VARIATION I. — There are an endless number of combina-
tions with cheese which make a palatable sandwich and a very
inexpensive one. Grated cheese may be rubbed to a paste with
butter and spread on slices of thin bread. Chopped hard-boiled
eggs imay be mixed with the above combination and seasoned with
pepper and salt. Minced parsley and chives✪ Variation I - Cheese Sandwiches may be rubbed to a
paste with the cheese and butter and seasoning. Equal parts of
grated cheese and chopped nuts, fresh or salted, make a nice com-
bination seasoned with salt and pepper. If cheese is sliced it may
be laid between slices of bread and seaspned with salt and pepper,
but the cheese must be very thin for this kind of sandwich. Mus-
tard may be spread on for those who prefer it. Cottage soft,
eream cheese with chopped crystalized sugar may be made up
128 BREAD
into sandwiches with gingerbread, and it is very delicious. Tain
or marmalade may be used with cream cheese and spread on
brown bread. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.
VARIATION II.— CHEESE SANDWICHES.— Cut cheese
in slices about ^ inch thick and lay between well-buttered slices
of bread. The cheese can be grated and rubbed to a paste with
butter. — Mrs. C. J. Jeffries, Winnetka, 111.
VARIATION III.— CHEESE SANDWICHES.— Cream ^
cup of butter and Yz lb. rich cheese together, chop either celery or
olives very fine, spread "sea foam" wafers with the cheese, sprinkle
the olives, add another wafer, and place in cool place until ready
to serve. — Eloise Jennings, Winnetka, 111.
DEVILED CHEESE SANDWICHES.— 1 lb. cheese, grated,
1 small cup of butter, beat to a cream. Add 1 tablespoon mustard,
•mixed with a little vinegar, 1 teaspoon sugar, pinch of cayenne
pepper✪ Deviled Cheese Sandwiches, Y^ teaspoon salt. Mix all together, and spread on bread;
make into sandwiches, and serve. — Mrs. D. E. Gentry, Glencoe, 111.
CHEESE AND OLIVE SANDWICHES.— Mix cream cheese
and slices of olives✪ Cheese and Olive Sandwiches with a fork. If too stifif, moisten with cream; a
small quantity of olives may be added if desired; spread on bread,
place over a lettuce leaf dipped in salad dressing, and press an-
other slice of bread over lightly. — Mrs. E. D. Sanford, Wheeling,
111.
CHEESE AND PIMENTO SANDWICHES.— Mince 2 cans
pimentos, drained from the liquid; add a small cream cheese✪ Cheese and Pimento Sandwiches and
mix thoroughly; spread on slices of bread and press a buttered
slice over. — -Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.
CHERRY SANDWICHES.-^Candied cherries, chopped fine,
and mixed with cream, orange juice or maraschino make a tasty
sandwioh. — 'Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.
CHICKEN AND HAM SANDWICHES.-^Mince cold chicken
and add a little minced ham, stir in a cup of boiling gravy. Set
the whole before the fire for a few minutes. Cut slices of old
bread with a round tin cutter and fry them. Spread a layer of
fowl and ham between 2 of them, add a piece of cheese and butter
rubbed into a paste. Set in a hot oven. Serve hot. — Mrs. C. J.
Jeffries, Winnetka, 111. ^
COOK COUNTY COOK BOOK 129
CHICKEN SALAD SANDWICHES.— Cut slices of -bread
very thin, remove the crust, spread very thinly with chicken, salt
and press together. — Mrs. C. J. Jeffries, Winneka, 111.
Page 84 · 4 recipe records on this page
Presented as published in 1912. 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
VARIATION I. — There are an endless number of combinations with cheese which make a palatable sandwich and a very inexpensive one. Grated cheese may be rubbed to a paste with butter and spread on slices of thin bread. Chopped hard-boiled eggs may be mixed with the above combination and seasoned with pepper and salt. Minced parsley and chives may be rubbed to a paste with the cheese and butter and seasoning. Equal parts of grated cheese and chopped nuts, fresh or salted, make a nice combination seasoned with salt and pepper. If cheese is sliced it may be laid between slices of bread and seasoned with salt and pepper, but the cheese must be very thin for this kind of sandwich. Mustard may be spread on for those who prefer it. Cottage soft, cream cheese with chopped crystalized sugar may be made up
into sandwiches with gingerbread, and it is very delicious. Jam or marmalade may be used with cream cheese and spread on brown bread. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.
VARIATION II.— CHEESE SANDWICHES.— Cut cheese
in slices about ^ inch thick and lay between well-buttered slices of bread. The cheese can be grated and rubbed to a paste with butter. — Mrs. C. J. Jeffries, Winnetka, 111.
VARIATION III.— CHEESE SANDWICHES.— Cream ^
cup of butter and Yz lb. rich cheese together, chop either celery or olives very fine, spread "sea foam" wafers with the cheese, sprinkle the olives, add another wafer, and place in cool place until ready to serve. — Eloise Jennings, Winnetka, 111.
DEVILED CHEESE SANDWICHES.— 1 lb. cheese, grated, 1 small cup of butter, beat to a cream. Add 1 tablespoon mustard, •mixed with a little vinegar, 1 teaspoon sugar, pinch of cayenne pepper, Y^ teaspoon salt. Mix all together, and spread on bread; make into sandwiches, and serve. — Mrs. D. E. Gentry, Glencoe, 111.
CHEESE AND OLIVE SANDWICHES.— Mix cream cheese and slices of olives with a fork. If too stifif, moisten with cream; a small quantity of olives may be added if desired; spread on bread, place over a lettuce leaf dipped in salad dressing, and press another slice of bread over lightly. — Mrs. E. D. Sanford, Wheeling,
CHEESE AND PIMENTO SANDWICHES.— Mince 2 cans pimentos, drained from the liquid; add a small cream cheese and mix thoroughly; spread on slices of bread and press a buttered slice over. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.
CHERRY SANDWICHES.— Candied cherries, chopped fine, and mixed with cream, orange juice or maraschino make a tasty sandwich. — 'Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.
CHICKEN AND HAM SANDWICHES.— Mince cold chicken and add a little minced ham, stir in a cup of boiling gravy. Set the whole before the fire for a few minutes. Cut slices of old bread with a round tin cutter and fry them. Spread a layer of fowl and ham between 2 of them, add a piece of cheese and butter rubbed into a paste. Set in a hot oven. Serve hot. — Mrs. C. J. Jeffries, Winnetka, 111. ^
CHICKEN SALAD SANDWICHES.— Cut slices of -bread very thin, remove the crust, spread very thinly with chicken, salt and press together. — Mrs. C. J. Jeffries, Winnetka, 111.
Records on this page
Variation I - Cheese SandwichesDeviled Cheese SandwichesCheese and Olive SandwichesCheese and Pimento Sandwiches