Preparation: Slice -white or brown bread into thin slices.
Spread with butter, mayonnaise and finely chopped eggs ; press
two slices together and trim into desired shapes.
This is a wonderful improvement over the ordinary rather
tasteless sandwiches made with butter alone.
No. 2— CELERY SANDWICHES.
Preparation: Chop celery fine and add mayonnaise to
taste. Spread on buttered bread and remove crusts. Cut in
narrow strips and serve garnished with celery tips.
No. 3— OLIVE SANDWICHES.
Preparation: Mix cream cheese smootlh with mayonnaise
dressing, add a dozen chopped olives and use as a filling for
bread and butter sandwiches.
No. 4^CHICKEN SANDWICHES.
Preparation: Made the same as veal sandwiches. Al-
ways remember to prepare the bread as for bread and butter
sandwiches. Put finely chopped cucumbers on top.
No. 5— VEAL SANDWICHES.
■ Preparation: Spread bread with butter and mayonnaise.
Place a layer of chopped meat and a layer of chopped cucum-
bers or olives between the slices.
No. 6— EGG SANDWICHES.
Preparation : Use hard boiled eggs. Chop finely and mix
with mayonnaise dressing. To this may be added a finely
chopped pickle, a little ham, sardines mashed to a paste or
shredded lettuce. Spread on bread and butter sandwiches.
No. 7— PEANUT SANDWICHES.
Preparation: Spread butter on bread and add peanut
butter ; put a lettuce leaf between.
No. 8— CORNED BEEF SANDWICHES.
Preparation : Chop cold corned beef to a fine paste ; mix
with a little mayonnaise dressing. Beat the mixture until
smooth and well blended and spread gvenly on buttered bread.
— 36T—
CHAPTEE 24.
THE MENU.
Family Dinner. A Menu for one day in a Month.
JANUARY. — Oxtail soup. — Fried whitefish. — ■ Small potato
balls. — Head lettuce. — Fillet with champignons. — Aspara-
gus. — Riced potatoes. — Mixed salad. — Vanilla ice cream
■with hot chocol9,te dressing. — Coffee and cake.
FEBRUARY. — Grape fruit. — Chicken soup. — Meat patties. • — ■
Tongue ragout with dumplings and puff-paste scallops. — To-
mato salad with boiled mayonnaise dressing. — Rabbit roast
with apple sauce and red cabbage. — Orange cream. — Coffee.
MARCH. — Oyster soup. — Fine ragout in shells. — Asparagus
with tongue. ■ — • Lamb crown roast with turnips and mashed
potatoes. — Chocolate pudding with vanilla sauce. — Coffee.
APRIL. — Bouillon in cups. — Bread sticks. — Fish in red wine
sauce. — Fried potatoes. — Chicken salad. — Fillet beefsteak
with sliced goose liver. — ■ Macaroni with tomato sauce. — Cold
rice pudding with peaches and whipped cream.
MAY. — Vegetable soup. — ■ Lamb roast. — Stuffed potatoes. —
Spinage. — Green asparagus with salmon. — Fried pigeons
with gooseberry jam. — Cheese. tart and coffee.
JUNE. — ■ Tomato soup. — Ham noodles. — Roast beef with fried
potatoes and cauliflower. — Asparagus salad. — Strawberry
ice with macaroons. — Bread and butter and cheese. — Coffee.
JULY. — Bouillon with marrow dumplings. — Fish ragout in shells.
— Baked ham with Burgundy sauce. — Stuffed tomatoes. —
Potato chips. — Red farina pudding with cream. — Coffee.
AUGUST. — Green pea soup. — Lobster with remoulade sauce. —
Veal chops with apple sauce. — Head lettuce. — Broiled spring
chicken. — ■ Fried potatoes. — Fruit salad. — Coffee and cake
or tart.
SEPTEMBER. — Bouillon with egg sponge dumplings. — Chicken
fricassee with dumplings and puff-paste scallops. — Hamburg
steak with green beans and creamed potatoes. — Champignon
salad. — Chocolate cream. — Bread and butter. ■ — Cheese. —
Coffee.
OCTOBER. — . Brown bouillon with rice pudding. — Lobster ragout
in shells. — Fried duck with cranberries and baked cauliflower.
— Mixed salad. — Strawberry cream with almond heaps.
NOVEMBER. — Green corn soup. — Duck ragout. — • Lamb cutlet
with kohlrabi. — Potato pudding. — Mixed jam or marmalade.
— Apple strudel.
