One hundred & one sandwiches

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^1

5AN

THE LIBRARY OF THE UNIVERSITY OF CALIFORNIA LOS ANGELES

One Hundred

5*

One

SANDWICHES

COMPILED BY

MAY

E.

SOUTHWORTH

PAUL ELDER AND COMPANY PUBLISHERS, SAN FRANCISCO

Copyright, 1904.

iy PAUL ELDER AND

COMPANY

REVISED EDITION Copyright,

igob

The Tomoyf Press

CLASSIFICATION FISH

EGG SALAD

MEAT SWEET

NUT CHEESE

FISH

V

V

ANCHOVY

MIX

two teaspoonfuls of the

anchovy paste with a half-cupful of mayonnaise

best

dressing and add three hard-boiled Remove the eggs chopped fine. crusts

from

a loaf oC

brown bread,

spread with butter and then with the mixture; lay one slice over the other and cut in wafer-like

slices,

cut in triangles.

V CUT

CAVIAR thin

slices

V from

fresh

bread, which must be buttered and the crust removed

before cutting. Spread with caviar Roll mixed with lemon-juice. one roll tightly, laying against the

other in a

damp

towel.

When

are finished, tie in the towel

all

se-

curely, so as to retain the shape until time to serve.

V

DOMINO

OAUTER ^J

little

the

V

mushrooms

in a

butter and sliced onion

until tender.

Press through

a sieve and add an equal quantity of lobster meat pounded smooth.

Season with juice,

salt,

and tomato

white bread. 7

pepper, lemoncatsup.

Use

^

Y

FRENCH the

MASH

of

yolks

hard-

boiled eggs to a paste, and mix with an equal amount

of cold cooked

Spread on

fish.

crisp lettuce leaves

and place be-

tween bread spread thickly with

mayonnaise dressing. Trim the edges and cut into small squares.

V

JAPAN

raw oysters very fine, season with pepper, salt, and

CHOP a

Lay on

tabasco.

little

thinly buttered white bread with a crisp heart-leaf of lettuce between.

Serve while the lettuce

is

fresh.

LOBSTER

CHOP

fine

lobster;

season

the

meat of the

add the with

lemon-juice, and

soft parts;

tabasco

oil.

sauce,

Spread upon

lightly buttered bread.

OYSTER

Y

the large Eastern oysters. lettuce leaves in French

FRY Dip

dressing.

Put one oyster be-

tween each leaf and lay these between slices of buttered white bread.

RAVIGOTE BUTTER teaspoonful each of finely

ONEchopped

chervil,

tarragon,

shallot, chives, parsley,

and

gherkins; one teaspoonful lemonone-half teaspoonful anjuice,

chovy paste,one-quarter teaspoonful Blend paprika, dash of nutmeg. thoroughly and mix with two teaspoonfuls of creamed butter. Color a pale green with spinach -juice, and use very thin white bread.

^

SALMON

COOK

Tf

salmon the day before made of red

a bouillon

in

wine and water (equal parts), salt,

peppercorns, a sliced onion,

and a bunch of parsley. Let cool and drain. When ready to make sandwiches put in a bowl, with pepper, chopped shallots, ley, a little

beat

all

vinegar and sweet

well with a wire

spread between thin

salt,

and parsoil;

whip and

slices

of white

bread.

SARDINE /CAREFULLY skin ^^A

the sardines.

V and bone

Pound themeat

paste, moisten with lemon-juice, and season with cayto

a

enne, pepper and

salt.

crisp crackers. fi

Spread on

Y

Y

SHAD ROE

boiling delicately mash a fork to sepa-

AFTER the roe with

rate the eggs.

Add

a little

and season with

chopped pickle, pepper and salt. Spread on thin

Graham

bread.

SHRIMP

V

cupful of shelled shrimps

ONEmashed ful

one tablespoonlemon-juice, two tablefine;

spoonfuls of mayonnaise dressing. Blend thoroughly and use white bread.

