Chapter 3

Put half a pound of ordinary schmierkase into a bowl, rub it perfectly smooth; add, a teaspoonful at a time, four tablespoonfuls of thick cream, two tablespoonfuls of melted butter, half a teaspoonful of salt, and a saltspoonful of pepper. Butter the slices of bread on the loaf; cut each off about a half inch in thickness, trim off the crusts and spread with the cheese mixture; put on top a layer of pumpernickel or rye bread; on top of that another thin layer of cheese, and on top of that another layer of white bread and butter; press these lightly together. If the crusts have been trimmed off, cut the slices into three or four finger shaped sandwiches. They should be the length of the slice and about one inch wide. These are exceedingly nice garnished with cress.

In arranging them for serving, put a layer of sandwiches and a layer of cress all through the basket or dish.

Tongue Sandwiches

Chop cold boiled tongue very fine. To each cupful stir in two tablespoonfuls of melted butter, dash of red pepper and about one-half teaspoonful of onion juice. Have bread sufficiently stale to cut nicely. Remove end crust, butter and cut a very thin slice; remove the crusts. Spread it with the tongue paste, roll each sandwich carefully, tie with narrow ribbon and put away until wanted. These can be made several hours before serving.

Sandwich Dressing

Put four tablespoonfuls of vinegar and three of water into a saucepan over the fire; add a half teaspoonful of salt and a half saltspoonful of pepper. Beat the yolks of four eggs until creamy, add slowly to them the hot mixture. Stir over hot water until it is the consistency of mayonnaise dressing. Take from the fire and add carefully two level tablespoonfuls of butter.

Farmer's Sandwiches

Butter each slice on the loaf, slice it off very thin. Remove the crusts, lay a crisp lettuce leaf on one half the buttered slices, spread with sandwich dressing and cover with a slice of buttered bread. Press the two together and cut into triangles. Cress, Romaine, or bleached chicory may be used in place of lettuce. These are more appetizing than ordinary bread and butter sandwiches, and are made from materials found in every household.

Farmer's Egg Sandwiches

Put six eggs into warm water, bring to a boil and keep at boiling point, without boiling hard, for a half hour. Throw them into cold water, remove the shells and cut them into slices lengthwise. A very fine wire is best for cutting eggs. Butter the slices on the loaf, then cut them off, cover with slices of hard-boiled eggs, dust lightly with salt and pepper. Spread the eggs carefully with sandwich dressing, put on another slice of buttered bread, press the two together and cut into triangles. If you have lettuce or cress put a leaf over the dressing.

Deviled Beef Sandwiches

Chop remains of cold cooked beef very fine. To each pint add one tablespoonful of tomato catsup, a dash of cayenne, two tablespoonfuls of melted butter, a teaspoonful of Worcestershire sauce, a half teaspoonful of paprika and a tablespoonful of onion juice. Rub to a paste and put between thin slices of buttered bread, trim off the crusts and cut into triangles.

Corned Beef Sandwiches

Chop sufficient cold cooked corned beef to make a pint. Add to it a teaspoonful of horseradish, four tablespoonfuls of melted butter or olive oil and four or five tablespoonfuls of finely-shredded water cress. Put this between slices of buttered whole wheat or brown bread; trim the crusts and cut into triangles.

Plain Corned Beef Sandwiches

Butter an equal quantity of white and whole wheat bread. Cut the cooked corned beef into very thin slices. Put a slice on a slice of buttered bread, put on top a teaspoonful of creamed horseradish sauce, spread it out, cover with cress leaves, or crisp lettuce leaf, put on a slice of whole wheat bread, press the two together, trim the crusts and cut into fingers about one inch wide.

To make the creamed horseradish sauce, stir thick, dry whipped cream into dry horseradish. If the horseradish is in vinegar, press out the vinegar and then fold in the whipped cream.

Sandwiches à la Stanley

Cut cold beef loaf or roll into very thin slices. Bake three or four bananas, and make a creamed horseradish sauce according to preceding recipe. Butter white or whole wheat bread, put on first a slice of meat, then just a thin layer of the mashed baked banana, then a teaspoonful of horseradish sauce, and another slice of bread. Press together, trim the crusts, cut into triangles and serve. These sandwiches should be served soon after they are made.

