Harper's cook book encyclopædia

— Mince together two cupfuls of cold roast or boiled chicken and one cupful of cold boiled ham. Soften with mayonnaise dressing until the mixture will spread readily. Cut white or Graham bread into slices — having first buttered it lightly on the loaf — and spread these with the ham and chicken. Tongue and chicken sandwiches may be prepared in the same way. Chicken and Nut Sandwiches. — Chop the white meat of cold roast or boiled chicken very fine. To one cupful of this add a quarter-cupful of blanched almonds or English walnuts, also minced fine. Soften with sweet cream to a paste that will spread easily. Season with salt and paprika, and spread upon Graham or white bread cut very thin. Chocolate Sandwiches. — Stir over the fire until smooth five heaping spoonfuls of powdered sugar, two of cocoa, and two of boiling water, adding a little vanilla if it is liked. When the mixture is cool, spread it between thin slices of buttered bread. Egg and Cheese Sandwiches. — Cream a table-spoonful of butter, and mix with it two table-spoonfuls of [illustration: Elite Sandwiches SANDWICHES Sardine Sandwiches] grated English cheese and a verylittle made mustard. Chop finely two hard-boiled eggs. Pepper and salt them, and mix them to a paste with a little oil or creamed butter. On a thin slice of buttered bread spread a layer of cheese, then a layer of egg, and cover with a second slice of bread. For an egg sandwich omit the cheese, and supply its place with two or three of the tiny white heart leaves of lettuce. Brown bread and cress is a popular sandwich with people who like that pungent vegetable. The bread should be liberally buttered, and only the water-cress leaves used. It is good served with raw oysters. Elite Sandwiches. — Take cold beef, boiled tongue, ham, and cold roast turkey in equal proportions ; chop very fine and stir well together in a bowl. Chop up pickled gherkins and stuffed olives. Make a salad dressing and pour over the whole; mix well, and place between thin slices of buttered bread. Fish Sandwiches. — The fish should be pounded to a paste, seasoned with salt and pepper, and moistened with a mayonnaise sauce. French Sandwiches. — Chop one cupful of white meat of a chicken, three olives, one gherkin, and a tablespoonful of capers ; add to this half a pint of mayonnaise dressing, thin with a table - spoonful of tarragon vinegar. Spread on thin slices of bread ; roll and tie. Jam Sandwiches. — Any kind of jam, preserve, marmalade, or minced fruit — canned as well as fresh — spread between thin slices of bread. Lettuce and Cheese Sandwiches. — These are made of Boston brown bread. Spread the round slices thickly with fresh Philadelphia cream cheese, and lay on this a crisp lettuce leaf that has just been dipped in French dressing. Press another piece of buttered brown bread upon this, and cut each sandwich in half, thus making a semicircular slice. Keep these sandwiches in the ice-box until you are ready to use them. Meat Sandwiches. — They can be made by slicing meat very thin, but the best way is to mince it finely, season with salt and pepper and mustard, using a little milk, cream, or water to moisten. Or use a mayonnaise sauce for this. Canned or potted meats may be used.