Around-the-world cook book

Club cheese sandwich — Cheese with lettuce on thin slices of bread. Cucumber sandwich — Chopped cucumber, seasoned with onion, moistened with mayonnaise. Egg sandwich — Yolks of hard-boiled eggs, salt, pepper, mustard, and olive oil, all forming a paste, add vinegar, and spread on the slices of bread. Green pepper sandwich — Equal parts of chopped green peppers and chopped onion, moistened with French dressing. Ham and olive sandwich — Olives and ham, chopped fine, and moistened with mayonnaise. Lettuce-Mayonnaise — Spread mayonnaise on thin slices of bread, with leaves of lettuce. Mutton sandwiches — Cold mutton, chopped fine and seasoned with mint sauce. Nut sandwich — English walnut meats, chopped fine, with mayonnaise dressing and cream cheese. Sardine sandwich — Sardine and lemon-juice filling. Watercress sandwich — Watercress and hard-boiled eggs, coarsely chopped, and moistened with French dressing. DESSERTS EICE PUDDING Rice, 1/2 cup, Milk, 1 pint, Eggs, 3, Sugar, nutmeg, Salt, vanilla. Put the milk and rice on the fire and let it cook until the rice has become tender. Set it off and let it stand until nearlycold ; then stir in the beaten yolks of the 3 eggs. Season to taste with sugar, salt, nutmeg, and vanilla, and then add the whites of the eggs which have been beaten to a froth. Bake for about 1 hour. COLD RICE PUDDING Rice, 1/4 pound, Butter, 1 teaspoon, Vanilla bean, 1 pod. Preserved peaches or apricots, Whipped cream. Salt and milk. Cook the rice, butter, and vanilla bean together, adding a pinch of salt, and set it to cool. When cold, put a layer of the rice on a dish, then a layer of the preserved peaches, or apricots, then a layer of the whipped cream, and so on; the top layer being a thick layer of the cream. • 211 Put it on the ice, and serve cold. With a quarter of a pound of rice, this should be enough for 8 or 10 persons. * RUSSIAN RICE Boiled rice, i/i pound, Sugar, % pound, 'Jamaica rum, or arrack, 1 wine-glass. Canned pineapple, or maraschino cherries. Put the rice, which has been previously boiled, in a glass dish. Take a gill of water, with the sugar, and boil for 20 minutes. When it is somewhat cool, add the spirits to it, and pour it over the rice. Serve it very cold, with maraschino cherries or with slices of canned pineapple. Apricots can be used instead of pineapple. TRAUTMANSDORF RICE PUDDING Cold boiled rice, 2 cups, Granulated gelatin, 2 tablespoons, Hot milk, 1 cup, Sugar, 1 cup, Cream, 1% cups, Vanilla extract, % teaspoon, Salt. Soak the granulated gelatin in the cup of hot milk ; to this add the sugar and a pinch of salt. Let this cool, stirring occasionally. Whip the cream, flavor it with the vanilla, and beat into in the gelatin mixture. Then stir in the boiled rice. One-half cup of raw rice will make the required quantity of boiled rice. Instead of vanilla extract, rum may be used as a flavoring, in which case, use 2 tablespoons of rum. BREAD PUDDING Baker's bread, % loaf, Hot milk, 1 quart, Eggs, 3, Butter, 1 heaping tablespoon. Vanilla, or lemon, Salt and sugar.