English Salt-Beef Sandwiches

Whip a half cupful of cream until it is very stiff. Put four tablespoonfuls of freshly grated horseradish or horseradish pressed free from vinegar into a bowl, add the yolk of an egg and a saltspoonful of salt; mix and fold in the whipped cream. Have ready very thin slices of cold boiled salt beef. Butter thin slices of bread, put on a layer of salt beef, then a thin layer of the horseradish sauce and another layer of buttered bread. Press together, trim the crusts and cut into triangles.

Sandwiches à la Bernhardt

Chop sufficient very rare cold roasted beef to make a half pint; mix with it a dash of cayenne, a half teaspoonful of salt, a tablespoonful of tomato catsup, a tablespoonful of mango chutney, two shallots, a half clove of garlic and a tablespoonful of olive oil. Spread this on a thin slice of buttered brown bread, cover it with leaves of cress, and then put on another thin slice of buttered white bread. Press the two together, cut into crescents or triangles.

East Indian Lentil Sandwiches

Take any left-over boiled or stewed lentils and press them through a sieve. To each half cupful of this mixture add a half cupful of chopped pecans, a level teaspoonful of curry and a saltspoonful of salt. Spread thin slices of brown bread with butter, then put over a thick layer of this mixture and cover with chopped parsley. Cover with another layer of brown bread, press together, trim the crusts and cut into fingers.

Nut-Butter Sandwiches

Mix one glass of nut butter with two tablespoonfuls of olive oil and one tablespoonful of chopped pimientos. Spread this on a slice of unbuttered brown bread, cover with finely-chopped cress or shredded lettuce, place on top a slice of buttered bread, press the two together, trim the crusts and cut into fingers an inch wide.

Filipino Sandwiches

Add one grated pineapple to a tumbler of peanut butter, mix thoroughly, add a tablespoonful of lemon juice, a dash of cayenne, a half teaspoonful of paprika. Put this between thin slices of brown bread, buttered; press together and cut into halves.

SWEET SANDWICHES

Under this heading we place all those dainty sandwiches that are made from thin slices of bread and butter and a jam or fruit filling. They are usually cut into circles; it is more economical to do this before the bread is buttered, unless you can cut rounds from one side, and a crescent above it. Almost any sweet may be used. Serve with chocolate or coffee according to the fruit, either for an afternoon tea or an "evening."

Cherry Sandwiches

Chop a quarter of a pound of candied cherries very fine, adding occasionally as you chop them a few drops of orange juice, if you use wine, a few drops of sherry. Mix thoroughly and spread over water thins, making it a little deeper in the center than at the edges. These sandwiches are better made from crackers than from bread. Arrange neatly on a pretty glass dish, and they are ready to serve.

Fig Sandwiches

Split a dozen figs and scrape out the soft portion, rejecting the skins; work this to a paste. Cut the slices of bread from the loaf, buttering before you cut them; make them quite thin. Remove the crusts, and spread this thick paste over the bread and roll carefully; press for a moment until there is no danger of the roll opening; roll each in a piece of tissue paper; twist the ends as you would an old-fashioned "secret," or they may be tied with baby ribbon. These are exceedingly wholesome and palatable.

Fruit and Nut Sandwiches

These are perhaps the most attractive of all the sweet sandwiches.

Put through the meat chopper a quarter of a pound of almonds with half a pound of washed figs, the same quantity of dates, the same of raisins, and a pound of pecan nuts; put them through alternately so that they will be mixed in chopping. Pack the mixture into round baking powder tins, pressing it down firmly, and stand it aside over night. When wanted, dip the tin in hot water, loosen it with a knife and shake out the mixture. With a sharp knife cut into very thin slices and put them between two rounds of buttered bread. Serve with chocolate.

The combination may be varied; candied cherries, citron or any of the candied fruits may be substituted for the dates and figs. Brazilian and pine nuts may be substituted for a portion of the pecans.

Orange Marmalade Sandwiches

These sandwiches may be made precisely the same as fig sandwiches, substituting the orange marmalade for the figs.

Sponge Cake Sandwiches

Bake a sponge cake in a square loaf; cut it into slices a quarter of an inch thick; cut the slices into rounds with a small biscuit cutter. With another small cutter take out the center leaving the ring; put this ring on top of a solid round making sort of a patty as it were; fill the spaces with a mixture of chopped candied fruit that has been soaked in orange juice over night; cover the top with the meringue made from white of egg and sugar; put them in the oven to brown, dish neatly and they are ready to use. These cannot stand over an hour as the fruit will soften the cake.

