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Sandwiches: Tabasco
Mince cold roast lamb, season with salt, pepper, and a dash of McIlhenny's Tabasco Sauce. Add minced olives and a chopped pimento, then make into a paste with mayonnaise dressing. Spread between slices of white bread.
Sweetbread Sandwiches.
Cut cold boiled sweetbreads in a meat chopper, moisten with whipped cream, season with salt, cayenne, and lemon juice. Spread between thin slices of buttered bread.
Hot-Ham Sandwiches.
Butter thin slices of bread. Broil thin slices of ham, put between slices of white bread, and eat hot. Bacon may be served in the same fashion.
Chicken and Celery Sandwiches. 1 cupful cold chicken, 1 cupful celery, 4 tablespoonfuls mayonnaise.
Put chicken through the finest knife of a meat chopper, add celery cut fine and mayonnaise. Butter white bread and spread with the chicken mixture.
Tongue Sandwiches.
Make a dressing of one part mustard and six parts butter, add salt, pepper, and a dash of McIlhenny's Tabasco Sauce. Butter the bread with this mixture and lay between thin slices of cold tongue Oak-Hill Sandwiches. cupful butter, 1 cupful finely chopped cold boiled ham, 1 cupful cold chicken, Dash of salt and paprika.
Cream butter, add ham and chicken, then salt and paprika. Spread the mixture between thin slices of white bread.
Rare-Beef Sandwiches.
Chop rare cold roast beef fine.
Sprinkle with salt, pepper, a dash of horse-radish, and a few drops of Mc- Ilhenny's Tabasco Sauce. Make into sandwiches with thinly sliced Graham bread.
Club Sandwich.
Toast a slice of bread and butter it. On one half put, first, a thin slice of bacon which has been broiled till dry and tender, next a slice of the white meat of either turkey or chicken. Over one half of this place a circle cut from a ripe tomato and over the other half a tender leaf of lettuce. Cover with a generous layer of mayonnaise, and complete this delicious "wholemeal" sandwich with the remaining piece of toast.-A. W.
Lobster Sandwiches.
Blend with the chopped lobster meat a dash of McIlhenny's Tabasco Sauce, lemon juice, salt, pepper, and oil. Spread the mixture between slices of thinly buttered bread.
Crab Sandwich. 1 hard-boiled egg, 1 tablespoonful softened butter, can deviled crab, 1 tablespoonful lemon juice.
Moisten the sifted yolk of egg with butter, add chopped crab, and lemon juice mixed to a paste. Spread it between thin slices of buttered bread, put two together, press with a bread knife, and cut into fingers, tri.. angles, or small squares.
Salmon Sandwiches. 1 can salmon, SANDWICHES Yolks 6 hard-boiled eggs, Dash McIlhenny's Tabasco Sauce, 2 tablespoonfuls lemon juice, 2 tablespoonfuls parsley, cupful boiled salad dressing, ½ teaspoonful salt.
Drain the oil from salmon, remove the skin and bones, and mash fish fine. Add eggs, press through potato ricer, then salt, lemon juice, chopped parsley, Tabasco, and salad dressing. Spread between folds of white or entire-wheat bread.
Mock-Crab Sandwiches. cupful grated cheese, 4 tablespoonfuls creamed butter, teaspoonful salt, teaspoonful paprika, ½ teaspoonful mustard, 1 teaspoonful anchovy paste, 1 teaspoonful vinegar, 2 tablespoonfuls chopped olives.
To cheese add butter, salt, paprika, mustard, paste, vinegar, and chopped olives. Spread between rounds of white bread. - STELLA A. DOWNING.
Cheese Sandwiches. cupful grated cheese, cupful Roquefort cheese, cupful cream, Dash McIlhenny's Sauce.
Tabasco To the grated cheese add Roquefort cheese rubbed to a paste; add sauce and cream. Beat till smooth and spread between slices of Graham bread.
Walnut-and-Cheese Sandwiches. ½ cupful walnut meats, cupful Neufchâtel cheese, Dash pepper and salt.
Chop walnuts fine and mix with cheese; add pepper and salt. Spread between slices of white bread. If desired, this sandwich may be further improved by putting between the folds a crisp lettuce leaf.
Anchovy-Cheese Sandwich. 1 cottage cheese, 1 teaspoonful anchovy essence, 1 teaspoonful paprika, 2 tablespoonfuls chopped parsley.
To the cheese add anchovy essence, paprika, and parsley. Spread between slices of entire-wheat bread. Boston Sandwiches.
Slice Boston brown bread thin, butter lightly, and spread with Neufchâtel or cottage cheese. Dip crisp lettuce leaves in French dressing, then lay on the brown bread. Press another slice of buttered brown bread on top.
Cheese-and-Olive Sandwiches.
Work a cream cheese until smooth and creamy; add half the quantity of olives finely chopped; moisten with mayonnaise dressing. The mixture may be slightly moistened with cream and seasoned with salt and cayenne.
Spread between crackers.
Walnut Sandwiches.
Blanch and chop English walnuts.
To each tablespoonful of nuts allow tablespoonful cream cheese. Beat together and spread between thin slices of Graham bread.
Peanut Sandwiches.
Skin freshly roasted peanuts and reduce them to a powder in a meat chopper. Add salt, and mix the crushed nuts with fresh cream cheese.
Spread the paste between slices of unbuttered Graham bread.
Water-Cress Sandwiches.
Chop cress coarsely and season with salt, pepper, and a few drops of vinegar. Blend with cottage cheese and spread between slices of white bread.
MRS. CURTIS'S COOKBOOK Tomato Sandwiches.
Slice Graham or whole-wheat bread thin, pare off the crust, butter on one side, spread with minced ripe tomatoes, drain off superfluous juice, and sprinkle with salt, pepper, and sugar. Serve at once. The tomatoes should be ice cold and minced quickly.-MARION HARLAND. Onion Sandwiches.
Cut bread very thin, removing the crust. Spread between each slice Bermuda or Spanish onions, chopped fine and mixed with a mayonnaise dressing.
Cucumber Sandwiches.
Chop 2 cucumbers fine, drain off the liquor, add a little onion juice, a dash of red pepper, and mix with a well-seasoned mayonnaise. Spread between white bread.
Pimento Sandwiches.
Cut bread thin, spread sparingly with thick mayonnaise dressing. Place on it a slice of scarlet pimento, then more salad dressing, and cover with the upper piece of bread. Serve with a leaf of lettuce. Trim neatly either round, long, or square, cutting through lettuce and all.