Marmalade Sandwiches
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 89. The excerpt below is the record exactly as published.
MARMALADE SANDWICHES.— Any kind of marmalade makes a nice sandwich. Spread on thin slices of white bread, but- tered, or on toasted bread, and serve hot. — Mrs. C, C. Cleveland, Bartlett, III. MEAT SANDWICHES.— Any left-over meat of any kind or quantity inray be worked up into sandwiches with no loss and in a very tasty, appetizing manner. If the pieces are small, or if it is not desired sliced, it may be chopped with lemon juice and mus- tard, and moistened with butter and cream. It is g"ood served on brown bread. Chopped meat and celery with tartar sauce make a nice combination. — Mrs. Ella Fairchild, Palatine, 111. COOK COUNTY COOK BOOK 137 MINT SANDWICHES.— Chop the leaves. from a dozen stalks of fresh mint, add a little French dressing, spread a thin layer over buttered
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