SWEET
ORANGE SANDWICH
Between thin slices of lightly buttered white bread place thin slices of orange that have been lightly dusted with powdered sugar.
ORANGE MARMALADE SANDWICH
Spread thinly buttered white bread with orange marmalade. Put two slices together and cut the sandwich in slender strips.
ORANGE MARMALADE SANDWICH NO. 2
On thin slices of lightly buttered white bread spread orange marmalade. Put four slices together, put under a weight and when well pressed, trim off the crusts and cut down in thin slices. Serve on lace paper doily.
DAINTY RIBBON SANDWICH
Cut the crust from a loaf of white and of brown bread. Cut three slices one-half inch thick from each loaf. Spread with butter and orange marmalade. Put six slices together and press firmly. Trim the edges evenly, then with a sharp knife cut into slices about three-quarters of an inch thick. Place the sandwich on a lace paper doily. Serve as soon as made.
GEM SANDWICH
Grate orange peel very fine, add a dash of ginger, spread thin slices of buttered white bread with Neufchatel cheese, sprinkle orange peel and ginger over the cheese. Put slices together. Garnish with an olive.
LEMON SANDWICH
Slice a lemon very thin and remove the rind, sprinkle with powdered sugar and place between thin slices of lightly buttered white bread cut round. Garnish top with a candied cherry.
FRUIT SANDWICH
Spread thin slices of white bread with chocolate cream butter, on this place a layer of fresh fruit such as bananas, strawberries, or raspberries; cover with another slice, and garnish top with a sugared berry.
STRAWBERRY SANDWICH
Between thin slices of lightly buttered white bread, place strawberries cut in halves, sprinkle with powdered sugar. Garnish top of sandwich with a whole sugared berry.
GRAPE SANDWICH
Remove skins and seeds from one pound of white grapes. Chop grapes, one large apple, and two stalks of celery fine. Mix with a little French dressing and place between thin slices of lightly buttered white bread. Cut sandwiches in strips.
RED RASPBERRY SANDWICH
Mix berries with thick cream and a little powdered sugar and place between thinly cut slices of buttered white bread. Garnish top with a berry.
APPLE SANDWICH
Between thin slices of buttered white bread place thin slices of tart apples, which have been steeped for an hour in a mixture of lemon juice and sugar.
APPLE SANDWICH NO. 2
On thin slices of lightly buttered white bread spread baked apple. Dust with powdered sugar. Cover with another slice of bread and cut in strips.
APPLE BUTTER SANDWICH
On thin slices of lightly buttered white bread, spread apple butter. Sprinkle chopped candied orange peel, cover with another slice of bread.
PINEAPPLE SANDWICH
One cup of pineapple cut fine, two tablespoonfuls of lemon juice, and one cupful of sugar. Cook until thick, and when cold spread upon lady fingers and press together. White bread may be used.
CHERRY SANDWICH
One cup of maraschino cherries cut in small pieces, mixed with one-half cup of English walnuts chopped fine. Moisten with whipped cream. Spread on thin slices of white buttered bread, put two slices together and cut in squares. Garnish with a maraschino cherry.
CHERRY SANDWICH NO. 2
Chop a quarter of a pound of candied cherries fine; add a few drops of sherry. Mix and spread on rounds of lightly buttered white bread. Cover with another slice and garnish with a candied cherry.
CANDIED CHERRY SANDWICH
Chop candied cherries very fine, add as many seeded raisins chopped fine, moisten with orange juice. Mix to a paste and spread on thin slices of white bread lightly buttered. Put two slices and garnish top with a cherry.
CANDIED CHERRY SANDWICH NO. 2
Chop candied cherries fine, moisten with orange juice, place between thin slices of lightly buttered white bread. Garnish top with a cherry.
CREAM AND CANDIED FRUIT SANDWICH
Cut candied cherries fine and moisten with a few drops of wine. Cut sponge cake in squares and cover with whipped cream that has been sweetened and flavored and chilled; on top of this sprinkle the candied cherries. Cover with another piece of the cake and serve at once.
