sandwiches, 31 + Deviled, Canapés, 66 + + + Pâté de Foie Gras Canapés, 66 + + Picnic Sandwiches, 46 + + Plain Corned Beef Sandwiches, 53 + + Potato Sandwiches, 47 + + Princess Sandwiches, 20 + + + Raisin Sandwiches, 60 + + Rolled Bread and Butter Sandwiches, 17 + Chicken Sandwiches, 17 + + Roquefort Sandwiches, 28 + + Rose Sandwiches, 75 + + + Salad, Celery, Sandwiches, 16 + Fish, Sandwiches, 48 + Lobster, Sandwiches, 43 + Sandwiches, 47 + Sardine, Sandwiches, 48 + + Salmon Sandwiches, 37 + + Salt, Cucumber Sandwiches, 29 + + Sandwich Dressing, 51 + + Sandwiches, 7 + à la Bernhardt, 55 + Rorer, 18 + Stanley, 54 + Anchovy, 13 + and Egg, 14 + Camembert, 28 + Caviar, No. 1, 15 + No. 2, 15 + Celery, 16 + Salad, 16 + Cheese, No. 1, 23 + No. 2, 23 + No. 3, 24 + Chicken and Almond, 19 + Lettuce, à la Kendall, 19 + Club-House, 74 + Cold Beef, 14 + Corned Beef, 53 + Cottage Cheese, 29 + Crab, 33 + Cream of Chicken, 34 + Creole, 26 + Cucumber, 30 + Curried Chicken, 33 + Egg, 32 + Oyster, 31 + Sardine, 32 + Curry, 27 + Deviled, 35 + Beef, 52 + Cheese, 28 + East Indian Lentil, 55 + Egg, No. 1, 35 + No. 2, 36 + English Mutton, 45 + Salt-Beef, 54 + Farmer's, 51 + Egg, 52 + Filipino, 56 + Fish, 36 + Salad, 48 + Flaked Fish, 36 + French Chicken, 39 + Game, 39 + German, 25, 40 + Ham, 40 + Honolulu, 25 + Indian, 41 + Lettuce, 41 + Lobster, 42 + Salad, 43 + Mutton, 43 + Club, 44 + My Favorite, 26 + Nut-Butter, 56 + Picnic, 46 + Plain Corned Beef, 53 + Potato, 47 + Princess, 20 + Rolled Bread and Butter, 17 + Chicken, 17 + Roquefort, 28 + Salad, 47 + Salmon, 37 + Salt-Cucumber, 29 + Sardine, 49 + Salad, 48 + Scented, 75 + Spanish, 37 + Spring Lamb, 45 + Swedish, 38 + Sweet, 57 + Swiss, 49 + Tea Biscuit, 21 + To Keep, 9 + Tongue, 50 + Turkish, 45 + Windsor, 20 + Workman's Cheese, 24 + + Sardine Canapés, 65 + Curried, Sandwiches, 32 + Salad Sandwiches, 48 + Sandwiches, 49 + + Scented Sandwiches, 75 + Nasturtium, 76 + Rose, 75 + Violet, 76 + + Spanish Sandwiches, 37 + + Sponge Cake Sandwiches, 59 + + Spring Lamb Sandwiches, 45 + + Swedish Canapés, 64 + Sandwiches, 38 + + Sweetbread Canapés, 70 + + Sweet Sandwiches, 57 + Afternoon Teas, 61 + Cherry, 57 + Fig, 58 + Fresh Fruit, 60 + Fruit and Nut, 58 + Ginger, 62 + Grape Fruit, 62 + Nut and Apple, 61 + Orange Marmalade, 59 + Raisin, 60 + Sponge Cake, 59 + + Swiss Sandwiches, 49 + + + Tea Biscuit Sandwiches, 21 + + To Keep Sandwiches, 9 + + Tongue, Chopped, Canapés, 64 + Sandwiches, 50 + + Turkish Sandwiches, 45 + + + Violet Sandwiches, 76 + + + White Bread, 12 + + Windsor Sandwiches, 20 + + Workman's Cheese Sandwiches, 24 + + + Yeast, 10 + + + + +SOME OTHER BOOKS + +Published by + +Arnold and Company + + +=Mrs. Rorer's NEW Cook Book= + +A big book of 731 pages, abundantly illustrated. Its bigness is no +criterion of its goodness. The fact that it is the best work of the best +years of Mrs. Rorer's life; that it is a complete new book telling of +the things one needs to know about cooking, living, health, and the +easiest and best way of housekeeping--these are what make for goodness, +and place this book far in advance of any other of a like nature. + +The New Cook Book covers all departments of cookery. A masterly +exposition of each subject is given, followed by recipes for the proper +preparation, cooking and serving of the various kinds of foods. There +are over 1500 recipes in the book. + +The illustrations are an important feature. One set of pictures shows +the proper dressing of the table during a course dinner. Then there is a +complete set showing the method of carving meats, poultry, game, etc.; +and many others illustrating special features of the book. + +Large 12mo, 731 pages, profusely and beautifully illustrated; bound in +cloth, $2.00 net; by mail, $2.20 + + +=Mrs. Rorer's Philadelphia Cook Book= + +This is the standard book of Mrs. Rorer's that has been before the +public for a number of years. It has no connection with Mrs. Rorer's New +Cook Book. Each book is independent of the other, and the possession of +one forms no reason for doing without the other. + +The Philadelphia Cook Book is full of good things, and, like all of Mrs. +Rorer's works, is eminently practical. It is a standard of excellence, +in that it is full of the brightest things in cookery; the recipes are +absolutely reliable, and the general instructions to housekeepers of the +most helpful and necessary character. + +Nearly all cook books assume some knowledge and experience on the part +of those who use them, but