Fresh Fruit Sandwiches

These sandwiches are exceedingly nice to serve for afternoon teas. They must be used soon after they are made. They will, however, if wrapped in a damp napkin, keep for an hour, but as fruit is soft the bread is liable to become moist, which spoils the sandwich.

Butter the bread and put between layers of sliced strawberries, dusted with powdered sugar; or raspberries, or large blackberries cut into halves; or peaches, finely chopped; or apple seasoned with a little salt, pepper, olive oil and lemon juice; or sliced bananas with a dash of lemon juice, are all nice.

Raisin Sandwiches

Put one-half pound of seeded raisins through the meat grinder, add a quarter of a pound of almonds that have been blanched, dried and ground. Add a half tumbler of quince jelly, mix thoroughly and put between thin slices of buttered white bread. These sandwiches are very nice in place of cake for afternoon teas or evening companies.

Afternoon Teas

Stone a quarter of a pound of dates, put them through a meat grinder, add to them a half tumbler of nut butter, mix until smooth, add four tablespoonfuls of sweet cream and a tablespoonful of orange juice. Put this mixture between thin slices of white buttered bread, press together, trim the crusts and cut into fingers or four small triangles.

Nut and Apple Sandwiches

Put a half cupful of _thick_ stewed apples into a bowl, add the grated yellow rind of quarter of an orange and one cupful of finely chopped mixed nuts. Spread this on saltines, Uneedas, or any crisp cracker. Put on top another cracker and serve at once. These are very nice for children's parties. Of course one may use buttered bread, either white or brown.

Grape Fruit Sandwiches

Spread any crisp cracker with a thin layer of grape fruit marmalade, put on top another cracker and serve at once.

Ginger Sandwiches

Put four or five pieces of ginger through your meat chopper. Stir this paste into a half cupful of orange marmalade. Put between slices of buttered bread, press them together, trim the crusts and cut into fingers. These are nice for afternoon teas. Ginger and carrot marmalade are also very nice.

CANAPÉS

These are slices of bread cut into fancy shapes, toasted or quickly fried in hot oil, or they may be spread with butter and browned in a quick oven. One slice only is used for each canapé. The mixture is spread on top, the top garnished, and the canapé used at once.

Anchovy Canapés

Cover a round or square of toast with anchovies that have been mashed and seasoned with a little tomato catsup. Put a little chopped celery around the edge as a garnish and send at once to the table.

Caviar Canapés

Season the caviar with onion and a very little lemon juice; spread over a round or square canapé, put chopped onion around the edge, garnish the top with a hard-boiled egg; place on paper mats and send at once to the table. These are used as first course at lunch or dinner.

Swedish Canapés

Cut thick slices of whole wheat or Graham bread, trim the crusts and hollow out the centers, being careful not to make a hole all the way through. Pound or mash the hard boiled yolks of three eggs with a tablespoonful of anchovy paste or two anchovies, two tablespoonfuls of butter and a dash of lemon juice. Cut a dill pickle lengthwise into slices an eighth of an inch thick, then cut these slices into long strips a half inch wide. Cut large pickled beets into strips of the same width. Cut a dozen pimolas into halves. Butter the bread, fill with the paste, put over the strips of dill pickle, leaving one inch between each strip. Cross these with strips of pickled beets, put half of a pimola into each square. Dish on paper mats. Serve as an appetizer before soup.

Chopped Tongue Canapés

Chop cold, cooked tongue very fine; season it with two tablespoonfuls of olive oil and a dusting of pepper; spread it over the top of a round of toasted bread; garnish the edge with the small leaves of cress, put a little grated hard-boiled egg in the center and send at once to the table.

Sardine Canapés

Remove the skin and pound the sardines to a paste; put a thick layer of this paste over the top of a round of toasted bread. Cut one gherkin into very thin slices, arrange them overlapping around the edge; put a little finely chopped hard-boiled egg in the center, and they are ready to serve.

Fish Canapés

Pound a quarter of a pound of cooked fish to a paste; season it with a few drops of onion juice, a saltspoonful of salt, and a dash of black pepper. Stir into it two tablespoonfuls of sauce tartare; spread this on six or eight rounds of buttered bread browned in the oven; garnish the tops with grated cucumber and send to the table.

