Chapter 2

Cut slices of brown bread about a half inch thick. Do not remove the crusts. Take a half pint of cottage cheese; press it through a sieve; add to it two tablespoonfuls of melted butter, a half teaspoonful of salt and two tablespoonfuls of thick cream. Beat until smooth and light. Spread each slice of bread thickly with the cheese mixture, then put a very thin slice of white bread on top of the cheese, then cheese and brown bread, press together. Have the outside brown bread with a layer of cheese on each, and between the layers of cheese a slice of white bread. These are palatable, and are very much better for the average workman than bread and ham.

German Sandwiches

Put a half pound of Swiss cheese through the meat grinder; add to it the yolks of two eggs, four tablespoonfuls of olive oil, a dash of cayenne and a half teaspoonful of salt. Rub until you have a perfectly smooth paste. Put this mixture between layers of buttered rye bread and serve. Do not trim the crusts nor cut.

Honolulu Sandwiches

Put two Spanish sweet peppers (pimientos), one Neufchatel cheese, one pared and quartered apple and twelve blanched almonds through the meat grinder. These may be put through alternately, or mixed as you grind. Rub the mixture, add a half teaspoonful of salt and a saltspoonful of paprika. Spread this between thin slices of buttered white or brown bread. Press, cut the crusts and cut into fingers.

My Favorite

½ pound of American cheese ½ cupful of thick sour cream 1 teaspoonful of Worcestershire sauce 1 tablespoonful of tomato catsup ½ teaspoonful of salt ½ teaspoonful of paprika

Chop or mash the cheese, add gradually the cream, and when smooth add all the other ingredients. Spread this mixture on thin slices of buttered bread, cover the top with chopped cress, then cover with another slice of bread, press the two together, trim off the crusts and cut into triangles.

Creole Sandwiches

Put a half pound of American cheese through your meat grinder, add to it one Neufchatel cheese, mix well together; add one fresh peeled chopped tomato. Peel the tomato and cut it into halves; squeeze out the seeds and chop the flesh quite fine. Add one finely chopped sweet red pepper. Add a half teaspoonful of salt and a little black pepper; mix and spread between slices of white bread, or you may use one slice of white with one slice of whole wheat bread. These are usually served cut into rounds with an ordinary cake cutter. If you cut these economically you can make one good sized round sandwich and a crescent from each, or if you use a very small cutter you should make four round sandwiches.

Curry Sandwiches

Rub one Neufchatel or Philadelphia cream cheese to a paste. Add one pimiento, chopped fine; a dozen almonds put through the meat grinder; a dozen pecan meats, also ground; a tablespoonful of tomato catsup, a level teaspoonful of curry and two tablespoonfuls of desiccated grated cocoanut. Mix thoroughly, add sufficient olive oil to make a smooth paste, and spread between thin, unbuttered slices of white bread; trim the crusts and cut into long fingers. These are nice to serve with plain lettuce salad at dinner.

Deviled Cheese Sandwiches

Put one pound of American cheese through your meat chopper. Add two tablespoonfuls of tomato catsup, one teaspoonful of Worcestershire sauce, a half teaspoonful of paprika, a dash of cayenne, two tablespoonfuls of olive oil or melted butter, four tablespoonfuls of sherry and a half teaspoonful of salt. Mix until perfectly smooth, and spread between thin slices of buttered bread; trim the crusts and cut into triangles.

Roquefort Sandwiches

Mash a quarter of a pound of Roquefort cheese, adding gradually sufficient melted butter to make a paste. Spread this between slices of buttered bread, press together, trim the crusts, and cut into fingers.

Camembert Sandwiches

Spread Camembert cheese between slices of buttered whole wheat bread, trim the crusts and cut into shape. These may be served after lunch with coffee, or are exceedingly nice for picnics or for afternoons where coffee is served.

Cottage Cheese Sandwiches

These are nice for country picnics. The cottage cheese should be made rather dry. After it has drained and is quite dry, moisten it by adding either thick cream or melted butter; do not make it too soft. Add a saltspoonful of black pepper and a palatable seasoning of salt. Spread between slices of buttered whole wheat or white bread, press the two together, trim the crusts and cut into shape.