Mrs. Rorer makes her explanations so clear, +and gives such definite directions, as to quantities, that the beginner +has no difficulty in successfully accomplishing all the book calls for. +Then there are frequent hints as to the proper use of left-overs, how to +market, and, in many ways, information is given that is alike useful to +the experienced cook as to the tyro in matters culinary. + +The book is full of choice recipes, every one of which has been +successfully tested by Mrs. Rorer and found to come out right. This +alone is of incalculable benefit and ought to commend the book to the +favorable consideration of every housekeeper. + +The use of this book in the home means better health, better living, +economy in the use of food, and a consequent saving in dollars and +cents. + +12mo, nearly 600 pages, with portrait of author; bound in cloth, $1.00 +net; by mail, $1.15 + + +=Mrs. Rorer's Vegetable Cookery and Meat Substitutes= + +This book has a twofold object: + + 1. To show the value of vegetables in their relation to diet and + health, how to prepare, cook and serve them, what to eat under certain + conditions of health, and thus have them perform their proper work. + + 2. To give to the prudent housewife a knowledge of combinations of + foods in the shape of toothsome recipes to take the place of meat, or + as we call them--Meat Substitutes. + +It goes without saying that we all know too little about the value of +vegetables as food. We eat them because they are palatable, not +realizing their immense importance as body builders. Here they are +classified, and thus made to give us a right idea of their use. + +Then as to Meat Substitutes. It is not necessary to be a vegetarian to +desire a change from a meat diet. There are health reasons often +demanding abstention from meats; or economy may be an impelling motive; +or a desire for change and variety in the daily bill of fare may be +warrant enough. However we look at it here is the wonder book to point +the way to better and healthier living. + +There is an abundance of the choicest and most palatable recipes, and +they are given in such a manner, that if the directions are followed, +the results are sure. You cannot make mistakes. + +12mo, cloth, $1.50 net; by mail, $1.65 + + +=Mrs. Rorer's Every Day Menu Book= + +In the course of her teaching and editorial work, there have come to +Mrs. Rorer frequent requests for a book that will provide a daily bill +of fare, one that will be at once rational, its directions easy of +accomplishment, and give an excellent variety. Hence this Menu Book. + +It contains a menu for every meal in the year, systematically arranged +by months and days; menus for special occasions, such as holidays, +weddings, luncheons, teas, etc.; illustrations of decorated tables for +various social events, with appropriate menus; menus arranged for the +seasons both as to food and decorations; a department of menus without +meats. A fine volume that ought to commend itself to every housekeeper. + +12mo, 300 pages, handsomely illustrated; bound in cloth $1.50 net; by +mail, $1.65 + + +=Mrs. Rorer's Cakes, Icings and Fillings= + +Every one is interested in the cake problem. There is possibly no item +in the home bill of fare on which a woman prides herself as the ability +to make a good cake. But how to add variety to the goodness? Here's the +book to help. Contains a large number of enticing and valuable recipes +for cakes of all sorts and conditions. Some need filling, some need +icing--well, here you have all the necessary information. Best of all, +there is no fear as to results. Follow the directions and your cake is +bound to come out right. + +12mo, cloth, 50 cents net; by mail, 55 cents + + +=Mrs. Rorer's Canning and Preserving= + +The only book on the subject worth the name. In it Mrs. Rorer discusses +at length the canning and preserving of fruits and vegetables, with the +kindred subjects of marmalades, butters, fruit jellies and syrups, +drying and pickling. The recipes are clearly and simply given. In the +new edition now presented, the author has brought the book up to date, +and has included many new, rare and original recipes that have been +accumulating since the book was first introduced. It has always been a +favorite book with the public, and now it will be doubly welcome. + +New Edition: revised and rewritten, with the addition of much new matter + +12mo, cloth, 75 cents net; by mail, 80 cents + + +=Mrs. Rorer's My Best 