CAKE AND CANDIED CHERRY SANDWICH
Cut sponge cake into slices a quarter of an inch thick; cut the slices into rounds. Chop candied cherries fine, moisten with a little orange juice. Spread the mixture on the rounds of cake; press two pieces together. Garnish with a candied cherry.
TUTTI-FRUTTI SANDWICH
Chop candied cherries, peaches, and apricots, add a little sherry wine and mix to a paste. Spread on thin slices of lightly buttered white bread, cover with another slice and cut in strips.
BANANA SANDWICH
Mash ripe bananas; add a dash of lemon juice; sweeten to taste. Place between thin slices of buttered white bread cut oblong.
BANANA SANDWICH NO. 2
On thin slices of lightly buttered white bread spread mayonnaise dressing then add thin slices of bananas; cover with another slice of bread. Serve on a lettuce leaf.
BANANA AND CHERRY SANDWICH
Mash three bananas fine, add one-half cup of chopped maraschino cherries, a tablespoonful of powdered sugar, moisten with a little thick cream, mix, and place between thin slices of lightly buttered white bread. Garnish with a cherry.
BANANA TOAST SANDWICH
Between thin slices of lightly buttered graham bread, place three slices of banana; toast quickly to a light brown. Serve hot.
BANANA AND TOASTED BROWN BREAD SANDWICH
Between thin slices of buttered brown bread from which the crusts have been removed, place slices of banana, press together and place in the oven and leave until bread is toasted. Serve hot. Very good for invalids.
ORIENTAL SANDWICH
Mash four bananas; add one-half cup of maraschino cherries, two tablespoonfuls of honey, and two tablespoonfuls of sweet thick cream. Mix and spread on thin slices of lightly buttered white bread, cover with another slice, and garnish top with a cherry.
FIVE O’CLOCK TEA
Mash bananas fine, add an equal amount of mashed red raspberries, moisten with a little sweet thick cream. Place between thin slices of lightly buttered white bread. Cut in fancy shapes.
FIG SANDWICH
Chop figs fine, moisten with a little maple syrup and work to a paste; spread mixture on thin slices of lightly buttered white bread, roll, and tie with baby ribbon.
FIG SANDWICH NO. 2
One-half pound of finely chopped figs, one-third cup of sugar, half-cup of boiling water, and two tablespoonfuls of lemon juice; mix these ingredients and cook in a double boiler until thick. When cool spread mixture on thin slices of buttered white bread, cover with another slice and cut in fancy shapes.
FIG SANDWICH NO. 3
Stew figs and chop; season with a little wine and place between lightly buttered slices of white or graham bread.
FAVORITE SANDWICH
Chop stewed figs, add a dash of lemon juice, spread on thin slices of lightly buttered white bread, and cover with another slice. Garnish with a spray of smilax.
FIG AND NUT SANDWICH
Cut rounds of bread with a biscuit cutter and lightly butter. For each sandwich use two dried figs, fill the figs with the English walnut meats chopped; roll the figs in powdered sugar and place between the rounds of bread.
FIG AND NUT SANDWICH NO. 2
Chop figs and English walnuts fine; moisten with whipped cream; place between thin slices of lightly buttered white bread. Garnish with smilax.
FIG AND ROLL
Split twelve figs, scrape out the soft portion and rub this to a paste; butter thin slices of fresh white or brown bread, remove the crust, spread on the fig paste and roll the bread carefully; press for a moment, then roll it in a piece of tissue paper, pressing the ends as you would an old-fashioned motto, or it may be tied with baby ribbon of any color.
LADY FINGER SANDWICH
Chop figs fine and rub to a smooth paste; add a dash of orange juice and spread on lady fingers; press two fingers together and garnish with a spray of smilax.
