Wash and pick over one peck spinach ; cook with one-
half cupful water until tender. Drain and chop very fine ;
then add the chopped whites of two hard-boiled eggs and
sufficient French dressing to suit. Put on large platter and
garnish with the crisp leaves of one head lettuce, also
one hard-boiled egg cut into thin slices✪ Spinach Salad.
106
SANDWICHES.
There is no end to the variety of sandwiches which are
particularly suited for picnics, parties and traveling. A
little attention and interest will soon develop an endless
variety of compounds.
FRUIT SANDWICH.
Chop finely one-fourth pound each candied cherries,
seeded raisins, and dates ; add one-fourth pound cocoanut
two tablespoons grape juice, and juice of one-half orange✪ Fruit Sandwich:
mix well. Spread almond butter on slices of bread, follow
with fruit, then lay together.
CHEESE SANDWICH.
Blend yolks of two hard-boiled eggs with one tablespoon-
ful cocoanut butter, olive oil or peanutta ; add three table-
spoonfuls grated cream cheese and a pinch of salt✪ Cheese Sandwich. Spread
on slices of bread, having first laid on lettuce, parsley, or
watercress leaves. Neufchatel may be used in place of
cream cheese if desired; pinon butter instead of peanutta.
FIG SANDWICH.
Put into double boiler one-half pound well-washed figs,
one tablespoonful sugar, one-half lemon, and one cupful
water. Cook until tender; strain figs and chop very fine,
then add to juice. Take twelve slices bread✪ Fig Sandwich ; dip quickly
one side of each into cold water, place wet sides of two
slices together and toast in moderate oven until outsides are
a golden brown. Separate the slices and put between each
one a thick layer of fig filling. Press together and lay away
to get cold.
RAISIN-NUT SANDWICH.
Chop finely one-half pound each seeded layer raisins and
English walnuts. Moisten with two tablespoonfuls grape
juice✪ Raisin-Nut Sandwich, then spread on slices of bread and lay together.
107
OLIVE SANDWICH.
Toast slices of bread as for ginger sandwiches. Spread
on thin layer of peanutta, then Neufchatel cheese, and
sprinkle with minced olives✪ Olive Sandwich ; olives stuffed with pimentoes
may be used if desired.
GINGER SANDWICH.
Take eight slices of bread; dip quickly one side of each
in cold water, lay wet sides together and toast to a golden
brown in a moderate oven. Separate slices and put be-
tween them a filling composed of four lettuce leaves and
one-half ounce of candied ginger cut into small slices, then
place together.
SAVORY SANDWICH.
Mash finely with a wooden spoon one-half pound peeled
tomatoes, rub into them the yolks of two hard-boiled eggs ;
add pinch of sugar, dash of cayenne pepper, and chopped
whites of two hard-boiled eggs. Put one tablespoonful of
olive oil or cocoanut butter into a heated stewpan, pour in
the mixture and when hot add one teaspoonful flour which
has been worked to a cream with a little cold water, b✪ Savory Sandwichoil
until thickened, then set away to cool. Put between slices
of brown bread which have been spread with nut butter.
DIVERS SANDWICH.
Apple sauce with layer of whipped cream, or asparagus,
spread between slices of bread, make very nice sandwiches.
Also, sliced tomatoes laid between slices of bread which
have been spread with French mustard and cream cheese,
garnished with sorrel leaves or cress. Salsify, eggplant, or
green tomato fritters garnished with horseradish and put
between slices of bread make nice sandwiches.
PEANUT SANDWICH. ✪ Peanut Sandwich
Page 57 · 9 recipe records on this page
Presented as published in 1909. 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
Wash and pick over one peck spinach ; cook with onehalf cupful water until tender. Drain and chop very fine ; then add the chopped whites of two hard-boiled eggs and sufficient French dressing to suit. Put on large platter and garnish with the crisp leaves of one head lettuce, also one hard-boiled egg cut into thin slices.
SANDWICHES.
There is no end to the variety of sandwiches which are particularly suited for picnics, parties and traveling. A little attention and interest will soon develop an endless variety of compounds.
FRUIT SANDWICH.
Chop finely one-fourth pound each candied cherries, seeded raisins, and dates ; add one-fourth pound cocoanut two tablespoons grape juice, and juice of one-half orange: mix well. Spread almond butter on slices of bread, follow with fruit, then lay together.
CHEESE SANDWICH.
Blend yolks of two hard-boiled eggs with one tablespoonful cocoanut butter, olive oil or peanut butter ; add three tablespoonfuls grated cream cheese and a pinch of salt. Spread on slices of bread, having first laid on lettuce, parsley, or watercress leaves. Neufchatel may be used in place of cream cheese if desired; pinon butter instead of peanutta.
FIG SANDWICH.
Put into double boiler one-half pound well-washed figs, one tablespoonful sugar, one-half lemon, and one cupful water. Cook until tender; strain figs and chop very fine, then add to juice. Take twelve slices bread ; dip quickly one side of each into cold water, place wet sides of two slices together and toast in moderate oven until outsides are a golden brown. Separate the slices and put between each one a thick layer of fig filling. Press together and lay away to get cold.
RAISIN-NUT SANDWICH.
Chop finely one-half pound each seeded layer raisins and English walnuts. Moisten with two tablespoonfuls grape juice, then spread on slices of bread and lay together.
OLIVE SANDWICH.
Toast slices of bread as for ginger sandwiches. Spread on thin layer of peanutta, then Neufchatel cheese, and sprinkle with minced olives ; olives stuffed with pimentoes may be used if desired.
GINGER SANDWICH.
Take eight slices of bread; dip quickly one side of each in cold water, lay wet sides together and toast to a golden brown in a moderate oven. Separate slices and put between them a filling composed of four lettuce leaves and one-half ounce of candied ginger cut into small slices, then place together.
SAVORY SANDWICH.
Mash finely with a wooden spoon one-half pound peeled tomatoes, rub into them the yolks of two hard-boiled eggs ; add pinch of sugar, dash of cayenne pepper, and chopped whites of two hard-boiled eggs. Put one tablespoonful of olive oil or cocoanut butter into a heated stewpan, pour in the mixture and when hot add one teaspoonful flour which has been worked to a cream with a little cold water, boil until thickened, then set away to cool. Put between slices of brown bread which have been spread with nut butter.
DIVERS SANDWICH.
Apple sauce with layer of whipped cream, or asparagus, spread between slices of bread, make very nice sandwiches. Also, sliced tomatoes laid between slices of bread which have been spread with French mustard and cream cheese, garnished with sorrel leaves or cress. Salsify, eggplant, or green tomato fritters garnished with horseradish and put between slices of bread make nice sandwiches.
PEANUT SANDWICH.
Records on this page
Spinach SaladFruit SandwichCheese SandwichFig SandwichRaisin-Nut SandwichOlive SandwichGinger SandwichSavory SandwichPeanut Sandwich