NUT
ENGLISH WALNUT SANDWICH
Chop English walnuts fine, and over them pour the following dressing; five yolks of eggs well beaten, juice of two lemons, a good half-cup of water, one teaspoonful of sugar, and a pinch of salt. Let it cook until the eggs thicken. When cool, place between thin slices of lightly buttered white bread.
ENGLISH WALNUT SANDWICH NO. 2
Chop fine a cupful of English walnut meats; moisten with a little thick cream and place between a slice of brown bread and one of white lightly buttered. Cut in rounds with a biscuit cutter.
ENGLISH WALNUT SANDWICH NO. 3
Chop English walnuts fine; moisten with a little mayonnaise dressing, and place between thin slices of lightly buttered brown bread.
ENGLISH WALNUT AND FIG SANDWICH
Chop figs fine, adding enough water to make a smooth paste, and cook slowly until of a consistency to spread. Flavor with a little orange juice or grated candied orange peel. Chop one-half cup of English walnuts fine, add to the fig paste filling. Place between thin slices of white or brown bread lightly buttered, cut in fanciful shapes.
ENGLISH WALNUT AND GINGER SANDWICH
Three thin slices of lightly buttered white bread; between the first and second place a layer of chopped, preserved ginger, mixed with a little thick cream; and between the second and third slices, place a layer of chopped English walnuts; then tie up each sandwich neatly with blue baby ribbon.
ENGLISH WALNUT AND RAISIN SANDWICH
Chop equal quantities of English walnuts and raisins fine, mix with a little cream, and place between thin slices of lightly buttered white bread. Garnish top with a raisin.
ENGLISH WALNUT AND DATE SANDWICH
Chop English walnut meats fine, mix with an equal amount of chopped dates; moisten with a little whipped cream and place mixture between buttered crackers or thin slices of white bread.
SALTED ENGLISH WALNUT SANDWICH
Spread thin slices of Boston brown bread with butter; then chop English walnuts fine, sprinkle with salt, and put a layer of the nuts between two slices of bread.
BLACK WALNUT SANDWICH
Between thin slices of lightly buttered brown bread spread black walnut meats chopped rather fine. Nice to serve with hot chocolate.
CHESTNUT SANDWICH
Shell and blanch the chestnuts, then boil fifteen minutes; drain and cool, and when cool chop fine. Add an equal quantity of finely chopped celery, moisten with a little French dressing, mix, and put between thin slices of lightly buttered white bread, with a crisp lettuce leaf between.
PECAN SANDWICH
One cup of chopped pecans, one cup of chopped dates, mixed with a tablespoonful of whipped cream to moisten. Place between thin slices of white or whole wheat bread.
PECAN SANDWICH NO. 2
Chop pecan nuts very fine, moisten with a little mayonnaise dressing and place between thin slices of lightly buttered white bread.
PECAN SANDWICH NO. 3
Mix one cup of finely chopped pecan nuts with a little chutney. Place between thin slices of buttered white bread.
PECAN AND ENGLISH WALNUT SANDWICH
Chop fine one-half cup each of pecan and walnut meats, add one-half cup of olives stoned and chopped fine, moisten with a little mayonnaise dressing and place between thin slices of lightly buttered graham bread.
HICKORY NUT SANDWICH
Mix together chopped hickory nuts and pot cheese, add a dash of paprika, and place between thin slices of either white or brown bread lightly buttered. Garnish with an olive.
HICKORY NUT AND CHEESE SANDWICH
Beat to a cream one tablespoonful of butter, then add three heaping tablespoonfuls of cream cheese. Mix thoroughly, adding a little sweet cream if necessary to make creamy. Chop a quarter-pound of hickory nuts fine, and blend with the cheese paste; season with salt, pepper, and a little lemon juice. Spread on thin slices of brown bread. Put two slices together and garnish with an olive.
PEANUT SANDWICH
Chop roasted and salted peanuts, mix with a little mayonnaise dressing, place between thin slices of lightly buttered entire wheat bread.
PEANUT SANDWICH NO. 2
Chop a cup of freshly roasted shelled peanuts very fine, mix with three tablespoonfuls of mayonnaise dressing, add salt to taste, and sprinkle upon lightly buttered slices of white bread. Put slices together and cut in tiny squares.
PEANUT SANDWICH NO. 3
Chop peanuts fine or put through a coffee mill, salt to taste, and add a little sherry or port wine to make a thick paste. Spread on thin slices of lightly buttered white bread. Put two slices together and garnish with a candied cherry.
PEANUT SANDWICH NO. 4
Cut white bread in rounds with the biscuit cutter, cover with whipped cream slightly sweetened. Sprinkle chopped peanuts over the cream. Cover with another round of bread and serve as soon as made.
PEANUT AND BANANA SANDWICH
Between thin slices of lightly buttered white bread place a crisp lettuce leaf that has been dipped in mayonnaise dressing; on this place slices of banana and sprinkle with ground peanuts.
PEANUT MAYONNAISE SANDWICH
Heat a tablespoonful of butter in a pan and add the juice of a lemon. Season with salt and pepper. To this gradually add a well beaten egg, thinned with sour cream, adding it slowly, stirring the while to prevent it from curdling. When it begins to thicken, remove and stir in enough ground peanuts to make a good spreading butter. In preparing sandwiches of this, cut bread thin, spread with the mayonnaise; and lay between the slices a crisp lettuce leaf. Cut the sandwiches in fancy shapes. Dainty for noon-day luncheon.
ALMOND SANDWICH
Cut white bread in rounds and lightly butter, put on a layer of finely chopped almonds, add a sprinkling of salt and a dash of lemon juice; cover with another round of bread and press a blanched nut in the centre. Serve on a lettuce leaf.
ALMOND SANDWICH NO. 2
Whip one-half gill of sweet cream to a stiff froth; add one-half pound of almonds, blanched and pounded to a paste, with a little rose or orange flower water; add two tablespoonfuls of sugar and spread over thin slices of white bread; roll into tiny cylinders or cut in narrow strips.
ALMOND SANDWICH NO. 3
On thin slices of buttered Boston brown bread sprinkle finely chopped almonds, cover with another slice of bread, and cut in squares.
ALMOND AND CELERY SANDWICH
Chop almonds fine and mix with twice the bulk of finely chopped celery; moisten with a little mayonnaise dressing and put between thin slices of lightly buttered white bread.
ALMOND AND LEMON SANDWICH
Grate the thin yellow rind of one lemon, being careful not to rub off any of the bitter white pith; blanch and pound one-half pound of almonds, adding slowly the juice of one lemon. When a smooth paste is formed, add the grated lemon rind. Rub the yolks of two hard-boiled eggs to a smooth paste, add the almond mixture, and spread over thin slices of lightly buttered white bread. Cover with another slice of bread and cut in triangles.
TOASTED ALMOND SANDWICH
Toast almonds to a light brown and grate; form into a paste with a little lemon juice, add a little salt, spread on thin slices of lightly buttered white bread and cover with another slice and cut in strips.