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+
+*** START OF THE PROJECT GUTENBERG EBOOK 75893 ***
+
+
+  TRANSCRIBER’S NOTE
+
+  Italic text is denoted by _underscores_.
+
+  Some minor changes to the text are noted at the end of the book.
+
+
+
+
+                   [Illustration: Decorative border]
+
+                     THE UP-TO-DATE SANDWICH BOOK
+
+
+
+
+                             THE UP-TO-DATE
+                             SANDWICH BOOK
+
+                               _400 Ways
+                          to Make a Sandwich_
+
+                                   By
+
+                           EVA GREENE FULLER
+
+
+                       [Illustration: colophon]
+
+
+                                CHICAGO
+                          A. C. McCLURG & CO.
+                                  1909
+
+                   [Illustration: Decorative border]
+
+
+
+
+                               Copyright
+                          A. C. McClurg & Co.
+                                  1909
+
+
+                       _Published October, 1909_
+
+
+                            The Caslon Press
+                                Chicago
+
+
+
+
+                               CONTENTS
+
+
+                                                                    Page
+
+  Fish                                                                 7
+
+  Egg                                                                 29
+
+  Salad                                                               39
+
+  Meat                                                                61
+
+  Cheese                                                             101
+
+  Nut                                                                125
+
+  Sweet                                                              137
+
+  Miscellaneous                                                      167
+
+  Canapes                                                            173
+
+
+
+
+                               FOREWORD
+
+
+The first requisite in the preparation of good sandwiches is to have
+perfect bread in suitable condition. Either white, brown, rye, or
+entire wheat bread may be used, but it should be of close, even texture
+and at least one day old.
+
+Cream the butter with a wooden spoon and spread smoothly on the bread
+before it is cut; after cutting remove the crust and avoid spreading
+the butter or filling over the edge. When ready to serve, cut the
+sandwiches either square, triangular, long, narrow, round, or crescent
+shaped.
+
+In making rolled bread sandwiches, cut off the crust of a loaf of fresh
+bread and spread a thin layer of butter on one end of the loaf; cut
+off this buttered end in as thin a slice as possible and spread with
+the sandwich filling; roll up this slice and lay on a napkin; draw the
+napkin firmly around the rolled bread and pin it. Put in a cool place
+until ready to serve, then remove napkin and tie the sandwiches with
+baby ribbon or fasten with a tooth pick.
+
+French rolls may be used for picnics and out-of-door luncheons. Remove
+from the top of each roll a piece of the crust the size of a silver
+dollar, and with a spoon take out the centre. Fill the space with
+highly seasoned chopped meat, fish, lobster, or crab, replace lid, wrap
+in tissue paper, and serve with pickles or olives.
+
+For very small, dainty sandwiches to be served at afternoon teas or
+luncheons, the bread may be baked at home in pound baking powder cans.
+These should be only half filled, and then allowed to rise before
+baking. You then have a round slice without crust.
+
+A garnish such as the following may be used: For meat sandwiches, use
+pickles, olives, lettuce, watercress, parsley, and mint. For fish
+sandwiches, use pickles, olives, cress, parsley, slices of lemon, and
+hard-boiled egg. For cheese sandwiches, use pickles and olives. For
+sweet sandwiches, use lettuce, maiden hair fern, smilax, berries,
+flowers, and candied fruit.
+
+To keep sandwiches fresh, if prepared an hour or two before serving,
+wring out a napkin in cold water and cover the tray and keep in a cool
+place or wrap in wax paper.
+
+
+
+
+                                 FISH
+
+
+
+
+                     THE UP-TO-DATE SANDWICH BOOK
+
+
+                                 FISH
+
+
+_OYSTER SANDWICH_
+
+Chop raw oysters fine, add a dash of tabasco sauce, lemon juice, and
+oil. Season with pepper and salt. Spread this on thinly cut slices of
+white bread, with a lettuce leaf between.
+
+
+_FRIED OYSTER SANDWICH_
+
+On thin slices of lightly buttered white bread, place a lettuce leaf
+that has been dipped in mayonnaise dressing. Place fried oysters on
+lettuce leaf. Put slices together and garnish with a pickle.
+
+
+_DEVILED OYSTER SANDWICH_
+
+Cut slices of bread thin, remove crust, and toast. Cover a slice
+with oysters, dust thickly with red pepper and spread lightly with
+mayonnaise. Cover with another slice of toast. Garnish with a slice of
+lemon.
+
+
+_OYSTER LOAF SANDWICH_
+
+Cut Vienna rolls into halves and spread lightly with butter; on one
+half lay four fried oysters, cover with the other half of roll, and
+serve with a pickle.
+
+
+_OYSTER AND CAVIARE SANDWICH_
+
+Butter thin slices of brown bread, cover one slice thinly with caviare
+and on this lay two raw whole oysters; cover with another slice of
+bread and garnish with slice of lemon.
+
+
+_GRILL ROOM OYSTER SANDWICH_
+
+Toast three slices of white bread and lightly butter. Place fried
+oysters between the slices and dust lightly with pepper and salt. Cut
+in strips and serve on a lettuce leaf. Remove contents of half an
+orange peel and fill with chili sauce. Serve on the plate with the
+sandwich.
+
+
+_OYSTER SALAD SANDWICH_
+
+Chop fine two stalks of celery and one medium sized cucumber; add one
+cup of cold cooked oysters cut in pieces, mix with one-half cup of
+cream dressing. Place on thin slices of lightly buttered white bread
+with a crisp lettuce leaf between.
+
+
+_CAVIARE SANDWICH_
+
+Between thin slices of buttered rye bread, spread caviare; on top of
+that sprinkle a little finely chopped onion. Garnish top with a slice
+of lemon.
+
+
+_CAVIARE SANDWICH NO. 2_
+
+To a can of caviare add the juice of half a lemon, and one teaspoonful
+of olive oil. Mix well together until a paste is formed. Spread mixture
+on thin slices of lightly buttered white bread or toast and cover with
+another slice of bread.
+
+
+_CAVIARE-LOBSTER SANDWICH_
+
+Spread thinly buttered white bread with caviare, season with lemon
+juice, and on top of this lay a little minced lobster. Cover with
+another slice of buttered bread and place on a lettuce leaf.
+
+
+_ROE SANDWICH_
+
+Mix the yolks of three hard-boiled eggs with the roe of a salt herring.
+Place the mixture between thin slices of lightly buttered white bread.
+Garnish with a slice of lemon.
+
+
+_SHAD-ROE SANDWICH_
+
+One set of shad-roe that has been cooked and pounded in a mortar, the
+yolks of five hard-boiled eggs chopped very fine, two teaspoonfuls of
+finely chopped capers, a dash of paprika, and two tablespoonfuls of
+tabasco sauce. Mix and place between thin slices of lightly buttered
+white bread.
+
+
+_SHAD-ROE AND CUCUMBER SANDWICH_
+
+Marinate one cup each of cucumber and cooked shad-roe, and a dash of
+mayonnaise and place on a crisp lettuce leaf between thin slices of
+lightly buttered white bread.
+
+
+_LOBSTER SANDWICH_
+
+On thin slices of lightly buttered white bread lay a crisp lettuce
+leaf; on top of that place shredded meat of a boiled lobster that has
+been mixed with a little mayonnaise dressing. Cover with another slice
+of bread and press together.
+
+
+_LOBSTER SANDWICH NO. 2_
+
+Cut the meat of a cold boiled lobster into dice. Sprinkle with a little
+salt, red pepper, and a tablespoonful of tarragon vinegar. Add three
+tablespoonfuls of melted butter. Place mixture on slices of lightly
+buttered whole wheat or brown bread, cover with another slice of bread,
+press the two together, remove the crusts, and cut into triangles.
+Garnish with an olive.
+
+
+_LOBSTER SANDWICH NO. 3_
+
+Pound the meat of a medium sized lobster fine, add one tablespoonful of
+the coral, dried and mashed smooth, the juice of half a lemon, a dash
+of nutmeg, one-fourth teaspoonful of paprika, and two tablespoonfuls of
+soft butter. Mix all to a smooth paste and place between thin slices of
+lightly buttered white bread.
+
+
+_LOBSTER SANDWICH NO. 4_
+
+Chop the meat of a medium sized lobster and a stalk of celery fine,
+moisten with a little mayonnaise dressing, and place between thin
+slices of lightly buttered white bread. Garnish with a slice of lemon.
+
+
+_LOBSTER SALAD SANDWICH_
+
+Mix one cup of lobster meat with a little mayonnaise dressing. Marinate
+crisp lettuce leaves and arrange on thin slices of lightly buttered
+white bread; cover with lobster, and cover lobster with bread; sprinkle
+lobster coral on top. Prepare just before serving.
+
+
+_DUTCH LUNCH SANDWICH_
+
+Take two square salted crackers and place on one two thin slices of
+Bermuda onion, next a layer of sardines and squeeze a generous amount
+of lemon juice over all; then put remaining cracker (buttered) on top.
+Salmon may be substituted.
+
+
+_LOBSTER AND MUSHROOM SANDWICH_
+
+Cook one-half pound of mushrooms in a little butter until tender, then
+add one small sliced onion, moisten with a little stock and let simmer
+until done. Remove from the fire and chop fine; press through a sieve
+and season with salt and pepper and a dash of tomato catsup. When cool,
+add a little lobster meat pounded smooth, mix and spread on thin slices
+of lightly buttered white bread. Garnish with an olive.
+
+
+_SARDINE SANDWICH_
+
+Remove the skin and bones from two boxes of sardines, and pound the
+meat to a paste. Add a teaspoonful of anchovy paste, a dash of salt
+and red pepper, and rub in the yolks of six hard-boiled eggs, with two
+tablespoonfuls of olive oil. Spread mixture on toasted bread. To be
+eaten while toast is hot.
+
+
+_SARDINE SANDWICH NO. 2_
+
+Remove scales and bones from two boxes of sardines. Put the sardines
+in a mortar with the yolks of five hard-boiled eggs. Pound fine; add
+one tablespoonful of olive oil, the juice of one-half lemon, a pinch
+of mustard, a dash of pepper and salt, two sprigs of finely chopped
+watercress. When smoothly blended spread the mixture between thin
+slices of lightly buttered white or graham bread.
+
+
+_SARDINE SANDWICH NO. 3_
+
+Remove scales and bones from two boxes of sardines. Four hard-boiled
+eggs, chopped fine, the juice of one lemon, a dash of salt, red and
+black pepper, a tablespoonful of melted butter, a sprig of parsley,
+chopped fine. Stir to a paste and spread on lightly buttered white
+bread with a lettuce leaf between.
+
+
+_SARDINE SANDWICH NO. 4_
+
+Remove skin and bones from the sardines and pound to a paste; season
+with salt and cayenne pepper and a dash of lemon juice. Spread on thin
+slices of lightly buttered white or rye bread; cover with another slice
+of bread and garnish with a pickle.
+
+
+_SARDINE SANDWICH NO. 5_
+
+Pound eight boned and skinned sardines with two ounces of fresh butter,
+a little salt and cayenne. Spread the mixture on slices of brown bread
+lightly buttered, and over them lay a slice of skinned tomato. Sprinkle
+with salt and pepper and a pinch of sugar. Add a few drops of lemon
+juice. Form into sandwiches and cut into finger lengths.
+
+
+_SARDINE AND CHEESE SANDWICH_
+
+Equal parts of boned and skinned sardines and cream cheese mashed to a
+pulp. Mix and place between thin slices of white or rye bread. Garnish
+with a pickle.
+
+
+_SARDINE CLUB SANDWICH_
+
+Three slices of thinly cut white bread, toasted and buttered. Place a
+lettuce leaf that has been dipped in mayonnaise dressing on the lower
+slice, and on top of that put slices of broiled breakfast bacon, then
+put another slice of toast on top of that, with another lettuce leaf
+followed by boneless and skinless sardines split open, topped by a
+third slice of toasted bread. Garnish with slices of lemon cut very
+thin and dipped in finely chopped parsley.
+
+
+_SPANISH SANDWICH_
+
+Cut slices of white bread rather thick and toast; trim off crusts and
+lightly butter. Remove skin and bone from the sardines and lay them on
+the toast. Sprinkle chopped olives over the sardines and the juice of a
+quarter of a lemon. Cover with another slice of buttered toast. Serve
+on a lettuce leaf.
+
+
+_BROILED SARDINE SANDWICH_
+
+Use sardines in oil, remove from can and put on a platter to drain off
+oil. Toast thin slices of bread and cut in triangles or squares, and
+butter while hot. Dip each sardine in cracker crumbs, put on a broiler
+and broil over a coal fire first on one side, then the other. Lay two
+broiled sardines on a piece of toast, cover with another slice, and
+garnish with a slice of lemon. Serve as soon as made.
+
+
+_AUSTRIAN SANDWICH_
+
+Two cans of boned and skinned sardines, two balls of cottage cheese,
+one small onion chopped fine, two tablespoonfuls of chopped parsley,
+two tablespoonfuls of chopped mint, two tablespoonfuls of vinegar,
+salt to taste, a dash of red pepper, the grated rind and juice of two
+lemons; also use the oil from the sardines. Mix and beat thoroughly;
+spread between thin slices of lightly buttered rye or brown bread.
+
+
+_SALMON SANDWICH_
+
+Between thin slices of lightly buttered white bread, place a crisp
+lettuce leaf; on that put canned salmon that has been seasoned with
+salt and pepper and a dash of lemon juice. Garnish with a slice of
+lemon.
+
+
+_SALMON SANDWICH NO. 2_
+
+One can of salmon, two sticks of celery chopped fine, juice of half
+a lemon, a dash of salt, and a teaspoonful of melted butter. Mix and
+place between thin slices of lightly buttered white bread, cut in fancy
+shapes. Garnish with a sprig of parsley.
+
+
+_SALMON SANDWICH NO. 3_
+
+One can of salmon, one small head of lettuce chopped fine. One
+teaspoonful of melted butter, a dash of salt, and juice of half a
+lemon. Mix and place between thin slices of buttered white bread.
+Garnish with an olive.
+
+
+_SALMON SANDWICH NO. 4_
+
+Flake the salmon and moisten with mayonnaise dressing. Use as a filling
+between thin slices of brown bread lightly buttered. Garnish with a
+slice of lemon that has been dipped in finely chopped parsley.
+
+
+_SALMON AND HAM SANDWICH_
+
+One-half can of salmon, two slices of cold boiled ham, two sprigs of
+watercress. Chop these together until fine, add a dash of lemon juice.
+Place between thinly cut slices of buttered bread.
+
+
+_PIMENTO SANDWICH_
+
+Grind two small cans of pimentos with two cakes of Neufchatel cheese,
+and season with a little salt. If the mixture is too dry add a little
+oil of pimentos. Spread on thin slices of lightly buttered white bread.
+Place two together and cut in fancy shapes.
+
+
+_SHRIMP SANDWICH_
+
+Minced cold shrimp, a celery stick chopped fine; add a little
+mayonnaise dressing, a dash of salt. Mix and spread on thin slices of
+rye bread lightly buttered. Press slices together and garnish with an
+olive.
+
+
+_SHRIMP SALAD SANDWICH_
+
+Marinate one cup of shrimps with French dressing; add one-half cup
+each of chopped olives and pimentos; drain, moisten with mayonnaise
+dressing, and place on thin slices of lightly buttered white bread,
+with a crisp lettuce leaf between.
+
+
+_LENTEN SANDWICH_
+
+Whip a cup of cream until stiff, stir in minced cold shrimp, a little
+parsley, a dash of salt and pepper. Spread mixture between thin slices
+of white or graham bread. Garnish with an olive.
+
+
+_CRAB SANDWICH_
+
+Take the contents of a small can of crab meat, squeeze out liquor; mix
+with a little mayonnaise dressing. Place a crisp lettuce leaf on each
+slice of lightly buttered white bread, and spread with crab mixture.
+Put slices together and cut in squares.
+
+
+_MOCK CRAB SANDWICH_
+
+One-fourth cupful of grated American cheese, two tablespoonfuls butter
+creamed, a dash of salt, paprika, and mustard, a teaspoonful of chopped
+olives, vinegar and anchovy paste. Mix and spread on thin slices of
+white bread. Put the two slices together.
+
+
+_ANCHOVY SANDWICH_
+
+Pour off wine, then wash thoroughly in vinegar. Allow them to soak in
+olive oil for a half-hour, remove, open lengthwise, and take out bones;
+place between thin slices of unbuttered bread. Garnish with an olive.
+
+
+_ANCHOVY SANDWICH NO. 2_
+
+A can of boneless anchovies mixed with three hard-boiled eggs, chopped
+fine. Add a dash of lemon juice, a teaspoonful of melted butter, a
+pinch of salt. Mix and spread on lightly buttered white bread, with a
+lettuce leaf between. Garnish with a pickle.
+
+
+_FISH SANDWICH_
+
+To cold cooked fish, minced fine, add a little chopped pickle. Season
+with pepper and salt. Place between two slices of buttered white bread.
+
+
+_FISH AND EGG SANDWICH_
+
+Mix with an equal amount of cold cooked fish the yolks of hard-boiled
+eggs, mixed to a paste; add a little mayonnaise dressing. Spread
+mixture on lightly buttered white bread with a lettuce leaf between.
+
+
+_SARDELLEN PASTE SANDWICH_
+
+Wash, bone, and skin one-half pound of sardellen and mash to a paste.
+Rub together the yolks of two hard-boiled eggs and one teaspoonful of
+butter until smooth, then add the sardellen paste. Mix and spread on
+small squares of buttered toast. Serve with an olive.
+
+
+_SARDELLEN SANDWICH_
+
+Clean, bone, and mash smooth, one-half pound sardellen, mix with one
+tablespoonful of creamed butter, and juice of half a lemon, a dash of
+white pepper, and a half-teaspoonful of prepared mustard. Spread on
+thin slices of round toast, cover with another slice, and garnish with
+a pickle.
+
+
+_HALIBUT SANDWICH_
+
+Cold halibut shredded, mixed with a little mayonnaise dressing and
+capers. Spread between lightly buttered white bread. Garnish with a
+radish.
+
+
+_HALIBUT SANDWICH NO. 2_
+
+Shred boneless cold boiled halibut and rub smooth with a wooden spoon;
+season with salt and pepper and one tablespoonful of lemon juice; add
+three tablespoonfuls of thick cream and toss up. Spread this mixture
+on thin slices of lightly buttered white bread, with a crisp lettuce
+leaf, that has been dipped in mayonnaise dressing, between. Cut
+triangular.
+
+
+_ANCHOVY TOAST_
+
+One can of boneless anchovies in oil; toast squares of bread without
+crusts to a nice even brown; two anchovies are placed between two
+slices of toast and the yolks of hard-boiled eggs are chopped fine and
+sprinkled over same, the whites being cut into cubes and disposed over
+the top; dust with white pepper. Garnish with a slice of lemon.
+
+
+_FRENCH SANDWICH_
+
+To one pint of cold cooked fish, add two hard-boiled eggs chopped fine,
+two tablespoonfuls of capers, and a little mayonnaise to moisten. Mix
+and spread on thin slices of lightly buttered white bread, cover with
+another slice, and cut in strips. Add a sprinkling of finely chopped
+cress to the top of each sandwich; rub the yolk of a hard-boiled egg
+through a sieve and chop the white very fine. Add a sprinkling of the
+yolk to the cress on half the number of sandwiches, adding the white to
+the other half. Then arrange them in groups of twos, one of each color
+on the serving plate. Any cold meat may be used instead of the fish.
+
+
+_HOT CREAMED CODFISH SANDWICH_
+
+Between toasted and lightly buttered slices of white bread place hot
+creamed codfish. Put a tablespoonful of the codfish on top and sprinkle
+finely chopped hard-boiled egg over the codfish and garnish with a
+sprig of parsley and a pickle. Serve as soon as made.
+
+
+
+
+                                  EGG
+
+
+_EGG SANDWICH_
+
+Chop finely the whites of hard-boiled eggs; force the yolks through a
+potato ricer; mix yolks and whites, season with salt and pepper, and
+moisten with a little mayonnaise dressing. Place mixture between thin
+slices of lightly buttered white bread with a lettuce leaf between.
+Garnish with an olive.
+
+
+_EGG SANDWICH NO. 2_
+
+Slice cold hard-boiled eggs and lay them between very thin, buttered
+slices of white bread, seasoning them with salt, pepper, and nutmeg.
+Garnish with a pickle.
+
+
+_FRIED EGG SANDWICH_
+
+Fry eggs well done, add a dash of salt and pepper, and place between
+thin slices of white bread, with a crisp lettuce leaf between. Garnish
+with a radish.
+
+
+_RIBBON SANDWICH_
+
+Mash the yolks of five hard-boiled eggs to a paste, add three
+tablespoonfuls of mayonnaise dressing and pepper and salt to taste.
+Spread lightly with butter three square thin slices of white bread
+and two corresponding slices of wheat. For lower slice use the white
+bread and spread with the egg paste, then place the wheat bread on
+top of that and spread with the egg paste, followed by a slice of the
+white bread. Press tightly together, then take a sharp knife and cut
+crosswise into five sandwiches. Garnish with an olive.
+
+
+_EGG AND LETTUCE SANDWICH_
+
+Place slices of hard-boiled eggs to cover slices of thinly cut buttered
+white bread, add a dash of salt and paprika, on this lay a crisp leaf
+of lettuce that has been dipped in mayonnaise dressing; cover with the
+other buttered slice of bread and cut diagonally in halves. Garnish
+with an olive.
+
+
+_EGG AND OLIVE SANDWICH_
+
+Chop five hard-boiled eggs very fine. Stone and chop fifteen large
+olives and mix with the egg, moisten all with three tablespoonfuls of
+melted butter, season with salt and pepper, and mix to a moist paste.
+Spread on thin slices of lightly buttered white bread. Put two slices
+together and garnish with an olive.
+
+
+_EGG AND CUCUMBER SANDWICH_
+
+Run a sour cucumber pickle through the meat chopper, then run through
+six hard-boiled eggs. Mix with a little mayonnaise dressing. Place
+mixture between thin slices of lightly buttered white bread with a
+crisp lettuce leaf between.
+
+
+_EGG AND BROWN BREAD SANDWICH_
+
+Chop hard-boiled eggs fine, season with salt and pepper, add olive oil
+until of the consistency to spread. Use for a filling for brown bread
+sandwiches.
+
+
+_PURITAN SANDWICH_
+
+Rub smooth the yolk of a hard-boiled egg, add a tablespoonful of
+melted butter, a dash of salt and white pepper, one-half teaspoonful
+of mustard and one-fourth of a pound of American cheese grated, then
+stir in a scant tablespoonful of vinegar. Spread mixture on thin slices
+of lightly buttered white or rye bread. Put two slices together and
+garnish with a pickle.
+
+
+_GOLD SANDWICH_
+
+Rub the yolks of three hard-boiled eggs to a paste. Add two
+tablespoonfuls of olive oil, mixing with a silver fork. Add a pinch
+of mustard, cayenne pepper and salt, and lastly one tablespoonful of
+vinegar. When this is thoroughly mixed, add one cup of grated American
+cheese. Spread on thin slices of lightly buttered white bread.
+
+
+_MONTPELIER SANDWICH_
+
+Put three hard-boiled eggs and three boned anchovies in a mortar and
+pound fine; add one ounce of butter, and season with salt and cayenne
+pepper. Place between thin slices of white bread cut in fancy shapes.
+Garnish with a sprig of parsley.
+
+
+_JAPANESE EGG SANDWICH_
+
+Chop four hard-boiled eggs and three boned sardines fine, add a
+teaspoonful of melted butter and rub to a paste; season with pepper and
+salt and a little mayonnaise dressing; cut in slender strips. Garnish
+with parsley and an olive.
+
+
+_BROWN EGG SANDWICH_
+
+Mash the yolks of five hard-boiled eggs and moisten with a teaspoonful
+of melted butter and a drop of vinegar, work to a paste, adding salt,
+pepper and a little French mustard, and a drop of tabasco. Spread the
+mixture between slices of lightly buttered Boston brown bread cut wafer
+thin. Garnish with an olive.
+
+
+_EASTER SANDWICH_
+
+Between thin slices of lightly buttered white bread, place a crisp
+lettuce leaf that has been dipped in mayonnaise dressing. On this place
+round slices of cold hard-boiled egg. Dust with pepper and salt. Cut
+sandwiches in squares and tie with lavender baby ribbon.
+
+
+_CHEVY CHASE SANDWICH_
+
+Put six hard-boiled eggs through a potato ricer. To these add six
+sweet pickles, chopped fine, a dash of salt and white pepper, and two
+teaspoonfuls of melted butter; mix and place between thin slices of
+lightly buttered white bread.
+
+
+_OUTING SANDWICH_
+
+Chop hard-boiled eggs fine, season with salt and pepper; moisten with
+mayonnaise dressing. Spread on buttered whole wheat bread. Garnish with
+a pickle.
+
+
+_TRAVELLER’S SANDWICH_
+
+Chop hard-boiled eggs fine, add a few minced olives, season with lemon
+juice; mix with butter, creamed. Spread on thin slices of white bread.
+
+
+_CURRIED EGG AND OYSTER SANDWICHES_
+
+Chop four boiled eggs very fine, season with pepper and salt and
+spread on thin slices of lightly buttered white bread; on top of eggs
+place three pickled oysters; over this spread a tablespoonful of curry
+sauce and cover with another slice of bread. The sauce is made thus;
+put a tablespoonful of butter into a sauce pan, add a cup of milk,
+thicken with a little flour dissolved in a little cold milk, let come
+to a boil, then add a dash of onion juice, salt and pepper, and a
+teaspoonful of curry. Let simmer a minute, then set it aside to cool.
+When sandwiches are ready to serve, spread this sauce over the egg
+and oysters, then cover with the other slice of bread. Garnish with
+parsley.
+
+
+
+
+                                 SALAD
+
+
+_TOMATO SANDWICH_
+
+Pare, chill, and cut ripe tomatoes thin, season with salt and pepper
+and a little lemon juice. Place between thin slices of lightly buttered
+white bread with a crisp lettuce leaf between.
+
+
+_TOMATO SANDWICH NO. 2_
+
+On thin slices of lightly buttered white bread place a crisp lettuce
+leaf that has been dipped in mayonnaise dressing; on this, place
+thin slices of tomato, add a dash of salt, and spread lightly with
+mayonnaise dressing; cover with another lightly buttered slice of bread.
+
+
+_TOMATO AND ONION SANDWICH_
+
+Mix in a bowl some tomato catsup, season with pepper and salt and
+a pinch of sugar, add a little finely chopped onion, mix and place
+between thin slices of buttered white bread, with a crisp lettuce leaf
+between.
+
+
+_TOMATO AND HORSE-RADISH SANDWICH_
+
+Slice a tomato thin and sprinkle with salt. Mix one-half cup of
+horse-radish with two tablespoonfuls of mayonnaise dressing. Spread
+thin slices of lightly buttered white bread with the horse-radish
+mixture, and put the sliced tomato between.
+
+
+_TOMATO AND NUT SANDWICH_
+
+Chop three medium sized tomatoes, add one small green pepper chopped
+fine, and a half-cup of chopped walnuts; add a dash of mayonnaise
+dressing and place on a lettuce leaf between thin slices of white bread
+cut in squares.
+
+
+_SPECIALTY SANDWICH_
+
+On thin slices of toasted bread that have been lightly buttered, place
+a thick slice of tomato, over top of tomato spread salad dressing, then
+just a touch of caviare, cover with another slice of toast, and garnish
+with a slice of lemon.
+
+
+_EPICUREAN SANDWICH_
+
+Two medium sized tomatoes, three green sweet peppers, and one small
+onion, chop fine, mix together, salt, and drain in sieve for five
+minutes. Mix with a little salad dressing and place on a lettuce leaf,
+between thin slices of white or whole wheat bread lightly buttered.
+
+
+_BEET SANDWICH_
+
+Chop cold boiled beets fine, season with salt and pepper and a dash of
+vinegar. On thin slices of lightly buttered white bread, spread cream
+cheese. On top of this sprinkle the chopped beets. Cover with another
+slice of bread.
+
+
+_BEET AND CHEESE SANDWICH_
+
+Slice bread thin. Spread one piece with beets that have been chopped
+very fine and moistened with mayonnaise dressing. The other spread with
+cream cheese. Press slices firmly together.
+
+
+_WATERCRESS SANDWICH_
+
+Dip fresh leaves of watercress in mayonnaise dressing. Place between
+thin slices of white bread lightly buttered.
+
+
+_WATERCRESS AND EGG SANDWICH_
+
+Chop cress and moisten with French dressing. Press the yolks of three
+hard-boiled eggs through a colander and add to the mixture. Place
+between thin slices of lightly buttered white bread.
+
+
+_WATERCRESS AND EGG SANDWICH NO. 2_
+
+Cut watercress into small pieces, removing the stalks, and mix with
+finely chopped hard-boiled eggs, seasoned with salt and pepper. Place
+between thin, buttered slices of bread, sprinkling the cress and egg
+very lightly with lemon juice. Press together, and cut in squares,
+removing the crusts.
+
+
+_MUSHROOM SANDWICH_
+
+Boiled mushrooms chopped fine, cold boiled tongue chopped fine, season
+with pepper and salt, add a little mayonnaise dressing, mix, and spread
+between thin slices of buttered white bread. Garnish with an olive.
+
+
+_WESTERN SANDWICH_
+
+Chop five olives, a dozen capers, and one gherkin fine and mix with
+two tablespoonfuls of mayonnaise dressing. Spread the lower slices of
+buttered white bread with fresh cream cheese, season with salt and
+pepper, then put another slice on top of that and spread with the olive
+mixture. On top place a third slice, press together, cut round, and
+garnish with a sprig of parsley.
+
+
+_PICCALILLI SANDWICH_
+
+Between thinly cut slices of lightly buttered white bread, place a
+layer of sweet piccalilli; cut in diamond shape. Garnish with a sprig
+of parsley.
+
+
+_GREEN PEPPER AND EGG SANDWICH_
+
+Between thinly cut slices of lightly buttered white bread, place
+seedless green peppers that have been chopped fine and mixed with a
+little mayonnaise dressing. On top of that place slices of hard-boiled
+egg. Garnish with a sprig of parsley and a small pickle.
+
+
+_NASTURTIUM SANDWICH_
+
+Spread thin slices of lightly buttered white bread with mayonnaise
+dressing; place nasturtium blossoms overlapping one another half way;
+roll up the sandwich and fasten with a toothpick.
+
+
+_RIPE OLIVE SANDWICH_
+
+Chop ripe olives fine, mix with a little mayonnaise, and place between
+thin slices of lightly buttered white bread.
+
+
+_OLIVE SQUARES_
+
+Cut thin squares of brown bread and lightly butter, adding a dash of
+pepper and salt. Stone eight olives, chop them with two stalks of
+celery, one tiny cucumber pickle, a teaspoonful of catsup, a dash of
+salt and pepper, and a very little mustard. Mix well and spread on the
+brown bread, covering with another square.
+
+
+_OLIVE AND PEPPER SANDWICH_
+
+Chop olives fine, add a little finely chopped green and red (sweet)
+peppers, a dash of mayonnaise dressing; mix and place between thin
+slices of lightly buttered white bread.
+
+
+_OLIVE AND CHICKEN LIVER SANDWICH_
+
+Chop olives and cold boiled chicken livers fine; mix with mayonnaise
+and spread on thin slices of whole wheat bread. Put the slices
+together.
+
+
+_OLIVE AND CHEESE SANDWICH_
+
+Thin slices of white bread lightly buttered, cut in hexagon shape.
+Between each two slices place a layer of Neufchatel cheese mixed to
+a paste with a little thick cream and mayonnaise dressing, and cover
+thickly with chopped olives.
+
+
+_OLIVE AND CAPER SANDWICH_
+
+Stone the olives and chop fine, adding one-third quantity of capers,
+mix with a little mayonnaise dressing, and spread between thin slices
+of lightly buttered white bread.
+
+
+_OLIVE AND CAPER SANDWICH NO. 2_
+
+Chop equal amount of capers and olives fine, season with celery salt
+and paprika, add a little olive oil or melted butter, mix until smooth.
+Spread on slices of lightly buttered white bread.
+
+
+_OLIVE AND NUT SANDWICH_
+
+Chop olives and English walnuts fine, add a dash of mayonnaise
+dressing, and spread on lightly buttered brown bread.
+
+
+_CUCUMBER SANDWICH_
+
+Peel cucumbers and cut into the thinnest possible slices and sprinkle
+with salt and pepper and a few drops of lemon juice. Place between thin
+slices of lightly buttered bread.
+
+
+_CUCUMBER SANDWICH NO. 2_
+
+Sprinkle thin slices of lightly buttered white bread with cayenne.
+Place thinly sliced cucumbers that have been mixed with a little French
+dressing between the slices.
+
+
+_CUCUMBER SANDWICH NO. 3_
+
+Soak thin slices of cucumber for one hour in good white vinegar, season
+with salt and pepper. Place between thin slices of buttered brown
+bread. Cut in strips.
+
+
+_CUCUMBER SANDWICH NO. 4_
+
+Chop cucumbers fine, add a pinch of salt and pepper and a dash of
+French dressing. Mix and place between thin slices of lightly buttered
+white bread, with a crisp lettuce leaf between.
+
+
+_CUCUMBER AND CHIVES SANDWICH_
+
+On thin slices of lightly buttered white bread, place thin slices of
+cucumber, over which sprinkle chopped chives; cover with another slice
+of bread and cut in squares.
+
+
+_CUCUMBER AND CHEESE SANDWICH_
+
+Slice cucumbers thin, let stand in salt water ten minutes, drain, and
+place slices on thinly buttered white bread. Sprinkle with grated
+American cheese, put slices together, and garnish with a radish.
+
+
+_CUCUMBER AND RED PEPPER SANDWICH_
+
+Chop three medium sized cucumbers and one red pepper, add a little
+mayonnaise dressing, and place between thin slices of lightly buttered
+white bread.
+
+
+_CUCUMBER AND ONION SANDWICH_
+
+Chop fine one large cucumber and a small white onion. Add a dash of
+pepper and salt and moisten with a little mayonnaise dressing. Place
+between thin slices of lightly buttered Boston brown bread.
+
+
+_DILL SANDWICH_
+
+Lightly butter slices of white bread; cover half of them with thin
+slices of the white meat of roasted chicken; put over this a thin layer
+of dill pickles; cover with another slice of buttered bread, trim off
+the crusts, cut in triangles, and serve on a lettuce leaf.
+
+
+_SPINACH SANDWICH_
+
+Chop cold boiled spinach and the yolks of hard-boiled eggs fine, add a
+dash of salt and vinegar. Spread between thin slices of buttered white
+bread. Garnish with a pickle.
+
+
+_ONION SANDWICH_
+
+Slice a mild sweet onion and lay in salted ice water for a half-hour.
+Mix with a good mayonnaise dressing, and place slices of onion between
+well buttered slices of Boston brown bread cut thin.
+
+
+_MUSTARD SANDWICH_
+
+Cream two tablespoonfuls of butter with one tablespoonful of prepared
+mustard. Spread a thin layer between thinly cut slices of rye bread.
+Garnish with a pickle.
+
+
+_MOSAIC SANDWICH_
+
+White, brown, and graham bread are used for this sandwich. Cut the
+slices thin and spread with green butter. The butter is made by putting
+cold boiled spinach through a sieve, season with finely chopped parsley
+and capers, and mix smooth with creamed butter. Put slices together.
+
+
+_HORSE-RADISH SANDWICH_
+
+Cream two tablespoonfuls of butter, add three tablespoonfuls of
+prepared horse-radish, spread between exceedingly thin slices of white
+bread. Garnish with parsley; serve as soon as made.
+
+
+_CELERY SANDWICH_
+
+Chop fine a few stalks of celery, mix with a little mayonnaise
+dressing, spread on thin slices of lightly buttered bread, cover with
+another slice.
+
+
+_CELERY SANDWICH NO. 2_
+
+Butter bread on the loaf, first having creamed the butter. Cut away the
+crusts and starting at one corner of the slice, roll it over two crisp
+short celery sticks. Tie with baby ribbon.
+
+
+_CELERY AND ENGLISH WALNUT SANDWICH_
+
+Mix one cup of chopped celery, one-fourth cup of chopped English
+walnuts, and one-fourth cup chopped olives. Moisten with mayonnaise and
+place between thin slices of lightly buttered brown bread.
+
+
+_CELERY AND ENGLISH WALNUT SANDWICH NO. 2_
+
+Chop celery and English walnuts fine, add a dash of salt and allspice,
+moisten with a little mayonnaise dressing. Spread between thin slices
+of lightly buttered white bread.
+
+
+_LETTUCE SANDWICH_
+
+Between thin, oblong slices of lightly buttered white bread, place a
+crisp lettuce leaf that has been dipped in mayonnaise dressing, and
+sprinkled with Parmesan cheese.
+
+
+_LETTUCE SANDWICH NO. 2_
+
+Cut crisp lettuce leaves into ribbons with scissors, add a dash of
+mayonnaise dressing, and season with salt. Place between thin slices of
+lightly buttered white or brown bread.
+
+
+_BOSTON BROWN BREAD SANDWICH_
+
+Between thin slices of lightly buttered brown bread place a lettuce
+leaf that has been dipped in mayonnaise dressing.
+
+
+_BAR HARBOR SANDWICH_
+
+Cut the crisp lettuce leaves into ribbons with the scissors, salt and
+pepper and moisten with a little mayonnaise dressing. Place on thin
+slices of lightly buttered white bread; on each lay a thin slice of
+tomato and cover with another slice of buttered bread. Press together
+and serve as soon as made.
+
+
+_RADISH SANDWICH_
+
+Between thin slices of lightly buttered white bread place sprigs of
+watercress and thin slices of a radish that has been dipped in French
+dressing. Can be served with the fish course.
+
+
+_STRING BEAN SANDWICH_
+
+Cook string beans until tender; when cold, cut in small pieces, add
+a chopped onion, and a few chopped English walnut meats. Mix with a
+little French dressing and spread between lightly buttered slices of
+white bread, with a crisp lettuce leaf between.
+
+
+_APPLE AND CELERY SANDWICH_
+
+Chop three apples and three stalks of celery fine. Mix with a little
+mayonnaise dressing and place on thin slices of lightly buttered white
+bread. Put the two slices together.
+
+
+_APPLE AND GRAPE SANDWICH_
+
+Remove the seeds from thin skinned white grapes; add one apple and one
+stalk of celery; chop fine. Moisten with French dressing, toss up, and
+spread on thinly cut slices of buttered white bread. Place the two
+slices together.
+
+
+_APPLE SALAD SANDWICH_
+
+Chop fine two medium sized red apples and two stalks of celery; mix
+with a little boiled dressing and place between thin slices of buttered
+white bread.
+
+
+_WALDORF SANDWICH_
+
+Chop two apples, two stalks of celery, and one sweet pepper fine, add
+a little mayonnaise dressing, mix, and place between thin slices of
+lightly buttered white bread. Garnish with a sprig of watercress.
+
+
+_NOVELTY SANDWICH_
+
+Chop one small onion, eight olives, one green pepper (seeds removed),
+and one chow chow pickle fine. Add one cupful of grated Parmesan
+cheese; moisten with enough mustard dressing from the chow chow to form
+a paste. Spread on thin slices of lightly buttered white bread. Cover
+with another slice and cut in triangles.
+
+
+_ST. PATRICK SANDWICH_
+
+Chop a handful of mint, a handful of parsley, and a tiny onion very
+fine, add a dash of paprika, mix with a little mayonnaise dressing.
+Place between thin slices of lightly buttered white bread. Garnish with
+a sprig of parsley.
+
+
+_TARTAR SANDWICH_
+
+Take two tablespoonfuls each of chopped onion, parsley, capers, and
+sour cucumber pickles. Mix with two tablespoonfuls of mayonnaise
+dressing. Place mixture between thin slices of graham or white bread
+lightly buttered.
+
+
+_GRAPE FRUIT SANDWICH_
+
+Remove the pulp from grape fruit, making one cup; add one-fourth cup
+of finely chopped walnuts, moisten with a little mayonnaise dressing,
+and place between thin slices of lightly buttered white bread cut in
+strips.
+
+
+_CHERRY SALAD SANDWICH_
+
+Remove stones from two cups of cherries, add one-half cup of English
+walnuts and two stalks of celery that have been chopped fine; add
+enough mayonnaise to moisten; place between thin slices of lightly
+buttered white bread. Garnish with a cherry.
+
+
+_PINEAPPLE SALAD SANDWICH_
+
+Shred one medium sized pineapple, add one cupful of skinned and seeded
+white grapes, one-half cup of finely chopped English walnuts; moisten
+with cream mayonnaise. Place between thin slices of lightly buttered
+white bread with a crisp lettuce leaf between. Garnish with a red
+cherry.
+
+
+_MOCK OYSTER SANDWICH_
+
+Boil salsify until tender, work smooth with a little sweet cream,
+season with salt, cayenne, and a dash of anchovy sauce; place between
+thin slices of lightly buttered white bread.
+
+
+
+
+                                 MEAT
+
+
+_ROAST BEEF SANDWICH_
+
+Two cups of cold boiled beef chopped fine; add a tablespoonful of
+tomato catsup, a dash of pepper and celery salt, two tablespoonfuls of
+melted butter, and a teaspoonful of vinegar. Mix well and spread on
+lightly buttered white bread. Put the two slices together and garnish
+with an olive.
+
+
+_ROAST BEEF SANDWICH NO. 2_
+
+Between thin slices of buttered bread place thin slices of cold roast
+beef; spread this thinly with horse-radish.
+
+
+_HOT ROAST BEEF SANDWICH_
+
+Between thin slices of lightly buttered white bread place a thin slice
+of hot roast beef. Put two tablespoonfuls of brown gravy over top.
+Garnish with a pickle.
+
+
+_ROAST BEEF AND TOMATO SANDWICH_
+
+Lightly butter thin slices of Boston brown bread, cover with a thin
+layer of cold roast beef, lightly spread with mayonnaise dressing; put
+on top of this a slice of tomato, dust with pepper and salt, cover with
+another slice of bread. Serve on lettuce leaves.
+
+
+_ROAST BEEF AND JAM SANDWICH_
+
+Between thin slices of lightly buttered white bread, place thin slices
+of cold roast beef; on top of this spread plum jam.
+
+
+_ROAST BEEF SALAD SANDWICH_
+
+Chop fine one cup of cold roast beef, one-half head of lettuce, one
+boiled beet, one hard-boiled egg, one small onion, and one pickled
+cucumber. Mix with French dressing and place between thin slices of
+lightly buttered white bread.
+
+
+_RARE BEEF SANDWICH_
+
+To two parts of chopped lean rare beef, add one part of finely minced
+celery. Season with salt, pepper, and a little made mustard. Place on a
+lettuce leaf between thin slices of lightly buttered white bread.
+
+
+_CORNED BEEF SANDWICH_
+
+Chop cold corn beef very fine, season with mustard and a dash of
+catsup. Place mixture on a lettuce leaf, between lightly buttered white
+bread.
+
+
+_CHIPPED BEEF SANDWICH_
+
+Chop chipped beef very fine and mix with a little mayonnaise; spread on
+thin slices of lightly buttered white bread.
+
+
+_PICNIC SANDWICH_
+
+A pound of raw beef run through the meat chopper; a teacupful of bread
+crumbs, pepper and salt to taste; mix with a well beaten egg, and form
+into a roll. Take a flank of mutton, remove the bones and lay the
+above mixture on the mutton and do it up into a roll; bind it with a
+tape. Sew up the ends so mixture will not bulge out; dust with pepper
+and salt, then roast it; when it is cold, take off the tape, take
+out the sewing, and slice thin. Place between thin slices of lightly
+buttered white bread. Garnish with an olive.
+
+
+_CANNIBAL SANDWICH_
+
+Chop raw beef and onions very fine, season with salt and pepper, and
+spread on lightly buttered brown bread.
+
+
+_MEAT AND MUSHROOM SANDWICH_
+
+Mince boiled mushrooms and cold beef or tongue together, and spread
+between thin slices of lightly buttered white bread. Lightly spread the
+filling with French mustard. Garnish with a pickle.
+
+
+_FRIED COLD MEAT SANDWICH_
+
+Place between thin slices of white bread, cold roast beef or lamb,
+chopped fine; season with pepper and salt. Mix with a little of the
+left-over gravy; dip in egg and milk and fry brown in butter. Serve hot.
+
+
+_BROILED STEAK SANDWICH_
+
+Between slices of lightly buttered white bread, place a thin piece of
+hot broiled steak, season with salt and pepper. Garnish top with a thin
+slice of Bermuda onion.
+
+
+_HAM SANDWICH_
+
+Grind boiled ham fine; mix with a little chopped celery and mayonnaise.
+Place between slices of thinly cut buttered bread.
+
+
+_HAM SANDWICH NO. 2_
+
+Chop ham fine, mix with a little mayonnaise dressing, and place between
+thin slices of lightly buttered white bread. Garnish with parsley and a
+pickle.
+
+
+_HAM SANDWICH NO. 3_
+
+Slice cold boiled ham thin; spread with French mustard, place between
+thin slices of rye bread. Garnish with a pickle.
+
+
+_HAM SANDWICH NO. 4_
+
+One pound of cold boiled ham run through fine knife or meat chopper,
+one-half cup strained lemon juice, mix with a little mayonnaise
+dressing, spread on thin slices of lightly buttered white bread, with a
+crisp lettuce leaf between.
+
+
+_HOT HAM SANDWICH_
+
+Spread thin slices of white bread with chopped cold boiled ham, over
+same spread a little mustard, and cover with another slice. Beat an egg
+and add one-half cup of milk, and in this mixture dip the sandwiches.
+Garnish with parsley and a pickle.
+
+
+_HOT HAM SANDWICH NO. 2_
+
+Spread finely minced boiled ham on thin slices of lightly buttered
+bread. Put the sandwiches together and cut into triangles. Beat two
+eggs light, add a cup of milk and a pinch of salt. Dip the sandwiches
+in the egg and milk and fry brown on a hot buttered griddle. Garnish
+with a slice of broiled tomato and serve at once.
+
+
+_HAM FINGERS_
+
+Run lean ham through the meat chopper, season with salt and pepper, and
+moisten with a little salad dressing. Place the ham between slices of
+thinly cut and lightly buttered bread. Cut in shape of lady fingers and
+garnish with a sprig of watercress.
+
+
+_HAM AND EGG SANDWICH_
+
+Chop cold boiled ham and hard-boiled eggs fine, season with pepper and
+salt, and a dash of mayonnaise dressing. Place the mixture between thin
+slices of lightly buttered brown bread. Garnish with a small pickle.
+
+
+_HAM AND EGG CLUB SANDWICH_
+
+Chop cold boiled ham very fine and rub smooth in a mortar; pass the
+yolks of four hard-boiled eggs through a sieve and add a little
+mayonnaise dressing. Cut white bread very thin and lightly butter; on
+one slice spread the ham, then cover with another slice, and on that
+spread the egg mixture with a crisp lettuce leaf between, topped by a
+third slice of lightly buttered bread. Garnish with a pickle.
+
+
+_HAM AND NUT SANDWICH_
+
+Mince finely some cold boiled ham and add to it about half the quantity
+of finely chopped peanuts. For every cupful of ham add a tablespoonful
+of chopped pickles and a little chopped celery. Mix to a paste with
+salad dressing and spread on thin slices of lightly buttered white
+bread and serve on a lettuce leaf.
