^1 
 
 5AN
 
 THE LIBRARY 
 
 OF 
 
 THE UNIVERSITY 
 OF CALIFORNIA 
 
 LOS ANGELES
 
 One Hundred 5* One 
 
 SANDWICHES 
 
 COMPILED BY 
 
 MAY E. SOUTHWORTH 
 
 PAUL ELDER AND COMPANY 
 PUBLISHERS, SAN FRANCISCO
 
 Copyright, 1904. 
 iy PAUL ELDER AND COMPANY 
 
 REVISED EDITION 
 Copyright, igob 
 
 The Tomoyf Press
 
 CLASSIFICATION 
 FISH 
 EGG 
 SALAD 
 MEAT 
 SWEET 
 NUT 
 CHEESE
 
 FISH
 
 V ANCHOVY V 
 
 MIX two teaspoonfuls of the 
 best anchovy paste with a 
 half-cupful of mayonnaise 
 dressing and add three hard-boiled 
 eggs chopped fine. Remove the 
 crusts from a loaf oC brown bread, 
 cut in wafer-like slices, spread with 
 butter and then with the mixture; 
 lay one slice over the other and 
 cut in triangles. 
 
 V CAVIAR V 
 
 CUT thin slices from fresh 
 bread, which must be but- 
 tered and the crust removed 
 before cutting. Spread with caviar 
 mixed with lemon-juice. Roll 
 tightly, laying one roll against the 
 other in a damp towel. When all 
 are finished, tie in the towel se- 
 curely, so as to retain the shape 
 until time to serve. 
 
 V DOMINO V 
 
 OAUTER the mushrooms in a 
 ^J little butter and sliced onion 
 until tender. Press through 
 a sieve and add an equal quantity 
 of lobster meat pounded smooth. 
 Season with salt, pepper, lemon- 
 juice, and tomato catsup. Use 
 white bread. 
 
 7
 
 ^ FRENCH Y 
 
 MASH the yolks of hard- 
 boiled eggs to a paste, and 
 mix with an equal amount 
 of cold cooked fish. Spread on 
 crisp lettuce leaves and place be- 
 tween bread spread thickly with 
 mayonnaise dressing. Trim the 
 edges and cut into small squares. 
 
 V JAPAN 
 
 CHOP raw oysters very fine, 
 season with pepper, salt, and 
 a little tabasco. Lay on 
 thinly buttered white bread with a 
 crisp heart-leaf of lettuce between. 
 Serve while the lettuce is fresh. 
 
 LOBSTER 
 
 CHOP fine the meat of the 
 lobster; add the soft parts; 
 season with tabasco sauce, 
 lemon-juice, and oil. Spread upon 
 lightly buttered bread. 
 
 OYSTER Y 
 
 FRY the large Eastern oysters. 
 Dip lettuce leaves in French 
 dressing. Put one oyster be- 
 tween each leaf and lay these be- 
 tween slices of buttered white bread.
 
 RAVIGOTE BUTTER 
 
 ONE teaspoonful each of finely 
 chopped tarragon, chervil, 
 shallot, chives, parsley, and 
 gherkins; one teaspoonful lemon- 
 juice, one-half teaspoonful an- 
 chovy paste,one-quarter teaspoonful 
 paprika, dash of nutmeg. Blend 
 thoroughly and mix with two tea- 
 spoonfuls of creamed butter. Color 
 a pale green with spinach -juice, 
 and use very thin white bread. 
 
 ^ SALMON Tf 
 
 COOK salmon the day before 
 in a bouillon made of red 
 wine and water (equal parts), 
 salt, peppercorns, a sliced onion, 
 and a bunch of parsley. Let cool 
 and drain. When ready to make 
 sandwiches put in a bowl, with salt, 
 pepper, chopped shallots, and pars- 
 ley, a little vinegar and sweet oil; 
 beat all well with a wire whip and 
 spread between thin slices of white 
 bread. 
 
 SARDINE V 
 
 /CAREFULLY skin and bone 
 ^^A the sardines. Pound themeat 
 to a paste, moisten with 
 lemon-juice, and season with cay- 
 enne, pepper and salt. Spread on 
 crisp crackers. 
 
 fi
 
 Y SHAD ROE Y 
 
 AFTER boiling delicately mash 
 the roe with a fork to sepa- 
 rate the eggs. Add a little 
 chopped pickle, and season with 
 pepper and salt. Spread on thin 
 Graham bread. 
 
 SHRIMP V 
 
 ONE cupful of shelled shrimps 
 mashed fine; one tablespoon- 
 ful lemon-juice, two table- 
 spoonfuls of mayonnaise dressing. 
 Blend thoroughly and use white 
 bread. 
 
