Mock Crab Sandwiches

Ingredients

• 1/2 cup grated cheese
• 1 teaspoon anchovy paste
• 1/2 teaspoon salt
• 1 tablespoon chopped olives
• 1/2 teaspoon paprika
• 1 teaspoon lemon juice
• 1/2 teaspoon mustard
• 2 tablespoons butter

Method

1. 1

   Mix the ingredients to a cream and spread between thin slices of graham or white bread.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 128. The excerpt below is the record exactly as published.

MOCK CRAB SANDWICHES Vi cup grated cheese 1 teaspoon anchovy paste Vi teaspoon salt 1 tablespoon chopped olives Vi teaspoon paprika 1 teaspoon lemon juice Vi teaspoon mustard 2 tablespoons butter Mix the ingredients to a cream and spread between thin slices of graham or white bread. EGG AND OLIVE SANDWICHES No. 1 4 hard-boiled eggs Salt and pepper 2 tablespoons chopped olives Olive oil and vinegar Chop the egg and mix with the olives; season and moisten with olive oil and vinegar. Spread between thin slices of buttered bread. EGG AND OLIVE SANDWICHES No. 2 Yolks of 3 hard-boiled eggs Salt and paprika 4 chopped olives 1 teaspoon lemon juice 1 tablespoon butter 1 teaspoon anchovy essence Buttered slices of bread Mix the eggs, olives, butter and seasonings to a paste; spread between thin slices of bread, preferably round. JAPAN SANDWICHES Chop raw oysters fine; season with pepper, salt and horse- radish. Spread a little on a thin slice of buttered bread; add a crisp lettuce leaf and a second slice of bread. CAVIAR SANDWICHES Remove the crusts from thin sHces of bread; spread with caviar mixed with lemon juice; roll each slice and fasten with a tooth- pick or serve flat as usual. SARDINE SANDWICHES Skin and bone the sardines and mash to a paste. Season with lemon juice, cayenne pepper and salt, and spread between thin slices of bread. 332 ^L'^S'vVfTo'u, SANDWICHES AND SAVORIES Family of Four CHEESE FILLING FOR SANDWICHES 2 tablespoons butter Vi teaspoon mustard 2 tablespoons flour Salt and paprika 1 cup milk 1 cup grated cheese Melt the butter; stir in the flour; then add the milk gradually and let it cook until a thick paste is formed. Take from the fire; add the seasoning; work in the grated cheese and set away until needed. Except in very warm weather this will keep a week. CLUB SANDWICH 2 slices bread 2 slices chicken breast 2 leaves lettuce 2 slices bacon Mayonnaise dressing Toast the bread to a delicate brown and fry the bacon crisp. On one slice of toast place lettuce leaves, covering them with Mayon- naise; then lay on the pieces of chicken and the bacon; cover again with Mayonnaise; put on the second slice of toast; press down and cut through the sandwich diagonally. Work as quickly as possible so that the toast and bacon may be hot when served. COMBINATION SANDWICH 2 slices whole wheat bread 2 slices Swiss cheese 2 slices cold boiled ham Butter Butter the bread. On one slice lay the slices of cold ham ; then lay on the cheese; then the other slice of bread and press down firmly. Cut across diagonally and serve. CINNAMON TOAST Toast thin slices of bread to a delicate brown; butter evenly and sprinkle with powdered sugar and cinnamon. Serve with afternoon tea. EGG TOAST 1 egg 1 cup milk 1/4 teaspoon salt

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