Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Still another variation may be obtained by finely mincing some olives, mixing them with mayonnaise and with cream, and spreading them over nicely sliced bread. Lay in between a slice of beef or mutton and a thin piece of seasoned tomato. When the bread is spread with some savory batter and covered with sliced cold roast beef and with either a small leaf of lettuce or with a bit of sliced cucumber, the sandwich is appetizing. Savory butters are most easily prepared. Many of them demand the fresh butter. Caviar butter, for instance, needs two tablespoonfuls of fresh butter which should be creamed, then mixed with one teaspoonful of lemon juice, a dash of paprika, and three tablespoonfuls of caviar paste. Curry butter is made by creaming one tablespoonful of curry powder. Sardine butter makes a good sandwich filling ali by itself. To make it, remove the skin and bone from three large sardines. Pound them to a smoothness and add a little lemon juice, cayenne, and one teaspoonful of chopped parsley. Cream two tablespoonfuls of fresh butter and add, mixing ali together very thoroughly. Sometimes some chopped olives are added to this butter, which is then used on the bread, the sandwich filling proper being composed of sardines boned and skinned and flavored with lemon juice. SANDWICHES, EGG AND CHEESE DISHES 268 Peanuts mixed with mayonnaise dressing are much liked for afternoon sandwiches. Take the freshly roasted nuts and chop or roll them very fine before mixing with the dressing. Another excellent sandwich spreading for white or brown bread is made by mixing chopped olives and small crisp cucumber pickles — equal parts of these — with a seasoning of capers. Stir them together with a thick mayonnaise and spread on the bread. A vegetable coloring made from spinach will give a green color to the sauce, if that is sought. Dates and figs chopped very fine and moistened with hot water and lemon juice may be spread on thin slices of bread and sprinkled with finely chopped nuts. Finely minced ginger and candied orange peel may be sprinkled on Neufchàtel cheese which has been moistened with a little butter or rich cream and spread on buttered slices of bread. Another filling for sandwiches is Orientai preserved ginger chopped fine and softened by mixing with a little cold cream. Candied orange peel and candied cherries may also be used in this way. Caviar Sandwiches Take a one-quarter pound box of Russian caviar and the juice of half a lemon and as much olive oil as you have lemon. Alternately drop the oil and lemon juice into the caviar until all is used. Then whip it until you bave a firm white paste. FoUow general directions for making a sandwich, but do not butter the bread. Spread the caviar quite thickly on the bread. Cheese Sandwich Pound one-quarter of a pound of American cheese in a mortar with two ounces of butter and one teaspoonful of dry mustard. When thoroughly blended, add a little tarragon vinegar. Spread on thin slices of bread and it is ready to serve. 264 MRS. SEELY'S COOK BOOK Roquefort Cheese Sandwich To three parts of the green of Roquefort cheese use one part of butter; a little olive oil, pepper, a little salt, and a dash of red pepper. Mix all into a paste and spread on thin slices of buttered bread. Chopped Chicken Sandwich