SANDWICHES
Sandwiches are a very convenient and nourishing form of food for luncheon, school lunches, afternoon teas or picnics. They are usually prepared so they can be eaten from the hand without the use of a knife or fork. When made of hot meat with thick gravy poured over them, they are a meal in themselves. This is a good way to use left-over meat. Bread less than 12 hrs old should never be used. To cut bread real thin, heat the knife. A variety of bread makes sandwiches more attractive. Fillings should not be too moist as the bread is apt to become damp. A thin layer of butter, sandwich spread, or mayonnaise dressing on the bread before adding the filling keeps bread from getting too moist. Slice bread very thin for dainty sandwiches and ½″ thick for hearty sandwiches.
Cream butter as for cake and it is easier to spread on bread. Wrap in oiled paper if you are not going to use sandwiches immediately, or place a slightly damp cloth or napkin over them to keep them from becoming dry. By cutting sandwiches in fancy shapes you make them more attractive.
Canapes are open sandwiches (one slice of bread and filling placed on top of it and garnished). They are used as a first course for dinner or luncheon. Cut crust off bread for Canapes, but do not cut it off for sandwiches unless it is too hard.
Meat Sandwiches—Either cut thin or minced and seasoned with mustard or salad dressing and salt and pepper.
Cheese Sandwiches—Sliced thin, grated, or made into a smooth paste.
Nut Sandwiches—Chopped, ground, or mixed with fruit or cheese.
Fish Sandwiches—Flaked or in small pieces and seasoned with salad dressing.
Toasted Sandwiches are very popular now. Toast one side of bread before spreading butter on it.
Health Sandwiches made from whole wheat bread, lettuce, and egg yolks seasoned with lemon juice and salt are palatable and rich in iron and vitamines.
SANDWICH SPREAD
1 c oleomargarine or other fat, 1 egg yolk, ¼ tsp dry mustard, ⅛ tsp pepper or paprika, few grains cayenne, 1 tsp salt, ½ tsp Worcestershire sauce, 2 tbp lemon juice, 2½ tbp vinegar.
Cream fat; mix mustard, pepper, cayenne, salt, Worcestershire sauce and lemon juice well together; add well-beaten egg yolk and add mixture to the fat; add vinegar slowly (drop by drop); beat thoroughly. This will keep in a cool place for a long time. If it becomes hard, warm slightly and beat to proper consistency.
CHEESE-PICKLE FILLING
1 c grated cheese, 4 tbp chopped sweet pickle and enough mayonnaise dressing to moisten.
APPETIZERS
1 can sardines, ½ tsp lemon juice. ½ tsp grated onion, lettuce. Remove bones from sardines; add lemon juice and onion; mash well; spread between thin slices buttered bread; cut in fancy shapes or roll up with a sprig of watercress and tie with narrow ribbon to match color scheme.
BAKED BEAN SANDWICHES
Mash 1 c baked beans with 2 tbp chopped sweet pickle and spread between brownbread or graham bread.
ITALIAN SANDWICHES
½ lb dried beef, ¼ lb cream cheese, 1 pt tomatoes.
Put beef and cheese through food chopper; add tomatoes, which have been sieved; cook until thick. Use when cold between thin slices of white bread.
FIG DAINTIES
1 c figs, ½ c chopped nuts, 1 tsp lemon juice, grated rind of ¼ lemon and ⅓ orange, pinch of salt.
Mix in order given; spread between thin slices of buttered bread and cut into finger lengths. Steamed apricots may be used instead of figs.
SWEET SANDWICHES
½ c walnuts, ½ c dates, ½ c figs, 1 tsp lemon juice.
Put walnuts, dates and figs through food chopper; mix in lemon juice, orange juice or cream to moisten; spread between thin slices of white bread and cut in fancy shapes.
LENOX SANDWICHES
15 thin slices of bacon, 1 good-sized green pepper, 2 tbp Worcestershire sauce, 1 tbp mayonnaise, 1 tsp vinegar, dash of pepper.