 V SURPRISE 
 
 PLACE a half-cupful of butter 
 and one cupful of boiling 
 water over the fire; when boil- 
 ing beat one cupful of flour into 
 this; when the dough rolls from 
 side of saucepan beat in four eggs, 
 one at a time. Drop by spoonfuls 
 in finger shape on to buttered paper, 
 and bake in a moderate oven until 
 light in weight when lifted. When 
 cool, split open, fill cavities with 
 lobster or some other fish salad 
 and replace top. 
 
 13
 
 5jf TEA V 
 
 MIX one teaspoonful of dry 
 mustard with four table- 
 spoonfuls of butter; add 
 tne yolks of five hard-boiled eggs 
 pressea through a sieve, three boned 
 anchovies, two small pickles, and 
 one teaspoonful of capers, chopped 
 fine. Cut Graham bread into fin- 
 ger shapes and spread with the 
 mixture, and press the two slices 
 together. 
 
 TOURIST V 
 
 RUB yolks of hard-boiled eggs 
 through fine strainer; mix 
 with creamed butter. Add 
 sardines, skinned, boned, and mash- 
 ed to a paste. Season with lemon- 
 juice and minced olives. 
 
 15
 
 EGG 
 
 +1* 
 *0ar
 
 V EASTER V 
 
 CUT hard-boiled eggs into 
 slices, sprinkle with salt and 
 pepper plentifully. Spread 
 white bread with butter mixed with 
 a little chopped parsley and fit the 
 thin rounds of egg on one slice and 
 press the other on top. 
 
 V PICNIC V 
 
 CHOP hard-boiled eggs fine, 
 mix with mayonnaise, and 
 spread on well -buttered 
 whole-wheat bread. 
 
 V PLYMOUTH V 
 
 LAY sliced hard-boiled eggs 
 between crisp lettuce leaves 
 spread with mayonnaise. 
 Spread the bread with butter and 
 press the httuce leaves betwrin 
 
 *0jr %!* ito*
 
 SALAD
 
 "Sjf ABERDEEN *jjf 
 
 SHRED the lettuce with a fork 
 and season with salt, pepper, 
 and lemon-juice. Lay between 
 thinly sliced and buttered rounds 
 of bread. Press a thin slice of 
 tomato on the top of each sand- 
 wich. 
 
 Jk BICYCLE & 
 
 SELECT farge firm ripe toma- 
 toes, skin and lay on the ice 
 until chilled. Spread rounds 
 of crustless white bread thick with 
 mayonnaise, lay a slice of tomato 
 on this, sprinkle with pepper and 
 salt; cover with grated Parmesan 
 cheese and press another round of 
 bread cm top. 
 
 Y BOSTON V 
 
 PRESScold baked beans through 
 a colander; add two table- 
 spoonfuls of horseradish and 
 two of minced celery to each cup 
 of beans. Season with onion-juice 
 and made mustard. Use the 
 steamed Boston brown bread. 
 
 ^ BRAND NEW V 
 
 CHOP two good-sized cucum- 
 bers fine, add a little onion- 
 juice,~a dash of red pepper, 
 and as much mayonnaise dressing 
 23
 
 as will make it the right consist- 
 ency. Use fresh white bread. 
 
 Y CAPER V 
 
 MINCE olives very fine and 
 mix with one -third the 
 quantity of finely chopped 
 capers. Work up smoothly with 
 butter or with oil and season with 
 paprika and celery salt. Spread 
 between strips of buttered rye 
 bread. 
 
 Y CELERY V 
 
 TAKE a half-cupful of white 
 celery cut fine and add a 
 quarter of a cupful of pecan 
 or walnut meats chopped fine. 
 Mix with one and one-half table- 
 spoonfuls of mayonnaise dressing 
 and season with salt and cayenne. 
 Spread between water wafers. 
 
 TAKE fresh unsalted butter 
 and put in a tight jar with 
 the fresh blossoms of clover 
 for several hours until it absorbs 
 the flavor. Cut delicate white bread 
 in exceedingly thin slices and spread 
 with the delicately flavored butter. 
 These are especially nice for after- 
 noon tea. 
 
 25
 
 Jf GRAPE Y 
 
 TAKE the large thin-skin white 
 grapes; skin, cut lengthwise 
 and slip out the seeds. Peel 
 and slice nice sour apples, and cut 
 white celery very thin. Toss all 
 up in French dressing and spread 
 between long narrow strips of white 
 bread. 
 
 *% GREEN PEPPER 
 
 TAKE the large sweet bell- 
 pepper; remove seeds and 
 chop fine. Mix with thick, 
 well-seasoned mayonnaise, and add 
 ateaspoonful of onion-juice. Spread 
 on dry, crisp lettuce leaves and put 
 between thin slices of buttered 
 bread. 
 
