Stevenson Memorial Cook Book Part 55

Miss Agnes Sieber

Mix one cup minced chicken with two-thirds cup minced ham; add four tablespoonfuls each of chopped pickles, piementoes and creamed cheese, mashed smooth. Add paprika and spread on bread.

BEEFSTEAK SANDWICH

Mrs. W. R. McGhee

Have a cut of tenderloin of beef for each sandwich; b.u.t.ter two slices of bread and lay them side by side; broil the steak, seasoning well and lay on one piece of bread; on the other place a slice of Spanish onion which has been thoroughly chilled to make it brittle.

CHEESE, PECAN NUT AND PIMENTO SANDWICH

Cut Boston brown bread and white bread into thin slices and stamp into rings with a doughnut cutter. Beat one-fourth cupful of b.u.t.ter to a cream; gradually beat in half a cupful (measured light) of grated cheese, half a teaspoonful paprika and one-fourth cupful sliced pecan nut meats. Use this to spread the prepared bread; drop on the mixture here and there thin slices of piemento, then press the two pieces together.

CHEESE SANDWICHES

Mrs. Helen Armstrong

One hard boiled egg; one-half teaspoonful salt; one-fourth pound grated cheese; one-half teaspoonful pepper; one-half teaspoonful mustard; one tablespoonful melted b.u.t.ter; three tablespoonfuls lemon juice or vinegar. Rub yolk of egg to paste and add salt and pepper, b.u.t.ter and mustard; then add lemon juice to make right consistency. Spread between thin slices of bread.

DREAM SANDWICHES

Mrs. W. L. Clock

One-half cup of pecan nuts chopped fine; one-half cup stoned raisins; one apple; juice of one-half lemon; one spoonful sugar. Mix with a small amount of cream and spread it on bread thin. It makes an excellent filling for sandwiches.

HOT CHEESE SANDWICHES

These are particularly nice for Sunday evening teas. Slice the bread very thin; put a thick layer of grated cheese between the two forms; sprinkle with salt and a dash of cayenne pepper and press the bread well together. Fry them to a delicate brown on each side in equal parts of hot lard and b.u.t.ter and serve very hot.

HOT CHEESE SANDWICH

Mrs. W. D. Hurlbut

On a slice of bread, well b.u.t.tered, place a fairly thick piece of yellow American cheese; sprinkle with salt and paprika pepper; cover with another slice of b.u.t.tered bread and place under the blaze in the broiler to toast; when one side is done turn over and toast other side. By the time both sides are toasted the cheese is quite soft.

JANE DABNEY'S CHEESE SANDWICH

Mary S. Vanzwoll

One and one-half cups grated cheese; one egg; two tablespoonfuls cream.

Spread on bread and cover with a slice of bacon. Brown in a medium oven.

CHEESE AND NUT SANDWICHES

Mary Barwick Wells

Chop pecans, hickory nuts or English walnuts; mix with an equal quant.i.ty of cream or Neufchatel cheese. b.u.t.ter thin slices of bread and spread with the cheese and nuts. Between the slices lay a heart-leaf of lettuce dipped in mayonnaise dressing.

CUc.u.mBER SANDWICH

Mrs. F. E. Place

Peel and slice cuc.u.mbers like wafers; put on the ice several hours before using. Mix with an oil mayonnaise and spread between thin slices of bread.

FILLING FOR PIEMENTO SANDWICHES

Mrs. J. E. Kelly

Two tablespoonfuls sugar; one teaspoonful salt; one tablespoonful flour; mix. Yolks of two eggs, beaten; one-half cup water; one-half cup vinegar; one teaspoonful b.u.t.ter. Cook in double boiler till thick. Add to: Three Eagle brand cream cheese; one small can pimentoes; one cupful walnuts or pecans; grind pimentoes and nuts and cream into the cheese.

LAYER SANDWICHES

Five slices of Boston brown bread, put together with cream cheese reduced with sweet cream or mayonnaise; cut down in half-inch slices.

OLIVE SANDWICHES

Chop one-third olives and two-third chicken livers that have been thoroughly cooked and mashed quite smooth; mix with thick mayonnaise dressing. Serve in white bread, ice cold.

EGG AND GREEN PEPPER SANDWICH

Six hard boiled eggs; one green pepper; two tablespoonfuls olive oil; one tablespoonful ketchup; one-fourth teaspoonful salt and mustard; cream. Chop eggs and pepper, mix other ingredients and add to chopped eggs, moisten with cream and spread between thin slices of b.u.t.tered bread. Cut in fancy shapes and keep in damp cloth until ready to serve.

MAPLE SANDWICH

Judith Sloc.u.m

Put one cupful of finely shaved maple sugar through the meat chopper with one cupful of blanched almonds, then mix to a paste with thick sweet cream. Spread on slices of brown bread and white bread.

DATE AND NUT SANDWICHES

Remove the stones and scales from the dates and break them up with a fork. Chop pecan meats fine and use twice as many dates as nuts. Mix together and moisten with creamed b.u.t.ter, add a dash of salt. Spread between thin slices of bread.

CARROT AND NUT SANDWICH