Kirmess cook book

Mrs. Charles A. Gould, New York. Pass the required quantity of cooked tongue through a fine mincer, then mix it with rather less than an equal quantity of butter; season it with salt and pepper and a few drops of lemon juice. Spread an equal number of thin slices of bread and butter with the tongue paste and pâté de foie gras ; then sandwich the tongue and foie gras together and stamp out with a round or leaf -shaped cutter of suitable size. SARDINE. Mrs. Charles A. Gould, New York, Beat two ounces of butter until it is quite soft, then add a little salt, nutmeg, pepper, two teaspoonfuls of tomato catsup and a few drops of lemon juice. Remove the skin and backbone from three sardines, and pound them to a paste in a mortar with the prepared butter. Pass the mixture through a wire sieve and spread it rather thickly on finger-shaped pieces of buttered brown bread, and make into sandwiches with a little cress between the pieces of bread. Mrs, Elmer S. Forbes. A new and good filling is made from tender celery, chopped fine, and set on ice. Just before using mix with grated cheese and whipped cream. Chop the canned red peppers and olives, using two parts of peppers to one of olives. Mix with stiff mayonnaise and spread on thin white bread. SPANISH SANDWICHES. Mrs. Rowland, Brooklyn. Take twenty-four anchovies from oil, remove the bones, cut them into strips about one inch long. Make a paste from two ounces of capers and a sprig of parsley, and add to it a generous dash of cayenne pepper, a teaspoonful of mixed mustard, two tablespoons of tarragon, a tablespoonful of oil, the yolks of four hardboiled eggs, and a half a teaspoon of salt. When the paste is smooth, chop the whites of the eggs fine; butter very thin slices of graham bread, that have the crust trimmed away, and spread them with the paste. On half of the slices thus prepared, spread the anchovies and scatter on them the whites of eggs; lay the remaining slices on these, and press down. With a sharp knife carefully cut the sandwiches into smaller ones, making them square or diamond shape, as you choose. CHESTNUT SANDWICHES. Mrs. Howland, Brooklyn. These are made by boiling the nuts until tender, then chilling and pounding to a smooth paste; season with mayonnaise, adding a slight bprinkling of grated cheese. Chestnuts, combined with celery and a French dressing, or a mixture of chestnuts, celery and apple, covered with mayonnaise. OYSTER SANDWICH FILLING. Table Talk. »From a solid pint of raw oysters remove the tough muscle in each and put them through a food chopper, using the fine cutter. Add one-quarter of a teaspoonful of salt, one-eighth of a teaspoonful of white pepper and two drops of tabasco. Place in a saucepan, add three tablespoonfuls of cracker dust and two tablespoonfuls of butter; stir and heat until steaming. Add the yolks of two eggs beaten with one-half of a cupful of rich cream, and stir until the mixture thickens like a thick drop batter; if quite liquid add a little more cracker dust. Take from the fire, add ten drops of lemon juice and more seasoning if desired; then set aside. Use cold. DINKEY SANDWICHES.