 V HORSERADISH Ijf 
 
 FOUR tablespoonfuls of grated 
 horseradish, one tablespoonful 
 of lemon -juice, three table- 
 spoonfuls butter. Cream the but- 
 ter, and add horseradish and lemon 
 and spread between thin slices of 
 Graham bread. 
 
 V LETTUCE Y 
 
 LAY a crisp lettuce leaf sprin- 
 kled with salt between thin 
 slices of bread. Spread with 
 mayonnaise dressing. 
 
 27
 
 "Hf MINT CHUTNEY Y 
 
 SHRED fine a handful of freshly 
 picked mint and mix it with a 
 cupful of seeded and chopped 
 raisins; add two tablespoonfuls of 
 sugar, one of tomato catsup and a 
 saltspoonful of salt. Beat into a 
 soft paste and spread on squares of 
 thin white bread. 
 
 Tf MOCK OYSTER V 
 
 BOIL salsify until tender and 
 press through a colander; 
 work smooth with cream, and 
 season with anchovy sauce and 
 cayenne. Use Graham bread. 
 
 MOSAIC 
 
 BOIL spinach, drain as dry as 
 possible and put it through 
 a sieve; add chopped parsley 
 and capers and plenty of creamed 
 butter and beat all together until 
 perfectly smooth. Use thin slices 
 of white and brown bread, putting 
 the two together with this "green" 
 butter. 
 
 NASTURTIUM 
 
 ONE dozen nasturtium blos- 
 soms, two tablespoonfuls of 
 mayonnaise dressing. Spread 
 white bread with the mayonnaise, 
 29
 
 and place each blossom overlapping 
 the next half way to give substance 
 to the "filling." Use delicate white 
 bread and roll the sandwiches. 
 
 Tf ONION 
 
 TAKE a mild, sweet onion; 
 skin and lay in ice water for 
 an hour before using. Slice 
 very thin, and put between little 
 round slices of well-buttered Bos- 
 ton brown bread cut thin. 
 
 RIPE OLIVE 
 
 CHOPripe olivesfine and drain ; 
 mix with mayonnaise. Pack 
 in a jar, and do not spread 
 until needed, as they are apt to 
 make the bread soggy. 
 
 SPINACH 
 
 USE cold boiled spinach which 
 when hot was chopped very 
 fine and drained. Mix the 
 spinach with sauce tartare andspread 
 on one slice of bread. Spread the 
 other with butter and the chopped 
 yolks of hard-boiled eggs and press 
 the two slices together. 
 
 V TARTARE ^f 
 
 ONE tablespoonful each of 
 chives, capers, gherkins, 
 olives, and tarragon leaves 
 chopped fine; one teaspoonful each 
 3 1
 
 tarragon, vinegar, and lemon-juice; 
 one-half teaspoonful each French 
 mustard and paprika; two table- 
 spoonfuls butter. Cream the but- 
 ter and blend thoroughly. Use 
 entire-wheat bread. 
 
 TOMATO 
 
 CUT white bread into thin 
 slices; then with a circular 
 cutter form into rounds. 
 Spread thinly with butter. Peel, 
 chill, and cut the tomatoes very 
 thin. Place a slice of tomato on 
 each round, dust with pepper, salt, 
 and a speck of lemon-juice, and 
 cover with another circular piece. 
 Garnish the plate with parsley. 
 
 Tf VIOLET Y 
 
 TWO cupfuls of fresh violets, 
 one-quarter cupful fresh 
 butter without salt, hard and 
 cold. Put one cupful of the vio- 
 lets in the bottom of a jar and lay 
 the butter on top, and cover with 
 remainder of violets. Cover the 
 jar tightly, and leave for several 
 hours in a cold place. When ready, 
 spread this butter on very thin 
 slices of white bread which has been 
 given a violet bath in the same 
 way. 
 
 33
 
 <V WALDORF V 
 
 PEEL, core and chop fine two 
 Greening apples and an equal 
 quantity of celery. Mix with 
 French dressing. Spread between 
 thin slices of white bread. These 
 must be used as soon as made. 
 
 $ WATERCRESS V 
 
 HAVE whole-wheat bread cut 
 very thin and spread with 
 mayonnaise. Take the fresh 
 leaves of the watercress; wipe per- 
 fectly dry, sprinkle with salt and 
 lay between. 
 
 35
 
 MEAT
 
 *% BACON *Uf 
 
 TOAST or fry thin bacon until 
 crisp. Drain from fat, and 
 place between thin slices of 
 buttered toast. 
 
 ^ BEEF Y 
 
 SEASON a cupful of rare roast 
 beef chopped fine with a little 
 celery salt, tomato catsup and 
 Worcestershire sauce. Add ten 
 drops of onion-juice and a tea- 
 spoonful of melted butter. Mix all 
 thoroughly and spread on buttered 
 white bread. 
 
