TWENTY SANDWICH SUGGESTIONS
1. Raisins worked into Xeufchatel cheese.
2. Chopped raisins, figs, dates or prunes, and nut-meats mois-
tened with mayonnaise dressing or lemon-juice.
3. The well-whipped white of an egg mixed with a cup each
of chopped raisins and nut-meats, seasoned \s-ith a little salt.
4. Peanut butter moistened with salad dressing and mixed with
raisins, dates, figs or bananas.
5. Equal parts olives, peanut butter. celer\', mixed with a little
salad dressing.
6. Peanut butter mixed with chopped dill, sweet or sour pickles.
7. Cream cheese and chopped stuffed olives.
8. Chopped stuffed olives and chopped nuts, moistened with
salad dressing.
9. Cream cheese and shredded pineapple between very thin
slices of bread.
10. Tunafish mixed with parsley, lemon-juice, seasoning and
a bit of onion.
11. Cream cheese and chopped nuts.
12. Ground boiled ham and chopped pickles or chopped
peanuts.
13. Cottage cheese and pickles, olives, nuts or pimientos.
14. Currant jam with pounded walnut meats and creamed
butter. Pass with cream cheese. Preserved currants may be
substituted in this combination.
15. Boston brown bread with cream cheese or mayonnaise and
chopped nuts and raisins.
16. Rounds of brown bread spread with chopped olives, minced
lettuce and watercress, tarragon, paprika, parsley and chives
mixed with mayonnaise.
17. Pimientos, cucumbers and onion or chives, minced, mixed
with mayonnaise and spread on buttered entire-wheat bread.
18. Green pepper, pimiento and olives with mayonnaise.
19. Boston brown bread with minced corned beef seasoned with
mustard and rubbed to a paste.
20. Cream cheese used with chopped parsley, pimientos and
mayonnaise, chopped nuts, sliced sugared bananas, chopped pine-
apples, chopped or sliced olives, shredded sliced apples. The
cheese may be rubbed with butter or the creamed butter may
be spread on the bread.
APPETIZERS
PREPARED BREAD FOR CANAPES
Canapes are made from stale white bread, cut in quarter-inch
shces and then shaped with a cutter into circles or rings two and
one-half or three inches in diameter or cut into squares, strips,
triangles or other fancy shapes. These portions of bread are then
either fried in deep fat and drained on absorbent paper or sauted
in just enough butter or other fat to keep them from burning;
or they may be toasted.
ANCHOVY CANAPES
6 portions prepared bread 3 teaspoons lemon-juice
3 tablespoons anchovy paste 2 hard-cooked eggs
Garnish of whole anchovies (may be omitted)✪ Anchovy Canapes
Anchovies are small fish which are salted and preserved. Anchovy
paste, which comes in tubes, jars or bottles, may be utilized, or
whole anchovies may be reduced to a smooth paste with a wooden
spoon. Season with lemon-juice and spread the paste on the pre-
pared pieces of bread. Split two anchovies lengthwise and lay
them diagonally across the canape, marking the point where they
cross by a little pyramid of riced yolk of hard-cooked eggs.
Petal-shaped pieces of the hard-cooked white may radiate from
this center pyramid. The anchovies may be omitted in the deco-
ration. A large anchovy curved around a circle of hard-cooked
egg in the center of a canape is also effective.
SARDINE CANAPES
6 portions prepared bread Worcestershire sauce
6 large sardines Pickled beets
Juice of I lemon 6 large olives
Salt 24 thin slices lemon✪ Sardine Canapes
Page 10 · 2 recipe records on this page
Presented as published in 1929. 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
TWENTY SANDWICH SUGGESTIONS
1. Raisins worked into Neufchatel cheese.
2. Chopped raisins, figs, dates or prunes, and nut-meats moistened with mayonnaise dressing or lemon-juice.
3. The well-whipped white of an egg mixed with a cup each of chopped raisins and nut-meats, seasoned with a little salt.
4. Peanut butter moistened with salad dressing and mixed with raisins, dates, figs or bananas.
5. Equal parts olives, peanut butter, celery, mixed with a little salad dressing.
6. Peanut butter mixed with chopped dill, sweet or sour pickles.
7. Cream cheese and chopped stuffed olives.
8. Chopped stuffed olives and chopped nuts, moistened with salad dressing.
9. Cream cheese and shredded pineapple between very thin slices of bread.
10. Tunafish mixed with parsley, lemon-juice, seasoning and a bit of onion.
11. Cream cheese and chopped nuts.
12. Ground boiled ham and chopped pickles or chopped peanuts.
13. Cottage cheese and pickles, olives, nuts or pimientos.
14. Currant jam with pounded walnut meats and creamed butter. Pass with cream cheese. Preserved currants may be substituted in this combination.
15. Boston brown bread with cream cheese or mayonnaise and chopped nuts and raisins.
16. Rounds of brown bread spread with chopped olives, minced lettuce and watercress, tarragon, paprika, parsley and chives mixed with mayonnaise.
17. Pimientos, cucumbers and onion or chives, minced, mixed with mayonnaise and spread on buttered entire-wheat bread.
18. Green pepper, pimiento and olives with mayonnaise.
19. Boston brown bread with minced corned beef seasoned with mustard and rubbed to a paste.
20. Cream cheese used with chopped parsley, pimientos and mayonnaise, chopped nuts, sliced sugared bananas, chopped pineapples, chopped or sliced olives, shredded sliced apples. The cheese may be rubbed with butter or the creamed butter may be spread on the bread.
APPETIZERS
PREPARED BREAD FOR CANAPES Canapes are made from stale white bread, cut in quarter-inch slices and then shaped with a cutter into circles or rings two and one-half or three inches in diameter or cut into squares, strips, triangles or other fancy shapes. These portions of bread are then either fried in deep fat and drained on absorbent paper or sauted in just enough butter or other fat to keep them from burning; or they may be toasted.
ANCHOVY CANAPES
6 portions prepared bread 3 teaspoons lemon-juice
3 tablespoons anchovy paste 2 hard-cooked eggs
Garnish of whole anchovies (may be omitted)
Anchovies are small fish which are salted and preserved. Anchovy paste, which comes in tubes, jars or bottles, may be utilized, or whole anchovies may be reduced to a smooth paste with a wooden spoon. Season with lemon-juice and spread the paste on the prepared pieces of bread. Split two anchovies lengthwise and lay them diagonally across the canape, marking the point where they cross by a little pyramid of riced yolk of hard-cooked eggs. Petal-shaped pieces of the hard-cooked white may radiate from this center pyramid. The anchovies may be omitted in the decoration. A large anchovy curved around a circle of hard-cooked egg in the center of a canape is also effective.
SARDINE CANAPES 6 portions prepared bread Worcestershire sauce
6 large sardines Pickled beets
Juice of I lemon 6 large olives
Salt 24 thin slices lemon
Records on this page
Anchovy CanapesSardine Canapes