Salt-Cucumber Sandwiches

Spread the bread, and cut the slices about half an inch thick. Then cut a German or Holland cucumber into very thin slices; put these slices all over the bread. Take the center from a head of lettuce; hold it together, and slice it down in sort of shreds; put this over the cucumber, and have ready some white meat of chicken, cut into the thinnest possible slices, and cover the lettuce with chicken; then sprinkle over more shredded lettuce and a little mayonnaise; put over another slice of buttered bread; press the two together, trim into shape and serve on a napkin in a pretty wicker basket.

Cucumber Sandwiches

These are very nice to serve with a fish course in place of bread or rolls and a salad. Slice the cucumbers very thin and soak them in ice water for one or two hours. They must be crisp and brittle and made just at serving time. Beat together three tablespoonfuls of olive oil, one tablespoonful of vinegar, a saltspoonful of salt and a dash of pepper; stand this dressing on the ice until it thickens. Butter thin slices of bread, cover them with a layer of cucumbers that have been drained and dried on a napkin, sprinkle over the dressing, put on another layer of buttered bread. Press together, trim the crusts and cut into triangles. Heap these at once on a napkin and send to the table.

Curried Oyster Sandwiches

Butter a slice of bread before you take it off the loaf; cut it about a half inch thick and remove the crusts. First of all, cover each slice with a thin layer of hard-boiled egg that has been pressed through a sieve or chopped very fine. In the center of this sandwich put the soft parts of six pickled oysters. Put a tablespoonful of butter and one of flour into a little saucepan; mix without melting; add a gill of thick cream, a teaspoonful of onion juice and a teaspoonful of curry and a half teaspoonful of turmeric. Bring to boiling point; beat and stand away until perfectly cold. When you are ready to serve the sandwiches, cover each one with a thin layer of this sauce; put a slice of bread on top, press together, and serve. The sauce must not go over the sandwiches until you are ready to serve; and then, remember, you have but one layer between two slices of bread.

Curried Egg Sandwiches

Hard boil four eggs, remove the yolks from the whites; chop the whites very, very fine, and press the yolks through a sieve. Add to the yolks gradually four tablespoonfuls of melted butter or olive oil, a half teaspoonful of salt, a teaspoonful of onion juice, a half teaspoonful of curry, and rub until thoroughly smooth. Spread thin slices of bread, cover them with a very thin layer of the yolk mixture, then a layer of the chopped whites, another slice of buttered bread. Press together, trim the crusts and cut into shapes.

Curried Sardine Sandwiches

Remove the heads, tails and bones from one large box of sardines. Rub them to a paste, add a tablespoonful of melted butter, a half teaspoonful of curry powder and a saltspoonful of salt. Spread this mixture between slices of buttered bread, press the two together, trim the crusts and cut into shape.

Curried Chicken Sandwiches

Chop sufficient cold boiled chicken to make a half pint. Rub together one tablespoonful of butter and one tablespoonful of flour; add a half cupful of cold milk, and stir over hot water until you have a smooth, thick paste. Add the chicken gradually to this, mashing and rubbing all the while. Add a level teaspoonful of curry powder, a half teaspoonful of salt, a teaspoonful of onion juice and a teaspoonful of lemon juice. When cold, spread between layers of buttered bread, trim the crusts and cut into shapes.

Almost any bits of left-over meat may be substituted for the chicken and made into sandwiches of this kind.

Crab Sandwiches

Remove the meat from six hard-boiled crabs; mix it with four tablespoonfuls of mayonnaise dressing; put it between slices of bread and butter and press two together; trim off the crusts, cut into triangles and serve at once.

Crab and lobster sandwiches should not be allowed to stand for more than an hour, and then must be wrapped carefully in a clean, damp cloth.