 V BISCUIT Y 
 
 ROLL baking-powder biscuit- 
 dough thin as pastry, and 
 spread with butter ; roll an- 
 other layer and put on top of this. 
 Cut out and bake quickly. Pull 
 apart and spread, while hot, with 
 equal quantities of cold chicken and 
 cold boiled ham chopped fine, sea- 
 soned with celery salt and cayenne, 
 and moistened with mayonnaise. 
 
 BOHEMIAN 
 
 TAKE equal quantities of ham 
 and veal, mixed and chopped 
 fine. Season with one tea- 
 spoonful of vinegar, two drops of 
 
 39
 
 tabasco, and one-half .teaspoonful 
 of mustard. Use white bread cut 
 into inch-wide strips. 
 
 CHICKEN 
 
 BOIL a chicken until perfectly 
 tender. Chop the meat very 
 fine, moistening with a little 
 of the 'liquor it was boiled in. Add 
 a few truffles, about half a cupful 
 of chopped ham, and season with 
 pepper, salt, mustard, and tomato 
 or mushroom catsup. Beat all to- 
 gether until it is like paste. Use 
 white bread cut into dainty shapes. 
 
 CLUB HOUSE 
 
 CHOP the meat of one cold 
 boiledchicken very fine. Rub 
 a mixing-bowl well with garlic 
 and place in it the prepared chicken. 
 Add yolks of six hard-boiled eggs 
 previously mashed with a fork, one 
 tablespoonful each of minced pars- 
 ley, vinegar, and lemon-juice, one 
 teaspoonful onion-juice, salt, pep- 
 per, one-half teaspoonful celery salt, 
 and enough olive-oil to moisten 
 sufficiently to spread on bread, 
 which should be thinly sliced and 
 but slightly buttered. 
 
 4-1
 
 V CORNED BEEF If 
 
 CHOP the cold meat very fine, 
 using one-fourth of fat meat. 
 Season with made mustard. 
 Use Boston brown bread with this. 
 
 Tg IMITATION PATE V 
 
 QAUTER a half-dozen chicken 
 L_J livers with a little onion in 
 butter until brown, then add 
 well-seasoned chicken stock, and 
 let simmer until tender. Mash with 
 a wooden spoon through a sieve. 
 Season with salt, paprika, mustard, 
 and a dash of curry. Put this pate 
 in an earthen dish and press until 
 cold, when it is ready for the sand- 
 wiches. 
 
 INDIAN Y 
 
 TO TWO parts of cooked veal 
 allow one part of cold boiled 
 tongue, and to each cupful 
 of fhc mixture, measured after chop- 
 ping, add one tablespoonful of 
 melted butter, one teaspoonful of 
 essence of anchovy, and one-half 
 teaspoonful of lemon-juice. But- 
 ter and cut the bread, toast each 
 slice a golden brown, spread with 
 the mixture while hot, and put 
 together. Serve cold. 
 
 43
 
 LAMB Tf 
 
 A HALF-CUPFUL of cooked 
 lamb, chopped 5ne,two table- 
 spoonfuls Parmesan cheese, 
 one tablespoonful French mustard, 
 salt, paprika, and a little cream; 
 mix all together until smooth. 
 Spread this on buttered bread and 
 put together with a lettuce leaf 
 dipped in French dressing between 
 each sandwich. 
 
 MlTRE D'HOTEL 
 
 REMOVE the crusts from thin 
 slices of white bread and toast; 
 cut into triangles, spread each 
 slice with mayonnaise dressing, lay 
 on this a Boston lettuce leaf, on 
 this a slice of cold fowl, then a slice 
 of broiled bacon. Cover with other 
 triangles of toast. Garnish the top 
 of each with a slice of hard-boiled 
 
 e gg- 
 
 MORRISON ^ 
 
 MINCE cold cooked chicken 
 very fine, add boiled salad- 
 dressing to make moist 
 enough to shape into little rolls 
 about tne size of the little finger, 
 season vrith finely minced celery 
 and a little onion. Cover each roll 
 with baking-powder biscuit crust 
 45
 
 rolled very thin, pinching the ends 
 tightly shut. Brush with beaten 
 egg, and bake. Make rolls uni- 
 form in size. 
 
 If MUSTARD V 
 
 CHOP some cold ham, either 
 fried or boiled, very fine. 
 Spread on well - buttered 
 Graham bread. Take Crosse & 
 Blackwell's mustard pickles, slice 
 "^ery thin, and lay on top of the 
 ham, using a little of the mustard 
 dressing to moisten. 
 
 MUTTON V 
 
 SEASON a cupful of finely 
 chopped rare mutton with 
 salt, tomato catsup, and pap- 
 rika; add a teaspoonful of capers 
 chopped fine and mixed with four 
 tablespoonfuls of mayonnaise dress- 
 ing. Spread thin slices of white 
 bread with this mixture. 
 
