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Harlequin Sandwiches
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Kirmess cook book (1907), page 151. The excerpt below is the record exactly as published.
HARLEQUIN SANDWICHES. Boston brown or graham bread can be used with white bread for these; have all varieties baked the same size; remove the crust, slice each loaf length- wise of the loaf into one-half inch slices; spread each slice and lay alternate, white and brown together; press firmly together and cut into one-fourth inch slices. Now spread sandwich mixture on and press two of the ribbon slices together. A checker slice can be placed on top of the ribbon slice ; the checkers made by placing alternate slices of but- tered ribbon bread on top of each so every other slice will form checkers on the end ; then cut down and the SANDWICHES. 355 checkers will form the slices. The checkers can be served on a plain slice of bread cut very thin, as they will fall into pieces unless they have a good founda- tion. HARLEQUIN SANDWICHES. Janet McKenzie HilL Spread a bit of brown bread with butter and Prendi mustard ; and a bit of white bread, cut to fit the former, with butter and cheese creamed together. Finish as usual. BEET-AND-CaEAM-CIIEESK SANDWICHES. Spread one piece of .bread with cream cheese
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