Sandwiches Part 3

Swedish Sandwiches

Flake any cold cooked fish, dust it with salt, pepper and lemon juice.

Rub the bottom of a bowl with a clove of garlic, add a half cupful of mayonnaise, four finely chopped gherkins, twelve chopped olives and two tablespoonfuls of capers. Mix and stir in two tablespoonfuls of finely chopped parsley. Spread a thin layer of this dressing over a plain slice of bread, do not b.u.t.ter the bread, cover it with fish, put on top a crisp lettuce leaf, then cover with another slice of bread that has been spread with the dressing. Press, trim the crusts and cut into fingers.

French Chicken Sandwiches

Chop the white meat of one chicken very fine; pound to a paste. Add one-half teaspoonful of salt and a dash of red pepper. Cover one tablespoonful of gelatin, with a tablespoonful of cold water, soak it for about five minutes, then add to it ten tablespoonfuls of thick cream; stand this over teakettle and stir until gelatin is dissolved.

Now, beat into this the chicken, stand it aside in a square pan until cold. Cut the chicken into very thin slices; put a slice on a slice of b.u.t.tered bread; cover this with another slice of bread and cut into shape.

Game Sandwiches

Remove the b.r.e.a.s.t.s from two partridges after they have been baked or roasted. Chop the meat rather fine; reduce two sardines to a paste.

While you are mas.h.i.+ng the sardines, add gradually about two tablespoonfuls of soft b.u.t.ter, a dash of red pepper and a half teaspoonful of salt. Spread the bread first with the sardine paste; then sprinkle over the chopped game; dust this with salt and a little pepper; cover with another slice of bread, press lightly; trim into shape.

German Sandwiches

Cut thin slices of rye bread; b.u.t.ter before you take them from the loaf.

Spread each slice with a thin layer of limburger cheese. Cut bologna sausage into the thinnest possible slices; cover the limburger with the sliced bologna, and then a thin piece of pumpernickel; cover with another slice of bread that has been coated with a layer of cheese.

Press the two together; do not remove the crusts. Serve on a napkin in a wicker basket.

Ham Sandwiches

Chop cold boiled ham very fine. To each cupful of this ham, after it has been chopped, stir in two tablespoonfuls of melted b.u.t.ter, dash of red pepper and about one-half teaspoonful of onion juice. Have bread sufficiently stale to cut nicely. Remove end crust, b.u.t.ter and cut a very thin slice; remove the crusts, and spread with the ham paste. Serve same as tongue sandwiches.

Indian Sandwiches

Take two sardines, remove skin and bones, put them into mortar and pound fine; add a teaspoonful of anchovy paste, a dash of salt and red pepper and the hard-boiled yolks of six eggs, rubbed smooth; stir two tablespoonfuls of olive oil into the mixture at the last. Cut bread into slices about half an inch thick, remove crusts, then cut into crescent-shaped pieces, toast, b.u.t.ter and cover with the mixture, serve at once.

Lettuce Sandwiches

Have bread made into a large, square loaf, take off the crust from one end, b.u.t.ter and then cut into slices. Take the white part of lettuce, wash and wipe it perfectly dry; have ready three hard-boiled eggs, remove the yolks, put them through a sieve and rub to a perfectly smooth paste with four tablespoonfuls of very thick cream. Add one-half tablespoonful lemon juice and then stir in about four tablespoonfuls of whipped cream; season with red pepper and add teaspoonful of salt. Cover slices of bread with leaves of lettuce, put on a goodly quant.i.ty of dressing and then on top of this another slice of bread. This may be served in squares tied together with ribbon, or they may be pressed and cut into long narrow pieces. Of course, they must be made only a short time before serving.

Lobster Sandwiches

Whole wheat bread or the ordinary Boston brown bread is the most desirable for these sandwiches. Plunge the lobster into hot water; bring to boiling point, and simmer gently three-quarters of an hour; remove the meat, and cut it with a silver knife into dice. Now, sprinkle the lobster with a little salt, red pepper and a tablespoonful of tarragon vinegar. Allow it to stand for a few minutes, and then sprinkle over two or three tablespoonfuls of melted b.u.t.ter. As soon as the b.u.t.ter has chilled on the lobster, put a goodly layer over a slice of b.u.t.tered bread; cover with another slice of bread; press the two together, and remove the crusts. Remember, there is only one layer of lobster between two slices of bread.