 PATE DE FOIE GRAS 
 
 MIX thoroughly a half-cupful 
 of pate de foie gras with a 
 half-cupful of finely chop- 
 ped game. Spread between thin 
 slices of well-buttered white bread 
 47
 
 Y PAYSANNE Tf 
 
 SCRAPE raw beef and season 
 with pepper, salt, and a little 
 onion-juice. Spread on plain 
 bread, and after the sandwiches are 
 made broil them over bright coals 
 until thoroughly heated through. 
 Serve hot. 
 
 PINARD 
 
 COOK calf's liver in just 
 enough water to cover it. 
 When it is tender mash it with 
 a wooden spoon, and season with 
 sweet marjoram, clover, pepper 
 and salt ; add enough cream to mix 
 smooth. Take what is known as 
 finger-rolls; split and scrape out 
 most of the crumb, butter the in- 
 side of the shells thus left, and fill 
 with the liver paste. 
 
 V 
 
 COOK link sausages in just 
 enough water to cover them, 
 letting the water evaporate 
 and leaving them dry when done. 
 When cold cut into the thinnest 
 slices possible and lay on buttered 
 Graham bread, with a mere wafer 
 of cucumber pickle on top, putting 
 another buttered slice over this. 
 
 49
 
 SAVORY V 
 
 ADD TO a half-cupful of cooke^ 
 JLJL chicken, chopped fine, one 
 tablespoonful of grated 
 cheese. Season with salt, paprika, 
 and mustard. Mix with a little 
 cream and spread between coarse 
 white bread. 
 
 Y SHEEP'S TONGUE V 
 
 BOIL a half-dozen tongues in 
 salted water into which has 
 been squeezed the juice of a 
 lemon. When cold chop fine, and 
 season with one tablespoonful ca- 
 pers, one small shallot, two gher- 
 kins, and one tablespoonful pars- 
 ley, all chopped very fine. 
 
 SMITH ^ 
 
 CHOP celery and cold boiled 
 chicken very fine. Mix with 
 French dressing and put be- 
 tween thin buttered bread. 
 
 SORRENTO 
 
 BO I Lchicken livers, rub through 
 a strainer, and mix with an 
 equal amount of ripe olives 
 chopped very fine. Moisten with 
 mayonnaise dressing. This is used 
 with steamed white bread.
 
 Y SWEETBREAD *!f 
 
 COOK the sweetbreads until 
 tender, drain and put in cold 
 water, and let stand until 
 cold. Pull each section apart, re- 
 moving skin. Chop fine, and to 
 one cupful of sweetbreads add one 
 cupful of cucumbers or celery 
 chopped fine. Moisten with may- 
 onnaise and season with salt and 
 pepper. 
 
 V SWIFT'S PREMIUM 
 
 MINCE cold boiled ham and 
 hard-boiled eggs together; 
 place between thin slices of 
 brown bread spread with butter and 
 made mustard. 
 
 TONGUE AND VEAL 
 
 EQUAL quantities of cooked 
 tongue and cooked veal 
 chopped fine. Season with 
 horseradish and mix with mayon- 
 naise. 
 
 TRUFFLE V 
 
 ONE tablespoonful canned 
 truffles, two tablespoonfuls 
 chicken, two tablespoonfuls 
 sweetbreads, all chopped fine, and 
 mixed with cream mayonnaise dress 
 ing. 
 
 S3
 
 SWEET
 
 CANDIED CHERRIES 
 
 CHOP conserved cherries very 
 fine, and add about half as 
 many seeded raisins chopped 
 fine. Moisten with sherry, add a 
 little lemon-juice, and stir well. It 
 should be a thick paste. Spread 
 delicate white bread with this and 
 cut into fancy shapes. 
 
 COCOANUT 
 
 TO ONE cupful of freshly 
 grated cocoanut add a quar- 
 ter of a cupful of chopped 
 nuts, one teaspoonful of rose-water, 
 and two tablespoonfuls of sugar. 
 Mix thoroughly, and add three ta- 
 blespoonfuls of thick cream. 
 Spread the bread with thick cream 
 instead of butter. 
 
 COLLEGE GIRLS 
 
 PREPARE dates by removing 
 the pits and the hard shell- 
 like white part. Chop fine 
 and mix with marshmallows that 
 have been heated until soft. Mix 
 thoroughly and use brown bread 
 cut very thin. 
 
 57
 
 V COVENTRY T( 
 
 ROLL puff-paste very thin and 
 cut in shape; butter it over 
 with strawberry preserve. 
 Cover this with the other half of 
 the paste, press edges together, and 
 trim neatly. Bake in a quick oven 
 until a golden brown. When 
 nearly done draw to the door of 
 the oven, brush the surface with 
 the yolk of an egg mixed with a 
 few drops of milk, sift powdered 
 sugar thinly over the top, and re- 
 turn to oven until nicely colored. 
 
