Have at band one can of French peas or one quart of fi^esh
ones, a pint of carrot cubes, and one pint of tarnip cabes, three
gills of any kind of stock, three heaping teaspoonfals of batter,
three teaspoonfals of sagar, and three teaspoonfals of salt✪ Vegetables à la Jardinière.
Cook the vegetables antil tender in separate saacepans. If
French peas are ased, pat them in a strainer and poar over
them one qaart of cold water, drain, and place in a saacepan.
Drain the water from the carrots and tarnips. In each saace*
pan place one-third of the sagar, batter, salt, and stock, and set
them where they will boil rapidly. Occasionally shake the
pans, continae the cooking antil ali the stock has been absorbed.
Spread the tarnips on a platter, making the border rather thick.
Heap the carrots on the tarnips, then flatten the top of the
moald, and heap the peas apon it. If desired, potato balla or
cabes may be ased in place of the tarnip ; if so, one qaart of
the balls or cabes will be reqaired.
CHAPTER X
8ANDWICHES, E6G AND CHEESE DISUES, AND FORCEMEATS
How to make GK>od Sandwiohes
In the first place bave bread wbicb is close-grained and one
day old. Eacb slice sbould be cut evenlj and about one-eightb
of an inch thick. Spread eacb slice with butter before you cut
it from the loaf. After cutting, spread the slice with any mix-
ture you may desire and cover it with another slice. Cut off
every bit of crust and press the sandwiches together firmly.
Cut your sandwiches in half, eacb half in quarters, and eacb
quarter diagonally. Trim off ali protrudiug edges of filling.
Cover the sandwiches with a cloth wet with a very weak solu-
tion of brandy and water and pack them in a tin box until ready
for use. Fresh butter is preferable for sandwiches, as it is
more dainty and delicate. If not obtainable, use best creamery
butter. Many people when eating a sandwich spread with fish
prefer Graham bread in place of white bread.
FillinffB for Dainty Sandwiohes
In making butters of various kinds for sandwiches, first rub
the butter to a cream, then blend it with the flavor wanted —
caviar, anchovy, sardine, lobster, cheese, parsley, chives, cress,
chutney, chUi, and horseradish are ali used. A few drops of
lemon juice improves any kind of fish sandwich. With an
anchovy sandwich also add a few olives stoned and minced very
fine.
Wash a dozen anchovies and remove the bones. Reduce to
a fineness by pounding the anchovies and the yolks of three
361
262 MBS. beelt'b cook book
hard-boiled eggs. Mix in a little curry powder, two tablespoon-
fuls of Parmesan cheese, a sprinkling of cajenne, and enough
good thick cream to make a smooth paste. Spread on slices of
bread lightly buttered, and the result will be some verj accept-
able sandwiches.
Another idea in the way of sandwiches is to make the filling
of horseradish grated and mixed with mayonnaise and thick
cream. Spread this on the bread in the place of butter, lay a
thin slice of cold roast beef over, then a slice of seasoned tomaio,
and finally add the other piece of bread, also spread with the
horseradish.
Page 145 · 1 recipe record on this page
Presented as published in 1902. 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
Have at hand one can of French peas or one quart of fresh ones, a pint of carrot cubes, and one pint of turnip cubes, three gills of any kind of stock, three heaping teaspoonfuls of butter, three teaspoonfuls of sugar, and three teaspoonfuls of salt. Cook the vegetables until tender in separate saucepans. If French peas are used, put them in a strainer and pour over them one quart of cold water, drain, and place in a saucepan. Drain the water from the carrots and turnips. In each saucepan place one-third of the sugar, butter, salt, and stock, and set them where they will boil rapidly. Occasionally shake the pans, continue the cooking until all the stock has been absorbed. Spread the turnips on a platter, making the border rather thick. Heap the carrots on the turnips, then flatten the top of the mould, and heap the peas upon it. If desired, potato balls or cubes may be used in place of the turnip ; if so, one quart of the balls or cubes will be required.
8ANDWICHES, E6G AND CHEESE DISUES, AND FORCEMEATS
How to make Good Sandwiches
In the first place have bread which is close-grained and one day old. Each slice should be cut evenly and about one-eightb of an inch thick. Spread eacb slice with butter before you cut it from the loaf. After cutting, spread the slice with any mixture you may desire and cover it with another slice. Cut off every bit of crust and press the sandwiches together firmly. Cut your sandwiches in half, each half in quarters, and each quarter diagonally. Trim off all protruding edges of filling. Cover the sandwiches with a cloth wet with a very weak solution of brandy and water and pack them in a tin box until ready for use. Fresh butter is preferable for sandwiches, as it is more dainty and delicate. If not obtainable, use best creamery butter. Many people when eating a sandwich spread with fish prefer Graham bread in place of white bread.
Fillings for Dainty Sandwiches
In making butters of various kinds for sandwiches, first rub the butter to a cream, then blend it with the flavor wanted — caviar, anchovy, sardine, lobster, cheese, parsley, chives, cress, chutney, chili, and horseradish are all used. A few drops of lemon juice improves any kind of fish sandwich. With an anchovy sandwich also add a few olives stoned and minced very fine.
Wash a dozen anchovies and remove the bones. Reduce to a fineness by pounding the anchovies and the yolks of three
262 MBS. beelt'b cook book
hard-boiled eggs. Mix in a little curry powder, two tablespoonfuls of Parmesan cheese, a sprinkling of cajenne, and enough good thick cream to make a smooth paste. Spread on slices of bread lightly buttered, and the result will be some verj acceptable sandwiches.
Another idea in the way of sandwiches is to make the filling of horseradish grated and mixed with mayonnaise and thick cream. Spread this on the bread in the place of butter, lay a thin slice of cold roast beef over, then a slice of seasoned tomaio, and finally add the other piece of bread, also spread with the horseradish.
Records on this page
Vegetables à la Jardinière