American Sandwiches. — Chop x/z
lb. of ham very fine, together with
two chopped pickles, mustard, salt
and pepper to taste. Beat 6 ozs. of
butter✪ American Sandwiches to a cream, add the chopped
ham, and mix well. Cut thin slices
of bread, spread with the mixture,
press together, cut ir diamonds,
and garnish with parsley.
Anchovy Sandwiches. — One sand-
wich loaf, three anchovies, 4 ozs. of
butter, one hard-boiled egg, season-
ing, and a little nutmeg. Cut the
loaf very thin ; bone the anchovies,
and pound them with the butter, egg,
seasoning✪ Anchovy Sandwiches, and nutmeg ; spread a
little on each slice of bread, roll them,
dish in a pyramid, and garnish with
parsley.
Anchovy Cream - toast Sand-
wiches.— Fry some slices of bread in
boiling lard, dry, and spread with
anchovy paste; make a thick may-
onnaise sauce ; add to it some chop-
ped capers, chervil, queen olives, and
a small piece of shallot✪ Anchovy Cream Toast Sandwiches. Spread on
the fried bread, form into sandwiches,
and serve with cresses.
334
Beef Sandwiches, Raw SAND W I C H E S
Egg and Cheese
Beef Sandwiches, Raw. — After
scraping the raw beef, season it and
spread it between thin slices of bread.
Toast these sandwiches until the
bread is well toasted. Then serve hot.
Celery Sandwiches. — The filling
for these sandwiches may be made in
two ways. One method is to cut the
tender stalks of celery into tiny bits,
mix them with mayonnaise dressing,
and spread this paste between slices
of thin bread. A more delicious
filling is made by mixing a cupful
of the finely cut celery into the chop-
ped whites and pounded yolks of
two hard-boiled eggs. Stir all well
together, and moisten the mixture
with two table spoonfuls of may-
onnaise dressing.
Cheese Sandwiches. — Thin slices
of any cheese seasoned with salt, pep-
per, and mustard, between equally
thin slices of bread.
Cheese Sandwiches are sometimes
made by laying a wafer-like slice of
cheese between two thin slices of bread,
from which all crust has been re-
moved. Drop into deep boiling fat,
and fry quickly to a golden-brown
color. Lay the sandwiches for a mo-
ment on tissue-paper in a hot colan-
der, then pile upon a folded napkin
on a small platter.
Cheese Sandwiches, Hot. — May be
made of Graham bread sliced very
thin and spread with a paste made
by rubbing six table -spoonfuls of
freshly grated cheese with two table-
spoonfuls of butter. Sprinkle with
salt, add a dash of paprika, press the
two sides of the sandwich firmly to-
gether, and fry in hot butter. When
lightly browned they are done.
Chicken Sandwiches. — To a cupful
of finely chopped cold chicken allow
six large oysters and three table-
spoonfuls of melted butter. Cook
the oysters in their own liquor until
the edges curl ; chop them, and add
to the chicken. Season the mixture
with salt and white pepper✪ Beef Sandwiches, Raw, and add the
butter rubbed to a cream. Spread be-
tween thin slices of unbuttered bread.
Chicken Cream Sandwiches. —
Mix a cupful of white chicken meat
and celery, chopped very fine, with a
cupful of milk. Add a boiled onion,
mashed, and thicken with two table-
spoonfuls of corn-starch. It must be
quite thick. When cooked and boil-
ing, stir carefully into it the whites
of two eggs beaten very stiff; salt to
taste. Place in a bain-marie; do
not allow to boil. Stir in the juice
of half a lemon and a table-spoonful
of butter. Mould the day before ;
cut into slices and place between thin
slices of buttered bread.
Chicken and Ham Sandwiches. ✪ Chicken Cream Sandwiches
Page 376 · 10 recipe records on this page
Presented as published in 1902. 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
American Sandwiches. — Chop x/z lb. of ham very fine, together with two chopped pickles, mustard, salt and pepper to taste. Beat 6 ozs. of
butter to a cream, add the chopped ham, and mix well. Cut thin slices of bread, spread with the mixture, press together, cut ir diamonds, and garnish with parsley.
Anchovy Sandwiches. — One sandwich loaf, three anchovies, 4 ozs. of butter, one hard-boiled egg, seasoning, and a little nutmeg. Cut the loaf very thin ; bone the anchovies, and pound them with the butter, egg, seasoning, and nutmeg ; spread a little on each slice of bread, roll them, dish in a pyramid, and garnish with parsley.
Anchovy Cream - toast Sandwiches.— Fry some slices of bread in boiling lard, dry, and spread with anchovy paste; make a thick mayonnaise sauce ; add to it some chopped capers, chervil, queen olives, and a small piece of shallot. Spread on the fried bread, form into sandwiches, and serve with cresses.
[illustration: Beef Sandwiches, Raw SAND W I C H E S]
Egg and Cheese
Beef Sandwiches, Raw. — After scraping the raw beef, season it and spread it between thin slices of bread. Toast these sandwiches until the bread is well toasted. Then serve hot.
Celery Sandwiches. — The filling for these sandwiches may be made in two ways. One method is to cut the tender stalks of celery into tiny bits, mix them with mayonnaise dressing, and spread this paste between slices of thin bread. A more delicious filling is made by mixing a cupful of the finely cut celery into the chopped whites and pounded yolks of two hard-boiled eggs. Stir all well together, and moisten the mixture with two table spoonfuls of mayonnaise dressing.
Cheese Sandwiches. — Thin slices of any cheese seasoned with salt, pepper, and mustard, between equally thin slices of bread.
Cheese Sandwiches are sometimes made by laying a wafer-like slice of cheese between two thin slices of bread, from which all crust has been removed. Drop into deep boiling fat, and fry quickly to a golden-brown color. Lay the sandwiches for a moment on tissue-paper in a hot colander, then pile upon a folded napkin on a small platter.
Cheese Sandwiches, Hot. — May be made of Graham bread sliced very thin and spread with a paste made by rubbing six table -spoonfuls of freshly grated cheese with two tablespoonfuls of butter. Sprinkle with salt, add a dash of paprika, press the two sides of the sandwich firmly together, and fry in hot butter. When lightly browned they are done.
Chicken Sandwiches. — To a cupful of finely chopped cold chicken allow six large oysters and three tablespoonfuls of melted butter. Cook the oysters in their own liquor until the edges curl ; chop them, and add to the chicken. Season the mixture
with salt and white pepper, and add the butter rubbed to a cream. Spread between thin slices of unbuttered bread.
Chicken Cream Sandwiches. —
Mix a cupful of white chicken meat and celery, chopped very fine, with a cupful of milk. Add a boiled onion, mashed, and thicken with two tablespoonfuls of corn-starch. It must be quite thick. When cooked and boiling, stir carefully into it the whites of two eggs beaten very stiff; salt to taste. Place in a bain-marie; do not allow to boil. Stir in the juice of half a lemon and a table-spoonful of butter. Mould the day before ; cut into slices and place between thin slices of buttered bread.
Chicken and Ham Sandwiches.
Records on this page
American SandwichesAnchovy SandwichesAnchovy Cream Toast SandwichesBeef Sandwiches, RawCelery SandwichesCheese SandwichesCheese Sandwiches, HotChicken SandwichesChicken Cream SandwichesChicken and Ham Sandwiches