American cheese sliced ; dill pickles sliced, highly seasoned cream cheese - - moistened with cream cream cheese - - moistened with mayonnaise cream cheese, pimento cream cheese, walnuts or peanuts cream cheese, olives SALADS AND SANDWICHES 257 cream cheese, French dressing, pecans cream cheese, green and red peppers cream cheese, dairy cheese grated, highly seasoned cottage cheese, green peppers cottage cheese, parsley finely chopped Nut: walnuts or any nuts chopped, cream walnuts or any nuts chopped, mayonnaise Sour: sweet pickles, olives, red pepper, dressing sour pickles, green pepper, celery, dressing olives, celery, red pepper, dressing cucumber, green pepper, mayonnaise chives, tomato, cut fine, cucumber Miscellaneous : chopped dates, cream cheese sweet chocolate ; preserved ginger, chopped, moistened with ginger sirup chopped dates, walnuts or any other kind of nut jelly, walnuts preserved ginger, walnuts figs, raisins, dates, nuts peanuts, raisins orange marmalade, nuts prunes, walnuts, lemon juice Fig Paste I Ib. figs \ I c. nuts t Ib. figs \ i c. nuts > cook to a paste . . , , j c. water J juice f lemon Orange Honey i c. sugar i \ c. water > boil to thread stage \ c. orange juice J add | c. orange peel chopped | tsp. vanilla Bring to boiling point and cool s 258 LABORATORY MANUAL OF FOODS AND COOKERY Fancy Sandwiches Rolled Remove crusts from very fresh loaf of sandwich bread. Remove long slice of bread, spread with butter and a mixture of celery, green and red pepper, and mayonnaise. Roll like jelly roll. Cut across in |-inch slices. Club - • toasted bread lettuce chicken broiled bacon✪ Club Sandwich tomato mayonnaise Fairmont Spread three oblongs of bread with butter on both sides, 2 slices on one side. Put together with mixture of green and red peppers, celery, and mayonnaise. Wrap in cheesecloth and press under a weight. Slice. Spanish 2 anchovies 2 pickles i piece parsley 2 tbsp. oil Pound and add : i tsp. prepared mustard 2 tbsp. oil yolks 2 hard-boiled eggs whites 2 hard-boiled eggs✪ Spanish Sandwich Checkers Cut three thick slices each white and brown bread. Spread one white with butter and cream cheese and place brown on it. Spread this slice and place a white slice on it. Repeat this process, starting with a brown slice. Put each in cheesecloth under weights. Trim and cut each in 3^- inch slices. Spread with butter and put together so that a white block alternates with a brown. Press again and slice thin. SALADS AND SANDWICHES 259 FOOD VALUES Vegetable Salad with Mayonnaise Dressing w MATERIAL w 5 P 05 §1 OTEIN rams H G HYDRAT rams i-3 i> n'g oJ2 o 0 1°: o*e E tn C H «« g §§ u ^^ «o O O u < uO en • r,i O ^ ^^ ^ "^ MH P4 ^^ W rf W"rt «< u 0H(J U $ ^-^ *-' Peas. . . . 2 tbsp. 40. 1.44 .008 3-92 22 .006 .007 .052 .0003 Beans . 2 tbsp. 30.5 •33 •03 I-I5 6 .006 .01 .017 .0002 Cauliflower i tbsp. 23.6 •42 .118 I.I 7 .008 .038 .031 Lettuce 2 leaves 31-7 .38 •095 .91 6 .009 .015 .028 .0003 Mayonnaise . i tbsp. 14.4 •Si 4.41 IOO .0098 .005 .031 .0003 Total . . . 6 tbsp. 140.2 3-o8 4.66 7.08 141 .0392 •075 •159 .001 1 loo-Calorie Portion . 4J tbsp. 98.9 2.17 3-28 4-99 IOO .0276 .0052 .Oil .0007 Romaine or Lettuce Salad Romaine . i head 226.2 2.71

