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| committer | nfenwick <nfenwick@pglaf.org> | 2025-04-17 11:21:38 -0700 |
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diff --git a/75893-h/75893-h.htm b/75893-h/75893-h.htm new file mode 100644 index 0000000..7e39d1c --- /dev/null +++ b/75893-h/75893-h.htm @@ -0,0 +1,6428 @@ +<!DOCTYPE html> +<html lang="en"> +<head> + <meta charset="UTF-8"> + <title> + The up-to-date sandwich book | Project Gutenberg + </title> + <link rel="icon" href="images/cover.jpg" type="image/x-cover"> + <style> + + body { + margin-left: 10%; + margin-right: 10%; + } + + h1,h2,h3,h4{ + text-align: center; /* all headings centered */ + clear: both; + font-weight: normal; + } + + h1 { + margin-bottom: 8em; + letter-spacing: .05em; + word-spacing: .3em; + } + + h2 { + margin-top: 6em; + margin-bottom: 6em; + letter-spacing: .2em; + } + + h3 + { + letter-spacing: 0.2em; + font-style: italic; + font-weight: normal; + } + + p { + margin-top: .51em; + text-align: justify; + margin-bottom: .49em; + } + + .p2 {margin-top: 2em;} + .p4 {margin-top: 4em;} + .p6 {margin-top: 6em;} + + hr { + width: 33%; + margin-top: 2em; + margin-bottom: 2em; + margin-left: 33.5%; + margin-right: 33.5%; + clear: both; + } + + hr.chap {width: 65%; margin-left: 17.5%; margin-right: 17.5%;} + @media print { hr.chap {display: none; visibility: hidden;} } + + hr.r5 {width: 5%; margin-top: .5em; margin-bottom: .5em; margin-left: 47.5%; margin-right: 47.5%;} + + div.chapter {page-break-before: always;} + + table { + margin-left: auto; + margin-right: auto; + } + table.autotable { border-collapse: collapse; } + table.autotable td { padding: 0.25em; } + + .tdl {text-align: left;} + .tdr {text-align: right;} + + .pagenum { /* uncomment the next line for invisible page numbers */ + /* visibility: hidden; */ + position: absolute; + left: 92%; + font-size: small; + text-align: right; + font-style: normal; + font-weight: normal; + font-variant: normal; + text-indent: 0; + } /* page numbers */ + + .center {text-align: center; + text-indent: 0em;} + + .up {text-transform: uppercase;} + + /* Images */ + + img { + max-width: 100%; + height: auto; + } + img.w100 {width: 100%;} + + + .figcenter { + margin: auto; + text-align: center; + page-break-inside: avoid; + max-width: 100%; + } + + + /* Transcriber's notes */ + .transnote { + color: black; + font-size:small; + padding:0.5em; + margin-bottom:5em; + font-family:sans-serif, serif; + } + + + p { + margin-top: .51em; + text-align: justify; + margin-bottom: .49em; + text-indent: 2em; + } + + /* to undo start of para indent */ + .noindent {text-indent: 0;} + + .p2 {margin-top: 2em;} + .pb2 {margin-bottom: 2em;} + .p6 {margin-top: 6em;} + + + .fs60 {font-size: 60%;} + .fs70 {font-size: 70%;} + .fs75 {font-size: 75%;} + .fs80 {font-size: 80%;} + .fs90 {font-size: 90%;} + .fs120 {font-size: 120%;} + .fs150 {font-size: 150%;} + .fs180 {font-size: 180%;} + .fs250 {font-size: 250%;} + .fs300 {font-size: 300%;} + + .wsp {word-spacing: 0.3em;} + .wsp1 {word-spacing: 0.15em;} + .lsp0 {letter-spacing: 0.0em;} + .lspp5 {letter-spacing: 0.05em;} + .lsp1 {letter-spacing: 0.1em;} + .lsp2 {letter-spacing: 0.2em;} + .tdlt {text-align: left; + vertical-align: top;} + .wd15 {width: 15%;} + .wd60 {width: 60%;} + .wd70 {width: 70%;} + + .pagenum { + position: absolute; + left: 92%; + font-size: small; + text-align: right; + font-style: normal; + font-weight: normal; + font-variant: normal; + text-indent: 0; + color: #A9A9A9 + } /* page numbers */ + + /* Transcriber's notes */ + .transnote {border: 1px solid; + color: black; + font-size:small; + padding:0.5em; + margin-bottom:5em; + font-family:sans-serif, serif; + } + + .corr { + text-decoration: none; + border-bottom: thin dashed blue;} + + .x-ebookmaker .corr { + text-decoration: none; + border-bottom: none;} + + + /* Illustration classes */ + .illowp20 {width: 20%; max-width:10em;} + .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; + margin: 0.05em 0.2em 0em .15em; + font-size: 350%; + line-height:0.7em; + clear: both; + } + + .x-ebookmaker p.drop-cap {text-indent: 0em;} + + .x-ebookmaker p.drop-cap:first-letter { + float: none; + margin: 0; + font-size: 100%;} +</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 & 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 & 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—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—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 & Candied Fruit</td> +<td class="tdr"><a href="#Page_144">144</a></td> +</tr> +<tr> +<td class="tdl">Cake & 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> + diff --git a/75893-h/images/colophon.jpg b/75893-h/images/colophon.jpg Binary files differnew file mode 100644 index 0000000..6b0a867 --- /dev/null +++ b/75893-h/images/colophon.jpg diff --git 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