Janet McKenziey Hilly Boston.
As a rule, bread for sandwiches should be twenty-
four hours old; but fresh bread, which is more pliable
than stale, is better adapted to this use when the sand-
wiches are to take the form of rolls or folds. When stale
bread is used for rolls or folds, they must be ribbon tied ;
or tiny Japanese toothpicks may be made to keep them
in shape. The bread may be yeast or peptic bread. It
may be white or brown. It is not even essential that the
two bits of bread be of the same kind: Quaker, rice,
whole-wheat, rye or graham bread is interchangeable
with white or brown bread. After selecting your loaf or
loaves, slice in even quarter-inch slices; then cut in
squares, triangles or fingers, or stamp with a round or
fanciful shaped cutter. Cutter can be obtained in
heart, club, diamond and spade shape, also in racquet
shape. Do not spread butter or filling upon the bread
before it is cut from the loaf and into shape. When so
treated, the butter or filling on the extreme edge of the
bread is liable to soil the fingers or gloves that come in
contact with it. Cream the butter, using a small wooden
spoon for the purpose, and then it can be spread upon
the most delicate bread without crumbling.
CAVIAR SANDWICHES.
Mrs, T. K. Egbert, New York.
A box of caviar, beaten to a paste, with lemon juice
and olive oil, using a little at a time, alternately spread
on bread and sprinkle over them fine chopped olives.
344 KIRMESS COOK BOOK.
OUVE AND CHEESE SANDWICHES.
Mrs. 0. K. Dickinson.
Chop olives into very Bmall pieces. Beat cream cheoe
with fork until very soft Spread cream cheese on thin
slices of rye bread; spread olives on cheese.
NUT AND CHEESE SANDWICHES.
Mrs. 0. K. Dickinson.
Chop English walnuts into small pieces. Beat cream
cheese with fork until soft. Spread cheese on thin
slices of rye bread ; spread nuts on cheese.
WALNUT SANDWICHES, TO BE SERVED WITH SALAD.
Mrs. Charles Oilchrist, Hoboken.
Shell half a pound of English walnuts and put into
a pint of boiling water, boil one minute. Drain and
cover with stock, add a bay-leaf, a few celery tops and
a slice of onion. Cook gently for twenty minutes, drain
and skim, chop fine, add one-half teaspoonful of salt and
a dash of cayenne. Spread between thin slices of but-
tered bread. Cut in any shape preferred.
CIIEESE-AND-ENQLISH-WALN UT SANDWICHES.
Mrs. F. D. Gray.
One-fourth pound of grated cheese, one-fourth pound
of butter, one-fourth pound of English walnut meats
sliced, salt and paprika to taste.
Work the butter to a cream, add the seasonings and
the grated cheese gradually; then mix in the nuts, which
should be sliced very thin. Spread the mixture upon
bits of bread and press together in pairs. Particularly
good when made of brown bread and served with a
simple vegetable.
SANDWICHES. 345
CHIOKEN SANDWICHES.
Mrs. Charles OxLchrisi.
Chop cold^ cooked chicken very fine. Pound until
smooth^ adding gradually enough thick^ sweet cream to
make a paste. To each pint add a teaspoonful of salt,
a dash of pepper^ a teaspoonful of onion and a table-
spoon of lemon juice. This may be made in the early
part of the day and placed in a cold place^ and later
spread on rounds or squares of bread.
CHOPPED CHICKEN SANDWICH. ✪ Rye Bread
Page 147 · 2 recipe records on this page
Presented as published in 1907. 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
Janet McKenzie Hill, Boston. As a rule, bread for sandwiches should be twentyfour hours old; but fresh bread, which is more pliable than stale, is better adapted to this use when the sandwiches are to take the form of rolls or folds. When stale bread is used for rolls or folds, they must be ribbon tied ; or tiny Japanese toothpicks may be made to keep them in shape. The bread may be yeast or peptic bread. It may be white or brown. It is not even essential that the two bits of bread be of the same kind: Quaker, rice, whole-wheat, rye or graham bread is interchangeable with white or brown bread. After selecting your loaf or loaves, slice in even quarter-inch slices; then cut in squares, triangles or fingers, or stamp with a round or fanciful shaped cutter. Cutter can be obtained in heart, club, diamond and spade shape, also in racquet shape. Do not spread butter or filling upon the bread before it is cut from the loaf and into shape. When so treated, the butter or filling on the extreme edge of the bread is liable to soil the fingers or gloves that come in contact with it. Cream the butter, using a small wooden spoon for the purpose, and then it can be spread upon the most delicate bread without crumbling.
CAVIAR SANDWICHES.
Mrs, T. K. Egbert, New York. A box of caviar, beaten to a paste, with lemon juice and olive oil, using a little at a time, alternately spread on bread and sprinkle over them fine chopped olives.
OLIVE AND CHEESE SANDWICHES. Mrs. 0. K. Dickinson.
Chop olives into very small pieces. Beat cream cheoe with fork until very soft Spread cream cheese on thin slices of rye bread; spread olives on cheese.
NUT AND CHEESE SANDWICHES. Mrs. 0. K. Dickinson.
Chop English walnuts into small pieces. Beat cream cheese with fork until soft. Spread cheese on thin slices of rye bread ; spread nuts on cheese.
WALNUT SANDWICHES, TO BE SERVED WITH SALAD.
Mrs. Charles Gilchrist, Hoboken.
Shell half a pound of English walnuts and put into a pint of boiling water, boil one minute. Drain and cover with stock, add a bay-leaf, a few celery tops and a slice of onion. Cook gently for twenty minutes, drain and skim, chop fine, add one-half teaspoonful of salt and a dash of cayenne. Spread between thin slices of buttered bread. Cut in any shape preferred.
CHEESE-AND-ENGLISH-WALNUT SANDWICHES.
Mrs. F. D. Gray.
One-fourth pound of grated cheese, one-fourth pound of butter, one-fourth pound of English walnut meats sliced, salt and paprika to taste.
Work the butter to a cream, add the seasonings and the grated cheese gradually; then mix in the nuts, which should be sliced very thin. Spread the mixture upon bits of bread and press together in pairs. Particularly good when made of brown bread and served with a simple vegetable.
CHICKEN SANDWICHES.
Mrs. Charles Gilchrist. Chop cold cooked chicken very fine. Pound until smooth, adding gradually enough thick sweet cream to make a paste. To each pint add a teaspoonful of salt, a dash of pepper, a teaspoonful of onion and a tablespoon of lemon juice. This may be made in the early part of the day and placed in a cold place, and later spread on rounds or squares of bread.
CHOPPED CHICKEN SANDWICH.
Records on this page
Rye BreadChicken Sandwiches