250 Recipes= + +It would be strange indeed if, out of the multitude of recipes Mrs. +Rorer has invented and used during her long career as a teacher, writer +and lecturer, she did not have some that appealed to her more strongly +than others. She has gathered these together, classifying them under +their different heads. There are Best 20 Soups; Best 20 Fish Recipes; +Best 20 Meats; Best 20 Salads; Best 20 Desserts; Best 20 Sauces, +Vegetables, Fruit Preserves, Luncheon Dishes, Ices, Summer Recipes, Left +Overs, Game and Poultry, Breads and Biscuits, etc. + +12mo, cloth, 75 cents net; by mail, 80 cents + + +=Mrs. Rorer's New Salads= + +For Dinners, Luncheons, Suppers and Receptions. With a group of ODD +SALADS and some CEYLON SALADS. + +A salad made from a succulent green vegetable and French dressing, +should be seen on the dinner table in every well-regulated household +three hundred and sixty-five times a year. These green vegetables +contain the salts necessary to the well being of our blood; the oil is +an easily-digested form of fatty matter; the lemon juice gives us +sufficient acid; therefore simple salads are exceedingly wholesome. + +During the summer, the dinner salad may be composed of any well-cooked +green vegetable, served with a French dressing; string beans, +cauliflower, a mixture of peas, turnips, carrots and new beets, boiled +radishes, cucumbers, tomatoes, uncooked cabbage, and cooked spinach. In +the winter serve celery, lettuce, endive and chicory. + +New Edition: revised and rewritten, with the addition of much new matter + +12mo, cloth, 75 cents net; by mail, 80 cents + + +=Mrs. Rorer's Dainties= + +Possibly no part of the daily bill of fare so taxes the ingenuity of the +housewife as the dessert, that final touch to the meal that lingers in +the palate like a benediction. We tire of constant repetitions of +familiar things. We want variety. Why not have it when there are so many +ways and means of gratifying our tastes. Mrs. Rorer has given here a +number of choice things covering quite a range of possibilities. + +New Edition: revised and rewritten, with the addition of much new matter + +12mo, cloth, 75 cents net; by mail, 80 cents + + +=Mrs. Rorer's Many Ways for Cooking Eggs= + +Did you ever reflect what an important part eggs play in our domestic +economy? When from any reason other things fail, the perplexed housewife +knows she can do something to tide over her difficulties by the use of +eggs. But how many know the great possibilities that lie in an egg--the +very many ways of cooking and preparing them for the table? To many, +boiled, fried, poached and scrambled form the limit of their knowledge. +But get this book and you'll be surprised at the feast in store for you. +You'll also find recipes for delectable Egg Sauces. + +12mo, cloth, 50 cents net; by mail, 55 cents + + +=Mrs. Rorer's Made-Over Dishes= + +How to transform the left overs into palatable and wholesome dishes. +With many new and valuable recipes. + +We quote from the author's introduction: + +"Economical marketing does not mean the purchase of inferior articles at +a cheap price, but of a small quantity of the best materials found in +the market; these materials to be wisely and economically used. Small +quantity and no waste, just enough and not a piece too much, is a good +rule to remember. In roasts and steaks, however, there will be, in spite +of careful buying, bits left over, that if economically used, may be +converted into palatable, sightly and wholesome dishes for the next +day's lunch or supper." + +12mo, cloth, 50 cents net; by mail, 55 cents + + +=Mrs. Rorer's Sandwiches= + +Of all the useful and dependable articles of food, commend us to the +Sandwich. Nothing in the whole range of foods presents such a wonderful +opportunity for variety. The sandwich is the handy thing for suppers, +teas, social calls, school lunch baskets, picnics--but where can you not +use it to advantage and enjoyment? In this book Mrs. Rorer has given a +lot of new, original recipes, with some very odd ones. She has drawn +upon her wonderful knowledge and inventive faculty and the result is a +bewildering array of delectable sandwiches. + +New Edition: revised and rewritten, with the addition of much new matter + +12mo, cloth, 50 cents net; by mail, 55 cents + + +=Mrs. Rorer's How to Use a Chafing Dish= + +It is wonderful the amount of pleasure and satisfaction that can be had +with a Chafing Dish. Few people know how to use one