Lobster Salad Sandwiches

Cut fine the solid portion from one boiled lobster, put it into a bowl, dust it lightly with salt and pepper and sprinkle over two tablespoonfuls of lemon juice. Make a half cupful of mayonnaise from the yolk of one egg and eight tablespoonfuls of olive oil. Select crisp lettuce leaves. Mix the mayonnaise with the lobster, put a thin layer over a slice of b.u.t.tered bread, cover with a lettuce leaf, put another thin layer of lobster on top of the lettuce leaf, then a second slice of b.u.t.tered bread. Press firmly together, cut off the crusts and cut the slices into halves long ways, or you may make it into three fingers.

Mutton Sandwiches

Chop a half pound of cold, cooked mutton very fine; add two tablespoonfuls of cream or olive oil, a tablespoonful of capers, half a teaspoonful of salt, and a saltspoonful of pepper; mix thoroughly.

b.u.t.ter the slices on the loaf; cut them one-half inch thick, and trim off the crusts. Spread thickly with the mixture; put at each of the four corners a mint leaf; put on top another slice of b.u.t.tered bread, from which you have trimmed the crust, press the two together, and cut from corner to corner making four triangles.

These sandwiches may also be flavored with tomato catsup.

Mutton Club Sandwiches

Cut brown bread into rounds or circles with an ordinary cake cutter.

Chop one-half pound of cold, boiled mutton rather fine; add two tablespoonfuls of olive oil, half a teaspoonful of salt, and a saltspoonful of paprika. Peel four or five quite solid tomatoes, cut them into slices and push out the seeds. Put a slice of tomato on top of a round of bread, fill the s.p.a.ce from which you have taken the seeds with the mutton mixture; put on top another round of b.u.t.tered bread, and press the two together. You may, if you like, put on top of the tomato a lettuce leaf, and in the center of that half a teaspoonful of mayonnaise dressing. Nice for luncheon on a warm day.

English Mutton Sandwiches

Chop sufficient cold boiled mutton to make a pint. Add to it two tablespoonfuls of capers, a half teaspoonful of salt, six tablespoonfuls of cream or olive oil and a saltspoonful of pepper. Mash carefully and put between layers of b.u.t.tered bread; trim the crusts and cut into triangles.

Spring Lamb Sandwiches

Grind sufficient lamb to make a half pint, putting through the meat grinder with the lamb the leaves from six stalks of mint. Add a half teaspoonful of salt, two tablespoonfuls of melted b.u.t.ter or cream, and a saltspoonful of pepper. Rub this to a paste and spread between toasted English m.u.f.fins. Leaves of mint may be put over the top of the lamb before putting the m.u.f.fins together.

Turkish Sandwiches

Chop sufficient cold roasted mutton to make a pint; add two solid tomatoes from a can of tomatoes, or two fresh tomatoes, peeled, the seeds pressed out and the flesh chopped fine. Add a half cupful of pinons or pine nuts, and sufficient olive oil to bind the whole together. Spread this between thin, warm milk or beaten biscuits and serve for afternoon tea or supper.

Picnic Sandwiches

Take the ordinary French rolls; make a round opening in the top of each, and then, with your finger, scoop out all the crumb, leaving the roll in shape with a very small opening on top. Save the little piece of crust from the top of the opening. Mix together four olives, one gherkin, a tablespoonful of capers and one large green, sweet pepper, chopped very fine. Chop fine two ounces of tongue, and mix it with the white meat of one chicken, chopped fine. Mix together, and moisten with a well-made mayonnaise dressing. Fill this into the roll, put on the top, and arrange neatly on a napkin in a wicker basket; serve at once.

The rolls may be prepared and the mixture made some time before serving, but the two should be put together at the last moment.

Potato Sandwiches

Mash four good-sized boiled potatoes; add a level teaspoonful of salt, four tablespoonfuls of thick cream, and the yolks of four hard-boiled eggs rubbed to a smooth paste, a saltspoonful of pepper, two tablespoonfuls of olive oil; mix thoroughly until you have a perfectly smooth paste. Put this between slices of brown bread and b.u.t.ter, trim off the crusts, and cut into triangles. The top may be garnished with cress or lettuce.

Salad Sandwiches

Chop fine half a pound of cold, cooked chicken; mix with it six tablespoonfuls of mayonnaise dressing; add half a teaspoonful of salt and a saltspoonful of pepper; put this between slices of bread and b.u.t.ter, and cut into fancy shapes.

These sandwiches may also be trimmed with lettuce or cress, and almost any meat may be subst.i.tuted for the chicken. If beef is used, a tablespoonful of tomato catsup may be added; with mutton a tablespoonful of capers. Beef is much better garnished with cress, mutton with mint, chicken with lettuce or celery.

Lobsters and crabs may be mixed with mayonnaise and used as a salad sandwich; garnish of course with lettuce.