Peanut butter moistened with a little cream salad dressing
or butter is a favorite sandwich filling. The flavor blends par-
ticularly well with preserved fruits, nuts and with such succu-
lent vegetables as celery or onions. Peanut butter mixed with
the following combinations is pleasing:
Chopped dill, sweet or sour pickles, raisins, dates, figs or
bananas; minced preserved ginger and lemon juice; cream
cheese currant jelly, cream cheese and dates chopped and rubbed
to a paste; thin slices of tomato, thin slices of sweet onion,
chopped olive and celery.
Cheese and Nut Sandwiches
Cream cheese by adding enough hot water to make it soft
enough to spread, chop nuts fine, add salad dressing and sprinkle
with cayenne pepper, spread on thin slices of bread.
Mrs. R. B. Tempreton.
Tomato Mixtures
A great variety of excellent sandwich mixtures may be made
with tomato soup and cheese. This must, however, be well
seasoned.
BASIC RECIPE
1 can tomato soup. 144 pound American cheese cut in
2 or more egg yolks. small pieces.
Simmer the soup until quite thick. Add the cheese and stir
or beat with an egg beater until the cheese is melted. Add the
beaten egg yolk and beat until it is cooked. Remove and cool.
This makes about one pint.
This may be varied by adding any of the following:
Two tablespoons of capers; three or more finely minced
pimientoes; two tablespoons or more of horseradish; finely
minced green pepper; three or four chopped green pickles, or
combinations of any of the above.
Other seasonings that may be added are horseradish, onion
juice, lemon juice, chopped celery, Worchestershire, or any
meat sauce.
Sandwiches made from any of the above mixtures are de-
licious if the bread is first spread with butter seasoned with
anchovy or sardine paste, or with plain butter and one of the
prepared sardine, caviar or anchovy pastes.
116
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STAUDT’S BAKERY
HARRISON AVENUE
My Mother’s Bread
Pies and Cakes — None Better
Telephone 563 Established 1896
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Egg Mixtures
In egg mixtures allow one egg for every two or three sand-
wiches. Five eggs make about one cup.
The basis of the egg mixture is hard-cooked eggs mashed to
a paste, moistened with cream, mayonnaise, melted butter or
French dressing, allowing one-quarter cup of these to one cup
of eggs, and seasoned with any of the following:
Finely minced capers and pickles; equal parts of well-drained
spinach seasoned with sauce instead of mayonnaise; mashed
anchovies and chopped pickle; chopped olives; equal parts of
ground cheese, chopped pimientoes or chopped green peppers
and chives.
When possible, serve fresh watercress with egg sandwiches.
Ham Mixtures
1. Substitute ham for chicken in any of the above mixtures.
2. Put two cups of ham through the meat chopper, add
sauce tartare to make a paste to spread, or one-half cup of
chopped onions or a few drops of tabasco sauce.
8. Put one cup of ham through the food chopper and three
hard cooked eggs diced fine; add three or four tablespoons of
capers or cream, with sufficient mayonnaise to moisten. Spread
on slices of bread buttered with anchovy butter.
4. Use two teaspoons of prepared mustard instead of capers.
5. Put one cup of ham through the meat chopper and season
with enough prepared mustard and mayonnaise or melted butter
to moisten.
Club Sandwich
✪ Egg Sandwiches
Page 57 · 1 recipe record on this page
Presented as published in 1924. 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
Peanut butter moistened with a little cream salad dressing or butter is a favorite sandwich filling. The flavor blends particularly well with preserved fruits, nuts and with such succulent vegetables as celery or onions. Peanut butter mixed with the following combinations is pleasing:
Chopped dill, sweet or sour pickles, raisins, dates, figs or bananas; minced preserved ginger and lemon juice; cream cheese currant jelly, cream cheese and dates chopped and rubbed to a paste; thin slices of tomato, thin slices of sweet onion, chopped olive and celery.
Cheese and Nut Sandwiches
Cream cheese by adding enough hot water to make it soft enough to spread, chop nuts fine, add salad dressing and sprinkle with cayenne pepper, spread on thin slices of bread.
Mrs. R. B. Tempreton.
Tomato Mixtures
A great variety of excellent sandwich mixtures may be made with tomato soup and cheese. This must, however, be well seasoned.
BASIC RECIPE 1 can tomato soup. 144 pound American cheese cut in 2 or more egg yolks. small pieces.
Simmer the soup until quite thick. Add the cheese and stir or beat with an egg beater until the cheese is melted. Add the beaten egg yolk and beat until it is cooked. Remove and cool. This makes about one pint.
This may be varied by adding any of the following:
Two tablespoons of capers; three or more finely minced pimientoes; two tablespoons or more of horseradish; finely minced green pepper; three or four chopped green pickles, or combinations of any of the above.
Other seasonings that may be added are horseradish, onion juice, lemon juice, chopped celery, Worchestershire, or any meat sauce.
Sandwiches made from any of the above mixtures are delicious if the bread is first spread with butter seasoned with anchovy or sardine paste, or with plain butter and one of the prepared sardine, caviar or anchovy pastes.
STAUDT’S BAKERY
HARRISON AVENUE
My Mother’s Bread
Pies and Cakes — None Better Telephone 563 Established 1896
CF 1 ie em tm Hm
Egg Mixtures
In egg mixtures allow one egg for every two or three sandwiches. Five eggs make about one cup.
The basis of the egg mixture is hard-cooked eggs mashed to a paste, moistened with cream, mayonnaise, melted butter or French dressing, allowing one-quarter cup of these to one cup of eggs, and seasoned with any of the following:
Finely minced capers and pickles; equal parts of well-drained spinach seasoned with sauce instead of mayonnaise; mashed anchovies and chopped pickle; chopped olives; equal parts of ground cheese, chopped pimientoes or chopped green peppers and chives.
When possible, serve fresh watercress with egg sandwiches.
Ham Mixtures
1. Substitute ham for chicken in any of the above mixtures.
2. Put two cups of ham through the meat chopper, add sauce tartare to make a paste to spread, or one-half cup of chopped onions or a few drops of tabasco sauce.
8. Put one cup of ham through the food chopper and three hard cooked eggs diced fine; add three or four tablespoons of capers or cream, with sufficient mayonnaise to moisten. Spread on slices of bread buttered with anchovy butter.
4. Use two teaspoons of prepared mustard instead of capers.
5. Put one cup of ham through the meat chopper and season with enough prepared mustard and mayonnaise or melted butter to moisten.
Club Sandwich
Records on this page
Egg Sandwiches