Bobotee Sandwiches

Ingredients

• 2 Spanish sweet peppers
• 1/2 pt. of blanched almonds
• 1 small onion
• 1 sour apple
• 1 teaspoon of curry powder
• 1/2 teaspoon of salt
• the juice of 1 lemon
• thin slices of buttered whole wheat bread

Method

1. 1

   Put through a meat chopper the sweet peppers, blanched almonds, onion, and sour apple.

2. 2

   Season with curry powder, salt, and lemon juice.

3. 3

   Mix and put between thin slices of buttered whole wheat bread.

4. 4

   Trim off the crust and cut in triangles.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 82. The excerpt below is the record exactly as published.

BOBOTEE SANDWICHES.— Put through a meat chopper, 2 Spanish sweet peppers, a ^ pt. of blanched almonds, 1 small onion, and 1 sour apple. Season this mixture with 1 teaspoon of curry powder, a ^ teaspoon of salt and the juice of 1 lemon. Mix again and put between thin slices of buttered whole wheat bread. Trim off the crust and cut in trian^les.^Mrs. J. S. Putnam, Wheel- ing, 111. 126 BREAD BOSTON GIRL'S SANDWICHES.— Cut thin and butter 1 slice each of white and brown bread. Spread with mashed Boston- baked 'beans, finely chopped mustard pickles, or salted watercress, or the petals of nasturtium flowers. — Mrs. C. J. Jeffries, Winnetka, 111. BROWN BREAD SANDWICHES.— Slice and butter Boston brown bread, which has been baked in baking powder cans. Wash, drain and dry crisp leaves of lettuce. Place lettuce between the bread, allowing the curly edge to come out over the sides. On the top off bread press ^ an English walnut. — ^^Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. BROWN BREAD SANDWICHES WITH CHEESE.— I»i- stead of nut and lettuce leaf, use thin slices of cheese. — Mrs. Conk- lin, 914 N. Sth Ave., Maywood, 111. BREAD AND BUTTER FOLDS.— Remove end slice from bread. Spread end of loaf evenly with butter which has been creamed. Cut off as thin a slice as possible. Repeat until the number of slices required are prepared. Remove crusts, put to- gether in pairs, and cut in squares, oblongs or triangles. Use white, entire wheat, graham or brown bread. Three-layer sand- wiches are attractive when made of entire wheat bread between white slices. — Mrs. Frank Ferguson, Franklin, 111. BRUNETTE SANDWICHES.— Slice Boston brown bread very thin, butter lightly and spread with cottage cheese. Have ready crisp lettuce leaves, dip each in a bowl of salad dressing, then lay on the bread, press another slice of brown bread on this and the sandwich is ready. They must be kept in a moist atmos- phere until it is time to serve them. — Mrs. Ella Fairchild, Palatine, 111. CANNIBAL SANDWICHES.— Put a pound raw beef through a meat chopper or mince it very fine in a chopping bowl; add 1 teaspoon of salt,

Cook this with the app: pantry check, scaling, and the assistant.