The home cook book

It is quite easy to keep sandwiches fresh some hours before they are required. Wring a napkin as dry as possible from hot water — a good plan is to put it through the wringer — wrap the sandwiches in it very carefully, then cover in a stone jar or something which will exclude the air. ^ 10 Vol. 2 ALMOND SANDWICHES Chop to a mince half a pound of blanched almonds. Add half a teaspoon of salt, and mix in a small cup of thick cream till you have a paste. Spread on buttered slices of graham or whole wheat bread, BAKED BEAN SANDWICHES Take thin slices of graham bread, butter, and spread with baked beans which you have slightly mashed and dampened with their own liquor. Add a little finely minced or sliced onion, a drop or two of vinegar or lemon- juice, and a dash of salt. Press the bread together. BEEF SANDWICHES A beef sandwich may be made from cold roast beef as a filling, or from cold boiled beef. The natural accompaniments of beef are onions, tomatoes, and horseradish. If you use onion with the beef, scrape or chop it fine, add a little salt and pepper and spread over the beef after it has been laid on the bread, and before the second slice is added. If you use sliced tomato, also have that well seasoned with salt, pepper, and a drop of lemon- juice or vinegar before laying on the beef. If you use grated horseradish follow the Russian custom and mix the horseradish with thick cream, a little salted, spread on the lightly buttered bread, lay in the trim and filling of beef, and press on the upper slice. RAW BEEF SANDWICHES Mince the beef you use very fine. Free it from filaments or threads, mix in finely minced onion to the proportion your taste directs, and season with salt. Spread on graham or white bread, set in the ice-box, and serve cold, CHEESE SANDWICHES Make into a paste quarter of a pound of American cheese, a heaping tablespoon of butter, a teaspoon of mustard and a few drops of wine or cider vinegar. Spread on thin slices of bread. CREAM CHEESE SANDWICHES These are made hke the foregoing, and the pot or cream cheese is spread before the lettuce leaves are put on. Chopped olives wet with a little cream and paprika are sometimes used instead of lettuce leaves. CHEESE AND WALNUT SANDWICHES Slice thin whole wheat bread, or graham or white bread. Butter, and spread with cream cheese in which you have mixed or pounded English walnut meats, and a dash of cayenne. CHICKEN SANDWICHES Chop fine the meat of a chicken — for sandwiches the white meat is preferable — and with it a few olives as a savory. Stir in a mayonnaise to hold all together and spread on buttered bread. CHICKEN CURRY SANDWICHES Mince cold chicken, pound to a paste with its curry sauce, and spread on buttered slices of bread, DATE AND FIG SANDWICHES Chop fine either dates or figs, moisten with cream or hot water, add a few drops of lemon or orange- juice, and spread upon thin buttered slices of either graham or white bread. EGG SANDWICHES Rub to a paste the yolks of four hard-boiled eggs. Mix in a teaspoon of made mustard, a little salt, and a few drops of vinegar. Chop fine the whites of the eggs, add to the yellow paste and spread on thin slices of buttered bread.