Marmalade Sandwiches

Ingredients

• any kind of marmalade
• thin slices of white bread
• buttered
• toasted bread

Method

1. 1

   Spread on thin slices of white bread, buttered, or on toasted bread, and serve hot.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 88. The excerpt below is the record exactly as published.

buttered (bread. Add lettuce if preferred. — Mrs. C. J. Jeffries, Win- netka, 111. DEVILED HAM SANDWICHES.— Chop fine 1 cup of cold 'boiled ham. Rub the yolks of 2 hard-boiled eggs smooth with 3 134 BREAD tablespoons of melted butter, mix with the ham, % teaspoon of mustard, 1 teaspoon of lemon juice, and season to taste. Spread on thin slices of bread. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. MINCED HAM SANDWICHES.— Mince left-over ham, fine, add finely chopped pickle and celery in the quantities desired, mix with mayonnaise dressing and spread on a thin slice of bread. Press a buttered slice of bread over lightly. — ^Miss Mary E. Kelley, 6606 Green St., Chicago, 111. HASH SANDWICHES.— Cut pieces of bread into uniform sizes, dip them in beaten eggs, to which a little milk and a pinch of salt has been added. Fry to a light brown in hot butter, make a hash of chopped meat and potatoes. Cook in stock until heated through. Arrange on toast on a platter, putting a spoonful of hash on each slice of toast and covering with another slice. — ^Mrs. Ralph Char- ters, Park Ridge, 111. HONOLULU SANDWICHES.— Put pared sour apple, 1 red Spanish pepper, 1 green sweet pepper, and 1 Neufchatel cheese through a meat chopper. Add J^ teaspoon of salt; mix and spread ibetween thin slices of brown bread. — Mrs. Chas. Johnston, Des Plaines, 111. HORSERADISH SANDWICHES.— Season freshly grated horseradish with lemon juice and rub it to a paste with butter and spread on thin slices of bread. — Mrs. C. Buttercup, Bensen, 111. INDIAN SANDWICHES.— Remove the skins and bones from 2 sardines; pound the meat to a paste; add 1 teaspoon of anchovy paste, a dasli of salt and red pepper, and rub in the hard-boiled yolks of 6 eggs. Add 2 tablespoons of olive oil. Spread on pieces of toasted bread and serve hot. These sandwiches are nice for cold suppers. — Mrs. Frank Ferguson, Franklin, 111. JAM SANDWICHES.— Mix the yolks of 2 eggs very smoothly with a tablespoon each of flour and ground rice, add a pinch of salt, a tablespoon of sugar, Yz pt. of thick cream and % pt. of new milk. Beat the whites of 2 eggs to a firm froth, add them last of all, beat the mixture for 4 or 5 minutes. Butter 2 large plates, put in the mixture, bake in a quick oven until it is set and lightly COOK COUNTY COOK BOOK 135 browned. Spread jam over one of the cakes and lay the other one on top, the browned part uppermost. Sift sugar over it before serving. — Mrs. C. J. Jeffries, Winnetka, 111. JELLY SANDWICHES.— Jelly of any flavor makes a nice sweet sandwich. Have the bread well spread with butter before jelly is put on. Crabapple jelly is good on whole wheat bread, spread with thick cream, and seasoned with salt. Lemon jelly, thickly moulded, with chopped nuts, dates, figs, and bananas, makes a rich jelly sandwich. Any jelly, jam or marmalade, mixed with any kind of chopped nuts, makes a good combination. Quince jelly is especially nice when mixed with English walnuts. Mint jelly, to which whipped cream may be added just before it stiffens, may be cut in thin slices when cold and laid between the slices of bread. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. LAMB SANDWICHES.— Chopped roast lamb, seasoned with minced olives, tomato catsup, and salt and pepper. Mix with salad dressing. — Mrs. D, O. Dooley, Bensen, 111. LETTUCE SANDWICHES.— Sprinkle fresh, crisp lettuce leaves with a little salt, lay them for a few moments in a folded napkin. Then put them between the slices of buttered bread. Spread over a dressing of mayonnaise, if preferred. — Mrs. C. J. Jeffries, Winnetka, 111. VARIATION I. — If these sandtwiches are to be served on the table they should be prepared just before meal time. Spread thick salad dressing upon 1 slice of bread, butter on the other; and place a crisp leaf between, allowing it to show on all sides. Cress may be added to a plain lettuce sandwich for variety. Graham bread may be used for this mixture. Pimentos may be added to the lettuce leaves, if desired. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. LIVER SANDWICHES.--Make a salad filling with boiled calf's liver mashed with melted butter and cream and seasoned with poultry seasoning, or mashed cooked fowl livers and seasoned with Worcestershire aauce and onion juice. Mashed boiled chest- nuts, imixed with salt, pepper and lemon juice, make a nice combi- nation with fowl livers. — Mrs. C. J. Canthorn, Wilmette, 111. 136 * BREAD LIVERWURST SANDWICHES.— Chop cooked liverwurst fine, mix with mayonnaise dressing", spread on a slice of white 'bread, press buttered slice over and cut in triangles. — Mrs. E. G. Harris, Winnetka, 111. LOBSTER SANDWICHES.— These may be made from chopped, cooked lobster, seasoned with talbasco, lemon juice and oil and a little chopped cucumber, if desired; left-over lobster salad, chopped cooked lobster and fried mushrooms, seasoned with salt, pepper, onion juice, tomato catsup and lemon juice. Remove lobster meat from shell, and chop. Season with salt, cayenne, made mustard arid lemon juice; or ."moisten with any salad dressing. Spread mix- tui't^'Oft^'^'icrisp lettuce leaf -and prepare as other sandwiches. Cut the meat of 1 boiled lobster into dice 1 hr. before using, dust with salt, red pepper, and either lemon juice or tarragon vinegar. Near serving time put a goodly layer of loibster over 1 piece of bread, cover vyith another, press the 2 together, cut in triangles and serve. — Mabel Sturtevant, 105 S. Dearl^orn St., Chicago, 111. LOBSTER A LA BOULEVARD.— Mix an equal quantity of finely chopped lobster meat and the yolks of hard-boiled eggs, forced through a sieve. Moisten with melted butter and season with German mustard, beef extract, diluted with a very small quantity of boiling water and salt. Spread mixture between thin slices of buttered bread, remove crusts and cut into fancy shapes. A small quantity of left-over lobster meat is most successfully used in this way. — Mrs. Ernest D. Dean, Glen View, 111. MARMALADE SANDWICHES.— Any kind of marmalade makes a nice sandwich. Spread on thin slices of white bread, but- tered, or on toasted bread

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