+
+
+_POTTED HAM SANDWICH_
+
+Between thin slices of lightly buttered white bread spread potted ham;
+remove crusts and shape them in triangular form. Garnish top with a
+radish.
+
+
+_POTTED HAM SANDWICH NO. 2_
+
+Toast saltine biscuit, lightly butter, and spread with potted ham. Put
+two together, serve as soon as made. Garnish with a pickle.
+
+
+_PARTY SANDWICH ROLLS_
+
+Fresh bread is used for these sandwiches. Cut the slices as thin as
+possible and remove the crusts. Lay crisp lettuce leaves that have been
+dipped in mayonnaise dressing on the slices; on top of that place thin
+shavings of cold boiled ham; roll the slices very closely and fasten
+with a toothpick or ribbon. Pile on a serving dish and garnish with
+pickles and radishes.
+
+
+_WESTPHALIAN HAM SANDWICH_
+
+Between thin slices of lightly buttered rye bread, place thin slices of
+Westphalian ham; add a dash of mustard, and garnish top with a pickle.
+
+
+_AUTOMOBILE SANDWICH_
+
+Run through the meat chopper two pounds of cold boiled ham, half a
+pound of walnut meats, and four dill pickles. Mix with a little French
+mustard, and place between slices of lightly buttered bread.
+
+
+_STAG SANDWICH_
+
+Run cold boiled ham and dill pickle through the meat chopper, add a
+little French mustard, and spread on thin slices of lightly buttered
+white bread. Cover with another slice.
+
+
+_BOSTON CLUB SANDWICH_
+
+Cut brown bread into rounds with a cake cutter and lightly butter.
+Chop one-half pound of cold boiled mutton fine; add a dash of salt and
+pepper, two tablespoonfuls of olive oil, or melted butter. On the lower
+round of buttered bread place a small crisp lettuce heart that has been
+dipped in mayonnaise dressing. On top of that place a slice of tomato,
+then another slice of buttered bread, then the mutton mixture. Place on
+top another round of buttered bread and press the two together.
+
+
+_VEAL SANDWICH_
+
+Grind through meat chopper the desired amount. To one cup of chopped
+meat add one tablespoonful of vinegar, one-half teaspoonful of mustard,
+one-half of a small onion chopped fine. Salt and pepper to taste. Mix
+to a paste with mayonnaise dressing, and place between thin slices of
+lightly buttered white bread. Garnish with a pickle.
+
+
+_CALF’S LIVER SANDWICH_
+
+Chop cooked calf’s liver fine, add crisp fried bacon chopped fine.
+Season with salt and pepper, add a dash of catsup; mix and place on
+lettuce leaves between thin slices of buttered white bread.
+
+
+_CALF’S LIVER AND BACON SANDWICH_
+
+Calf’s liver well cooked and chopped fine, slices of bacon fried crisp
+and chopped fine; season with salt and pepper and a dash of catsup. Mix
+and place on thin slices of lightly buttered graham or white bread,
+with a crisp lettuce leaf between.
+
+
+_TEXAS SANDWICH_
+
+Chop one-half pound of broiled calf’s liver fine. Season with salt and
+cayenne pepper, add one teaspoonful of melted butter and a few drops of
+onion juice; rub together to a smooth paste. Spread on thin slices of
+unbuttered white bread. Cover with another slice.
+
+
+_TONGUE SANDWICH_
+
+Between thin slices of lightly buttered white bread, lay a crisp
+lettuce leaf that has been dipped in mayonnaise dressing; on that lay a
+thin slice of tongue; on top of that a slice of ripe tomato spread with
+mayonnaise.
+
+
+_TONGUE SANDWICH NO. 2_
+
+Mince boiled tongue, add a teaspoonful of melted butter, a
+tablespoonful of tomato catsup, a dash of celery salt, and when mixed
+place between thinly buttered white or brown bread. Serve with a sweet
+pickle.
+
+
+_TONGUE AND EGG SANDWICH_
+
+Chop cold boiled tongue fine; season with salt and pepper and a
+tablespoonful of melted butter; mix and spread on rounds of toasted
+bread. Place leaves of watercress around edge on top of the toast and
+in the centre pile hard-boiled egg that has been chopped fine and mixed
+with a little mayonnaise dressing.
+
+
+_DEVILED TONGUE SANDWICH_
+
+Run a quarter of a pound of cold boiled tongue through the meat
+chopper; add to it three hard-boiled eggs chopped fine, a dash of red
+pepper and paprika, a teaspoonful of Worcestershire sauce, and two
+tablespoonfuls of melted butter. Mix and place between thin slices of
+lightly buttered bread with sprigs of watercress between.
+
+
+_TONGUE AND TOMATO SANDWICH_
+
+Lightly butter three thin slices of white bread. On lower slice place a
+lettuce leaf that has been dipped in mayonnaise dressing; on leaf place
+a slice of cold boiled tongue, then a slice of bread; on this lay a
+slice of tomato that has been dipped in mayonnaise dressing, topped by
+a third slice of bread. Garnish with an olive.
+
+
+_EXCURSION SANDWICH_
+
+Chop cold boiled tongue fine. To each cupful, add two tablespoonfuls of
+melted butter, a dash of red pepper, and one-half teaspoonful of onion
+juice. Mix and spread on very thin slices of white bread, cover with
+another slice, and serve with a pickle.
+
+
+_LAMB SANDWICH_
+
+To three cups of cold cooked lamb, chopped fine, add three
+tablespoonfuls of Parmesan cheese, one teaspoonful of mustard, a dash
+of salt and pepper, and a little mayonnaise dressing; mix until smooth.
+Place this on lettuce leaf between slices of lightly buttered white
+bread.
+
+
+_LAMB SANDWICH NO. 2_
+
+Chop cold cooked lamb and a green pepper fine. Season with salt and add
+a dash of mayonnaise dressing. Spread on thin slices of graham bread
+lightly buttered. Put the two slices together.
+
+
+_MUTTON SANDWICH_
+
+Chop cold boiled mutton fine, add a dash of tabasco sauce, a
+teaspoonful of olive oil or melted butter, a tablespoonful of vinegar,
+and a pinch of salt. Spread on lightly buttered white bread. Serve with
+a pickle.
+
+
+_MUTTON SANDWICH NO. 2_
+
+Chop cold cooked mutton very fine; to each pint add one teaspoonful of
+salt, one tablespoonful of capers, one teaspoonful of chopped mint,
+a dash of pepper, and one tablespoonful of lemon juice. Spread this
+thickly over whole wheat bread. Cover with another slice and serve on
+lettuce leaves.
+
+
+_MUTTON AND PEA SANDWICH_
+
+Butter slices of white bread lightly and lay on them thin slices of
+cold boiled mutton. Mix together half a pint of cooked peas that have
+been seasoned with salt, pepper, a little butter, and a teaspoonful of
+capers. Place a layer of peas over the mutton, then a crisp lettuce
+leaf, then cover with another slice of buttered bread, and cut into
+triangles.
+
+
+_SUMMER SANDWICH_
+
+Cut white bread into rounds with a cake cutter and lightly butter.
+Chop one-half pound of cold boiled mutton fine; add two tablespoonfuls
+of melted butter, and a dash of salt and pepper. Peel four tomatoes,
+cut these into rather thick slices and remove the seeds from the
+centre. Place a lettuce leaf that has been lightly dipped in mayonnaise
+dressing on a slice of toast, and put a slice of tomato on top of that.
+Fill the space from which you have taken the seeds with the mutton
+mixture. Put on top another slice of toasted and lightly buttered
+bread, and press the two slices firmly together.
+
+
+_POTTED MEAT SANDWICH_
+
+Chop one pound of tender cooked veal fine and add one-fourth cup of fat
+pork cooked and chopped fine. Season with salt and pepper, a little
+anchovy essence, and a little mace. Moisten with a little butter and
+work until smooth. Press the mixture solidly into small can or jar,
+pour melted butter to the depth of one-half inch over same, and set in
+a cool place. When ready for use, slice and place between thin slices
+of white bread. Garnish with a pickle.
+
+
+_FARMER SANDWICH_
+
+Between thin slices of white bread, place thin slices of cold roast
+pork; on top of this spread apple sauce.
+
+
+_PORK SANDWICH_
+
+Chop cold boiled pork and a celery stalk fine; season with salt, add
+a dash of Worcestershire, slightly diluted with water; mix and place
+between thin slices of buttered white bread.
+
+
+_MINCE-MEAT SANDWICH_
+
+Moisten thick round crackers with hot milk; spread with a thick layer
+of hot mince meat, made rather moist with the addition of a little
+fruit juice or syrup. Place another cracker on top, then whipped cream
+on top of that. To be eaten with a fork.
+
+
+_SOUTHERN (BACON) SANDWICH_
+
+On thin slices of buttered whole wheat bread, place a lettuce leaf; add
+thin slices of crisp fried bacon; spread with a little mustard, and put
+slices together. Garnish with a radish.
+
+
+_TIP-TOP SANDWICH_
+
+Chop fine six slices of uncooked bacon, add two green peppers (seeds
+removed) chopped fine, three onions the size of an egg chopped fine,
+season with pepper and salt. Fry the above mixture until the bacon is
+done, then scramble in two eggs. Place between thin slices of lightly
+buttered white bread. Garnish with a radish.
+
+
+_CHICKEN SANDWICH_
+
+Two cups of finely minced cold cooked chicken, a heaping tablespoonful
+of Parmesan cheese, a tablespoonful of tomato catsup, a dash of
+French mustard, salt and pepper, add a little thick cream, work all
+to a smooth paste. Place between thin slices of buttered white bread.
+Garnish with a stick of celery.
+
+
+_CHICKEN SANDWICH NO. 2_
+
+To the white meat of a cold boiled chicken chopped fine, add a crisp
+celery stalk chopped fine, and mix with a little mayonnaise dressing.
+Place between thinly cut slices of buttered white bread, and garnish
+with an olive.
+
+
+_CHICKEN SANDWICH NO. 3_
+
+Chop cold cooked chicken fine; season with pepper and salt, add a dash
+of mayonnaise dressing, spread on thinly cut slices of buttered white
+bread, with a lettuce leaf between, and garnish with an olive.
+
+
+_CHICKEN SANDWICH NO. 4_
+
+One cup of cold boiled chicken chopped fine; season with salt and
+paprika, moisten with a little cream, paste between thin slices of
+lightly buttered whole wheat bread.
+
+
+_HOT CHICKEN SANDWICH_
+
+Between thin slices of lightly buttered toast, place slices of warm
+chicken breast; over same pour hot gravy, made of slightly thickened
+chicken stock, seasoned with salt and pepper, and a little chopped
+parsley. Cut triangular and garnish with a pickle, and a radish.
+
+
+_CHICKEN LIVER SANDWICH_
+
+Boil chicken liver until tender and rub through a sieve; mix with an
+equal amount of olives chopped fine, and mayonnaise dressing; place
+between thin slices of lightly buttered white bread.
+
+
+_PRESSED CHICKEN SANDWICH_
+
+Boil fowl until tender; remove bones and skin; chop fine; season with
+salt, pepper, and sage to taste. Mix teaspoonful of mustard with a
+tablespoonful of vinegar, heat and pour over chicken, with some of the
+broth, and press in earthen dish. When cold and ready for use, slice
+and place between thin, lightly buttered bread with a crisp lettuce
+leaf between.
+
+
+_JELLIED CHICKEN SANDWICH_
+
+Chop the white meat of cold boiled chicken fine, rub to a paste. Put
+a scant tablespoonful of gelatine in a half-cup of cold water, place
+it over the fire until it has dissolved; then add the chicken paste, a
+dash of salt and pepper, and a half-teaspoonful of grated horse-radish.
+Stir this mixture until it begins to thicken, then stir in one cup of
+cream that has been whipped to a stiff froth, place it in the ice box
+until very cold; when ready for use, cut thin and place between lightly
+buttered slices of crustless white bread. Garnish with parsley and an
+olive.
+
+
+_CREAM OF CHICKEN SANDWICH_
+
+Take one cupful of chopped chicken and pound it fine; dissolve a
+tablespoonful of gelatine in a half-cup of cold water; then add the
+chicken meat, a dash of salt, a teaspoonful of grated horse-radish;
+stir until it begins to thicken, then add a little at a time, one-half
+pint of cream that has been whipped to a stiff froth; set in the ice
+box until very cold. On thin slices of lightly buttered white bread,
+spread the mixture; cut in fancy shapes and garnish each with a radish.
+
+
+_CHICKEN AND EGG SANDWICH_
+
+One cupful of cold chicken chopped fine; the yolks of two hard-boiled
+eggs chopped fine; one teaspoonful of melted butter, one teaspoonful
+of lemon juice, one teaspoonful of rich stock, and salt and pepper to
+taste. Mix to a paste and spread on thin slices of lightly buttered
+white bread. Garnish with an olive.
+
+
+_CHICKEN SURPRISE SANDWICH_
+
+Chop cold boiled chicken and few capers fine; mix with a little
+mayonnaise dressing and spread between thin slices of toasted white
+bread. Garnish with an olive.
+
+
+_CHICKEN AND HAM SANDWICH_
+
+One cupful of chopped ham, one cupful of cold boiled chicken meat;
+season with salt and pepper and moisten with mayonnaise dressing.
+Spread this mixture on thin slices of lightly buttered white bread,
+cover with another slice, and cut in halves. Garnish with a pickle.
+
+
+_CHICKEN AND HAM (CLUB) SANDWICH_
+
+Toast and lightly butter three thin slices of white bread; place a
+lettuce leaf that has been dipped in mayonnaise dressing on the lower
+slice. On this, place slices of cold roast fowl, then put another
+slice of toast on top of that, with another leaf of lettuce, follow by
+thin slices of broiled ham, topped by a third slice of toasted bread.
+Garnish top with dill pickle, cut in thin slices lengthwise.
+
+
+_CHICKEN AND ENGLISH WALNUT SANDWICH_
+
+Spread thin slices of buttered white bread with English walnut or
+almond meats chopped fine. Spread the corresponding pieces with cold
+boiled chicken chopped fine; add a little mayonnaise dressing and press
+pieces together. Garnish with an olive.
+
+
+_CHICKEN AND ALMOND SANDWICH_
+
+One cup of cold boiled chicken chopped fine; one cup of almonds chopped
+fine; moisten with a little cream, season with salt and paprika, place
+between thin slices of entire wheat bread. Garnish with parsley, and an
+olive.
+
+
+_CHICKEN AND GREEN PEPPER SANDWICH_
+
+Run enough chicken through the meat chopper to make two cupfuls; cut
+out the stem ends and remove the seeds from three large sweet peppers;
+run them through the meat chopper; mix the chicken and pepper together;
+season with half a teaspoonful of salt, and two tablespoonfuls of sweet
+cream. Place between thin slices of lightly buttered white bread. Cut
+in triangles. Serve on lettuce leaf.
+
+
+_ASPIC JELLY SANDWICH_
+
+Soak one box (two ounces) of gelatine in one cup of chicken liquor
+until softened; add three cupfuls of chicken stock seasoned with a
+little parsley, celery, three cloves, a blade of mace, and dash of
+salt and pepper. Strain into a dish and add a little shredded breast
+of chicken; set in a cold place to harden; when cold, slice in fancy
+shapes and place on slightly buttered whole wheat bread. Garnish with a
+stick of celery.
+
+
+_RECEPTION SANDWICH_
+
+Equal quantities of breast of cold boiled chicken and tongue, put
+through food chopper; season with celery salt, cayenne, anchovy paste,
+and mayonnaise. Place mixture between slices of lightly buttered white
+bread with crisp lettuce leaf that has been dipped in tarragon vinegar.
+
+
+_QUEEN SANDWICH_
+
+Mince finely two parts of cooked chicken or game to one part of cooked
+tongue, and one part of minced cooked mushrooms. Season with salt and
+pepper and a little lemon juice; mix and place between thin slices of
+buttered white bread. Garnish with small pickle.
+
+
+_FRENCH ROLL SANDWICH_
+
+French rolls are used for this sandwich. Make a small round opening
+in top of each and take out some of the crumbs; save the small crusts
+from the top of the opening; chop fine five olives, a tablespoonful of
+capers, one green sweet pepper (seeds removed), one gherkin, the white
+meat of one chicken, and two ounces of tongue chopped fine. Moisten
+with mayonnaise dressing. Fill this mixture into the roll, put the
+small crust on top, and garnish with a pickle.
+
+
+_CREOLE SANDWICH_
+
+One cupful of cold boiled chicken chopped fine, two tablespoonfuls
+of green pepper that has been parboiled and chopped fine. Add a dash
+of salt, and a teaspoonful of chopped parsley; moisten with a little
+mayonnaise dressing and place between thin slices of lightly buttered
+white bread. Garnish with an olive.
+
+
+_WINDSOR SANDWICH_
+
+One cupful of cold boiled chicken chopped fine, a teaspoonful of finely
+chopped onion, a half teaspoonful of finely chopped chives. Salt and
+pepper to taste, moisten with a little mayonnaise dressing, mix well,
+and spread on thin slices of toasted bread. Cover with another slice of
+toasted bread, cut in halves, and garnish with a radish.
+
+
+_BISCUIT SANDWICH_
+
+Roll biscuit dough very thin, about like piecrust, and spread with
+butter, then roll another and put on top of this; cut out and bake
+in quick oven. When done, pull apart and spread with this mixture
+while warm. Take equal parts of chicken and ham, run through the meat
+chopper, season with celery salt and cayenne pepper; moisten with
+mayonnaise dressing.
+
+
+_SARATOGA SANDWICH_
+
+On a lightly buttered square slice of white bread, place a lettuce leaf
+that has been dipped in mayonnaise dressing; on that lay four large
+fried oysters with a little horse-radish on top of the oysters, and
+cover with a lightly buttered slice of rye bread, and butter upper
+side of this slice. On this lay a slice of breast of cooked chicken;
+dust with salt and pepper and lay on that crisp slices of fried bacon;
+cover this with a slice of white bread. Garnish top with radishes, cut
+fancy, serve with slice of lemon on the side.
+
+
+_SHERIDAN PARK CLUB SANDWICH_
+
+Toast and butter three thin slices of white bread; place a lettuce leaf
+on the lower slice, and on its top put slices of chicken breast. Then
+put another slice of toast on top of that with another leaf of lettuce,
+followed by thin slices of broiled breakfast bacon, topped by third
+slice of toasted bread. Garnish top with small pickles cut in slices
+lengthwise. Serve as soon as made.
+
+
+_COLONIAL (CLUB) SANDWICH_
+
+Toast and butter three slices of thinly cut bread; place slices of cold
+boiled chicken spread lightly with mayonnaise dressing on the lower
+slice, with a crisp lettuce leaf. Then put another slice of toast on
+top of that with a slice of ripe tomato spread lightly with mayonnaise
+dressing, topped by a third slice of toast spread with finely chopped
+celery that has been mixed with a little mayonnaise dressing. Lay on
+top of that sweet red peppers cut in ribbons; cut triangular.
+
+
+_CHICKEN AND PÂTÉ DE FOIE GRAS SANDWICH_
+
+Two tablespoonfuls _pâté de foie gras_ and a cup of finely chopped cold
+boiled chicken; season with pepper and salt; spread on a crisp lettuce
+leaf that has been dipped in French dressing, and place between thin
+slices of white bread.
+
+
+_CHICKEN BISCUIT FINGER_
+
+Chop cold boiled chicken very fine; add a little chopped parsley;
+moisten with salad dressing; make rolls of the mixture about the size
+of a small pickle. Cover each roll with baking powder biscuit dough
+rolled thin, pressing the ends tightly. Brush with beaten egg and bake.
+
+
+_PRESSED MOCK CHICKEN_
+
+Boil a piece of fresh shoulder of pork until tender, adding pepper
+and salt to the water in which it is cooked. When done, run the meat
+through the meat chopper and return to the liquor in which it was
+boiled in the kettle. Add enough rolled oats to absorb or thicken the
+liquid, season to suit the taste, and simmer from twenty to thirty
+minutes; then pack into a bowl or crock; when cold, slice and place
+between thin slices of lightly buttered white bread. Garnish with
+pickles and radish roses.
+
+
+_COUNTRY CLUB SANDWICH_
+
+Use three slices of white bread thinly cut and lightly buttered; place
+a lettuce leaf that has been dipped in mayonnaise dressing on lower
+slice, and on top of that place slices of cold boiled chicken; then put
+another slice of bread and a lettuce leaf followed by thin slices of
+veal loaf, topped by another slice of bread with thinly sliced pickles
+on top.
+
+
+_CHICAGO CLUB SANDWICH_
+
+Toast lightly two slices of white bread and one of rye; lightly butter
+and on the slices of white bread, place slices of cold cooked chicken
+and a couple of slices of bacon well crisped; cover with the slice of
+rye bread and on that place a lettuce leaf that has been dipped in
+a little mayonnaise dressing; sprinkle with a little chopped green
+pepper, then cover with the other slice of white bread.
+
+
+_TURKEY SANDWICH_
+
+Between thin slices of lightly buttered white or brown bread, place
+thin slices of turkey breast; spread a little cranberry jelly over this
+and sprinkle with finely chopped celery.
+
+
+_HOT TURKEY SANDWICH_
+
+Between thin slices of lightly buttered toast, place slices of warm
+turkey breast; over same pour a hot gravy made of slightly thickened
+turkey stock. Garnish with a pickle.
+
+
+_TURKEY CLUB SANDWICH_
+
+Toast three thin slices of white bread and butter, on the lower slice
+lay cold white breast of turkey; cover with another slice of toast; on
+that lay a thin slice of hot broiled ham; cover with another slice of
+buttered toast and press together. Serve on a lettuce leaf. Garnish
+with small pickles.
+
+
+_GAME SANDWICH_
+
+On thin slices of lightly buttered bread, place slices of breast of
+roasted partridge; spread lightly with currant jelly and cover with
+another buttered slice of bread. Garnish with cress.
+
+
+_TRUFFLE SANDWICH_
+
+One tablespoonful of broiled truffle, one-half breast of chicken,
+and two tablespoonfuls of sweetbreads chopped fine. Add a dash of
+mayonnaise dressing, salt and pepper. Place between slices of buttered
+white bread, cut in oblong pieces. Garnish with pickle.
+
+
+_HEAD CHEESE SANDWICH_
+
+Between thin slices of lightly buttered white bread, place a lettuce
+leaf that has been dipped in mayonnaise dressing. On this place thin
+slices of head cheese, cut diagonally, and garnish with a pickle.
+
+
+_SWEETBREAD SANDWICH_
+
+Cook sweetbreads until tender. When cold, remove skin, chop fine,
+season with salt and pepper, add one cup of finely chopped celery,
+and a dash of mayonnaise dressing; spread on thin slices of lightly
+buttered white bread. Cover with another slice and garnish with an
+olive.
+
+
+_SAUSAGE SANDWICH_
+
+Boil link sausages until done; when cold cut into thin slices; place
+between thin slices of lightly buttered white bread. Garnish with a
+pickle.
+
+
+_GERMAN BOLOGNA SANDWICH_
+
+Remove the skin from a bologna sausage and rub to a paste. Spread thin
+slice of lightly buttered rye bread with a little French mustard, then
+a layer of bologna, cover with another slice, and garnish with a pickle.
+
+
+_FRANKFURT SAUSAGE SANDWICH_
+
+Cut cold boiled Frankfurt sausage into the thinnest slices and place
+on slice of buttered white or rye bread; run a cucumber pickle through
+a meat chopper and sprinkle on top of sausage. Place another buttered
+slice over this.
+
+
+_SALAMI (ITALIAN SAUSAGE) SANDWICH_
+
+Between slices of lightly buttered rye bread, place thin slices of
+salami. Garnish with an olive.
+
+
+_PÂTÉ DE FOIE GRAS_ is made from the liver of geese, ducks, or turkeys.
+Put one-half cup goose grease in a fryer on stove; when hot lay in the
+livers and baste with a spoon until tender; remove the livers from the
+pan and chop very fine. Add a small onion chopped and boiled brown,
+season with salt and pepper and mix in some of the grease in which
+livers were fried. The mixture must resemble paste. _Pâté de foie gras_
+can be purchased in small cans.
+
+
+_PÂTÉ DE FOIE GRAS SANDWICH_
+
+On thin slices of toasted bread shorn of crusts, spread _pâté de foie
+gras_; add a dash of salt and cayenne; cover with another slice of
+toast and serve with a sweet pickle.
+
+
+_PÂTÉ DE FOIE GRAS SANDWICH NO. 2_
+
+Three slices of white or brown bread lightly buttered; on the lower
+slice spread _pâté de foie gras_, then put another slice of bread on
+top of that. Cover with delicate shreds of tomato, tiny lettuce hearts
+with a dash of mayonnaise dressing, topped by a third slice of bread.
+Garnish with an olive.
+
+
+_PÂTÉ DE FOIE GRAS SANDWICH NO. 3_
+
+One-half cup of _pâté de foie gras_, remove the fat and mash to a
+smooth paste; season with a little salt and a dash of cayenne pepper
+and drop of onion juice; press the whole through a sieve. Spread on
+thin slices of buttered white bread and cover with another slice of
+buttered bread. Garnish top with slices of hard-boiled egg and an olive.
+
+
+_IMITATION PÂTÉ DE FOIE GRAS SANDWICH_
+
+Saute half a chopped onion in butter until brown; add one-half dozen
+chicken livers, cover with seasoned chicken stock, and let simmer until
+tender; mash the livers fine and press through a sieve, season with
+salt, paprika, mustard, and a dash of curry powder. Put this paste in a
+cup, pour melted butter over top; when cold, remove the butter and cut
+in thin slices; place between thin slices of white bread. Garnish with
+a pickle.
+
+
+
+
+                                CHEESE
+
+
+_AMERICAN CHEESE SANDWICH_
+
+Cream three tablespoonfuls of butter, add three tablespoonfuls of
+grated American cheese, one tablespoonful of anchovy essence, a dash
+of salt and paprika, one-fourth teaspoonful of mustard, and one-fourth
+cupful of finely chopped olives. Place mixture between thin slices of
+lightly buttered rye bread.
+
+
+_AMERICAN CHEESE SANDWICH NO. 2._
+
+Cream two tablespoonfuls of butter, add one-fourth cupful of grated
+American cheese and one teaspoonful of vinegar, and season with salt,
+paprika, mustard, and anchovy essence. Place mixture between thin
+slices of white bread. Garnish with a pickle.
+
+
+_AMERICAN CHEESE SANDWICH NO. 3_
+
+Salted cracker slightly toasted, spread with American cheese; serve
+hot.
+
+
+_AMERICAN CHEESE SANDWICH NO. 4_
+
+Melt a quarter of a pound of American cheese in a sauce pan, add the
+yolk of one egg beaten with two tablespoonfuls of cream, a dash of salt
+and red pepper, and half a teaspoonful of Worcestershire sauce. Take
+from the fire and when cold, spread on thin slices of white or rye
+bread. Press the two together and cut in strips. Garnish with a pickle.
+
+
+_CHEESE RARE-BIT SANDWICH_
+
+Grate a quarter of pound of American cheese fine; melt it in a
+sauce pan over the fire, add the yolks of two eggs well beaten,
+two tablespoonfuls of cream, a dash of salt and red pepper, and a
+teaspoonful of Worcestershire. Stir the mixture into the melted cheese;
+when blended, remove from the fire, and when cool, spread it on thin
+slices of lightly buttered white bread. Put the two slices together and
+garnish with an olive.
+
+
+_BROWN BREAD AND AMERICAN CHEESE SANDWICH_
+
+Steam the brown bread before spreading with butter, and cut in the
+usual way. Between the slices, place grated American cheese and finely
+chopped English walnuts well salted. Garnish with an olive.
+
+
+_BROWN BREAD AND AMERICAN CHEESE SANDWICH NO. 2_
+
+Cut thin small rounds of brown bread and lightly butter; sprinkle with
+grated cheese; put two slices together and cut in two.
+
+
+_FRIED CHEESE SANDWICH_
+
+Cut slices of white bread round with biscuit cutter; spread with paste
+made with half a cupful of fresh American cheese, mashed smooth with
+a little cream. Season with salt and paprika. Put slices together and
+fry a light brown in the blazer, in which a tablespoonful of butter has
+been melted. Serve hot.
+
+
+_NEUFCHATEL SANDWICH_
+
+Mince a little candied orange very fine, add a dash of ginger, and mix
+with Neufchatel cheese which has been moistened with a little cream.
+Place between thin slices of lightly buttered white bread. Garnish with
+an olive.
+
+
+_NEUFCHATEL AND NUT SANDWICH_
+
+Mix with one roll of Neufchatel cheese, half a cupful of chopped
+almonds or butternuts; spread on thin slices of lightly buttered graham
+or Boston brown bread. Garnish with a small pickle.
+
+
+_NEUFCHATEL AND OLIVE SANDWICH_
+
+Chop half a dozen olives and a half-cupful of pecan meats fine; mix
+with a cake of Neufchatel cheese, moisten with a little cream, and
+place between thin slices of lightly buttered white bread.
+
+
+_HARLEQUIN SANDWICH_
+
+Lightly buttered slices of white and graham bread. Spread each with
+Neufchatel cheese and sprinkle with a few English walnut meats. Put a
+white and a brown slice together.
+
+
+_BERLIN SANDWICH_
+
+Chop olives fine and moisten with mayonnaise dressing; spread on
+buttered slices of bread. Spread other slices with Neufchatel cheese
+and put slices together in pairs.
+
+
+_LIMBURGER CHEESE SANDWICH_
+
+Spread thin slices of lightly buttered rye bread with limburger cheese,
+then with thin slices of bologna sausage; cover with another slice of
+rye bread. Garnish with a pickle.
+
+
+_ROQUEFORT SANDWICH_
+
+Mix grated cheese with thick cream to make a paste; place between
+thinly cut slices of lightly buttered white bread. Garnish with an
+olive.
+
+
+_GERMAN CLUB SANDWICH_
+
+Thin slices of pumpernickel, rye, and white bread are used for this
+sandwich. Rub half a pound of smearcase until smooth, add three
+tablespoonfuls of thick cream and two of melted butter; season with
+pepper and salt. Spread some of this cheese mixture on a buttered
+slice of pumpernickel bread, followed by a slice of rye covered with
+the cheese, covered with a slice of buttered white bread. Garnish with
+slice of pickle.
+
+
+_PARMESAN SANDWICH_
+
+Finely grated Parmesan cheese, a dash of salt and pepper, one
+tablespoonful of tomato catsup, mix and place between squares of
+unsweetened cracker. Put crackers on a thin plate, set in hot oven for
+three minutes or until the cheese melts and the cracker becomes crisp.
+Serve hot.
+
+
+_PARMESAN AND RADISH SANDWICH_
+
+Peel radishes and chop very fine; place on ice until needed; then mix
+with a very little whipped cream; spread the mixture between thin
+oblongs of brown bread, dust a little grated Parmesan cheese over the
+top before the second slice is put on.
+
+
+_PARMESAN AND CELERY SANDWICH_
+
+Whip a gill of cream, add to it sufficient grated cheese, American or
+Parmesan, to make a stiff paste; spread lightly buttered white bread
+with this and sprinkle thickly with very finely minced celery. Cover
+with another slice of buttered bread.
+
+
+_SEAFOAM SANDWICH_
+
+Spread crisp seafoam crackers with butter, a sprinkling of grated
+Parmesan cheese, and very finely chopped celery or olives. Place two
+together and serve.
+
+
+_FRENCH CHEESE SANDWICH_
+
+Slice brown bread very thin, butter, lay thinly sliced cheese on top,
+and spread over cheese a thick layer of any kind of jam, and cover with
+another slice of bread.
+
+
+_MOROCCO SANDWICH_
+
+Melt a cupful of cheese, American or Parmesan; while soft, add enough
+mayonnaise to make it spread easily; lay this on thin slices of lightly
+buttered whole wheat bread and slice stuffed olives over cheese. Cover
+with another slice of lightly buttered bread; garnish top with stuffed
+olive.
+
+
+_CLUB HOUSE SANDWICH_
+
+Rub to a paste one tablespoonful of butter and two tablespoonfuls of
+soft club house cheese, a tablespoonful of grated Parmesan, a dash of
+salt and pepper, a teaspoonful of tarragon vinegar, and a teaspoonful
+of anchovy paste. Spread the above mixture on thin slices of toasted
+bread. Put slices together and cut triangular.
+
+
+_COTTAGE SANDWICH_
+
+Cut slices of brown bread, do not remove crusts; rub half a pint of
+cottage cheese to a smooth paste, then press it through fine sieve. Add
+two tablespoonfuls of melted butter, slowly beating the while, add half
+a teaspoonful of salt, and two tablespoonfuls of thick cream; spread
+each slice of the bread with mixture; cover with another thin slice of
+white bread and on top of that another thin layer of cheese; place a
+slice of brown bread on top and trim into shape. Garnish with an olive.
+
+
+_COTTAGE SANDWICH NO. 2_
+
+On thin slices of lightly buttered graham bread spread cottage cheese
+that has been mixed with a little chopped chives. Cover with another
+slice of bread.
+
+
+_GRUYERE SANDWICH_
+
+Cut rye and white bread in very thin slices and spread sparingly with
+butter; cut cold tongue and gruyere cheese in thin slices; on white
+bread arrange the tongue, rye bread over tongue and cheese over rye
+bread; repeat, put under a weight and let stand for two hours; then cut
+crosswise in thin slices. Garnish with olive.
+
+
+_COTTAGE AND OLIVE SANDWICH_
+
+Spread thin slices of lightly buttered graham bread with mustard, then
+a thin layer of cottage cheese, and then a layer of chopped olives that
+have been mixed with a little mayonnaise dressing. Cover with another
+slice of bread and press together.
+
+
+_BOHEMIAN SANDWICH_
+
+On thin slices of lightly buttered graham bread, spread a thin layer
+of mustard; on top of that spread a layer of cottage cheese, then a
+layer of olives that have been chopped fine, and mixed with a little
+mayonnaise dressing. Cover with another slice of bread and press
+together. Cut in strips and serve on a lettuce leaf.
+
+
+_DUTCH SANDWICH_
+
+Between thin slices of lightly buttered rye bread, spread highly
+seasoned cottage cheese; on this sprinkle finely chopped olives. Cut in
+diamond shape. Garnish with a sprig of parsley.
+
+
+_WAUKESHA CHEESE SANDWICH_
+
+Cream one brick of Waukesha cheese with a little sweet cream, add a
+pinch of salt, a few chopped pecan nut meats, and a few chopped olives.
+Place between thin slices of lightly buttered rye bread.
+
+
+_IMPERIAL CHEESE SANDWICH_
+
+One-half jar of Imperial cheese, one-half bottle (small size) of
+stuffed olives sliced fine, four tablespoonfuls of cream. Mix well and
+spread on thin slices of lightly buttered white bread with a crisp
+lettuce leaf between the slices.
+
+
+_SWISS CHEESE SANDWICH_
+
+Cut rye bread very thin. Spread lightly with butter. Between the pieces
+place thin slices of Swiss cheese. Spread with mustard. Garnish with a
+dill pickle sliced thin.
+
+
+_SWISS CHEESE SANDWICH NO. 2_
+
+Butter thin slices of pumpernickel bread. Between slices put a thin
+layer of Swiss cheese and leaves of watercress. Cut in long narrow
+strips. Garnish with an olive.
+
+
+_GREEN CHEESE SANDWICH_
+
+Spread on thin slices of lightly buttered white bread, green cheese
+grated fine. Put slices together and garnish with a sour pickle.
+
+
+_SWISS AND NUT SANDWICH_
+
+Chop English walnuts fine; mix with grated Swiss cheese. Add a little
+thick cream to moisten, season with salt and cayenne. Place between
+thin slices of lightly buttered brown bread. Garnish with an olive.
+
+
+_CREAM CHEESE AND OLIVE SANDWICH_
+
+Work cream cheese until smooth, add one-half quantity of chopped
+olives, season with salt, and moisten with mayonnaise. Place between
+thin slices of lightly buttered rye bread.
+
+
+_CREAM CHEESE AND OLIVE SANDWICH NO. 2_
+
+Chop olives fine, mix with cream cheese, add a little sweet cream to
+moisten, season with salt and paprika. Place between thin slices of
+lightly buttered white or brown bread.
+
+
+_DAIRY SANDWICH_
+
+On thin slices of Swiss cheese, spread fresh butter and put the two
+slices together.
+
+
+_CREAM CHEESE AND PIMOLAS SANDWICH_
+
+Mix one cream cheese with an equal amount of chopped pimolas; season
+with salt and cayenne, and moisten with a little mayonnaise dressing.
+Place between thin slices of lightly buttered white or brown bread.
+
+
+_CREAM CHEESE AND PINEAPPLE SANDWICH_
+
+Chop the pineapple fine and drain. Spread lightly buttered white bread
+thinly with cream cheese; sprinkle with pineapple and press together,
+then cut the sandwiches in thin, slender strips.
+
+
+_CREAM CHEESE AND WALNUT SANDWICH_
+
+One cup of walnut meats, chopped fine; add enough cream cheese to
+make a paste; add salt and a bit of red pepper. Place between lightly
+buttered white bread cut in fancy shapes.
+
+
+_CREAM CHEESE AND NUT SANDWICH_
+
+Chop English walnuts fine, mix with cream cheese and a little chopped
+celery; add a dash of mayonnaise dressing. Place the mixture between
+thin slices of lightly buttered white bread. Garnish with a sprig of
+watercress.
+
+
+_CREAM CHEESE AND BEET SANDWICH_
+
+On thin slices of lightly buttered white bread, lay a crisp lettuce
+leaf; on that spread cream cheese, on top of the cheese sprinkle
+chopped pickled beets. Cover with another slice of buttered bread.
+
+
+_CREAM CHEESE AND CUCUMBER SANDWICH_
+
+On thin slices of lightly buttered brown bread spread cream cheese;
+over same sprinkle chopped cucumbers that have been mixed with a little
+French dressing. Cover with another slice of lightly buttered brown
+bread.
+
+
+_CREAM CHEESE AND GUAVA JELLY SANDWICH_
+
+Spread an equal number of slices of lightly buttered white bread with
+guava jelly and cream cheese. Put slices together and trim the edges.
+
+
+_CREAM CHEESE AND GREEN PEPPER SANDWICH_
+
+Spread lightly buttered white bread with cream cheese; on this lay thin
+slices of green pepper that have been dipped in mayonnaise dressing.
+Cover with another slice of bread, cut oblong, and garnish with a sprig
+of parsley and an olive.
+
+
+_CREAM CHEESE AND PARSLEY SANDWICH_
+
+Spread thin slices of Boston brown bread lightly buttered, with cream
+cheese, mixed with a little chopped parsley. Put two slices together
+and garnish with an olive.
+
+
+_CREAM CHEESE AND LETTUCE SANDWICH_
+
+Slice white bread very thin, when you have pared off the crust. Butter
+smoothly and lightly. Spread one slice with cream cheese and lay upon
+the other a crisp lettuce leaf that has been dipped in mayonnaise
+dressing. Put slices together. Garnish with an olive.
+
+
+_CHEESE AND BAR-LE-DUC CURRANT SANDWICH_
+
+Spread thin slices of lightly buttered white bread with cream cheese;
+sprinkle currants over the cheese; then a teaspoonful of maple syrup.
+Cover with another slice of bread.
+
+
+_TOASTED WAFERS WITH CREAM CHEESE_
+
+Mix a cream cheese with cream and paprika to make a mixture that is
+soft and yet will hold its shape. Just before serving, toast the wafers
+and press a star of cheese upon each. (Use a star tube.) Finish with a
+slice of pimola.
+
+
+_RUSSIAN SANDWICH_
+
+Spread zepherettes with cream cheese and cover with chopped olives
+mixed with a little mayonnaise. Place a zepherette over each and press
+together.
+
+
+_ORIENTAL SANDWICH_
+
+Mix one cake of cream cheese with a little maple syrup, then add sliced
+maraschino cherries. Place between thin slices of lightly buttered
+bread. Garnish with a spray of smilax and a cherry.
+
+
+_DAINTY CHEESE SANDWICH_
+
+A dainty cheese sandwich to serve at afternoon parties is made by
+placing the halves of an English walnut on either side of a square of
+cream cheese. Serve on a crisp lettuce leaf.
+
+
+_MACAROON SANDWICH_
+
+Be sure the macaroons are fresh. Lay a slice of fresh cream cheese
+between two macaroons, pressing them firmly together. Keep in a cool
+place until wanted.
+
+
+_FAIRMONT SANDWICHES_
+
+Work a small cream cheese until smooth, using a wooden spoon, and
+season with salt. Chop red and green peppers separately and wring in
+cheese-cloth to remove some of the moisture. Mix one-half of the cheese
+with some of the red pepper, the other half the green pepper. Spread
+four thin slices of white bread sparingly with butter, on the lower
+slice spread the green pepper mixture, cover with another slice of
+bread, on top of that spread a layer of the red pepper mixture, cover
+with the third slice and spread that with the green pepper mixture.
+Cover with the fourth slice of bread. Fold in cheese-cloth and press
+under a weight, then cut in thin slices downward.
+
+
+_ITALIAN SANDWICH_
+
+Take an equal number of slices of white and graham bread, spread with
+butter and cream cheese; on these put finely chopped olives that have
+been mixed with a little mayonnaise dressing. Press slices together in
+pairs with a crisp lettuce leaf between each pair, and cut diagonally.
+Garnish with parsley.
+
+
+_BUFFET SANDWICH_
+
+One teacupful grated American or Parmesan cheese, one tablespoonful
+of melted butter, one teaspoonful of made mustard, a little salt and
+pepper. Mix well, spread on thin slices of lightly buttered rye bread.
+Put two slices together and cut in triangles.
+
+
+_BUMMERS CUSTARD SANDWICH_
+
+Take a cake of Roquefort cheese and divide in thirds; moisten one third
+with brandy, another third with olive oil, and the other third with
+Worcestershire sauce. Mix all together and place between split water
+biscuits toasted. Good for a stag lunch.
+
+
+
+
+                                  NUT
+
+
+_ENGLISH WALNUT SANDWICH_
+
+Chop English walnuts fine, and over them pour the following dressing;
+five yolks of eggs well beaten, juice of two lemons, a good half-cup
+of water, one teaspoonful of sugar, and a pinch of salt. Let it cook
+until the eggs thicken. When cool, place between thin slices of lightly
+buttered white bread.
+
+
+_ENGLISH WALNUT SANDWICH NO. 2_
+
+Chop fine a cupful of English walnut meats; moisten with a little thick
+cream and place between a slice of brown bread and one of white lightly
+buttered. Cut in rounds with a biscuit cutter.
+
+
+_ENGLISH WALNUT SANDWICH NO. 3_
+
+Chop English walnuts fine; moisten with a little mayonnaise dressing,
+and place between thin slices of lightly buttered brown bread.
+
+
+_ENGLISH WALNUT AND FIG SANDWICH_
+
+Chop figs fine, adding enough water to make a smooth paste, and cook
+slowly until of a consistency to spread. Flavor with a little orange
+juice or grated candied orange peel. Chop one-half cup of English
+walnuts fine, add to the fig paste filling. Place between thin slices
+of white or brown bread lightly buttered, cut in fanciful shapes.
+
+
+_ENGLISH WALNUT AND GINGER SANDWICH_
+
+Three thin slices of lightly buttered white bread; between the first
+and second place a layer of chopped, preserved ginger, mixed with a
+little thick cream; and between the second and third slices, place a
+layer of chopped English walnuts; then tie up each sandwich neatly with
+blue baby ribbon.
+
+
+_ENGLISH WALNUT AND RAISIN SANDWICH_
+
+Chop equal quantities of English walnuts and raisins fine, mix with a
+little cream, and place between thin slices of lightly buttered white
+bread. Garnish top with a raisin.
+
+
+_ENGLISH WALNUT AND DATE SANDWICH_
+
+Chop English walnut meats fine, mix with an equal amount of chopped
+dates; moisten with a little whipped cream and place mixture between
+buttered crackers or thin slices of white bread.
+
+
+_SALTED ENGLISH WALNUT SANDWICH_
+
+Spread thin slices of Boston brown bread with butter; then chop English
+walnuts fine, sprinkle with salt, and put a layer of the nuts between
+two slices of bread.
+
+
+_BLACK WALNUT SANDWICH_
+
+Between thin slices of lightly buttered brown bread spread black walnut
+meats chopped rather fine. Nice to serve with hot chocolate.
+
+
+_CHESTNUT SANDWICH_
+
+Shell and blanch the chestnuts, then boil fifteen minutes; drain and
+cool, and when cool chop fine. Add an equal quantity of finely chopped
+celery, moisten with a little French dressing, mix, and put between
+thin slices of lightly buttered white bread, with a crisp lettuce leaf
+between.
+
+
+_PECAN SANDWICH_
+
+One cup of chopped pecans, one cup of chopped dates, mixed with a
+tablespoonful of whipped cream to moisten. Place between thin slices of
+white or whole wheat bread.
+
+
+_PECAN SANDWICH NO. 2_
+
+Chop pecan nuts very fine, moisten with a little mayonnaise dressing
+and place between thin slices of lightly buttered white bread.
+
+
+_PECAN SANDWICH NO. 3_
+
+Mix one cup of finely chopped pecan nuts with a little chutney. Place
+between thin slices of buttered white bread.
+
+
+_PECAN AND ENGLISH WALNUT SANDWICH_
+
+Chop fine one-half cup each of pecan and walnut meats, add one-half cup
+of olives stoned and chopped fine, moisten with a little mayonnaise
+dressing and place between thin slices of lightly buttered graham
+bread.
+
+
+_HICKORY NUT SANDWICH_
+
+Mix together chopped hickory nuts and pot cheese, add a dash of
+paprika, and place between thin slices of either white or brown bread
+lightly buttered. Garnish with an olive.
+
+
+_HICKORY NUT AND CHEESE SANDWICH_
+
+Beat to a cream one tablespoonful of butter, then add three heaping
+tablespoonfuls of cream cheese. Mix thoroughly, adding a little sweet
+cream if necessary to make creamy. Chop a quarter-pound of hickory nuts
+fine, and blend with the cheese paste; season with salt, pepper, and
+a little lemon juice. Spread on thin slices of brown bread. Put two
+slices together and garnish with an olive.
+
+
+_PEANUT SANDWICH_
+
+Chop roasted and salted peanuts, mix with a little mayonnaise dressing,
+place between thin slices of lightly buttered entire wheat bread.
+
+
+_PEANUT SANDWICH NO. 2_
+
+Chop a cup of freshly roasted shelled peanuts very fine, mix with three
+tablespoonfuls of mayonnaise dressing, add salt to taste, and sprinkle
+upon lightly buttered slices of white bread. Put slices together and
+cut in tiny squares.
+
+
+_PEANUT SANDWICH NO. 3_
+
+Chop peanuts fine or put through a coffee mill, salt to taste, and add
+a little sherry or port wine to make a thick paste. Spread on thin
+slices of lightly buttered white bread. Put two slices together and
+garnish with a candied cherry.
+
+
+_PEANUT SANDWICH NO. 4_
+
+Cut white bread in rounds with the biscuit cutter, cover with whipped
+cream slightly sweetened. Sprinkle chopped peanuts over the cream.
+Cover with another round of bread and serve as soon as made.
+
+
+_PEANUT AND BANANA SANDWICH_
+
+Between thin slices of lightly buttered white bread place a crisp
+lettuce leaf that has been dipped in mayonnaise dressing; on this place
+slices of banana and sprinkle with ground peanuts.
