SANDWICHES
ABOUT SANDWICHES
Bake bread in baking powder cans. Butter cans and fill one-third full when dough is to be baked with the covers on (which makes a tender crust), and one-half full when it is to be baked without covers.
When necessary to make sandwiches some time in advance of their being eaten, wrap them in a cloth wrung out of hot water and put in a cool place.
Do not use bread any less than a day old.
HERB SANDWICHES
Mix chopped lettuce, pepper grass, watercress and peppermint with mayonnaise dressing.
VEGETABLE SANDWICHES
Cold boiled oyster plant, beets and cauliflower with any preferred dressing.
SANDWICH FILLING COMBINATIONS
Cream cheese and dates.
Apples and onions.
Two parts nuts, one part preserved ginger, moistened with thick cream.
Olives and walnuts moistened with Mayonnaise Dressing.
Sweetened mashed bananas.
Jam or marmalade covered with cream cheese.
For a sweet sandwich, chopped figs and dates, with a few drops of lemon juice.
Many people like cayenne pepper sprinkled on bread and butter sandwiches for evening refreshment.
Chopped cold boiled eggs and lettuce with French Dressing.
Finely chopped peanuts and Mayonnaise.
Chopped nuts, cream cheese, olive oil and lemon juice.
Chopped mint leaves with French Dressing.
Chopped onions and Mayonnaise.
Lettuce leaves spread with Mayonnaise, sprinkled with grated cheese and nuts.
SOUPS
If soup is too salty, add a few slices of raw potato and cook a few minutes longer for the potato to absorb the salt.
If soup appears lacking in strength, stir in a little grated cheese.
NUT STOCK FOR SOUPS
Put two cupfuls of mixed chopped nuts in a stew pan with one quart of water and let them stew slowly for two hours, then strain and remove the water for stock.
The nuts may be used in soups, cakes, or any preferred way.
SOUP BASIS
Water drained from boiled rice and from all vegetables, is used as a basis or “stock” for soups.
CROUTONS
Cut rather dry bread into one-half inch slices, and cut them into small pieces. Put in a pan in the oven to brown. Place half a dozen or more pieces on each plate of soup just before serving.
CREAM OF ASPARAGUS SOUP
Wash asparagus and cut off the tips. Put the stalks in cold water and boil till tender. Put them through a colander, then put back in the water they boiled in. Heat milk to the boiling point and stir in the butter and flour smoothed together. Boil ten minutes, pour into the asparagus, season, add cream and the asparagus tips which have been boiled by themselves in cold water till tender.
A spoonful of whipped cream is nice on almost any soup, added just before serving.
BEAN SOUP
Take as many stewed or baked beans as desired, put through a colander, add as much water as wished and boil about ten minutes. Add butter size of an egg to a small kettle of soup, season with salt and pepper. Make the soup as thick as desired and just before taking from the fire, stir in about a cupful of milk. A few sprigs of parsley on each plate of soup is pleasing.
CREAM OF PEA SOUP
Put peas and onion in cold water to cover them, and boil fifteen minutes. Heat the milk in double boiler. Smooth butter and flour together and gradually pour the hot milk on the mixture, pour it all in double boiler and heat. Take the onion from the peas and run them through a strainer, add them to the milk mixture, add salt, pepper, oil and cream, and keep at boiling point ten minutes.
PLAIN POTATO SOUP
Peel, and cut in very thin small pieces three medium size potatoes. Put one-fourth cupful of butter in a soup kettle and let it melt and brown, but not burn. Turn the potatoes on the butter and stir till most of the butter is absorbed, for about fifteen minutes, being careful not to let the mixture burn. Add one cupful of cold water and let the potatoes come to boiling point and boil five minutes. Then add, gradually, one cupful of milk and as soon as it reaches the boiling point, add one tablespoonful of flour smoothed in three-fourths of a cup of milk, one teaspoonful of salt and a pinch of pepper. Remove from fire and serve.
QUICK SOUP
Put tomatoes, water, salt, onion and mace to boiling point, and add flour and butter smoothed together. Stir constantly till the mixture boils, run through a sieve, heat and serve with croutons.
SALSIFY SOUP
Salsify is the vegetable oyster. Scrape the salsify, cut in small pieces to fill a quart measure, put immediately into cold water. Cook till tender, being careful not to burn it, put through a colander, add one quart milk, butter size of egg and one-half teaspoonful salt. Let come to a boil and remove from fire.
TOMATO SOUP
Wash, peel, and cut the tomato and cucumber in small pieces to make one quart. Boil with the other ingredients for twenty minutes, put through a strainer.
Prepare
Warm the butter and smooth in the flour, add salt and soda dissolved in a little hot water, stirring constantly, add gradually the hot soup, let come to a boil, and remove from fire.
VEGETABLE SOUP
Peel potatoes, turnip and onion, scrape the carrot, slice each very thinly, put into the cold water and boil one hour. Pour boiling water over the rice in double boiler, cook till partly done, then add to the vegetables that have been cooked one hour, and put in the other ingredients and cook one more hour.
CORN CHOWDER
Cut the kernels from about a dozen ears of corn and put through the food chopper. Slice the potatoes very thinly. Put the oil in the kettle, and stir the onions in it for about five minutes, then put in a layer of corn, then potatoes, sprinkling each layer with salt and flour, adding the layers till vegetables are all used. Then just cover with boiling water and let cook for thirty minutes, turn in the hot milk and serve hot.
NUT CHOWDER
Put the nuts with the water and stew slowly for two hours, then strain. Peel and cut in thin slices potatoes, turnips and onions. Put the oil in a soup kettle, then add a layer of potatoes, one of the turnips and onions, sprinkle in a little thyme, sweet marjoram and salt, and then add a layer of nuts, then potatoes, turnips, etc., till the ingredients are all used, and finally pour on the boiling hot water strained from the nuts. Cook about twenty minutes, and stir in the flour which has been gradually smoothed into the milk, and the peanut butter. Serve hot. Makes four plates.