Sandwiches And Canapes
Sandwiches and Canapes
N preparing bread for sandwiches, cut slices as thinly as the butter, and spread bread before cutting from loaf. Spread half the slices…
Rolled Bread
Cut fresh bread, while still warm, in as thin slices as pos sible, using a very sharp knife. Spread evenly with butter which has been…
Bread and Butter Folds
Remove end slice from bread. Spread end of loaf sparingly and evenly with butter which has been creamed. Cut off as thin a slice as…
Lettuce Sandwiches
Put fresh, crisp lettuce leaves, washed and thoroughly dried, between thin slices of buttered bread prepared as for Bread and Butter Folds…
Egg Sandwiches
Chop finely the whites of "hard-boiled" eggs; force the yolks through a strainer or potato ricer. Mix yolks and whites, season with salt…
Sardine Sandwiches
Remove skin and bones from sardines, and mash to a paste. Add to an equal quantity of yolks of "hard-boiled " eggs rubbed through a sieve…
Sliced Ham Sandwiches
Slice cold boiled ham as thinly as possible. Put between thin slices of buttered bread prepared as for Bread and Butter Folds.
Chopped Ham Sandwiches
Finely chop cold boiled ham, and moisten with Sauce Tartare. Spread between thin slices of buttered bread prepared as for Bread and Butter…
Anchovy Sandwiches
Rub the yolks of "hard-boiled eggs" to a paste. Moisten with soft butter and season with anchovy sauce. Spread mixture between thin slices…
Chicken Sandwiches
Chop cold boiled chicken, and moisten with Mayonnaise or Cream Salad Dressing; or season with salt and pepper, and moisten with rich…
Lobster Sandwiches
Remove lobster meat from shell, and chop. Season with salt, cayenne, made mustard, and lemon juice; or moisten with any salad dressing…
Lobster Sandwiches à la Boulevard
Mix an equal quantity of finely chopped lobster meat and the yolks of "hard-boiled" eggs forced through a sieve. Moisten with melted…
Oyster Sandwiches
Arrange fried oysters on crisp lettuce leaves, allowing two oysters for each leaf, and one leaf for each sandwich. Prepare as other…
Nut and Cheese Sandwiches
Mix equal parts of grated Gruyère cheese and chopped English walnut meat; then season with salt and cayenne. Prepare as other sandwiches.
Cheese and Anchovy Sandwiches
Cream two tablespoons butter, and add one-fourth cup grated Young America Cheese and one teaspoon vinegar. Season with salt, paprika…
Windsor Sandwiches (Cream one-third cup butter)
Cream one-third cup butter, and add one-half cup each of finely chopped cold boiled ham and cold boiled chicken. Season with salt and…
Club Sandwiches
Arrange on slices of bread thin slices of cooked bacon; cover with slices of cold roast chicken, and cover chicken with Mayonnaise…
Ginger Sandwiches
Cut preserved Canton ginger in very thin slices. Prepare as other sandwiches.
Fruit Sandwiches
Remove stems and finely chop figs; add a small quantity of water, cook in double boiler until a paste is formed, then add a few drops of…
Brown Bread Sandwiches (To be used for sandwiches)
Brown Bread to be used for sandwiches is best steamed in one-pound baking-powder boxes. Spread and cut bread as for other sandwiches. Put…
Noisette Sandwiches
Use one-half recipe for Milk and Water Bread made with entire wheat flour (see p. 54), and add two tablespoons molasses and one cup English…
Colonial Sandwiches
Make one-half the recipe for Milk and Water Bread (see p. 54), using entire-wheat flour, and adding one and one.. half tablespoons…
German Sandwiches
Use Zweiback (see p. 61). Spread slices, thinly cut, with jelly or marmalade, and sprinkle with finely cut English walnut meats. Cover with…
Russian Sandwiches
Spread zephyrettes with thin slices of Neufchâtel cheese, cover with finely chopped olives moistened with Mayonnaise Dressing. Place a…
Jelly Sandwiches
Spread zephyrettes with quince jelly and sprinkle with chopped English walnut meat. Place a zephyrette over each and press together.
Cheese Wafers
Sprinkle zephyrettes with grated cheese mixed with a few grains of cayenne. Put on a sheet and bake until the cheese melts. Canapés Canapés…
Pear
MARMALADES, JAM, AND JELLIES, WITH PARAFFINE TO MELT FOR COVERING, PAPER CUT FOR COVERS, GUMMED LABELS, AND LIBRARY PASTE. - Pages 574 to…
Recipes for the Chafing-Dish
HE chafing-dish, which, within the last few years, has gained so much favor, is by no means a utensil of modern invention. It finds its…