Cream of Chicken Sandwiches

Take sufficient white meat of chicken to make a half cup; chop and pound it; reduce it to a paste. Put a teaspoonful of granulated gelatin in two tablespoonfuls of cold water; then stand it over the fire until it has dissolved. Whip a half pint of cream to a stiff froth. Add the gelatin to the chicken; add a teaspoonful of grated horseradish and a half teaspoonful of salt. Stir this until it begins to thicken, cool and add carefully the whipped cream and stand it away until very cold. When ready to make the sandwiches, butter the bread and cut the slices a little thicker than the usual slices for sandwiches. Cover each slice with this cream mixture; trim off the crusts and cut sandwiches into fancy shapes. Garnish the top with olives cut into rings. In the center of each sandwich make just a little mound of capers, using the olives at the four corners; each sandwich may be garnished in a different way. Little pieces of celery, with the white top attached, make also a pretty garnish. These sandwiches are not covered with a second slice of bread.

Deviled Sandwiches

Chop a quarter of a pound of cold, boiled tongue very fine; add to it two tablespoonfuls of olive oil, a dash of red pepper, a teaspoonful of Worcestershire sauce, and a saltspoonful of paprika; mix and add the hard-boiled yolks of three eggs that have been pressed through a sieve. Put this between thin slices of bread and butter, and garnish with water cress.

Egg Sandwiches No. 1

Take the hard-boiled yolks of six eggs and rub them to a paste, adding gradually two tablespoonfuls of olive oil or thick cream. Add a dash of paprika, one-half teaspoonful of salt, spread and finish precisely the same as tongue sandwich.

Egg Sandwiches No. 2

Put thin slices of hard-boiled eggs between slices of brown bread and butter; dust the egg slightly with salt and pepper. Trim the edges of the sandwiches with either cress or lettuce, and cut into triangles or squares.

Fish Sandwiches

Rub to a smooth paste a quarter of a pound of cold, boiled fish; add half a teaspoonful of Worcestershire sauce, a tablespoonful of olive oil, a half saltspoonful of salt, and a half saltspoonful of black pepper. Spread the slices of bread on the loaf, cut them off about a half inch in thickness; trim off the crusts, put on each slice dainty lettuce leaves, and fill the center with the fish mixture. Cover with another layer of buttered bread from which you have trimmed the crusts, and press the two together.

Flaked Fish Sandwiches

Flake cold boiled white fleshed fish, dust it with salt and pepper and sprinkle it with lemon juice. Butter thin slices of brown bread; do not trim off the crusts. Put on one slice a layer of thin crisp cucumber, cover this with flaked fish, put a tablespoonful of mayonnaise in the center, put on another layer of chopped cress, then a slice of buttered brown bread. Press together and cut into halves.

Spanish Sandwiches

Mash the hard-boiled yolks of three eggs, add twelve boiled shrimps, either pounded in a mortar or chopped very fine. Add three tablespoonfuls of olive oil or butter, a tablespoonful of tomato catsup, two saltspoonfuls of paprika, four tablespoonfuls of chopped parsley, a half teaspoonful of salt, and at last stir in four tablespoonfuls of mayonnaise dressing. Spread this between thin slices of buttered bread, trim the crusts and cut into shape.

Salmon Sandwiches

Flake cold boiled salmon, or open a can of salmon, drain it free from oil and break the fish apart in good-sized flakes; sprinkle them with salt, pepper and lemon juice. Butter slices of whole wheat or brown bread, cover with a layer of the salmon, then a thick layer of chopped cress or shredded celery. Put a tablespoonful of mayonnaise in the middle and cover with another slice of buttered bread. Press together, trim the crusts and cut into triangles.

Swedish Sandwiches

Flake any cold cooked fish, dust it with salt, pepper and lemon juice. Rub the bottom of a bowl with a clove of garlic, add a half cupful of mayonnaise, four finely chopped gherkins, twelve chopped olives and two tablespoonfuls of capers. Mix and stir in two tablespoonfuls of finely chopped parsley. Spread a thin layer of this dressing over a plain slice of bread, do not butter the bread, cover it with fish, put on top a crisp lettuce leaf, then cover with another slice of bread that has been spread with the dressing. Press, trim the crusts and cut into fingers.

French Chicken Sandwiches

Chop the white meat of one chicken very fine; pound to a paste. Add one-half teaspoonful of salt and a dash of red pepper. Cover one tablespoonful of gelatin, with a tablespoonful of cold water, soak it for about five minutes, then add to it ten tablespoonfuls of thick cream; stand this over teakettle and stir until gelatin is dissolved. Now, beat into this the chicken, stand it aside in a square pan until cold. Cut the chicken into very thin slices; put a slice on a slice of buttered bread; cover this with another slice of bread and cut into shape.