+
+
+_PEANUT MAYONNAISE SANDWICH_
+
+Heat a tablespoonful of butter in a pan and add the juice of a lemon.
+Season with salt and pepper. To this gradually add a well beaten egg,
+thinned with sour cream, adding it slowly, stirring the while to
+prevent it from curdling. When it begins to thicken, remove and stir
+in enough ground peanuts to make a good spreading butter. In preparing
+sandwiches of this, cut bread thin, spread with the mayonnaise; and lay
+between the slices a crisp lettuce leaf. Cut the sandwiches in fancy
+shapes. Dainty for noon-day luncheon.
+
+
+_ALMOND SANDWICH_
+
+Cut white bread in rounds and lightly butter, put on a layer of finely
+chopped almonds, add a sprinkling of salt and a dash of lemon juice;
+cover with another round of bread and press a blanched nut in the
+centre. Serve on a lettuce leaf.
+
+
+_ALMOND SANDWICH NO. 2_
+
+Whip one-half gill of sweet cream to a stiff froth; add one-half pound
+of almonds, blanched and pounded to a paste, with a little rose or
+orange flower water; add two tablespoonfuls of sugar and spread over
+thin slices of white bread; roll into tiny cylinders or cut in narrow
+strips.
+
+
+_ALMOND SANDWICH NO. 3_
+
+On thin slices of buttered Boston brown bread sprinkle finely chopped
+almonds, cover with another slice of bread, and cut in squares.
+
+
+_ALMOND AND CELERY SANDWICH_
+
+Chop almonds fine and mix with twice the bulk of finely chopped celery;
+moisten with a little mayonnaise dressing and put between thin slices
+of lightly buttered white bread.
+
+
+_ALMOND AND LEMON SANDWICH_
+
+Grate the thin yellow rind of one lemon, being careful not to rub
+off any of the bitter white pith; blanch and pound one-half pound of
+almonds, adding slowly the juice of one lemon. When a smooth paste is
+formed, add the grated lemon rind. Rub the yolks of two hard-boiled
+eggs to a smooth paste, add the almond mixture, and spread over thin
+slices of lightly buttered white bread. Cover with another slice of
+bread and cut in triangles.
+
+
+_TOASTED ALMOND SANDWICH_
+
+Toast almonds to a light brown and grate; form into a paste with a
+little lemon juice, add a little salt, spread on thin slices of lightly
+buttered white bread and cover with another slice and cut in strips.
+
+
+
+
+                                 SWEET
+
+
+_ORANGE SANDWICH_
+
+Between thin slices of lightly buttered white bread place thin slices
+of orange that have been lightly dusted with powdered sugar.
+
+
+_ORANGE MARMALADE SANDWICH_
+
+Spread thinly buttered white bread with orange marmalade. Put two
+slices together and cut the sandwich in slender strips.
+
+
+_ORANGE MARMALADE SANDWICH NO. 2_
+
+On thin slices of lightly buttered white bread spread orange marmalade.
+Put four slices together, put under a weight and when well pressed,
+trim off the crusts and cut down in thin slices. Serve on lace paper
+doily.
+
+
+_DAINTY RIBBON SANDWICH_
+
+Cut the crust from a loaf of white and of brown bread. Cut three slices
+one-half inch thick from each loaf. Spread with butter and orange
+marmalade. Put six slices together and press firmly. Trim the edges
+evenly, then with a sharp knife cut into slices about three-quarters of
+an inch thick. Place the sandwich on a lace paper doily. Serve as soon
+as made.
+
+
+_GEM SANDWICH_
+
+Grate orange peel very fine, add a dash of ginger, spread thin slices
+of buttered white bread with Neufchatel cheese, sprinkle orange peel
+and ginger over the cheese. Put slices together. Garnish with an olive.
+
+
+_LEMON SANDWICH_
+
+Slice a lemon very thin and remove the rind, sprinkle with powdered
+sugar and place between thin slices of lightly buttered white bread cut
+round. Garnish top with a candied cherry.
+
+
+_FRUIT SANDWICH_
+
+Spread thin slices of white bread with chocolate cream butter, on
+this place a layer of fresh fruit such as bananas, strawberries, or
+raspberries; cover with another slice, and garnish top with a sugared
+berry.
+
+
+_STRAWBERRY SANDWICH_
+
+Between thin slices of lightly buttered white bread, place strawberries
+cut in halves, sprinkle with powdered sugar. Garnish top of sandwich
+with a whole sugared berry.
+
+
+_GRAPE SANDWICH_
+
+Remove skins and seeds from one pound of white grapes. Chop grapes, one
+large apple, and two stalks of celery fine. Mix with a little French
+dressing and place between thin slices of lightly buttered white bread.
+Cut sandwiches in strips.
+
+
+_RED RASPBERRY SANDWICH_
+
+Mix berries with thick cream and a little powdered sugar and place
+between thinly cut slices of buttered white bread. Garnish top with a
+berry.
+
+
+_APPLE SANDWICH_
+
+Between thin slices of buttered white bread place thin slices of tart
+apples, which have been steeped for an hour in a mixture of lemon juice
+and sugar.
+
+
+_APPLE SANDWICH NO. 2_
+
+On thin slices of lightly buttered white bread spread baked apple.
+Dust with powdered sugar. Cover with another slice of bread and cut in
+strips.
+
+
+_APPLE BUTTER SANDWICH_
+
+On thin slices of lightly buttered white bread, spread apple butter.
+Sprinkle chopped candied orange peel, cover with another slice of
+bread.
+
+
+_PINEAPPLE SANDWICH_
+
+One cup of pineapple cut fine, two tablespoonfuls of lemon juice, and
+one cupful of sugar. Cook until thick, and when cold spread upon lady
+fingers and press together. White bread may be used.
+
+
+_CHERRY SANDWICH_
+
+One cup of maraschino cherries cut in small pieces, mixed with one-half
+cup of English walnuts chopped fine. Moisten with whipped cream. Spread
+on thin slices of white buttered bread, put two slices together and cut
+in squares. Garnish with a maraschino cherry.
+
+
+_CHERRY SANDWICH NO. 2_
+
+Chop a quarter of a pound of candied cherries fine; add a few drops of
+sherry. Mix and spread on rounds of lightly buttered white bread. Cover
+with another slice and garnish with a candied cherry.
+
+
+_CANDIED CHERRY SANDWICH_
+
+Chop candied cherries very fine, add as many seeded raisins chopped
+fine, moisten with orange juice. Mix to a paste and spread on thin
+slices of white bread lightly buttered. Put two slices and garnish top
+with a cherry.
+
+
+_CANDIED CHERRY SANDWICH NO. 2_
+
+Chop candied cherries fine, moisten with orange juice, place between
+thin slices of lightly buttered white bread. Garnish top with a cherry.
+
+
+_CREAM AND CANDIED FRUIT SANDWICH_
+
+Cut candied cherries fine and moisten with a few drops of wine. Cut
+sponge cake in squares and cover with whipped cream that has been
+sweetened and flavored and chilled; on top of this sprinkle the
+candied cherries. Cover with another piece of the cake and serve at
+once.
+
+
+_CAKE AND CANDIED CHERRY SANDWICH_
+
+Cut sponge cake into slices a quarter of an inch thick; cut the slices
+into rounds. Chop candied cherries fine, moisten with a little orange
+juice. Spread the mixture on the rounds of cake; press two pieces
+together. Garnish with a candied cherry.
+
+
+_TUTTI-FRUTTI SANDWICH_
+
+Chop candied cherries, peaches, and apricots, add a little sherry wine
+and mix to a paste. Spread on thin slices of lightly buttered white
+bread, cover with another slice and cut in strips.
+
+
+_BANANA SANDWICH_
+
+Mash ripe bananas; add a dash of lemon juice; sweeten to taste. Place
+between thin slices of buttered white bread cut oblong.
+
+
+_BANANA SANDWICH NO. 2_
+
+On thin slices of lightly buttered white bread spread mayonnaise
+dressing then add thin slices of bananas; cover with another slice of
+bread. Serve on a lettuce leaf.
+
+
+_BANANA AND CHERRY SANDWICH_
+
+Mash three bananas fine, add one-half cup of chopped maraschino
+cherries, a tablespoonful of powdered sugar, moisten with a little
+thick cream, mix, and place between thin slices of lightly buttered
+white bread. Garnish with a cherry.
+
+
+_BANANA TOAST SANDWICH_
+
+Between thin slices of lightly buttered graham bread, place three
+slices of banana; toast quickly to a light brown. Serve hot.
+
+
+_BANANA AND TOASTED BROWN BREAD SANDWICH_
+
+Between thin slices of buttered brown bread from which the crusts have
+been removed, place slices of banana, press together and place in
+the oven and leave until bread is toasted. Serve hot. Very good for
+invalids.
+
+
+_ORIENTAL SANDWICH_
+
+Mash four bananas; add one-half cup of maraschino cherries, two
+tablespoonfuls of honey, and two tablespoonfuls of sweet thick cream.
+Mix and spread on thin slices of lightly buttered white bread, cover
+with another slice, and garnish top with a cherry.
+
+
+_FIVE O’CLOCK TEA_
+
+Mash bananas fine, add an equal amount of mashed red raspberries,
+moisten with a little sweet thick cream. Place between thin slices of
+lightly buttered white bread. Cut in fancy shapes.
+
+
+_FIG SANDWICH_
+
+Chop figs fine, moisten with a little maple syrup and work to a paste;
+spread mixture on thin slices of lightly buttered white bread, roll,
+and tie with baby ribbon.
+
+
+_FIG SANDWICH NO. 2_
+
+One-half pound of finely chopped figs, one-third cup of sugar, half-cup
+of boiling water, and two tablespoonfuls of lemon juice; mix these
+ingredients and cook in a double boiler until thick. When cool spread
+mixture on thin slices of buttered white bread, cover with another
+slice and cut in fancy shapes.
+
+
+_FIG SANDWICH NO. 3_
+
+Stew figs and chop; season with a little wine and place between lightly
+buttered slices of white or graham bread.
+
+
+_FAVORITE SANDWICH_
+
+Chop stewed figs, add a dash of lemon juice, spread on thin slices of
+lightly buttered white bread, and cover with another slice. Garnish
+with a spray of smilax.
+
+
+_FIG AND NUT SANDWICH_
+
+Cut rounds of bread with a biscuit cutter and lightly butter. For each
+sandwich use two dried figs, fill the figs with the English walnut
+meats chopped; roll the figs in powdered sugar and place between the
+rounds of bread.
+
+
+_FIG AND NUT SANDWICH NO. 2_
+
+Chop figs and English walnuts fine; moisten with whipped cream; place
+between thin slices of lightly buttered white bread. Garnish with
+smilax.
+
+
+_FIG AND ROLL_
+
+Split twelve figs, scrape out the soft portion and rub this to a paste;
+butter thin slices of fresh white or brown bread, remove the crust,
+spread on the fig paste and roll the bread carefully; press for a
+moment, then roll it in a piece of tissue paper, pressing the ends as
+you would an old-fashioned motto, or it may be tied with baby ribbon of
+any color.
+
+
+_LADY FINGER SANDWICH_
+
+Chop figs fine and rub to a smooth paste; add a dash of orange juice
+and spread on lady fingers; press two fingers together and garnish with
+a spray of smilax.
+
+
+_DATE AND FIG SANDWICH_
+
+To two cups of dates with stones removed, add one cup of washed figs,
+also one cup of seeded raisins; chop very fine and add enough water to
+make a paste to spread easily. Let this boil one minute, and when cool
+spread between thin slices of buttered white bread, cover with another
+slice and garnish top with a sugared date.
+
+
+_DATE AND NUT SANDWICH_
+
+Between slices of brown bread lightly buttered and cut thin, place this
+filling; dates stoned and chopped fine, walnut meats chopped fine,
+moistened with a little sherry wine. Garnish with a spray of smilax.
+
+
+_DATE AND ORANGE SANDWICH_
+
+Remove the pulp and inner skin from six oranges, cut into small pieces,
+add one pound of chopped dates and a half-cup of walnut meats chopped
+fine; add half-cup of powdered sugar, moisten with a little sherry or
+port wine, and place the mixture between slices of lightly buttered
+white bread.
+
+
+_RAISIN SANDWICH_
+
+Cut large raisins in halves with a sharp knife; take out the seeds, dip
+in brandy or sherry; do not let them remain a moment in the liquor; cut
+white bread in rounds, spread with butter, and put a layer of raisins
+between the two rounds of bread. Garnish top with a raisin and serve
+with lemonade.
+
+
+_FRUIT JELLY SANDWICH_
+
+Soak one box of gelatine in one cup of cold water, and dissolve it
+in one cup of boiling water. Add one cup of sugar, one-half cup of
+lemon juice, one cup of orange juice, and half a cup of mashed red
+raspberries. When cool spread on squares of sponge cake, or thinly cut
+and lightly buttered white bread. Cover with another slice.
+
+
+_JELLY AND NUT SANDWICH_
+
+Chop English walnuts fine and stir into whipped cream; spread currant
+jelly on thin slices of lightly buttered white bread; on top of that
+spread the walnuts and cream, cover that with currant jelly, and lastly
+cover with another slice of bread. Serve as soon as made.
+
+
+_CURRANT JELLY SANDWICH_
+
+Cut fresh bread in as thin slices as possible. Butter them evenly,
+spread with currant jelly and sprinkle with fresh grated cocoanut; roll
+each slice separately and tie the roll with baby ribbon. Make when
+ready to serve.
+
+
+_CURRANT JELLY AND ENGLISH WALNUT SANDWICH_
+
+Spread thin slices of lightly buttered white bread with currant jelly
+and sprinkle with finely chopped English walnut meats. Cover with
+another slice and cut in oblong shape.
+
+
+_TOMATO JELLY SANDWICH_
+
+One cupful of boiled and strained tomatoes, seasoned with salt, pepper,
+paprika and a little tabasco sauce. Dissolve quarter box of gelatine in
+one-half cup of water, add to the tomatoes, and mix thoroughly. Cool in
+forms that will slice in shape of sandwiches to be used. Place between
+thin slices of lightly buttered white bread.
+
+
+_QUINCE JELLY AND NUT SANDWICH_
+
+Mix a cupful of quince jelly with half a cupful of finely chopped
+hickory or pecan nuts and spread on thin slices of lightly buttered
+white bread. Cover with another slice and cut in squares.
+
+
+_QUINCE JELLY SANDWICH_
+
+Spread thin slices of lightly buttered white bread with quince jelly.
+Put slices together, cut in squares, and garnish with a spray of
+maidenhair fern.
+
+
+_GOOSEBERRY JAM SANDWICH_
+
+Spread thinly cut slices of lightly buttered white bread with
+gooseberry jam; place slices together and cut in slender strips.
+Garnish with a spray of smilax. Serve as soon as made.
+
+
+_CLARET JELLY SANDWICH_
+
+Soak one box of gelatine in one cup of cold water, then dissolve in
+one cup of boiling water, add one cup of sugar and strain. When cold,
+add the juice of half a lemon, and one cup of claret and set in a cool
+place. When ready for use, cover thin slices of lightly buttered white
+bread with the jelly, cover with another slice of buttered bread and
+cut in strips.
+
+
+_MARBLED BREAD SANDWICH_
+
+Make an equal number of white and brown bread sandwiches, lightly
+spread with butter and currant jelly, press sandwiches together in
+alternating colors, cut in thin strips. Serve on lace paper doily.
+
+
+_BANANA SANDWICH_
+
+Place peeled bananas, sliced across, between thin slices of buttered
+brown bread from which the crusts have been trimmed. Place in the
+oven and leave until bread is toasted and you will have delicious and
+nourishing hot sandwiches. Very good for invalids.
+
+
+_MARRON SANDWICH_
+
+Cut the bread in rounds with a biscuit cutter; put a _marron glace_
+in the centre and around it whipped cream that has been sweetened and
+flavored. Nice for afternoon luncheon.
+
+
+_HONEY SANDWICH_
+
+Spread thinly cut slices of lightly buttered white bread with honey;
+put slices together and garnish with a pansy. Serve as soon as made.
+
+
+_HONEY AND BANANA SANDWICH_
+
+Mixed strained honey with mashed ripe bananas; place between thinly cut
+slices of buttered white bread.
+
+
+_FRENCH TEA SANDWICH_
+
+On thinly cut slices of lightly buttered white bread cut round, spread
+cream cheese and currant jelly. Cover with another slice and sprinkle
+top of sandwich with crumbs of pistache.
+
+
+_DAINTY PEANUT SANDWICH_
+
+One cup of sugar and enough water to cover; boil until it threads from
+spoon; stir this into the white of an egg beaten stiff. Add one cup of
+peanuts ground fine; spread the paste on salted wafers; let stand a
+while before serving.
+
+
+_VERANDA SANDWICH_
+
+Chop crystallized ginger fine, moisten with a dash of orange juice;
+place between thin slices of lightly buttered white bread; cut in fancy
+shapes and garnish each with a spray of smilax.
+
+
+_PUFF PASTE SANDWICH_
+
+Roll puff paste very thin; cut round with a biscuit cutter; bake to a
+delicate brown. Add chopped almonds to apple or peach marmalade and
+place the mixture between two rounds of pastry.
+
+
+_DREAM SANDWICH_
+
+Cold chopped boiled sweetened prunes, mix with English walnuts chopped
+fine, moisten with a little of the prune syrup, and place between thin
+slices of lightly buttered white bread. Garnish with a spray of smilax.
+
+
+_CHOCOLATE SANDWICH_
+
+Melt a teaspoonful of butter in a saucepan, stir into it all the
+unsweetened chocolate (bitter) it will take up. Grate the chocolate
+directly into the butter. Stir until butter and chocolate are
+thoroughly mixed. Take from the fire and let it get cold before
+spreading on thin slices of graham bread, lightly buttered. Cover with
+another slice and cut in strips.
+
+
+_CHOCOLATE AND NUT SANDWICH_
+
+Take two tablespoonfuls of sweetened chocolate, mix with a little water
+and heat to a thick paste; chop fine a half-pint of English walnuts or
+hickory nuts, stir the chocolate paste when cooling, add the nuts, and
+spread thinly on narrow wafers. Let harden, then press the two wafers
+together.
+
+
+_MAPLE CREAM SANDWICH_
+
+One-half pound of maple sugar, one-half pound of brown sugar, one-half
+cup of water, and one-half teaspoonful of cream of tartar; boil these
+together until they form a soft ball when dipped into cold water. When
+nearly cold, beat with a fork until thick and creamy; spread on an
+equal number of thin round slices of buttered white and entire wheat
+bread, and place together in pairs, one of each kind of bread.
+
+
+_MAPLE SUGAR SANDWICH_
+
+On thin slices of lightly buttered white bread spread maple sugar,
+put slices together and cut with a maple leaf cutter. Serve with hot
+coffee.
+
+
+_LOG CABIN SANDWICH_
+
+Boil one cupful of maple syrup, one-half cupful chopped dates, one-half
+cupful chopped almonds, one-half cupful pineapple together, let cook
+for five minutes, take from fire, and add teaspoonful of lemon juice.
+Cut the bread in long thin strips and remove the crust. Spread with
+the mixture. Put slices together and wrap in oiled paper; let stand a
+few hours, when the paper can be removed and they will keep the shape
+desired.
+
+
+_GINGER SANDWICH_
+
+On thin slices of lightly buttered graham bread, sprinkle finely
+chopped Canton ginger; press slices together.
+
+
+_GINGER AND ORANGE SANDWICH_
+
+Soften Neufchatel cheese with a little cream; spread on thin slices
+of white bread and cover with finely minced candied orange peel and
+preserved ginger; cover with another slice of bread and garnish with a
+spray of maidenhair fern.
+
+
+_CHESTNUT AND PRUNE SANDWICH_
+
+Boil chestnuts twenty minutes; peel and chop fine, add an equal amount
+of cooked prunes chopped; moisten with a little cream and place between
+thin slices of lightly buttered whole wheat bread. Garnish top with a
+maraschino cherry.
+
+
+_HALLOWEEN SANDWICH_
+
+One cup of celery, one orange cut fine, one-half cup of raisins
+seeded and halved; add one-half cup of grated apple to one-half cup
+of mayonnaise and mix with this; place between thin slices of lightly
+buttered white or whole wheat bread. Garnish with a spray of smilax.
+
+
+_INDIA SANDWICH_
+
+One cup each preserved ginger and candied orange peel chopped fine;
+mix with one-half cup of thick cream and spread, on white bread thinly
+buttered. Garnish with stick of candied orange peel.
+
+
+_WHIPPED CREAM SANDWICH_
+
+One cup of thick cream, one tablespoonful of powdered sugar. Beat until
+solid, then add three drops of vanilla, let it become chilled, then
+spread on lady fingers, press together and serve as soon as made.
+
+
+_SCHOOL SANDWICH_
+
+On thin slices of lightly buttered white bread, spread brown sugar;
+cover with another slice of bread and wrap in wax paper.
+
+
+_COCOANUT SANDWICH_
+
+One and one-half cup of grated cocoanut, one-half cup of English
+walnuts chopped fine, one tablespoonful of rose water, three
+tablespoonfuls of sugar; mix well, moisten with three tablespoonfuls
+of thick cream. Spread mixture on thin slices of buttered white bread,
+cover with another slice and cut in strips.
+
+
+_COCOANUT SANDWICH NO. 2_
+
+Roll out one-half pound of puff paste until one-fourth of an inch
+thick, then place it in a baking tin and bake in a hot oven until a
+golden brown; when done, let it get cold; whip one-half pint of cream
+to a stiff dry froth, add to it three tablespoonfuls each of powdered
+white sugar and desiccated cocoanut. Cut the pastry into strips three
+inches long by one inch wide; spread some of the cocoanut cream on
+each piece, put two pieces together and sprinkle powdered white sugar
+thickly over them.
+
+
+_NUT AND FRUIT SANDWICH_
+
+Mash half-pound of pitted prunes, mix them with a half-pound of
+seedless raisins, half-pound of stoned dates, and the same quantity of
+washed figs, quarter of a pound of blanched almonds, a quarter of a
+pound of peeled Brazil nuts, and one pound of pecans. Put through the
+meat chopper, add the juice of two oranges and knead the mixture with
+your hands; pack it down into baking powder boxes or into any round tin
+and stand it aside in a cold place; when wanted for use, remove from
+the tins, cut thin, and place slices between lightly buttered white
+bread cut round. Garnish top with a maraschino cherry.
+
+
+_FUDGE SANDWICH_
+
+Melt on tin in oven, fudge or fresh chocolate creams until soft enough
+to be spread; spread wafer crackers with this filling, tie each two
+with white baby ribbon. Serve with lemonade.
+
+
+_VIOLET SANDWICH_
+
+Cover the butter with violets over night; slice white bread thin and
+spread with the butter; put slices together and cover with the petals
+of the violets.
+
+
+_ROSE-LEAF SANDWICH_
+
+Flavor fresh unsalted butter with rose by packing in closed jar with
+a layer of rose leaves and leaving several hours. Any fragrant rose
+will answer. Cut white bread into dainty strips or circles, spread with
+the perfumed butter, put one or two rose leaves between the slices,
+allowing the edges to show.
+
+
+_CLOVER SANDWICH_
+
+Trim the crust from a loaf of bread and place bread in a stone jar
+with clover blossoms; wrap the butter in cheese-cloth and also place
+in the jar; leave over night. Cut the bread thin and spread with the
+clover-scented butter; put two slices together and garnish with a
+clover blossom.
+
+
+_NASTURTIUM SANDWICH_
+
+Cover the bread and butter with nasturtium flowers over night; cut
+white bread thin and spread lightly with the butter. Put two nasturtium
+flowers between the slices.
+
+
+_CHINESE NUT SANDWICH_
+
+Stone two cups of Chinese nuts, moisten with three tablespoonfuls of
+thick cream, sweetened with a little honey; spread on slices of lightly
+buttered white bread. Cover with another slice and cut in squares.
+
+
+_CREAM SANDWICH_
+
+Cream four ounces of butter, add gradually four ounces of brown sugar,
+four ounces of fine flour, four eggs one by one, a squeeze of lemon
+juice or a tablespoonful of rose water, and lastly a teaspoonful of
+baking powder. When thoroughly mixed, bake in shallow tins. Whip up
+till perfectly thick a quarter of a pint of cream, spread this on
+half the strips and cover with the other sandwich-fashion. Ice these
+sandwiches over with chocolate icing.
+
+
+
+
+                             MISCELLANEOUS
+
+
+_BOSTON BAKED BEAN SANDWICH_
+
+Press cold baked beans through a colander, add two stalks of celery
+chopped fine, a teaspoonful of horse-radish, and a little tomato
+catsup; mix and spread on buttered slices of Boston brown bread, cover
+with another slice, and garnish with a radish and a pickle.
+
+
+_NEW ENGLAND SANDWICH_
+
+Mash beans that have been cooked well, add a dash of catsup, lay on
+a crisp lettuce leaf between lightly buttered white or brown bread.
+Garnish with a pickle.
+
+
+_MEXICAN SANDWICH_
+
+Put large square salted crackers into the oven to heat. When warm, put
+on each cracker a large tablespoonful of baked beans that has been
+mixed with a little catsup heated with butter and highly seasoned.
+
+
+_POTATO SANDWICH_
+
+Run three good sized boiled potatoes through the potato ricer, season
+with salt and pepper, add the yolks of four hard-boiled eggs that have
+been rubbed to a paste, and one tablespoonful of melted butter. Mix
+thoroughly and place between thin slices of lightly buttered brown
+bread. Garnish with a pickle.
+
+
+_POTATO AND HAM SANDWICH_
+
+Into a pint of well seasoned mashed potatoes, stir two eggs without
+beating; spread two tablespoonfuls of this potato out smoothly, and lay
+on it a slice of neatly trimmed boiled ham. Cover this with the potato,
+pinch the edges together. Fry in butter until a delicate brown.
+
+
+_RICE SANDWICH_
+
+Creole rice may be shaped to a circle, in which make a cavity; leave
+this to stand in a cool place until firm; when so, cut in half,
+horizontally. Spread peach preserves neatly on lower ring, mask
+well with syrup. Put on the upper ring and mask well with the syrup.
+Put in a cool place until ready to serve; cut V-shape and serve with
+unflavored cream.
+
+
+_POPCORN SANDWICH_
+
+Pass two cupfuls of freshly popped corn through the meat chopper, place
+this in the chopping bowl, add a dash of salt and cayenne pepper, five
+boned sardines, a dash of Worcestershire, and enough tomato catsup to
+form a paste. Spread this on circles of hot buttered toast. Sprinkle
+with Parmesan cheese and crisp in hot oven. Serve as soon as made.
+
+
+_DYSPEPTIC SANDWICH_
+
+Spread thin slices of gluten bread with peanut butter, mixed with crisp
+brown bread crumbs, put the two slices together, and cut in strips.
+
+
+_MOSAIC SANDWICH_
+
+Cut two slices each of white and dark graham bread; cream one-quarter
+cup of butter until white. Spread a slice of white bread with the
+creamed butter, then place a slice of graham bread on it; then spread
+graham bread with creamed butter; repeat. Place a light weight on all
+four slices. When butter hardens remove the weight, then cut in thin
+slices downward.
+
+
+_SANDWICH ROLLS_
+
+Take four cupfuls of light bread dough, spread it on the breadboard and
+roll thin. Spread this sheet with one cupful of butter, fold it up and
+roll out again; fold as before and let it stand a few minutes in a warm
+place. Now roll and fold twice more. Let stand a short time, roll out
+and cut into biscuits, place in pans, not touching, brush over the tops
+with a little lard and hot water. Let rise one hour and bake. These are
+very light and will pull apart in flakes. Any filling may be used.
+
+
+
+
+                                CANAPES
+
+
+_CANAPES_
+
+Canapes are _savories_, or appetizers, usually served before the first
+course at dinners, luncheons, or chafing dish suppers. One slice only
+is used for each canape. They may be dipped in melted butter, toasted
+or fried and cut into fancy shapes. The mixture is spread on top, the
+top is garnished.
+
+
+_CAVIARE CANAPES_
+
+Season the caviare with a dash of lemon juice and a very little onion
+juice. Spread mixture on toasted rounds of white bread and sprinkle top
+with finely chopped hard-boiled egg. Garnish with cress.
+
+
+_HERRING CANAPES_
+
+Toast slices of white bread, remove the crusts and cut oblong. Spread
+them with butter mixed with a very little French mustard, cover with
+finely minced sour pickle; place upon each two boneless herrings.
+Sprinkle finely chopped hard-cooked egg yolk over top.
+
+
+_ANCHOVY CANAPES_
+
+Toast rounds of white bread to a nice even brown; place two boneless
+anchovies on a round of toast, and sprinkle over same the yolks of
+hard-boiled eggs; dust with white pepper and garnish with a slice of
+lemon.
+
+
+_LOBSTER CANAPES_
+
+Chop the meat of a boiled lobster fine, season with pepper and salt,
+a dash of lemon juice, and a little mayonnaise dressing and spread on
+rounds of toasted bread. Garnish with a sprig of parsley.
+
+
+_CRAB CANAPES_
+
+Put the contents of a can of crab meat into a saucepan, add one
+tablespoonful of sherry and let simmer until the liquid disappears. Fry
+one small finely minced onion in a tablespoonful of butter until brown,
+add a cupful of milk that has blended with a tablespoonful of flour,
+let it come to a boil, then add the crab meat and let simmer for ten
+minutes; remove from the fire and when cool spread on rounds of toast
+and sprinkle with grated Parmesan cheese; place in a hot oven until a
+golden brown. Serve hot.
+
+
+_SARDINE CANAPES_
+
+Pound boneless and skinless sardines to a paste; moisten with a little
+olive oil, and a dash of lemon juice; spread mixture on thin rounds of
+toasted bread. Arrange leaves of watercress around the edge and put
+finely chopped hard-boiled egg in the centre.
+
+
+_SARDINE CANAPES NO. 2_
+
+Take a box of sardines, remove bone and skin, rub to a paste with three
+ounces of fresh butter, and gradually add four tablespoonfuls of thick
+cream, until a paste is formed. Spread the paste over toasted rounds of
+white bread; sprinkle chopped olives over the whole.
+
+
+_SARDELLEN CANAPES_
+
+Toast a thin biscuit cracker and lightly butter. Put a slice of
+hard-boiled egg in the centre and coil one well cleaned sardellen
+around the egg. Garnish with a slice of lemon.
+
+
+_SALMON CANAPES_
+
+Toast rounds of white bread and spread with melted butter; next with
+finely flaked salmon, to which add a dash of Worcestershire sauce, and
+a drop of olive oil; sprinkle finely chopped hard-boiled egg over top.
+Garnish with a small sprig of parsley.
+
+
+_FISH CANAPES_
+
+Rub a quarter of a pound of any kind of cooked fish to a paste; season
+with pepper and salt, and a few drops of onion juice. Moisten with one
+tablespoonful of sauce tartare. Spread the above mixture on rounds of
+buttered brown bread, sprinkle over top finely chopped dill pickles.
+
+
+_HAM CANAPES_
+
+Mince and mash to a smooth paste half a pound of cold boiled ham, add
+two tablespoonfuls of currant jelly, one tablespoon of soft butter, and
+a half a teaspoon of curry powder or half this amount of paprika if the
+latter be preferred. Spread this paste on round pieces of toast and
+garnish with chopped, cooked eggs, whites and yolks separate, minced
+pickles, green peppers, and olives.
+
+
+_HAM CANAPES NO. 2_
+
+Cut bread in rounds one-fourth inch thick. Saute in butter; spread with
+finely chopped ham mixed to a paste with a little melted butter and
+seasoned. Sprinkle top with finely chopped hard-boiled eggs.
+
+
+_BACON CANAPES_
+
+Cut bread in squares one-fourth inch thick, saute the bacon fat. Spread
+with a little French mustard, cover with fried bacon finely chopped,
+and sprinkle with finely chopped pimolas.
+
+
+_TONGUE CANAPES_
+
+Toast one-fourth inch slices of graham bread, cut in rounds and fried
+in butter; mix cooked tongue that has been chopped fine with creamed
+butter till it is a paste, and add one tablespoonful of capers to a
+cupful of tongue. Spread on bread, add a dash of salt and cayenne, and
+sprinkle with a little finely chopped watercress.
+
+
+_CHICKEN CANAPES_
+
+Chop fine the white meat of a chicken and two stalks of celery. Season
+with salt, pepper, and vinegar. Let stand a few minutes, then drain
+dry; add a little mayonnaise dressing and mix well. Serve on rounds
+of toast that have been spread lightly with melted butter. Sprinkle
+chopped chives over the whole.
+
+
+_NUT AND OLIVE CANAPES_
+
+Fry rounds of white bread in butter; mix equal quantities of chopped
+English walnuts and olives with enough mayonnaise dressing to moisten.
+Spread on bread and garnish with chopped pimentos.
+
+
+_TOMATO AND CUCUMBER CANAPES_
+
+Saute rounds of white bread in butter. Fry slices of tomato in deep
+fat; place one slice of tomato on each round of bread. Dust with salt
+and pepper, and lightly spread with mayonnaise dressing followed by a
+thin slice of cucumber. Sprinkle top with finely chopped hard-boiled
+egg.
+
+
+
+
+                                 INDEX
+
+
+
+
+                            LIST OF RECIPES
+
+
+                                 FISH
+
+  Oyster                                                               9
+
+  Fried Oyster                                                         9
+
+  Deviled Oyster                                                       9
+
+  Oyster Loaf                                                         10
+
+  Oyster and Caviare                                                  10
+
+  Grill Room Oyster                                                   10
+
+  Oyster Salad                                                        11
+
+  Caviare                                                             11
+
+  Caviare No. 2                                                       11
+
+  Caviare—Lobster                                                     12
+
+  Roe                                                                 12
+
+  Shad-Roe                                                            12
+
+  Shad-Roe and Cucumber                                               13
+
+  Lobster                                                             13
+
+  Lobster No. 2                                                       13
+
+  Lobster No. 3                                                       14
+
+  Lobster No. 4                                                       14
+
+  Lobster Salad                                                       15
+
+  Dutch Lunch                                                         15
+
+  Lobster and Mushroom                                                15
+
+  Sardine                                                             16
+
+  Sardine No. 2                                                       16
+
+  Sardine No. 3                                                       17
+
+  Sardine No. 4                                                       17
+
+  Sardine No. 5                                                       18
+
+  Sardine and Cheese                                                  18
+
+  Sardine Club                                                        18
+
+  Spanish                                                             19
+
+  Broiled Sardine                                                     19
+
+  Austrian                                                            20
+
+  Salmon                                                              20
+
+  Salmon No. 2                                                        21
+
+  Salmon No. 3                                                        21
+
+  Salmon No. 4                                                        21
+
+  Salmon and Ham                                                      22
+
+  Pimento                                                             22
+
+  Shrimp                                                              22
+
+  Shrimp Salad                                                        23
+
+  Lenten                                                              23
+
+  Crab                                                                23
+
+  Mock Crab                                                           24
+
+  Anchovy                                                             24
+
+  Anchovy No. 2                                                       24
+
+  Fish                                                                25
+
+  Fish and Egg                                                        25
+
+  Sardellen Paste                                                     25
+
+  Sardellen                                                           26
+
+  Halibut                                                             26
+
+  Halibut No. 2                                                       26
+
+  Anchovy Toast                                                       27
+
+  French                                                              27
+
+  Hot Creamed Codfish                                                 27
+
+
+                                  EGG
+
+  Egg                                                                 31
+
+  Egg No. 2                                                           31
+
+  Fried Egg                                                           31
+
+  Ribbon                                                              32
+
+  Egg and Lettuce                                                     32
+
+  Egg and Olive                                                       33
+
+  Egg and Cucumber                                                    33
+
+  Egg and Brown Bread                                                 33
+
+  Puritan                                                             34
+
+  Gold                                                                34
+
+  Montpelier                                                          35
+
+  Japanese Egg                                                        35
+
+  Brown Egg                                                           35
+
+  Easter                                                              36
+
+  Chevy Chase                                                         36
+
+  Outing                                                              36
+
+  Traveller’s                                                         37
+
+  Curried Egg and Oyster                                              37
+
+
+                                 SALAD
+
+  Tomato                                                              41
+
+  Tomato No. 2                                                        41
+
+  Tomato and Onion                                                    41
+
+  Tomato and Horse-Radish                                             42
+
+  Tomato and Nut                                                      42
+
+  Specialty                                                           42
+
+  Epicurean                                                           43
+
+  Beet                                                                43
+
+  Beet and Cheese                                                     43
+
+  Watercress                                                          44
+
+  Watercress and Egg                                                  44
+
+  Watercress and Egg No. 2                                            44
+
+  Mushroom                                                            45
+
+  Western                                                             45
+
+  Piccalilli                                                          45
+
+  Green Pepper and Egg                                                46
+
+  Nasturtium                                                          46
+
+  Ripe Olive                                                          46
+
+  Olive Squares                                                       47
+
+  Olive and Pepper                                                    47
+
+  Olive and Chicken Liver                                             47
+
+  Olive and Cheese                                                    48
+
+  Olive and Caper                                                     48
+
+  Olive and Caper No. 2                                               48
+
+  Olive and Nut                                                       49
+
+  Cucumber                                                            49
+
+  Cucumber No. 2                                                      49
+
+  Cucumber No. 3                                                      50
+
+  Cucumber No. 4                                                      50
+
+  Cucumber and Chives                                                 50
+
+  Cucumber and Cheese                                                 51
+
+  Cucumber and Red Pepper                                             51
+
+  Cucumber and Onion                                                  51
+
+  Dill                                                                52
+
+  Spinach                                                             52
+
+  Onion                                                               52
+
+  Mustard                                                             53
+
+  Mosaic                                                              53
+
+  Horse-Radish                                                        53
+
+  Celery                                                              54
+
+  Celery No. 2                                                        54
+
+  Celery and English Walnut                                           54
+
+  Celery and English Walnut No. 2                                     55
+
+  Lettuce                                                             55
+
+  Lettuce No. 2                                                       55
+
+  Boston Brown Bread                                                  56
+
+  Bar Harbor                                                          56
+
+  Radish                                                              56
+
+  String Bean                                                         57
+
+  Apple and Celery                                                    57
+
+  Apple and Grape                                                     57
+
+  Apple Salad                                                         58
+
+  Waldorf                                                             58
+
+  Novelty                                                             58
+
+  St. Patrick                                                         59
+
+  Tartar                                                              59
+
+  Grape Fruit                                                         59
+
+  Cherry Salad                                                        60
+
+  Pineapple Salad                                                     60
+
+  Mock Oyster                                                         60
+
+
+                                 MEAT
+
+  Roast Beef                                                          63
+
+  Roast Beef No. 2                                                    63
+
+  Hot Roast Beef                                                      63
+
+  Roast Beef and Tomato                                               64
+
+  Roast Beef and Jam                                                  64
+
+  Roast Beef Salad                                                    64
+
+  Rare Beef                                                           65
+
+  Corned Beef                                                         65
+
+  Chipped Beef                                                        65
+
+  Picnic                                                              65
+
+  Cannibal                                                            66
+
+  Meat and Mushroom                                                   66
+
+  Fried Cold Meat                                                     67
+
+  Broiled Steak                                                       67
+
+  Ham                                                                 67
+
+  Ham No. 2                                                           67
+
+  Ham No. 3                                                           68
+
+  Ham No. 4                                                           68
+
+  Hot Ham                                                             68
+
+  Hot Ham No. 2                                                       69
+
+  Ham Fingers                                                         69
+
+  Ham and Egg                                                         69
+
+  Ham and Egg Club                                                    70
+
+  Ham and Nut                                                         70
+
+  Potted Ham                                                          71
+
+  Potted Ham No. 2                                                    71
+
+  Party Sandwich Rolls                                                71
+
+  Westphalian Ham                                                     72
+
+  Automobile                                                          72
+
+  Stag                                                                72
+
+  Boston Club                                                         73
+
+  Veal                                                                73
+
+  Calf’s Liver                                                        74
+
+  Calf’s Liver and Bacon                                              74
+
+  Texas                                                               74
+
+  Tongue                                                              75
+
+  Tongue No. 2                                                        75
+
+  Tongue and Egg                                                      75
+
+  Deviled Tongue                                                      76
+
+  Tongue and Tomato                                                   76
+
+  Excursion                                                           77
+
+  Lamb                                                                77
+
+  Lamb No. 2                                                          77
+
+  Mutton                                                              78
+
+  Mutton No. 2                                                        78
+
+  Mutton and Pea                                                      78
+
+  Summer                                                              79
+
+  Potted Meat                                                         80
+
+  Farmer                                                              80
+
+  Pork                                                                80
+
+  Mince Meat                                                          81
+
+  Southern (Bacon)                                                    81
+
+  Tip-Top                                                             81
+
+  Chicken                                                             82
+
+  Chicken No. 2                                                       82
+
+  Chicken No. 3                                                       82
+
+  Chicken No. 4                                                       83
+
+  Hot Chicken                                                         83
+
+  Chicken Liver                                                       83
+
+  Pressed Chicken                                                     84
+
+  Jellied Chicken                                                     84
+
+  Cream of Chicken                                                    85
+
+  Chicken and Egg                                                     85
+
+  Chicken Surprise                                                    86
+
+  Chicken and Ham                                                     86
+
+  Chicken and Ham (Club)                                              86
+
+  Chicken and English Walnut                                          87
+
+  Chicken and Almond                                                  87
+
+  Chicken and Green Pepper                                            88
+
+  Aspic Jelly                                                         88
+
+  Reception                                                           89
+
+  Queen                                                               89
+
+  French Roll                                                         89
+
+  Creole                                                              90
+
+  Windsor                                                             90
+
+  Biscuit                                                             91
+
+  Saratoga                                                            91
+
+  Sheridan Park Club                                                  92
+
+  Colonial (Club)                                                     92
+
+  Chicken and _Pâté de Foie Gras_                                     93
+
+  Chicken Biscuit Finger                                              93
+
+  Pressed Mock Chicken                                                94
+
+  Country Club                                                        94
+
+  Chicago Club                                                        95
+
+  Turkey                                                              95
+
+  Hot Turkey                                                          95
+
+  Turkey Club                                                         96
+
+  Game                                                                96
+
+  Truffle                                                             96
+
+  Head Cheese                                                         97
+
+  Sweetbread                                                          97
+
+  Sausage                                                             97
+
+  German Bologna                                                      98
+
+  Frankfurt Sausage                                                   98
+
+  Salami (Italian Sausage)                                            98
+
+  _Pâté de foie gras_                                                 99
+
+  _Pâté de foie gras_ No. 2                                           99
+
+  _Pâté de foie gras_ No. 3                                          100
+
+  Imitation _Pâté de foie gras_                                      100
+
+
+                                CHEESE
+
+  American Cheese                                                    103
+
+  American No. 2                                                     103
+
+  American No. 3                                                     103
+
+  American No. 4                                                     104
+
+  Cheese Rare-bit                                                    104
+
+  Brown Bread and America Cheese                                     105
+
+  Brown Bread and American Cheese No. 2                              105
+
+  Fried Cheese                                                       105
+
+  Neufchatel                                                         106
+
+  Neufchatel and Nut                                                 106
+
+  Neufchatel and Olive                                               106
+
+  Harlequin                                                          107
+
+  Berlin                                                             107
+
+  Limburger Cheese                                                   107
+
+  Roquefort                                                          108
+
+  German Club                                                        108
+
+  Parmesan                                                           108
+
+  Parmesan and Radish                                                109
+
+  Parmesan and Celery                                                109
+
+  Seafoam                                                            110
+
+  French Cheese                                                      110
+
+  Morocco                                                            110
+
+  Club House                                                         111
+
+  Cottage                                                            111
+
+  Cottage No. 2                                                      112
+
+  Gruyere                                                            112
+
+  Cottage and Olive                                                  112
+
+  Bohemian                                                           113
+
+  Dutch                                                              113
+
+  Waukesha Cheese                                                    113
+
+  Imperial Cheese                                                    114
+
+  Swiss Cheese                                                       114
+
+  Swiss Cheese No. 2                                                 114
+
+  Green Cheese                                                       115
+
+  Swiss and Nut                                                      115
+
+  Cream Cheese and Olive                                             115
+
+  Cream Cheese and Olive No. 2                                       116
+
+  Dairy                                                              116
+
+  Cream Cheese and Pimolas                                           116
+
+  Cream Cheese and Pineapple                                         117
+
+  Cream Cheese and Walnut                                            117
+
+  Cream Cheese and Nut                                               117
+
+  Cream Cheese and Beet                                              118
+
+  Cream Cheese and Cucumber                                          118
+
+  Cream Cheese and Guava Jelly                                       118
+
+  Cream Cheese and Green Pepper                                      119
+
+  Cream Cheese and Parsley                                           119
+
+  Cream Cheese and Lettuce                                           119
+
+  Cream Cheese and Bar-le-Duc Currant                                120
+
+  Toasted Wafers with Cream Cheese                                   120
+
+  Russian                                                            121
+
+  Oriental                                                           121
+
+  Dainty Cheese                                                      121
+
+  Macaroon                                                           122
+
+  Fairmont                                                           122
+
+  Italian                                                            123
+
+  Buffet                                                             123
+
+  Bummers Custard Sandwich                                           123
+
+
+                                  NUT
+
+  English Walnut                                                     127
+
+  English Walnut No. 2                                               127
+
+  English Walnut No. 3                                               127
+
+  English Walnut and Fig                                             128
+
+  English Walnut and Ginger                                          128
+
+  English Walnut and Raisin                                          129
+
+  English Walnut and Date                                            129
+
+  Salted English Walnut                                              129
+
+  Black Walnut                                                       130
+
+  Chestnut                                                           130
+
+  Pecan                                                              130
+
+  Pecan No. 2                                                        131
+
+  Pecan No. 3                                                        131
+
+  Pecan and English Walnut                                           131
+
+  Hickory Nut                                                        132
+
+  Hickory Nut and Cheese                                             132
+
+  Peanut                                                             132
+
+  Peanut No. 2                                                       133
+
+  Peanut No. 3                                                       133
+
+  Peanut No. 4                                                       133
+
+  Peanut and Banana                                                  134
+
+  Peanut Mayonnaise                                                  134
+
+  Almond                                                             135
+
+  Almond No. 2                                                       135
+
+  Almond No. 3                                                       135
+
+  Almond and Celery                                                  136
+
+  Almond and Lemon                                                   136
+
+  Toasted Almond                                                     136
+
+
+                                 SWEET
+
+  Orange                                                             139
+
+  Orange Marmalade                                                   139
+
+  Orange Marmalade No. 2                                             139
+
+  Dainty Ribbon                                                      140
+
+  Gem                                                                140
+
+  Lemon                                                              140
+
+  Fruit                                                              141
+
+  Strawberry                                                         141
+
+  Grape                                                              141
+
+  Red Raspberry                                                      142
+
+  Apple                                                              142
+
+  Apple No. 2                                                        142
+
+  Apple Butter                                                       142
+
+  Pineapple                                                          143
+
+  Cherry                                                             143
+
+  Cherry No. 2                                                       143
+
+  Candied Cherry                                                     144
+
+  Candied Cherry No. 2                                               144
+
+  Cream & Candied Fruit                                              144
+
+  Cake & Candied Cherry                                              145
+
+  Tutti-Frutti                                                       145
+
+  Banana                                                             146
+
+  Banana No. 2                                                       146
+
+  Banana and Cherry                                                  146
+
+  Banana Toast                                                       147
+
+  Banana and Toasted Brown Bread                                     147
+
+  Oriental                                                           147
+
+  Five O’clock Tea                                                   148
+
+  Fig                                                                148
+
+  Fig No. 2                                                          148
+
+  Fig No. 3                                                          149
+
+  Favorite                                                           149
+
+  Fig and Nut                                                        149
+
+  Fig and Nut No. 2                                                  150
+
+  Fig and Roll                                                       150
+
+  Lady Finger                                                        150
+
+  Date and Fig                                                       151
+
+  Date and Nut                                                       151
+
+  Date and Orange                                                    151
+
+  Raisin                                                             152
+
+  Fruit Jelly                                                        152
+
+  Jelly and Nut                                                      153
+
+  Currant Jelly                                                      153
+
+  Currant Jelly and English Walnut                                   153
+
+  Tomato Jelly                                                       154
+
+  Quince Jelly and Nut                                               154
+
+  Quince Jelly                                                       154
+
+  Gooseberry Jam                                                     155
+
+  Claret Jelly                                                       155
+
+  Marbled Bread                                                      155
+
+  Banana                                                             156
+
+  Marron                                                             156
+
+  Honey                                                              156
+
+  Honey and Banana                                                   156
+
+  French Tea                                                         157
+
+  Dainty Peanut                                                      157
+
+  Veranda                                                            157
+
+  Puff Paste                                                         158
+
+  Dream                                                              158
+
+  Chocolate                                                          158
+
+  Chocolate and Nut                                                  159
+
+  Maple Cream                                                        159
+
+  Maple Sugar                                                        159
+
+  Log Cabin                                                          160
+
+  Ginger                                                             160
+
+  Ginger and Orange                                                  160
+
+  Chestnut and Prune                                                 161
+
+  Hallowe’en                                                         161
+
+  India                                                              162
+
+  Whipped Cream                                                      162
+
+  School                                                             162
+
+  Cocoanut                                                           163
+
+  Cocoanut No. 2                                                     163
+
+  Nut and Fruit                                                      164
+
+  Fudge                                                              164
+
+  Violet                                                             165
+
+  Rose-Leaf                                                          165
+
+  Clover                                                             165
+
+  Nasturtium                                                         166
+
+  Chinese Nut                                                        166
+
+  Cream                                                              166
+
+
+                             MISCELLANEOUS
+
+  Boston Baked Bean                                                  169
+
+  New England                                                        169
+
+  Mexican                                                            169
+
+  Potato                                                             170
+
+  Potato and Ham                                                     170
+
+  Rice                                                               170
+
+  Popcorn                                                            171
+
+  Dyspeptic                                                          171
+
+  Mosaic                                                             172
+
+  Sandwich Rolls                                                     172
+
+
+                                CANAPES
+
+  Canapes                                                            175
+
+  Caviare                                                            175
+
+  Herring                                                            175
+
+  Anchovy                                                            176
+
+  Lobster                                                            176
+
+  Crab                                                               176
+
+  Sardine                                                            177
+
+  Sardine No. 2                                                      177
+
+  Sardellen                                                          177
+
+  Salmon                                                             178
+
+  Fish                                                               178
+
+  Ham                                                                178
+
+  Ham No. 2                                                          179
+
+  Bacon                                                              179
+
+  Tongue                                                             179
+
+  Chicken                                                            180
+
+  Nut and Olive                                                      180
+
+  Tomato and Cucumber                                                180
+
+
+
+
+  TRANSCRIBER’S NOTE
+
+
+  The index was not checked for correct page references.
