Kirmess cook book

Mrs. Seely's Cook Book^ Take the white meat of chicken, chop it very fine, and mix it with mayonnaise dressing and a few olives chopped very fine. Spread the mixture between evenly sliced pieces of buttered bread. Use enough mayonnaise to make a chicken paste. CHICKEN AND ALMOND SANDWICH. Mrs. Seely's Cook Book. Chop the white meat of a chickwi very fine and add half a pound of finely chopped almonds, two teaspoons of salt, one gill of sweet, thick cream, and a saltspoon of pepper. Mix these ingredients until you have a smooth paste. Whole-wheat bread is best for these sandwiches. CHICKEN SANDWICHES. Mrs. Seely's Cook Book. Mince the white meat of a roast chicken and mix it with half a can of French mushrooms, chopped fine, and a half cupful of chopped English walnuts. Season to taste with pepper and salt, and moisten with melted butter. Put the mixture between slices of whole-wheat bread. TONGUE-AND-VEAL (OR CHICKEN) SANDWICHES. Janet McKenzie Hill. Use a little less of the chopped tongue than of the other kind of meat, and one-half as much chopped celery as meat. Mix with salad dressing. Spread one piece of bread with butter, the other with the mixture, and press together. SALAD SANDWICHES. Four ounces from the breast of chicken (one-half a cup), four ounces of braised tongue, one-half teaspoonful of celery salt, a few grains of cayenne, one teaspoonful of anchovy paste, four tablespoonfuls of mayonnaise or boiled dressing. Chop the meat and pound to a paste in a mortar ; add the seasonings and mix well. Remove the crust from a loaf of moist bread; cut in very thin slices, trim each slice into a rectangular shape, spread lightly with soft butter and then with the mixture. Roll the slices and tie them with ribbon. Omit the anchovy paste, if desired. SALAD SANDWICHES. Chop fine the white meat of a cooked chicken and pound to a paste in a mortar. Season to taste with salt, paprika, oil and lemon juice and spread upon thin bits of bread. Spread other bits of bread, corresponding in shape to the first, with butter; press into the butter English walnuts, pecan nuts or almonds, blanched and sliced very thin. Press corresponding pieces together. HAM-AND-TONOUE SANDWICHES. Janet McKenzie Hill, Chop two parts of cold tongue and one part of cold ham (one-fourth as much fat ham as lean) very fine; pound in a mortar, and season with paprika and a little mixed mustard. Spread butter on one piece of bread, the meat mixture on the other, and press the two pieces together. TONGUE FINGERS. Mrs. Charles A. Gilchrist, Hoboken. Tongue fingers are made by chopping one-half pound of cold, cooked salt tongue very fine. Bub to a paste, adding two tablespoonfuls of olive oil and two of lemon juice and a dash of cayenne and a few drops of onion juice. Spread the mixture between thin slices of buttered bread, press lightly together, and cut in strips an inch wide. HAM-AND-EGG SANDWICHES. Janet McKenzie HilL Chop the ham and pound smooth in a mortar; pass the yolks of hard boiled eggs through a sieve; mix the yolks with an equal amount of mayonnaise dressing. Butter one piece of bread lightly and spread with the ham, spread the other piece with the egg and dressing, and press the two together. HAM SANDWICHES. Mrs. Seely's Cook Book.