1. Chop walnuts, almonds, pecans or peanuts very finely. 2. Combine with salad dressing. Additions. — Cheese, pimento, olives, green pepper, raisins. Dates — 1. Chop dates finely; moisten with cream or a mild salad dressing. Additions. — Nuts, raisins, figs, preserved ginger. Raisins — 1. Use seeded raisins or other raisins soaked 15 mins. in hot water. 2. Chop finely; mix with salad dressing. Additions. — Nuts, preserved ginger, chopped pineapple. Marmalade, jelly and jam may be used as sandwich filling. MEAT FILLINGS. Chicken or Veal — 1. Mince cooked chicken or veal finely. 2. Season; add salad dressing to moisten. SANDWICHES 153 3. Spread between thin slices of buttered bread. Additions. — Finely chopped celery, crisp lettuce leaves, chopped olives, green pepper or pickles. Ham I.— 1. Slice ham very thin; place between thin slices of buttered bread. 2. Season with mixed mustard or salad dressing. Ham II.— 1. Mince ham; add finely chopped mustard pickles and salad dressing to moisten. 2. Mix to a paste; spread between buttered bread. OPEN SANDWICHES. 1. Cut brown or white bread 34'' thick. 2. Remove crust and cut in fancy shapes, 3. Spread with cream cheese mixed to a paste with cream or salad dressing; a fish paste may be used. 4. Dip in finely chopped nuts; garnish with cress, or parsley and pimento, olives or radish slices. ROLLED SANDWICHES. 1. Cut fresh bread in as thin slices as possible; remove crusts. 2. Spread with butter; place a small bunch of cress at each end of the bread, extending a little beyond the edge. 3. Roll closely. Additions. — Cheese, chopped olives, chopped nuts. RIBBON SANDWICHES. 1. Cut one J^'' slice of white bread and two slices of brown. 2. Spread both sides of white bread with butter. 3. Press slices together, with white bread in the centre. 4. Cut down in thin slices. Additions. — Cheese, pimento, green pepper, nuts, olives, gherkins, finely chopped and moistened with salad dressing. 154 CANADIAN COOK BOOK TOASTED SANDWICHES. 1. Prepare cheese or marmalade sandwiches, flat or rolled. 2. Toast and serve at once. CLUB SANDWICHES. 1. Cut 3 slices of stale bread %" thick; remove crusts. 2. Toast; spread with butter. 3. Place between slices thin pieces of chicken and thin strips of broiled bacon; season; spread with mayonnaise or boiled dressing; cover with thin slices of tomato and lettuce leaves; spread with salad dressing. 4. Cover with third slice of toast. 5. Place on lettuce; cut across from corner to corner; garnish with sweet pickles or olives✪ Club Sandwiches; serve at once. NOTES CANADIAN COOK BOOK NOTES CHAPTER XII FOODS COOKED IN DEEP FAT As foods cooked in fat (sauted or fried) so often are un- wholesome because of the absorption of fat, special pre- cautions should be followed. GENERAL RULES I. Choice of Fat. — It is necessary to use a soft fat which will drain from the food before cooling; use lard or one-half lard and one-half suet; or a lard substitute; clarified beef dripping; a good cooking oil, as olive oil or mazola. II. Temperature of Fat. — Use a thermometer or test with a small cube of bread; count the time required to brown the bread. (a) For food already cooked and for oysters the bread should brown in 40 sees., — 390°F. (b) For uncooked foods, the bread should brown in 60 sees.,— 365°F.

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1. Chop walnuts, almonds, pecans or peanuts very finely. 2. Combine with salad dressing. Additions. — Cheese, pimento, olives, green pepper, raisins. Dates — 1. Chop dates finely; moisten with cream or a mild salad dressing. Additions. — Nuts, raisins, figs, preserved ginger. Raisins — 1. Use seeded raisins or other raisins soaked 15 mins. in hot water. 2. Chop finely; mix with salad dressing. Additions. — Nuts, preserved ginger, chopped pineapple. Marmalade, jelly and jam may be used as sandwich filling. MEAT FILLINGS. Chicken or Veal — 1. Mince cooked chicken or veal finely. 2. Season; add salad dressing to moisten. SANDWICHES 153 3. Spread between thin slices of buttered bread. Additions. — Finely chopped celery, crisp lettuce leaves, chopped olives, green pepper or pickles. Ham I.— 1. Slice ham very thin; place between thin slices of buttered bread. 2. Season with mixed mustard or salad dressing. Ham II.— 1. Mince ham; add finely chopped mustard pickles and salad dressing to moisten. 2. Mix to a paste; spread between buttered bread. OPEN SANDWICHES. 1. Cut brown or white bread 34'' thick. 2. Remove crust and cut in fancy shapes, 3. Spread with cream cheese mixed to a paste with cream or salad dressing; a fish paste may be used. 4. Dip in finely chopped nuts; garnish with cress, or parsley and pimento, olives or radish slices. ROLLED SANDWICHES. 1. Cut fresh bread in as thin slices as possible; remove crusts. 2. Spread with butter; place a small bunch of cress at each end of the bread, extending a little beyond the edge. 3. Roll closely. Additions. — Cheese, chopped olives, chopped nuts. RIBBON SANDWICHES. 1. Cut one J^'' slice of white bread and two slices of brown. 2. Spread both sides of white bread with butter. 3. Press slices together, with white bread in the centre. 4. Cut down in thin slices. Additions. — Cheese, pimento, green pepper, nuts, olives, gherkins, finely chopped and moistened with salad dressing. 154 CANADIAN COOK BOOK TOASTED SANDWICHES. 1. Prepare cheese or marmalade sandwiches, flat or rolled. 2. Toast and serve at once. CLUB SANDWICHES. 1. Cut 3 slices of stale bread %" thick; remove crusts. 2. Toast; spread with butter. 3. Place between slices thin pieces of chicken and thin strips of broiled bacon; season; spread with mayonnaise or boiled dressing; cover with thin slices of tomato and lettuce leaves; spread with salad dressing. 4. Cover with third slice of toast. 5. Place on lettuce; cut across from corner to corner; garnish with sweet pickles or olives; serve at once. NOTES CANADIAN COOK BOOK NOTES CHAPTER XII FOODS COOKED IN DEEP FAT As foods cooked in fat (sauted or fried) so often are un- wholesome because of the absorption of fat, special pre- cautions should be followed. GENERAL RULES I. Choice of Fat. — It is necessary to use a soft fat which will drain from the food before cooling; use lard or one-half lard and one-half suet; or a lard substitute; clarified beef dripping; a good cooking oil, as olive oil or mazola. II. Temperature of Fat. — Use a thermometer or test with a small cube of bread; count the time required to brown the bread. (a) For food already cooked and for oysters the bread should brown in 40 sees., — 390°F. (b) For uncooked foods, the bread should brown in 60 sees.,— 365°F.

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