Cheese and Nut Sandwiches

Ingredients

• an equal quantity of chopped nut meats
• a dash of cayenne
• salt to taste
• between slightly buttered slices of bread

Method

1. 1

   Chop Swiss cheese and mix it with chopped nut meats.

2. 2

   Add salt and cayenne.

3. 3

   Spread between slightly buttered slices of bread and cut into rounds or triangles.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 45. The excerpt below is the record exactly as published.

Cheese and Nut Sandwiches Chop Swiss cheese, mix it with an equal quantity of chopped nut meats, add salt and a dash of cayenne; spread between slightly buttered slices of bread. Cut in rounds or triangles. Frances Firkins (Lambda). Toasted Cheese Sandwich Put a slice of American cheese between two slices of bread and fry in butter in a hot spider until brown. Served with a fruit salad these make a substantial luncheon dish. Harriette Lewis (Upsilon). Cheese Canapes white of 1 egg beaten very stiff 1 cup cheese, finely crumbled or grated 1 saltspoon of salt speck of cayenne Remove crusts from one-half inch slices of bread and heap with cheese mixture. Cut into three strips and bake about ten minutes or until cheese browns and bread toasts. Nell Cochran (Sigma). Rolled Bread Use for this, fresh, warm bread cut very thin. Spread with creamed butter, roll and tie each with baby ribbon to keep them in shape. It is better to butter loaf before cutting off slice. Norma Rosholt Cammack (Lambda). Wafers to Serve with Tea Mix such portion of a cream or a Neuf chatel cheese as is desired with cream, a few grains of salt and a dash of paprika to make a soft mixture but one firm enough to hold its shape. When ready to serve, toast some crackers, put a spoonful of the cheese on each with a slice of stuffed olive on the cheese. With a pastry bag and tube the cheese may be given a star shape. Norma Rosholt Cammack (Lambda). SANDWICHES 109 Cinnamon Toast Cut narrow slices of bread. Toast on one side, then spread the untoasted side with a mixture of butter creamed with sugar and cinnamon. Place in the oven for a few minutes until the mixture is melted. It is better to turn out the gas and let the heat of the oven melt the mixture. Margaret Frisbie Wood (Lambda Nu) . EGGS, CEREALS, AND BREAKFAST DISHES Shredded Wheat Biscuit for Breakfast Warm the biscuit in the oven to restore crispness — don't burn — pour hot milk over it, dipping the milk over it until the shreds are swollen; then pour a httle cream over the top of the biscuit. Or serve with cold milk or cream, according to individual taste. Crumb Pan Cakes 1 cup sour milk 1 teaspoon salt 1 cup sweet milk 2 tablespoons melted shortening 1 cup bread crumbs 1 egg 1 teaspoon soda Stiffen with white flour enough to make batter. Beat well. Adelaide Conners (Lambda Nu). Quick Waffles 3 cups flour 3 eggs 2 cups milk 1 teaspoon salt 1 tablespoon butter, melted 2 teaspoons baking powder, heaping Add to well beaten yolks, the flour, milk and salt; beat wefl, add butter and, last, the well beaten whites of eggs and baking powder. Ethelwyn J. Maloney (Psi Phi). Pan Cakes 3 cups rich sour milk salt to taste

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