 CRYSTALLIZED GINGER 
 
 USE equal quantities of pre- 
 served ginger and candied 
 orange peel chopped fine. 
 Mix with thick cream and a little 
 orange-juice to make it stick to- 
 gether. Cut delicate white bread 
 very thin and butter it lightly. 
 
 ^ DATE V 
 
 ONE-HALF cupful of dates 
 and one-half cupful of Eng- 
 lish walnuts chopped fine 
 and mixed with one-half cupful of 
 cream. Spread entire-wheat bread 
 with butter and put on a thin layer 
 59
 
 ,of the mixture. Cut in rounds ana 
 put tne nalt or an English walnut 
 meat dipped in the white of an egg 
 on the top of each. Do not cover 
 with a second slice. 
 
 V FONCHONETTS 
 
 EQUAL quantities of banana 
 pulp mixed with red rasp- 
 berries mashed. Sweeten and 
 mix with cream. 
 
 V MADRAS If 
 
 TAKE tour tablespoonfuls of 
 chutney and mix thoroughly 
 with one -half teaspoonful 
 French mustard and one teaspoon- 
 ful lemon-juice. Add four tea- 
 spoonfuls butter that has been 
 creamed. This is best with Graham 
 or brown bread. 
 
 MARASCHINO If 
 
 PEEL and slice two bananas, 
 the round way, very thin; 
 put over them two table- 
 spoonfuls of maraschino, a little 
 lemon-juice and sprinkle with fine 
 sugar; let them stay in this for an 
 hour or more. The thin slices of 
 bread or bun for these sandwiches 
 are spread with cream, sweetened 
 with a little honey, instead of but- 
 ter, and the prepared banana laid 
 on tie half-slice in a single layer. 
 61
 
 ^ ORIENTAL V 
 
 BOIL together for a moment 
 four tablespoonfuls of sugar 
 and three of water; when cool 
 add the juice of half an orange and 
 a quarter of a pound of conserved 
 pineapple chopped fine. Cut slices 
 of whole-wheat bread into rounds 
 about three inches in diameter, 
 butter and cover with the fruit, 
 pressing a conserved cherry in the 
 center of each. Do not cover with 
 second slice. 
 
 TOURAINE V 
 
 USE whole-wheat bread; re- 
 move all crusts and cut in 
 wafer-like slices. Spread with 
 butter and cover each slice with 
 melted sweet chocolate ; dust over 
 at once with chopped pistachio 
 nuts, press a buttered slice on top 
 and cut into strips an inch wide 
 and the length of the slice. Stand 
 aside an hour or more to harden. 
 
 TUTTI-FRUTTI ^ 
 
 CHOP fine one-half cupful each 
 of conserved cherries, gages 
 and apricots. Wet the paste 
 with a little wild-cherry liquor and 
 mix with the whipped white of an 
 egg flavored with vanilla. Spread 
 thin on single wafers. 
 6*
 
 *% VERANDA ^ 
 
 CHOP fine the soft figs that 
 come in baskets or boxes, 
 putting a little flour on the 
 chopping knife to keep them from 
 sticking; add an equal quantity of 
 chopped pecan meats. Mix with 
 cream until it will spread readily. 
 Use brown bread free from crusts 
 and cut very thin. Roll each sand 
 wich and hold with a wooden tooth 
 pick. 
 
 v
 
 N ' U T
 
 *Uf CELESTINE If 
 
 BLANCH, dry and grind a 
 quarter of a pound of al- 
 monds and the same quantity 
 of black walnuts and pecan nuts ; 
 add sufficient mayonnaise dressing 
 to bind them together. Use whole- 
 wheat bread, butter each slice gen- 
 erously, spread with the nut mix- 
 tare; press another buttered slice 
 on top, trim off the crusts and 
 edges and cut into fancy shapes. 
 
 Tg CHESTNUT V 
 
 OHELL and boil a handful cf 
 I*.) chestnuts. Drain well, and 
 when cold chop fine, with an 
 equal amount of tart apples and 
 tender white celery. Mix with 
 creamed butter, and season with 
 made mustard, paprika, and vine- 
 gar. Use white bread. 
 
 PEANUT 
 
 CHOP the meats fine, or put 
 through a coffee-mill, salt to 
 taste, and add a little sherry 
 or port wine to make thick pa'ice. 
 Spread between buttered bread*
 
 V PEANUT BUTTER ^ 
 
 ONE-HALF box of peanut 
 butter, one dozen olives 
 stoned and chopped fine. 
 Season with lemon-juice and salt. 
 
