Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

Home › Cakes › Sandwich

Sandwich

2 slices Swiss cheese 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.

For the Modern Kitchen

A ham and Swiss sandwich, served cold and uncooked. The transcription has lost the head of the ingredient list, so read the method for what you actually need.

A Little History

Sandwiches of this kind belong to the era's enthusiasm for luncheon and picnic food, and imported and domestic Emmental-style cheese was sold in American groceries under the flat name "Swiss." Mrs. Fryer's book was issued in loose-leaf form, as unbound sheets intended to be sorted by the cook herself, so the placement of any given page reflects the compiler's or binder's arrangement as much as any culinary scheme.

← Combination (Slices whole wheat bread)Cinnamon Toast →