The farm cook & rule book

There are two kinds of sandwiches — those which are cold and those which are hot when served. A sandwich consists of two thin slices of bread or cake, such as angel food or gingerbread, spread with butter and a filling. Usually the filling spreads more easily if it is put through a food grinder and combined with salad dressing, cream or some liquid to make it a paste. Bread which has been baked 24 hours cuts better than newly baked loaves. Before spreading the butter, it may be placed in a mixing bowl and creamed with a spoon just as it is in cake making. Creamed butter spreads smoothly and easily. When sandwiches must be made ready several hours before they are to be served, they will keep fresh and moist if placed in a large earthenware or stone crock which is covered with a dish towel wrung as dry as possible from warm water. The wet cloth should not touch any of the sandwiches. In case the towel becomes dry, it should be wrung from hot water the second time. For packing sandwiches in lunch boxes, a wrapping of paraffin paper keeps them fresh for several hours. SANDWICH FILLINGS Bean Mash cold baked beans and mix with a little tomato catchup or salad dressing. Peanut and Banana Scrape the pulp of a banana and to every banana used add % cupful of chopped peanuts. 162 SANDWICHES 163 Prune Use thick, cooked prune pulp to which a few chopped nut meats and a few drops of lemon juice are added. Salmon Flake the salmon, add a few chopped pickles and moisten with salad dressing. Egg Mash yolks of 4 hard cooked eggs with % cupful of cottage cheese. Date Eemove stones from dates, grind the fruit and moisten with jelly. Beef Grind 1 cupful of roasted beef with 1 small onion. Ham Grind cooked ham with pickles and moisten with salad dressing. Spinach Chopped, cooked spinach may be seasoned with lemon juice or a few drops of vinegar and used for a sandwich filling. Maple Sugar Use wafer-like slices of maple sugar. Fruit Thicken stewed fruit with cornstarch and cool before using. Celery Mince celery and combine with seasoned cottage cheese. 164 THE FARM COOK AND RULE BOOK Raisins and Nuts Chop raisins and nuts together. Cottage Cheese Mix cottage cheese, which is seasoned, with nut meats. Frosting Use cake frosting mixed with chopped raisins, nuts, dates or figs. Chopped Date Use chopped dates moistened with cream. Raisin Sandwiches Place the seedless raisins in a double boiler and steam them 5 minutes. Run them through a food grinder, mix with a little lemon juice or cream and spread between thin slices of buttered bread. Sponge Cake Sandwiches Spread thin slices of sponge cake with butter and jelly or fruit preserves. Bean Sandwiches 1 cupful baked beans 1 tablespoonful celery 1 tablespoonful horseradish 1 teaspoonful onion juice Mash the beans and add the prepared horseradish, minced celery and onion juice. Spread between buttered slices of white or Graham bread. Chicken Sandwiches 1 cupful cooked chicken 1 cupful celery 14 cupful salad dressing Put the chicken and celery through the food chopper, add the salad dressing and place between buttered slices of bread. SANDWICHES 165 Chicken Sandwiches Put cold cooked chicken through a food grinder and moisten with salad dressing. Add a few drops of celery extract or a dash of celery salt. Pig Sandwiches