Deviled Oyster Canapés

Cut slices of bread into squares, toast and remove the crusts. Remove the hard part from a pint of pickled oysters, place oysters over bread, close together and in rotation, dust thickly with red pepper; put over as a thin covering a highly seasoned sauce mayonnaise, and serve. Do not put over a second piece of bread.

Pâté de Foie Gras Canapés

For twenty-four sandwiches take one tureen of foie gras. Remove the fat, and mash the foie gras to a perfectly smooth paste, adding gradually four tablespoonfuls of soft, not melted, butter; add a dash of cayenne and a half teaspoonful of salt and about ten drops of onion juice, and press the whole through a sieve. Cut slices of bread into fancy shapes and toast; crescents are very pretty. Cover each slice thickly with this paste; garnish with hard-boiled white of egg, cut into diamonds or tiny crescents, and olives cut into rings. Arrange neatly, and they are ready to serve.

Hot Canapés

A canapé is the half of a sandwich, as it were. Minced meats of various kinds are served on one slice of bread. In many books they are called "uncovered sandwiches." The cold canapés are placed always among the appetizers and served before the soup. They are made of such materials as caviar, sardines, anchovies, pickled oysters, pickled lobster, deviled shrimps, or a mixture of one or two of these materials.

A hot canapé, however, is served in the place of fish or as an entrée. If they are dressed with either fish or shell-fish they will take the place of that course. When made from chicken, sweetbreads or game, should be served as an entrée, following the fish.

Fish Canapés

Pick apart sufficient cold cooked fish to make a half pint. Rub together two level tablespoonfuls of butter and two of flour, add a half pint of milk, stir until boiling, add a half teaspoonful of salt, a teaspoonful of soy, a dash of red pepper and a half saltspoonful of black pepper. When this is hot add the fish and four or five nice sliced mushrooms; stand over hot water, without stirring, until the fish is thoroughly heated. While this is heating, trim the crusts from six slices of bread; toast the one side carefully. Have ready in your pastry bag with a star tube a pint of light mashed potatoes; press in a rope-like form, or in small rosettes, around the edge of the bread on the untoasted side. Brush the bread with a little melted butter, put them in the oven until the potatoes and bread are a golden brown. Dish these on square paper mats on individual plates, fill the centers with the creamed fish and send at once to the table.

Canned salmon may be used in the place of fresh boiled fish.

Lobster Canapés

1 three-pound lobster The yolks of two eggs 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour ½ pint of milk 1 tablespoonful of chopped parsley 1 level teaspoonful of salt 1 saltspoonful of white pepper 1 pint of mashed potatoes 6 slices of bread

Toast the bread and arrange the potatoes according to the preceding recipe. Rub the butter and flour together, add the milk; when boiling add the seasoning and the lobster. When very hot stir in carefully the well-beaten yolks of the eggs. Stir this until it is smoking hot, but be careful not to boil, or it will curdle. Fill this on top of the toast that has been garnished with potatoes, dust with chopped parsley and send to the table.

Shrimps may be substituted for lobster.

Sweetbread Canapés

1 pair calf's sweetbreads ½ can of mushrooms 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour ½ pint of milk ½ teaspoonful of salt 1 saltspoonful of pepper

Boil the sweetbreads carefully for three-quarters of an hour; throw them into cold water; pick them apart, rejecting the membrane. Chop the mushrooms very fine, add them to the sweetbreads. Rub the butter and flour together, add the milk; when boiling add the salt, pepper, sweetbreads and mushrooms; cover and stand over hot water ten to fifteen minutes. Serve them on slices of bread, garnished with mashed potatoes pressed through a star tube.

