CHAPTER XII

SANDWICHES

THE best sandwiches are made from bread which is fine grained and one day old.

Always cream the butter for buttering the bread.

Spread the loaf with butter before cutting the slice from the loaf. Cut each slice as thin as possible. After cutting, spread the slice with the sandwich mixture, and cover with another slice. Press the slices together firmly; cut off all crust and cut in rounds, triangles, or any shape desired.

Keep sandwiches wrapped in a cheese cloth which has been thoroughly dampened with cold water, and pack in a closed box until ready to use.

Anchovy Sandwiches

Remove the bones from one dozen anchovies; add the yolks of three hard-cooked eggs, and pound to a paste.

Mix two tablespoons Parmesan cheese with a few grains of cayenne; add to anchovy mixture, with enough cream to make of the consistency to spread.

Use for a filling between slices of buttered white bread.

Caviare Sandwiches

Mix three tablespoons lemon juice, three tablespoons olive oil, and one quarter pound Russian caviare. Beat until creamy. Spread between thin slices of bread.

Celery Sandwiches

Mix one cup finely shredded celery, one fourth cup finely chopped nuts, and one fourth cup chopped olives. Moisten with Mayonnaise and spread between thin slices of brown bread.

Cheese Sandwiches No. 1

Mix one cream cheese with an equal amount of chopped walnuts; add a few grains of cayenne, season with salt, and moisten with cream. Use for a filling for graham sandwiches.

Cheese Sandwiches No. 2

Pound one quarter pound American cheese with two tablespoons butter, a few grains cayenne, and one teaspoon mustard; moisten with tarragon vinegar, and spread between thin slices of white bread.

Cheese Sandwiches No. 3

Mix one cream cheese with an equal amount of chopped pimolas; season with salt and cayenne, and moisten with cream or Mayonnaise.

Use for a filling for white or brown bread sandwiches.

Chicken Sandwiches No. 1

Mix one cup chopped chicken with one fourth cup Mayonnaise. Spread between thin slices of buttered bread.

Chicken Sandwiches No. 2

Mix one cup chopped chicken with one cup chopped almonds; moisten with cream; season with salt and paprika. Use for filling for entire wheat bread sandwiches.

Cucumber Sandwiches

Slice one cucumber; marinate with French Dressing. Sprinkle thin slices of white bread with cayenne; spread with marinated cucumbers, and cover with white bread cut in thin slices.

Egg Sandwiches

Chop two hard-cooked eggs; add olive oil and seasonings until of the consistency to spread. Use for a filling for graham bread sandwiches.

Lobster Salad Sandwiches

Mix one cup chopped lobster meat with Mayonnaise. Marinate crisp lettuce leaves. Arrange drained leaves on thin slices of bread; cover with lobster, and cover lobster with bread; sprinkle dried lobster coral on top of each sandwich. Prepare just before serving; if allowed to stand they will be unsatisfactory.

Favorite Sandwiches

Cream two tablespoons butter, add one half cup grated American cheese, two tablespoons anchovy essence, one fourth teaspoon each of paprika and mustard, and one half cup finely chopped olives. Season with salt and spread between thin slices of bread.

Club Sandwiches

Marinate crisp lettuce leaves. Butter thin slices of bread; arrange on bread one lettuce leaf, on leaf a thin slice of tongue spread with Mayonnaise, on top of this a slice of tomato spread with Mayonnaise, and cover with a thin slice of buttered bread.

Sardine Sandwiches

Mix twelve boned and skinned sardines, one tablespoon chopped pimolas and one tablespoon lemon juice. Use for filling between buttered slices of white bread.

Ham Sandwiches

Mix one cup chopped ham, one teaspoon vinegar, one teaspoon French mustard, one teaspoon horse-radish and one tablespoon olive oil. Spread between buttered slices of white bread.

Tomato and Horse-radish Sandwiches

Mix one quarter cup mayonnaise with one quarter cup horse-radish. Sprinkle slices of tomato with salt. Spread thin slices of bread with horse-radish mixture, and put sliced tomato between.

Nasturtium Sandwiches

Spread thin slices of white bread with Mayonnaise; use the petals of nasturtium flowers for filling, allowing some of the petals to come beyond the edge of the bread.

Jelly Sandwiches

Spread buttered bread with jelly and sprinkle jelly with chopped nuts. Cover with buttered bread, and shape.

Ginger Sandwiches

Use finely chopped Canton ginger for a filling for graham bread sandwiches.

Orange Sandwiches

Use orange marmalade for a filling for white or whole wheat bread sandwiches.

Striped Bread Sandwiches

Make an equal number of white bread and brown bread sandwiches; place sandwiches together in alternating colors. Wrap in damp cheese cloth and press over night. Cut in thin slices, then in strips.

When cut, these sandwiches give the appearance of marbled bread.

Fig Sandwiches

Stew figs, season with wine and lemon juice, and use for a filling for white or graham bread sandwiches.

Nut Sandwiches

Mix one cup each of chopped peanuts and walnuts with two tablespoons Mayonnaise Dressing. Spread between buttered slices of brown bread.

Chocolate Sandwich No. 1

Melt two ounces Lowney’s Premium Chocolate. Add two tablespoons hot cream (or hot milk), two tablespoons wine (or one teaspoon vanilla), and enough confectioner’s sugar to make of the consistency to spread. Use for a filling between crackers, or thin slices of bread or cake. Finely chopped nuts slightly salted may be added to the chocolate mixture.

Chocolate Sandwich No. 2

Cut stale bread in thin slices, cut slices in fancy shapes, butter each slice and spread with Chocolate Mixture.

Chocolate Mixture

Melt one fourth cup Lowney’s Premium Chocolate, add two tablespoons sugar, two tablespoons hot water, cook over hot water five minutes, add one teaspoon butter and one half teaspoon vanilla.

Chocolate Sandwich No. 3

Spread Chocolate Mixture on saltine crackers, sprinkle with chopped walnuts and cover with saltine crackers.

Lettuce, Water Cress, Sardine, Shrimp and Oyster Sandwiches

Lettuce, water cress, sardines, shrimp and oysters may be mixed with French Dressing or Mayonnaise, and used for filling for sandwiches.