V

SURPRISE a half-cupful of butter

PLACE and one

cupful of boiling water over the fire; when boil-

ing beat one cupful of flour into this; when the dough rolls from side of saucepan beat in four eggs, one at a time. Drop by spoonfuls in finger shape on to buttered paper,

and bake

in a

light in weight

moderate oven until

when fill

lifted.

cool, split open, lobster or some other fish

and replace top. 13

When

cavities

with salad

5jf

TEA

V

one teaspoonful of dry mustard with four table-

MIX

spoonfuls of butter; add tne yolks of five hard-boiled eggs pressea through a sieve, three boned anchovies, two small pickles, and

one teaspoonful of capers, chopped fine. Cut Graham bread into fin-

and spread with the mixture, and press the two slices

ger shapes

together.

TOURIST

V

yolks of hard-boiled eggs

RUBthrough

fine

strainer;

with creamed butter. sardines, skinned, boned,

mix

Add

and mash-

ed to a paste. Season with lemonand olives. minced juice

15

EGG +1* *0ar

V

V

EASTER hard-boiled

CUT

slices,

eggs into with salt and sprinkle

pepper

plentifully.

Spread

white bread with butter mixed with little chopped parsley and fit the thin rounds of egg on one slice and press the other on top.

a

V

PICNIC

V

hard-boiled eggs mix with mayonnaise,

CHOP

spread

on

fine,

and

well -buttered

whole-wheat bread.

V

PLYMOUTH sliced

LAYbetween spread

V

hard-boiled

eggs

crisp lettuce leaves

with

mayonnaise.

Spread the bread with butter and press the httuce leaves betwrin

*0jr

%!*

ito*

SALAD

ABERDEEN

"Sjf

*jjf

the lettuce with a fork

SHRED and season with

pepper,

salt,

and lemon-juice. Lay between thinly sliced and buttered rounds of bread.

Press

a

thin slice of

tomato on the top of each sandwich.

BICYCLE

Jk

&

farge firm ripe

SELECT toes, skin

toma-

and lay on the ice Spread rounds

until chilled.

of crustless white bread thick with

mayonnaise, lay a

on

slice

of tomato

sprinkle with pepper and

this,

salt; cover with grated Parmesan cheese and press another round of

bread cm top.

Y

BOSTON

V

baked beans through

PRESScold a colander;

add two

table-

spoonfuls of horseradish and two of minced celery to each cup of beans. Season with onion-juice

and made mustard.

Use

the

steamed Boston brown bread.

^

BRAND NEW

CHOP

V

two good-sized cucumadd a little onion-

bers fine,

and

juice,~a as much

dash of red pepper,

mayonnaise dressing 23

as

will

ency.

make it the right consistUse fresh white bread.

Y

CAPER

V

olives very fine

MINCE mix with

one -third

and the

quantity of finely chopped Work up smoothly with capers. butter or with oil and season with

paprika and

between

salt. Spread of buttered rye

celery

strips

bread.

Y

CELERY

V

a half-cupful of white celery cut fine and add a

TAKE

quarter of a cupful of pecan

or

walnut

Mix

meats

chopped

fine.

with one and one-half table-

spoonfuls of mayonnaise dressing and season with salt and cayenne. Spread between water wafers.

fresh

TAKE and put

unsalted

butter

in a tight jar with

the fresh blossoms of clover for several hours until

it

absorbs

Cut delicate white bread exceedingly thin slices and spread

the flavor. in

with the delicately flavored butter.

These are noon tea.

especially nice for after-

25

Y

GRAPE

Jf

the large thin-skin white grapes; skin, cut lengthwise

TAKE and and

slip

slice nice

out the seeds. Peel

sour apples, and cut

Toss all French dressing and spread

white celery very thin.

up

in

between long narrow

strips

of white

bread.