+
+  Obvious typographical errors and punctuation errors have been
+  corrected after careful comparison with other occurrences within the
+  text and consultation of external sources.
+
+  Except for those changes noted below, all misspellings in the text, and
+  inconsistent or archaic usage, have been retained.
+
+       Pg 39: “Salads” replaced with “Salad” to match other references.
+       Pg 68: Hot Ham Sandwich omits instruction to fry the sandwich,
+              this has not been corrected.
+       Pp 74, 77: “on teaspoonful” replaced with “one teaspoonful”.
+
+
+
+*** END OF THE PROJECT GUTENBERG EBOOK 75893 ***
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+      /* Transcriber's notes */
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+             color: black;
+             font-size:small;
+             padding:0.5em;
+             margin-bottom:5em;
+             font-family:sans-serif, serif;
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+      
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+	  text-decoration: none;
+	  border-bottom: thin dashed blue;}
+
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+	  text-decoration: none;
+	  border-bottom: none;}
+     
+
+      /* Illustration classes */
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+      .illowp90 {width: 90%; max-width:38em;}
+
+  
+      /* for non-image large letter dropcaps  */
+      p.drop-cap {text-indent: -.7em;}
+
+      /* note: margin = top, right, bottom, left (clockwise?)*/
+      p.drop-cap:first-letter  {
+	  float: left; 
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+</style>
+</head>
+<body>
+<div style='text-align:center'>*** START OF THE PROJECT GUTENBERG EBOOK 75893 ***</div>
+<div class="transnote">
+<strong>
+TRANSCRIBER’S NOTE</strong>
+
+<p class="noindent">The new original cover art included with this eBook is granted to the public domain.</p>
+
+<p class="noindent">Some minor changes to
+ the text are noted at the <a href="#ENDNOTE">end of the book</a>.</p>
+</div>
+
+<hr class="chap x-ebookmaker-drop">
+<div class="chapter"></div>
+<h1>
+THE UP-TO-DATE<br>
+SANDWICH BOOK<br>
+</h1>
+
+
+
+<hr class="chap x-ebookmaker-drop">
+<div class="chapter"></div>
+<figure class="figcenter illowp90" id="i_top" >
+  <img class="w100" src="images/i_top.jpg" alt="Decorative band with apples">
+</figure>
+
+<p class="center fs300 lsp1 wsp">
+THE UP-TO-DATE<br>
+SANDWICH BOOK</p>
+<p class="center fs250 wsp1 noindent pb2">
+<span class="lspp5"><i>400 Ways</i><br>
+<i>to Make a Sandwich</i><br></span>
+<span class="fs60">By</span><br>
+<span class="fs75">EVA GREENE FULLER</span><br>
+</p>
+
+<figure class="figcenter illowp20" id="colophon" >
+  <img class="w100" src="images/colophon.jpg" alt="colophon">
+</figure>
+
+<p class="center fs120 wsp p2">
+<span class="lsp1 fs80">CHICAGO</span><br>
+A. C. McCLURG &amp; CO.<br>
+<span class="fs80">1909</span><br>
+</p>
+
+<figure class="figcenter illowp90" id="i_bot" >
+  <img class="w100" src="images/i_bot.jpg" alt="Decorative band with images of cheese, a fish, a chicken, a lobster, an apple, and a walnut.">
+</figure>
+
+
+<hr class="chap x-ebookmaker-drop">
+<div class="chapter"></div>
+<p class="center p4 fs90">
+Copyright<br>
+A. C. McClurg &amp; Co.<br>
+1909</p>
+<p class="center p2 fs90">
+<i>Published October, 1909</i></p>
+
+<p class="center p6 fs70">
+The Caslon Press<br>
+Chicago<br>
+</p>
+
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<h2 class="p2 pb2 lsp0" id="CONTENTS">CONTENTS</h2>
+</div>
+
+
+<table class="wd60 autotable">
+<tr>
+<td class="tdl"></td>
+<td class="tdr fs60">Page</td>
+</tr>
+<tr>
+<td class="tdl">Fish</td>
+<td class="tdr"><a href="#FISH">7</a></td>
+</tr>
+<tr>
+<td class="tdl">Egg</td>
+<td class="tdr"><a href="#EGG">29</a></td>
+</tr>
+<tr>
+<td class="tdl">Salad</td>
+<td class="tdr"><a href="#SALAD">39</a></td>
+</tr>
+<tr>
+<td class="tdl">Meat</td>
+<td class="tdr"><a href="#MEAT">61</a></td>
+</tr>
+<tr>
+<td class="tdl">Cheese</td>
+<td class="tdr"><a href="#CHEESE">101</a></td>
+</tr>
+<tr>
+<td class="tdl">Nut</td>
+<td class="tdr"><a href="#NUT">125</a></td>
+</tr>
+<tr>
+<td class="tdl">Sweet</td>
+<td class="tdr"><a href="#SWEET">137</a></td>
+</tr>
+<tr>
+<td class="tdl">Miscellaneous</td>
+<td class="tdr"><a href="#MISCELLANEOUS">167</a></td>
+</tr>
+<tr>
+<td class="tdl">Canapes</td>
+<td class="tdr"><a href="#CANAPES">173</a></td>
+</tr>
+</table>
+
+
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<h2 class="p2 pb2 lsp0" id="FOREWORD">FOREWORD</h2>
+</div>
+
+
+<p class="drop-cap"><span class="up fs120">The</span> first requisite in the preparation of good
+sandwiches is to have perfect bread in suitable
+condition. Either white, brown, rye, or
+entire wheat bread may be used, but it should
+be of close, even texture and at least one day old.</p>
+
+<p>Cream the butter with a wooden spoon and spread
+smoothly on the bread before it is cut; after cutting
+remove the crust and avoid spreading the butter or filling
+over the edge. When ready to serve, cut the sandwiches
+either square, triangular, long, narrow, round,
+or crescent shaped.</p>
+
+<p>In making rolled bread sandwiches, cut off the
+crust of a loaf of fresh bread and spread a thin layer
+of butter on one end of the loaf; cut off this buttered
+end in as thin a slice as possible and spread with the
+sandwich filling; roll up this slice and lay on a napkin;
+draw the napkin firmly around the rolled bread and
+pin it. Put in a cool place until ready to serve, then
+remove napkin and tie the sandwiches with baby ribbon
+or fasten with a tooth pick.</p>
+
+<p>French rolls may be used for picnics and out-of-door
+luncheons. Remove from the top of each roll
+a piece of the crust the size of a silver dollar, and with
+a spoon take out the centre. Fill the space with highly
+seasoned chopped meat, fish, lobster, or crab, replace
+lid, wrap in tissue paper, and serve with pickles or olives.</p>
+
+<p>For very small, dainty sandwiches to be served at
+afternoon teas or luncheons, the bread may be baked
+at home in pound baking powder cans. These should
+be only half filled, and then allowed to rise before
+baking. You then have a round slice without crust.</p>
+
+<p>A garnish such as the following may be used:
+For meat sandwiches, use pickles, olives, lettuce, watercress,
+parsley, and mint. For fish sandwiches, use
+pickles, olives, cress, parsley, slices of lemon, and hard-boiled
+egg. For cheese sandwiches, use pickles and
+olives. For sweet sandwiches, use lettuce, maiden hair
+fern, smilax, berries, flowers, and candied fruit.</p>
+
+<p>To keep sandwiches fresh, if prepared an hour
+or two before serving, wring out a napkin in cold water
+and cover the tray and keep in a cool place or wrap
+in wax paper.</p>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<h2 id="FISH">FISH</h2>
+</div>
+
+
+<hr class="chap x-ebookmaker-drop">
+
+
+<div class="chapter">
+<p><span class="pagenum" id="Page_9">[Pg 9]</span></p>
+<p class="center p2 fs180">
+THE UP-TO-DATE<br>
+SANDWICH BOOK<br>
+</p>
+<hr class="r5">
+
+<p class="center lsp2 fs150">FISH</p>
+</div>
+
+
+<h3 id="OYSTER">OYSTER SANDWICH</h3>
+
+<p class="noindent">Chop raw oysters fine, add a dash of tabasco sauce,
+lemon juice, and oil. Season with pepper and salt.
+Spread this on thinly cut slices of white bread, with a
+lettuce leaf between.</p>
+
+
+<h3 id="FRIED_OYSTER">FRIED OYSTER SANDWICH</h3>
+
+<p>On thin slices of lightly buttered white bread,
+place a lettuce leaf that has been dipped in mayonnaise
+dressing. Place fried oysters on lettuce leaf.
+Put slices together and garnish with a pickle.</p>
+
+
+<h3 id="DEVILED_OYSTER">DEVILED OYSTER SANDWICH</h3>
+
+<p>Cut slices of bread thin, remove crust, and toast.
+Cover a slice with oysters, dust thickly with red pepper
+and spread lightly with mayonnaise. Cover with another
+slice of toast. Garnish with a slice of lemon.</p>
+
+<p><span class="pagenum" id="Page_10">[10]</span></p>
+
+
+<h3 id="OYSTER_LOAF">OYSTER LOAF SANDWICH</h3>
+
+<p>Cut Vienna rolls into halves and spread lightly
+with butter; on one half lay four fried oysters, cover
+with the other half of roll, and serve with a pickle.</p>
+
+
+<h3 id="OYSTER_CAVIARE">OYSTER AND CAVIARE SANDWICH</h3>
+
+<p>Butter thin slices of brown bread, cover one slice
+thinly with caviare and on this lay two raw whole
+oysters; cover with another slice of bread and garnish
+with slice of lemon.</p>
+
+
+<h3 id="GRILL_ROOM_OYSTER">GRILL ROOM OYSTER SANDWICH</h3>
+
+<p>Toast three slices of white bread and lightly butter.
+Place fried oysters between the slices and dust
+lightly with pepper and salt. Cut in strips and serve
+on a lettuce leaf. Remove contents of half an orange
+peel and fill with chili sauce. Serve on the plate with
+the sandwich.</p>
+
+<p><span class="pagenum" id="Page_11">[11]</span></p>
+
+
+<h3 id="OYSTER_SALAD">OYSTER SALAD SANDWICH</h3>
+
+<p>Chop fine two stalks of celery and one medium
+sized cucumber; add one cup of cold cooked oysters
+cut in pieces, mix with one-half cup of cream dressing.
+Place on thin slices of lightly buttered white bread
+with a crisp lettuce leaf between.</p>
+
+
+<h3 id="CAVIARE">CAVIARE SANDWICH</h3>
+
+<p>Between thin slices of buttered rye bread, spread
+caviare; on top of that sprinkle a little finely chopped
+onion. Garnish top with a slice of lemon.</p>
+
+
+<h3 id="CAVIARE_2">CAVIARE SANDWICH NO. 2</h3>
+
+<p>To a can of caviare add the juice of half a lemon,
+and one teaspoonful of olive oil. Mix well together
+until a paste is formed. Spread mixture on thin slices
+of lightly buttered white bread or toast and cover with
+another slice of bread.</p>
+
+<p><span class="pagenum" id="Page_12">[12]</span></p>
+
+
+<h3 id="CAVIARE-LOBSTER">CAVIARE-LOBSTER SANDWICH</h3>
+
+<p>Spread thinly buttered white bread with caviare,
+season with lemon juice, and on top of this lay a little
+minced lobster. Cover with another slice of buttered
+bread and place on a lettuce leaf.</p>
+
+
+<h3 id="ROE">ROE SANDWICH</h3>
+
+<p>Mix the yolks of three hard-boiled eggs with the
+roe of a salt herring. Place the mixture between thin
+slices of lightly buttered white bread. Garnish with a
+slice of lemon.</p>
+
+
+<h3 id="SHAD-ROE">SHAD-ROE SANDWICH</h3>
+
+<p>One set of shad-roe that has been cooked and
+pounded in a mortar, the yolks of five hard-boiled eggs
+chopped very fine, two teaspoonfuls of finely chopped
+capers, a dash of paprika, and two tablespoonfuls of
+tabasco sauce. Mix and place between thin slices of
+lightly buttered white bread.</p>
+
+<p><span class="pagenum" id="Page_13">[13]</span></p>
+
+
+<h3 id="SHAD-ROE_CUCUMBER">SHAD-ROE AND CUCUMBER SANDWICH</h3>
+
+<p>Marinate one cup each of cucumber and cooked
+shad-roe, and a dash of mayonnaise and place on a
+crisp lettuce leaf between thin slices of lightly buttered
+white bread.</p>
+
+
+<h3 id="LOBSTER">LOBSTER SANDWICH</h3>
+
+<p>On thin slices of lightly buttered white bread lay
+a crisp lettuce leaf; on top of that place shredded meat
+of a boiled lobster that has been mixed with a little
+mayonnaise dressing. Cover with another slice of
+bread and press together.</p>
+
+
+<h3 id="LOBSTER_2">LOBSTER SANDWICH NO. 2</h3>
+
+<p>Cut the meat of a cold boiled lobster into dice.
+Sprinkle with a little salt, red pepper, and a tablespoonful
+of tarragon vinegar. Add three tablespoonfuls<span class="pagenum" id="Page_14">[14]</span>
+of melted butter. Place mixture on slices of lightly
+buttered whole wheat or brown bread, cover with
+another slice of bread, press the two together, remove
+the crusts, and cut into triangles. Garnish with an
+olive.</p>
+
+
+<h3 id="LOBSTER_3">LOBSTER SANDWICH NO. 3</h3>
+
+<p>Pound the meat of a medium sized lobster fine,
+add one tablespoonful of the coral, dried and mashed
+smooth, the juice of half a lemon, a dash of nutmeg,
+one-fourth teaspoonful of paprika, and two tablespoonfuls
+of soft butter. Mix all to a smooth paste and
+place between thin slices of lightly buttered white
+bread.</p>
+
+
+<h3 id="LOBSTER_4">LOBSTER SANDWICH NO. 4</h3>
+
+<p>Chop the meat of a medium sized lobster and a
+stalk of celery fine, moisten with a little mayonnaise
+dressing, and place between thin slices of lightly buttered
+white bread. Garnish with a slice of lemon.</p>
+
+<p><span class="pagenum" id="Page_15">[15]</span></p>
+
+
+<h3 id="LOBSTER_SALAD">LOBSTER SALAD SANDWICH</h3>
+
+<p>Mix one cup of lobster meat with a little mayonnaise
+dressing. Marinate crisp lettuce leaves and arrange
+on thin slices of lightly buttered white bread;
+cover with lobster, and cover lobster with bread; sprinkle
+lobster coral on top. Prepare just before serving.</p>
+
+
+<h3 id="DUTCH_LUNCH">DUTCH LUNCH SANDWICH</h3>
+
+<p>Take two square salted crackers and place on one
+two thin slices of Bermuda onion, next a layer of sardines
+and squeeze a generous amount of lemon juice
+over all; then put remaining cracker (buttered) on
+top. Salmon may be substituted.</p>
+
+
+<h3 id="LOBSTER_MUSHROOM">LOBSTER AND MUSHROOM SANDWICH</h3>
+
+<p>Cook one-half pound of mushrooms in a little
+butter until tender, then add one small sliced onion,<span class="pagenum" id="Page_16">[16]</span>
+moisten with a little stock and let simmer until done.
+Remove from the fire and chop fine; press through a
+sieve and season with salt and pepper and a dash of
+tomato catsup. When cool, add a little lobster meat
+pounded smooth, mix and spread on thin slices of
+lightly buttered white bread. Garnish with an olive.</p>
+
+
+<h3 id="SARDINE">SARDINE SANDWICH</h3>
+
+<p>Remove the skin and bones from two boxes of
+sardines, and pound the meat to a paste. Add a teaspoonful
+of anchovy paste, a dash of salt and red
+pepper, and rub in the yolks of six hard-boiled eggs,
+with two tablespoonfuls of olive oil. Spread mixture
+on toasted bread. To be eaten while toast is hot.</p>
+
+
+<h3 id="SARDINE_2">SARDINE SANDWICH NO. 2</h3>
+
+<p>Remove scales and bones from two boxes of sardines.
+Put the sardines in a mortar with the yolks of
+five hard-boiled eggs. Pound fine; add one tablespoonful<span class="pagenum" id="Page_17">[17]</span>
+of olive oil, the juice of one-half lemon, a
+pinch of mustard, a dash of pepper and salt, two sprigs
+of finely chopped watercress. When smoothly blended
+spread the mixture between thin slices of lightly buttered
+white or graham bread.</p>
+
+
+<h3 id="SARDINE_3">SARDINE SANDWICH NO. 3</h3>
+
+<p>Remove scales and bones from two boxes of sardines.
+Four hard-boiled eggs, chopped fine, the juice
+of one lemon, a dash of salt, red and black pepper, a
+tablespoonful of melted butter, a sprig of parsley,
+chopped fine. Stir to a paste and spread on lightly
+buttered white bread with a lettuce leaf between.</p>
+
+
+<h3 id="SARDINE_4">SARDINE SANDWICH NO. 4</h3>
+
+<p>Remove skin and bones from the sardines and
+pound to a paste; season with salt and cayenne pepper
+and a dash of lemon juice. Spread on thin slices of
+lightly buttered white or rye bread; cover with another
+slice of bread and garnish with a pickle.</p>
+
+<p><span class="pagenum" id="Page_18">[18]</span></p>
+
+
+<h3 id="SARDINE_5">SARDINE SANDWICH NO. 5</h3>
+
+<p>Pound eight boned and skinned sardines with two
+ounces of fresh butter, a little salt and cayenne. Spread
+the mixture on slices of brown bread lightly buttered,
+and over them lay a slice of skinned tomato. Sprinkle
+with salt and pepper and a pinch of sugar. Add a few
+drops of lemon juice. Form into sandwiches and cut
+into finger lengths.</p>
+
+
+<h3 id="SARDINE_CHEESE">SARDINE AND CHEESE SANDWICH</h3>
+
+<p>Equal parts of boned and skinned sardines and
+cream cheese mashed to a pulp. Mix and place between
+thin slices of white or rye bread. Garnish
+with a pickle.</p>
+
+
+<h3 id="SARDINE_CLUB">SARDINE CLUB SANDWICH</h3>
+
+<p>Three slices of thinly cut white bread, toasted
+and buttered. Place a lettuce leaf that has been dipped
+in mayonnaise dressing on the lower slice, and on top<span class="pagenum" id="Page_19">[19]</span>
+of that put slices of broiled breakfast bacon, then put
+another slice of toast on top of that, with another lettuce
+leaf followed by boneless and skinless sardines
+split open, topped by a third slice of toasted bread.
+Garnish with slices of lemon cut very thin and dipped
+in finely chopped parsley.</p>
+
+
+<h3 id="SPANISH">SPANISH SANDWICH</h3>
+
+<p>Cut slices of white bread rather thick and toast;
+trim off crusts and lightly butter. Remove skin and
+bone from the sardines and lay them on the toast.
+Sprinkle chopped olives over the sardines and the
+juice of a quarter of a lemon. Cover with another
+slice of buttered toast. Serve on a lettuce leaf.</p>
+
+
+<h3 id="BOILED_SARDINE">BROILED SARDINE SANDWICH</h3>
+
+<p>Use sardines in oil, remove from can and put on
+a platter to drain off oil. Toast thin slices of bread
+and cut in triangles or squares, and butter while hot.
+Dip each sardine in cracker crumbs, put on a broiler<span class="pagenum" id="Page_20">[20]</span>
+and broil over a coal fire first on one side, then the
+other. Lay two broiled sardines on a piece of toast,
+cover with another slice, and garnish with a slice of
+lemon. Serve as soon as made.</p>
+
+
+<h3 id="AUSTRIAN">AUSTRIAN SANDWICH</h3>
+
+<p>Two cans of boned and skinned sardines, two
+balls of cottage cheese, one small onion chopped fine,
+two tablespoonfuls of chopped parsley, two tablespoonfuls
+of chopped mint, two tablespoonfuls of vinegar,
+salt to taste, a dash of red pepper, the grated rind and
+juice of two lemons; also use the oil from the sardines.
+Mix and beat thoroughly; spread between thin slices of
+lightly buttered rye or brown bread.</p>
+
+
+<h3 id="SALMON">SALMON SANDWICH</h3>
+
+<p>Between thin slices of lightly buttered white
+bread, place a crisp lettuce leaf; on that put canned
+salmon that has been seasoned with salt and pepper and
+a dash of lemon juice. Garnish with a slice of lemon.</p>
+
+<p><span class="pagenum" id="Page_21">[21]</span></p>
+
+
+<h3 id="SALMON_2">SALMON SANDWICH NO. 2</h3>
+
+<p>One can of salmon, two sticks of celery chopped
+fine, juice of half a lemon, a dash of salt, and a teaspoonful
+of melted butter. Mix and place between
+thin slices of lightly buttered white bread, cut in fancy
+shapes. Garnish with a sprig of parsley.</p>
+
+
+<h3 id="SALMON_3">SALMON SANDWICH NO. 3</h3>
+
+<p>One can of salmon, one small head of lettuce
+chopped fine. One teaspoonful of melted butter, a
+dash of salt, and juice of half a lemon. Mix and place
+between thin slices of buttered white bread. Garnish
+with an olive.</p>
+
+
+<h3 id="SALMON_4">SALMON SANDWICH NO. 4</h3>
+
+<p>Flake the salmon and moisten with mayonnaise
+dressing. Use as a filling between thin slices of brown
+bread lightly buttered. Garnish with a slice of lemon
+that has been dipped in finely chopped parsley.</p>
+
+<p><span class="pagenum" id="Page_22">[22]</span></p>
+
+
+<h3 id="SALMON_HAM">SALMON AND HAM SANDWICH</h3>
+
+<p>One-half can of salmon, two slices of cold boiled
+ham, two sprigs of watercress. Chop these together
+until fine, add a dash of lemon juice. Place between
+thinly cut slices of buttered bread.</p>
+
+
+<h3 id="PIMENTO">PIMENTO SANDWICH</h3>
+
+<p>Grind two small cans of pimentos with two cakes
+of Neufchatel cheese, and season with a little salt. If
+the mixture is too dry add a little oil of pimentos.
+Spread on thin slices of lightly buttered white bread.
+Place two together and cut in fancy shapes.</p>
+
+
+<h3 id="SHRIMP">SHRIMP SANDWICH</h3>
+
+<p>Minced cold shrimp, a celery stick chopped fine;
+add a little mayonnaise dressing, a dash of salt. Mix
+and spread on thin slices of rye bread lightly buttered.
+Press slices together and garnish with an olive.</p>
+
+<p><span class="pagenum" id="Page_23">[23]</span></p>
+
+
+<h3 id="SHRIMP_SALAD">SHRIMP SALAD SANDWICH</h3>
+
+<p>Marinate one cup of shrimps with French dressing;
+add one-half cup each of chopped olives and
+pimentos; drain, moisten with mayonnaise dressing,
+and place on thin slices of lightly buttered white bread,
+with a crisp lettuce leaf between.</p>
+
+
+<h3 id="LENTEN">LENTEN SANDWICH</h3>
+
+<p>Whip a cup of cream until stiff, stir in minced
+cold shrimp, a little parsley, a dash of salt and pepper.
+Spread mixture between thin slices of white or graham
+bread. Garnish with an olive.</p>
+
+
+<h3 id="CRAB">CRAB SANDWICH</h3>
+
+<p>Take the contents of a small can of crab meat,
+squeeze out liquor; mix with a little mayonnaise dressing.
+Place a crisp lettuce leaf on each slice of lightly
+buttered white bread, and spread with crab mixture.
+Put slices together and cut in squares.</p>
+
+<p><span class="pagenum" id="Page_24">[24]</span></p>
+
+
+<h3 id="MOCK_CRAB">MOCK CRAB SANDWICH</h3>
+
+<p>One-fourth cupful of grated American cheese,
+two tablespoonfuls butter creamed, a dash of salt, paprika,
+and mustard, a teaspoonful of chopped olives,
+vinegar and anchovy paste. Mix and spread on thin
+slices of white bread. Put the two slices together.</p>
+
+
+<h3 id="ANCHOVY">ANCHOVY SANDWICH</h3>
+
+<p>Pour off wine, then wash thoroughly in vinegar.
+Allow them to soak in olive oil for a half-hour, remove,
+open lengthwise, and take out bones; place between
+thin slices of unbuttered bread. Garnish with an olive.</p>
+
+
+<h3 id="ANCHOVY_2">ANCHOVY SANDWICH NO. 2</h3>
+
+<p>A can of boneless anchovies mixed with three
+hard-boiled eggs, chopped fine. Add a dash of lemon
+juice, a teaspoonful of melted butter, a pinch of salt.
+Mix and spread on lightly buttered white bread, with
+a lettuce leaf between. Garnish with a pickle.</p>
+
+<p><span class="pagenum" id="Page_25">[25]</span></p>
+
+
+<h3 id="FISH_SAND">FISH SANDWICH</h3>
+
+<p>To cold cooked fish, minced fine, add a little
+chopped pickle. Season with pepper and salt. Place
+between two slices of buttered white bread.</p>
+
+
+<h3 id="FISH_EGG">FISH AND EGG SANDWICH</h3>
+
+<p>Mix with an equal amount of cold cooked fish
+the yolks of hard-boiled eggs, mixed to a paste; add a
+little mayonnaise dressing. Spread mixture on lightly
+buttered white bread with a lettuce leaf between.</p>
+
+
+<h3 id="SARDELLEN_PASTE">SARDELLEN PASTE SANDWICH</h3>
+
+<p>Wash, bone, and skin one-half pound of sardellen
+and mash to a paste. Rub together the yolks of two
+hard-boiled eggs and one teaspoonful of butter until
+smooth, then add the sardellen paste. Mix and spread
+on small squares of buttered toast. Serve with an olive.</p>
+
+<p><span class="pagenum" id="Page_26">[26]</span></p>
+
+
+<h3 id="SARDELLEN">SARDELLEN SANDWICH</h3>
+
+<p>Clean, bone, and mash smooth, one-half pound
+sardellen, mix with one tablespoonful of creamed butter,
+and juice of half a lemon, a dash of white pepper,
+and a half-teaspoonful of prepared mustard. Spread
+on thin slices of round toast, cover with another slice,
+and garnish with a pickle.</p>
+
+
+<h3 id="HALIBUT">HALIBUT SANDWICH</h3>
+
+<p>Cold halibut shredded, mixed with a little mayonnaise
+dressing and capers. Spread between lightly
+buttered white bread. Garnish with a radish.</p>
+
+
+<h3 id="HALIBUT_2">HALIBUT SANDWICH NO. 2</h3>
+
+<p>Shred boneless cold boiled halibut and rub
+smooth with a wooden spoon; season with salt and
+pepper and one tablespoonful of lemon juice; add three
+tablespoonfuls of thick cream and toss up. Spread<span class="pagenum" id="Page_27">[27]</span>
+this mixture on thin slices of lightly buttered white
+bread, with a crisp lettuce leaf, that has been dipped
+in mayonnaise dressing, between. Cut triangular.</p>
+
+
+<h3 id="ANCHOVY_TOAST">ANCHOVY TOAST</h3>
+
+<p>One can of boneless anchovies in oil; toast
+squares of bread without crusts to a nice even brown;
+two anchovies are placed between two slices of toast
+and the yolks of hard-boiled eggs are chopped fine and
+sprinkled over same, the whites being cut into cubes
+and disposed over the top; dust with white pepper.
+Garnish with a slice of lemon.</p>
+
+
+<h3 id="FRENCH">FRENCH SANDWICH</h3>
+
+<p>To one pint of cold cooked fish, add two hard-boiled
+eggs chopped fine, two tablespoonfuls of capers,<span class="pagenum" id="Page_28">[28]</span>
+and a little mayonnaise to moisten. Mix and spread
+on thin slices of lightly buttered white bread, cover
+with another slice, and cut in strips. Add a sprinkling
+of finely chopped cress to the top of each sandwich;
+rub the yolk of a hard-boiled egg through a sieve and
+chop the white very fine. Add a sprinkling of the
+yolk to the cress on half the number of sandwiches,
+adding the white to the other half. Then arrange them
+in groups of twos, one of each color on the serving
+plate. Any cold meat may be used instead of the fish.</p>
+
+
+<h3 id="HOT_CREAMED_CODFISH">HOT CREAMED CODFISH SANDWICH</h3>
+
+<p>Between toasted and lightly buttered slices of
+white bread place hot creamed codfish. Put a tablespoonful
+of the codfish on top and sprinkle finely
+chopped hard-boiled egg over the codfish and garnish
+with a sprig of parsley and a pickle. Serve as soon as
+made.</p>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<h2 id="EGG">EGG</h2>
+</div>
+
+
+<hr class="chap x-ebookmaker-drop">
+
+
+<div class="chapter"></div>
+
+<p><span class="pagenum" id="Page_31">[31]</span></p>
+<h3 id="EGG_SAND">EGG SANDWICH</h3>
+
+<p>Chop finely the whites of hard-boiled eggs; force
+the yolks through a potato ricer; mix yolks and whites,
+season with salt and pepper, and moisten with a little
+mayonnaise dressing. Place mixture between thin
+slices of lightly buttered white bread with a lettuce leaf
+between. Garnish with an olive.</p>
+
+
+<h3 id="EGG_2">EGG SANDWICH NO. 2</h3>
+
+<p>Slice cold hard-boiled eggs and lay them between
+very thin, buttered slices of white bread, seasoning
+them with salt, pepper, and nutmeg. Garnish with
+a pickle.</p>
+
+
+<h3 id="FRIED_EGG">FRIED EGG SANDWICH</h3>
+
+<p>Fry eggs well done, add a dash of salt and pepper,
+and place between thin slices of white bread, with
+a crisp lettuce leaf between. Garnish with a radish.</p>
+
+<p><span class="pagenum" id="Page_32">[32]</span></p>
+
+
+<h3 id="RIBBON">RIBBON SANDWICH</h3>
+
+<p>Mash the yolks of five hard-boiled eggs to a paste,
+add three tablespoonfuls of mayonnaise dressing and
+pepper and salt to taste. Spread lightly with butter
+three square thin slices of white bread and two corresponding
+slices of wheat. For lower slice use the white
+bread and spread with the egg paste, then place the
+wheat bread on top of that and spread with the egg
+paste, followed by a slice of the white bread. Press
+tightly together, then take a sharp knife and cut crosswise
+into five sandwiches. Garnish with an olive.</p>
+
+
+<h3 id="EGG_LETTUCE">EGG AND LETTUCE SANDWICH</h3>
+
+<p>Place slices of hard-boiled eggs to cover slices of
+thinly cut buttered white bread, add a dash of salt and
+paprika, on this lay a crisp leaf of lettuce that has been
+dipped in mayonnaise dressing; cover with the other
+buttered slice of bread and cut diagonally in halves.
+Garnish with an olive.</p>
+
+<p><span class="pagenum" id="Page_33">[33]</span></p>
+
+
+<h3 id="EGG_OLIVE">EGG AND OLIVE SANDWICH</h3>
+
+<p>Chop five hard-boiled eggs very fine. Stone and
+chop fifteen large olives and mix with the egg, moisten
+all with three tablespoonfuls of melted butter, season
+with salt and pepper, and mix to a moist paste. Spread
+on thin slices of lightly buttered white bread. Put two
+slices together and garnish with an olive.</p>
+
+
+<h3 id="EGG_CUC">EGG AND CUCUMBER SANDWICH</h3>
+
+<p>Run a sour cucumber pickle through the meat
+chopper, then run through six hard-boiled eggs. Mix
+with a little mayonnaise dressing. Place mixture between
+thin slices of lightly buttered white bread with
+a crisp lettuce leaf between.</p>
+
+
+<h3 id="EGG_BROWN_BREAD">EGG AND BROWN BREAD SANDWICH</h3>
+
+<p>Chop hard-boiled eggs fine, season with salt and
+pepper, add olive oil until of the consistency to spread.
+Use for a filling for brown bread sandwiches.</p>
+
+<p><span class="pagenum" id="Page_34">[34]</span></p>
+
+
+<h3 id="PURITAN">PURITAN SANDWICH</h3>
+
+<p>Rub smooth the yolk of a hard-boiled egg, add
+a tablespoonful of melted butter, a dash of salt and
+white pepper, one-half teaspoonful of mustard and one-fourth
+of a pound of American cheese grated, then
+stir in a scant tablespoonful of vinegar. Spread mixture
+on thin slices of lightly buttered white or rye
+bread. Put two slices together and garnish with a
+pickle.</p>
+
+
+<h3 id="GOLD">GOLD SANDWICH</h3>
+
+<p>Rub the yolks of three hard-boiled eggs to a
+paste. Add two tablespoonfuls of olive oil, mixing
+with a silver fork. Add a pinch of mustard, cayenne
+pepper and salt, and lastly one tablespoonful of vinegar.
+When this is thoroughly mixed, add one cup of
+grated American cheese. Spread on thin slices of
+lightly buttered white bread.</p>
+
+<p><span class="pagenum" id="Page_35">[35]</span></p>
+
+
+<h3 id="MONTPELIER">MONTPELIER SANDWICH</h3>
+
+<p>Put three hard-boiled eggs and three boned
+anchovies in a mortar and pound fine; add one ounce
+of butter, and season with salt and cayenne pepper.
+Place between thin slices of white bread cut in fancy
+shapes. Garnish with a sprig of parsley.</p>
+
+
+<h3 id="JAPANESE">JAPANESE EGG SANDWICH</h3>
+
+<p>Chop four hard-boiled eggs and three boned sardines
+fine, add a teaspoonful of melted butter and rub
+to a paste; season with pepper and salt and a little
+mayonnaise dressing; cut in slender strips. Garnish
+with parsley and an olive.</p>
+
+
+<h3 id="BROWN_EGG">BROWN EGG SANDWICH</h3>
+
+<p>Mash the yolks of five hard-boiled eggs and moisten
+with a teaspoonful of melted butter and a drop of
+vinegar, work to a paste, adding salt, pepper and a
+little French mustard, and a drop of tabasco. Spread<span class="pagenum" id="Page_36">[36]</span>
+the mixture between slices of lightly buttered Boston
+brown bread cut wafer thin. Garnish with an olive.</p>
+
+
+<h3 id="EASTER">EASTER SANDWICH</h3>
+
+<p>Between thin slices of lightly buttered white
+bread, place a crisp lettuce leaf that has been dipped
+in mayonnaise dressing. On this place round slices
+of cold hard-boiled egg. Dust with pepper and salt. Cut
+sandwiches in squares and tie with lavender baby ribbon.</p>
+
+
+<h3 id="CHEVY_CHASE">CHEVY CHASE SANDWICH</h3>
+
+<p>Put six hard-boiled eggs through a potato ricer.
+To these add six sweet pickles, chopped fine, a dash of
+salt and white pepper, and two teaspoonfuls of melted
+butter; mix and place between thin slices of lightly
+buttered white bread.</p>
+
+
+<h3 id="OUTING">OUTING SANDWICH</h3>
+
+<p>Chop hard-boiled eggs fine, season with salt and
+pepper; moisten with mayonnaise dressing. Spread on
+buttered whole wheat bread. Garnish with a pickle.</p>
+
+<p><span class="pagenum" id="Page_37">[37]</span></p>
+
+
+<h3 id="TRAVELLERS">TRAVELLER’S SANDWICH</h3>
+
+<p>Chop hard-boiled eggs fine, add a few minced
+olives, season with lemon juice; mix with butter,
+creamed. Spread on thin slices of white bread.</p>
+
+
+<h3 id="CURRIED_EGG_OYSTER">CURRIED EGG AND OYSTER SANDWICHES</h3>
+
+<p>Chop four boiled eggs very fine, season with pepper
+and salt and spread on thin slices of lightly buttered
+white bread; on top of eggs place three pickled oysters;
+over this spread a tablespoonful of curry sauce
+and cover with another slice of bread. The sauce is
+made thus; put a tablespoonful of butter into a sauce
+pan, add a cup of milk, thicken with a little flour dissolved
+in a little cold milk, let come to a boil, then
+add a dash of onion juice, salt and pepper, and a teaspoonful
+of curry. Let simmer a minute, then set it
+aside to cool. When sandwiches are ready to serve,
+spread this sauce over the egg and oysters, then cover
+with the other slice of bread. Garnish with parsley.</p>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<h2 id="SALAD"><ins class="corr" title="Transcriber's Note—original text: SALADS">SALAD</ins></h2>
+</div>
+
+<hr class="chap x-ebookmaker-drop">
+
+
+<div class="chapter"></div>
+<p><span class="pagenum" id="Page_41">[41]</span></p>
+
+<h3 id="TOMATO">TOMATO SANDWICH</h3>
+
+<p>Pare, chill, and cut ripe tomatoes thin, season
+with salt and pepper and a little lemon juice. Place
+between thin slices of lightly buttered white bread with
+a crisp lettuce leaf between.</p>
+
+
+<h3 id="TOMAT_2">TOMATO SANDWICH NO. 2</h3>
+
+<p>On thin slices of lightly buttered white bread
+place a crisp lettuce leaf that has been dipped in mayonnaise
+dressing; on this, place thin slices of tomato,
+add a dash of salt, and spread lightly with mayonnaise
+dressing; cover with another lightly buttered slice of
+bread.</p>
+
+
+<h3 id="TOMATO_ONION">TOMATO AND ONION SANDWICH</h3>
+
+<p>Mix in a bowl some tomato catsup, season with
+pepper and salt and a pinch of sugar, add a little
+finely chopped onion, mix and place between thin slices
+of buttered white bread, with a crisp lettuce leaf between.</p>
+
+<p><span class="pagenum" id="Page_42">[42]</span></p>
+
+
+<h3 id="TOMAT_HORSE-RADISH">TOMATO AND HORSE-RADISH SANDWICH</h3>
+
+<p>Slice a tomato thin and sprinkle with salt. Mix
+one-half cup of horse-radish with two tablespoonfuls
+of mayonnaise dressing. Spread thin slices of lightly
+buttered white bread with the horse-radish mixture, and
+put the sliced tomato between.</p>
+
+
+<h3 id="TOMATO_NUT">TOMATO AND NUT SANDWICH</h3>
+
+<p>Chop three medium sized tomatoes, add one small
+green pepper chopped fine, and a half-cup of chopped
+walnuts; add a dash of mayonnaise dressing and place
+on a lettuce leaf between thin slices of white bread cut
+in squares.</p>
+
+
+<h3 id="SPECIALTY">SPECIALTY SANDWICH</h3>
+
+<p>On thin slices of toasted bread that have been
+lightly buttered, place a thick slice of tomato, over
+top of tomato spread salad dressing, then just a touch
+of caviare, cover with another slice of toast, and garnish
+with a slice of lemon.</p>
+
+<p><span class="pagenum" id="Page_43">[43]</span></p>
+
+
+<h3 id="EPICUREAN">EPICUREAN SANDWICH</h3>
+
+<p>Two medium sized tomatoes, three green sweet
+peppers, and one small onion, chop fine, mix together,
+salt, and drain in sieve for five minutes. Mix with a
+little salad dressing and place on a lettuce leaf, between
+thin slices of white or whole wheat bread lightly
+buttered.</p>
+
+
+<h3 id="BEET">BEET SANDWICH</h3>
+
+<p>Chop cold boiled beets fine, season with salt and
+pepper and a dash of vinegar. On thin slices of lightly
+buttered white bread, spread cream cheese. On top
+of this sprinkle the chopped beets. Cover with another
+slice of bread.</p>
+
+
+<h3 id="BEET_CHEESE">BEET AND CHEESE SANDWICH</h3>
+
+<p>Slice bread thin. Spread one piece with beets
+that have been chopped very fine and moistened with
+mayonnaise dressing. The other spread with cream
+cheese. Press slices firmly together.</p>
+
+<p><span class="pagenum" id="Page_44">[44]</span></p>
+
+
+<h3 id="WATERCRESS">WATERCRESS SANDWICH</h3>
+
+<p>Dip fresh leaves of watercress in mayonnaise
+dressing. Place between thin slices of white bread
+lightly buttered.</p>
+
+
+<h3 id="WATERCRESS_EGG">WATERCRESS AND EGG SANDWICH</h3>
+
+<p>Chop cress and moisten with French dressing.
+Press the yolks of three hard-boiled eggs through a
+colander and add to the mixture. Place between thin
+slices of lightly buttered white bread.</p>
+
+
+<h3 id="WATERCRESS_EGG_2">WATERCRESS AND EGG SANDWICH NO. 2</h3>
+
+<p>Cut watercress into small pieces, removing the
+stalks, and mix with finely chopped hard-boiled eggs,
+seasoned with salt and pepper. Place between thin,
+buttered slices of bread, sprinkling the cress and egg
+very lightly with lemon juice. Press together, and cut
+in squares, removing the crusts.</p>
+
+<p><span class="pagenum" id="Page_45">[45]</span></p>
+
+
+<h3 id="MUSHROOM">MUSHROOM SANDWICH</h3>
+
+<p>Boiled mushrooms chopped fine, cold boiled
+tongue chopped fine, season with pepper and salt, add
+a little mayonnaise dressing, mix, and spread between
+thin slices of buttered white bread. Garnish with an
+olive.</p>
+
+
+<h3 id="WESTERN">WESTERN SANDWICH</h3>
+
+<p>Chop five olives, a dozen capers, and one gherkin
+fine and mix with two tablespoonfuls of mayonnaise
+dressing. Spread the lower slices of buttered white
+bread with fresh cream cheese, season with salt and
+pepper, then put another slice on top of that and spread
+with the olive mixture. On top place a third slice,
+press together, cut round, and garnish with a sprig of
+parsley.</p>
+
+
+<h3 id="PICCALILLI">PICCALILLI SANDWICH</h3>
+
+<p>Between thinly cut slices of lightly buttered white
+bread, place a layer of sweet piccalilli; cut in diamond
+shape. Garnish with a sprig of parsley.</p>
+
+<p><span class="pagenum" id="Page_46">[46]</span></p>
+
+
+<h3 id="GREEN_PEPPER_EGG">GREEN PEPPER AND EGG SANDWICH</h3>
+
+<p>Between thinly cut slices of lightly buttered white
+bread, place seedless green peppers that have been
+chopped fine and mixed with a little mayonnaise dressing.
+On top of that place slices of hard-boiled egg.
