Diploma Sandwiches

Ingredients

• Make these of well-baked linger rolls
• spread with a mixture of seasoned mayonnaise, or the Boiled Salad Dressing
• and minced Protose
• or hard-boiled egg
• Place small, crisp lettuce leaves between the halves

Method

1. 1

   Divide the rolls into halves lengthwise.

2. 2

   Remove a portion of the inner crumbs, and spread with a mixture of seasoned mayonnaise or the Boiled Salad Dressing and minced Protose, or if preferred, hard-boiled egg which has been rendered homogeneous by pressing through a sieve.

3. 3

   Place small, crisp lettuce leaves between the halves, put together, and serve piled on large leaves of lettuce.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 16. The excerpt below is the record exactly as published.

of hard-boiled eggs which have been pressed through a sieve. Mix thoroughly, add salt, and spread on slices of whole-wheat or Graham bread. Wafer Sandwiches. — Brown Whole-wheat Wafers on both sides over glowing coals. Spread one side with Nuttolene or Cocoanut Butter, then with Protose minced fine and seasoned with salt j Sandwiches 55 and lemon juice, and a sprinkling of minced parsley, cover with a second wafer, buttered on one side, and serve. Protose and Nuttolene Sandwiches, No. i. — Mix together well-salted Nuttolene and chopped Protose in the proportion of two-thirds Protose to one-third Nuttolene, and spread between thin slices of white or whole-wheat bread ; add a lettuce leaf or sprigs of parsley for garnish, if desired. *Protose and Nuttolene Sandwiches, No. 2. — Prepare Protose and Nuttolene as for No. 1, and add a little lemon juice. Spread on thin slices of bread already buttered with Cocoanut or other Nut Butter. * Savory Protose and Nuttolene Sandwiches. — Prepare Protose and Nuttolene as for No. 1, add- ing a little powdered sage or savory before spreading. *Protose Sandwiches, No. 1. — Spread two thin slices of bread with Sour Salad Dressing of Nut Butter (see p. 172), mixed with a little fine-cut parsley or lettuce. Then spread one slice with minced Protose, and lay the two slices together. *Protose Sandwiches, No. 2. — Mash the Protose thoroughly, moisten with a little lemon juice, and mix with this the yolks of two or three hard-boiled 56 Healthful Cookery eggs; season with salt and powdered sage. Spread between buttered slices of white or whole-wheat bread. *Protose and Jelly Sandwiches. — Spread thin slices of bread with nice tart fruit jelly, then spread one of every two with a layer of minced Protose salted to taste. A different effect may be pro- duced by mixing a little powdered sage or savory with the protose. Parsley leaves, placed around the edges of one slice of bread before laying the two together add much to the effect. When all prepared, the sandwiches may be cut with a thin, sharp knife, into triangles or squares. Since the crust is the sweetest and most wholesome part of the bread, do not sacrifice it. Diploma Sandwiches. — Make these of well- baked linger rolls, fermented or unfermented, as preferred. Divide into halves lengthwise. Remove a portion of the inner crumbs, and spread with a mixture of seasoned mayonnaise, or the Boiled Salad Dressing (page 173), and minced Protose, or, if preferred, hard-boiled egg which has been rendered homogeneous by pressing through a sieve. Place small, crisp lettuce leaves between the halves

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