GREEN PEPPER

*%

the

TAKE pepper; chop

large

sweet bell-

remove seeds and

Mix with

fine.

thick,

well-seasoned mayonnaise, and add

ateaspoonful of onion-juice. Spread

on dry, crisp lettuce leaves and put between thin slices of buttered bread.

V

HORSERADISH

Ijf

tablespoonfuls of grated

FOUR horseradish, one tablespoonful of lemon -juice, three table-

Cream the butspoonfuls butter. add and lemon horseradish ter, and and spread between thin

Graham

slices

of

bread.

V

LETTUCE

Y

a crisp lettuce leaf sprin-

LAYkled

slices

salt

between thin

of bread.

Spread with

with

mayonnaise dressing. 27

"Hf

MINT CHUTNEY fine a

Y

handful of freshly it with a

SHRED picked mint and mix

cupful of seeded and chopped

add two tablespoonfuls of sugar, one of tomato catsup and a Beat into a saltspoonful of salt. raisins;

soft paste and spread thin white bread.

on squares of

MOCK OYSTER

Tf

salsify

BOIL press

until tender

through

a

V and

colander;

work smooth with cream, and season with anchovy sauce and Use Graham bread. cayenne.

MOSAIC spinach, drain as dry as

BOIL possible

and put it through add chopped parsley and capers and plenty of creamed butter and beat all together until a sieve;

perfectly smooth.

Use

thin slices

of white and brown bread, putting the two together with this "green" butter.

NASTURTIUM dozen nasturtium blossoms, two tablespoonfuls of

ONE

mayonnaise dressing. Spread white bread with the mayonnaise, 29

and place each blossom overlapping the next half

way

to the "filling."

bread and

to give substance Use delicate white

roll the

sandwiches.

ONION

Tf

mild, sweet

a

TAKE and skin

onion;

lay in ice water for

an hour before using. Slice very thin, and put between little round slices of well-buttered Boston brown bread cut thin.

RIPE OLIVE olivesfine

and drain

mix with mayonnaise. CHOPripe in a jar,

and do not spread they are apt to

until needed, as

make

;

Pack

the bread soggy.

SPINACH cold boiled spinach which

USEwhen fine

hot was chopped very

and drained.

Mix

the

spinach with sauce tartare andspread on one slice of bread. Spread the other with butter and the chopped yolks of hard-boiled eggs and press the two slices together.

V ONE

TARTARE

^f

tablespoonful

each

of

chives, capers, gherkins, olives,

chopped

fine;

and tarragon leaves one teaspoonful each 3

1

tarragon, vinegar, and lemon-juice; one-half teaspoonful each French

mustard and paprika;

two

table-

Cream the butspoonfuls butter. Use ter and blend thoroughly. entire-wheat bread.

TOMATO

CUT

white

slices;

cutter

bread

into

thin

then with a circular

form

into

rounds.

Peel, Spread thinly with butter. chill, and cut the tomatoes very Place a slice of tomato on thin.

each round, dust with pepper, salt, and a speck of lemon-juice, and cover with another circular piece.

Garnish the plate with parsley.

Tf

TWO

VIOLET

Y

cupfuls of fresh violets,

one-quarter cupful

fresh

salt, hard and Put one cupful of the violets in the bottom of a jar and lay the butter on top, and cover with remainder of violets. Cover the leave and for several jar tightly,

butter without

cold.

hours in a cold place.

When ready,

on very thin spread slices of white bread which has been this

butter

given a violet

bath in the same

way. 33


V

WALDORF

core and chop fine two

PEEL, Greening apples and an quantity of celery.

equal

Mix with

Spread between

French dressing.

thin slices of white bread.

These

must be used as soon as made.

$ WATERCRESS

HAVE very

V

whole-wheat bread cut thin

and spread with

mayonnaise. Take the fresh leaves of the watercress; wipe perfectly dry, sprinkle with salt

lay between.

35

and

MEAT

BACON

*%

TOAST crisp.