+Garnish with a sprig of parsley and a small pickle.</p>
+
+
+<h3 id="NASTURTIUM">NASTURTIUM SANDWICH</h3>
+
+<p>Spread thin slices of lightly buttered white bread
+with mayonnaise dressing; place nasturtium blossoms
+overlapping one another half way; roll up the sandwich
+and fasten with a toothpick.</p>
+
+
+<h3 id="RIPE_OLIVE">RIPE OLIVE SANDWICH</h3>
+
+<p>Chop ripe olives fine, mix with a little mayonnaise,
+and place between thin slices of lightly buttered
+white bread.</p>
+
+<p><span class="pagenum" id="Page_47">[47]</span></p>
+
+
+<h3 id="OLIVE_SQUARES">OLIVE SQUARES</h3>
+
+<p>Cut thin squares of brown bread and lightly butter,
+adding a dash of pepper and salt. Stone eight
+olives, chop them with two stalks of celery, one tiny
+cucumber pickle, a teaspoonful of catsup, a dash of
+salt and pepper, and a very little mustard. Mix well
+and spread on the brown bread, covering with another
+square.</p>
+
+
+<h3 id="OLIVE_PEPPER">OLIVE AND PEPPER SANDWICH</h3>
+
+<p>Chop olives fine, add a little finely chopped green
+and red (sweet) peppers, a dash of mayonnaise dressing;
+mix and place between thin slices of lightly buttered
+white bread.</p>
+
+
+<h3 id="OLIVE_LIVER">OLIVE AND CHICKEN LIVER SANDWICH</h3>
+
+<p>Chop olives and cold boiled chicken livers fine;
+mix with mayonnaise and spread on thin slices of whole
+wheat bread. Put the slices together.</p>
+
+<p><span class="pagenum" id="Page_48">[48]</span></p>
+
+
+<h3 id="OLIVE_CHEESE">OLIVE AND CHEESE SANDWICH</h3>
+
+<p>Thin slices of white bread lightly buttered, cut in
+hexagon shape. Between each two slices place a layer
+of Neufchatel cheese mixed to a paste with a little
+thick cream and mayonnaise dressing, and cover
+thickly with chopped olives.</p>
+
+
+<h3 id="OLIVE_CAPER">OLIVE AND CAPER SANDWICH</h3>
+
+<p>Stone the olives and chop fine, adding one-third
+quantity of capers, mix with a little mayonnaise dressing,
+and spread between thin slices of lightly buttered
+white bread.</p>
+
+
+<h3 id="OLIVE_CAPER_2">OLIVE AND CAPER SANDWICH NO. 2</h3>
+
+<p>Chop equal amount of capers and olives fine, season
+with celery salt and paprika, add a little olive oil
+or melted butter, mix until smooth. Spread on slices
+of lightly buttered white bread.</p>
+
+<p><span class="pagenum" id="Page_49">[49]</span></p>
+
+
+<h3 id="OLIVE_NUT">OLIVE AND NUT SANDWICH</h3>
+
+<p>Chop olives and English walnuts fine, add a dash
+of mayonnaise dressing, and spread on lightly buttered
+brown bread.</p>
+
+
+<h3 id="CUCUMBER">CUCUMBER SANDWICH</h3>
+
+<p>Peel cucumbers and cut into the thinnest possible
+slices and sprinkle with salt and pepper and a few
+drops of lemon juice. Place between thin slices of
+lightly buttered bread.</p>
+
+
+<h3 id="CUCUMBER_2">CUCUMBER SANDWICH NO. 2</h3>
+
+<p>Sprinkle thin slices of lightly buttered white bread
+with cayenne. Place thinly sliced cucumbers that have
+been mixed with a little French dressing between the
+slices.</p>
+
+<p><span class="pagenum" id="Page_50">[50]</span></p>
+
+
+<h3 id="CUCUMBER_3">CUCUMBER SANDWICH NO. 3</h3>
+
+<p>Soak thin slices of cucumber for one hour in
+good white vinegar, season with salt and pepper. Place
+between thin slices of buttered brown bread. Cut in
+strips.</p>
+
+
+<h3 id="CUCUMBER_4">CUCUMBER SANDWICH NO. 4</h3>
+
+<p>Chop cucumbers fine, add a pinch of salt and
+pepper and a dash of French dressing. Mix and
+place between thin slices of lightly buttered white
+bread, with a crisp lettuce leaf between.</p>
+
+
+<h3 id="CUCUMBER_CHIVES">CUCUMBER AND CHIVES SANDWICH</h3>
+
+<p>On thin slices of lightly buttered white bread,
+place thin slices of cucumber, over which sprinkle
+chopped chives; cover with another slice of bread and
+cut in squares.</p>
+
+<p><span class="pagenum" id="Page_51">[51]</span></p>
+
+
+<h3 id="CUCUMBER_CHEESE">CUCUMBER AND CHEESE SANDWICH</h3>
+
+<p>Slice cucumbers thin, let stand in salt water ten
+minutes, drain, and place slices on thinly buttered white
+bread. Sprinkle with grated American cheese, put
+slices together, and garnish with a radish.</p>
+
+
+<h3 id="CUCUMBER_RED_PEPPER">CUCUMBER AND RED PEPPER SANDWICH</h3>
+
+<p>Chop three medium sized cucumbers and one red
+pepper, add a little mayonnaise dressing, and place between
+thin slices of lightly buttered white bread.</p>
+
+
+<h3 id="CUCUMBER_ONION">CUCUMBER AND ONION SANDWICH</h3>
+
+<p>Chop fine one large cucumber and a small white
+onion. Add a dash of pepper and salt and moisten
+with a little mayonnaise dressing. Place between thin
+slices of lightly buttered Boston brown bread.</p>
+
+<p><span class="pagenum" id="Page_52">[52]</span></p>
+
+
+<h3 id="DILL">DILL SANDWICH</h3>
+
+<p>Lightly butter slices of white bread; cover half
+of them with thin slices of the white meat of roasted
+chicken; put over this a thin layer of dill pickles; cover
+with another slice of buttered bread, trim off the crusts,
+cut in triangles, and serve on a lettuce leaf.</p>
+
+
+<h3 id="SPINACH">SPINACH SANDWICH</h3>
+
+<p>Chop cold boiled spinach and the yolks of hard-boiled
+eggs fine, add a dash of salt and vinegar.
+Spread between thin slices of buttered white bread.
+Garnish with a pickle.</p>
+
+
+<h3 id="ONION">ONION SANDWICH</h3>
+
+<p>Slice a mild sweet onion and lay in salted ice
+water for a half-hour. Mix with a good mayonnaise
+dressing, and place slices of onion between well buttered
+slices of Boston brown bread cut thin.</p>
+
+<p><span class="pagenum" id="Page_53">[53]</span></p>
+
+
+<h3 id="MUSTARD">MUSTARD SANDWICH</h3>
+
+<p>Cream two tablespoonfuls of butter with one tablespoonful
+of prepared mustard. Spread a thin layer
+between thinly cut slices of rye bread. Garnish with
+a pickle.</p>
+
+
+<h3 id="MOSAIC">MOSAIC SANDWICH</h3>
+
+<p>White, brown, and graham bread are used for this
+sandwich. Cut the slices thin and spread with green
+butter. The butter is made by putting cold boiled
+spinach through a sieve, season with finely chopped
+parsley and capers, and mix smooth with creamed butter.
+Put slices together.</p>
+
+
+<h3 id="HORSE-RADISH">HORSE-RADISH SANDWICH</h3>
+
+<p>Cream two tablespoonfuls of butter, add three
+tablespoonfuls of prepared horse-radish, spread between
+exceedingly thin slices of white bread. Garnish
+with parsley; serve as soon as made.</p>
+
+<p><span class="pagenum" id="Page_54">[54]</span></p>
+
+
+<h3 id="CELERY">CELERY SANDWICH</h3>
+
+<p>Chop fine a few stalks of celery, mix with a little
+mayonnaise dressing, spread on thin slices of lightly
+buttered bread, cover with another slice.</p>
+
+
+<h3 id="CELERY_2">CELERY SANDWICH NO. 2</h3>
+
+<p>Butter bread on the loaf, first having creamed
+the butter. Cut away the crusts and starting at one
+corner of the slice, roll it over two crisp short celery
+sticks. Tie with baby ribbon.</p>
+
+
+<h3 id="CELERY_WALNUT">CELERY AND ENGLISH WALNUT SANDWICH</h3>
+
+<p>Mix one cup of chopped celery, one-fourth cup
+of chopped English walnuts, and one-fourth cup
+chopped olives. Moisten with mayonnaise and place
+between thin slices of lightly buttered brown bread.</p>
+
+<p><span class="pagenum" id="Page_55">[55]</span></p>
+
+
+<h3 id="CELERY_WALNUT_2">CELERY AND ENGLISH WALNUT SANDWICH NO. 2</h3>
+
+<p>Chop celery and English walnuts fine, add a
+dash of salt and allspice, moisten with a little mayonnaise
+dressing. Spread between thin slices of lightly
+buttered white bread.</p>
+
+
+<h3 id="LETTUCE">LETTUCE SANDWICH</h3>
+
+<p>Between thin, oblong slices of lightly buttered
+white bread, place a crisp lettuce leaf that has been
+dipped in mayonnaise dressing, and sprinkled with
+Parmesan cheese.</p>
+
+
+<h3 id="LETTUCE_2">LETTUCE SANDWICH NO. 2</h3>
+
+<p>Cut crisp lettuce leaves into ribbons with scissors,
+add a dash of mayonnaise dressing, and season with
+salt. Place between thin slices of lightly buttered
+white or brown bread.</p>
+
+<p><span class="pagenum" id="Page_56">[56]</span></p>
+
+
+<h3 id="BOSTON_BROWN_BREAD">BOSTON BROWN BREAD SANDWICH</h3>
+
+<p>Between thin slices of lightly buttered brown
+bread place a lettuce leaf that has been dipped in
+mayonnaise dressing.</p>
+
+
+<h3 id="BAR-HARBOR">BAR HARBOR SANDWICH</h3>
+
+<p>Cut the crisp lettuce leaves into ribbons with the
+scissors, salt and pepper and moisten with a little mayonnaise
+dressing. Place on thin slices of lightly buttered
+white bread; on each lay a thin slice of tomato
+and cover with another slice of buttered bread. Press
+together and serve as soon as made.</p>
+
+
+<h3 id="RADISH">RADISH SANDWICH</h3>
+
+<p>Between thin slices of lightly buttered white
+bread place sprigs of watercress and thin slices of a
+radish that has been dipped in French dressing. Can
+be served with the fish course.</p>
+
+<p><span class="pagenum" id="Page_57">[57]</span></p>
+
+
+<h3 id="STRING-BEAN">STRING BEAN SANDWICH</h3>
+
+<p>Cook string beans until tender; when cold, cut in
+small pieces, add a chopped onion, and a few chopped
+English walnut meats. Mix with a little French dressing
+and spread between lightly buttered slices of white
+bread, with a crisp lettuce leaf between.</p>
+
+
+<h3 id="APPLE_CELERY">APPLE AND CELERY SANDWICH</h3>
+
+<p>Chop three apples and three stalks of celery fine.
+Mix with a little mayonnaise dressing and place on thin
+slices of lightly buttered white bread. Put the two
+slices together.</p>
+
+
+<h3 id="APPLE_GRAPE">APPLE AND GRAPE SANDWICH</h3>
+
+<p>Remove the seeds from thin skinned white grapes;
+add one apple and one stalk of celery; chop fine.
+Moisten with French dressing, toss up, and spread on
+thinly cut slices of buttered white bread. Place the
+two slices together.</p>
+
+<p><span class="pagenum" id="Page_58">[58]</span></p>
+
+
+<h3 id="APPLE_SALAD">APPLE SALAD SANDWICH</h3>
+
+<p>Chop fine two medium sized red apples and two
+stalks of celery; mix with a little boiled dressing and
+place between thin slices of buttered white bread.</p>
+
+
+<h3 id="WALDORF">WALDORF SANDWICH</h3>
+
+<p>Chop two apples, two stalks of celery, and one
+sweet pepper fine, add a little mayonnaise dressing, mix,
+and place between thin slices of lightly buttered white
+bread. Garnish with a sprig of watercress.</p>
+
+
+<h3 id="NOVELTY">NOVELTY SANDWICH</h3>
+
+<p>Chop one small onion, eight olives, one green
+pepper (seeds removed), and one chow chow pickle
+fine. Add one cupful of grated Parmesan cheese;
+moisten with enough mustard dressing from the chow
+chow to form a paste. Spread on thin slices of lightly
+buttered white bread. Cover with another slice and
+cut in triangles.</p>
+
+<p><span class="pagenum" id="Page_59">[59]</span></p>
+
+
+<h3 id="ST_PATRICK">ST. PATRICK SANDWICH</h3>
+
+<p>Chop a handful of mint, a handful of parsley,
+and a tiny onion very fine, add a dash of paprika, mix
+with a little mayonnaise dressing. Place between thin
+slices of lightly buttered white bread. Garnish with a
+sprig of parsley.</p>
+
+
+<h3 id="TARTAR">TARTAR SANDWICH</h3>
+
+<p>Take two tablespoonfuls each of chopped onion,
+parsley, capers, and sour cucumber pickles. Mix with
+two tablespoonfuls of mayonnaise dressing. Place
+mixture between thin slices of graham or white bread
+lightly buttered.</p>
+
+
+<h3 id="GRAPE-FRUIT">GRAPE FRUIT SANDWICH</h3>
+
+<p>Remove the pulp from grape fruit, making one
+cup; add one-fourth cup of finely chopped walnuts,
+moisten with a little mayonnaise dressing, and place between
+thin slices of lightly buttered white bread cut in
+strips.</p>
+
+<p><span class="pagenum" id="Page_60">[60]</span></p>
+
+
+<h3 id="CHERRY-SALAD">CHERRY SALAD SANDWICH</h3>
+
+<p>Remove stones from two cups of cherries, add
+one-half cup of English walnuts and two stalks of celery
+that have been chopped fine; add enough mayonnaise
+to moisten; place between thin slices of lightly
+buttered white bread. Garnish with a cherry.</p>
+
+
+<h3 id="PINEAPPLE-SALAD">PINEAPPLE SALAD SANDWICH</h3>
+
+<p>Shred one medium sized pineapple, add one cupful
+of skinned and seeded white grapes, one-half cup
+of finely chopped English walnuts; moisten with cream
+mayonnaise. Place between thin slices of lightly buttered
+white bread with a crisp lettuce leaf between.
+Garnish with a red cherry.</p>
+
+
+<h3 id="MOCK-OYSTER">MOCK OYSTER SANDWICH</h3>
+
+<p>Boil salsify until tender, work smooth with a little
+sweet cream, season with salt, cayenne, and a dash of
+anchovy sauce; place between thin slices of lightly
+buttered white bread.</p>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<h2 id="MEAT">MEAT</h2>
+</div>
+
+
+<hr class="chap x-ebookmaker-drop">
+
+
+<div class="chapter"></div>
+<p><span class="pagenum" id="Page_63">[63]</span></p>
+<h3 id="ROAST-BEEF">ROAST BEEF SANDWICH</h3>
+
+<p>Two cups of cold boiled beef chopped fine; add
+a tablespoonful of tomato catsup, a dash of pepper
+and celery salt, two tablespoonfuls of melted butter,
+and a teaspoonful of vinegar. Mix well and spread
+on lightly buttered white bread. Put the two slices
+together and garnish with an olive.</p>
+
+
+<h3 id="ROAST-BEEF_2">ROAST BEEF SANDWICH NO. 2</h3>
+
+<p>Between thin slices of buttered bread place thin
+slices of cold roast beef; spread this thinly with horse-radish.</p>
+
+
+<h3 id="HOT-ROAST-BEEF">HOT ROAST BEEF SANDWICH</h3>
+
+<p>Between thin slices of lightly buttered white
+bread place a thin slice of hot roast beef. Put two
+tablespoonfuls of brown gravy over top. Garnish
+with a pickle.</p>
+
+<p><span class="pagenum" id="Page_64">[64]</span></p>
+
+
+<h3 id="ROAST-BEEF_TOMATO">ROAST BEEF AND TOMATO SANDWICH</h3>
+
+<p>Lightly butter thin slices of Boston brown bread,
+cover with a thin layer of cold roast beef, lightly
+spread with mayonnaise dressing; put on top of this a
+slice of tomato, dust with pepper and salt, cover with
+another slice of bread. Serve on lettuce leaves.</p>
+
+
+<h3 id="ROAST-BEEF_JAM">ROAST BEEF AND JAM SANDWICH</h3>
+
+<p>Between thin slices of lightly buttered white
+bread, place thin slices of cold roast beef; on top of
+this spread plum jam.</p>
+
+
+<h3 id="ROAST-BEEF_SALAD">ROAST BEEF SALAD SANDWICH</h3>
+
+<p>Chop fine one cup of cold roast beef, one-half
+head of lettuce, one boiled beet, one hard-boiled egg,
+one small onion, and one pickled cucumber. Mix with
+French dressing and place between thin slices of lightly
+buttered white bread.</p>
+
+<p><span class="pagenum" id="Page_65">[65]</span></p>
+
+
+<h3 id="RARE-BEEF">RARE BEEF SANDWICH</h3>
+
+<p>To two parts of chopped lean rare beef, add one
+part of finely minced celery. Season with salt, pepper,
+and a little made mustard. Place on a lettuce leaf between
+thin slices of lightly buttered white bread.</p>
+
+
+<h3 id="CORNED-BEEF">CORNED BEEF SANDWICH</h3>
+
+<p>Chop cold corn beef very fine, season with
+mustard and a dash of catsup. Place mixture on a
+lettuce leaf, between lightly buttered white bread.</p>
+
+
+<h3 id="CHIPPED-BEEF">CHIPPED BEEF SANDWICH</h3>
+
+<p>Chop chipped beef very fine and mix with a little
+mayonnaise; spread on thin slices of lightly buttered
+white bread.</p>
+
+
+<h3 id="PICNIC">PICNIC SANDWICH</h3>
+
+<p>A pound of raw beef run through the meat chopper;
+a teacupful of bread crumbs, pepper and salt to
+taste; mix with a well beaten egg, and form into a roll.<span class="pagenum" id="Page_66">[66]</span>
+Take a flank of mutton, remove the bones and lay the
+above mixture on the mutton and do it up into a roll;
+bind it with a tape. Sew up the ends so mixture will not
+bulge out; dust with pepper and salt, then roast it;
+when it is cold, take off the tape, take out the sewing,
+and slice thin. Place between thin slices of lightly buttered
+white bread. Garnish with an olive.</p>
+
+
+<h3 id="CANNIBAL">CANNIBAL SANDWICH</h3>
+
+<p>Chop raw beef and onions very fine, season with
+salt and pepper, and spread on lightly buttered brown
+bread.</p>
+
+
+<h3 id="MEAT_MUSHROOM">MEAT AND MUSHROOM SANDWICH</h3>
+
+<p>Mince boiled mushrooms and cold beef or tongue
+together, and spread between thin slices of lightly buttered
+white bread. Lightly spread the filling with
+French mustard. Garnish with a pickle.</p>
+
+<p><span class="pagenum" id="Page_67">[67]</span></p>
+
+
+<h3 id="FRIED-COLD-MEAT">FRIED COLD MEAT SANDWICH</h3>
+
+<p>Place between thin slices of white bread, cold
+roast beef or lamb, chopped fine; season with pepper
+and salt. Mix with a little of the left-over gravy; dip
+in egg and milk and fry brown in butter. Serve hot.</p>
+
+
+<h3 id="BROILED-STEAK">BROILED STEAK SANDWICH</h3>
+
+<p>Between slices of lightly buttered white bread,
+place a thin piece of hot broiled steak, season with salt
+and pepper. Garnish top with a thin slice of Bermuda
+onion.</p>
+
+
+<h3 id="HAM">HAM SANDWICH</h3>
+
+<p>Grind boiled ham fine; mix with a little chopped
+celery and mayonnaise. Place between slices of thinly
+cut buttered bread.</p>
+
+
+<h3 id="HAM_2">HAM SANDWICH NO. 2</h3>
+
+<p>Chop ham fine, mix with a little mayonnaise dressing,
+and place between thin slices of lightly buttered
+white bread. Garnish with parsley and a pickle.</p>
+
+<p><span class="pagenum" id="Page_68">[68]</span></p>
+
+
+<h3 id="HAM_3">HAM SANDWICH NO. 3</h3>
+
+<p>Slice cold boiled ham thin; spread with French
+mustard, place between thin slices of rye bread. Garnish
+with a pickle.</p>
+
+
+<h3 id="HAM_4">HAM SANDWICH NO. 4</h3>
+
+<p>One pound of cold boiled ham run through fine
+knife or meat chopper, one-half cup strained lemon
+juice, mix with a little mayonnaise dressing, spread on
+thin slices of lightly buttered white bread, with a crisp
+lettuce leaf between.</p>
+
+
+<h3 id="HOT_HAM">HOT HAM SANDWICH</h3>
+
+<p>Spread thin slices of white bread with chopped
+cold boiled ham, over same spread a little mustard,
+and cover with another slice. Beat an egg and add
+one-half cup of milk, and in this mixture dip the sandwiches.
+Garnish with parsley and a pickle.</p>
+
+<p><span class="pagenum" id="Page_69">[69]</span></p>
+
+
+<h3 id="HOT_HAM_2">HOT HAM SANDWICH NO. 2</h3>
+
+<p>Spread finely minced boiled ham on thin slices of
+lightly buttered bread. Put the sandwiches together
+and cut into triangles. Beat two eggs light, add a cup
+of milk and a pinch of salt. Dip the sandwiches in
+the egg and milk and fry brown on a hot buttered
+griddle. Garnish with a slice of broiled tomato and
+serve at once.</p>
+
+
+<h3 id="HAM_FINGERS">HAM FINGERS</h3>
+
+<p>Run lean ham through the meat chopper, season
+with salt and pepper, and moisten with a little salad
+dressing. Place the ham between slices of thinly cut
+and lightly buttered bread. Cut in shape of lady
+fingers and garnish with a sprig of watercress.</p>
+
+
+<h3 id="HAM_EGG">HAM AND EGG SANDWICH</h3>
+
+<p>Chop cold boiled ham and hard-boiled eggs fine,
+season with pepper and salt, and a dash of mayonnaise
+dressing. Place the mixture between thin slices<span class="pagenum" id="Page_70">[70]</span>
+of lightly buttered brown bread. Garnish with a small
+pickle.</p>
+
+
+<h3 id="HAM_EGG_CLUB">HAM AND EGG CLUB SANDWICH</h3>
+
+<p>Chop cold boiled ham very fine and rub smooth in
+a mortar; pass the yolks of four hard-boiled eggs
+through a sieve and add a little mayonnaise dressing.
+Cut white bread very thin and lightly butter; on one
+slice spread the ham, then cover with another slice, and
+on that spread the egg mixture with a crisp lettuce leaf
+between, topped by a third slice of lightly buttered
+bread. Garnish with a pickle.</p>
+
+
+<h3 id="HAM_NUT">HAM AND NUT SANDWICH</h3>
+
+<p>Mince finely some cold boiled ham and add to it
+about half the quantity of finely chopped peanuts. For
+every cupful of ham add a tablespoonful of chopped
+pickles and a little chopped celery. Mix to a paste
+with salad dressing and spread on thin slices of lightly
+buttered white bread and serve on a lettuce leaf.</p>
+
+<p><span class="pagenum" id="Page_71">[71]</span></p>
+
+
+<h3 id="POTTED_HAM">POTTED HAM SANDWICH</h3>
+
+<p>Between thin slices of lightly buttered white
+bread spread potted ham; remove crusts and shape
+them in triangular form. Garnish top with a radish.</p>
+
+
+<h3 id="POTTED_HAM_2">POTTED HAM SANDWICH NO. 2</h3>
+
+<p>Toast saltine biscuit, lightly butter, and spread
+with potted ham. Put two together, serve as soon as
+made. Garnish with a pickle.</p>
+
+
+<h3 id="PARTY_ROLLS">PARTY SANDWICH ROLLS</h3>
+
+<p>Fresh bread is used for these sandwiches. Cut
+the slices as thin as possible and remove the crusts. Lay
+crisp lettuce leaves that have been dipped in mayonnaise
+dressing on the slices; on top of that place thin shavings
+of cold boiled ham; roll the slices very closely and
+fasten with a toothpick or ribbon. Pile on a serving
+dish and garnish with pickles and radishes.</p>
+
+<p><span class="pagenum" id="Page_72">[72]</span></p>
+
+
+<h3 id="WESTPHALIAN_HAM">WESTPHALIAN HAM SANDWICH</h3>
+
+<p>Between thin slices of lightly buttered rye bread,
+place thin slices of Westphalian ham; add a dash of
+mustard, and garnish top with a pickle.</p>
+
+
+<h3 id="AUTOMOBILE">AUTOMOBILE SANDWICH</h3>
+
+<p>Run through the meat chopper two pounds of
+cold boiled ham, half a pound of walnut meats, and
+four dill pickles. Mix with a little French mustard,
+and place between slices of lightly buttered bread.</p>
+
+
+<h3 id="STAG">STAG SANDWICH</h3>
+
+<p>Run cold boiled ham and dill pickle through the
+meat chopper, add a little French mustard, and spread
+on thin slices of lightly buttered white bread. Cover
+with another slice.</p>
+
+<p><span class="pagenum" id="Page_73">[73]</span></p>
+
+
+<h3 id="BOSTON_CLUB">BOSTON CLUB SANDWICH</h3>
+
+<p>Cut brown bread into rounds with a cake cutter
+and lightly butter. Chop one-half pound of cold boiled
+mutton fine; add a dash of salt and pepper, two tablespoonfuls
+of olive oil, or melted butter. On the lower
+round of buttered bread place a small crisp lettuce
+heart that has been dipped in mayonnaise dressing. On
+top of that place a slice of tomato, then another slice of
+buttered bread, then the mutton mixture. Place on
+top another round of buttered bread and press the two
+together.</p>
+
+
+<h3 id="VEAL">VEAL SANDWICH</h3>
+
+<p>Grind through meat chopper the desired amount.
+To one cup of chopped meat add one tablespoonful of
+vinegar, one-half teaspoonful of mustard, one-half of a
+small onion chopped fine. Salt and pepper to taste.
+Mix to a paste with mayonnaise dressing, and place
+between thin slices of lightly buttered white bread.
+Garnish with a pickle.</p>
+
+<p><span class="pagenum" id="Page_74">[74]</span></p>
+
+
+<h3 id="CALFS_LIVER">CALF’S LIVER SANDWICH</h3>
+
+<p>Chop cooked calf’s liver fine, add crisp fried
+bacon chopped fine. Season with salt and pepper, add
+a dash of catsup; mix and place on lettuce leaves between
+thin slices of buttered white bread.</p>
+
+
+<h3 id="CALFS_LIVER_BACON">CALF’S LIVER AND BACON SANDWICH</h3>
+
+<p>Calf’s liver well cooked and chopped fine, slices
+of bacon fried crisp and chopped fine; season with salt
+and pepper and a dash of catsup. Mix and place on
+thin slices of lightly buttered graham or white bread,
+with a crisp lettuce leaf between.</p>
+
+
+<h3 id="TEXAS">TEXAS SANDWICH</h3>
+
+<p>Chop one-half pound of broiled calf’s liver fine.
+Season with salt and cayenne pepper, add <ins class="corr" title="Transcriber's Note&mdash;original text: on" id="on">one</ins> teaspoonful
+of melted butter and a few drops of onion juice;
+rub together to a smooth paste. Spread on thin slices
+of unbuttered white bread. Cover with another slice.</p>
+
+<p><span class="pagenum" id="Page_75">[75]</span></p>
+
+
+<h3 id="TONGUE">TONGUE SANDWICH</h3>
+
+<p>Between thin slices of lightly buttered white
+bread, lay a crisp lettuce leaf that has been dipped in
+mayonnaise dressing; on that lay a thin slice of tongue;
+on top of that a slice of ripe tomato spread with mayonnaise.</p>
+
+
+<h3 id="TONGUE_2">TONGUE SANDWICH NO. 2</h3>
+
+<p>Mince boiled tongue, add a teaspoonful of melted
+butter, a tablespoonful of tomato catsup, a dash of
+celery salt, and when mixed place between thinly buttered
+white or brown bread. Serve with a sweet pickle.</p>
+
+
+<h3 id="TONGUE_EGG">TONGUE AND EGG SANDWICH</h3>
+
+<p>Chop cold boiled tongue fine; season with salt
+and pepper and a tablespoonful of melted butter; mix
+and spread on rounds of toasted bread. Place leaves
+of watercress around edge on top of the toast and in
+the centre pile hard-boiled egg that has been chopped
+fine and mixed with a little mayonnaise dressing.</p>
+
+<p><span class="pagenum" id="Page_76">[76]</span></p>
+
+
+<h3 id="DEVILED_TONGUE">DEVILED TONGUE SANDWICH</h3>
+
+<p>Run a quarter of a pound of cold boiled tongue
+through the meat chopper; add to it three hard-boiled
+eggs chopped fine, a dash of red pepper and paprika, a
+teaspoonful of Worcestershire sauce, and two tablespoonfuls
+of melted butter. Mix and place between
+thin slices of lightly buttered bread with sprigs of
+watercress between.</p>
+
+
+<h3 id="TONGUE_TOMATO">TONGUE AND TOMATO SANDWICH</h3>
+
+<p>Lightly butter three thin slices of white bread.
+On lower slice place a lettuce leaf that has been dipped
+in mayonnaise dressing; on leaf place a slice of cold
+boiled tongue, then a slice of bread; on this lay a slice
+of tomato that has been dipped in mayonnaise dressing,
+topped by a third slice of bread. Garnish with an
+olive.</p>
+
+<p><span class="pagenum" id="Page_77">[77]</span></p>
+
+
+<h3 id="EXCURSION">EXCURSION SANDWICH</h3>
+
+<p>Chop cold boiled tongue fine. To each cupful,
+add two tablespoonfuls of melted butter, a dash of red
+pepper, and one-half teaspoonful of onion juice. Mix
+and spread on very thin slices of white bread, cover
+with another slice, and serve with a pickle.</p>
+
+
+<h3 id="LAMB">LAMB SANDWICH</h3>
+
+<p>To three cups of cold cooked lamb, chopped fine,
+add three tablespoonfuls of Parmesan cheese, one teaspoonful
+of mustard, a dash of salt and pepper, and a
+little mayonnaise dressing; mix until smooth. Place
+this on lettuce leaf between slices of lightly buttered
+white bread.</p>
+
+
+<h3 id="LAMB_2">LAMB SANDWICH NO. 2</h3>
+
+<p>Chop cold cooked lamb and a green pepper fine.
+Season with salt and add a dash of mayonnaise dressing.
+Spread on thin slices of graham bread lightly
+buttered. Put the two slices together.</p>
+
+<p><span class="pagenum" id="Page_78">[78]</span></p>
+
+
+<h3 id="MUTTON">MUTTON SANDWICH</h3>
+
+<p>Chop cold boiled mutton fine, add a dash of tabasco
+sauce, a teaspoonful of olive oil or melted butter,
+a tablespoonful of vinegar, and a pinch of salt. Spread
+on lightly buttered white bread. Serve with a pickle.</p>
+
+
+<h3 id="MUTTON_2">MUTTON SANDWICH NO. 2</h3>
+
+<p>Chop cold cooked mutton very fine; to each pint
+add one teaspoonful of salt, one tablespoonful of
+capers, <ins class="corr" title="Transcriber's Note&mdash;original text: on" id="on2">one</ins> teaspoonful of chopped mint, a dash of pepper,
+and one tablespoonful of lemon juice. Spread this
+thickly over whole wheat bread. Cover with another
+slice and serve on lettuce leaves.</p>
+
+
+<h3 id="MUTTON_PEA">MUTTON AND PEA SANDWICH</h3>
+
+<p>Butter slices of white bread lightly and lay on
+them thin slices of cold boiled mutton. Mix together<span class="pagenum" id="Page_79">[79]</span>
+half a pint of cooked peas that have been seasoned
+with salt, pepper, a little butter, and a teaspoonful of
+capers. Place a layer of peas over the mutton, then a
+crisp lettuce leaf, then cover with another slice of buttered
+bread, and cut into triangles.</p>
+
+
+<h3 id="SUMMER">SUMMER SANDWICH</h3>
+
+<p>Cut white bread into rounds with a cake cutter
+and lightly butter. Chop one-half pound of cold
+boiled mutton fine; add two tablespoonfuls of melted
+butter, and a dash of salt and pepper. Peel four tomatoes,
+cut these into rather thick slices and remove
+the seeds from the centre. Place a lettuce leaf that
+has been lightly dipped in mayonnaise dressing on a
+slice of toast, and put a slice of tomato on top of that.
+Fill the space from which you have taken the seeds
+with the mutton mixture. Put on top another slice of
+toasted and lightly buttered bread, and press the two
+slices firmly together.</p>
+
+<p><span class="pagenum" id="Page_80">[80]</span></p>
+
+
+<h3 id="POTTED-MEAT">POTTED MEAT SANDWICH</h3>
+
+<p>Chop one pound of tender cooked veal fine and
+add one-fourth cup of fat pork cooked and chopped
+fine. Season with salt and pepper, a little anchovy
+essence, and a little mace. Moisten with a little butter
+and work until smooth. Press the mixture solidly into
+small can or jar, pour melted butter to the depth of one-half
+inch over same, and set in a cool place. When
+ready for use, slice and place between thin slices of
+white bread. Garnish with a pickle.</p>
+
+
+<h3 id="FARMER">FARMER SANDWICH</h3>
+
+<p>Between thin slices of white bread, place thin
+slices of cold roast pork; on top of this spread apple
+sauce.</p>
+
+
+<h3 id="PORK">PORK SANDWICH</h3>
+
+<p>Chop cold boiled pork and a celery stalk fine;
+season with salt, add a dash of Worcestershire, slightly
+diluted with water; mix and place between thin slices
+of buttered white bread.</p>
+
+<p><span class="pagenum" id="Page_81">[81]</span></p>
+
+
+<h3 id="MINCE-MEAT">MINCE-MEAT SANDWICH</h3>
+
+<p>Moisten thick round crackers with hot milk;
+spread with a thick layer of hot mince meat, made
+rather moist with the addition of a little fruit juice or
+syrup. Place another cracker on top, then whipped
+cream on top of that. To be eaten with a fork.</p>
+
+
+<h3 id="SOUTHERN">SOUTHERN (BACON) SANDWICH</h3>
+
+<p>On thin slices of buttered whole wheat bread,
+place a lettuce leaf; add thin slices of crisp fried bacon;
+spread with a little mustard, and put slices together.
+Garnish with a radish.</p>
+
+
+<h3 id="TIP-TOP">TIP-TOP SANDWICH</h3>
+
+<p>Chop fine six slices of uncooked bacon, add two
+green peppers (seeds removed) chopped fine, three
+onions the size of an egg chopped fine, season with
+pepper and salt. Fry the above mixture until the
+bacon is done, then scramble in two eggs. Place between
+thin slices of lightly buttered white bread. Garnish
+with a radish.</p>
+
+<p><span class="pagenum" id="Page_82">[82]</span></p>
+
+
+<h3 id="CHICKEN">CHICKEN SANDWICH</h3>
+
+<p>Two cups of finely minced cold cooked chicken,
+a heaping tablespoonful of Parmesan cheese, a tablespoonful
+of tomato catsup, a dash of French mustard,
+salt and pepper, add a little thick cream, work all to a
+smooth paste. Place between thin slices of buttered
+white bread. Garnish with a stick of celery.</p>
+
+
+<h3 id="CHICKEN_2">CHICKEN SANDWICH NO. 2</h3>
+
+<p>To the white meat of a cold boiled chicken
+chopped fine, add a crisp celery stalk chopped fine, and
+mix with a little mayonnaise dressing. Place between
+thinly cut slices of buttered white bread, and garnish
+with an olive.</p>
+
+
+<h3 id="CHICKEN_3">CHICKEN SANDWICH NO. 3</h3>
+
+<p>Chop cold cooked chicken fine; season with pepper
+and salt, add a dash of mayonnaise dressing, spread
+on thinly cut slices of buttered white bread, with a
+lettuce leaf between, and garnish with an olive.</p>
+
+<p><span class="pagenum" id="Page_83">[83]</span></p>
+
+
+<h3 id="CHICKEN_4">CHICKEN SANDWICH NO. 4</h3>
+
+<p>One cup of cold boiled chicken chopped fine;
+season with salt and paprika, moisten with a little
+cream, paste between thin slices of lightly buttered
+whole wheat bread.</p>
+
+
+<h3 id="HOT-CHICKEN">HOT CHICKEN SANDWICH</h3>
+
+<p>Between thin slices of lightly buttered toast, place
+slices of warm chicken breast; over same pour hot
+gravy, made of slightly thickened chicken stock, seasoned
+with salt and pepper, and a little chopped parsley.
+Cut triangular and garnish with a pickle, and a
+radish.</p>
+
+
+<h3 id="CHICKEN-LIVER">CHICKEN LIVER SANDWICH</h3>
+
+<p>Boil chicken liver until tender and rub through
+a sieve; mix with an equal amount of olives chopped
+fine, and mayonnaise dressing; place between thin
+slices of lightly buttered white bread.</p>
+
+<p><span class="pagenum" id="Page_84">[84]</span></p>
+
+
+<h3 id="PRESSED-CHICKEN">PRESSED CHICKEN SANDWICH</h3>
+
+<p>Boil fowl until tender; remove bones and skin;
+chop fine; season with salt, pepper, and sage to taste.
+Mix teaspoonful of mustard with a tablespoonful of
+vinegar, heat and pour over chicken, with some of the
+broth, and press in earthen dish. When cold and
+ready for use, slice and place between thin, lightly buttered
+bread with a crisp lettuce leaf between.</p>
+
+
+<h3 id="JELLIED-CHICKEN">JELLIED CHICKEN SANDWICH</h3>
+
+<p>Chop the white meat of cold boiled chicken fine,
+rub to a paste. Put a scant tablespoonful of gelatine
+in a half-cup of cold water, place it over the fire until
+it has dissolved; then add the chicken paste, a dash of
+salt and pepper, and a half-teaspoonful of grated horse-radish.
+Stir this mixture until it begins to thicken, then
+stir in one cup of cream that has been whipped to a
+stiff froth, place it in the ice box until very cold; when
+ready for use, cut thin and place between lightly buttered
+slices of crustless white bread. Garnish with
+parsley and an olive.</p>
+
+<p><span class="pagenum" id="Page_85">[85]</span></p>
+
+
+<h3 id="CREAM_CHICKEN">CREAM OF CHICKEN SANDWICH</h3>
+
+<p>Take one cupful of chopped chicken and pound
+it fine; dissolve a tablespoonful of gelatine in a half-cup
+of cold water; then add the chicken meat, a dash of
+salt, a teaspoonful of grated horse-radish; stir until it
+begins to thicken, then add a little at a time, one-half
+pint of cream that has been whipped to a stiff froth;
+set in the ice box until very cold. On thin slices of
+lightly buttered white bread, spread the mixture; cut in
+fancy shapes and garnish each with a radish.</p>
+
+
+<h3 id="CHICKEN_EGG">CHICKEN AND EGG SANDWICH</h3>
+
+<p>One cupful of cold chicken chopped fine; the
+yolks of two hard-boiled eggs chopped fine; one teaspoonful
+of melted butter, one teaspoonful of lemon
+juice, one teaspoonful of rich stock, and salt and pepper
+to taste. Mix to a paste and spread on thin slices
+of lightly buttered white bread. Garnish with an olive.</p>
+
+<p><span class="pagenum" id="Page_86">[86]</span></p>
+
+
+<h3 id="CHICKEN_SURPRISE">CHICKEN SURPRISE SANDWICH</h3>
+
+<p>Chop cold boiled chicken and few capers fine;
+mix with a little mayonnaise dressing and spread between
+thin slices of toasted white bread. Garnish with
+an olive.</p>
+
+
+<h3 id="CHICKEN_HAM">CHICKEN AND HAM SANDWICH</h3>
+
+<p>One cupful of chopped ham, one cupful of cold
+boiled chicken meat; season with salt and pepper and
+moisten with mayonnaise dressing. Spread this mixture
+on thin slices of lightly buttered white bread, cover
+with another slice, and cut in halves. Garnish with a
+pickle.</p>
+
+
+<h3 id="CLUB">CHICKEN AND HAM (CLUB) SANDWICH</h3>
+
+<p>Toast and lightly butter three thin slices of white
+bread; place a lettuce leaf that has been dipped in
+mayonnaise dressing on the lower slice. On this, place<span class="pagenum" id="Page_87">[87]</span>
+slices of cold roast fowl, then put another slice of toast
+on top of that, with another leaf of lettuce, follow by
+thin slices of broiled ham, topped by a third slice of
+toasted bread. Garnish top with dill pickle, cut in thin
+slices lengthwise.</p>
+
+
+<h3 id="CHICKEN_WALNUT">CHICKEN AND ENGLISH WALNUT SANDWICH</h3>
+
+<p>Spread thin slices of buttered white bread with
+English walnut or almond meats chopped fine. Spread
+the corresponding pieces with cold boiled chicken
+chopped fine; add a little mayonnaise dressing and
+press pieces together. Garnish with an olive.</p>
+
+
+<h3 id="CHICKEN_ALMOND">CHICKEN AND ALMOND SANDWICH</h3>
+
+<p>One cup of cold boiled chicken chopped fine; one
+cup of almonds chopped fine; moisten with a little
+cream, season with salt and paprika, place between
+thin slices of entire wheat bread. Garnish with parsley,
+and an olive.</p>
+
+<p><span class="pagenum" id="Page_88">[88]</span></p>
+
+
+<h3 id="CHICKEN_GREEN-PEPPER">CHICKEN AND GREEN PEPPER SANDWICH</h3>
+
+<p>Run enough chicken through the meat chopper
+to make two cupfuls; cut out the stem ends and remove
+the seeds from three large sweet peppers; run them
+through the meat chopper; mix the chicken and pepper
+together; season with half a teaspoonful of salt, and
+two tablespoonfuls of sweet cream. Place between
+thin slices of lightly buttered white bread. Cut in triangles.
+Serve on lettuce leaf.</p>
+
+
+<h3 id="ASPIC">ASPIC JELLY SANDWICH</h3>
+
+<p>Soak one box (two ounces) of gelatine in one
+cup of chicken liquor until softened; add three cupfuls
+of chicken stock seasoned with a little parsley, celery,
+three cloves, a blade of mace, and dash of salt and
+pepper. Strain into a dish and add a little shredded
+breast of chicken; set in a cold place to harden; when
+cold, slice in fancy shapes and place on slightly buttered
+whole wheat bread. Garnish with a stick of
+celery.</p>
+
+<p><span class="pagenum" id="Page_89">[89]</span></p>
+
+
+<h3 id="RECEPTION">RECEPTION SANDWICH</h3>
+
+<p>Equal quantities of breast of cold boiled chicken
+and tongue, put through food chopper; season with
+celery salt, cayenne, anchovy paste, and mayonnaise.
+Place mixture between slices of lightly buttered white
+bread with crisp lettuce leaf that has been dipped in
+tarragon vinegar.</p>
+
+
+<h3 id="QUEEN">QUEEN SANDWICH</h3>
+
+<p>Mince finely two parts of cooked chicken or
+game to one part of cooked tongue, and one part of
+minced cooked mushrooms. Season with salt and pepper
+and a little lemon juice; mix and place between thin
+slices of buttered white bread. Garnish with small
+pickle.</p>
+
+
+<h3 id="FRENCH-ROLL">FRENCH ROLL SANDWICH</h3>
+
+<p>French rolls are used for this sandwich. Make a
+small round opening in top of each and take out some
+of the crumbs; save the small crusts from the top of<span class="pagenum" id="Page_90">[90]</span>
+the opening; chop fine five olives, a tablespoonful of
+capers, one green sweet pepper (seeds removed), one
+gherkin, the white meat of one chicken, and two ounces
+of tongue chopped fine. Moisten with mayonnaise
+dressing. Fill this mixture into the roll, put the small
+crust on top, and garnish with a pickle.</p>
+
+
+<h3 id="CREOLE">CREOLE SANDWICH</h3>
+
+<p>One cupful of cold boiled chicken chopped fine,
+two tablespoonfuls of green pepper that has been parboiled
+and chopped fine. Add a dash of salt, and a
+teaspoonful of chopped parsley; moisten with a little
+mayonnaise dressing and place between thin slices of
+lightly buttered white bread. Garnish with an olive.</p>
+
+
+<h3 id="WINDSOR">WINDSOR SANDWICH</h3>
+
+<p>One cupful of cold boiled chicken chopped fine,
+a teaspoonful of finely chopped onion, a half teaspoonful
+of finely chopped chives. Salt and pepper to taste,<span class="pagenum" id="Page_91">[91]</span>
+moisten with a little mayonnaise dressing, mix well,
+and spread on thin slices of toasted bread. Cover
+with another slice of toasted bread, cut in halves, and
+garnish with a radish.</p>
+
+
+<h3 id="BISCUIT">BISCUIT SANDWICH</h3>
+
+<p>Roll biscuit dough very thin, about like piecrust,
+and spread with butter, then roll another and put on
+top of this; cut out and bake in quick oven. When
+done, pull apart and spread with this mixture while
+warm. Take equal parts of chicken and ham, run
+through the meat chopper, season with celery salt and
+cayenne pepper; moisten with mayonnaise dressing.</p>
+
+
+<h3 id="SARATOGA">SARATOGA SANDWICH</h3>
+
+<p>On a lightly buttered square slice of white bread,
+place a lettuce leaf that has been dipped in mayonnaise
+dressing; on that lay four large fried oysters with
+a little horse-radish on top of the oysters, and cover<span class="pagenum" id="Page_92">[92]</span>
+with a lightly buttered slice of rye bread, and butter
+upper side of this slice. On this lay a slice of breast of
+cooked chicken; dust with salt and pepper and lay on
+that crisp slices of fried bacon; cover this with a slice
+of white bread. Garnish top with radishes, cut fancy,
+serve with slice of lemon on the side.</p>
+
+
+<h3 id="SHERIDAN">SHERIDAN PARK CLUB SANDWICH</h3>
+
+<p>Toast and butter three thin slices of white bread;
+place a lettuce leaf on the lower slice, and on its top
+put slices of chicken breast. Then put another slice of
+toast on top of that with another leaf of lettuce, followed
+by thin slices of broiled breakfast bacon, topped
+by third slice of toasted bread. Garnish top with small
+pickles cut in slices lengthwise. Serve as soon as made.</p>
+
+
+<h3 id="COLONIAL">COLONIAL (CLUB) SANDWICH</h3>
+
+<p>Toast and butter three slices of thinly cut bread;
+place slices of cold boiled chicken spread lightly with
+mayonnaise dressing on the lower slice, with a crisp lettuce
+leaf. Then put another slice of toast on top of<span class="pagenum" id="Page_93">[93]</span>
+that with a slice of ripe tomato spread lightly with
+mayonnaise dressing, topped by a third slice of toast
+spread with finely chopped celery that has been mixed
+with a little mayonnaise dressing. Lay on top of that
+sweet red peppers cut in ribbons; cut triangular.</p>
+
+
+<h3 id="CHICKEN_FOIE-GRAS">CHICKEN AND <span lang="fr">PÂTÉ DE FOIE GRAS</span> SANDWICH</h3>
+
+<p>Two tablespoonfuls <i lang="fr">pâté de foie gras</i> and a cup
+of finely chopped cold boiled chicken; season with pepper
+and salt; spread on a crisp lettuce leaf that has been
+dipped in French dressing, and place between thin
+slices of white bread.</p>
+
+
+<h3 id="CHICKEN-BISCUIT">CHICKEN BISCUIT FINGER</h3>
+
+<p>Chop cold boiled chicken very fine; add a little
+chopped parsley; moisten with salad dressing; make
+rolls of the mixture about the size of a small pickle.
