The Cook County cook book

WELSH RAREBIT SANDWICHES.— Make a paste of mild cheese, 2 oz, of butter, a teaspoon of mustard, diluted with good cider vinegar. Spread the mixture between thin slices of bread. — Mrs. C. J. Jeffries, Winnetka, 111. WINDSOR SANDWICHES.— Butter and cut thin slices of bread; cut thin slices of pecan sausage, have ready some dry, crisp lettuce leaves and a Yt. pt. of mayonnaise. Put a slice of nut sau- sage on a slice of buttered bread; lay on a lettuce leaf, then a tea- spoon of mayonnaise, another slice of buttered bread, butter side up; on this put another leaf of lettuce, a teaspoon of mayonnaise and another slice of bread. Press together, trim off the crust, and cut each sandwich into 3 strips. These are usually tied with baby- ribbon. — Mrs. E, G. Harris, Winnetka, 111. COOK COUNTY COOK BOOK 145 TOAST Toast has become such an important part of the American breakfast, luncheon, and invalid diet that greater space has been devoted to this section than in the average cook book. Our pur- pose is to offer a variation from the prover^bial toast and coffee which constitutes the breakfast of 87 per cent of the American homes. THE AUTHOR. ANCHOVY TOAST.— Spread anchovies over slices of but- tered toast. Keep hot. In a chafing dish put a tablespoon of but- ter mixed with a teaspoon of dry mustard, 2 tablespoons of tomato sauce and a teaspoon of mushroom sauce. When thoroughly- mixed lay in this sauce, add slices of 4 hard-boiled eggs, with a little salt and cayenne pepper strewn over them. When heated, pour over the anchovy toast; be careful not to break the eggs. There will be but little sauce. — 'Mrs. C. J. Jeffries, Winnetka, 111. VARIATION I. — Spread sliced toast with anchovy, butter while hot. Set a moment in the oven, and serve at once. — Mrs. C. J. Jeffries, Winnetka, 111. APPLE TOAST. — Peel, core, quarter, and cut in slices 5^ doz. apples; put a piece of butter the size of an egg in a saucepan, add the apples, and put over them 5 talblespoons of powdered sugar and 2 of water. Stew quickly. Fry slices of bread in a little but- ter, place on a dish, cover with a little sugar and the apples. Serve hot. — Mrs. €. J. Jeffries, Winnetka, 111. ARME RITTER — ^Cut 'half of a loaf of 2-day-old bread into slices 54 i"ch thick, dip each in cold milk. Lay them on top of one another, pour a little milk over the whole and let them lie 10 min- utes. Beat up 2 eggs with 2 tablespoons of milk, dip each slice into the egg and fry in half lard and butter. — Mrs. C. J. Jeffries, Winnetka, 111. BANANA TOAST.— Peel and press some good bananas through a colander with a potato masher; or a vegetable press may be used. Moisten the slices of toast with hot cream, and serve with a large spoonful of banana pulp on each slice. Fresh peaches may be used instead of bananas. — ^Mrs. Conklin, 914 N. 5th Ave., Mayweed, 111. . : ^l f 146 BREAD BEEF MARROW ON TOAST.— Put some pieces of marrow in a saucepan of well-salted boiling water and let them remain for 1 minute. Drain off the water; take out the marrow and spread it on toasted bread, place in the oven and cook for 6 minutes. Sprin- kle with salt and pepper, and serve hot. — Mrs. C. J. Jeffries, Win- netka. III. ,