*Uf

or fry thin bacon until

Drain from

and

fat,

place between thin slices of

buttered toast.

^

Y

BEEF

a cupful of rare roast

SEASON beef chopped fine with a celery salt,

Worcestershire

little

tomato catsup and

Add

sauce.

ten

drops of onion-juice and a teaspoonful of melted butter. Mix all

thoroughly and spread on buttered white bread.

V

Y

BISCUIT baking-powder

ROLL dough

thin

as

biscuit-

and

pastry,

spread with butter

;

roll

an-

other layer and put on top of this. Cut out and bake quickly. Pull apart and spread, while hot, with equal quantities of cold chicken and

cold boiled

ham chopped

fine, sea-

soned with celery salt and cayenne, and moistened with mayonnaise.

BOHEMIAN

TAKE and

equal quantities of

ham

veal, mixed and chopped fine. Season with one teaspoonful of vinegar, two drops of

39

tabasco,

and one-half .teaspoonful

Use white bread cut

of mustard.

into inch-wide strips.

CHICKEN a chicken until perfectly

BOIL tender.

the meat very fine, moistening with a little

of the

'liquor

Chop

it

a few truffles,

was boiled

in.

Add

about half a cupful

of chopped ham, and season with pepper, salt, mustard, and tomato or mushroom catsup. Beat all to-

Use gether until it is like paste. white bread cut into dainty shapes.

CLUB HOUSE the meat of one

cold

fine.

Rub

CHOP boiledchicken very

mixing-bowl well with garlic place in it the prepared chicken. a

and

Add

yolks of six hard-boiled eggs previously mashed with a fork, one tablespoonful each of minced parsley, vinegar,

and lemon-juice, one

teaspoonful onion-juice, salt, pepper, one-half teaspoonful celery salt, and enough olive-oil to moisten

spread on bread, which should be thinly sliced and

sufficiently

to

but slightly buttered. 4-1

V

CORNED BEEF

CHOP using

If

the cold meat very fine,

one-fourth of

fat

meat.

Season with made mustard. Use Boston brown bread with this.

Tg

IMITATION PATE

V

a half-dozen chicken QAUTER L_J livers with a onion in little

butter until brown, then add

chicken stock, and until simmer tender. Mash with let a wooden spoon through a sieve.

well-seasoned

Season with

salt,

paprika, mustard,

and a dash of curry.

Put

this pate

an earthen dish and press until cold, when it is ready for the sand-

in

wiches.

INDIAN

TO TWO

parts of

Y

cooked veal

allow one part of cold boiled tongue, and to each cupful

of fhc mixture, measured after chopping, add

one tablespoonful

of

melted butter, one teaspoonful of essence of anchovy, and one-half

Butteaspoonful of lemon-juice. ter and cut the bread, toast each slice a golden brown, spread with mixture while hot, and Serve cold. together.

the

43

put

LAMB

A

Tf

HALF-CUPFUL of cooked lamb, chopped 5ne,two table-

spoonfuls Parmesan cheese, one tablespoonful French mustard, salt,

paprika, and a

mix

all

Spread

little

until

cream; smooth.

together on buttered bread and

this

put together with a lettuce leaf dipped in French dressing between each sandwich.

MlTRE

D'HOTEL

the crusts from thin

of white bread and REMOVE slices

toast;

cut into triangles, spread each slice

on

with mayonnaise dressing, lay

this

a Boston lettuce leaf, on

this a slice

of cold fowl, then a slice Cover with other

of broiled bacon.

Garnish the top triangles of toast. of each with a slice of hard-boiled e gg-

MORRISON

MINCE very

^

cold cooked chicken fine,

add boiled to

dressing

salad-

make moist

to shape into little rolls about tne size of the little finger,

enough

season vrith

and a

little

finely

onion.

minced celery Cover each roll

with baking-powder biscuit crust 45

rolled very thin, pinching the ends Brush with beaten tightly shut.

egg,

and bake.

form

in size.