 Y PECAN ^ 
 
 ONE cupful pecan meats chop- 
 ped very fine, mixed with 
 two tablespoonfuls of may- 
 onnaise cream dressing. Use en- 
 tire-wheat bread. 
 
 V WALNUT Y 
 
 SHELL half a pound of Eng- 
 lish walnuts. Put the kernels 
 into a pint of boiling water 
 and boil for a minute. Drain and 
 cover with stock; add a bay-leaf, a 
 few celery tops and a slice of onion; 
 ook gently for twenty minutes; 
 drain, chop fine and season with 
 salt and cayenne. Take very thin 
 slices of the little round loaf of 
 Boston brown bread, spread with 
 butter and then with the chopped 
 walnut meats.
 
 CHEESE 
 
 V V 
 V
 
 V BERNAISE V 
 
 DIP the crisp inner leaves of 
 lettuce in a French dressing 
 just an instant only an 
 instant, if you wish them crisp. 
 Lay them between thin slices of 
 buttered brown bread on which has 
 been spread cream cheese made 
 soft with cream. 
 
 V BERNE V 
 
 CUT bread very thin and spread 
 with soft butter. Between 
 the pieces place thin slices of 
 Swiss cheese spread with made mus- 
 tard. 
 
 "Hf COTTAGE V 
 
 ONE-HALF cupful of cottage 
 cheese, one teaspoonful of 
 anchovy essence, and one- 
 half teaspoonful paprika. Spread 
 on Graham bread. 
 
 Y FROMAGE V 
 
 GRATE any cheese; rub it to 
 a paste with butter, and 
 spread the bread; dust with 
 salt and pepper. Cut into strips, 
 and serve with salad. 
 
 7C
 
 V GRUYERE Y 
 
 CUT Gruyere cheese into thin 
 slices; lay it on thin slices 
 of brown bread. Fix an equal 
 number of pieces of bread, spread 
 with French mustard, and press 
 the two together. 
 
 Y HARLEQUIN Y 
 
 SPREAD brown bread with cot- 
 tage cheese, seasoned with 
 melted butter, salt, and a little 
 cream. Place a thin layer of but- 
 ter on two slices of white bread, cut 
 to fit the brown, put one on the 
 side which has the cheese. Spread 
 the other side of the brown bread 
 with French mustard, and add to 
 this side the other slice of white 
 bread. Garnish the top of each 
 sandwich with an olive cut in half. 
 
 Y MOCK CRAB V 
 
 TAKE four tablespoonfuls of 
 grated cheese and rub to a 
 smooth paste with two table- 
 spoonfuls of butter ; one-half tea- 
 spoonful each of salt and dry mus- 
 tard, a dash of tabasco, and a tea- 
 spoonful of anchovy paste moist- 
 ened with vinegar. Spread between 
 thin slices of dry toast. 
 77
 
 V RAMBLER *$ 
 
 CUT American cheese in slices 
 as thin as a wafer, sprinkle it 
 with salt, and place between 
 thin slices of well-buttered brown 
 bread. 
 
 TWO tablepoonfuls Roque- 
 fort cheese, two tablespoon- 
 fuls of cream cheese, one- 
 quarter teaspoonful paprika. Rub 
 smooth with two tablespoonfuls of 
 cream. Use Kennedy biscuits. 
 
 Y RUSSIAN V /- 
 
 SPREAD thin slices of Boston 
 brown bread, buttered, with 
 Neufchatel cheese. Spread also 
 an equal number of slices, buttered, 
 with finely chopped pimentos, 
 mixed with mayonnaise dressing. 
 Press together in pairs, with a crisp 
 heart-leaf of lettuce between. 
 
 V SPANISH V 
 
 SPREAD buttered Graham 
 bread with mustard, then with 
 a layer of cottage cheese, and 
 then with a layer of chopped olives 
 mixed with mayonnaise. 
 
 79
 
 V TOBOGGAN 
 
 RUB a cake of good fresh cream 
 cheese to a paste with a little 
 sweet cream ; add ripe olives, 
 stoned, shaved into tiny thin bits, 
 the quantity to suit the taste. Sea- 
 son with salt. The bread should 
 be twenty-four hours old, the crust 
 taken off and the thin slices cut 
 in triangular shapes. 
 
 Y n M V 
 
 TO ONE Sierra cream cheese 
 add cine-half the quantity of 
 butter and one drop of ta- 
 basco and a. taste of Worcester- 
 shire. Beat to a cream and spread 
 saltines; sprinkle paprika on top. 
 
 ^f VEDETTE V 
 
 MIX equal parts of grated 
 Swiss cheese and chopped 
 English walnuts. Season 
 with salt and cayenne. Use brown 
 bread very generously spread with 
 butter. 
 