DATE AND FIG SANDWICH
To two cups of dates with stones removed, add one cup of washed figs, also one cup of seeded raisins; chop very fine and add enough water to make a paste to spread easily. Let this boil one minute, and when cool spread between thin slices of buttered white bread, cover with another slice and garnish top with a sugared date.
DATE AND NUT SANDWICH
Between slices of brown bread lightly buttered and cut thin, place this filling; dates stoned and chopped fine, walnut meats chopped fine, moistened with a little sherry wine. Garnish with a spray of smilax.
DATE AND ORANGE SANDWICH
Remove the pulp and inner skin from six oranges, cut into small pieces, add one pound of chopped dates and a half-cup of walnut meats chopped fine; add half-cup of powdered sugar, moisten with a little sherry or port wine, and place the mixture between slices of lightly buttered white bread.
RAISIN SANDWICH
Cut large raisins in halves with a sharp knife; take out the seeds, dip in brandy or sherry; do not let them remain a moment in the liquor; cut white bread in rounds, spread with butter, and put a layer of raisins between the two rounds of bread. Garnish top with a raisin and serve with lemonade.
FRUIT JELLY SANDWICH
Soak one box of gelatine in one cup of cold water, and dissolve it in one cup of boiling water. Add one cup of sugar, one-half cup of lemon juice, one cup of orange juice, and half a cup of mashed red raspberries. When cool spread on squares of sponge cake, or thinly cut and lightly buttered white bread. Cover with another slice.
JELLY AND NUT SANDWICH
Chop English walnuts fine and stir into whipped cream; spread currant jelly on thin slices of lightly buttered white bread; on top of that spread the walnuts and cream, cover that with currant jelly, and lastly cover with another slice of bread. Serve as soon as made.
CURRANT JELLY SANDWICH
Cut fresh bread in as thin slices as possible. Butter them evenly, spread with currant jelly and sprinkle with fresh grated cocoanut; roll each slice separately and tie the roll with baby ribbon. Make when ready to serve.
CURRANT JELLY AND ENGLISH WALNUT SANDWICH
Spread thin slices of lightly buttered white bread with currant jelly and sprinkle with finely chopped English walnut meats. Cover with another slice and cut in oblong shape.
TOMATO JELLY SANDWICH
One cupful of boiled and strained tomatoes, seasoned with salt, pepper, paprika and a little tabasco sauce. Dissolve quarter box of gelatine in one-half cup of water, add to the tomatoes, and mix thoroughly. Cool in forms that will slice in shape of sandwiches to be used. Place between thin slices of lightly buttered white bread.
QUINCE JELLY AND NUT SANDWICH
Mix a cupful of quince jelly with half a cupful of finely chopped hickory or pecan nuts and spread on thin slices of lightly buttered white bread. Cover with another slice and cut in squares.
QUINCE JELLY SANDWICH
Spread thin slices of lightly buttered white bread with quince jelly. Put slices together, cut in squares, and garnish with a spray of maidenhair fern.
GOOSEBERRY JAM SANDWICH
Spread thinly cut slices of lightly buttered white bread with gooseberry jam; place slices together and cut in slender strips. Garnish with a spray of smilax. Serve as soon as made.
CLARET JELLY SANDWICH
Soak one box of gelatine in one cup of cold water, then dissolve in one cup of boiling water, add one cup of sugar and strain. When cold, add the juice of half a lemon, and one cup of claret and set in a cool place. When ready for use, cover thin slices of lightly buttered white bread with the jelly, cover with another slice of buttered bread and cut in strips.
MARBLED BREAD SANDWICH
Make an equal number of white and brown bread sandwiches, lightly spread with butter and currant jelly, press sandwiches together in alternating colors, cut in thin strips. Serve on lace paper doily.
BANANA SANDWICH
Place peeled bananas, sliced across, between thin slices of buttered brown bread from which the crusts have been trimmed. Place in the oven and leave until bread is toasted and you will have delicious and nourishing hot sandwiches. Very good for invalids.