Game Sandwiches

Remove the breasts from two partridges after they have been baked or roasted. Chop the meat rather fine; reduce two sardines to a paste. While you are mashing the sardines, add gradually about two tablespoonfuls of soft butter, a dash of red pepper and a half teaspoonful of salt. Spread the bread first with the sardine paste; then sprinkle over the chopped game; dust this with salt and a little pepper; cover with another slice of bread, press lightly; trim into shape.

German Sandwiches

Cut thin slices of rye bread; butter before you take them from the loaf. Spread each slice with a thin layer of limburger cheese. Cut bologna sausage into the thinnest possible slices; cover the limburger with the sliced bologna, and then a thin piece of pumpernickel; cover with another slice of bread that has been coated with a layer of cheese. Press the two together; do not remove the crusts. Serve on a napkin in a wicker basket.

Ham Sandwiches

Chop cold boiled ham very fine. To each cupful of this ham, after it has been chopped, stir in two tablespoonfuls of melted butter, dash of red pepper and about one-half teaspoonful of onion juice. Have bread sufficiently stale to cut nicely. Remove end crust, butter and cut a very thin slice; remove the crusts, and spread with the ham paste. Serve same as tongue sandwiches.

Indian Sandwiches

Take two sardines, remove skin and bones, put them into mortar and pound fine; add a teaspoonful of anchovy paste, a dash of salt and red pepper and the hard-boiled yolks of six eggs, rubbed smooth; stir two tablespoonfuls of olive oil into the mixture at the last. Cut bread into slices about half an inch thick, remove crusts, then cut into crescent-shaped pieces, toast, butter and cover with the mixture, serve at once.

Lettuce Sandwiches

Have bread made into a large, square loaf, take off the crust from one end, butter and then cut into slices. Take the white part of lettuce, wash and wipe it perfectly dry; have ready three hard-boiled eggs, remove the yolks, put them through a sieve and rub to a perfectly smooth paste with four tablespoonfuls of very thick cream. Add one-half tablespoonful lemon juice and then stir in about four tablespoonfuls of whipped cream; season with red pepper and add teaspoonful of salt. Cover slices of bread with leaves of lettuce, put on a goodly quantity of dressing and then on top of this another slice of bread. This may be served in squares tied together with ribbon, or they may be pressed and cut into long narrow pieces. Of course, they must be made only a short time before serving.

Lobster Sandwiches

Whole wheat bread or the ordinary Boston brown bread is the most desirable for these sandwiches. Plunge the lobster into hot water; bring to boiling point, and simmer gently three-quarters of an hour; remove the meat, and cut it with a silver knife into dice. Now, sprinkle the lobster with a little salt, red pepper and a tablespoonful of tarragon vinegar. Allow it to stand for a few minutes, and then sprinkle over two or three tablespoonfuls of melted butter. As soon as the butter has chilled on the lobster, put a goodly layer over a slice of buttered bread; cover with another slice of bread; press the two together, and remove the crusts. Remember, there is only one layer of lobster between two slices of bread.

Lobster Salad Sandwiches

Cut fine the solid portion from one boiled lobster, put it into a bowl, dust it lightly with salt and pepper and sprinkle over two tablespoonfuls of lemon juice. Make a half cupful of mayonnaise from the yolk of one egg and eight tablespoonfuls of olive oil. Select crisp lettuce leaves. Mix the mayonnaise with the lobster, put a thin layer over a slice of buttered bread, cover with a lettuce leaf, put another thin layer of lobster on top of the lettuce leaf, then a second slice of buttered bread. Press firmly together, cut off the crusts and cut the slices into halves long ways, or you may make it into three fingers.

Mutton Sandwiches

Chop a half pound of cold, cooked mutton very fine; add two tablespoonfuls of cream or olive oil, a tablespoonful of capers, half a teaspoonful of salt, and a saltspoonful of pepper; mix thoroughly. Butter the slices on the loaf; cut them one-half inch thick, and trim off the crusts. Spread thickly with the mixture; put at each of the four corners a mint leaf; put on top another slice of buttered bread, from which you have trimmed the crust, press the two together, and cut from corner to corner making four triangles.