Make

rolls uni-

MUSTARD

If

CHOP

fried

V

some cold ham, or

boiled,

Spread Graham bread.

either

very

fine.

on well - buttered Take Crosse &

Blackwell's mustard pickles, slice of the "^ery thin, and lay on top

ham, using a

little

of the mustard

dressing to moisten.

MUTTON a

SEASON chopped

V

of finely rare mutton with cupful

tomato catsup, and papadd a teaspoonful of capers

salt,

rika;

chopped

fine

and mixed with four

tablespoonfuls of mayonnaise dressing. Spread thin slices of white

bread with this mixture.

PATE DE FOIE GRAS

MIX

thoroughly a half-cupful foie gras with a

of pate de

ped slices

half-cupful of finely chopgame. Spread between thin

of well-buttered white bread 47

Y

PAYSANNE

Tf

raw beef and season with pepper, SCRAPE

and a little onion-juice. Spread on plain bread, and after the sandwiches are

made

broil

salt,

them over bright

coals

until thoroughly heated through. Serve hot.

PINARD calf's

COOK enough

liver

in

just

water to cover

it.

When it is tender mash it with a

wooden spoon, and season with

sweet

clover, pepper add enough cream to mix smooth. Take what is known as finger-rolls; split and scrape out most of the crumb, butter the inside of the shells thus left, and fill

and

marjoram,

salt

;

with the liver paste.

V link

sausages in just to cover them,

COOK enough water

letting the water evaporate

and leaving them dry when done.

When

cold cut into the thinnest lay on buttered bread, with a mere wafer

slices possible

Graham

and

of cucumber pickle on top, putting another buttered slice over this. 49

V

SAVORY

ADD TO a half-cupful of cooke^ JLJL chicken, chopped fine, one tablespoonful of grated cheese.

Season with

salt,

paprika,

and mustard. Mix with a little cream and spread between coarse white bread.

Y

SHEEP'S

TONGUE

V

a half-dozen tongues in water into which has

BOIL salted

been squeezed the juice of a When cold chop fine, and lemon. season with one tablespoonful capers, one small shallot, two gher-

and one tablespoonful parsall chopped very fine.

kins, ley,

^

SMITH

celery and cold boiled

chicken very CHOP

fine.

Mix with

French dressing and put between thin buttered bread.

SORRENTO

BO

I

Lchicken livers, rub through

and mix with an of ripe olives amount equal chopped very fine. Moisten with a strainer,

mayonnaise dressing. This is used with steamed white bread.

Y

SWEETBREAD

*!f

sweetbreads

the

until

COOK

tender, drain and put in cold

water, cold.

and

let

stand

until

Pull each section apart, reskin.

moving

Chop

fine,

and to

one cupful of sweetbreads add one cupful of cucumbers or celery

Moisten with mayonnaise and season with salt and

chopped

fine.

pepper.

V SWIFT'S

PREMIUM

cold boiled

MINCE

ham and

hard-boiled eggs together; place between thin slices of

brown bread spread with butter and made mustard.

TONGUE AND VEAL quantities

EQUAL tongue

chopped

of cooked

and cooked fine.

horseradish and

veal

Season with

mix with mayon-

naise.

TRUFFLE

V

tablespoonful canned truffles, two tablespoonfuls chicken, two tablespoonfuls

ONE

sweetbreads, all chopped fine, and mixed with cream mayonnaise dress ing. S3

SWEET

CANDIED CHERRIES conserved cherries very about half as

CHOP and add fine,

many seeded

fine. little

raisins chopped Moisten with sherry, add a lemon-juice, and stir well. It

should be a thick paste. delicate white bread with

Spread and

this

cut into fancy shapes.

