The Chapel Hill cook book

MEAT SANDWICH FILLING % lb. lean steak % tube anchovy paste % lb. smoked ham Steam meats in double boiler until tender, and then put through fine grinder. Into the liquid from meats stir the anchovy paste, add ground meat. Mix well and cool. Can be kept in closed jars. TOASTED MUSHROOM SANDWICH Melt 3 tablespoons butter, add 4 tablespoons flour and 1 cup cream. Bring to boiling point and add chopped sauteed mushrooms. Season with salt, pepper and paprika. Add dash of nutmeg and use just enough sauce to hold mixture together. Remove crusts from slices of stale bread. Spread with mushroom mixture, put together and cut in finger shaped pieces. Saute in butter till brown and toast under flame of oven. Serve very hot. OPEN-FACED SANDWICH Open sandwiches may be cut to a great variety of shapes, with cookie cutters, or knife and decorated according to personal preference. Cream cheese, faintly tinted, makes a good spread. They may be decorated with chopped pickles, pimento, candied cherries or sliced stuffed olives. Mrs. Les Forgrave. 86 The Chapel Hill Cook Book RAISIN SANDWICHES 1 cup ground raisins 1 cup sugar 1 lemon rind ground 1 cup mayonnaise (squeeze out juice 1 egg first) Beat egg and add lemon juice, rind and sugar, put on stove and boil until dissolved. Add raisins and mayonnaise and cook 10 minutes or until it thickens. Stir constantly. Mrs. M. E. Hogan. RAISIN AND NUT SANDWICHES Grind seeded raisins and pecans or English walnuts through meat chopper. Take equal quantities of each. Mix with orange juice and spread between very thin slices of buttered bread. ROLLED SANDWICHES Cut fresh bread very thin. Remove crusts and spread with desired filling. Roll. Fasten with tooth pick. Wring a cloth out in cold water and cover until time to serve. Remove tooth pick before serving. Suggested fillings: Cream cheese with chopped nuts or olives Peanut butter creamed with mayonnaise Salmon or crabmeat mixed with mayonnaise Orange marmalade or your favorite jelly Minced onion, cucumber or celery moistened with mayonnaise Spread bread with mayonnaise and roll around stalk of asparagus. RIBBON SANDWICHES Slice whole wheat bread and white bread thinly. Make pimento cheese filling into thin paste. Spread on bread. Place three slices of white and two of the whole wheat alternately on top of one another. Trim off crusts and slice down through the thicknesses. Repeat. ROQUEFORT CHEESE AND GUAVA JELLY SANDWICH Mix xk pound Roquefort cheese with butter and cream to reduce to soft paste. Season with Worcestershire sauce. Spread this mixture on a slice of buttered white bread and spread the Guava jelly on buttered brown bread. Combine both slices and cut into fancy shapes. SARDINE SANDWICHES (OPEN FACE) Empty one box of sardines, remove skin and bone and rub to paste; add one teaspoon of prepared mustard, one heaping teaspoon of melted butter, xk teaspoon of salt, a little cayenne, juice of half a lemon; mix well. Cut bread in thin slices and spread first with butter, then with a thin layer of the mixture. Do not put slices together but garnish with thin slices of olive and arrange on platter. SANDWICH FILLINGS Pepper Sandwiches One small can of sweet red pepper, IV2 small cans potted ham. Mix and add mayonnaise. Cheese and Olive Sandwiches Chop olives, mix with highly seasoned cheese and spread. Candies DATE NUT ROLL CANDY