*Nut Butter and Olive Sandwiches. — Mix to-
gether Nut Butter and chopped ripe olives, with
or without a seasoning of lemon juice. Spread
between Granose Biscuit or thin slices of whole-
wheat bread. Cut the sandwiches into fancy
shapes, and garnish with the ruffled edge of lettuce✪ Nut Butter and Olive Sandwiches.
Fruit Sandwiches. — • Between slices of bread
which have been cut about one fourth of an inch
thick and spread with butter or Nut Butter, put a
filling made by chopping very fine equal parts of
steamed figs and nuts, moistening them with water
and lemon juice✪ Fruit Sandwiches to form a paste. Dates, prunes,
raisins, or currants may be used in place of figs.
*01ive Sandwiches. — Choose thirty nice ripe
olives. Freshen and mince fine. Spread Nut Butter
on thin slices of bread, and sprinkle thickly with
the minced olives. Mayonnaise added to olives
improves them. Cress sandwiches prepared by;
clipping cress fine, and seasoning with salt and
lemon juice, are relished by many.
*Hulless Bean Sandwiches. — Left-over bean
patties may be seasoned with lemon juice and
spread between buttered slices of bread for sand-
Sandwiches
59
wiches. They are also nice mixed with salad dress-
i✪ Hulless Bean Sandwichesng and used for the sandwich filling.
*Sauce for Nut Sandwiches. — Boil one pint of
cream for two minutes. To this add one pint of
Nuttolene, one quart of water, three tablespoonfuls
of browned flour, and one teaspoonful of salt✪ Sauce for Nut Sandwiches.
Toasts
To Prepare Toast from Zwieback. — Have a pint
of thin sweet cream scalding hot, add a little salt,
if desired. Put slices of white or Graham Zwie-
back or Breakfast Toast, two or three at a time, in
the hot cream, dipping it over them, and turning so
that both sides of the slices shall become equally
softened. Keep the cream hot, and let the Zwie-
back remain until softened just enough so that the
center can be pierced with a fork, but not until
mushy or broken. With two forks remove each
slice from the hot cream, draining as thoroughly
as possible, and pack in a heated dish. Repeat the
process until as much Zwieback has been softened
as desired. Cover the dish, and keep hot until ready
to serve. Special care should be taken to drain
the slices as thoroughly as possible. It is better to
remove them from the cream when a little hard,
than to allow them to become too soft, as they will
soften somewhat by standing, after being packed
in the dish. Hot Malted Nuts may be used for fruit
toasts in place of cream for softening the Zwie-
back when preferred. Serve the slices in individual
dishes after any of the following —
60
T oasts
01
RECIPES
Poached Egg On Toast. — Prepare the toast as
directed above, and serve hot with a well-poached
egg✪ Poached Egg On Toast on each slice.
Cream Toast. — Take slices of Zwieback, moisten
with hot cream, to which a little salt✪ Cream Toast has been
added, pack immediately in a hot dish, and serve.
Cream Toast, No. 2. — Pour hot cream, or milk
thickened with corn-starch to the consistency of
cream, over toasted Granose Biscuit✪ Cream Toast, No. 2.
Nut Gravy Toast. — -Over moistened slices of
Zwieback pour a gravy made by adding three or
four tablespoonfuls of Nut Meal to every cup of
water used. When boiling, thicken with flour
rubbed smooth in a little cold water. Salt to
taste✪ Nut Gravy Toast.
Snowflake Toast. — 1 quart of milk, 1 table-
spoonful of flour, y2 cup of cream, 2 eggs. ✪ Snowflake Toast
Page 18 · 11 recipe records on this page
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
*Nut Butter and Olive Sandwiches. — Mix together Nut Butter and chopped ripe olives, with or without a seasoning of lemon juice. Spread between Granose Biscuit or thin slices of wholewheat bread. Cut the sandwiches into fancy shapes, and garnish with the ruffled edge of lettuce.
Fruit Sandwiches. — • Between slices of bread which have been cut about one fourth of an inch thick and spread with butter or Nut Butter, put a filling made by chopping very fine equal parts of steamed figs and nuts, moistening them with water and lemon juice to form a paste. Dates, prunes, raisins, or currants may be used in place of figs.
*01ive Sandwiches. — Choose thirty nice ripe olives. Freshen and mince fine. Spread Nut Butter on thin slices of bread, and sprinkle thickly with the minced olives. Mayonnaise added to olives improves them. Cress sandwiches prepared by; clipping cress fine, and seasoning with salt and lemon juice, are relished by many.
*Hulless Bean Sandwiches. — Left-over bean patties may be seasoned with lemon juice and spread between buttered slices of bread for sand-
Sandwiches
wiches. They are also nice mixed with salad dressing and used for the sandwich filling.
*Sauce for Nut Sandwiches. — Boil one pint of cream for two minutes. To this add one pint of Nuttolene, one quart of water, three tablespoonfuls of browned flour, and one teaspoonful of salt.
Toasts
To Prepare Toast from Zwieback. — Have a pint of thin sweet cream scalding hot, add a little salt, if desired. Put slices of white or Graham Zwieback or Breakfast Toast, two or three at a time, in the hot cream, dipping it over them, and turning so that both sides of the slices shall become equally softened. Keep the cream hot, and let the Zwieback remain until softened just enough so that the center can be pierced with a fork, but not until mushy or broken. With two forks remove each slice from the hot cream, draining as thoroughly as possible, and pack in a heated dish. Repeat the process until as much Zwieback has been softened as desired. Cover the dish, and keep hot until ready to serve. Special care should be taken to drain the slices as thoroughly as possible. It is better to remove them from the cream when a little hard, than to allow them to become too soft, as they will soften somewhat by standing, after being packed in the dish. Hot Malted Nuts may be used for fruit toasts in place of cream for softening the Zwieback when preferred. Serve the slices in individual dishes after any of the following —
T oasts
Poached Egg On Toast. — Prepare the toast as directed above, and serve hot with a well-poached egg on each slice.
Cream Toast. — Take slices of Zwieback, moisten with hot cream, to which a little salt has been added, pack immediately in a hot dish, and serve.
Cream Toast, No. 2. — Pour hot cream, or milk thickened with corn-starch to the consistency of cream, over toasted Granose Biscuit.
Nut Gravy Toast. — -Over moistened slices of Zwieback pour a gravy made by adding three or four tablespoonfuls of Nut Meal to every cup of water used. When boiling, thicken with flour rubbed smooth in a little cold water. Salt to taste.
Snowflake Toast. — 1 quart of milk, 1 tablespoonful of flour, y2 cup of cream, 2 eggs.
Records on this page
Nut Butter and Olive SandwichesOlive SandwichesFruit SandwichesHulless Bean SandwichesSauce for Nut SandwichesPoached Egg On ToastFruit ToastCream ToastCream Toast, No. 2Nut Gravy ToastSnowflake Toast