+Cover each roll with baking powder biscuit dough
+rolled thin, pressing the ends tightly. Brush with
+beaten egg and bake.</p>
+
+<p><span class="pagenum" id="Page_94">[94]</span></p>
+
+
+<h3 id="MOCK-CHICKEN">PRESSED MOCK CHICKEN</h3>
+
+<p>Boil a piece of fresh shoulder of pork until tender,
+adding pepper and salt to the water in which it is
+cooked. When done, run the meat through the meat
+chopper and return to the liquor in which it was boiled
+in the kettle. Add enough rolled oats to absorb or
+thicken the liquid, season to suit the taste, and simmer
+from twenty to thirty minutes; then pack into a bowl
+or crock; when cold, slice and place between thin slices
+of lightly buttered white bread. Garnish with pickles
+and radish roses.</p>
+
+
+<h3 id="COUNTRY-CLUB">COUNTRY CLUB SANDWICH</h3>
+
+<p>Use three slices of white bread thinly cut and
+lightly buttered; place a lettuce leaf that has been
+dipped in mayonnaise dressing on lower slice, and on
+top of that place slices of cold boiled chicken; then
+put another slice of bread and a lettuce leaf followed
+by thin slices of veal loaf, topped by another slice of
+bread with thinly sliced pickles on top.</p>
+
+<p><span class="pagenum" id="Page_95">[95]</span></p>
+
+
+<h3 id="CHICAGO-CLUB">CHICAGO CLUB SANDWICH</h3>
+
+<p>Toast lightly two slices of white bread and one
+of rye; lightly butter and on the slices of white bread,
+place slices of cold cooked chicken and a couple of
+slices of bacon well crisped; cover with the slice of rye
+bread and on that place a lettuce leaf that has been
+dipped in a little mayonnaise dressing; sprinkle with a
+little chopped green pepper, then cover with the other
+slice of white bread.</p>
+
+
+<h3 id="TURKEY">TURKEY SANDWICH</h3>
+
+<p>Between thin slices of lightly buttered white or
+brown bread, place thin slices of turkey breast; spread
+a little cranberry jelly over this and sprinkle with finely
+chopped celery.</p>
+
+
+<h3 id="HOT-TURKEY">HOT TURKEY SANDWICH</h3>
+
+<p>Between thin slices of lightly buttered toast, place
+slices of warm turkey breast; over same pour a hot
+gravy made of slightly thickened turkey stock. Garnish
+with a pickle.</p>
+
+<p><span class="pagenum" id="Page_96">[96]</span></p>
+
+
+<h3 id="TURKEY-CLUB">TURKEY CLUB SANDWICH</h3>
+
+<p>Toast three thin slices of white bread and butter,
+on the lower slice lay cold white breast of turkey;
+cover with another slice of toast; on that lay a thin
+slice of hot broiled ham; cover with another slice of
+buttered toast and press together. Serve on a lettuce
+leaf. Garnish with small pickles.</p>
+
+
+<h3 id="GAME">GAME SANDWICH</h3>
+
+<p>On thin slices of lightly buttered bread, place
+slices of breast of roasted partridge; spread lightly
+with currant jelly and cover with another buttered slice
+of bread. Garnish with cress.</p>
+
+
+<h3 id="TRUFFLE">TRUFFLE SANDWICH</h3>
+
+<p>One tablespoonful of broiled truffle, one-half
+breast of chicken, and two tablespoonfuls of sweetbreads
+chopped fine. Add a dash of mayonnaise
+dressing, salt and pepper. Place between slices of buttered
+white bread, cut in oblong pieces. Garnish with
+pickle.</p>
+
+<p><span class="pagenum" id="Page_97">[97]</span></p>
+
+
+<h3 id="HEAD-CHEESE">HEAD CHEESE SANDWICH</h3>
+
+<p>Between thin slices of lightly buttered white
+bread, place a lettuce leaf that has been dipped in
+mayonnaise dressing. On this place thin slices of head
+cheese, cut diagonally, and garnish with a pickle.</p>
+
+
+<h3 id="SWEETBREAD">SWEETBREAD SANDWICH</h3>
+
+<p>Cook sweetbreads until tender. When cold, remove
+skin, chop fine, season with salt and pepper, add
+one cup of finely chopped celery, and a dash of mayonnaise
+dressing; spread on thin slices of lightly buttered
+white bread. Cover with another slice and garnish
+with an olive.</p>
+
+
+<h3 id="SAUSAGE">SAUSAGE SANDWICH</h3>
+
+<p>Boil link sausages until done; when cold cut into
+thin slices; place between thin slices of lightly buttered
+white bread. Garnish with a pickle.</p>
+
+<p><span class="pagenum" id="Page_98">[98]</span></p>
+
+
+<h3 id="GERMAN-BOLOGNA">GERMAN BOLOGNA SANDWICH</h3>
+
+<p>Remove the skin from a bologna sausage and
+rub to a paste. Spread thin slice of lightly buttered
+rye bread with a little French mustard, then a layer of
+bologna, cover with another slice, and garnish with a
+pickle.</p>
+
+
+<h3 id="FRANKFURT-SAUSAGE">FRANKFURT SAUSAGE SANDWICH</h3>
+
+<p>Cut cold boiled Frankfurt sausage into the thinnest
+slices and place on slice of buttered white or rye
+bread; run a cucumber pickle through a meat chopper
+and sprinkle on top of sausage. Place another buttered
+slice over this.</p>
+
+
+<h3 id="SALAMI">SALAMI (ITALIAN SAUSAGE) SANDWICH</h3>
+
+<p>Between slices of lightly buttered rye bread,
+place thin slices of salami. Garnish with an olive.</p>
+
+<p><span class="pagenum" id="Page_99">[99]</span></p>
+
+
+<p><i lang="fr">PÂTÉ DE FOIE GRAS</i> is made from the liver of
+geese, ducks, or turkeys. Put one-half cup goose grease in a fryer
+on stove; when hot lay in the livers and baste with a spoon until
+tender; remove the livers from the pan and chop very fine. Add
+a small onion chopped and boiled brown, season with salt and
+pepper and mix in some of the grease in which livers were fried.
+The mixture must resemble paste. <i lang="fr">Pâté de foie gras</i> can be
+purchased in small cans.</p>
+
+
+<h3 id="FOIE-GRAS"><span lang="fr">PÂTÉ DE FOIE GRAS</span> SANDWICH</h3>
+
+<p>On thin slices of toasted bread shorn of crusts,
+spread <i lang="fr">pâté de foie gras</i>; add a dash of salt and
+cayenne; cover with another slice of toast and serve
+with a sweet pickle.</p>
+
+
+<h3 id="FOIE-GRAS_2"><span lang="fr">PÂTÉ DE FOIE GRAS</span> SANDWICH NO. 2</h3>
+
+<p>Three slices of white or brown bread lightly buttered;
+on the lower slice spread <i lang="fr">pâté de foie gras</i>, then
+put another slice of bread on top of that. Cover with
+delicate shreds of tomato, tiny lettuce hearts with a
+dash of mayonnaise dressing, topped by a third slice of
+bread. Garnish with an olive.</p>
+
+<p><span class="pagenum" id="Page_100">[100]</span></p>
+
+
+<h3 id="FOIE-GRAS_3"><span lang="fr">PÂTÉ DE FOIE GRAS</span> SANDWICH NO. 3</h3>
+
+<p>One-half cup of <i lang="fr">pâté de foie gras</i>, remove the fat
+and mash to a smooth paste; season with a little salt
+and a dash of cayenne pepper and drop of onion juice;
+press the whole through a sieve. Spread on thin slices
+of buttered white bread and cover with another slice
+of buttered bread. Garnish top with slices of hard-boiled
+egg and an olive.</p>
+
+
+<h3 id="IMITATION_FOIE-GRAS">IMITATION <span lang="fr">PÂTÉ DE FOIE GRAS</span> SANDWICH</h3>
+
+<p>Saute half a chopped onion in butter until brown;
+add one-half dozen chicken livers, cover with seasoned
+chicken stock, and let simmer until tender; mash the
+livers fine and press through a sieve, season with salt,
+paprika, mustard, and a dash of curry powder. Put
+this paste in a cup, pour melted butter over top; when
+cold, remove the butter and cut in thin slices; place between
+thin slices of white bread. Garnish with a pickle.</p>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<h2  id="CHEESE">CHEESE</h2>
+</div>
+
+
+<hr class="chap x-ebookmaker-drop">
+
+
+<div class="chapter"></div>
+<p><span class="pagenum" id="Page_103">[103]</span></p>
+<h3 id="AMERICAN-CHEESE">AMERICAN CHEESE SANDWICH</h3>
+
+<p>Cream three tablespoonfuls of butter, add three
+tablespoonfuls of grated American cheese, one tablespoonful
+of anchovy essence, a dash of salt and paprika,
+one-fourth teaspoonful of mustard, and one-fourth
+cupful of finely chopped olives. Place mixture
+between thin slices of lightly buttered rye bread.</p>
+
+
+<h3 id="AMERICAN-CHEESE_2">AMERICAN CHEESE SANDWICH NO. 2.</h3>
+
+<p>Cream two tablespoonfuls of butter, add one-fourth
+cupful of grated American cheese and one teaspoonful
+of vinegar, and season with salt, paprika,
+mustard, and anchovy essence. Place mixture between
+thin slices of white bread. Garnish with a pickle.</p>
+
+
+<h3 id="AMERICAN-CHEESE_3">AMERICAN CHEESE SANDWICH NO. 3</h3>
+
+<p>Salted cracker slightly toasted, spread with
+American cheese; serve hot.</p>
+
+<p><span class="pagenum" id="Page_104">[104]</span></p>
+
+
+<h3 id="AMERICAN-CHEESE_4">AMERICAN CHEESE SANDWICH NO. 4</h3>
+
+<p>Melt a quarter of a pound of American cheese in
+a sauce pan, add the yolk of one egg beaten with two
+tablespoonfuls of cream, a dash of salt and red pepper,
+and half a teaspoonful of Worcestershire sauce. Take
+from the fire and when cold, spread on thin slices of
+white or rye bread. Press the two together and cut in
+strips. Garnish with a pickle.</p>
+
+
+<h3 id="CHEESE_RARE-BIT">CHEESE RARE-BIT SANDWICH</h3>
+
+<p>Grate a quarter of pound of American cheese
+fine; melt it in a sauce pan over the fire, add the yolks
+of two eggs well beaten, two tablespoonfuls of cream,
+a dash of salt and red pepper, and a teaspoonful of
+Worcestershire. Stir the mixture into the melted
+cheese; when blended, remove from the fire, and when
+cool, spread it on thin slices of lightly buttered white
+bread. Put the two slices together and garnish with
+an olive.</p>
+
+<p><span class="pagenum" id="Page_105">[105]</span></p>
+
+
+<h3 id="BB_AMERICAN">BROWN BREAD AND AMERICAN CHEESE SANDWICH</h3>
+
+<p>Steam the brown bread before spreading with
+butter, and cut in the usual way. Between the slices,
+place grated American cheese and finely chopped
+English walnuts well salted. Garnish with an olive.</p>
+
+
+<h3 id="BB_AMERICAN_2">BROWN BREAD AND AMERICAN CHEESE SANDWICH NO. 2</h3>
+
+<p>Cut thin small rounds of brown bread and lightly
+butter; sprinkle with grated cheese; put two slices together
+and cut in two.</p>
+
+
+<h3 id="FRIED_CHEESE">FRIED CHEESE SANDWICH</h3>
+
+<p>Cut slices of white bread round with biscuit cutter;
+spread with paste made with half a cupful of fresh
+American cheese, mashed smooth with a little cream.
+Season with salt and paprika. Put slices together and
+fry a light brown in the blazer, in which a tablespoonful
+of butter has been melted. Serve hot.</p>
+
+<p><span class="pagenum" id="Page_106">[106]</span></p>
+
+
+<h3 id="NEUFCHATEL">NEUFCHATEL SANDWICH</h3>
+
+<p>Mince a little candied orange very fine, add a
+dash of ginger, and mix with Neufchatel cheese which
+has been moistened with a little cream. Place between
+thin slices of lightly buttered white bread. Garnish
+with an olive.</p>
+
+
+<h3 id="NEUFCHATEL_NUT">NEUFCHATEL AND NUT SANDWICH</h3>
+
+<p>Mix with one roll of Neufchatel cheese, half a
+cupful of chopped almonds or butternuts; spread on
+thin slices of lightly buttered graham or Boston brown
+bread. Garnish with a small pickle.</p>
+
+
+<h3 id="NEUFCHATEL_OLIVE">NEUFCHATEL AND OLIVE SANDWICH</h3>
+
+<p>Chop half a dozen olives and a half-cupful of
+pecan meats fine; mix with a cake of Neufchatel
+cheese, moisten with a little cream, and place between
+thin slices of lightly buttered white bread.</p>
+
+<p><span class="pagenum" id="Page_107">[107]</span></p>
+
+
+<h3 id="HARLEQUIN">HARLEQUIN SANDWICH</h3>
+
+<p>Lightly buttered slices of white and graham
+bread. Spread each with Neufchatel cheese and
+sprinkle with a few English walnut meats. Put a
+white and a brown slice together.</p>
+
+
+<h3 id="BERLIN">BERLIN SANDWICH</h3>
+
+<p>Chop olives fine and moisten with mayonnaise
+dressing; spread on buttered slices of bread. Spread
+other slices with Neufchatel cheese and put slices together
+in pairs.</p>
+
+
+<h3 id="LIMBURGER">LIMBURGER CHEESE SANDWICH</h3>
+
+<p>Spread thin slices of lightly buttered rye bread
+with limburger cheese, then with thin slices of bologna
+sausage; cover with another slice of rye bread. Garnish
+with a pickle.</p>
+
+<p><span class="pagenum" id="Page_108">[108]</span></p>
+
+
+<h3 id="ROQUEFORT">ROQUEFORT SANDWICH</h3>
+
+<p>Mix grated cheese with thick cream to make a
+paste; place between thinly cut slices of lightly buttered
+white bread. Garnish with an olive.</p>
+
+
+<h3 id="GERMAN-CLUB">GERMAN CLUB SANDWICH</h3>
+
+<p>Thin slices of pumpernickel, rye, and white bread
+are used for this sandwich. Rub half a pound of
+smearcase until smooth, add three tablespoonfuls of
+thick cream and two of melted butter; season with
+pepper and salt. Spread some of this cheese mixture
+on a buttered slice of pumpernickel bread, followed by
+a slice of rye covered with the cheese, covered with a
+slice of buttered white bread. Garnish with slice of
+pickle.</p>
+
+
+<h3 id="PARMESAN">PARMESAN SANDWICH</h3>
+
+<p>Finely grated Parmesan cheese, a dash of salt
+and pepper, one tablespoonful of tomato catsup, mix
+and place between squares of unsweetened cracker.<span class="pagenum" id="Page_109">[109]</span>
+Put crackers on a thin plate, set in hot oven for three
+minutes or until the cheese melts and the cracker becomes
+crisp. Serve hot.</p>
+
+
+<h3 id="PARMESAN_RADISH">PARMESAN AND RADISH SANDWICH</h3>
+
+<p>Peel radishes and chop very fine; place on ice
+until needed; then mix with a very little whipped
+cream; spread the mixture between thin oblongs of
+brown bread, dust a little grated Parmesan cheese
+over the top before the second slice is put on.</p>
+
+
+<h3 id="PARMESAN_CELERY">PARMESAN AND CELERY SANDWICH</h3>
+
+<p>Whip a gill of cream, add to it sufficient grated
+cheese, American or Parmesan, to make a stiff paste;
+spread lightly buttered white bread with this and
+sprinkle thickly with very finely minced celery. Cover
+with another slice of buttered bread.</p>
+
+<p><span class="pagenum" id="Page_110">[110]</span></p>
+
+
+<h3 id="SEAFOAM">SEAFOAM SANDWICH</h3>
+
+<p>Spread crisp seafoam crackers with butter, a
+sprinkling of grated Parmesan cheese, and very finely
+chopped celery or olives. Place two together and
+serve.</p>
+
+
+<h3 id="FRENCH_CHEESE">FRENCH CHEESE SANDWICH</h3>
+
+<p>Slice brown bread very thin, butter, lay thinly
+sliced cheese on top, and spread over cheese a thick
+layer of any kind of jam, and cover with another slice
+of bread.</p>
+
+
+<h3 id="MOROCCO">MOROCCO SANDWICH</h3>
+
+<p>Melt a cupful of cheese, American or Parmesan;
+while soft, add enough mayonnaise to make it spread
+easily; lay this on thin slices of lightly buttered
+whole wheat bread and slice stuffed olives over cheese.
+Cover with another slice of lightly buttered bread; garnish
+top with stuffed olive.</p>
+
+<p><span class="pagenum" id="Page_111">[111]</span></p>
+
+
+<h3 id="CLUB_HOUSE">CLUB HOUSE SANDWICH</h3>
+
+<p>Rub to a paste one tablespoonful of butter and
+two tablespoonfuls of soft club house cheese, a tablespoonful
+of grated Parmesan, a dash of salt and pepper,
+a teaspoonful of tarragon vinegar, and a teaspoonful
+of anchovy paste. Spread the above mixture on
+thin slices of toasted bread. Put slices together and
+cut triangular.</p>
+
+
+<h3 id="COTTAGE">COTTAGE SANDWICH</h3>
+
+<p>Cut slices of brown bread, do not remove crusts;
+rub half a pint of cottage cheese to a smooth paste,
+then press it through fine sieve. Add two tablespoonfuls
+of melted butter, slowly beating the while, add
+half a teaspoonful of salt, and two tablespoonfuls of
+thick cream; spread each slice of the bread with mixture;
+cover with another thin slice of white bread and
+on top of that another thin layer of cheese; place a
+slice of brown bread on top and trim into shape. Garnish
+with an olive.</p>
+
+<p><span class="pagenum" id="Page_112">[112]</span></p>
+
+
+<h3 id="COTTAGE_2">COTTAGE SANDWICH NO. 2</h3>
+
+<p>On thin slices of lightly buttered graham bread
+spread cottage cheese that has been mixed with a little
+chopped chives. Cover with another slice of bread.</p>
+
+
+<h3 id="GRUYERE">GRUYERE SANDWICH</h3>
+
+<p>Cut rye and white bread in very thin slices and
+spread sparingly with butter; cut cold tongue and
+gruyere cheese in thin slices; on white bread arrange
+the tongue, rye bread over tongue and cheese over rye
+bread; repeat, put under a weight and let stand for two
+hours; then cut crosswise in thin slices. Garnish with
+olive.</p>
+
+
+<h3 id="COTTAGE_OLIVE">COTTAGE AND OLIVE SANDWICH</h3>
+
+<p>Spread thin slices of lightly buttered graham
+bread with mustard, then a thin layer of cottage cheese,
+and then a layer of chopped olives that have been
+mixed with a little mayonnaise dressing. Cover with
+another slice of bread and press together.</p>
+
+<p><span class="pagenum" id="Page_113">[113]</span></p>
+
+
+<h3 id="BOHEMIAN">BOHEMIAN SANDWICH</h3>
+
+<p>On thin slices of lightly buttered graham bread,
+spread a thin layer of mustard; on top of that spread
+a layer of cottage cheese, then a layer of olives that
+have been chopped fine, and mixed with a little mayonnaise
+dressing. Cover with another slice of bread and
+press together. Cut in strips and serve on a lettuce
+leaf.</p>
+
+
+<h3 id="DUTCH">DUTCH SANDWICH</h3>
+
+<p>Between thin slices of lightly buttered rye bread,
+spread highly seasoned cottage cheese; on this sprinkle
+finely chopped olives. Cut in diamond shape. Garnish
+with a sprig of parsley.</p>
+
+
+<h3 id="WAUKESHA">WAUKESHA CHEESE SANDWICH</h3>
+
+<p>Cream one brick of Waukesha cheese with a little
+sweet cream, add a pinch of salt, a few chopped pecan
+nut meats, and a few chopped olives. Place between
+thin slices of lightly buttered rye bread.</p>
+
+<p><span class="pagenum" id="Page_114">[114]</span></p>
+
+
+<h3 id="IMPERIAL">IMPERIAL CHEESE SANDWICH</h3>
+
+<p>One-half jar of Imperial cheese, one-half bottle
+(small size) of stuffed olives sliced fine, four tablespoonfuls
+of cream. Mix well and spread on thin
+slices of lightly buttered white bread with a crisp lettuce
+leaf between the slices.</p>
+
+
+<h3 id="SWISS">SWISS CHEESE SANDWICH</h3>
+
+<p>Cut rye bread very thin. Spread lightly with
+butter. Between the pieces place thin slices of Swiss
+cheese. Spread with mustard. Garnish with a dill
+pickle sliced thin.</p>
+
+
+<h3 id="SWISS_2">SWISS CHEESE SANDWICH NO. 2</h3>
+
+<p>Butter thin slices of pumpernickel bread. Between
+slices put a thin layer of Swiss cheese and leaves
+of watercress. Cut in long narrow strips. Garnish
+with an olive.</p>
+
+<p><span class="pagenum" id="Page_115">[115]</span></p>
+
+
+<h3 id="GREEN">GREEN CHEESE SANDWICH</h3>
+
+<p>Spread on thin slices of lightly buttered white
+bread, green cheese grated fine. Put slices together
+and garnish with a sour pickle.</p>
+
+
+<h3 id="SWISS_NUT">SWISS AND NUT SANDWICH</h3>
+
+<p>Chop English walnuts fine; mix with grated
+Swiss cheese. Add a little thick cream to moisten, season
+with salt and cayenne. Place between thin slices
+of lightly buttered brown bread. Garnish with an
+olive.</p>
+
+
+<h3 id="CREAM_CHEESE_OLIVE">CREAM CHEESE AND OLIVE SANDWICH</h3>
+
+<p>Work cream cheese until smooth, add one-half
+quantity of chopped olives, season with salt, and
+moisten with mayonnaise. Place between thin slices
+of lightly buttered rye bread.</p>
+
+<p><span class="pagenum" id="Page_116">[116]</span></p>
+
+
+<h3 id="CC_OLIVE_2">CREAM CHEESE AND OLIVE SANDWICH NO. 2</h3>
+
+<p>Chop olives fine, mix with cream cheese, add a
+little sweet cream to moisten, season with salt and
+paprika. Place between thin slices of lightly buttered
+white or brown bread.</p>
+
+
+<h3 id="DAIRY">DAIRY SANDWICH</h3>
+
+<p>On thin slices of Swiss cheese, spread fresh butter
+and put the two slices together.</p>
+
+
+<h3 id="CREAM_CHEESE_PIMOLAS">CREAM CHEESE AND PIMOLAS SANDWICH</h3>
+
+<p>Mix one cream cheese with an equal amount of
+chopped pimolas; season with salt and cayenne, and
+moisten with a little mayonnaise dressing. Place between
+thin slices of lightly buttered white or brown
+bread.</p>
+
+<p><span class="pagenum" id="Page_117">[117]</span></p>
+
+
+<h3 id="CC_PINEAPPLE">CREAM CHEESE AND PINEAPPLE SANDWICH</h3>
+
+<p>Chop the pineapple fine and drain. Spread lightly
+buttered white bread thinly with cream cheese;
+sprinkle with pineapple and press together, then cut
+the sandwiches in thin, slender strips.</p>
+
+
+<h3 id="CC_WALNUT">CREAM CHEESE AND WALNUT SANDWICH</h3>
+
+<p>One cup of walnut meats, chopped fine; add
+enough cream cheese to make a paste; add salt and a
+bit of red pepper. Place between lightly buttered
+white bread cut in fancy shapes.</p>
+
+
+<h3 id="CC_NUT">CREAM CHEESE AND NUT SANDWICH</h3>
+
+<p>Chop English walnuts fine, mix with cream
+cheese and a little chopped celery; add a dash of
+mayonnaise dressing. Place the mixture between thin
+slices of lightly buttered white bread. Garnish with a
+sprig of watercress.</p>
+
+<p><span class="pagenum" id="Page_118">[118]</span></p>
+
+
+<h3 id="CC_BEET">CREAM CHEESE AND BEET SANDWICH</h3>
+
+<p>On thin slices of lightly buttered white bread, lay
+a crisp lettuce leaf; on that spread cream cheese, on
+top of the cheese sprinkle chopped pickled beets.
+Cover with another slice of buttered bread.</p>
+
+
+<h3 id="CC_CUCUMBER">CREAM CHEESE AND CUCUMBER SANDWICH</h3>
+
+<p>On thin slices of lightly buttered brown bread
+spread cream cheese; over same sprinkle chopped cucumbers
+that have been mixed with a little French
+dressing. Cover with another slice of lightly buttered
+brown bread.</p>
+
+
+<h3 id="CC_GUAVA">CREAM CHEESE AND GUAVA JELLY SANDWICH</h3>
+
+<p>Spread an equal number of slices of lightly buttered
+white bread with guava jelly and cream cheese.
+Put slices together and trim the edges.</p>
+
+<p><span class="pagenum" id="Page_119">[119]</span></p>
+
+
+<h3 id="CC_GREEN_PEPPER">CREAM CHEESE AND GREEN PEPPER SANDWICH</h3>
+
+<p>Spread lightly buttered white bread with cream
+cheese; on this lay thin slices of green pepper that have
+been dipped in mayonnaise dressing. Cover with another
+slice of bread, cut oblong, and garnish with a
+sprig of parsley and an olive.</p>
+
+
+<h3 id="CC_PARSLEY">CREAM CHEESE AND PARSLEY SANDWICH</h3>
+
+<p>Spread thin slices of Boston brown bread lightly
+buttered, with cream cheese, mixed with a little
+chopped parsley. Put two slices together and garnish
+with an olive.</p>
+
+
+<h3 id="CC_LETTUCE">CREAM CHEESE AND LETTUCE SANDWICH</h3>
+
+<p>Slice white bread very thin, when you have pared
+off the crust. Butter smoothly and lightly. Spread<span class="pagenum" id="Page_120">[120]</span>
+one slice with cream cheese and lay upon the other a
+crisp lettuce leaf that has been dipped in mayonnaise
+dressing. Put slices together. Garnish with an olive.</p>
+
+
+<h3 id="BAR-LE-DUC">CHEESE AND BAR-LE-DUC CURRANT SANDWICH</h3>
+
+<p>Spread thin slices of lightly buttered white bread
+with cream cheese; sprinkle currants over the cheese;
+then a teaspoonful of maple syrup. Cover with another
+slice of bread.</p>
+
+
+<h3 id="TOASTED_WAFERS">TOASTED WAFERS WITH CREAM CHEESE</h3>
+
+<p>Mix a cream cheese with cream and paprika to
+make a mixture that is soft and yet will hold its shape.
+Just before serving, toast the wafers and press a star of
+cheese upon each. (Use a star tube.) Finish with a
+slice of pimola.</p>
+
+<p><span class="pagenum" id="Page_121">[121]</span></p>
+
+
+<h3 id="RUSSIAN">RUSSIAN SANDWICH</h3>
+
+<p>Spread zepherettes with cream cheese and cover
+with chopped olives mixed with a little mayonnaise.
+Place a zepherette over each and press together.</p>
+
+
+<h3 id="ORIENTAL">ORIENTAL SANDWICH</h3>
+
+<p>Mix one cake of cream cheese with a little maple
+syrup, then add sliced maraschino cherries. Place between
+thin slices of lightly buttered bread. Garnish
+with a spray of smilax and a cherry.</p>
+
+
+<h3 id="DAINTY">DAINTY CHEESE SANDWICH</h3>
+
+<p>A dainty cheese sandwich to serve at afternoon
+parties is made by placing the halves of an English
+walnut on either side of a square of cream cheese.
+Serve on a crisp lettuce leaf.</p>
+
+<p><span class="pagenum" id="Page_122">[122]</span></p>
+
+
+<h3 id="MACAROON">MACAROON SANDWICH</h3>
+
+<p>Be sure the macaroons are fresh. Lay a slice of
+fresh cream cheese between two macaroons, pressing
+them firmly together. Keep in a cool place until
+wanted.</p>
+
+
+<h3 id="FAIRMONT">FAIRMONT SANDWICHES</h3>
+
+<p>Work a small cream cheese until smooth, using a
+wooden spoon, and season with salt. Chop red and
+green peppers separately and wring in cheese-cloth to
+remove some of the moisture. Mix one-half of the
+cheese with some of the red pepper, the other half the
+green pepper. Spread four thin slices of white bread
+sparingly with butter, on the lower slice spread the
+green pepper mixture, cover with another slice of
+bread, on top of that spread a layer of the red pepper
+mixture, cover with the third slice and spread that with
+the green pepper mixture. Cover with the fourth slice
+of bread. Fold in cheese-cloth and press under a
+weight, then cut in thin slices downward.</p>
+
+<p><span class="pagenum" id="Page_123">[123]</span></p>
+
+
+<h3 id="ITALIAN">ITALIAN SANDWICH</h3>
+
+<p>Take an equal number of slices of white and
+graham bread, spread with butter and cream cheese;
+on these put finely chopped olives that have been mixed
+with a little mayonnaise dressing. Press slices together
+in pairs with a crisp lettuce leaf between each pair, and
+cut diagonally. Garnish with parsley.</p>
+
+
+<h3 id="BUFFET">BUFFET SANDWICH</h3>
+
+<p>One teacupful grated American or Parmesan
+cheese, one tablespoonful of melted butter, one teaspoonful
+of made mustard, a little salt and pepper.
+Mix well, spread on thin slices of lightly buttered rye
+bread. Put two slices together and cut in triangles.</p>
+
+
+<h3 id="BUMMERS_CUSTARD">BUMMERS CUSTARD SANDWICH</h3>
+
+<p>Take a cake of Roquefort cheese and divide in
+thirds; moisten one third with brandy, another third
+with olive oil, and the other third with Worcestershire
+sauce. Mix all together and place between split water
+biscuits toasted. Good for a stag lunch.</p>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<h2 id="NUT">NUT</h2>
+</div>
+
+<hr class="chap x-ebookmaker-drop">
+
+
+<div class="chapter"></div>
+<p><span class="pagenum" id="Page_127">[127]</span></p>
+
+<h3 id="ENGLISH_WALNUT">ENGLISH WALNUT SANDWICH</h3>
+
+<p>Chop English walnuts fine, and over them pour
+the following dressing; five yolks of eggs well beaten,
+juice of two lemons, a good half-cup of water, one teaspoonful
+of sugar, and a pinch of salt. Let it cook
+until the eggs thicken. When cool, place between thin
+slices of lightly buttered white bread.</p>
+
+
+<h3 id="ENGLISH_WALNUT_2">ENGLISH WALNUT SANDWICH
+NO. 2</h3>
+
+<p>Chop fine a cupful of English walnut meats;
+moisten with a little thick cream and place between
+a slice of brown bread and one of white lightly buttered.
+Cut in rounds with a biscuit cutter.</p>
+
+
+<h3 id="ENGLISH_WALNUT_3">ENGLISH WALNUT SANDWICH
+NO. 3</h3>
+
+<p>Chop English walnuts fine; moisten with a little
+mayonnaise dressing, and place between thin slices of
+lightly buttered brown bread.</p>
+
+<p><span class="pagenum" id="Page_128">[128]</span></p>
+
+
+<h3 id="WALNUT_FIG">ENGLISH WALNUT AND FIG
+SANDWICH</h3>
+
+<p>Chop figs fine, adding enough water to make a
+smooth paste, and cook slowly until of a consistency to
+spread. Flavor with a little orange juice or grated
+candied orange peel. Chop one-half cup of English
+walnuts fine, add to the fig paste filling. Place between
+thin slices of white or brown bread lightly buttered,
+cut in fanciful shapes.</p>
+
+
+<h3 id="WALNUT_GINGER">ENGLISH WALNUT AND GINGER
+SANDWICH</h3>
+
+<p>Three thin slices of lightly buttered white bread;
+between the first and second place a layer of chopped,
+preserved ginger, mixed with a little thick cream; and
+between the second and third slices, place a layer of
+chopped English walnuts; then tie up each sandwich
+neatly with blue baby ribbon.</p>
+
+<p><span class="pagenum" id="Page_129">[129]</span></p>
+
+
+<h3 id="WALNUT_RAISIN">ENGLISH WALNUT AND RAISIN
+SANDWICH</h3>
+
+<p>Chop equal quantities of English walnuts and
+raisins fine, mix with a little cream, and place between
+thin slices of lightly buttered white bread. Garnish
+top with a raisin.</p>
+
+
+<h3 id="WALNUT_DATE">ENGLISH WALNUT AND DATE
+SANDWICH</h3>
+
+<p>Chop English walnut meats fine, mix with an
+equal amount of chopped dates; moisten with a little
+whipped cream and place mixture between buttered
+crackers or thin slices of white bread.</p>
+
+
+<h3 id="SALTED_WALNUT">SALTED ENGLISH WALNUT
+SANDWICH</h3>
+
+<p>Spread thin slices of Boston brown bread with
+butter; then chop English walnuts fine, sprinkle with
+salt, and put a layer of the nuts between two slices of
+bread.</p>
+
+<p><span class="pagenum" id="Page_130">[130]</span></p>
+
+
+<h3 id="BLACK_WALNUT">BLACK WALNUT SANDWICH</h3>
+
+<p>Between thin slices of lightly buttered brown
+bread spread black walnut meats chopped rather fine.
+Nice to serve with hot chocolate.</p>
+
+
+<h3 id="CHESTNUT">CHESTNUT SANDWICH</h3>
+
+<p>Shell and blanch the chestnuts, then boil fifteen
+minutes; drain and cool, and when cool chop fine. Add
+an equal quantity of finely chopped celery, moisten
+with a little French dressing, mix, and put between thin
+slices of lightly buttered white bread, with a crisp lettuce
+leaf between.</p>
+
+
+<h3 id="PECAN">PECAN SANDWICH</h3>
+
+<p>One cup of chopped pecans, one cup of chopped
+dates, mixed with a tablespoonful of whipped cream
+to moisten. Place between thin slices of white or whole
+wheat bread.</p>
+
+<p><span class="pagenum" id="Page_131">[131]</span></p>
+
+
+<h3 id="PECAN_2">PECAN SANDWICH NO. 2</h3>
+
+<p>Chop pecan nuts very fine, moisten with a little
+mayonnaise dressing and place between thin slices of
+lightly buttered white bread.</p>
+
+
+<h3 id="PECAN_3">PECAN SANDWICH NO. 3</h3>
+
+<p>Mix one cup of finely chopped pecan nuts with a
+little chutney. Place between thin slices of buttered
+white bread.</p>
+
+
+<h3 id="PECAN-WALNUT">PECAN AND ENGLISH WALNUT
+SANDWICH</h3>
+
+<p>Chop fine one-half cup each of pecan and walnut
+meats, add one-half cup of olives stoned and chopped
+fine, moisten with a little mayonnaise dressing and place
+between thin slices of lightly buttered graham bread.</p>
+
+<p><span class="pagenum" id="Page_132">[132]</span></p>
+
+
+<h3 id="HICKORY">HICKORY NUT SANDWICH</h3>
+
+<p>Mix together chopped hickory nuts and pot cheese,
+add a dash of paprika, and place between thin slices
+of either white or brown bread lightly buttered. Garnish
+with an olive.</p>
+
+
+<h3 id="HICKORY-CHEESE">HICKORY NUT AND CHEESE
+SANDWICH</h3>
+
+<p>Beat to a cream one tablespoonful of butter, then
+add three heaping tablespoonfuls of cream cheese. Mix
+thoroughly, adding a little sweet cream if necessary to
+make creamy. Chop a quarter-pound of hickory nuts
+fine, and blend with the cheese paste; season with salt,
+pepper, and a little lemon juice. Spread on thin slices
+of brown bread. Put two slices together and garnish
+with an olive.</p>
+
+
+<h3 id="PEANUT">PEANUT SANDWICH</h3>
+
+<p>Chop roasted and salted peanuts, mix with a little
+mayonnaise dressing, place between thin slices of lightly
+buttered entire wheat bread.</p>
+
+<p><span class="pagenum" id="Page_133">[133]</span></p>
+
+
+<h3 id="PEANUT_2">PEANUT SANDWICH NO. 2</h3>
+
+<p>Chop a cup of freshly roasted shelled peanuts
+very fine, mix with three tablespoonfuls of mayonnaise
+dressing, add salt to taste, and sprinkle upon lightly
+buttered slices of white bread. Put slices together and
+cut in tiny squares.</p>
+
+
+<h3 id="PEANUT_3">PEANUT SANDWICH NO. 3</h3>
+
+<p>Chop peanuts fine or put through a coffee mill, salt
+to taste, and add a little sherry or port wine to make a
+thick paste. Spread on thin slices of lightly buttered
+white bread. Put two slices together and garnish with
+a candied cherry.</p>
+
+
+<h3 id="PEANUT_4">PEANUT SANDWICH NO. 4</h3>
+
+<p>Cut white bread in rounds with the biscuit cutter,
+cover with whipped cream slightly sweetened. Sprinkle
+chopped peanuts over the cream. Cover with another
+round of bread and serve as soon as made.</p>
+
+<p><span class="pagenum" id="Page_134">[134]</span></p>
+
+
+<h3 id="PEANUT_BANANA">PEANUT AND BANANA SANDWICH</h3>
+
+<p>Between thin slices of lightly buttered white bread
+place a crisp lettuce leaf that has been dipped in mayonnaise
+dressing; on this place slices of banana and
+sprinkle with ground peanuts.</p>
+
+
+<h3 id="PEANUT_MAYONNAISE">PEANUT MAYONNAISE SANDWICH</h3>
+
+<p>Heat a tablespoonful of butter in a pan and add
+the juice of a lemon. Season with salt and pepper.
+To this gradually add a well beaten egg, thinned with
+sour cream, adding it slowly, stirring the while to prevent
+it from curdling. When it begins to thicken, remove
+and stir in enough ground peanuts to make a good
+spreading butter. In preparing sandwiches of this, cut
+bread thin, spread with the mayonnaise; and lay between
+the slices a crisp lettuce leaf. Cut the sandwiches
+in fancy shapes. Dainty for noon-day luncheon.</p>
+
+<p><span class="pagenum" id="Page_135">[135]</span></p>
+
+
+<h3 id="ALMOND">ALMOND SANDWICH</h3>
+
+<p>Cut white bread in rounds and lightly butter, put
+on a layer of finely chopped almonds, add a sprinkling
+of salt and a dash of lemon juice; cover with another
+round of bread and press a blanched nut in the centre.
+Serve on a lettuce leaf.</p>
+
+
+<h3 id="ALMOND_2">ALMOND SANDWICH NO. 2</h3>
+
+<p>Whip one-half gill of sweet cream to a stiff froth;
+add one-half pound of almonds, blanched and pounded
+to a paste, with a little rose or orange flower water; add
+two tablespoonfuls of sugar and spread over thin slices
+of white bread; roll into tiny cylinders or cut in narrow
+strips.</p>
+
+
+<h3 id="ALMOND_3">ALMOND SANDWICH NO. 3</h3>
+
+<p>On thin slices of buttered Boston brown bread
+sprinkle finely chopped almonds, cover with another
+slice of bread, and cut in squares.</p>
+
+<p><span class="pagenum" id="Page_136">[136]</span></p>
+
+
+<h3 id="ALMOND_CELERY">ALMOND AND CELERY SANDWICH</h3>
+
+<p>Chop almonds fine and mix with twice the bulk of
+finely chopped celery; moisten with a little mayonnaise
+dressing and put between thin slices of lightly buttered
+white bread.</p>
+
+
+<h3 id="ALMOND_LEMON">ALMOND AND LEMON SANDWICH</h3>
+
+<p>Grate the thin yellow rind of one lemon, being
+careful not to rub off any of the bitter white pith; blanch
+and pound one-half pound of almonds, adding slowly
+the juice of one lemon. When a smooth paste is formed,
+add the grated lemon rind. Rub the yolks of two hard-boiled
+eggs to a smooth paste, add the almond mixture,
+and spread over thin slices of lightly buttered white bread.
+Cover with another slice of bread and cut in triangles.</p>
+
+
+<h3 id="TOASTED_ALMOND">TOASTED ALMOND SANDWICH</h3>
+
+<p>Toast almonds to a light brown and grate; form
+into a paste with a little lemon juice, add a little salt,
+spread on thin slices of lightly buttered white bread and
+cover with another slice and cut in strips.</p>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<h2 id="SWEET">SWEET</h2>
+</div>
+
+<hr class="chap x-ebookmaker-drop">
+
+
+<div class="chapter"></div>
+<p><span class="pagenum" id="Page_139">[139]</span></p>
+
+<h3 id="ORANGE">ORANGE SANDWICH</h3>
+
+<p>Between thin slices of lightly buttered white bread
+place thin slices of orange that have been lightly dusted
+with powdered sugar.</p>
+
+
+<h3 id="ORANGE-MARMALADE">ORANGE MARMALADE SANDWICH</h3>
+
+<p>Spread thinly buttered white bread with orange
+marmalade. Put two slices together and cut the sandwich
+in slender strips.</p>
+
+
+<h3 id="ORANGE-MARMALADE_2">ORANGE MARMALADE SANDWICH
+NO. 2</h3>
+
+<p>On thin slices of lightly buttered white bread
+spread orange marmalade. Put four slices together,
+put under a weight and when well pressed, trim off the
+crusts and cut down in thin slices. Serve on lace paper
+doily.</p>
+
+<p><span class="pagenum" id="Page_140">[140]</span></p>
+
+
+<h3 id="DAINTY_RIBBON">DAINTY RIBBON SANDWICH</h3>
+
+<p>Cut the crust from a loaf of white and of brown
+bread. Cut three slices one-half inch thick from each
+loaf. Spread with butter and orange marmalade. Put
+six slices together and press firmly. Trim the edges
+evenly, then with a sharp knife cut into slices about
+three-quarters of an inch thick. Place the sandwich
+on a lace paper doily. Serve as soon as made.</p>
+
+
+<h3 id="GEM">GEM SANDWICH</h3>
+
+<p>Grate orange peel very fine, add a dash of ginger,
+spread thin slices of buttered white bread with Neufchatel
+cheese, sprinkle orange peel and ginger over the
+cheese. Put slices together. Garnish with an olive.</p>
+
+
+<h3 id="LEMON">LEMON SANDWICH</h3>
+
+<p>Slice a lemon very thin and remove the rind,
+sprinkle with powdered sugar and place between thin
+slices of lightly buttered white bread cut round. Garnish
+top with a candied cherry.</p>
+
+<p><span class="pagenum" id="Page_141">[141]</span></p>
+
+
+<h3 id="FRUIT">FRUIT SANDWICH</h3>
+
+<p>Spread thin slices of white bread with chocolate
+cream butter, on this place a layer of fresh fruit such as
+bananas, strawberries, or raspberries; cover with another
+slice, and garnish top with a sugared berry.</p>
+
+
+<h3 id="STRAWBERRY">STRAWBERRY SANDWICH</h3>
+
+<p>Between thin slices of lightly buttered white
+bread, place strawberries cut in halves, sprinkle with
+powdered sugar. Garnish top of sandwich with a whole
+sugared berry.</p>
+
+
+<h3 id="GRAPE">GRAPE SANDWICH</h3>
+
+<p>Remove skins and seeds from one pound of white
+grapes. Chop grapes, one large apple, and two stalks
+of celery fine. Mix with a little French dressing and
+place between thin slices of lightly buttered white
+bread. Cut sandwiches in strips.</p>
+
+<p><span class="pagenum" id="Page_142">[142]</span></p>
+
+
+<h3 id="RASPBERRY">RED RASPBERRY SANDWICH</h3>
+
+<p>Mix berries with thick cream and a little powdered
+sugar and place between thinly cut slices of buttered
+white bread. Garnish top with a berry.</p>
+
+
+<h3 id="APPLE">APPLE SANDWICH</h3>
+
+<p>Between thin slices of buttered white bread place
+thin slices of tart apples, which have been steeped for
+an hour in a mixture of lemon juice and sugar.</p>
+
+
+<h3 id="APPLE_2">APPLE SANDWICH NO. 2</h3>
+
+<p>On thin slices of lightly buttered white bread
+spread baked apple. Dust with powdered sugar. Cover
+with another slice of bread and cut in strips.</p>
+
+
+<h3 id="APPLE-BUTTER">APPLE BUTTER SANDWICH</h3>
+
+<p>On thin slices of lightly buttered white bread,
+spread apple butter. Sprinkle chopped candied orange
+peel, cover with another slice of bread.</p>
+
+<p><span class="pagenum" id="Page_143">[143]</span></p>
+
+
+<h3 id="PINEAPPLE">PINEAPPLE SANDWICH</h3>
+
+<p>One cup of pineapple cut fine, two tablespoonfuls
+of lemon juice, and one cupful of sugar. Cook until
+thick, and when cold spread upon lady fingers and press
+together. White bread may be used.</p>
+
+
+<h3 id="CHERRY">CHERRY SANDWICH</h3>
+
+<p>One cup of maraschino cherries cut in small
+pieces, mixed with one-half cup of English walnuts
+chopped fine. Moisten with whipped cream. Spread
+on thin slices of white buttered bread, put two slices
+together and cut in squares. Garnish with a maraschino
+cherry.</p>
+
+
+<h3 id="CHERRY_2">CHERRY SANDWICH NO. 2</h3>
+
+<p>Chop a quarter of a pound of candied cherries
+fine; add a few drops of sherry. Mix and spread on
+rounds of lightly buttered white bread. Cover with another
+slice and garnish with a candied cherry.</p>
+
+<p><span class="pagenum" id="Page_144">[144]</span></p>
+
+
+<h3 id="CANDIED-CHERRY">CANDIED CHERRY SANDWICH</h3>
+
+<p>Chop candied cherries very fine, add as many
+seeded raisins chopped fine, moisten with orange juice.
+Mix to a paste and spread on thin slices of white bread
+lightly buttered. Put two slices and garnish
+top with a cherry.</p>
+
+
+<h3 id="CANDIED-CHERRY_2">CANDIED CHERRY SANDWICH
+NO. 2</h3>
+
+<p>Chop candied cherries fine, moisten with orange
+juice, place between thin slices of lightly buttered white
+bread. Garnish top with a cherry.</p>
+
+
+<h3 id="CREAM_CANDIED_FRUIT">CREAM AND CANDIED FRUIT
+SANDWICH</h3>
+
+<p>Cut candied cherries fine and moisten with a few
+drops of wine. Cut sponge cake in squares and cover
+with whipped cream that has been sweetened and<span class="pagenum" id="Page_145">[145]</span>
+flavored and chilled; on top of this sprinkle the candied
+cherries. Cover with another piece of the cake and serve
+at once.</p>
+
+
+<h3 id="CAKE_CANDIED_CHERRY">CAKE AND CANDIED CHERRY
+SANDWICH</h3>
+
+<p>Cut sponge cake into slices a quarter of an inch
+thick; cut the slices into rounds. Chop candied cherries
+fine, moisten with a little orange juice. Spread the mixture
+on the rounds of cake; press two pieces together.
