Scientific cooking with scientific methods

Spread strips of bread browned in frying-pan in butter, with the sardine paste. Prepare the paste by removing the skin and bone from the sardine and adding a small quantity of creamed butter. Season with Worcestershire sauce, cayenne and a little lemon juice. Garnish center of each with olive with stone removed and cavity filled with the sardine mixture. Form border round each with minced whites and yolks of eggs. CANAPES AND SANDWICHES. 287 Caviare Canapes- Toast rounds of bread, and place on top of each round a ring cut from hard-boiled white of egg. Fill the rings with caviare, and form border round all with finely chopped cucumber mixed with the strained yolks of eggs. Mix the cucumber with enough French dressing to season before forming border. Boston brown bread can be used for the above canapes, if preferred. Lobster Canapes. Use pieces of bread cut into diamond shapes about one-fourth inch thick. Spread with butter and brown in oven. Spread with a thin layer of Mayonnaise dressing, and on top of this spread a layer of lobster meat pounded fine and mixed with yolks of hard-boiled eggs, seasoned with salt and paprika, and moistened with a tablespoon of thick cream. Spread and serve. There is a great variety of fancy garnishing used for canapes, but you can get these only in cafes and fancy hotel cooking. I am only giving you the plainer canapes. SANDWICHES. There is nothing so fascinating to a real hungry person as a plate of sandwiches, wnth the bread cut so thin you can see the color of the filling through. The Earl of Sandwich is greatl}^ to be thanked for having invented this dainty dish, which has immortalized him, for we shall certainly always serve "sandwiches" made of no end of things that wnll combine. The Earl's was a piece of meat between two pieces of bread. Bread for sandwiches cuts better when a day old. Cut slices as thin as possible, and remove all crusts. If butter is used, cream the butter, and spread the bread before cutting from the loaf. Sandwiches prepared before using can be kept fresh by wrapping in damp napkin, and kept in a cool place. Serve sandwiches piled on plate covered with a doily. Rolled Bread. Use for this, fresh, warm bread cut very thin with a sharp knife. Spread with creamed butter, and tie each one with baby ribbon to keep them in shape. They want to be served at once to have the ribbon in condition. Bread and Butter Folds. Cut slices from loaf as thin and even as possible. Spread with creamed butter. Remove crusts, put together in pairs, and cut into oblongs, squares or triangles, as the taste suggests. Any bread you like can be used for these folds. The entire wheat, Graham and brown breads are all fine. Egg Sandwiches. For these use hard-boiled eggs. Chop the whites fine, and press the yolks through a potato-ricer. Mix whites and yolks, season with salt and pepper, and moisten with JMayonnaise or cream dressing. Butter slices of bread and spread the mixture between. Press each piece as you place on top. Chopped Ham Sandwiches. Prepare bread as for bread and butter folds, and spread with finely chopped cold boiled ham, moistened with cream or Mayonnaise dressing. CANAPES AND SANDWICHES. 289 Chicken Sandwiches.