MARRON SANDWICH
Cut the bread in rounds with a biscuit cutter; put a marron glace in the centre and around it whipped cream that has been sweetened and flavored. Nice for afternoon luncheon.
HONEY SANDWICH
Spread thinly cut slices of lightly buttered white bread with honey; put slices together and garnish with a pansy. Serve as soon as made.
HONEY AND BANANA SANDWICH
Mixed strained honey with mashed ripe bananas; place between thinly cut slices of buttered white bread.
FRENCH TEA SANDWICH
On thinly cut slices of lightly buttered white bread cut round, spread cream cheese and currant jelly. Cover with another slice and sprinkle top of sandwich with crumbs of pistache.
DAINTY PEANUT SANDWICH
One cup of sugar and enough water to cover; boil until it threads from spoon; stir this into the white of an egg beaten stiff. Add one cup of peanuts ground fine; spread the paste on salted wafers; let stand a while before serving.
VERANDA SANDWICH
Chop crystallized ginger fine, moisten with a dash of orange juice; place between thin slices of lightly buttered white bread; cut in fancy shapes and garnish each with a spray of smilax.
PUFF PASTE SANDWICH
Roll puff paste very thin; cut round with a biscuit cutter; bake to a delicate brown. Add chopped almonds to apple or peach marmalade and place the mixture between two rounds of pastry.
DREAM SANDWICH
Cold chopped boiled sweetened prunes, mix with English walnuts chopped fine, moisten with a little of the prune syrup, and place between thin slices of lightly buttered white bread. Garnish with a spray of smilax.
CHOCOLATE SANDWICH
Melt a teaspoonful of butter in a saucepan, stir into it all the unsweetened chocolate (bitter) it will take up. Grate the chocolate directly into the butter. Stir until butter and chocolate are thoroughly mixed. Take from the fire and let it get cold before spreading on thin slices of graham bread, lightly buttered. Cover with another slice and cut in strips.
CHOCOLATE AND NUT SANDWICH
Take two tablespoonfuls of sweetened chocolate, mix with a little water and heat to a thick paste; chop fine a half-pint of English walnuts or hickory nuts, stir the chocolate paste when cooling, add the nuts, and spread thinly on narrow wafers. Let harden, then press the two wafers together.
MAPLE CREAM SANDWICH
One-half pound of maple sugar, one-half pound of brown sugar, one-half cup of water, and one-half teaspoonful of cream of tartar; boil these together until they form a soft ball when dipped into cold water. When nearly cold, beat with a fork until thick and creamy; spread on an equal number of thin round slices of buttered white and entire wheat bread, and place together in pairs, one of each kind of bread.
MAPLE SUGAR SANDWICH
On thin slices of lightly buttered white bread spread maple sugar, put slices together and cut with a maple leaf cutter. Serve with hot coffee.
LOG CABIN SANDWICH
Boil one cupful of maple syrup, one-half cupful chopped dates, one-half cupful chopped almonds, one-half cupful pineapple together, let cook for five minutes, take from fire, and add teaspoonful of lemon juice. Cut the bread in long thin strips and remove the crust. Spread with the mixture. Put slices together and wrap in oiled paper; let stand a few hours, when the paper can be removed and they will keep the shape desired.
GINGER SANDWICH
On thin slices of lightly buttered graham bread, sprinkle finely chopped Canton ginger; press slices together.
GINGER AND ORANGE SANDWICH
Soften Neufchatel cheese with a little cream; spread on thin slices of white bread and cover with finely minced candied orange peel and preserved ginger; cover with another slice of bread and garnish with a spray of maidenhair fern.
CHESTNUT AND PRUNE SANDWICH
Boil chestnuts twenty minutes; peel and chop fine, add an equal amount of cooked prunes chopped; moisten with a little cream and place between thin slices of lightly buttered whole wheat bread. Garnish top with a maraschino cherry.
