The international cook book

For hot cheese sand-^-ich, butter one slice of bread, spread the other slice with the cheese, and put together. Toast on both sides and cut diagonally. Serve at once. May be gar- nished with broiled bacon and sprig of parsley. Mushroom Sandwiches 5^ poimd mvishrooms yi cup cream 3 tablespoons butter iK cups sugar I tablespoon flour Yolks of 2 eggs Salt Paprika Celerv' salt Break off stems of mushrooms. Cut them in small pieces and simmer fifteen minutes in water. Peei mushrooms, put through food grinder, and cook in the butter five minutes. Add flour and stock from the stems (which are discarded). Add cream. Add seasonings. Cook five minutes. Add yolks the last minute of cooking. Cool. Make sandwiches with thin buttered triangular pieces of bread. Toast slightly under the broiler on both sides and serve immediately, very hot. Open Sandwich 3 eggs ^ teaspoon salt >2 teaspoon paprika ^ pound bacon ^ poimd cheese Beat eggs until light. Add grated cheese. Add other in- gredients and mix well, then spread on eight slices of bread cut 289 290 THE INTERNATIONAL COOK BOOK one-quaxter inch thick. Cut bacon in very thin slices the length of the slice of bread. Cover cheese with bacon and bake ten minutes in hot oven (400° F.). Garnish with parsley. Open Club Sandwich Take two slices buttered toast, and cover both slices with lettuce. On one bed of lettuce arrange alternate slices of tomato and cucimiber. On the other bed of lettuce put slices of breast of chicken. Garnish with parsley and strips of broiled bacon. Serve with mayonnaise dressing. Club Sandwich Four slices of toast, buttered. Cover bottom slice with lettuce and spread with mayonnaise, over which place three strips of bacon and a slice of white meat of chicken. Cover with second piece of toast on which is a lettuce leaf, spread with mayonnaise dressing, and sliced tomatoes. Cover with the next slice of toast. Spread with lettuce and mayonnaise dressing and white meat of chicken. Cover with fourth slice of toast. Cut in half diagonally. Garnish with olives and a sprig of parsley. Lobster, sweetbreads, or tuna fish may be used instead of chicken. Cream Cheese and Celery Sandwich 1 cream cheese 2 tablespoons Anchovy paste 2 tablespoons cream yi cup finely chopped celery Mix ingredients together and spread between thin, buttered slices of graham bread. Cream Cheese and Date Sandwich To one cream cheese add ten dates, cut fine, and one-half cup chopped nuts. Add mayonnaise dressing to spread. Put between slices of graham bread, cut thin and buttered. Scrambled Egg and Pepper Sandwich Chop one green pepper fine and cook in one tablespoon butter. When the pepper is hot, break an egg over it and RECIPES 291 scramble. Put between slices of buttered bread. Onion juice may be added if desired. Egg and Olive Sandwich Chop four hard-boiled eggs ver^- fine. Chop* twelve large stuffed olives and nux with the eggs. Moisten with mayon- naise dressing, season with salt and pepper. Mis thoroughly. Spread on sUces of buttered bread. Nut, Cheese, and Olive Sandwich Mix one cream cheese with an equal amount of finely chopped pecan meats and oHves. Moisten with mayonnaise dressing. Spread between thin slices of buttered bread. Grated Cheese Sandwich Grate American cheese fine and mix with melted butter. Spread between slices of unbuttered bread. Toast. Swiss Cheese Sandwich