COCOANUT ONE

of freshly grated cocoanut add a quarter of a cupful of chopped

TO

cupful

nuts, one teaspoonful of rose-water,

and two tablespoonfuls of sugar. Mix thoroughly, and add three ta-

blespoonfuls of thick cream. Spread the bread with thick cream instead of butter.

COLLEGE GIRLS dates

PREPARE the pits and

by removing

the hard shell-

like white part.

Chop

fine

and mix with marshmallows that have been heated until soft. Mix thoroughly and use brown bread cut very thin. 57

V

COVENTRY

T(

puff-paste very thin and cut in shape; butter it over

ROLL

with

Cover

strawberry

preserve.

this with the other half

of

the paste, press edges together, and

trim neatly. until

a

Bake

golden

quick oven brown. When

nearly done draw

in a

to the

door of

the oven, brush the surface with

the yolk of an egg mixed with a few drops of milk, sift powdered

sugar thinly over the top, and return to oven until nicely colored.

CRYSTALLIZED GINGER equal quantities of preserved ginger and candied

USE Mix

orange peel chopped with thick cream and a

orange-juice to

make

it

fine. little

stick to-

Cut delicate white bread gether. very thin and butter it lightly.

^

DATE

V

cupful of dates and one-half cupful of Eng-

ONE-HALF lish

walnuts

chopped

fine

and mixed with one-half cupful of cream. Spread entire-wheat bread with butter and put on a thin layer 59

Cut

the mixture.

,of

in

rounds ana

put tne nalt or an English walnut meat dipped in the white of an egg

Do

on the top of each.

not cover

with a second slice.

V

FONCHONETTS

EQUAL

quantities

pulp mixed with

berries

mashed.

of banana red rasp-

Sweeten and

mix with cream.

V

MADRAS

If

tour tablespoonfuls of

TAKE chutney and mix thoroughly with one -half teaspoonful French mustard and one teaspoonful

lemon-juice. spoonfuls butter

creamed. or

Add

four

that

has

tea-

been

This is best with Graham

brown bread.

MARASCHINO and

slice

PEEL the round

If

two bananas,

way, very thin; put over them two tablespoonfuls of maraschino, a little lemon-juice and sprinkle with fine sugar; let them stay in this for an hour or more. The thin slices of

bread or bun for these sandwiches are spread with cream, sweetened with a little honey, instead of butter,

and the prepared banana

on tie

half-slice

laid

in a single layer. 61

^

V

ORIENTAL

four BOIL

together for

a

moment

tablespoonfuls of sugar and three of water; when cool add the juice of half an orange and a quarter of a pound of conserved

Cut slices pineapple chopped fine. of whole-wheat bread into rounds about three

inches

in

diameter,

and cover with the

butter

fruit,

pressing a conserved cherry in the center of each. Do not cover with

second

slice.

V

TOURAINE

whole-wheat bread; remove all crusts and cut in

USE

Spread with

wafer-like slices.

butter and cover each

slice

melted sweet chocolate

dust over

at

once

;

with

with

chopped pistachio nuts, press a buttered slice on top and cut into strips an inch wide and the length of the slice. Stand aside an hour or more to harden.

^

TUTTI-FRUTTI

fine one-half cupful each

CHOP of conserved and with a

apricots.

cherries, gages

Wet the

paste

wild-cherry liquor and mix with the whipped white of an little

egg flavored with vanilla. thin

on single

wafers. 6*

Spread

*%

VERANDA

CHOP come

fine the

in

soft

baskets

^ figs that

or

boxes,

putting a little flour on the chopping knife to keep them from sticking;

add an equal quantity of

chopped pecan meats. cream until

it

will

Use brown bread

Mix

with

spread readily.

from crusts and cut very thin. Roll each sand wich and hold with a wooden tooth pick.

v

free

'

N

U

T

*Uf

CELESTINE

If

dry and grind a quarter of a pound of almonds and the same quantity

BLANCH,

of black walnuts and pecan nuts

add

sufficient

;

mayonnaise dressing

together. Use wholewheat bread, butter each slice gento bind

them

erously, spread with the nut mixtare;

press another buttered slice

on top, trim off the crusts and edges and cut into fancy shapes.

