A laboratory manual of foods and cookery

filled with : (1 c. water, juice 1 lemon jellied mayonnaise 1/2 tsp. gelatin, 1 c. mayonnaise tarragon jelly mixed with chopped cabbage, celery, pimento red pepper - - use as green pepper h. tomato sliced cut in halves, cover cut surface with stiff mayonnaise, over this chopped green pepper poinsettia cut skin and pulp in sections as petals of poinsettia remove part of pulp and seeds and fill cavity with chopped celery and green pepper i. cucumbers tomato and cucumber slices variations given with potato j. pineapple circles, nuts circles cut to make sections, roll of cream cheese between each section see white cherries, orange, grapefruit k. bananas banana, finely chopped peanuts 7. Miscellaneous figs, dates, nuts, cream dressing dates, stuffed with cream cheese, mayonnaise dressing dates, almonds, mayonnaise dressing dates, Brazil nuts, mayonnaise dressing gelatin given Fruits and vegetables may be cut in cubes, balls, shredded, or fancy shapes. Containers may be made of orange or lemon rind, apples, peppers, tomatoes, peaches, pears, cabbage leaves, lettuce hearts, whole cabbage, beet shells, cucumbers, romaine leaves. Sandwiches General Rules. 1 . Bread should be a day old, unless it is going to be rolled. White, graham, or Boston brown may be used. Sometimes two kinds are used in the same sandwich. Slice as thin as possible, remove crusts if desired, keeping the slices in pairs, then cut the desired shape. To give variety, bread may be cut in fancy shapes, — hearts, triangles, squares, rectangles, circles, etc. The center may be removed from a white bread sandwich with a tiny cutter and the hole filled in with a piece of brown bread the size of the piece removed. 2. Cream the butter by rubbing it against the sides of a bowl with a wooden spoon. 3. Butter one side of the sandwich and put filling on the other side. Press lightly together. 4. Wrap sandwiches in paraffin paper. Large numbers may be placed in a crock and covered with a damp towel and plate. 5. Save crusts of bread. Dry and grate for fine crumbs for croquettes. 6. Meat and poultry fillings are best when the meat is chopped. 7. Serve sandwiches in a basket or on a plate covered with a doily. Sandwiches Conveyor of filling : Bread white Boston brown entire wheat nut graham raisin Gingersnaps cheese fillings are best with gingersnaps Crackers Educator Saltines fillings fillings cheese cheese marmalade nut fig date marmalade Toast fillings marmalade fig date salad Fillings for sandwiches : Meat: ham — chopped, seasoned ham — chopped, sauce tartare ham - - chopped, hard-cooked eggs ham — chopped, hard-cooked eggs, white sauce tongue, corned beef, lamb, veal, poultry or a combination of any of the above Baked beans : Salad : poultry, veal or lamb chopped, celery, mayonnaise, lettuce leaf cucumber, mayonnaise, lettuce leaf egg, mayonnaise, lettuce olive, cream cheese, mayonnaise, lettuce leaf egg, olives, mayonnaise, lettuce leaf lobster, celery, mayonnaise, lettuce leaf shrimp, celery, mayonnaise, lettuce leaf tuna fish, celery, mayonnaise, lettuce leaf salmon, celery, mayonnaise, lettuce leaf lettuce, mayonnaise lettuce, mayonnaise, sliced tomatoes Cheese : American cheese - - moistened with vinegar, anchovy essence, or sardine paste