Caviare Sandwiches— Spread thinly-buttered bread
with fresh caviare seasoned with lemon juice and on top
of this lay a little minced lobster. Finish with another
piece of buttered bread✪ Caviare Sandwiches.
Olive Sandwiches — Scald and cool twelve large
olives, stone them, and chop very fine. Add one
spoonful of mayonnaise dressing, and one teaspoonful
of cracker dust; mix well, and spread on buttered
bread✪ Olive Sandwiches.
Queen Sandwiches — Mince finely two parts of
cooked chicken or game to one part of cooked tongue,
and one part minced cooked mushrooms or truffles.
Add seasoning and a little lemon juice, and place be-
tween thin slices of buttered bread✪ Queen Sandwiches.
Lobster Sandwiches — Pound two tablespoonfuls of
lobster meat fine; add one tablespoonful of the coral,
dried and mashed smooth, a teaspoonful of lemon juice,
a dash of nutmeg, one-fourth of a teaspoonful of
paprika, and two tablespoonfuls of soft butter. Mix
all to a smooth paste and spread between thin bread
and butter✪ Lobster Sandwiches.
Jelly Sandwiches — Mix a cupful of quince jelly with
half a cupful of finely chopped hickory or pecan nuts,
and spread on buttered bread✪ Jelly Sandwiches.
Date Sandwiches— Wash, dry and stone the dates,
mash them to a pulp, and add an equal amount of finely
chopped English walnut or pecan meats. Moisten
slightly with lemon juice. Spread smoothly on thinly-
sliced brown brea✪ Date Sandwichesd.
94 Breakfasts and Teas
Fig Sandwiches — Stem and chop very fine a sufficient
number of figs. Add enough water to make of the
consistency of marmalade, and simmer to a smooth
paste. Flavor with a little lemon juice, and when cool
spread on thin slices of buttered bread, and sprinkle
thickly with finely chopped nuts✪ Fig Sandwiches.
Fruit Sandwiches — Cut equal quantities of fine fresh
figs, raisins and blanched almonds very small. Moisten
with orange juice and spread on white bread and but-
ter✪ Fruit Sandwiches.
Beef Sandwiches — To two parts of chopped lean,
rare beef, add one part of finely minced celery, salt,
pepper, and a little made mustard. Place on a lettuce
leaf between thin slices of bread and butter✪ Beef Sandwiches.
Ginger and Orange Sandwiches — Soften Neufchatel
cheese with a little butter or rich cream. Spread on
white bread, cut in very thin slices, and cover with
finely minced candied orange peel and preserved ginger✪ Ginger and Orange Sandwiches.
Place over another slice of bread. Candied lemon peel
and preserved citron, finely minced, also make a de-
licious sandwich filling.
Novelties in Tea Serving.
If you wish to vary the serving of your tea add three
cloves to the lemon and sugar. Or a thin slice of apple
added with sugar is delicious. In Sweden a piece of
stick cinnamon is added by some to tea while it is
steeping.
Breakfasts and Teas 95
Summer Porch Tea Parties.
Page 38 · 10 recipe records on this page
Presented as published in 1907. 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
Caviare Sandwiches— Spread thinly-buttered bread with fresh caviare seasoned with lemon juice and on top of this lay a little minced lobster. Finish with another piece of buttered bread.
Olive Sandwiches — Scald and cool twelve large olives, stone them, and chop very fine. Add one spoonful of mayonnaise dressing, and one teaspoonful of cracker dust; mix well, and spread on buttered bread.
Queen Sandwiches — Mince finely two parts of cooked chicken or game to one part of cooked tongue, and one part minced cooked mushrooms or truffles. Add seasoning and a little lemon juice, and place between thin slices of buttered bread.
Lobster Sandwiches — Pound two tablespoonfuls of lobster meat fine; add one tablespoonful of the coral, dried and mashed smooth, a teaspoonful of lemon juice, a dash of nutmeg, one-fourth of a teaspoonful of paprika, and two tablespoonfuls of soft butter. Mix all to a smooth paste and spread between thin bread and butter.
Jelly Sandwiches — Mix a cupful of quince jelly with half a cupful of finely chopped hickory or pecan nuts, and spread on buttered bread.
Date Sandwiches— Wash, dry and stone the dates, mash them to a pulp, and add an equal amount of finely chopped English walnut or pecan meats. Moisten slightly with lemon juice. Spread smoothly on thinlysliced brown bread.
94 Breakfasts and Teas
Fig Sandwiches — Stem and chop very fine a sufficient number of figs. Add enough water to make of the consistency of marmalade, and simmer to a smooth paste. Flavor with a little lemon juice, and when cool spread on thin slices of buttered bread, and sprinkle thickly with finely chopped nuts.
Fruit Sandwiches — Cut equal quantities of fine fresh figs, raisins and blanched almonds very small. Moisten with orange juice and spread on white bread and butter.
Beef Sandwiches — To two parts of chopped lean, rare beef, add one part of finely minced celery, salt, pepper, and a little made mustard. Place on a lettuce leaf between thin slices of bread and butter.
Ginger and Orange Sandwiches — Soften Neufchatel cheese with a little butter or rich cream. Spread on white bread, cut in very thin slices, and cover with finely minced candied orange peel and preserved ginger. Place over another slice of bread. Candied lemon peel and preserved citron, finely minced, also make a delicious sandwich filling.
Novelties in Tea Serving.
If you wish to vary the serving of your tea add three cloves to the lemon and sugar. Or a thin slice of apple added with sugar is delicious. In Sweden a piece of stick cinnamon is added by some to tea while it is steeping.
Breakfasts and Teas 95
Summer Porch Tea Parties.
Records on this page
Caviare SandwichesOlive SandwichesQueen SandwichesLobster SandwichesJelly SandwichesDate SandwichesFig SandwichesFruit SandwichesBeef SandwichesGinger and Orange Sandwiches