Variation I - Cheese Sandwiches

Ingredients

• grated cheese
• butter
• slices of thin bread
• hard-boiled eggs
• minced parsley
• chives
• salt
• pepper

Method

1. 1

   Grated cheese may be rubbed to a paste with butter and spread on slices of thin bread.

2. 2

   Chopped hard-boiled eggs may be mixed with this combination and seasoned with pepper and salt.

3. 3

   Minced parsley and chives may be rubbed to a paste with cheese and butter and seasoning.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 82. The excerpt below is the record exactly as published.

Butter thin slices of bread and spread with mayonnaise dressing and thin slices of bananas. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. COOK COUNTY COOK BOOK 125 BACON SANDWICHES.— Fry thin slices of bacon and lay between slices of bread. If a still heartier sandwich is desired, the yolks of hard-boiled eggs may be blended with butter and spread on the bread first and the finely chopped whites, mixed with a little salad dressing, spread on top of the bacon. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. BAKED BEAN SANDWICHES.— Rub 2 cups of baked beans through a fruit press, add 1 teaspoon each of finely iminced parsley and celery, 1 teaspoon of onion juice and ]/^ teaspoon of made mustard. Spread between thin buttered slices of whole wheat bread. — Eloise Jennings, Winnetka, 111. HOT BEAN SANDWICHES.— When making lima bean soup, save out some of the beans, rub them to a smooth paste with a tablespoon, season to taste. Toast thin slices of whole wheat bread, and over tliese pour enough hot milk to moisten slightly; spread with a liberal layer of the bean puree and cover with an- other slice of toast and serve. — Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111. CORNED BEEF SANDWICHES.— Lay very thin slices of corned beef on buttered bread, press oven another slice, thickly spread with salad dressing. — Mrs. E. G. Harris, Winnetka, 111. BEEF HEART SANDWICHES.— Chop finely left-over beef heart, mix with chopped celery and mayonnaise dressing, and spread on thin slices of bread. Press another slice over lightly. — Mrs. E. G. Harris, Winnetka, 111. HOT BEEF SANDWICHES.— Bruise and scrape beef. Spread it between 2 slices of bread, with salt and pepper. Place the whole on a griddle; heat thoroughly over live coals, or take slices of hot roast beef and lay between slices of bread and dip over a spoonful of gravy. — Mrs. C. J. Jeffries, Winnetka, 111. BOBOTEE SANDWICHES.— Put through a meat chopper, 2 Spanish sweet peppers, a ^ pt. of blanched almonds, 1 small onion, and 1 sour apple. Season this mixture with 1 teaspoon of curry powder, a ^ teaspoon of salt and the juice of 1 lemon. Mix again and put between thin slices of buttered whole wheat bread. Trim off the crust and cut in trian^les.^Mrs. J. S. Putnam, Wheel- ing, 111. 126 BREAD BOSTON GIRL'S SANDWICHES.— Cut thin and butter 1 slice each of white and brown bread. Spread with mashed Boston- baked 'beans, finely chopped mustard pickles, or salted watercress, or the petals of nasturtium flowers. — Mrs. C. J. Jeffries, Winnetka, 111. BROWN BREAD SANDWICHES.— Slice and butter Boston brown bread, which has been baked in baking powder cans. Wash, drain and dry crisp leaves of lettuce. Place lettuce between the bread, allowing the curly edge to come out over the sides. On the top off bread press ^ an English walnut. — ^^Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. BROWN BREAD SANDWICHES WITH CHEESE.— I»i- stead of nut and lettuce leaf, use thin slices of cheese. — Mrs. Conk- lin, 914 N. Sth Ave., Maywood, 111. BREAD AND BUTTER FOLDS.— Remove end slice from bread. Spread end of loaf evenly with butter which has been creamed. Cut off as thin a slice as possible. Repeat until the number of slices required are prepared. Remove crusts, put to- gether in pairs, and cut in squares, oblongs or triangles. Use white, entire wheat, graham or brown bread. Three-layer sand- wiches are attractive when made of entire wheat bread between white slices. — Mrs. Frank Ferguson, Franklin, 111. BRUNETTE SANDWICHES.— Slice Boston brown bread very thin, butter lightly and spread with cottage cheese. Have ready crisp lettuce leaves, dip each in a bowl of salad dressing, then lay on the bread, press another slice of brown bread on this and the sandwich is ready. They must be kept in a moist atmos- phere until it is time to serve them. — Mrs. Ella Fairchild, Palatine, 111. CANNIBAL SANDWICHES.— Put a pound raw beef through a meat chopper or mince it very fine in a chopping bowl; add 1 teaspoon of salt, a ^iash of red pepper and 1 tablespoon of onion juice. Spread this over buttered rye or brown bread, cover with another piece of bread and trim off all the crust. Chopped onion may be used in place of onion juice, and a thin layer of mustard will improve the sandwich for some tastes. — Mrs. Jane Evers, Winnetka, 111. COOK COUNTY COOK BOOK 127 CAVIAR SANDWICHES.— Cut slices of bread into diamond or crescent shapes, butter 1 side and toast to a light brown. Rub the yolks of 2 hard-boiled eggs through a fruit press, and chop the whites very fine, and spread the toast with a layer of caviar. Sprinkle over with a little of the whites, then a little of the yolks, a slight sprinkling of salt and paprika pepper; garnish the dish on which they are served with rings of sliced onions and sliced olives. — Mrs. Eloisc Jennings, Winnetka, 111. CELERY SANDWICHES.— Crisp chopped celery mixed with mayonnaise dressing makes a tasty sandwich. Other ingredients may be added to suit taste, hard-boiled eggs, chopped apples, nuts, olives or lettuce may be added in any proportion or combination desired. If this sandwich is desired for a luncheon the following combination is a very tasty one. Remove the shells from 4 hard- boiled eggs. Chop the whites very fine and put them through a vegetable press; mix with them shredded celery to taste. Cut the crust from the end of a slice of bread, butter the loaf, cut off a slice % inch thick, put over it a layer of white of tgg and celery, then a layer of mayonnaise, on top of this a layer of the yolk put through a sieve, and over all another slice of bread. Press the whole together gently and with a sharp knife cut off the crusts, leaving the sandwich perfectly square. Line a platter with lettuce leaves, and stand aside for 20 minutes. These sandwiches arc especially nice for picnics, as they will keep in good condition for 24 hours. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION I. — There are an endless number of combina- tions with cheese which make a palatable sandwich and a very inexpensive one. Grated cheese may be rubbed to a paste with butter and spread on slices of thin bread. Chopped hard-boiled eggs imay be mixed with the above combination and seasoned with pepper and salt. Minced parsley and chives

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