Canapés à la Trinidad

Half the white meat from one boiled chicken 1 pair of sweetbreads 6 large fresh mushrooms 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour ½ pint of milk 2 yolks of hard-boiled eggs 1 level teaspoonful of salt 1 saltspoonful of pepper

Cut twelve slices of bread; trim the crusts so the slices will be of even size. Cut out the centers from one-half the slices, leaving a wall of one inch. Toast the solid slices. Brush the untoasted edge of the bread with a little white of egg, lay on the rims and put them in the oven to toast on the upper side. Pick the sweetbreads apart, after they are carefully cooked, rejecting the membrane. Slice the mushrooms. Cut the chicken into dice. Put the butter into a saucepan, add the mushrooms, toss for a minute until the mushrooms are slightly softened, then add the flour, mix, and add the milk, salt and pepper. Cover this on the back part of the stove for ten or fifteen minutes until the mushrooms are cooked; then add the meat. Stand this over hot water ten or fifteen minutes. The toast should now be done and crisp. Arrange each canapé on a square of lace paper on an individual heated dish, put the mixture in the center, garnish with the yolk of the eggs pressed through a sieve. Garnish the very top with a little chopped truffle or a little chopped parsley. These are the handsomest of all hot canapés, and while they are usually served following the soup at dinner, they may be used for the main course at a ladies' luncheon, or at a supper.

Game Canapés

Cut any pieces of left-over game into dice. Put two tablespoonfuls of butter and two of flour in a saucepan, add a half pint of stock. When boiling add a half can of very fine mushrooms, a tablespoonful of chopped ham, a tablespoonful of chopped parsley, a level teaspoonful of salt and a saltspoonful of pepper. Bring this to a boil, add the game; stand over hot water for fifteen or twenty minutes until the game has absorbed part of the sauce, then add two tablespoonfuls of sherry or Madeira, and fill into the square canapés made the same as in preceding recipe.

Lamb Canapés

2 cans, or one quart of cooked peas 1 blade of mace 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour ½ pint of stock 1 teaspoonful of kitchen bouquet ½ teaspoonful of salt 1 tablespoonful of chopped onion 2 tablespoonfuls of claret 1 saltspoonful of pepper

Put the butter and onion in a saucepan, shake it over the fire, then add the cold boiled lamb, cut into blocks; you should have one pint. When this is boiling add all the seasoning and stand the mixture over hot water on the back of the stove while you make the canapés. Press the peas through a sieve; the pulp must be quite dry; add to it a palatable seasoning of salt and pepper and one or two tablespoonfuls of melted butter. Put these in a pastry bag. Toast the bread on one side, put the peas around in rope-like form, or roses, on the untoasted side, making a border sufficiently high to hold the lamb. Stand in the oven until the bread is carefully toasted. Arrange them on lace papers on heated plates, fill the center with the lamb mixture and send to the table.

Club-House Sandwiches

Club-house sandwiches may be made in a number of different ways, but are served warm as a rule on bread carefully toasted at the last moment. Put on top of a square of toasted bread a thin layer of broiled ham or bacon; on top of this a thin slice of Holland pickle, on top of that a thin slice of cold roasted chicken or turkey, then a leaf of lettuce in the center of which you put a teaspoonful of mayonnaise dressing; cover this with another slice of buttered toast. Press the two together, and cut from one corner to another making two large triangles, and send at once to the table.

People not using ham may make a palatable sandwich by putting down first a layer of cold boiled tongue, then a layer of Holland cucumber, a layer of turkey or chicken, another layer of cucumber and the slice of toast. Garnish with little pieces of water cress before putting on the last slice.

SCENTED SANDWICHES

There is a group of rather æsthetic sandwiches made from thin slices of bread and butter flavored or scented with flowers. Among those in common use are clover, rose and the nasturtium.

The crust is trimmed off from the outside of the loaf; the loaf placed down in a clean stone jar in a nest of clover blossoms; the butter is put in a piece of cheese cloth and also covered with clover, and the jar covered over night. The next morning the bread and butter will have the flavor of clover.

Rose Sandwiches

In making rose sandwiches cover the bread and butter with rose leaves over night. Put a few rose petals between the slices when making the sandwiches.

Nasturtium Sandwiches

Cover the bread and butter with nasturtium flowers over night. In making the sandwiches place at each corner of the slice a flower, so that in cutting from corner to corner you have a little triangular sandwich holding a nasturtium flower uncut.

Violet Sandwiches

These are made the same, covering the slice of bread and butter with the petals of the violet.

ADDITIONAL RECIPES

INDEX

Afternoon Teas, 61

Anchovy Canapés, 63 and Egg Sandwiches, 14 Sandwiches, 13

Beef, Corned, Sandwiches, 53 Deviled, Sandwiches, 52 English Salt, Sandwiches, 54 Plain Corned, Sandwiches, 53