Chop pepper; mix with mayonnaise and vinegar and season; spread on thin slices of bread with bacon and crisp pieces of lettuce; cut in triangles.
SOUTHERN SANDWICHES
Place lettuce leaf on bread; 2 slices of tomatoes; on top of tomatoes 3 strips of fresh cooked bacon; season with mayonnaise dressing; cut in triangles or squares with sharp knife.
CHEESE MARMALADE
Have bread cut thin; spread with cream cheese; over this spread a layer of marmalade and cover with another slice of buttered bread; press slices firmly together and toast sandwiches immediately before serving; cut these any desired shape; serve tucked in folds of a napkin to keep them hot.
HONEY NUT SANDWICHES
Mix chopped pecan meats, almonds, or other nuts with just enough honey to act as a binder; use as filling for sandwiches.
HONEY-CREAM CHEESE
Mix honey with cream cheese; use as filling for bread or baking powder biscuit sandwiches. Chopped nuts may be added to honey and cheese if desired.
CHICKEN SALAD FILLING
1 c cold cooked chicken, cut in small pieces and ½ c finely chopped celery; season with salt and pepper; moisten with mayonnaise dressing.
CLUB SANDWICH
Toast one side of bread; butter untoasted side; place crisp lettuce leaf on bread; then some mayonnaise dressing, a layer of sliced chicken, sliced tomatoes, slice of crisp bacon or cold ham; season with salt and pepper. Cover with top piece of bread toasted on one side.
LETTUCE SANDWICH
Lay crisp lettuce or shredded lettuce or cress on bread; season with mayonnaise dressing, salt and pepper. All vegetable sandwiches can be made in this way.
NUT RAISIN FILLING
1 c chopped raisins, ¼ c chopped nuts; mix and moisten with mayonnaise dressing.
MARLBOROUGH CANAPES
Cut stale bread in ¼″ slices; shape with a round cutter; toast on one side; spread untoasted side with butter mixed and seasoned with anchovy; cover each with thin slice of tomato; spread tomato with mayonnaise dressing; sprinkle with yolk of hard-boiled egg, mashed fine, and white of hard-boiled egg finely chopped; garnish around edge with a ring cut from green pepper; in center place a piece of stuffed olive and a sprig of parsley.
DEVILED CHEESE CRACKERS
1½ c diced mild cheese, 1 tsp dry mustard, 2 tsp Worcestershire sauce, 1 tbp butter, 1 tbp vinegar, ¼ tsp salt, ⅛ tsp cayenne.
Beat cheese with seasonings and flavorings until creamy; spread on toasted crackers; serve as an accompaniment to salads. This will spread about 50 crackers.
BUTTER CRISP CHEESE
6 slices mild cheese, ½ c butter.
Place a slice of cheese between slices of bread; melt butter in heavy frying pan and fry both sides of sandwiches until bread is brown and cheese is melted. These are very rich.
FRUIT SANDWICH
On each slice of bread fit a leaf of lettuce; spread with mayonnaise and add small sections of canned apricots, pineapple and pears; top with another slice of bread and decorate with slices of apricots and halves of maraschino cherries.
PINEAPPLE-PECAN CANAPES
On a round of bread arrange slender sections of a slice of canned pineapple; between each spoke of the wheel thus formed place a pecan; roll a ball of cream cheese in finely chopped nuts and place in center of wheel.
OLIVE SALAD SANDWICHES
2 pkg cream cheese, green salad leaves, 12 stuffed olives, 1 tsp salt, ½ tsp pepper, 2 tsp lemon juice, 1 tbp of cream, 12 slices buttered bread.
Use any fresh green salad leaves; watercress is especially nice; let them stand in slightly salted water for 1 hr before using; then dry; chop olives and add them with the salt, pepper, lemon juice and cream to cheese and beat until light; spread bread thickly with mixture; add green salad leaves; cover with slices of buttered bread; cut into any desired shape; garnish with additional stuffed olives.
CREAM TART LAYERS
2 cream cheese, 6 slices Boston brown bread, 6 slices white bread, ⅓ c grapelade.
