The Fredericksburg home kitchen cook book

MISS ALMA SCHUCH. Pimento and Cheese Sandwiches. LETTIE RICHTER. — 144 — Ham Sandwiches. 1 cup boiled ham; y2 cup of chopped celery; 1 tablespoonful of chopped pickles; salad dressing. Mince well some boiled ham. To every cupful of ham use a heaping- tablespoonful of chopped pickles, and y2 cupful of chopped celery. Mix to a paste with salad dressing, and spread between slices of bread. DRESSING: Beaten yolks of 4 eggs; y2 cup of sugar; 1 tablespoonful of salt; 1 teaspoonful of mustard; y2 teaspoonful of pepper; 1 teaspoonful of flour; % pint of vinegar and a spoonful of butter. Stir vinegar into the egg mixture slowly, to prevent curdling. Set in a cool place and when ready to use, thin with thick cream. Sardine Sandwiches. 1 can of sardines; hard boiled eggs; salt and pepper; lemon juice; melted butter. Mash the sardines to a paste using all the oil in the can. Combine with an equal quantity of the mashed yolks of the eggs; add the chopped whites. Season with salt, pepper, and lemon juice and moisten with melted butter. MRS. AUG. ITZ. Salad Sandwiches. Equal parts of cold boiled tongue and breast of chicken, chopped very fine and pounded to a paste; season with salt, celery salt, cayenne, or paprika, and moisten with mayonnaise or boiled dressing. MRS. MAX BIERSCHWALE. — 145 — Delicious Sandwiches. 1 cup of ground ham; a few olives; 1 tablespoon of pickles; 1 tablespoon of pimentos; 3 tablespoons of mayonnaise dressing. j Spread the mixture on a crisp lettuce leaf between lightly buttered slices of white bread. MRS. R. L. KOTT. Tongue Sandwiches. 1 cupful of cold boiled tongue (mince fine) ; % cup celery: 1 huge ripe tomato; 1 green sweet pepper; 2 or 3 small pickles, if desired. Cut celery, tomatoes, pepper and pickles in small pieces and mix with tongue. Mix all with mayonnaise dressing. ELSA WALTER, Pecan Nut Sandwiches. Rub to a smooth paste one teaspoon of butter, two tablespoonfuls of grated cheese, a saltspoonful each of salt, paprika, dry mustard and celery salt, a little anchovy paste and one teaspoonful of vinegar. When very smooth add one cupful of pecan nuts that have been passed through the meat chopper. Tomato Sandwiches. Peel some ripe tomatoes, remove the seeds, press out the water, season the pulp with pepper, salt, oil, vinegar and lastly a little freshly grated cheese. — 146 — Hard Caramels. One cup white sugar; one cup molasses; two squares chocolate; butter, size of a walnut. Boil until brittle, when tested; then add one cup chopped nuts and pour on buttered pans. MRS. LOUIS STIELEE. Chocolate Caramels. 2 cups molasses; 1 cup brown sugar; 1 cup cream or milk; y% lb chocolate; butter, size of an egg. Beat all together and boil until it thickens, when tested in cold water. Turn into large flat tins, well buttered. When nearly cold, cut into small squares. MRS. ED. OEHLER, Stuffed Dates. 1 tb dates (stoned, stuffed with pecans) ; fresh cocoanut (grated) ; make stiff white icing, roll dates in icing and then in cocoanut. Stuffed Figs. Stuff figs with nuts, soak over night in brandy, roll in powdered sugar. MRS. RANDALL, Sherman, Texas. Date Roll. 1 lb dates; y2 cup milk; 2 cups sugar; 2 cups nuts. Stone and chop dates, boil sugar and milk about 3 minutes, add dates and stir until dissolved, take off — 147 —