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American cheese sliced ; dill pickles sliced, highly seasoned cream cheese - - moistened with cream cream cheese - - moistened with mayonnaise cream cheese, pimento cream cheese, walnuts or peanuts cream cheese, olives SALADS AND SANDWICHES 257 cream cheese, French dressing, pecans cream cheese, green and red peppers cream cheese, dairy cheese grated, highly seasoned cottage cheese, green peppers cottage cheese, parsley finely chopped Nut: walnuts or any nuts chopped, cream walnuts or any nuts chopped, mayonnaise Sour: sweet pickles, olives, red pepper, dressing sour pickles, green pepper, celery, dressing olives, celery, red pepper, dressing cucumber, green pepper, mayonnaise chives, tomato, cut fine, cucumber Miscellaneous : chopped dates, cream cheese sweet chocolate ; preserved ginger, chopped, moistened with ginger sirup chopped dates, walnuts or any other kind of nut jelly, walnuts preserved ginger, walnuts figs, raisins, dates, nuts peanuts, raisins orange marmalade, nuts prunes, walnuts, lemon juice Fig Paste I Ib. figs \ I c. nuts t Ib. figs \ i c. nuts > cook to a paste . . , , j c. water J juice f lemon Orange Honey i c. sugar i \ c. water > boil to thread stage \ c. orange juice J add | c. orange peel chopped | tsp. vanilla Bring to boiling point and cool s 258 LABORATORY MANUAL OF FOODS AND COOKERY Fancy Sandwiches Rolled Remove crusts from very fresh loaf of sandwich bread. Remove long slice of bread, spread with butter and a mixture of celery, green and red pepper, and mayonnaise. Roll like jelly roll. Cut across in |-inch slices. Club - • toasted bread lettuce chicken broiled bacon tomato mayonnaise Fairmont Spread three oblongs of bread with butter on both sides, 2 slices on one side. Put together with mixture of green and red peppers, celery, and mayonnaise. Wrap in cheesecloth and press under a weight. Slice. Spanish 2 anchovies 2 pickles i piece parsley 2 tbsp. oil Pound and add : i tsp. prepared mustard 2 tbsp. oil yolks 2 hard-boiled eggs whites 2 hard-boiled eggs Checkers Cut three thick slices each white and brown bread. Spread one white with butter and cream cheese and place brown on it. Spread this slice and place a white slice on it. Repeat this process, starting with a brown slice. Put each in cheesecloth under weights. Trim and cut each in 3^- inch slices. Spread with butter and put together so that a white block alternates with a brown. Press again and slice thin. SALADS AND SANDWICHES 259 FOOD VALUES Vegetable Salad with Mayonnaise Dressing w MATERIAL w 5 P 05 §1 OTEIN rams H G HYDRAT rams i-3 i> n'g oJ2 o 0 1°: o*e E tn C H «« g §§ u ^^ «o O O u < uO en • r,i O ^ ^^ ^ "^ MH P4 ^^ W rf W"rt «< u 0H(J U $ ^-^ *-' Peas. . . . 2 tbsp. 40. 1.44 .008 3-92 22 .006 .007 .052 .0003 Beans . 2 tbsp. 30.5 •33 •03 I-I5 6 .006 .01 .017 .0002 Cauliflower i tbsp. 23.6 •42 .118 I.I 7 .008 .038 .031 Lettuce 2 leaves 31-7 .38 •095 .91 6 .009 .015 .028 .0003 Mayonnaise . i tbsp. 14.4 •Si 4.41 IOO .0098 .005 .031 .0003 Total . . . 6 tbsp. 140.2 3-o8 4.66 7.08 141 .0392 •075 •159 .001 1 loo-Calorie Portion . 4J tbsp. 98.9 2.17 3-28 4-99 IOO .0276 .0052 .Oil .0007 Romaine or Lettuce Salad Romaine . i head 226.2 2.71

A laboratory manual of foods and cookery