Sweet Sandwiches

Ingredients

• jelly
• jam
• marmalade
• chopped figs
• dates
• raisins
• chopped walnuts
• peanuts
• almonds

Method

1. 1

   Spread jelly, jam, marmalade, or a mixture of chopped figs, dates, or raisins with nuts between thin slices of bread or dainty tea biscuits.

As published

This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 58. The excerpt below is the record exactly as published.

sweet sandwiches with nuts, cherries or flowers. (7.) If sandwiches are made some hours before they are to be used, they should be wrapped in paraffine paper and then in a cloth wrung tightly out of water and should be kept in a cool place. Dish just before serving. Sandwiches contain much nourishment in a small bulk. SANDWICH FILLINGS Cold Cooked Meat Sandwiches. Beef, lamb, ham, pork, veal, chicken or game may be used. Cut meat in very thin, small pieces, or preferably pass it through a meat mincer. Season with salt, pepper and mustard; if it is liked, moisten with good gravy, iueat essence, butter creamed, or boiled salad dressing. A little pickle spread on cold beef or lamb is an improvement, or a lettuce leaf, sliced cucumber, or tomato may be placed on the meat. Beef loaf cut in very thin slices makes a good sandwich. Club Sandwich. Between slices of thin toast or bread, place thin slices of cooked bacon and chicken, add a lettuce leaf and garnish with olives. Serve hot or cold. Equal quantities of minced cooked bacon, chicken and chicken’s liver makes a tasty filling. Bacon and calves’ livers, minced, may also be used. Cold Cooked Fish Sandwiches. Salmon, lobster, crab, sardines or anchovies make the most tasty fish sand- wiches. Remove all skin and bone, flake or chip fish, season with salt and pepper, moisten with a few drops of vinegar or lemon juice, or a tablespoonful of boiled salad dressing. Serve between bread and butter with or without one of the following placed on the fish: cress, lettuce leaf, peeled cucumber .sliced, choped olives, gherkins or other sour pickles. A thin slice of salmon loaf with a lettuce leaf and a little salad dressing makes a good filling. SANDWICHES 95 Egg Sandwiches. Rub hard boiled eggs through a strainer, season with salt and pepper, moisten with boiled salad dressing, spread between slices of bread and butter. Cheese Sandwiches. Cream, milk, Canadian or Gruyere cheese make good sandwiches. Cream the cheese with a fork or rub it through a strainer. If it is hard cheese, grate it. Moisten the prepared cheese with butter, creamed, or boiled dressing, season with salt and cayenne. Chopped nuts, olives, gherkins or other sour pickles may be added to cheese sandwiches, or a few thin slices of prepared cucumber, tomato or a lettuce leaf may be placed on the cheese. Nut Sandwiches. Walnuts, almonds or peanuts skinned and chopped and mixed with apples or celery, or added to chopped dates, moistened with a little boiled salad dressing, make a nutritious sandwich filling and take the place of meat. Sweet Sandwiches. The following may be spread between thin slices of bread and butter or small, dainty tea biscuits cut in half: jelly, jam, marmalade, chopped figs, dates or raisins mixed with chopped walnuts

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