These sandwiches may also be flavored with tomato catsup.

Mutton Club Sandwiches

Cut brown bread into rounds or circles with an ordinary cake cutter. Chop one-half pound of cold, boiled mutton rather fine; add two tablespoonfuls of olive oil, half a teaspoonful of salt, and a saltspoonful of paprika. Peel four or five quite solid tomatoes, cut them into slices and push out the seeds. Put a slice of tomato on top of a round of bread, fill the space from which you have taken the seeds with the mutton mixture; put on top another round of buttered bread, and press the two together. You may, if you like, put on top of the tomato a lettuce leaf, and in the center of that half a teaspoonful of mayonnaise dressing. Nice for luncheon on a warm day.

English Mutton Sandwiches

Chop sufficient cold boiled mutton to make a pint. Add to it two tablespoonfuls of capers, a half teaspoonful of salt, six tablespoonfuls of cream or olive oil and a saltspoonful of pepper. Mash carefully and put between layers of buttered bread; trim the crusts and cut into triangles.

Spring Lamb Sandwiches

Grind sufficient lamb to make a half pint, putting through the meat grinder with the lamb the leaves from six stalks of mint. Add a half teaspoonful of salt, two tablespoonfuls of melted butter or cream, and a saltspoonful of pepper. Rub this to a paste and spread between toasted English muffins. Leaves of mint may be put over the top of the lamb before putting the muffins together.

Turkish Sandwiches

Chop sufficient cold roasted mutton to make a pint; add two solid tomatoes from a can of tomatoes, or two fresh tomatoes, peeled, the seeds pressed out and the flesh chopped fine. Add a half cupful of piñons or pine nuts, and sufficient olive oil to bind the whole together. Spread this between thin, warm milk or beaten biscuits and serve for afternoon tea or supper.

Picnic Sandwiches

Take the ordinary French rolls; make a round opening in the top of each, and then, with your finger, scoop out all the crumb, leaving the roll in shape with a very small opening on top. Save the little piece of crust from the top of the opening. Mix together four olives, one gherkin, a tablespoonful of capers and one large green, sweet pepper, chopped very fine. Chop fine two ounces of tongue, and mix it with the white meat of one chicken, chopped fine. Mix together, and moisten with a well-made mayonnaise dressing. Fill this into the roll, put on the top, and arrange neatly on a napkin in a wicker basket; serve at once. The rolls may be prepared and the mixture made some time before serving, but the two should be put together at the last moment.

Potato Sandwiches

Mash four good-sized boiled potatoes; add a level teaspoonful of salt, four tablespoonfuls of thick cream, and the yolks of four hard-boiled eggs rubbed to a smooth paste, a saltspoonful of pepper, two tablespoonfuls of olive oil; mix thoroughly until you have a perfectly smooth paste. Put this between slices of brown bread and butter, trim off the crusts, and cut into triangles. The top may be garnished with cress or lettuce.

Salad Sandwiches

Chop fine half a pound of cold, cooked chicken; mix with it six tablespoonfuls of mayonnaise dressing; add half a teaspoonful of salt and a saltspoonful of pepper; put this between slices of bread and butter, and cut into fancy shapes.

These sandwiches may also be trimmed with lettuce or cress, and almost any meat may be substituted for the chicken. If beef is used, a tablespoonful of tomato catsup may be added; with mutton a tablespoonful of capers. Beef is much better garnished with cress, mutton with mint, chicken with lettuce or celery.

Lobsters and crabs may be mixed with mayonnaise and used as a salad sandwich; garnish of course with lettuce.

Fish Salad Sandwiches

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

Sardine Salad Sandwiches

These, like salmon sandwiches, are made from materials usually in every household, and can be made at a moment's notice. Stir four tablespoonfuls of oil into an egg, add a few drops of vinegar or lemon juice. Remove the sardines from the oil, take off the tails and heads and remove the bones. Mash them in a bowl, add a tablespoonful of vinegar, or the same amount of lemon juice. If you have lettuce or cress, either shred it, or put one leaf between the fish and the buttered bread.

Sardine Sandwiches

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

Swiss Sandwiches