HALLOWEEN SANDWICH
One cup of celery, one orange cut fine, one-half cup of raisins seeded and halved; add one-half cup of grated apple to one-half cup of mayonnaise and mix with this; place between thin slices of lightly buttered white or whole wheat bread. Garnish with a spray of smilax.
INDIA SANDWICH
One cup each preserved ginger and candied orange peel chopped fine; mix with one-half cup of thick cream and spread, on white bread thinly buttered. Garnish with stick of candied orange peel.
WHIPPED CREAM SANDWICH
One cup of thick cream, one tablespoonful of powdered sugar. Beat until solid, then add three drops of vanilla, let it become chilled, then spread on lady fingers, press together and serve as soon as made.
SCHOOL SANDWICH
On thin slices of lightly buttered white bread, spread brown sugar; cover with another slice of bread and wrap in wax paper.
COCOANUT SANDWICH
One and one-half cup of grated cocoanut, one-half cup of English walnuts chopped fine, one tablespoonful of rose water, three tablespoonfuls of sugar; mix well, moisten with three tablespoonfuls of thick cream. Spread mixture on thin slices of buttered white bread, cover with another slice and cut in strips.
COCOANUT SANDWICH NO. 2
Roll out one-half pound of puff paste until one-fourth of an inch thick, then place it in a baking tin and bake in a hot oven until a golden brown; when done, let it get cold; whip one-half pint of cream to a stiff dry froth, add to it three tablespoonfuls each of powdered white sugar and desiccated cocoanut. Cut the pastry into strips three inches long by one inch wide; spread some of the cocoanut cream on each piece, put two pieces together and sprinkle powdered white sugar thickly over them.
NUT AND FRUIT SANDWICH
Mash half-pound of pitted prunes, mix them with a half-pound of seedless raisins, half-pound of stoned dates, and the same quantity of washed figs, quarter of a pound of blanched almonds, a quarter of a pound of peeled Brazil nuts, and one pound of pecans. Put through the meat chopper, add the juice of two oranges and knead the mixture with your hands; pack it down into baking powder boxes or into any round tin and stand it aside in a cold place; when wanted for use, remove from the tins, cut thin, and place slices between lightly buttered white bread cut round. Garnish top with a maraschino cherry.
FUDGE SANDWICH
Melt on tin in oven, fudge or fresh chocolate creams until soft enough to be spread; spread wafer crackers with this filling, tie each two with white baby ribbon. Serve with lemonade.
VIOLET SANDWICH
Cover the butter with violets over night; slice white bread thin and spread with the butter; put slices together and cover with the petals of the violets.
ROSE-LEAF SANDWICH
Flavor fresh unsalted butter with rose by packing in closed jar with a layer of rose leaves and leaving several hours. Any fragrant rose will answer. Cut white bread into dainty strips or circles, spread with the perfumed butter, put one or two rose leaves between the slices, allowing the edges to show.
CLOVER SANDWICH
Trim the crust from a loaf of bread and place bread in a stone jar with clover blossoms; wrap the butter in cheese-cloth and also place in the jar; leave over night. Cut the bread thin and spread with the clover-scented butter; put two slices together and garnish with a clover blossom.
NASTURTIUM SANDWICH
Cover the bread and butter with nasturtium flowers over night; cut white bread thin and spread lightly with the butter. Put two nasturtium flowers between the slices.
CHINESE NUT SANDWICH
Stone two cups of Chinese nuts, moisten with three tablespoonfuls of thick cream, sweetened with a little honey; spread on slices of lightly buttered white bread. Cover with another slice and cut in squares.
CREAM SANDWICH
Cream four ounces of butter, add gradually four ounces of brown sugar, four ounces of fine flour, four eggs one by one, a squeeze of lemon juice or a tablespoonful of rose water, and lastly a teaspoonful of baking powder. When thoroughly mixed, bake in shallow tins. Whip up till perfectly thick a quarter of a pint of cream, spread this on half the strips and cover with the other sandwich-fashion. Ice these sandwiches over with chocolate icing.