Harper's cook book encyclopædia

Salad Sandwiches. — Prepare the bread in the usual way, and have ready some mustard and cress, watercress, all well washed and dried ; put them into a bowl with mayonnaise sauce, and when ready for serving spread the salad neatly between the bread. Salmon Sandwiches. — One can salmon, half a pint of mayonnaise dressing, one table-spoonful of capers, and a little chives. Chop the salmon, chives, and capers together very fine. Mix well with the dressing, and spread on thin slices of bread. Another way : — Free cold or canned salmon from all particles of skin and bone, and shred it finely with a silver fork. Salt to taste, add a squeeze of lemon-juice and a dash of tomato catsup, and mix to a paste with butter. Sardine Sandwiches. — Take as many tinned sardines as will be wanted. Scrape the skin lightly off each fish, split it open, cut off the tail, and remove any bones there may be. Take thin slices of bread from a stale loaf, butter these, and lay the sardines between two of them. Cut away the crust, and press the slices with the hand to make them adhere. Cut them with a sharp knife into long, narrow sandwiches, and serve on a dish with a neatly folded napkin. Garnish with parsley. Another way : — Chop together six boned sardines, two hard-boiled eggs, five olives. Mix well, adding some [illustration: Spanish Sandwiches SAN DWICHES Caviare Canapes] of the oil of the sardines, lemon-juice, French mustard, and salt. Spread on thin slices of bread, and roll. Spanish Sandwiches. — Bone twelve oil-preserved anchovies, and cut into strips about an inch long. Make into a paste with I oz. of capers and a sprig of parsley ; add a dash of paprika, half a teaspoonful of mixed mustard, one table-spoonful of tarragon vinegar, one table-spoonful of oil, the yolks of two hard-boiled eggs, and salt. Mix smooth ; chop the whites of the eggs. Butter thin slices of bread, and spread with the paste ; sprinkle over them the chopped whites. Trim, and tie with narrow ribbons. Tartare Sandwiches. — To six table-spoonfuls of chopped hard-boiled eggs allow a teaspoonful of chopped capers and a table-spoonful of chopped cucumber pickle. Mix to a smooth paste with mayonnaise dressing. For savory sandwiches lettuce, cucumber, and tomato are much nicer in the spring of the year than anchovy and caviare, which make the additions to the winter tea-table. A nasturtium leaf, sprinkled with a little salt, and set between two thin, circular pieces of bread - and - butter, makes a simple, pungent - flavored sandwich. All savory sandwiches are prettier made with circular pieces of bread cut with a round cutter, not exceeding the size familiar in the rotund “ Maryland biscuit ” ; and all savory sandwiches should have their succulent quality designated by a sprig of parsley laid upon the top when ready to be served. Veal Sandwiches. — To one cupful of chopped veal and one hard-boiled egg add 2 ozs. of butter, two tablespoonfuls of catsup, salt and pepper to taste. Mix well and spread on thin slices of bread. Canapes. — Take slices of bread about half an inch thick, remove the crust, and stamp them out in rounds, ovals, or diamonds, then fry them in