+Garnish with a candied cherry.</p>
+
+
+<h3 id="TUTTI-FRUTTI">TUTTI-FRUTTI SANDWICH</h3>
+
+<p>Chop candied cherries, peaches, and apricots, add
+a little sherry wine and mix to a paste. Spread on thin
+slices of lightly buttered white bread, cover with another
+slice and cut in strips.</p>
+
+<p><span class="pagenum" id="Page_146">[146]</span></p>
+
+
+<h3 id="BANANA">BANANA SANDWICH</h3>
+
+<p>Mash ripe bananas; add a dash of lemon juice;
+sweeten to taste. Place between thin slices of buttered
+white bread cut oblong.</p>
+
+
+<h3 id="BANANA_2">BANANA SANDWICH NO. 2</h3>
+
+<p>On thin slices of lightly buttered white bread
+spread mayonnaise dressing then add thin slices of
+bananas; cover with another slice of bread. Serve on
+a lettuce leaf.</p>
+
+
+<h3 id="BANANA_CHERRY">BANANA AND CHERRY SANDWICH</h3>
+
+<p>Mash three bananas fine, add one-half cup of
+chopped maraschino cherries, a tablespoonful of powdered
+sugar, moisten with a little thick cream, mix, and
+place between thin slices of lightly buttered white
+bread. Garnish with a cherry.</p>
+
+<p><span class="pagenum" id="Page_147">[147]</span></p>
+
+
+<h3 id="BANANA_TOAST">BANANA TOAST SANDWICH</h3>
+
+<p>Between thin slices of lightly buttered graham
+bread, place three slices of banana; toast quickly to a
+light brown. Serve hot.</p>
+
+
+<h3 id="BANANA-TOASTED_BB">BANANA AND TOASTED BROWN
+BREAD SANDWICH</h3>
+
+<p>Between thin slices of buttered brown bread from
+which the crusts have been removed, place slices of
+banana, press together and place in the oven and leave
+until bread is toasted. Serve hot. Very good for invalids.</p>
+
+
+<h3 id="ORIENTAL_2">ORIENTAL SANDWICH</h3>
+
+<p>Mash four bananas; add one-half cup of maraschino
+cherries, two tablespoonfuls of honey, and two
+tablespoonfuls of sweet thick cream. Mix and spread
+on thin slices of lightly buttered white bread, cover with
+another slice, and garnish top with a cherry.</p>
+
+<p><span class="pagenum" id="Page_148">[148]</span></p>
+
+
+<h3 id="FIVE_OCLOCK_TEA">FIVE O’CLOCK TEA</h3>
+
+<p>Mash bananas fine, add an equal amount of
+mashed red raspberries, moisten with a little sweet
+thick cream. Place between thin slices of lightly buttered
+white bread. Cut in fancy shapes.</p>
+
+
+<h3 id="FIG">FIG SANDWICH</h3>
+
+<p>Chop figs fine, moisten with a little maple syrup
+and work to a paste; spread mixture on thin slices of
+lightly buttered white bread, roll, and tie with baby
+ribbon.</p>
+
+
+<h3 id="FIG_2">FIG SANDWICH NO. 2</h3>
+
+<p>One-half pound of finely chopped figs, one-third
+cup of sugar, half-cup of boiling water, and two tablespoonfuls
+of lemon juice; mix these ingredients and
+cook in a double boiler until thick. When cool spread
+mixture on thin slices of buttered white bread, cover
+with another slice and cut in fancy shapes.</p>
+
+<p><span class="pagenum" id="Page_149">[149]</span></p>
+
+
+<h3 id="FIG_3">FIG SANDWICH NO. 3</h3>
+
+<p>Stew figs and chop; season with a little wine and
+place between lightly buttered slices of white or graham
+bread.</p>
+
+
+<h3 id="FAVORITE">FAVORITE SANDWICH</h3>
+
+<p>Chop stewed figs, add a dash of lemon juice,
+spread on thin slices of lightly buttered white bread,
+and cover with another slice. Garnish with a spray of
+smilax.</p>
+
+
+<h3 id="FIG_NUT">FIG AND NUT SANDWICH</h3>
+
+<p>Cut rounds of bread with a biscuit cutter and
+lightly butter. For each sandwich use two dried figs,
+fill the figs with the English walnut meats chopped; roll
+the figs in powdered sugar and place between the
+rounds of bread.</p>
+
+<p><span class="pagenum" id="Page_150">[150]</span></p>
+
+
+<h3 id="FIG_NUT_2">FIG AND NUT SANDWICH NO. 2</h3>
+
+<p>Chop figs and English walnuts fine; moisten with
+whipped cream; place between thin slices of lightly
+buttered white bread. Garnish with smilax.</p>
+
+
+<h3 id="FIG_ROLL">FIG AND ROLL</h3>
+
+<p>Split twelve figs, scrape out the soft portion and
+rub this to a paste; butter thin slices of fresh white or
+brown bread, remove the crust, spread on the fig paste
+and roll the bread carefully; press for a moment, then
+roll it in a piece of tissue paper, pressing the ends as
+you would an old-fashioned motto, or it may be tied
+with baby ribbon of any color.</p>
+
+
+<h3 id="LADY-FINGER">LADY FINGER SANDWICH</h3>
+
+<p>Chop figs fine and rub to a smooth paste; add a
+dash of orange juice and spread on lady fingers; press
+two fingers together and garnish with a spray of smilax.</p>
+
+<p><span class="pagenum" id="Page_151">[151]</span></p>
+
+
+<h3 id="DATE_FIG">DATE AND FIG SANDWICH</h3>
+
+<p>To two cups of dates with stones removed, add
+one cup of washed figs, also one cup of seeded raisins;
+chop very fine and add enough water to make a paste
+to spread easily. Let this boil one minute, and when
+cool spread between thin slices of buttered white bread,
+cover with another slice and garnish top with a sugared
+date.</p>
+
+
+<h3 id="DATE_NUT">DATE AND NUT SANDWICH</h3>
+
+<p>Between slices of brown bread lightly buttered
+and cut thin, place this filling; dates stoned and
+chopped fine, walnut meats chopped fine, moistened
+with a little sherry wine. Garnish with a spray of
+smilax.</p>
+
+
+<h3 id="DATE_ORANGE">DATE AND ORANGE SANDWICH</h3>
+
+<p>Remove the pulp and inner skin from six oranges,
+cut into small pieces, add one pound of chopped dates
+and a half-cup of walnut meats chopped fine; add half-cup<span class="pagenum" id="Page_152">[152]</span>
+of powdered sugar, moisten with a little sherry or
+port wine, and place the mixture between slices of
+lightly buttered white bread.</p>
+
+
+<h3 id="RAISIN">RAISIN SANDWICH</h3>
+
+<p>Cut large raisins in halves with a sharp knife; take
+out the seeds, dip in brandy or sherry; do not let them
+remain a moment in the liquor; cut white bread in
+rounds, spread with butter, and put a layer of raisins
+between the two rounds of bread. Garnish top with a
+raisin and serve with lemonade.</p>
+
+
+<h3 id="FRUIT-JELLY">FRUIT JELLY SANDWICH</h3>
+
+<p>Soak one box of gelatine in one cup of cold water,
+and dissolve it in one cup of boiling water. Add one
+cup of sugar, one-half cup of lemon juice, one cup of
+orange juice, and half a cup of mashed red raspberries.
+When cool spread on squares of sponge cake, or thinly
+cut and lightly buttered white bread. Cover with another
+slice.</p>
+
+<p><span class="pagenum" id="Page_153">[153]</span></p>
+
+
+<h3 id="JELLY_NUT">JELLY AND NUT SANDWICH</h3>
+
+<p>Chop English walnuts fine and stir into whipped
+cream; spread currant jelly on thin slices of lightly
+buttered white bread; on top of that spread the walnuts
+and cream, cover that with currant jelly, and lastly
+cover with another slice of bread. Serve as soon as
+made.</p>
+
+
+<h3 id="CURRANT-JELLY">CURRANT JELLY SANDWICH</h3>
+
+<p>Cut fresh bread in as thin slices as possible. Butter
+them evenly, spread with currant jelly and sprinkle
+with fresh grated cocoanut; roll each slice separately
+and tie the roll with baby ribbon. Make when ready
+to serve.</p>
+
+
+<h3 id="CURRANT-JELLY_WALNUT">CURRANT JELLY AND ENGLISH
+WALNUT SANDWICH</h3>
+
+<p>Spread thin slices of lightly buttered white bread
+with currant jelly and sprinkle with finely chopped
+English walnut meats. Cover with another slice and
+cut in oblong shape.</p>
+
+<p><span class="pagenum" id="Page_154">[154]</span></p>
+
+
+<h3 id="TOMATO-JELLY">TOMATO JELLY SANDWICH</h3>
+
+<p>One cupful of boiled and strained tomatoes,
+seasoned with salt, pepper, paprika and a little tabasco
+sauce. Dissolve quarter box of gelatine in one-half
+cup of water, add to the tomatoes, and mix thoroughly.
+Cool in forms that will slice in shape of sandwiches to
+be used. Place between thin slices of lightly buttered
+white bread.</p>
+
+
+<h3 id="QUINCE-JELLY_NUT">QUINCE JELLY AND NUT SANDWICH</h3>
+
+<p>Mix a cupful of quince jelly with half a cupful
+of finely chopped hickory or pecan nuts and spread on
+thin slices of lightly buttered white bread. Cover with
+another slice and cut in squares.</p>
+
+
+<h3 id="QUINCE-JELLY">QUINCE JELLY SANDWICH</h3>
+
+<p>Spread thin slices of lightly buttered white bread
+with quince jelly. Put slices together, cut in squares,
+and garnish with a spray of maidenhair fern.</p>
+
+<p><span class="pagenum" id="Page_155">[155]</span></p>
+
+
+<h3 id="GOOSEBERRY-JAM">GOOSEBERRY JAM SANDWICH</h3>
+
+<p>Spread thinly cut slices of lightly buttered white
+bread with gooseberry jam; place slices together and
+cut in slender strips. Garnish with a spray of smilax.
+Serve as soon as made.</p>
+
+
+<h3 id="CLARET-JELLY">CLARET JELLY SANDWICH</h3>
+
+<p>Soak one box of gelatine in one cup of cold water,
+then dissolve in one cup of boiling water, add one cup
+of sugar and strain. When cold, add the juice of half
+a lemon, and one cup of claret and set in a cool place.
+When ready for use, cover thin slices of lightly buttered
+white bread with the jelly, cover with another slice of
+buttered bread and cut in strips.</p>
+
+
+<h3 id="MARBLED-BREAD">MARBLED BREAD SANDWICH</h3>
+
+<p>Make an equal number of white and brown bread
+sandwiches, lightly spread with butter and currant jelly,
+press sandwiches together in alternating colors, cut in
+thin strips. Serve on lace paper doily.</p>
+
+<p><span class="pagenum" id="Page_156">[156]</span></p>
+
+
+<h3 id="BANANA_3">BANANA SANDWICH</h3>
+
+<p>Place peeled bananas, sliced across, between thin
+slices of buttered brown bread from which the crusts
+have been trimmed. Place in the oven and leave until
+bread is toasted and you will have delicious and nourishing
+hot sandwiches. Very good for invalids.</p>
+
+
+<h3 id="MARRON">MARRON SANDWICH</h3>
+
+<p>Cut the bread in rounds with a biscuit cutter; put
+a <i>marron glace</i> in the centre and around it whipped
+cream that has been sweetened and flavored. Nice for
+afternoon luncheon.</p>
+
+
+<h3 id="HONEY">HONEY SANDWICH</h3>
+
+<p>Spread thinly cut slices of lightly buttered white
+bread with honey; put slices together and garnish with
+a pansy. Serve as soon as made.</p>
+
+
+<h3 id="HONEY_BANANA">HONEY AND BANANA SANDWICH</h3>
+
+<p>Mixed strained honey with mashed ripe bananas;
+place between thinly cut slices of buttered white bread.</p>
+
+<p><span class="pagenum" id="Page_157">[157]</span></p>
+
+
+<h3 id="FRENCH-TEA">FRENCH TEA SANDWICH</h3>
+
+<p>On thinly cut slices of lightly buttered white
+bread cut round, spread cream cheese and currant jelly.
+Cover with another slice and sprinkle top of sandwich
+with crumbs of pistache.</p>
+
+
+<h3 id="DAINTY-PEANUT">DAINTY PEANUT SANDWICH</h3>
+
+<p>One cup of sugar and enough water to cover; boil
+until it threads from spoon; stir this into the white of
+an egg beaten stiff. Add one cup of peanuts ground
+fine; spread the paste on salted wafers; let stand a
+while before serving.</p>
+
+
+<h3 id="VERANDA">VERANDA SANDWICH</h3>
+
+<p>Chop crystallized ginger fine, moisten with a dash
+of orange juice; place between thin slices of lightly
+buttered white bread; cut in fancy shapes and garnish
+each with a spray of smilax.</p>
+
+<p><span class="pagenum" id="Page_158">[158]</span></p>
+
+
+<h3 id="PUFF-PASTE">PUFF PASTE SANDWICH</h3>
+
+<p>Roll puff paste very thin; cut round with a biscuit
+cutter; bake to a delicate brown. Add chopped
+almonds to apple or peach marmalade and place the
+mixture between two rounds of pastry.</p>
+
+
+<h3 id="DREAM">DREAM SANDWICH</h3>
+
+<p>Cold chopped boiled sweetened prunes, mix with
+English walnuts chopped fine, moisten with a little of
+the prune syrup, and place between thin slices of lightly
+buttered white bread. Garnish with a spray of smilax.</p>
+
+
+<h3 id="CHOCOLATE">CHOCOLATE SANDWICH</h3>
+
+<p>Melt a teaspoonful of butter in a saucepan, stir
+into it all the unsweetened chocolate (bitter) it will
+take up. Grate the chocolate directly into the butter.
+Stir until butter and chocolate are thoroughly mixed.
+Take from the fire and let it get cold before spreading
+on thin slices of graham bread, lightly buttered. Cover
+with another slice and cut in strips.</p>
+
+<p><span class="pagenum" id="Page_159">[159]</span></p>
+
+
+<h3 id="CHOCOLATE_NUT">CHOCOLATE AND NUT SANDWICH</h3>
+
+<p>Take two tablespoonfuls of sweetened chocolate,
+mix with a little water and heat to a thick paste; chop
+fine a half-pint of English walnuts or hickory nuts, stir
+the chocolate paste when cooling, add the nuts, and
+spread thinly on narrow wafers. Let harden, then press
+the two wafers together.</p>
+
+
+<h3 id="MAPLE-CREAM">MAPLE CREAM SANDWICH</h3>
+
+<p>One-half pound of maple sugar, one-half pound
+of brown sugar, one-half cup of water, and one-half
+teaspoonful of cream of tartar; boil these together until
+they form a soft ball when dipped into cold water.
+When nearly cold, beat with a fork until thick and
+creamy; spread on an equal number of thin round slices
+of buttered white and entire wheat bread, and place together
+in pairs, one of each kind of bread.</p>
+
+
+<h3 id="MAPLE-SUGAR">MAPLE SUGAR SANDWICH</h3>
+
+<p>On thin slices of lightly buttered white bread
+spread maple sugar, put slices together and cut with a
+maple leaf cutter. Serve with hot coffee.</p>
+
+<p><span class="pagenum" id="Page_160">[160]</span></p>
+
+
+<h3 id="LOG-CABIN">LOG CABIN SANDWICH</h3>
+
+<p>Boil one cupful of maple syrup, one-half cupful
+chopped dates, one-half cupful chopped almonds, one-half
+cupful pineapple together, let cook for five minutes,
+take from fire, and add teaspoonful of lemon juice. Cut
+the bread in long thin strips and remove the crust.
+Spread with the mixture. Put slices together and wrap
+in oiled paper; let stand a few hours, when the paper
+can be removed and they will keep the shape desired.</p>
+
+
+<h3 id="GINGER">GINGER SANDWICH</h3>
+
+<p>On thin slices of lightly buttered graham bread,
+sprinkle finely chopped Canton ginger; press slices together.</p>
+
+
+<h3 id="GINGER_ORANGE">GINGER AND ORANGE SANDWICH</h3>
+
+<p>Soften Neufchatel cheese with a little cream;
+spread on thin slices of white bread and cover with<span class="pagenum" id="Page_161">[161]</span>
+finely minced candied orange peel and preserved ginger;
+cover with another slice of bread and garnish with
+a spray of maidenhair fern.</p>
+
+
+<h3 id="CHESTNUT_PRUNE">CHESTNUT AND PRUNE SANDWICH</h3>
+
+<p>Boil chestnuts twenty minutes; peel and chop fine,
+add an equal amount of cooked prunes chopped;
+moisten with a little cream and place between thin
+slices of lightly buttered whole wheat bread. Garnish
+top with a maraschino cherry.</p>
+
+
+<h3 id="HALLOWEEN">HALLOWEEN SANDWICH</h3>
+
+<p>One cup of celery, one orange cut fine, one-half
+cup of raisins seeded and halved; add one-half cup of
+grated apple to one-half cup of mayonnaise and mix
+with this; place between thin slices of lightly buttered
+white or whole wheat bread. Garnish with a spray of
+smilax.</p>
+
+<p><span class="pagenum" id="Page_162">[162]</span></p>
+
+
+<h3 id="INDIA">INDIA SANDWICH</h3>
+
+<p>One cup each preserved ginger and candied
+orange peel chopped fine; mix with one-half cup of
+thick cream and spread, on white bread thinly buttered.
+Garnish with stick of candied orange peel.</p>
+
+
+<h3 id="WHIPPED-CREAM">WHIPPED CREAM SANDWICH</h3>
+
+<p>One cup of thick cream, one tablespoonful of
+powdered sugar. Beat until solid, then add three drops
+of vanilla, let it become chilled, then spread on lady
+fingers, press together and serve as soon as made.</p>
+
+
+<h3 id="SCHOOL">SCHOOL SANDWICH</h3>
+
+<p>On thin slices of lightly buttered white bread,
+spread brown sugar; cover with another slice of bread
+and wrap in wax paper.</p>
+
+<p><span class="pagenum" id="Page_163">[163]</span></p>
+
+
+<h3 id="COCOANUT">COCOANUT SANDWICH</h3>
+
+<p>One and one-half cup of grated cocoanut, one-half
+cup of English walnuts chopped fine, one tablespoonful
+of rose water, three tablespoonfuls of sugar;
+mix well, moisten with three tablespoonfuls of thick
+cream. Spread mixture on thin slices of buttered white
+bread, cover with another slice and cut in strips.</p>
+
+
+<h3 id="COCOANUT_2">COCOANUT SANDWICH NO. 2</h3>
+
+<p>Roll out one-half pound of puff paste until one-fourth
+of an inch thick, then place it in a baking tin
+and bake in a hot oven until a golden brown; when
+done, let it get cold; whip one-half pint of cream to a
+stiff dry froth, add to it three tablespoonfuls each of
+powdered white sugar and desiccated cocoanut. Cut
+the pastry into strips three inches long by one inch wide;
+spread some of the cocoanut cream on each piece, put
+two pieces together and sprinkle powdered white sugar
+thickly over them.</p>
+
+<p><span class="pagenum" id="Page_164">[164]</span></p>
+
+
+<h3 id="NUT_FRUIT">NUT AND FRUIT SANDWICH</h3>
+
+<p>Mash half-pound of pitted prunes, mix them with
+a half-pound of seedless raisins, half-pound of stoned
+dates, and the same quantity of washed figs, quarter of
+a pound of blanched almonds, a quarter of a pound of
+peeled Brazil nuts, and one pound of pecans. Put
+through the meat chopper, add the juice of two oranges
+and knead the mixture with your hands; pack it down
+into baking powder boxes or into any round tin and
+stand it aside in a cold place; when wanted for use,
+remove from the tins, cut thin, and place slices between
+lightly buttered white bread cut round. Garnish top
+with a maraschino cherry.</p>
+
+
+<h3 id="FUDGE">FUDGE SANDWICH</h3>
+
+<p>Melt on tin in oven, fudge or fresh chocolate
+creams until soft enough to be spread; spread wafer
+crackers with this filling, tie each two with white baby
+ribbon. Serve with lemonade.</p>
+
+<p><span class="pagenum" id="Page_165">[165]</span></p>
+
+
+<h3 id="VIOLET">VIOLET SANDWICH</h3>
+
+<p>Cover the butter with violets over night; slice
+white bread thin and spread with the butter; put slices
+together and cover with the petals of the violets.</p>
+
+
+<h3 id="ROSE-LEAF">ROSE-LEAF SANDWICH</h3>
+
+<p>Flavor fresh unsalted butter with rose by packing
+in closed jar with a layer of rose leaves and leaving
+several hours. Any fragrant rose will answer. Cut
+white bread into dainty strips or circles, spread with the
+perfumed butter, put one or two rose leaves between
+the slices, allowing the edges to show.</p>
+
+
+<h3 id="CLOVER">CLOVER SANDWICH</h3>
+
+<p>Trim the crust from a loaf of bread and place
+bread in a stone jar with clover blossoms; wrap the butter
+in cheese-cloth and also place in the jar; leave over
+night. Cut the bread thin and spread with the clover-scented
+butter; put two slices together and garnish with
+a clover blossom.</p>
+
+<p><span class="pagenum" id="Page_166">[166]</span></p>
+
+
+<h3 id="NASTURTIUM_2">NASTURTIUM SANDWICH</h3>
+
+<p>Cover the bread and butter with nasturtium flowers
+over night; cut white bread thin and spread lightly
+with the butter. Put two nasturtium flowers between
+the slices.</p>
+
+
+<h3 id="CHINESE-NUT">CHINESE NUT SANDWICH</h3>
+
+<p>Stone two cups of Chinese nuts, moisten with
+three tablespoonfuls of thick cream, sweetened with a
+little honey; spread on slices of lightly buttered white
+bread. Cover with another slice and cut in squares.</p>
+
+
+<h3 id="CREAM">CREAM SANDWICH</h3>
+
+<p>Cream four ounces of butter, add gradually four
+ounces of brown sugar, four ounces of fine flour, four
+eggs one by one, a squeeze of lemon juice or a tablespoonful
+of rose water, and lastly a teaspoonful of
+baking powder. When thoroughly mixed, bake in
+shallow tins. Whip up till perfectly thick a quarter of
+a pint of cream, spread this on half the strips and cover
+with the other sandwich-fashion. Ice these sandwiches
+over with chocolate icing.</p>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<h2  id="MISCELLANEOUS">MISCELLANEOUS</h2>
+</div>
+
+<hr class="chap x-ebookmaker-drop">
+
+
+<div class="chapter"></div>
+<p><span class="pagenum" id="Page_169">[169]</span></p>
+
+<h3 id="BOSTON">BOSTON BAKED BEAN SANDWICH</h3>
+
+<p>Press cold baked beans through a colander, add
+two stalks of celery chopped fine, a teaspoonful of
+horse-radish, and a little tomato catsup; mix and spread
+on buttered slices of Boston brown bread, cover with
+another slice, and garnish with a radish and a pickle.</p>
+
+
+<h3 id="NEW_ENGLAND">NEW ENGLAND SANDWICH</h3>
+
+<p>Mash beans that have been cooked well, add a
+dash of catsup, lay on a crisp lettuce leaf between
+lightly buttered white or brown bread. Garnish with
+a pickle.</p>
+
+
+<h3 id="MEXICAN">MEXICAN SANDWICH</h3>
+
+<p>Put large square salted crackers into the oven to
+heat. When warm, put on each cracker a large tablespoonful
+of baked beans that has been mixed with a
+little catsup heated with butter and highly seasoned.</p>
+
+<p><span class="pagenum" id="Page_170">[170]</span></p>
+
+
+<h3 id="POTATO">POTATO SANDWICH</h3>
+
+<p>Run three good sized boiled potatoes through the
+potato ricer, season with salt and pepper, add the yolks
+of four hard-boiled eggs that have been rubbed to a
+paste, and one tablespoonful of melted butter. Mix
+thoroughly and place between thin slices of lightly buttered
+brown bread. Garnish with a pickle.</p>
+
+
+<h3 id="POTATO_HAM">POTATO AND HAM SANDWICH</h3>
+
+<p>Into a pint of well seasoned mashed potatoes, stir
+two eggs without beating; spread two tablespoonfuls of
+this potato out smoothly, and lay on it a slice of neatly
+trimmed boiled ham. Cover this with the potato, pinch
+the edges together. Fry in butter until a delicate brown.</p>
+
+
+<h3 id="RICE">RICE SANDWICH</h3>
+
+<p>Creole rice may be shaped to a circle, in which
+make a cavity; leave this to stand in a cool place until
+firm; when so, cut in half, horizontally. Spread peach<span class="pagenum" id="Page_171">[171]</span>
+preserves neatly on lower ring, mask well with syrup.
+Put on the upper ring and mask well with the syrup.
+Put in a cool place until ready to serve; cut V-shape
+and serve with unflavored cream.</p>
+
+
+<h3 id="POPCORN">POPCORN SANDWICH</h3>
+
+<p>Pass two cupfuls of freshly popped corn through
+the meat chopper, place this in the chopping bowl, add
+a dash of salt and cayenne pepper, five boned sardines,
+a dash of Worcestershire, and enough tomato catsup
+to form a paste. Spread this on circles of hot buttered
+toast. Sprinkle with Parmesan cheese and crisp in hot
+oven. Serve as soon as made.</p>
+
+
+<h3 id="DYSPEPTIC">DYSPEPTIC SANDWICH</h3>
+
+<p>Spread thin slices of gluten bread with peanut butter,
+mixed with crisp brown bread crumbs, put the two
+slices together, and cut in strips.</p>
+
+<p><span class="pagenum" id="Page_172">[172]</span></p>
+
+
+<h3 id="MOSAIC_2">MOSAIC SANDWICH</h3>
+
+<p>Cut two slices each of white and dark graham
+bread; cream one-quarter cup of butter until white.
+Spread a slice of white bread with the creamed butter,
+then place a slice of graham bread on it; then spread
+graham bread with creamed butter; repeat. Place a
+light weight on all four slices. When butter hardens
+remove the weight, then cut in thin slices downward.</p>
+
+
+<h3 id="SANDWICH-ROLLS">SANDWICH ROLLS</h3>
+
+<p>Take four cupfuls of light bread dough, spread
+it on the breadboard and roll thin. Spread this sheet
+with one cupful of butter, fold it up and roll out again;
+fold as before and let it stand a few minutes in a warm
+place. Now roll and fold twice more. Let stand a
+short time, roll out and cut into biscuits, place in pans,
+not touching, brush over the tops with a little lard and
+hot water. Let rise one hour and bake. These are
+very light and will pull apart in flakes. Any filling
+may be used.</p>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<h2 id="CANAPES">CANAPES</h2>
+</div>
+
+<hr class="chap x-ebookmaker-drop">
+
+
+<div class="chapter"></div>
+<p><span class="pagenum" id="Page_175">[175]</span></p>
+
+<h3>CANAPES</h3>
+
+<p>Canapes are <i>savories</i>, or appetizers, usually served
+before the first course at dinners, luncheons, or chafing
+dish suppers. One slice only is used for each canape.
+They may be dipped in melted butter, toasted or fried
+and cut into fancy shapes. The mixture is spread on
+top, the top is garnished.</p>
+
+
+<h3 id="CAVIARE-CANAPES">CAVIARE CANAPES</h3>
+
+<p>Season the caviare with a dash of lemon juice and
+a very little onion juice. Spread mixture on toasted
+rounds of white bread and sprinkle top with finely
+chopped hard-boiled egg. Garnish with cress.</p>
+
+
+<h3 id="HERRING-CANAPES">HERRING CANAPES</h3>
+
+<p>Toast slices of white bread, remove the crusts and
+cut oblong. Spread them with butter mixed with a very
+little French mustard, cover with finely minced sour
+pickle; place upon each two boneless herrings. Sprinkle
+finely chopped hard-cooked egg yolk over top.</p>
+
+<p><span class="pagenum" id="Page_176">[176]</span></p>
+
+
+<h3 id="ANCHOVY-CANAPES">ANCHOVY CANAPES</h3>
+
+<p>Toast rounds of white bread to a nice even brown;
+place two boneless anchovies on a round of toast, and
+sprinkle over same the yolks of hard-boiled eggs; dust
+with white pepper and garnish with a slice of lemon.</p>
+
+
+<h3 id="LOBSTER-CANAPES">LOBSTER CANAPES</h3>
+
+<p>Chop the meat of a boiled lobster fine, season
+with pepper and salt, a dash of lemon juice, and a little
+mayonnaise dressing and spread on rounds of toasted
+bread. Garnish with a sprig of parsley.</p>
+
+
+<h3 id="CRAB-CANAPES">CRAB CANAPES</h3>
+
+<p>Put the contents of a can of crab meat into a
+saucepan, add one tablespoonful of sherry and let simmer
+until the liquid disappears. Fry one small finely
+minced onion in a tablespoonful of butter until brown,
+add a cupful of milk that has blended with a tablespoonful
+of flour, let it come to a boil, then add the
+crab meat and let simmer for ten minutes; remove from
+the fire and when cool spread on rounds of toast and<span class="pagenum" id="Page_177">[177]</span>
+sprinkle with grated Parmesan cheese; place in a hot
+oven until a golden brown. Serve hot.</p>
+
+
+<h3 id="SARDINE-CANAPES">SARDINE CANAPES</h3>
+
+<p>Pound boneless and skinless sardines to a paste;
+moisten with a little olive oil, and a dash of lemon juice;
+spread mixture on thin rounds of toasted bread. Arrange
+leaves of watercress around the edge and put
+finely chopped hard-boiled egg in the centre.</p>
+
+
+<h3 id="SARDINE-CANAPES_2">SARDINE CANAPES NO. 2</h3>
+
+<p>Take a box of sardines, remove bone and skin,
+rub to a paste with three ounces of fresh butter, and
+gradually add four tablespoonfuls of thick cream, until
+a paste is formed. Spread the paste over toasted rounds
+of white bread; sprinkle chopped olives over the whole.</p>
+
+
+<h3 id="SARDELLEN-CANAPES">SARDELLEN CANAPES</h3>
+
+<p>Toast a thin biscuit cracker and lightly butter.
+Put a slice of hard-boiled egg in the centre and coil
+one well cleaned sardellen around the egg. Garnish
+with a slice of lemon.</p>
+
+<p><span class="pagenum" id="Page_178">[178]</span></p>
+
+
+<h3 id="SALMON-CANAPES">SALMON CANAPES</h3>
+
+<p>Toast rounds of white bread and spread with
+melted butter; next with finely flaked salmon, to which
+add a dash of Worcestershire sauce, and a drop of olive
+oil; sprinkle finely chopped hard-boiled egg over top.
+Garnish with a small sprig of parsley.</p>
+
+
+<h3 id="FISH-CANAPES">FISH CANAPES</h3>
+
+<p>Rub a quarter of a pound of any kind of cooked
+fish to a paste; season with pepper and salt, and a few
+drops of onion juice. Moisten with one tablespoonful
+of sauce tartare. Spread the above mixture on rounds
+of buttered brown bread, sprinkle over top finely
+chopped dill pickles.</p>
+
+
+<h3 id="HAM-CANAPES">HAM CANAPES</h3>
+
+<p>Mince and mash to a smooth paste half a pound
+of cold boiled ham, add two tablespoonfuls of currant
+jelly, one tablespoon of soft butter, and a half a teaspoon
+of curry powder or half this amount of paprika
+if the latter be preferred. Spread this paste on round
+pieces of toast and garnish with chopped, cooked eggs,<span class="pagenum" id="Page_179">[179]</span>
+whites and yolks separate, minced pickles, green peppers,
+and olives.</p>
+
+
+<h3 id="HAM_CANAPES_2">HAM CANAPES NO. 2</h3>
+
+<p>Cut bread in rounds one-fourth inch thick. Saute
+in butter; spread with finely chopped ham mixed to a
+paste with a little melted butter and seasoned. Sprinkle
+top with finely chopped hard-boiled eggs.</p>
+
+
+<h3 id="BACON-CANAPES">BACON CANAPES</h3>
+
+<p>Cut bread in squares one-fourth inch thick, saute
+the bacon fat. Spread with a little French mustard,
+cover with fried bacon finely chopped, and sprinkle
+with finely chopped pimolas.</p>
+
+
+<h3 id="TONGUE-CANAPES">TONGUE CANAPES</h3>
+
+<p>Toast one-fourth inch slices of graham bread, cut
+in rounds and fried in butter; mix cooked tongue that
+has been chopped fine with creamed butter till it is a
+paste, and add one tablespoonful of capers to a cupful
+of tongue. Spread on bread, add a dash of salt and
+cayenne, and sprinkle with a little finely chopped watercress.</p>
+
+<p><span class="pagenum" id="Page_180">[180]</span></p>
+
+
+<h3 id="CHICKEN-CANAPES">CHICKEN CANAPES</h3>
+
+<p>Chop fine the white meat of a chicken and two
+stalks of celery. Season with salt, pepper, and vinegar.
+Let stand a few minutes, then drain dry; add a little
+mayonnaise dressing and mix well. Serve on rounds of
+toast that have been spread lightly with melted butter.
+Sprinkle chopped chives over the whole.</p>
+
+
+<h3 id="NUT_OLIVE-CANAPES">NUT AND OLIVE CANAPES</h3>
+
+<p>Fry rounds of white bread in butter; mix equal
+quantities of chopped English walnuts and olives with
+enough mayonnaise dressing to moisten. Spread on
+bread and garnish with chopped pimentos.</p>
+
+
+<h3 id="TOMATO_CUCUMBER-CANAPES">TOMATO AND CUCUMBER CANAPES</h3>
+
+<p>Saute rounds of white bread in butter. Fry slices
+of tomato in deep fat; place one slice of tomato on each
+round of bread. Dust with salt and pepper, and lightly
+spread with mayonnaise dressing followed by a thin
+slice of cucumber. Sprinkle top with finely chopped
+hard-boiled egg.</p>
+
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<h2  id="INDEX">INDEX</h2>
+</div>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<p class="center fs150 wsp1 lspp5" id="LIST_OF_RECIPES">LIST OF RECIPES</p>
+</div>
+
+<hr class="r5">
+
+
+<h4>FISH</h4>
+
+<table class="autotable wd70">
+<tr>
+<td class="tdl">Oyster</td>
+<td class="tdr"><a href="#Page_9">9</a></td>
+</tr>
+<tr>
+<td class="tdl">Fried Oyster</td>
+<td class="tdr"><a href="#Page_9">9</a></td>
+</tr>
+<tr>
+<td class="tdl">Deviled Oyster</td>
+<td class="tdr"><a href="#Page_9">9</a></td>
+</tr>
+<tr>
+<td class="tdl">Oyster Loaf</td>
+<td class="tdr"><a href="#Page_10">10</a></td>
+</tr>
+<tr>
+<td class="tdl">Oyster and Caviare</td>
+<td class="tdr"><a href="#Page_10">10</a></td>
+</tr>
+<tr>
+<td class="tdl">Grill Room Oyster</td>
+<td class="tdr"><a href="#Page_10">10</a></td>
+</tr>
+<tr>
+<td class="tdl">Oyster Salad</td>
+<td class="tdr"><a href="#Page_11">11</a></td>
+</tr>
+<tr>
+<td class="tdl">Caviare</td>
+<td class="tdr"><a href="#Page_11">11</a></td>
+</tr>
+<tr>
+<td class="tdl">Caviare No. 2</td>
+<td class="tdr"><a href="#Page_11">11</a></td>
+</tr>
+<tr>
+<td class="tdl">Caviare—Lobster</td>
+<td class="tdr"><a href="#Page_12">12</a></td>
+</tr>
+<tr>
+<td class="tdl">Roe</td>
+<td class="tdr"><a href="#Page_12">12</a></td>
+</tr>
+<tr>
+<td class="tdl">Shad-Roe</td>
+<td class="tdr"><a href="#Page_12">12</a></td>
+</tr>
+<tr>
+<td class="tdl">Shad-Roe and Cucumber</td>
+<td class="tdr"><a href="#Page_13">13</a></td>
+</tr>
+<tr>
+<td class="tdl">Lobster</td>
+<td class="tdr"><a href="#Page_13">13</a></td>
+</tr>
+<tr>
+<td class="tdl">Lobster No. 2</td>
+<td class="tdr"><a href="#Page_13">13</a></td>
+</tr>
+<tr>
+<td class="tdl">Lobster No. 3</td>
+<td class="tdr"><a href="#Page_14">14</a></td>
+</tr>
+<tr>
+<td class="tdl">Lobster No. 4</td>
+<td class="tdr"><a href="#Page_14">14</a></td>
+</tr>
+<tr>
+<td class="tdl">Lobster Salad</td>
+<td class="tdr"><a href="#Page_15">15</a></td>
+</tr>
+<tr>
+<td class="tdl">Dutch Lunch</td>
+<td class="tdr"><a href="#Page_15">15</a></td>
+</tr>
+<tr>
+<td class="tdl">Lobster and Mushroom</td>
+<td class="tdr"><a href="#Page_15">15</a></td>
+</tr>
+<tr>
+<td class="tdl">Sardine</td>
+<td class="tdr"><a href="#Page_16">16</a></td>
+</tr>
+<tr>
+<td class="tdl">Sardine No. 2</td>
+<td class="tdr"><a href="#Page_16">16</a></td>
+</tr>
+<tr>
+<td class="tdl">Sardine No. 3</td>
+<td class="tdr"><a href="#Page_17">17</a></td>
+</tr>
+<tr>
+<td class="tdl">Sardine No. 4</td>
+<td class="tdr"><a href="#Page_17">17</a></td>
+</tr>
+<tr>
+<td class="tdl">Sardine No. 5</td>
+<td class="tdr"><a href="#Page_18">18</a></td>
+</tr>
+<tr>
+<td class="tdl">Sardine and Cheese</td>
+<td class="tdr"><a href="#Page_18">18</a></td>
+</tr>
+<tr>
+<td class="tdl">Sardine Club</td>
+<td class="tdr"><a href="#Page_18">18</a></td>
+</tr>
+<tr>
+<td class="tdl">Spanish</td>
+<td class="tdr"><a href="#Page_19">19</a></td>
+</tr>
+<tr>
+<td class="tdl">Broiled Sardine</td>
+<td class="tdr"><a href="#Page_19">19</a></td>
+</tr>
+<tr>
+<td class="tdl">Austrian</td>
+<td class="tdr"><a href="#Page_20">20</a></td>
+</tr>
+<tr>
+<td class="tdl">Salmon</td>
+<td class="tdr"><a href="#Page_20">20</a></td>
+</tr>
+<tr>
+<td class="tdl">Salmon No. 2</td>
+<td class="tdr"><a href="#Page_21">21</a></td>
+</tr>
+<tr>
+<td class="tdl">Salmon No. 3</td>
+<td class="tdr">21</td>
+</tr>
+<tr>
+<td class="tdl">Salmon No. 4</td>
+<td class="tdr"><a href="#Page_21">21</a></td>
+</tr>
+<tr>
+<td class="tdl">Salmon and Ham</td>
+<td class="tdr"><a href="#Page_22">22</a></td>
+</tr>
+<tr>
+<td class="tdl">Pimento</td>
+<td class="tdr"><a href="#Page_22">22</a></td>
+</tr>
+<tr>
+<td class="tdl">Shrimp</td>
+<td class="tdr"><a href="#Page_22">22</a></td>
+</tr>
+<tr>
+<td class="tdl">Shrimp Salad</td>
+<td class="tdr"><a href="#Page_23">23</a></td>
+</tr>
+<tr>
+<td class="tdl">Lenten</td>
+<td class="tdr"><a href="#Page_23">23</a></td>
+</tr>
+<tr>
+<td class="tdl">Crab</td>
+<td class="tdr"><a href="#Page_23">23</a></td>
+</tr>
+<tr>
+<td class="tdl">Mock Crab</td>
+<td class="tdr"><a href="#Page_24">24</a></td>
+</tr>
+<tr>
+<td class="tdl">Anchovy</td>
+<td class="tdr"><a href="#Page_24">24</a></td>
+</tr>
+<tr>
+<td class="tdl">Anchovy No. 2</td>
+<td class="tdr"><a href="#Page_24">24</a></td>
+</tr>
+<tr>
+<td class="tdl">Fish</td>
+<td class="tdr"><a href="#Page_25">25</a></td>
+</tr>
+<tr>
+<td class="tdl">Fish and Egg</td>
+<td class="tdr"><a href="#Page_25">25</a></td>
+</tr>
+<tr>
+<td class="tdl">Sardellen Paste</td>
+<td class="tdr"><a href="#Page_25">25</a></td>
+</tr>
+<tr>
+<td class="tdl">Sardellen</td>
+<td class="tdr"><a href="#Page_26">26</a></td>
+</tr>
+<tr>
+<td class="tdl">Halibut</td>
+<td class="tdr"><a href="#Page_26">26</a></td>
+</tr>
+<tr>
+<td class="tdl">Halibut No. 2</td>
+<td class="tdr"><a href="#Page_26">26</a></td>
+</tr>
+<tr>
+<td class="tdl">Anchovy Toast</td>
+<td class="tdr"><a href="#Page_27">27</a></td>
+</tr>
+<tr>
+<td class="tdl">French</td>
+<td class="tdr"><a href="#Page_27">27</a></td>
+</tr>
+<tr>
+<td class="tdl">Hot Creamed Codfish</td>
+<td class="tdr"><a href="#Page_27">27</a></td>
+</tr>
+</table>
+
+
+
+<h4>EGG</h4>
+
+<table class="autotable wd70">
+<tr>
+<td class="tdl">Egg</td>
+<td class="tdr"><a href="#Page_31">31</a></td>
+</tr>
+<tr>
+<td class="tdl">Egg No. 2</td>
+<td class="tdr"><a href="#Page_31">31</a></td>
+</tr>
+<tr>
+<td class="tdl">Fried Egg</td>
+<td class="tdr"><a href="#Page_31">31</a></td>
+</tr>
+<tr>
+<td class="tdl">Ribbon</td>
+<td class="tdr"><a href="#Page_32">32</a></td>
+</tr>
+<tr>
+<td class="tdl">Egg and Lettuce</td>
+<td class="tdr"><a href="#Page_32">32</a></td>
+</tr>
+<tr>
+<td class="tdl">Egg and Olive</td>
+<td class="tdr"><a href="#Page_33">33</a></td>
+</tr>
+<tr>
+<td class="tdl">Egg and Cucumber</td>
+<td class="tdr"><a href="#Page_33">33</a></td>
+</tr>
+<tr>
+<td class="tdl">Egg and Brown Bread</td>
+<td class="tdr"><a href="#Page_33">33</a></td>
+</tr>
+<tr>
+<td class="tdl">Puritan</td>
+<td class="tdr"><a href="#Page_34">34</a></td>
+</tr>
+<tr>
+<td class="tdl">Gold</td>
+<td class="tdr"><a href="#Page_34">34</a></td>
+</tr>
+<tr>
+<td class="tdl">Montpelier</td>
+<td class="tdr"><a href="#Page_35">35</a></td>
+</tr>
+<tr>
+<td class="tdl">Japanese Egg</td>
+<td class="tdr"><a href="#Page_35">35</a></td>
+</tr>
+<tr>
+<td class="tdl">Brown Egg</td>
+<td class="tdr"><a href="#Page_35">35</a></td>
+</tr>
+<tr>
+<td class="tdl">Easter</td>
+<td class="tdr"><a href="#Page_36">36</a></td>
+</tr>
+<tr>
+<td class="tdl">Chevy Chase</td>
+<td class="tdr"><a href="#Page_36">36</a></td>
+</tr>
+<tr>
+<td class="tdl">Outing</td>
+<td class="tdr"><a href="#Page_36">36</a></td>
+</tr>
+<tr>
+<td class="tdl">Traveller’s</td>
+<td class="tdr"><a href="#Page_37">37</a></td>
+</tr>
+<tr>
+<td class="tdl">Curried Egg and Oyster</td>
+<td class="tdr"><a href="#Page_37">37</a></td>
+</tr>
+</table>
+
+
+<h4>SALAD</h4>
+
+<table class="autotable wd70">
+<tr>
+<td class="tdl">Tomato</td>