DECEJiBER. — Fish soup. - — ■ Roasted chestnuts with sliced goose
Page 176
Presented as published in 1922. 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
Preparation: Slice -white or brown bread into thin slices. Spread with butter, mayonnaise and finely chopped eggs ; press two slices together and trim into desired shapes.
This is a wonderful improvement over the ordinary rather tasteless sandwiches made with butter alone.
No. 2— CELERY SANDWICHES. Preparation: Chop celery fine and add mayonnaise to taste. Spread on buttered bread and remove crusts. Cut in narrow strips and serve garnished with celery tips.
No. 3— OLIVE SANDWICHES. Preparation: Mix cream cheese smooth with mayonnaise dressing, add a dozen chopped olives and use as a filling for bread and butter sandwiches.
No. 4^CHICKEN SANDWICHES. Preparation: Made the same as veal sandwiches. Always remember to prepare the bread as for bread and butter sandwiches. Put finely chopped cucumbers on top.
No. 5— VEAL SANDWICHES. ■ Preparation: Spread bread with butter and mayonnaise. Place a layer of chopped meat and a layer of chopped cucumbers or olives between the slices.
No. 6— EGG SANDWICHES. Preparation : Use hard boiled eggs. Chop finely and mix with mayonnaise dressing. To this may be added a finely chopped pickle, a little ham, sardines mashed to a paste or shredded lettuce. Spread on bread and butter sandwiches.
No. 7— PEANUT SANDWICHES. Preparation: Spread butter on bread and add peanut butter ; put a lettuce leaf between.
No. 8— CORNED BEEF SANDWICHES. Preparation : Chop cold corned beef to a fine paste ; mix with a little mayonnaise dressing. Beat the mixture until smooth and well blended and spread evenly on buttered bread.
— 36T—
THE MENU.
Family Dinner. A Menu for one day in a Month.
JANUARY. — Oxtail soup. — Fried whitefish. — ■ Small potato balls. — Head lettuce. — Fillet with champignons. — Asparagus. — Riced potatoes. — Mixed salad. — Vanilla ice cream ■with hot chocolate dressing. — Coffee and cake.
FEBRUARY. — Grape fruit. — Chicken soup. — Meat patties. • — ■ Tongue ragout with dumplings and puff-paste scallops. — Tomato salad with boiled mayonnaise dressing. — Rabbit roast with apple sauce and red cabbage. — Orange cream. — Coffee.
MARCH. — Oyster soup. — Fine ragout in shells. — Asparagus with tongue. ■ — • Lamb crown roast with turnips and mashed potatoes. — Chocolate pudding with vanilla sauce. — Coffee.
APRIL. — Bouillon in cups. — Bread sticks. — Fish in red wine sauce. — Fried potatoes. — Chicken salad. — Fillet beefsteak with sliced goose liver. — ■ Macaroni with tomato sauce. — Cold rice pudding with peaches and whipped cream.
MAY. — Vegetable soup. — ■ Lamb roast. — Stuffed potatoes. — Spinage. — Green asparagus with salmon. — Fried pigeons with gooseberry jam. — Cheese. tart and coffee.
JUNE. — ■ Tomato soup. — Ham noodles. — Roast beef with fried potatoes and cauliflower. — Asparagus salad. — Strawberry ice with macaroons. — Bread and butter and cheese. — Coffee.
JULY. — Bouillon with marrow dumplings. — Fish ragout in shells. — Baked ham with Burgundy sauce. — Stuffed tomatoes. — Potato chips. — Red farina pudding with cream. — Coffee.
AUGUST. — Green pea soup. — Lobster with remoulade sauce. — Veal chops with apple sauce. — Head lettuce. — Broiled spring chicken. — ■ Fried potatoes. — Fruit salad. — Coffee and cake or tart.
SEPTEMBER. — Bouillon with egg sponge dumplings. — Chicken fricassee with dumplings and puff-paste scallops. — Hamburg steak with green beans and creamed potatoes. — Champignon salad. — Chocolate cream. — Bread and butter. ■ — Cheese. — Coffee.
OCTOBER. — . Brown bouillon with rice pudding. — Lobster ragout in shells. — Fried duck with cranberries and baked cauliflower. — Mixed salad. — Strawberry cream with almond heaps.
NOVEMBER. — Green corn soup. — Duck ragout. — • Lamb cutlet
with kohlrabi. — Potato pudding. — Mixed jam or marmalade.
— Apple strudel.
DECEJiBER. — Fish soup. - — ■ Roasted chestnuts with sliced goose