 V WIGWAM V 
 
 RUB the yolks of three hard- 
 boiled eggs to a smooth paste. 
 Mix in very slowly two table- 
 spoonfuls of salad oil, stirring with 
 a fork all the time. Add a little 
 mustard, cayenne, and salt, and a 
 tablespoonful of vinegar. When 
 thoroughly mixed add a cup of 
 grated cheese. 
 
 81
 
 INDEX 
 
 FISH 
 
 PAGE 
 
 Anchovy . . .7 
 
 Caviar ...... 7 
 
 Domino ..... 7 
 
 French ..... 9 
 
 . Japan 9 
 
 Lobster ..... 9 
 
 Oyster . . . . -9 
 
 Ravigote Butter . . . 1 1 
 
 Salmon . . . . . 1 1 
 
 Sardine . . . . . 1 1 
 
 Shad Roe . . . . . 13 
 
 Shrimp . . . , . 13 
 
 Surprise . , . 1 3 
 
 Tea 15 
 
 Tourist . . . . I5 
 
 EGG 
 
 Easter . . . , . 19 
 
 ' Picnic . . , . .19 
 
 Plymouth . v . . 19 
 
 SALAD 
 
 Aberdeen . . . . -23 
 
 Bicycle . . . . . 23 
 
 Boston . . . . , 23 
 
 Brand New .... 23 
 
 Caper . . . . .25 
 
 Celery . . . . . 25 
 
 Esthetic . . . . .25 
 
 Grape ..... 27 
 
 Green Pepper . . . . 27 
 
 Horseradish . . . . 27 
 
 Lettuce . . . . .27 
 
 Mint Chutney .... 29 
 
 Mock Oyster . . . .29 
 
 Mosaic ..... 29 
 
 Nasturtium . . . .29 
 
 Onion . . . . 31 
 
 Ripe Olive . . . .31
 
 SALAD Conttnutd 
 
 PAGK 
 
 Spinach . . . . 3 f 
 Tartare . . . . . 3 1 
 
 Tomato 
 
 33 
 
 Violet . . . . . 33 
 
 Waldorf 35 
 
 Watercress . . . . 35 
 
 MEAT 
 
 Bacon . . . . -39 
 
 Beef 39 
 
 Biscuit . . . . -39 
 
 Bohemian . . . . 30 
 
 Chicken . . . . .41 
 
 Club House . . . . 4.1 
 
 Corned Beef . . . .43 
 
 Imitation Pate . . . . 43 
 
 Indian . . . . .43 
 
 Lamb ..... 45 
 
 Maitre d' Hotel . . . .45 
 
 Morrison . . . . 45 
 
 Mustard . . . . -47 
 
 Mutton .... 47 
 
 Pate de Foie Gras . . . -47 
 
 Paysanne .... 49 
 
 Pinard . . . . . 49 
 
 Sausage ..... 49 
 
 Savory . . . . .51 
 
 Sheep's Tongue . . . 51 
 
 Smith . . *. . .51 
 
 Sorrento . . . . 51 
 
 Sweetbread . . . . .53 
 
 Swift's Premium . . . 53 
 
 Tongue and Veal . . . .53 
 
 Truffle 53 
 
 SWEET 
 
 Candied Cherries . . . . 57 
 
 Cocoanut . . . . 57 
 
 College Girls . . . .57 
 
 Coventry . . . . 59
 
 SWEET Continue or 
 
 PAOE 
 
 Crystallized Ginger 
 
 59 
 
 Date 
 
 59 
 
 Fonchonetts 
 
 . 61 
 
 Madras .... 
 
 61 
 
 Maraschino . . 
 
 . 61 
 
 Oriental .... 
 
 . 63 
 
 Touraine' . . 
 
 . - 63 
 
 Tutti-Frutti 
 
 . 63 
 
 Veranda . . 
 
 . - 65 
 
 NUT 
 
 
 Celestine . 
 
 69 
 
 Chestnut 
 
 . 69 
 
 Peanut . . . 
 
 . 69 
 
 Peanut Butter . . 
 
 . 71 
 
 Pecan .... 
 
 7i 
 
 Walnut 
 
 ' 7i 
 
 CHEESE 
 
 
 Bernaise ... 
 
 75 
 
 Berne . . . 
 
 75 
 
 Cottage . . . , 
 
 75 
 
 Fromage . . 
 
 75 
 
 Gruyere . . 
 
 77 
 
 Harlequin . , 
 
 77 
 
 Mock Crab 
 
 77 
 
 Rambler . * 
 
 . 79 
 
 Roquefort . . 
 
 79 
 
 Russian . . 
 
 79 
 
 Spanish .... 
 
 79 
 
 Toboggan . . . 
 
 . 81 
 
 12 M . 
 
 81 
 
 Vedette 
 
 . 81 
 
 Wigwam 
 
 81