Mix 2 pkg cream cheese until thoroughly soft; mix in ⅓ c grapelade; spread mixture generously on thin slices of Boston brown bread; use thin slices of buttered white bread for other half of sandwich.
TOASTED CHEESE
Slice raisin bread ½″ thick; spread thinly with butter; place slice of mild cheese sprinkled with salt between 2 slices; toast under hot flame to golden brown; serve with tart jelly.
EGG-GREEN PEPPER
6 hard-boiled eggs, chopped fine, 1 medium-sized green pepper, chopped fine, 2 tbp melted butter; enough salad dressing or mustard dressing to make mixture moist.
RAISIN-NUT SANDWICHES
1 c seeded raisins, 1 tbp orange juice, ½ c nut meats, 1 tsp grated orange rind.
Chop raisins and nuts; mix to a paste with orange rind and juice; spread between sliced buttered graham bread.
BROWN BREAD AND CHEESE
Brown bread spread with cream cheese paste and sprinkled with nuts makes a dainty sandwich.
CELERY-ROQUEFORT CHEESE
Wash, scrape and cut celery stalks in small pieces; mix tbp butter until creamy; add 2 tbp Roquefort cheese; season highly with salt and paprika; spread mixture on inside of celery stalks and serve on small pieces of toast as wide as celery stalks or on crisp lettuce for a salad.
CREAM CHEESE AND JELLY
1 pkg cream cheese, 3 tbp tart jelly, ¼ tsp salt.
If jelly is very stiff beat it with a fork to soften and add to ½ of cream cheese (cottage cheese can be used instead of cream cheese); add salt and beat mixture until light; spread thickly between slices of buttered bread, cut into fancy shapes; garnish with tiny balls of cream cheese and cubes of jelly.
LOBSTER CANAPES
Chop lobster meat fine; add equal quantity of yolks of hard-boiled eggs mashed fine; moisten with melted butter and cream, using equal parts; season with salt, cayenne and dry mustard; spread on toasted circular slices of bread; garnish with rings cut from whites of hard-boiled eggs, yolks of hard-boiled eggs and lobster coral. These can be served as a salad, also on a crisp lettuce leaf.
HOMINY JELLY SANDWICHES
Put ½ lb hominy in pan, pour over 1 qt boiling water; cover and leave it all night; during which time the hominy will have absorbed all the water; put in another qt of water and pinch of salt; stir over fire until nearly boiling; withdraw pan to side; simmer for ½ hr, stirring occasionally; add ¼ tbp (or a little less) sugar; mix well; turn into round small baking powder tins; place where it will cool; then put in ice box. It will be a firm jelly when cold; when ready to use turn out of mold; cut in slices carefully; spread with soft jelly; put 2 halves together; cut in 2 pieces, or quarters; garnish the platter with a few sprigs of parsley or watercress, either lightly grease moulds before putting in hominy or dip in cold water.
PERFECTION SANDWICHES
Use whole wheat bread; prepare filling from equal quantities of chopped stuffed olives, finely minced celery and chopped pecan meats; for each cup of combined ingredients allow 1 chopped hard-boiled egg; season very lightly with a little salt; moisten with a mayonnaise dressing; place between thinly buttered bread slices; cut into triangles.
FOR DELICIOUS SANDWICHES
Chop together ½ small bottle stuffed olives, ½ c walnut meats, 1 c raisins, ½ sweet pepper; moisten with salad dressing.
SARDINE SANDWICHES
Sardines mashed to a paste in their own oil will make a good sandwich.
SHRIMP SANDWICHES
½ pt fresh or canned shrimps, carefully removed from shell and cleaned; few drops tarragon vinegar, 4 rounds brown bread (or more), 2 oz butter, pepper, salt if necessary; butter and rounds of brown bread lightly, using remainder to lb with shrimp; spread on ½ brown bread rounds; put other rounds on top; trim edges; cut each sandwich in quarters.
PEANUT BUTTER SANDWICHES
Sandwiches made with peanut butter mixed with hot milk are delicious.