+<td class="tdr"><a href="#Page_41">41</a></td>
+</tr>
+<tr>
+<td class="tdl">Tomato No. 2</td>
+<td class="tdr"><a href="#Page_41">41</a></td>
+</tr>
+<tr>
+<td class="tdl">Tomato and Onion</td>
+<td class="tdr"><a href="#Page_41">41</a></td>
+</tr>
+<tr>
+<td class="tdl">Tomato and Horse-Radish</td>
+<td class="tdr"><a href="#Page_42">42</a></td>
+</tr>
+<tr>
+<td class="tdl">Tomato and Nut</td>
+<td class="tdr"><a href="#Page_42">42</a></td>
+</tr>
+<tr>
+<td class="tdl">Specialty</td>
+<td class="tdr"><a href="#Page_42">42</a></td>
+</tr>
+<tr>
+<td class="tdl">Epicurean</td>
+<td class="tdr"><a href="#Page_43">43</a></td>
+</tr>
+<tr>
+<td class="tdl">Beet</td>
+<td class="tdr"><a href="#Page_43">43</a></td>
+</tr>
+<tr>
+<td class="tdl">Beet and Cheese</td>
+<td class="tdr"><a href="#Page_43">43</a></td>
+</tr>
+<tr>
+<td class="tdl">Watercress</td>
+<td class="tdr"><a href="#Page_44">44</a></td>
+</tr>
+<tr>
+<td class="tdl">Watercress and Egg</td>
+<td class="tdr"><a href="#Page_44">44</a></td>
+</tr>
+<tr>
+<td class="tdl">Watercress and Egg No. 2</td>
+<td class="tdr"><a href="#Page_44">44</a></td>
+</tr>
+<tr>
+<td class="tdl">Mushroom</td>
+<td class="tdr"><a href="#Page_45">45</a></td>
+</tr>
+<tr>
+<td class="tdl">Western</td>
+<td class="tdr"><a href="#Page_45">45</a></td>
+</tr>
+<tr>
+<td class="tdl">Piccalilli</td>
+<td class="tdr"><a href="#Page_45">45</a></td>
+</tr>
+<tr>
+<td class="tdl">Green Pepper and Egg</td>
+<td class="tdr"><a href="#Page_46">46</a></td>
+</tr>
+<tr>
+<td class="tdl">Nasturtium</td>
+<td class="tdr"><a href="#Page_46">46</a></td>
+</tr>
+<tr>
+<td class="tdl">Ripe Olive</td>
+<td class="tdr"><a href="#Page_46">46</a></td>
+</tr>
+<tr>
+<td class="tdl">Olive Squares</td>
+<td class="tdr"><a href="#Page_47">47</a></td>
+</tr>
+<tr>
+<td class="tdl">Olive and Pepper</td>
+<td class="tdr"><a href="#Page_47">47</a></td>
+</tr>
+<tr>
+<td class="tdl">Olive and Chicken Liver</td>
+<td class="tdr"><a href="#Page_47">47</a></td>
+</tr>
+<tr>
+<td class="tdl">Olive and Cheese</td>
+<td class="tdr"><a href="#Page_48">48</a></td>
+</tr>
+<tr>
+<td class="tdl">Olive and Caper</td>
+<td class="tdr"><a href="#Page_48">48</a></td>
+</tr>
+<tr>
+<td class="tdl">Olive and Caper No. 2</td>
+<td class="tdr"><a href="#Page_48">48</a></td>
+</tr>
+<tr>
+<td class="tdl">Olive and Nut</td>
+<td class="tdr"><a href="#Page_49">49</a></td>
+</tr>
+<tr>
+<td class="tdl">Cucumber</td>
+<td class="tdr"><a href="#Page_49">49</a></td>
+</tr>
+<tr>
+<td class="tdl">Cucumber No. 2</td>
+<td class="tdr"><a href="#Page_49">49</a></td>
+</tr>
+<tr>
+<td class="tdl">Cucumber No. 3</td>
+<td class="tdr"><a href="#Page_50">50</a></td>
+</tr>
+<tr>
+<td class="tdl">Cucumber No. 4</td>
+<td class="tdr"><a href="#Page_50">50</a></td>
+</tr>
+<tr>
+<td class="tdl">Cucumber and Chives</td>
+<td class="tdr"><a href="#Page_50">50</a></td>
+</tr>
+<tr>
+<td class="tdl">Cucumber and Cheese</td>
+<td class="tdr"><a href="#Page_51">51</a></td>
+</tr>
+<tr>
+<td class="tdl">Cucumber and Red Pepper</td>
+<td class="tdr"><a href="#Page_51">51</a></td>
+</tr>
+<tr>
+<td class="tdl">Cucumber and Onion</td>
+<td class="tdr"><a href="#Page_51">51</a></td>
+</tr>
+<tr>
+<td class="tdl">Dill</td>
+<td class="tdr"><a href="#Page_52">52</a></td>
+</tr>
+<tr>
+<td class="tdl">Spinach</td>
+<td class="tdr"><a href="#Page_52">52</a></td>
+</tr>
+<tr>
+<td class="tdl">Onion</td>
+<td class="tdr"><a href="#Page_52">52</a></td>
+</tr>
+<tr>
+<td class="tdl">Mustard</td>
+<td class="tdr"><a href="#Page_53">53</a></td>
+</tr>
+<tr>
+<td class="tdl">Mosaic</td>
+<td class="tdr"><a href="#Page_53">53</a></td>
+</tr>
+<tr>
+<td class="tdl">Horse-Radish</td>
+<td class="tdr"><a href="#Page_53">53</a></td>
+</tr>
+<tr>
+<td class="tdl">Celery</td>
+<td class="tdr"><a href="#Page_54">54</a></td>
+</tr>
+<tr>
+<td class="tdl">Celery No. 2</td>
+<td class="tdr"><a href="#Page_54">54</a></td>
+</tr>
+<tr>
+<td class="tdl">Celery and English Walnut</td>
+<td class="tdr"><a href="#Page_54">54</a></td>
+</tr>
+<tr>
+<td class="tdl">Celery and English Walnut No. 2</td>
+<td class="tdr"><a href="#Page_55">55</a></td>
+</tr>
+<tr>
+<td class="tdl">Lettuce</td>
+<td class="tdr"><a href="#Page_55">55</a></td>
+</tr>
+<tr>
+<td class="tdl">Lettuce No. 2</td>
+<td class="tdr"><a href="#Page_55">55</a></td>
+</tr>
+<tr>
+<td class="tdl">Boston Brown Bread</td>
+<td class="tdr"><a href="#Page_56">56</a></td>
+</tr>
+<tr>
+<td class="tdl">Bar Harbor</td>
+<td class="tdr"><a href="#Page_56">56</a></td>
+</tr>
+<tr>
+<td class="tdl">Radish</td>
+<td class="tdr"><a href="#Page_56">56</a></td>
+</tr>
+<tr>
+<td class="tdl">String Bean</td>
+<td class="tdr"><a href="#Page_57">57</a></td>
+</tr>
+<tr>
+<td class="tdl">Apple and Celery</td>
+<td class="tdr"><a href="#Page_57">57</a></td>
+</tr>
+<tr>
+<td class="tdl">Apple and Grape</td>
+<td class="tdr"><a href="#Page_57">57</a></td>
+</tr>
+<tr>
+<td class="tdl">Apple Salad</td>
+<td class="tdr"><a href="#Page_58">58</a></td>
+</tr>
+<tr>
+<td class="tdl">Waldorf</td>
+<td class="tdr"><a href="#Page_58">58</a></td>
+</tr>
+<tr>
+<td class="tdl">Novelty</td>
+<td class="tdr"><a href="#Page_58">58</a></td>
+</tr>
+<tr>
+<td class="tdl">St. Patrick</td>
+<td class="tdr"><a href="#Page_59">59</a></td>
+</tr>
+<tr>
+<td class="tdl">Tartar</td>
+<td class="tdr"><a href="#Page_59">59</a></td>
+</tr>
+<tr>
+<td class="tdl">Grape Fruit</td>
+<td class="tdr"><a href="#Page_59">59</a></td>
+</tr>
+<tr>
+<td class="tdl">Cherry Salad</td>
+<td class="tdr"><a href="#Page_60">60</a></td>
+</tr>
+<tr>
+<td class="tdl">Pineapple Salad</td>
+<td class="tdr"><a href="#Page_60">60</a></td>
+</tr>
+<tr>
+<td class="tdl">Mock Oyster</td>
+<td class="tdr"><a href="#Page_60">60</a></td>
+</tr>
+</table>
+
+
+
+<h4>MEAT</h4>
+
+<table class="autotable wd70">
+<tr>
+<td class="tdl">Roast Beef</td>
+<td class="tdr"><a href="#Page_63">63</a></td>
+</tr>
+<tr>
+<td class="tdl">Roast Beef No. 2</td>
+<td class="tdr"><a href="#Page_63">63</a></td>
+</tr>
+<tr>
+<td class="tdl">Hot Roast Beef</td>
+<td class="tdr"><a href="#Page_63">63</a></td>
+</tr>
+<tr>
+<td class="tdl">Roast Beef and Tomato</td>
+<td class="tdr"><a href="#Page_64">64</a></td>
+</tr>
+<tr>
+<td class="tdl">Roast Beef and Jam</td>
+<td class="tdr"><a href="#Page_64">64</a></td>
+</tr>
+<tr>
+<td class="tdl">Roast Beef Salad</td>
+<td class="tdr"><a href="#Page_64">64</a></td>
+</tr>
+<tr>
+<td class="tdl">Rare Beef</td>
+<td class="tdr"><a href="#Page_65">65</a></td>
+</tr>
+<tr>
+<td class="tdl">Corned Beef</td>
+<td class="tdr"><a href="#Page_65">65</a></td>
+</tr>
+<tr>
+<td class="tdl">Chipped Beef</td>
+<td class="tdr"><a href="#Page_65">65</a></td>
+</tr>
+<tr>
+<td class="tdl">Picnic</td>
+<td class="tdr"><a href="#Page_65">65</a></td>
+</tr>
+<tr>
+<td class="tdl">Cannibal</td>
+<td class="tdr"><a href="#Page_66">66</a></td>
+</tr>
+<tr>
+<td class="tdl">Meat and Mushroom</td>
+<td class="tdr"><a href="#Page_66">66</a></td>
+</tr>
+<tr>
+<td class="tdl">Fried Cold Meat</td>
+<td class="tdr"><a href="#Page_67">67</a></td>
+</tr>
+<tr>
+<td class="tdl">Broiled Steak</td>
+<td class="tdr"><a href="#Page_67">67</a></td>
+</tr>
+<tr>
+<td class="tdl">Ham</td>
+<td class="tdr"><a href="#Page_67">67</a></td>
+</tr>
+<tr>
+<td class="tdl">Ham No. 2</td>
+<td class="tdr"><a href="#Page_67">67</a></td>
+</tr>
+<tr>
+<td class="tdl">Ham No. 3</td>
+<td class="tdr"><a href="#Page_68">68</a></td>
+</tr>
+<tr>
+<td class="tdl">Ham No. 4</td>
+<td class="tdr"><a href="#Page_68">68</a></td>
+</tr>
+<tr>
+<td class="tdl">Hot Ham</td>
+<td class="tdr"><a href="#Page_68">68</a></td>
+</tr>
+<tr>
+<td class="tdl">Hot Ham No. 2</td>
+<td class="tdr"><a href="#Page_69">69</a></td>
+</tr>
+<tr>
+<td class="tdl">Ham Fingers</td>
+<td class="tdr"><a href="#Page_69">69</a></td>
+</tr>
+<tr>
+<td class="tdl">Ham and Egg</td>
+<td class="tdr"><a href="#Page_69">69</a></td>
+</tr>
+<tr>
+<td class="tdl">Ham and Egg Club</td>
+<td class="tdr"><a href="#Page_70">70</a></td>
+</tr>
+<tr>
+<td class="tdl">Ham and Nut</td>
+<td class="tdr"><a href="#Page_70">70</a></td>
+</tr>
+<tr>
+<td class="tdl">Potted Ham</td>
+<td class="tdr"><a href="#Page_71">71</a></td>
+</tr>
+<tr>
+<td class="tdl">Potted Ham No. 2</td>
+<td class="tdr"><a href="#Page_71">71</a></td>
+</tr>
+<tr>
+<td class="tdl">Party Sandwich Rolls</td>
+<td class="tdr"><a href="#Page_71">71</a></td>
+</tr>
+<tr>
+<td class="tdl">Westphalian Ham</td>
+<td class="tdr"><a href="#Page_72">72</a></td>
+</tr>
+<tr>
+<td class="tdl">Automobile</td>
+<td class="tdr"><a href="#Page_72">72</a></td>
+</tr>
+<tr>
+<td class="tdl">Stag</td>
+<td class="tdr"><a href="#Page_72">72</a></td>
+</tr>
+<tr>
+<td class="tdl">Boston Club</td>
+<td class="tdr"><a href="#Page_73">73</a></td>
+</tr>
+<tr>
+<td class="tdl">Veal</td>
+<td class="tdr"><a href="#Page_73">73</a></td>
+</tr>
+<tr>
+<td class="tdl">Calf’s Liver</td>
+<td class="tdr"><a href="#Page_74">74</a></td>
+</tr>
+<tr>
+<td class="tdl">Calf’s Liver and Bacon</td>
+<td class="tdr"><a href="#Page_74">74</a></td>
+</tr>
+<tr>
+<td class="tdl">Texas</td>
+<td class="tdr"><a href="#Page_74">74</a></td>
+</tr>
+<tr>
+<td class="tdl">Tongue</td>
+<td class="tdr"><a href="#Page_75">75</a></td>
+</tr>
+<tr>
+<td class="tdl">Tongue No. 2</td>
+<td class="tdr"><a href="#Page_75">75</a></td>
+</tr>
+<tr>
+<td class="tdl">Tongue and Egg</td>
+<td class="tdr"><a href="#Page_75">75</a></td>
+</tr>
+<tr>
+<td class="tdl">Deviled Tongue</td>
+<td class="tdr"><a href="#Page_76">76</a></td>
+</tr>
+<tr>
+<td class="tdl">Tongue and Tomato</td>
+<td class="tdr"><a href="#Page_76">76</a></td>
+</tr>
+<tr>
+<td class="tdl">Excursion</td>
+<td class="tdr"><a href="#Page_77">77</a></td>
+</tr>
+<tr>
+<td class="tdl">Lamb</td>
+<td class="tdr"><a href="#Page_77">77</a></td>
+</tr>
+<tr>
+<td class="tdl">Lamb No. 2</td>
+<td class="tdr"><a href="#Page_77">77</a></td>
+</tr>
+<tr>
+<td class="tdl">Mutton</td>
+<td class="tdr"><a href="#Page_78">78</a></td>
+</tr>
+<tr>
+<td class="tdl">Mutton No. 2</td>
+<td class="tdr"><a href="#Page_78">78</a></td>
+</tr>
+<tr>
+<td class="tdl">Mutton and Pea</td>
+<td class="tdr"><a href="#Page_78">78</a></td>
+</tr>
+<tr>
+<td class="tdl">Summer</td>
+<td class="tdr"><a href="#Page_79">79</a></td>
+</tr>
+<tr>
+<td class="tdl">Potted Meat</td>
+<td class="tdr"><a href="#Page_80">80</a></td>
+</tr>
+<tr>
+<td class="tdl">Farmer</td>
+<td class="tdr"><a href="#Page_80">80</a></td>
+</tr>
+<tr>
+<td class="tdl">Pork</td>
+<td class="tdr"><a href="#Page_80">80</a></td>
+</tr>
+<tr>
+<td class="tdl">Mince Meat</td>
+<td class="tdr"><a href="#Page_81">81</a></td>
+</tr>
+<tr>
+<td class="tdl">Southern (Bacon)</td>
+<td class="tdr"><a href="#Page_81">81</a></td>
+</tr>
+<tr>
+<td class="tdl">Tip-Top</td>
+<td class="tdr"><a href="#Page_81">81</a></td>
+</tr>
+<tr>
+<td class="tdl">Chicken</td>
+<td class="tdr"><a href="#Page_82">82</a></td>
+</tr>
+<tr>
+<td class="tdl">Chicken No. 2</td>
+<td class="tdr"><a href="#Page_82">82</a></td>
+</tr>
+<tr>
+<td class="tdl">Chicken No. 3</td>
+<td class="tdr"><a href="#Page_82">82</a></td>
+</tr>
+<tr>
+<td class="tdl">Chicken No. 4</td>
+<td class="tdr"><a href="#Page_83">83</a></td>
+</tr>
+<tr>
+<td class="tdl">Hot Chicken</td>
+<td class="tdr"><a href="#Page_83">83</a></td>
+</tr>
+<tr>
+<td class="tdl">Chicken Liver</td>
+<td class="tdr"><a href="#Page_83">83</a></td>
+</tr>
+<tr>
+<td class="tdl">Pressed Chicken</td>
+<td class="tdr"><a href="#Page_84">84</a></td>
+</tr>
+<tr>
+<td class="tdl">Jellied Chicken</td>
+<td class="tdr"><a href="#Page_84">84</a></td>
+</tr>
+<tr>
+<td class="tdl">Cream of Chicken</td>
+<td class="tdr"><a href="#Page_85">85</a></td>
+</tr>
+<tr>
+<td class="tdl">Chicken and Egg</td>
+<td class="tdr"><a href="#Page_85">85</a></td>
+</tr>
+<tr>
+<td class="tdl">Chicken Surprise</td>
+<td class="tdr"><a href="#Page_86">86</a></td>
+</tr>
+<tr>
+<td class="tdl">Chicken and Ham</td>
+<td class="tdr"><a href="#Page_86">86</a></td>
+</tr>
+<tr>
+<td class="tdl">Chicken and Ham (Club)</td>
+<td class="tdr"><a href="#Page_86">86</a></td>
+</tr>
+<tr>
+<td class="tdl">Chicken and English Walnut</td>
+<td class="tdr"><a href="#Page_87">87</a></td>
+</tr>
+<tr>
+<td class="tdl">Chicken and Almond</td>
+<td class="tdr"><a href="#Page_87">87</a></td>
+</tr>
+<tr>
+<td class="tdl">Chicken and Green Pepper</td>
+<td class="tdr"><a href="#Page_88">88</a></td>
+</tr>
+<tr>
+<td class="tdl">Aspic Jelly</td>
+<td class="tdr"><a href="#Page_88">88</a></td>
+</tr>
+<tr>
+<td class="tdl">Reception</td>
+<td class="tdr"><a href="#Page_89">89</a></td>
+</tr>
+<tr>
+<td class="tdl">Queen</td>
+<td class="tdr"><a href="#Page_89">89</a></td>
+</tr>
+<tr>
+<td class="tdl">French Roll</td>
+<td class="tdr"><a href="#Page_89">89</a></td>
+</tr>
+<tr>
+<td class="tdl">Creole</td>
+<td class="tdr"><a href="#Page_90">90</a></td>
+</tr>
+<tr>
+<td class="tdl">Windsor</td>
+<td class="tdr"><a href="#Page_90">90</a></td>
+</tr>
+<tr>
+<td class="tdl">Biscuit</td>
+<td class="tdr"><a href="#Page_91">91</a></td>
+</tr>
+<tr>
+<td class="tdl">Saratoga</td>
+<td class="tdr"><a href="#Page_91">91</a></td>
+</tr>
+<tr>
+<td class="tdl">Sheridan Park Club</td>
+<td class="tdr"><a href="#Page_92">92</a></td>
+</tr>
+<tr>
+<td class="tdl">Colonial (Club)</td>
+<td class="tdr"><a href="#Page_92">92</a></td>
+</tr>
+<tr>
+<td class="tdl">Chicken and <i lang="fr">Pâté de Foie Gras</i></td>
+<td class="tdr"><a href="#Page_93">93</a></td>
+</tr>
+<tr>
+<td class="tdl">Chicken Biscuit Finger</td>
+<td class="tdr"><a href="#Page_93">93</a></td>
+</tr>
+<tr>
+<td class="tdl">Pressed Mock Chicken</td>
+<td class="tdr"><a href="#Page_94">94</a></td>
+</tr>
+<tr>
+<td class="tdl">Country Club</td>
+<td class="tdr"><a href="#Page_94">94</a></td>
+</tr>
+<tr>
+<td class="tdl">Chicago Club</td>
+<td class="tdr"><a href="#Page_95">95</a></td>
+</tr>
+<tr>
+<td class="tdl">Turkey</td>
+<td class="tdr"><a href="#Page_95">95</a></td>
+</tr>
+<tr>
+<td class="tdl">Hot Turkey</td>
+<td class="tdr"><a href="#Page_95">95</a></td>
+</tr>
+<tr>
+<td class="tdl">Turkey Club</td>
+<td class="tdr"><a href="#Page_96">96</a></td>
+</tr>
+<tr>
+<td class="tdl">Game</td>
+<td class="tdr"><a href="#Page_96">96</a></td>
+</tr>
+<tr>
+<td class="tdl">Truffle</td>
+<td class="tdr"><a href="#Page_96">96</a></td>
+</tr>
+<tr>
+<td class="tdl">Head Cheese</td>
+<td class="tdr"><a href="#Page_97">97</a></td>
+</tr>
+<tr>
+<td class="tdl">Sweetbread</td>
+<td class="tdr"><a href="#Page_97">97</a></td>
+</tr>
+<tr>
+<td class="tdl">Sausage</td>
+<td class="tdr"><a href="#Page_97">97</a></td>
+</tr>
+<tr>
+<td class="tdl">German Bologna</td>
+<td class="tdr"><a href="#Page_98">98</a></td>
+</tr>
+<tr>
+<td class="tdl">Frankfurt Sausage</td>
+<td class="tdr"><a href="#Page_98">98</a></td>
+</tr>
+<tr>
+<td class="tdl">Salami (Italian Sausage)</td>
+<td class="tdr"><a href="#Page_98">98</a></td>
+</tr>
+<tr>
+<td class="tdl"><i lang="fr">Pâté de foie gras</i></td>
+<td class="tdr"><a href="#Page_99">99</a></td>
+</tr>
+<tr>
+<td class="tdl"><i lang="fr">Pâté de foie gras</i> No. 2</td>
+<td class="tdr"><a href="#Page_99">99</a></td>
+</tr>
+<tr>
+<td class="tdl"><i lang="fr">Pâté de foie gras</i> No. 3</td>
+<td class="tdr"><a href="#Page_100">100</a></td>
+</tr>
+<tr>
+<td class="tdl">Imitation <i lang="fr">Pâté de foie gras</i></td>
+<td class="tdr"><a href="#Page_100">100</a></td>
+</tr>
+</table>
+
+
+<h4>CHEESE</h4>
+
+<table class="autotable wd70">
+<tr>
+<td class="tdl">American Cheese</td>
+<td class="tdr"><a href="#Page_103">103</a></td>
+</tr>
+<tr>
+<td class="tdl">American No. 2</td>
+<td class="tdr"><a href="#Page_103">103</a></td>
+</tr>
+<tr>
+<td class="tdl">American No. 3</td>
+<td class="tdr"><a href="#Page_103">103</a></td>
+</tr>
+<tr>
+<td class="tdl">American No. 4</td>
+<td class="tdr"><a href="#Page_104">104</a></td>
+</tr>
+<tr>
+<td class="tdl">Cheese Rare-bit</td>
+<td class="tdr"><a href="#Page_104">104</a></td>
+</tr>
+<tr>
+<td class="tdl">Brown Bread and America Cheese</td>
+<td class="tdr"><a href="#Page_105">105</a></td>
+</tr>
+<tr>
+<td class="tdl">Brown Bread and American Cheese No. 2</td>
+<td class="tdr"><a href="#Page_105">105</a></td>
+</tr>
+<tr>
+<td class="tdl">Fried Cheese</td>
+<td class="tdr"><a href="#Page_105">105</a></td>
+</tr>
+<tr>
+<td class="tdl">Neufchatel</td>
+<td class="tdr"><a href="#Page_106">106</a></td>
+</tr>
+<tr>
+<td class="tdl">Neufchatel and Nut</td>
+<td class="tdr"><a href="#Page_106">106</a></td>
+</tr>
+<tr>
+<td class="tdl">Neufchatel and Olive</td>
+<td class="tdr"><a href="#Page_106">106</a></td>
+</tr>
+<tr>
+<td class="tdl">Harlequin</td>
+<td class="tdr"><a href="#Page_107">107</a></td>
+</tr>
+<tr>
+<td class="tdl">Berlin</td>
+<td class="tdr"><a href="#Page_107">107</a></td>
+</tr>
+<tr>
+<td class="tdl">Limburger Cheese</td>
+<td class="tdr"><a href="#Page_107">107</a></td>
+</tr>
+<tr>
+<td class="tdl">Roquefort</td>
+<td class="tdr"><a href="#Page_108">108</a></td>
+</tr>
+<tr>
+<td class="tdl">German Club</td>
+<td class="tdr"><a href="#Page_108">108</a></td>
+</tr>
+<tr>
+<td class="tdl">Parmesan</td>
+<td class="tdr"><a href="#Page_108">108</a></td>
+</tr>
+<tr>
+<td class="tdl">Parmesan and Radish</td>
+<td class="tdr"><a href="#Page_109">109</a></td>
+</tr>
+<tr>
+<td class="tdl">Parmesan and Celery</td>
+<td class="tdr"><a href="#Page_109">109</a></td>
+</tr>
+<tr>
+<td class="tdl">Seafoam</td>
+<td class="tdr"><a href="#Page_110">110</a></td>
+</tr>
+<tr>
+<td class="tdl">French Cheese</td>
+<td class="tdr"><a href="#Page_110">110</a></td>
+</tr>
+<tr>
+<td class="tdl">Morocco</td>
+<td class="tdr"><a href="#Page_110">110</a></td>
+</tr>
+<tr>
+<td class="tdl">Club House</td>
+<td class="tdr"><a href="#Page_111">111</a></td>
+</tr>
+<tr>
+<td class="tdl">Cottage</td>
+<td class="tdr"><a href="#Page_111">111</a></td>
+</tr>
+<tr>
+<td class="tdl">Cottage No. 2</td>
+<td class="tdr"><a href="#Page_112">112</a></td>
+</tr>
+<tr>
+<td class="tdl">Gruyere</td>
+<td class="tdr"><a href="#Page_112">112</a></td>
+</tr>
+<tr>
+<td class="tdl">Cottage and Olive</td>
+<td class="tdr"><a href="#Page_112">112</a></td>
+</tr>
+<tr>
+<td class="tdl">Bohemian</td>
+<td class="tdr"><a href="#Page_113">113</a></td>
+</tr>
+<tr>
+<td class="tdl">Dutch</td>
+<td class="tdr"><a href="#Page_113">113</a></td>
+</tr>
+<tr>
+<td class="tdl">Waukesha Cheese</td>
+<td class="tdr"><a href="#Page_113">113</a></td>
+</tr>
+<tr>
+<td class="tdl">Imperial Cheese</td>
+<td class="tdr"><a href="#Page_114">114</a></td>
+</tr>
+<tr>
+<td class="tdl">Swiss Cheese</td>
+<td class="tdr"><a href="#Page_114">114</a></td>
+</tr>
+<tr>
+<td class="tdl">Swiss Cheese No. 2</td>
+<td class="tdr"><a href="#Page_114">114</a></td>
+</tr>
+<tr>
+<td class="tdl">Green Cheese</td>
+<td class="tdr"><a href="#Page_115">115</a></td>
+</tr>
+<tr>
+<td class="tdl">Swiss and Nut</td>
+<td class="tdr"><a href="#Page_115">115</a></td>
+</tr>
+<tr>
+<td class="tdl">Cream Cheese and Olive</td>
+<td class="tdr"><a href="#Page_115">115</a></td>
+</tr>
+<tr>
+<td class="tdl">Cream Cheese and Olive No. 2</td>
+<td class="tdr"><a href="#Page_116">116</a></td>
+</tr>
+<tr>
+<td class="tdl">Dairy</td>
+<td class="tdr"><a href="#Page_116">116</a></td>
+</tr>
+<tr>
+<td class="tdl">Cream Cheese and Pimolas</td>
+<td class="tdr"><a href="#Page_116">116</a></td>
+</tr>
+<tr>
+<td class="tdl">Cream Cheese and Pineapple</td>
+<td class="tdr"><a href="#Page_117">117</a></td>
+</tr>
+<tr>
+<td class="tdl">Cream Cheese and Walnut</td>
+<td class="tdr"><a href="#Page_117">117</a></td>
+</tr>
+<tr>
+<td class="tdl">Cream Cheese and Nut</td>
+<td class="tdr"><a href="#Page_117">117</a></td>
+</tr>
+<tr>
+<td class="tdl">Cream Cheese and Beet</td>
+<td class="tdr"><a href="#Page_118">118</a></td>
+</tr>
+<tr>
+<td class="tdl">Cream Cheese and Cucumber</td>
+<td class="tdr"><a href="#Page_118">118</a></td>
+</tr>
+<tr>
+<td class="tdl">Cream Cheese and Guava Jelly</td>
+<td class="tdr"><a href="#Page_118">118</a></td>
+</tr>
+<tr>
+<td class="tdl">Cream Cheese and Green Pepper</td>
+<td class="tdr"><a href="#Page_119">119</a></td>
+</tr>
+<tr>
+<td class="tdl">Cream Cheese and Parsley</td>
+<td class="tdr"><a href="#Page_119">119</a></td>
+</tr>
+<tr>
+<td class="tdl">Cream Cheese and Lettuce</td>
+<td class="tdr"><a href="#Page_119">119</a></td>
+</tr>
+<tr>
+<td class="tdl">Cream Cheese and Bar-le-Duc Currant</td>
+<td class="tdr"><a href="#Page_120">120</a></td>
+</tr>
+<tr>
+<td class="tdl">Toasted Wafers with Cream Cheese</td>
+<td class="tdr"><a href="#Page_120">120</a></td>
+</tr>
+<tr>
+<td class="tdl">Russian</td>
+<td class="tdr"><a href="#Page_121">121</a></td>
+</tr>
+<tr>
+<td class="tdl">Oriental</td>
+<td class="tdr"><a href="#Page_121">121</a></td>
+</tr>
+<tr>
+<td class="tdl">Dainty Cheese</td>
+<td class="tdr"><a href="#Page_121">121</a></td>
+</tr>
+<tr>
+<td class="tdl">Macaroon</td>
+<td class="tdr"><a href="#Page_122">122</a></td>
+</tr>
+<tr>
+<td class="tdl">Fairmont</td>
+<td class="tdr"><a href="#Page_122">122</a></td>
+</tr>
+<tr>
+<td class="tdl">Italian</td>
+<td class="tdr"><a href="#Page_123">123</a></td>
+</tr>
+<tr>
+<td class="tdl">Buffet</td>
+<td class="tdr"><a href="#Page_123">123</a></td>
+</tr>
+<tr>
+<td class="tdl">Bummers Custard Sandwich</td>
+<td class="tdr"><a href="#Page_123">123</a></td>
+</tr>
+</table>
+
+
+<h4>NUT</h4>
+
+<table class="autotable wd70">
+<tr>
+<td class="tdl">English Walnut</td>
+<td class="tdr"><a href="#Page_127">127</a></td>
+</tr>
+<tr>
+<td class="tdl">English Walnut No. 2</td>
+<td class="tdr"><a href="#Page_127">127</a></td>
+</tr>
+<tr>
+<td class="tdl">English Walnut No. 3</td>
+<td class="tdr"><a href="#Page_127">127</a></td>
+</tr>
+<tr>
+<td class="tdl">English Walnut and Fig</td>
+<td class="tdr"><a href="#Page_128">128</a></td>
+</tr>
+<tr>
+<td class="tdl">English Walnut and Ginger</td>
+<td class="tdr"><a href="#Page_128">128</a></td>
+</tr>
+<tr>
+<td class="tdl">English Walnut and Raisin</td>
+<td class="tdr"><a href="#Page_129">129</a></td>
+</tr>
+<tr>
+<td class="tdl">English Walnut and Date</td>
+<td class="tdr"><a href="#Page_129">129</a></td>
+</tr>
+<tr>
+<td class="tdl">Salted English Walnut</td>
+<td class="tdr"><a href="#Page_129">129</a></td>
+</tr>
+<tr>
+<td class="tdl">Black Walnut</td>
+<td class="tdr"><a href="#Page_130">130</a></td>
+</tr>
+<tr>
+<td class="tdl">Chestnut</td>
+<td class="tdr"><a href="#Page_130">130</a></td>
+</tr>
+<tr>
+<td class="tdl">Pecan</td>
+<td class="tdr"><a href="#Page_130">130</a></td>
+</tr>
+<tr>
+<td class="tdl">Pecan No. 2</td>
+<td class="tdr"><a href="#Page_131">131</a></td>
+</tr>
+<tr>
+<td class="tdl">Pecan No. 3</td>
+<td class="tdr"><a href="#Page_131">131</a></td>
+</tr>
+<tr>
+<td class="tdl">Pecan and English Walnut</td>
+<td class="tdr"><a href="#Page_131">131</a></td>
+</tr>
+<tr>
+<td class="tdl">Hickory Nut</td>
+<td class="tdr"><a href="#Page_132">132</a></td>
+</tr>
+<tr>
+<td class="tdl">Hickory Nut and Cheese</td>
+<td class="tdr"><a href="#Page_132">132</a></td>
+</tr>
+<tr>
+<td class="tdl">Peanut</td>
+<td class="tdr"><a href="#Page_132">132</a></td>
+</tr>
+<tr>
+<td class="tdl">Peanut No. 2</td>
+<td class="tdr"><a href="#Page_133">133</a></td>
+</tr>
+<tr>
+<td class="tdl">Peanut No. 3</td>
+<td class="tdr"><a href="#Page_133">133</a></td>
+</tr>
+<tr>
+<td class="tdl">Peanut No. 4</td>
+<td class="tdr"><a href="#Page_133">133</a></td>
+</tr>
+<tr>
+<td class="tdl">Peanut and Banana</td>
+<td class="tdr"><a href="#Page_134">134</a></td>
+</tr>
+<tr>
+<td class="tdl">Peanut Mayonnaise</td>
+<td class="tdr"><a href="#Page_134">134</a></td>
+</tr>
+<tr>
+<td class="tdl">Almond</td>
+<td class="tdr"><a href="#Page_135">135</a></td>
+</tr>
+<tr>
+<td class="tdl">Almond No. 2</td>
+<td class="tdr"><a href="#Page_135">135</a></td>
+</tr>
+<tr>
+<td class="tdl">Almond No. 3</td>
+<td class="tdr"><a href="#Page_135">135</a></td>
+</tr>
+<tr>
+<td class="tdl">Almond and Celery</td>
+<td class="tdr"><a href="#Page_136">136</a></td>
+</tr>
+<tr>
+<td class="tdl">Almond and Lemon</td>
+<td class="tdr"><a href="#Page_136">136</a></td>
+</tr>
+<tr>
+<td class="tdl">Toasted Almond</td>
+<td class="tdr"><a href="#Page_136">136</a></td>
+</tr>
+</table>
+
+
+<h4>SWEET</h4>
+
+<table class="autotable wd70">
+<tr>
+<td class="tdl">Orange</td>
+<td class="tdr"><a href="#Page_139">139</a></td>
+</tr>
+<tr>
+<td class="tdl">Orange Marmalade</td>
+<td class="tdr"><a href="#Page_139">139</a></td>
+</tr>
+<tr>
+<td class="tdl">Orange Marmalade No. 2</td>
+<td class="tdr"><a href="#Page_139">139</a></td>
+</tr>
+<tr>
+<td class="tdl">Dainty Ribbon</td>
+<td class="tdr"><a href="#Page_140">140</a></td>
+</tr>
+<tr>
+<td class="tdl">Gem</td>
+<td class="tdr"><a href="#Page_140">140</a></td>
+</tr>
+<tr>
+<td class="tdl">Lemon</td>
+<td class="tdr"><a href="#Page_140">140</a></td>
+</tr>
+<tr>
+<td class="tdl">Fruit</td>
+<td class="tdr"><a href="#Page_141">141</a></td>
+</tr>
+<tr>
+<td class="tdl">Strawberry</td>
+<td class="tdr"><a href="#Page_141">141</a></td>
+</tr>
+<tr>
+<td class="tdl">Grape</td>
+<td class="tdr"><a href="#Page_141">141</a></td>
+</tr>
+<tr>
+<td class="tdl">Red Raspberry</td>
+<td class="tdr"><a href="#Page_142">142</a></td>
+</tr>
+<tr>
+<td class="tdl">Apple</td>
+<td class="tdr"><a href="#Page_142">142</a></td>
+</tr>
+<tr>
+<td class="tdl">Apple No. 2</td>
+<td class="tdr"><a href="#Page_142">142</a></td>
+</tr>
+<tr>
+<td class="tdl">Apple Butter</td>
+<td class="tdr"><a href="#Page_142">142</a></td>
+</tr>
+<tr>
+<td class="tdl">Pineapple</td>
+<td class="tdr"><a href="#Page_143">143</a></td>
+</tr>
+<tr>
+<td class="tdl">Cherry</td>
+<td class="tdr"><a href="#Page_143">143</a></td>
+</tr>
+<tr>
+<td class="tdl">Cherry No. 2</td>
+<td class="tdr"><a href="#Page_143">143</a></td>
+</tr>
+<tr>
+<td class="tdl">Candied Cherry</td>
+<td class="tdr"><a href="#Page_144">144</a></td>
+</tr>
+<tr>
+<td class="tdl">Candied Cherry No. 2</td>
+<td class="tdr"><a href="#Page_144">144</a></td>
+</tr>
+<tr>
+<td class="tdl">Cream &amp; Candied Fruit</td>
+<td class="tdr"><a href="#Page_144">144</a></td>
+</tr>
+<tr>
+<td class="tdl">Cake &amp; Candied Cherry</td>
+<td class="tdr"><a href="#Page_145">145</a></td>
+</tr>
+<tr>
+<td class="tdl">Tutti-Frutti</td>
+<td class="tdr"><a href="#Page_145">145</a></td>
+</tr>
+<tr>
+<td class="tdl">Banana</td>
+<td class="tdr"><a href="#Page_146">146</a></td>
+</tr>
+<tr>
+<td class="tdl">Banana No. 2</td>
+<td class="tdr"><a href="#Page_146">146</a></td>
+</tr>
+<tr>
+<td class="tdl">Banana and Cherry</td>
+<td class="tdr"><a href="#Page_146">146</a></td>
+</tr>
+<tr>
+<td class="tdl">Banana Toast</td>
+<td class="tdr"><a href="#Page_147">147</a></td>
+</tr>
+<tr>
+<td class="tdl">Banana and Toasted Brown Bread</td>
+<td class="tdr"><a href="#Page_147">147</a></td>
+</tr>
+<tr>
+<td class="tdl">Oriental</td>
+<td class="tdr"><a href="#Page_147">147</a></td>
+</tr>
+<tr>
+<td class="tdl">Five O’clock Tea</td>
+<td class="tdr"><a href="#Page_148">148</a></td>
+</tr>
+<tr>
+<td class="tdl">Fig</td>
+<td class="tdr"><a href="#Page_148">148</a></td>
+</tr>
+<tr>
+<td class="tdl">Fig No. 2</td>
+<td class="tdr"><a href="#Page_148">148</a></td>
+</tr>
+<tr>
+<td class="tdl">Fig No. 3</td>
+<td class="tdr"><a href="#Page_149">149</a></td>
+</tr>
+<tr>
+<td class="tdl">Favorite</td>
+<td class="tdr"><a href="#Page_149">149</a></td>
+</tr>
+<tr>
+<td class="tdl">Fig and Nut</td>
+<td class="tdr"><a href="#Page_149">149</a></td>
+</tr>
+<tr>
+<td class="tdl">Fig and Nut No. 2</td>
+<td class="tdr"><a href="#Page_150">150</a></td>
+</tr>
+<tr>
+<td class="tdl">Fig and Roll</td>
+<td class="tdr"><a href="#Page_150">150</a></td>
+</tr>
+<tr>
+<td class="tdl">Lady Finger</td>
+<td class="tdr"><a href="#Page_150">150</a></td>
+</tr>
+<tr>
+<td class="tdl">Date and Fig</td>
+<td class="tdr"><a href="#Page_151">151</a></td>
+</tr>
+<tr>
+<td class="tdl">Date and Nut</td>
+<td class="tdr"><a href="#Page_151">151</a></td>
+</tr>
+<tr>
+<td class="tdl">Date and Orange</td>
+<td class="tdr"><a href="#Page_151">151</a></td>
+</tr>
+<tr>
+<td class="tdl">Raisin</td>
+<td class="tdr"><a href="#Page_152">152</a></td>
+</tr>
+<tr>
+<td class="tdl">Fruit Jelly</td>
+<td class="tdr"><a href="#Page_152">152</a></td>
+</tr>
+<tr>
+<td class="tdl">Jelly and Nut</td>
+<td class="tdr"><a href="#Page_153">153</a></td>
+</tr>
+<tr>
+<td class="tdl">Currant Jelly</td>
+<td class="tdr"><a href="#Page_153">153</a></td>
+</tr>
+<tr>
+<td class="tdl">Currant Jelly and English Walnut</td>
+<td class="tdr"><a href="#Page_153">153</a></td>
+</tr>
+<tr>
+<td class="tdl">Tomato Jelly</td>
+<td class="tdr"><a href="#Page_154">154</a></td>
+</tr>
+<tr>
+<td class="tdl">Quince Jelly and Nut</td>
+<td class="tdr"><a href="#Page_154">154</a></td>
+</tr>
+<tr>
+<td class="tdl">Quince Jelly</td>
+<td class="tdr"><a href="#Page_154">154</a></td>
+</tr>
+<tr>
+<td class="tdl">Gooseberry Jam</td>
+<td class="tdr"><a href="#Page_155">155</a></td>
+</tr>
+<tr>
+<td class="tdl">Claret Jelly</td>
+<td class="tdr"><a href="#Page_155">155</a></td>
+</tr>
+<tr>
+<td class="tdl">Marbled Bread</td>
+<td class="tdr"><a href="#Page_155">155</a></td>
+</tr>
+<tr>
+<td class="tdl">Banana</td>
+<td class="tdr"><a href="#Page_156">156</a></td>
+</tr>
+<tr>
+<td class="tdl">Marron</td>
+<td class="tdr"><a href="#Page_156">156</a></td>
+</tr>
+<tr>
+<td class="tdl">Honey</td>
+<td class="tdr"><a href="#Page_156">156</a></td>
+</tr>
+<tr>
+<td class="tdl">Honey and Banana</td>
+<td class="tdr"><a href="#Page_156">156</a></td>
+</tr>
+<tr>
+<td class="tdl">French Tea</td>
+<td class="tdr"><a href="#Page_157">157</a></td>
+</tr>
+<tr>
+<td class="tdl">Dainty Peanut</td>
+<td class="tdr"><a href="#Page_157">157</a></td>
+</tr>
+<tr>
+<td class="tdl">Veranda</td>
+<td class="tdr"><a href="#Page_157">157</a></td>
+</tr>
+<tr>
+<td class="tdl">Puff Paste</td>
+<td class="tdr"><a href="#Page_158">158</a></td>
+</tr>
+<tr>
+<td class="tdl">Dream</td>
+<td class="tdr"><a href="#Page_158">158</a></td>
+</tr>
+<tr>
+<td class="tdl">Chocolate</td>
+<td class="tdr"><a href="#Page_158">158</a></td>
+</tr>
+<tr>
+<td class="tdl">Chocolate and Nut</td>
+<td class="tdr"><a href="#Page_159">159</a></td>
+</tr>
+<tr>
+<td class="tdl">Maple Cream</td>
+<td class="tdr"><a href="#Page_159">159</a></td>
+</tr>
+<tr>
+<td class="tdl">Maple Sugar</td>
+<td class="tdr"><a href="#Page_159">159</a></td>
+</tr>
+<tr>
+<td class="tdl">Log Cabin</td>
+<td class="tdr"><a href="#Page_160">160</a></td>
+</tr>
+<tr>
+<td class="tdl">Ginger</td>
+<td class="tdr"><a href="#Page_160">160</a></td>
+</tr>
+<tr>
+<td class="tdl">Ginger and Orange</td>
+<td class="tdr"><a href="#Page_160">160</a></td>
+</tr>
+<tr>
+<td class="tdl">Chestnut and Prune</td>
+<td class="tdr"><a href="#Page_161">161</a></td>
+</tr>
+<tr>
+<td class="tdl">Hallowe’en</td>
+<td class="tdr"><a href="#Page_161">161</a></td>
+</tr>
+<tr>
+<td class="tdl">India</td>
+<td class="tdr"><a href="#Page_162">162</a></td>
+</tr>
+<tr>
+<td class="tdl">Whipped Cream</td>
+<td class="tdr"><a href="#Page_162">162</a></td>
+</tr>
+<tr>
+<td class="tdl">School</td>
+<td class="tdr"><a href="#Page_162">162</a></td>
+</tr>
+<tr>
+<td class="tdl">Cocoanut</td>
+<td class="tdr"><a href="#Page_163">163</a></td>
+</tr>
+<tr>
+<td class="tdl">Cocoanut No. 2</td>
+<td class="tdr"><a href="#Page_163">163</a></td>
+</tr>
+<tr>
+<td class="tdl">Nut and Fruit</td>
+<td class="tdr"><a href="#Page_164">164</a></td>
+</tr>
+<tr>
+<td class="tdl">Fudge</td>
+<td class="tdr"><a href="#Page_164">164</a></td>
+</tr>
+<tr>
+<td class="tdl">Violet</td>
+<td class="tdr"><a href="#Page_165">165</a></td>
+</tr>
+<tr>
+<td class="tdl">Rose-Leaf</td>
+<td class="tdr"><a href="#Page_165">165</a></td>
+</tr>
+<tr>
+<td class="tdl">Clover</td>
+<td class="tdr"><a href="#Page_165">165</a></td>
+</tr>
+<tr>
+<td class="tdl">Nasturtium</td>
+<td class="tdr"><a href="#Page_166">166</a></td>
+</tr>
+<tr>
+<td class="tdl">Chinese Nut</td>
+<td class="tdr"><a href="#Page_166">166</a></td>
+</tr>
+<tr>
+<td class="tdl">Cream</td>
+<td class="tdr"><a href="#Page_166">166</a></td>
+</tr>
+</table>
+
+
+<h4>MISCELLANEOUS</h4>
+
+<table class="autotable wd70">
+<tr>
+<td class="tdl">Boston Baked Bean</td>
+<td class="tdr"><a href="#Page_169">169</a></td>
+</tr>
+<tr>
+<td class="tdl">New England</td>
+<td class="tdr"><a href="#Page_169">169</a></td>
+</tr>
+<tr>
+<td class="tdl">Mexican</td>
+<td class="tdr"><a href="#Page_169">169</a></td>
+</tr>
+<tr>
+<td class="tdl">Potato</td>
+<td class="tdr"><a href="#Page_170">170</a></td>
+</tr>
+<tr>
+<td class="tdl">Potato and Ham</td>
+<td class="tdr"><a href="#Page_170">170</a></td>
+</tr>
+<tr>
+<td class="tdl">Rice</td>
+<td class="tdr"><a href="#Page_170">170</a></td>
+</tr>
+<tr>
+<td class="tdl">Popcorn</td>
+<td class="tdr"><a href="#Page_171">171</a></td>
+</tr>
+<tr>
+<td class="tdl">Dyspeptic</td>
+<td class="tdr"><a href="#Page_171">171</a></td>
+</tr>
+<tr>
+<td class="tdl">Mosaic</td>
+<td class="tdr"><a href="#Page_172">172</a></td>
+</tr>
+<tr>
+<td class="tdl">Sandwich Rolls</td>
+<td class="tdr"><a href="#Page_172">172</a></td>
+</tr>
+</table>
+
+
+
+<h4>CANAPES</h4>
+
+<table class="autotable wd70">
+<tr>
+<td class="tdl">Canapes</td>
+<td class="tdr"><a href="#Page_175">175</a></td>
+</tr>
+<tr>
+<td class="tdl">Caviare</td>
+<td class="tdr"><a href="#Page_175">175</a></td>
+</tr>
+<tr>
+<td class="tdl">Herring</td>
+<td class="tdr"><a href="#Page_175">175</a></td>
+</tr>
+<tr>
+<td class="tdl">Anchovy</td>
+<td class="tdr"><a href="#Page_176">176</a></td>
+</tr>
+<tr>
+<td class="tdl">Lobster</td>
+<td class="tdr"><a href="#Page_176">176</a></td>
+</tr>
+<tr>
+<td class="tdl">Crab</td>
+<td class="tdr"><a href="#Page_176">176</a></td>
+</tr>
+<tr>
+<td class="tdl">Sardine</td>
+<td class="tdr"><a href="#Page_177">177</a></td>
+</tr>
+<tr>
+<td class="tdl">Sardine No. 2</td>
+<td class="tdr"><a href="#Page_177">177</a></td>
+</tr>
+<tr>
+<td class="tdl">Sardellen</td>
+<td class="tdr"><a href="#Page_177">177</a></td>
+</tr>
+<tr>
+<td class="tdl">Salmon</td>
+<td class="tdr"><a href="#Page_178">178</a></td>
+</tr>
+<tr>
+<td class="tdl">Fish</td>
+<td class="tdr"><a href="#Page_178">178</a></td>
+</tr>
+<tr>
+<td class="tdl">Ham</td>
+<td class="tdr"><a href="#Page_178">178</a></td>
+</tr>
+<tr>
+<td class="tdl">Ham No. 2</td>
+<td class="tdr"><a href="#Page_179">179</a></td>
+</tr>
+<tr>
+<td class="tdl">Bacon</td>
+<td class="tdr"><a href="#Page_179">179</a></td>
+</tr>
+<tr>
+<td class="tdl">Tongue</td>
+<td class="tdr"><a href="#Page_179">179</a></td>
+</tr>
+<tr>
+<td class="tdl">Chicken</td>
+<td class="tdr"><a href="#Page_180">180</a></td>
+</tr>
+<tr>
+<td class="tdl">Nut and Olive</td>
+<td class="tdr"><a href="#Page_180">180</a></td>
+</tr>
+<tr>
+<td class="tdl">Tomato and Cucumber</td>
+<td class="tdr"><a href="#Page_180">180</a></td>
+</tr>
+</table>
+
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter"></div>
+
+<div class="transnote" id="ENDNOTE">
+
+<strong>TRANSCRIBER’S NOTE</strong>
+
+<p class="noindent">The index was not checked for correct page
+references.</p>
+
+<p class="noindent">Obvious typographical errors and punctuation errors have been
+corrected after careful comparison with other occurrences within
+the text and consultation of external sources.</p>
+
+<p class="noindent">Except for those changes noted below, all misspellings in the text,
+and inconsistent or archaic usage, have been retained.</p>
+
+
+<table class="autotable fs90">
+<tr>
+<td class="tdlt wd15">Pg <a href="#SALAD">39</a>:</td>
+<td class="tdl">“Salads” replaced with “Salad” to match other references.</td>
+</tr>
+<tr>
+<td class="tdlt">Pg <a href="#HOT_HAM">68</a>:</td>
+<td class="tdl">Hot Ham Sandwich omits instruction to fry the sandwich, this has not been corrected.</td>
+</tr>
+<tr>
+<td class="tdlt">Pp <a href="#on">74</a>, <a href="#on2">77</a>:</td>
+<td class="tdl">“on teaspoonful” replaced with “one teaspoonful”.</td>
+</tr>
+</table>
+
+</div>
+
+<div style='text-align:center'>*** END OF THE PROJECT GUTENBERG EBOOK 75893 ***</div>
+</body>
+</html>
+
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+++ b/LICENSE.txt
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+This book, including all associated images, markup, improvements,
+metadata, and any other content or labor, has been confirmed to be
+in the PUBLIC DOMAIN IN THE UNITED STATES.
+
+Procedures for determining public domain status are described in
+the "Copyright How-To" at https://www.gutenberg.org.
+
+No investigation has been made concerning possible copyrights in
+jurisdictions other than the United States. Anyone seeking to utilize
+this book outside of the United States should confirm copyright
+status under the laws that apply to them.
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+++ b/README.md
@@ -0,0 +1,2 @@
+Project Gutenberg (https://www.gutenberg.org) public repository for
+book #75893 (https://www.gutenberg.org/ebooks/75893)