Tg

OHELL I*.)

V

CHESTNUT and

boil a handful

Drain

chestnuts.

well,

cf

and

when cold chop fine, with an equal amount of tart apples and tender white

Mix

celery.

with

creamed butter, and season with made mustard, paprika, and vinegar.

Use white

bread.

PEANUT the meats fine, or put

CHOP through taste,

a coffee-mill, salt to

and add a

or port wine to

make

little

sherry

thick pa'ice. Spread between buttered bread*

V

PEANUT BUTTER

^

box of peanut one dozen olives

ONE-HALF butter, stoned

and

chopped Season with lemon-juice and

Y ONE

PECAN

fine. salt.

^

cupful pecan meats chopped very fine, mixed with

two tablespoonfuls of mayonnaise cream dressing. Use entire-wheat bread.

V

WALNUT half a

SHELLwalnuts. lish

and

Y

pound of EngPut the kernels

into a pint of boiling water Drain and boil for a minute.

cover with stock; add a bay-leaf, a few celery tops and a slice of onion;

ook gently for twenty minutes; drain, chop fine and season with Take very thin salt and cayenne. slices of the little round loaf of Boston brown bread, spread with butter and then with the chopped walnut meats.

CHEESE

VV V

V

BERNAISE

V

the crisp inner leaves of lettuce in a French dressing

DIP

just an instant

only an

if you wish them crisp. them between thin slices of Lay buttered brown bread on which has

instant,

been spread cream

made

cheese

soft with cream.

V CUT

V

BERNE

bread very thin and spread

with

soft

butter.

Between

the pieces place thin slices of Swiss cheese spread with made mustard.

COTTAGE

"Hf

ONE-HALF cheese, one

V

cupful of cottage

teaspoonful of

anchovy essence, and onehalf teaspoonful paprika. Spread on Graham bread.

Y

FROMAGE

GRATE a

V

any cheese; rub

paste

with

it

to

butter, and

spread the bread; dust with

and pepper. Cut into and serve with salad. salt

7C

strips,

V GRUYERE Y CUT Gruyere on

cheese into thin

slices;

thin slices

it

lay

of brown bread. Fix an equal number of pieces of bread, spread

French mustard, and press the two together. with

Y

HARLEQUIN

Y

brown bread with cot-

SPREAD tage cheese, melted butter,

with

seasoned salt,

and a

little

Place a thin layer of butter on two slices of white bread, cut

cream.

the brown, put one on the which has the cheese. Spread the other side of the brown bread

to

fit

side

with French mustard, and add to this side the other slice of white

Garnish the top of each sandwich with an olive cut in half.

bread.

Y

MOCK CRAB

V

four tablespoonfuls of grated cheese and rub to a

TAKE

smooth paste with two

table-

spoonfuls of butter ; one-half teaspoonful each of salt and dry mustard, a dash of tabasco, and a tea-

spoonful of anchovy paste moistened with vinegar. Spread between thin slices of dry toast. 77

V RAMBLER American CUT

*$

cheese in slices

as thin as a wafer, sprinkle

it

with salt, and place between thin slices of well-buttered brown bread.

TWO

tablepoonfuls Roquetwo tablespoonof cream cheese, one-

fort cheese, fuls

Rub quarter teaspoonful paprika. smooth with two tablespoonfuls of cream.

Y

Use Kennedy

biscuits.

RUSSIAN

V

thin slices of Boston

brown bread, SPREAD

buttered, with

Neufchatel cheese.

Spread also

an equal number of slices, buttered, with finely chopped pimentos,

mixed with mayonnaise

dressing.

Press together in pairs, with a crisp heart-leaf of lettuce between.