successfully, +although the art is easily acquired. This book, for instance, gives the +proper directions for making hosts of good things, and if they are +followed implicitly, the most inexperienced person can be sure of +results. It is a handy thing in an emergency, and it forms a delightful +adjunct to a supper or dinner. Guests are always interested in watching +the evolution of some delectable dish, and the head of the table has a +chance to show his or her skill. + +New Edition: revised and rewritten, with the addition of much new matter + +12mo, cloth, 50 cents net; by mail, 55 cents + + +=Mrs. Rorer's Hot Weather Dishes= + +Its name tells the whole story. It is the only book of the kind +published. Hot weather seems to suspend the inventive faculty of even +the best housekeepers, and at a season when the appetite needs every +help and encouragement, this book will be found of the greatest use. + +12mo, cloth, 50 cents net; by mail, 55 cents + + +=Mrs. Rorer's Home Candy Making= + +A veritable book of sweets, full of choice recipes, with complete +instructions for making the many delicacies that delight both young and +old. It is the result of careful practice in teaching beginners how to +make attractive and wholesome varieties of home-made candies. The +excellence of the recipes consists in their simplicity and faithfulness +to details. + +12mo, cloth, 50 cents net; by mail, 55 cents + + +=Mrs. Rorer's Bread and Bread-Making= + +The object of this book is two-fold. First, to give in a concise and +easily-managed form a set of recipes used in every household every day. +Secondly, to point out the reasons why failures so often occur, even +with perfect recipes, and how to guard against them. + +12mo, cloth, 50 cents net; by mail, 55 cents + + +=Mrs. Rorer's Quick Soups= =New Ways for Oysters= + +These two books were written in response to requests for information on +the subjects. Designed to meet the special wants of a numerous class of +housekeepers who are given to entertaining, and are so often at loss to +know what and how to prepare for their guests. The housekeeper will find +them very handy. + +24mo, cloth, 25 cents net; by mail, 30 cents + + +=Household Accounts= + +A simple method of recording the daily expenses of the family. The book +contains ruled pages, systematically and simply divided into spaces in +which are kept the purchases for each day of milk, butter, eggs, meat, +groceries, vegetables, etc. The daily expenses total up for the months, +and the months for the year. There are other forms for recording +expenses of help, light, heat and general household expenditures in +table and bed linens, china and kitchen utensils, etc. + +Manilla boards, 25 cents net; by mail 30 cents + + +=Cakes, Cake Decorations and Desserts= + +By CHARLES H. KING. The author tells his methods in his own practical +way, and gives abundant recipes. The book is illustrated by engravings +of numerous decorated pieces, and has a silhouette chart. + +12mo, cloth, $1.00 net; by mail, $1.15 + + + + +[ Transcriber's Note: + + The following is a list of corrections made to the original. The first + line is the original line, the second the corrected one. + + Pâté de Foi Gras Canapés 66 + Pâté de Foie Gras Canapés 66 + + Sweetbread, 69 + Sweetbread, 70 + + Game Canapes, 72 + Game Canapés, 72 + + Lamb Canapes, 73 + Lamb Canapés, 73 + + Ninenteenth Century Bread, 12 + Nineteenth Century Bread, 12 + + Pate de Foie Gras Canapes, 66 + Pâté de Foie Gras Canapés, 66 + + day's lunch or supper. + day's lunch or supper." + + =Mrs. Rorer's How to Use a Chafing Dish= + =Mrs. Rorer's Sandwiches= + + =Mrs. Rorer's Sandwiches= + =Mrs. Rorer's How to Use a Chafing Dish= + + them very handy + them very handy. + + of numerous decorated pieces, and has a silhouette chart + of numerous decorated pieces, and has a silhouette chart. +] + + + + + +End of the Project Gutenberg EBook of Sandwiches, by Sarah Tyson Heston Rorer + +*** END OF THIS PROJECT GUTENBERG EBOOK SANDWICHES *** + +***** This file should be named 29329-8.txt or 29329-8.zip ***** +This and all associated files of various formats will be found in: + https://www.gutenberg.org/2/9/3/2/29329/ + +Produced by Jana Srna and the Online Distributed +Proofreading Team at https://www.pgdp.net (This file was +produced from images generously made available by The +Internet Archive/American Libraries.) + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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