Club House Sandwich

Ingredients

• slices of toast
• a lettuce leaf
• French dressing
• cold breast of turkey or chicken
• freshly fried bacon
• a slice of cucumber or green tomato pickle

Method

1. 1

   Butter hot toast well; arrange the slices on a large platter; lay a lettuce leaf on each slice, and brush lightly with a French dressing seasoned with mustard; then cover with pieces of 2 or 3 kinds of meat, cold breast of turkey or chicken and a piece of freshly fried bacon or cold sliced tongue and fresh fried ham.

2. 2

   Add a slice of cucumber or green tomato pickle; cover with the remaining slices of toast and garnish with lettuce and olives.

3. 3

   Keep as warm as possible.

4. 4

   Fine for luncheon.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 76. The excerpt below is the record exactly as published.

French dressing. Garden cress, pepper grass or diced celery may also be added. MOCK CHICKEN SALAD Cut lean roast pork in dice and add to it as much chopped celery as pork, a few drops of onion juice and salt and pepper to taste. Moisten with mayonnaise dressing and serve on lettuce leaves. CABBAGE SALAD Rf-move outside leaves from a small solid white cabbage and cut off stalk close to the leaves. Cut out centre and with a sharp knife shred finely. Let stand 1 hour in cold or ice water. Drain, wring in double cheesecloth to make as dry as possible. Mix with equal parts of celery cut in small pieces and a F.mall piece of onion. Moisten with dressing and refill cabbage. Garnish with celery tips and parsley. Page Onf fTiindred and Thirty-four PURITy FCOUR More Bread and Better Bread LETTUCE SALAD Look lettuce over carefully, wash and crisp. Lay it in a deep dish with sliced cucumbers. Serve with boiled dressing or French dressing. Cress may be served m the same way. NUT SALAD Take equal portions of English walnuts, hickory nuts and pecan meats. Add twice as much chopped lerj as nut meats. Pour over all a good salad dressing and serve at once on lettuce leaxe.. LOBSIPER SALAD 1 good-sized lobster. i cup mayonnaise dressing. \ 1 head lettuce, rut the meat in small dice and set aside to chill. Shred the lettuce and chill At serving time com- bine meat and Ltt^^ce. Mix with dressing, place in a salad bowl with crisp lettuce leaves and garnish with small leaves and small claws. Shrimps, crabs and crawfish are prepared in the same way. POTATO SALAD Take 6 cold sliced or cubed boiled potatoes, 1 onion chopped fine, teaspoon of chopped chives, and mix together with salad dressing. Put on a platter and ornament with lettuce and cooked heets cut m cubes. SUMMER SALAD Ornament salad bowl with lettuce. Slice cucumbers, tomatoes, celery, young onions, and serve with boiled or French dressing. WINTER SALAD Take a small red cabbage, cut very fine. Slice some smoked bacon in small pieces, put in a casserole and let bake and cook for s'^minutes. Then add 1 teaspoon vinegar, mix cabbage with it and cook for 15 minutes. Serve hot. Page One Hundred and Thirty-fiv ^ — f PURITY m FtOUR More Bread and Better Bread FRUIT SALAD J pound almonds. 4 oranges. 1 can pineapple. 3 bananas. i cup French cherries. 1 cup powdered sugar. Blanch the almonds and grate or chop very .fine. Pare and slice the oranges, cut pineapple in small dice. Slice the bananas, alternate layers of fruit with layers of sugar. Keserve the almonds for the top layer. Garnish with strawberries or other small bright fruit. Then add the following dressing and chill : i cup lemon juice. 2 tablespoons sherry. or, i cup lemon juice. i cup pineapple juice. 2 tablespoons of maraschino liquor. 1 cup granulated sugar, cooked down to a syrup. Grated cocoanut can be used instead of almonds; peaches and pears instead of bananas. IMPERIAL SALAD Take fresh pineapple, oranges, celery and apples. Cut in cubes or dice, mix with some mayonnaise into 'which a few tablespoons of heavy cream were previously mixed. Serve on shallow salad dish. Garnish with finely chopped peppers and sweet pimento, alternating the color all round the border. Sprinkle a few finely chopped pecan nuts in the centre. WALDORF SALAD 1 cup sliced apples. ] cup celery, diced. 1 tablespoon lemon juice. ■A teaspoon salt. i cup walnut meats, broken in pioeos. 1 cup mayonnaise or boiled dressing. Mix lightly apples, celery and nuts, being careful not to crush the fruit. Sprinkle with salt and add dressing. An attractive way of serving this salad is to remove tops from red or green apples, scoop out inside pulp, leaving just enough adhering to the skin to keep the apples in shape. EefiU shells thus made with the salad. Serve on lettuce leaves. CRACKERS AND CHEESE Cover halves of small crackers with a sprinkling of grated cheese, a speck of cayenne pepper. in the oven until cheese is melted and slightly brown. Serve warm with salad. Toast Fai^e One Hundred and Thirty-six i>a«!imtrl|?a Sandwiches are easily made and require only daintiness for their perfection. Their variety is great and largely depends upon tlie ingenuity of the maker. Have bread of rather close texture and a day old if possible, and sliee very thin. CHICKEN SALAD SANDWICHES Butter tbin slices of bread lightly and lay between slices a lettuce leaf with a layer of chicken salad on it. In making chicken salad for sandwiches chop the celery and chicken much finer than for ordinary purposes. CLUB HOUSE SANDWICH Butter hot toast well ; arrange i the slices on a large platter ; lay a lettuce leaf on each slice, and brush lio-htly with a French, dressing seasoned with mustard; then cover with pieces of 2 or 3 kinds of ment • cold breast of turkev or chicken and a piece of freshly fried bacon or cold sliced tongue and fresh fried b.am. Add a slice of cucumber or green tomato pickle; cover with the remaining slices of toast

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