V

SPANISH buttered

V Graham

SPREAD bread with mustard, then with a layer of cottage cheese, and

then with a layer of chopped olives mixed with mayonnaise. 79

/-

V

TOBOGGAN a cake of

RUB

good fresh cream

cheese to a paste with a little sweet cream ; add ripe olives,

stoned, shaved into tiny thin bits, the quantity to suit the taste. Sea-

son with salt. The bread should be twenty-four hours old, the crust taken off and the thin slices cut in

triangular shapes.

n M ONE Sierra

Y

V

cream cheese add cine-half the quantity of butter and one drop of tabasco and a. taste of WorcesterBeat to a cream and spread shire. saltines; sprinkle paprika on top.

TO

V

VEDETTE

^f

equal parts of grated Swiss cheese and chopped

MIX

Season

English walnuts. with

salt

Use brown

and cayenne.

bread very generously spread with butter.

V

WIGWAM

V

the yolks of three hardboiled eggs to a smooth paste.

RUB

Mix

in very slowly

spoonfuls of salad a fork

all

oil,

the time.

two

table-

stirring with

Add

a

little

mustard, cayenne, and salt, and a When tablespoonful of vinegar.

thoroughly mixed add a cup of grated cheese. 81

INDEX FISH PAGE

Anchovy Caviar

7

Domino French Japan Lobster

.

.7 ...... ..... .

.

..... .....

Oyster

.

.

Ravigote Butter

Salmon Sardine

Shad Roe Shrimp

.

.

.

1 1 .

1 1

1 1 .

. .

,

,

9

.

.

.

.

Surprise

.

.

.

.

9

.

.

.

.

9

-9

.

.

.

.

.

.

7

13

13 1

.

Tea

3

15

Tourist

.

.

I5

.

.

EGG Easter '

.

.

Picnic

.

.

Plymouth

,

.

.

.

v

19

.19

.

,

.

19

.

SALAD Aberdeen Bicycle

.

Boston

.

New

Brand Caper

.

Celery

.

Horseradish

.

.

.

.

.

25

.

.25

.

.

.

.

.

.

.... .

.

.....

Ripe Olive

23

.25

.

.

Nasturtium

23

.

.

Oyster

,

.

.

.

Mint Chutney

Onion

.

.....

Lettuce

Mosaic

.

.

23

.

.

.

.

Grape Green Pepper

Mock

-23

.

.

....

.

Esthetic

.

.

.

.

27

27 27

.27 29

.

.

.

.29

.

.

.

.29

.

.31

.

.

.

.

.

29

31

SALAD

Conttnutd

PAGK Spinach

.

Tartare

.

.

.

3

f

3

1

.

.

.

.

.

.

.

.

.

.

33

.

.

.

.

35

Tomato Violet

33

Waldorf

35

Watercress

MEAT Bacon

.

.

.

.

-39

.

.

.

.

-39

Beef

39

Biscuit

Bohemian Chicken

.

Club House

.

.

.

.

.41

.

.

Lamb

Maitre d' Hotel

Morrison

Mustard

Mutton

Paysanne Pinard

.

.

.43

.

.

.

.45

.

Savory

.

Sorrento

Sweetbread

.

-47

.

.

.

-47

.

.

Premium

Tongue and Veal

.

.

51

.53

.

.

.

.

51

.51

.

.

49

49

.

.

.

.

49 .

.51

.

.

*.

.

47

.

.

.

.

.

45

.

.

.

Sheep's Tongue Smith .

45

.

.

Sausage

.

.... .... .....

Pate de Foie Gras

43

.

.

.

.

4.1

.43

.

.....

Indian

30

.

.

.

.

Imitation Pate

.

.

.

.

Corned Beef

Swift's

.

.

.

53

.

.53

.

Truffle

53

SWEET Candied Cherries Cocoanut College Girls

Coventry

.

.

.

.

.

.

.

.

.

.

.

.

57

.57

.

.

57

.

59

SWEET

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