,transcriber's ,note3 ,every effort has been made to replicate this text as faithfully as possible1 including inconsistencies in spelling and hyphenation2 changes 7corrections of spelling and punctuation7 made to the original text are listed at the end of this file4 ,sandwiches ,by ,,mrs4 ,s4 ,t4 ,,rorer ,author of ,mrs4 ,rorer's ,new ,cook ,book1 ,philadelphia ,cook ,book1 ,bread and ,bread-,making1 and other ,valuable ,works on ,cookery4 ,revised and ,enlarged ,edition ,,philadelphia ,,arnold ,,and ,,company #dbj ,,sansom ,,street ,copyright1 #ahid1 #aiab1 by ,mrs4 ,s4 ,t4 ,rorer ,all ,rights ,reserved ,printed at the ,sign of the ,ivy ,leaf in ,sansom ,street1 ,philadelphia by ,george ,h ,buchanan ,company ,,contents ,,sandwiches #g ,to ,keep ,sandwiches #i ,bread #i ,yeast #aj ,german ,potato ,bread #aa ,nineteenth ,century ,bread #ab ,white ,bread #ab ,nut ,bread #ac ,anchovy ,sandwiches #ac ,anchovy and ,egg ,sandwiches #ad ,cold ,beef ,sandwiches #ad ,caviar ,sandwiches ,no4 #a #ae ,caviar ,sandwiches ,no4 #b #ae ,celery ,sandwiches #af ,celery ,salad ,sandwiches #af ,rolled ,bread and ,butter ,sandwiches #ag ,rolled ,chicken ,sandwiches #ag ,sandwiches la ,rorer #ah ,chicken and ,almond ,sandwiches #ai ,chicken and ,lettuce la ,kendall #ai ,princess ,sandwiches #bj ,windsor ,sandwiches #bj ,tea ,biscuit ,sandwiches #ba ,cheese ,sandwiches ,no4 #a #bc ,cheese ,sandwiches ,no4 #b #bc ,cheese ,sandwiches ,no4 #c #bd ,workman's ,cheese ,sandwiches #bd ,german ,sandwiches #be ,honolulu ,sandwiches #be ,my ,favorite #bf ,creole ,sandwiches #bf ,curry ,sandwiches #bg ,deviled ,cheese ,sandwiches #bh ,roquefort ,sandwiches #bh ,camembert ,sandwiches #bh ,cottage ,cheese ,sandwiches #bi ,salt-,cucumber ,sandwiches #bi ,cucumber ,sandwiches #cj ,curried ,oyster ,sandwiches #ca ,curried ,egg ,sandwiches #cb ,curried ,sardine ,sandwiches #cb ,curried ,chicken ,sandwiches #cc ,crab ,sandwiches #cc ,cream of ,chicken ,sandwiches #cd ,deviled ,sandwiches #ce ,egg ,sandwiches ,no4 #a #ce ,egg ,sandwiches ,no4 #b #cf ,fish ,sandwiches #cf ,flaked ,fish ,sandwiches #cf ,spanish ,sandwiches #cg ,salmon ,sandwiches #cg ,swedish ,sandwiches #ch ,french ,chicken ,sandwiches #ci ,game ,sandwiches #ci ,german ,sandwiches #dj ,ham ,sandwiches #dj ,indian ,sandwiches #da ,lettuce ,sandwiches #da ,lobster ,sandwiches #db ,lobster ,salad ,sandwiches #dc ,mutton ,sandwiches #dc ,mutton ,club ,sandwiches #dd ,english ,mutton ,sandwiches #de ,spring ,lamb ,sandwiches #de ,turkish ,sandwiches #de ,picnic ,sandwiches #df ,potato ,sandwiches #dg ,salad ,sandwiches #dg ,fish ,salad ,sandwiches #dh ,sardine ,salad ,sandwiches #dh ,sardine ,sandwiches #di ,swiss ,sandwiches #di ,tongue ,sandwiches #ej ,sandwich ,dressing #ea ,farmer's ,sandwiches #ea ,farmer's ,egg ,sandwiches #eb ,deviled ,beef ,sandwiches #eb ,corned ,beef ,sandwiches #ec ,plain ,corned ,beef ,sandwiches #ec ,sandwiches la ,stanley #ed ,english ,salt-,beef ,sandwiches #ed ,sandwiches la ,bernhardt #ee ,east ,indian ,lentil ,sandwiches #ee ,nut-,butter ,sandwiches #ef ,filipino ,sandwiches #ef ,,sweet ,,sandwiches #eg ,cherry ,sandwiches #eg ,fig ,sandwiches #eh ,fruit and ,nut ,sandwiches #eh ,orange ,marmalade ,sandwiches #ei ,sponge ,cake ,sandwiches #ei ,fresh ,fruit ,sandwiches #fj ,raisin ,sandwiches #fj ,afternoon ,teas #fa ,nut and ,apple ,sandwiches #fa ,grape ,fruit ,sandwiches #fb ,ginger ,sandwiches #fb ,,canap,s #fc ,anchovy ,canaps #fc ,caviar ,canaps #fc ,swedish ,canaps #fd ,chopped ,tongue ,canaps #fd ,sardine ,canaps #fe ,fish ,canaps #fe ,deviled ,oyster ,canaps #ff ,pt de ,foie ,gras ,canaps #ff ,hot ,canaps #fg ,fish ,canaps #fg ,lobster ,canaps #fi ,sweetbread ,canaps #gj ,canaps la ,trinidad #ga ,game ,canaps #gb ,lamb ,canaps #gc ,club-,house ,sandwiches #gd ,,scented ,,sandwiches #ge ,rose ,sandwiches #ge ,nasturtium ,sandwiches #gf ,violet ,sandwiches #gf ,,sandwiches ,sandwiches may be made from one of three or four kinds of bread2 whole wheat bread1 ,boston brown or oatmeal bread1 white bread and rye bread made into square1 deep loaves2 in fact1 all bread used for sandwiches should be made especially for the purpose1 so that the slices may be in good form1 and sufficiently large to cut into fancy shapes4 ,the butter may be used plain1 slightly softened or it may be seasoned and flavored with just a suspicion of paprika1 a little white pepper1 and a few drops of ,worcestershire sauce4 ,for ordinary sandwiches use the bread without toasting4 ,for canaps1 toast is to be preferred4 ,sandwiches are principally used for buffet lunches or evening sociables1 where only a light1 substantial lunch is required4 ,in these days they are made in great varieties4 ,almost all sorts of meat1 if properly seasoned1 may be made into delicious sandwiches4 ,if the meat is slightly moistened with cream or olive oil1 sandwiches for traveling1 provided each one is carefully wrapped in oiled paper1 will keep fresh three or four days4 ,the small ,french rolls may have the centres scooped out1 the spaces filled with chicken salad or chopped oysters1 and served as sandwiches4 ,the rolls may be made especially for that purpose1 not more than two inches long and one and a half inches wide2 with coffee1 they make an attractive meal easily served4 ,ordinary sandwiches may be made either square1 triangular1 long1 narrow1 round or crescent shaped4 ,one slice of bread will usually make one round sandwich and one crescent1 provided the cutting is done economically4 ,meat used for sandwiches should be chopped very fine and slightly moistened with cream1 melted butter1 olive oil or mayonnaise dressing well seasoned4 ,fish should be rubbed or pounded in a mortar2 add enough sauce tartare to make it sufficiently moist to easily spread4 ,turkey1 chicken1 game1 tongue1 beef and mutton1 with their proper seasonings1 moistened with either mayonnaise or ,french dressing1 make exceedingly nice sandwiches4 ,to ,keep ,sandwiches ,it is frequently necessary to make sandwiches several hours before they are needed4 ,as they dry quickly they must be carefully wrapped or they will be unpalatable4 ,wring from cold water two ordinary tea towels2 put one on top of the other4 ,an old tablecloth will answer the purpose very well4 ,as fast as the sandwiches are made put them on top of the damp towel2 when you have the desired quantity1 cover the top with moist lettuce leaves2 fold over the towels1 and put outside of this a perfectly dry1 square cloth4 ,sandwiches will keep in this way for several hours1 and in perfectly good condition4 ,on a very warm day they may be covered all over with moist lettuce leaves2 use the green ones that are not so palatable or sightly for garnishing4 ,bread ,to make good sandwiches1 especially when one is a long way from a city1 it is quite necessary to know how to make sandwich bread1 which is quite different1 or should be1 from ordinary bread4 ,compressed yeast is always to be preferred1 but if one cannot get it1 the next best is good home-made yeast4 ,bread for sandwiches must be baked in rather large square pans1 and must be just a little lighter and softer than bread for the table4 ,the following recipes will1 ,i am sure1 help the out of town housewife4 ,nut bread is usually made into simple bread and butter sandwiches2 the nuts in the bread are quite sufficient filling4 ,yeast #d good sized potatoes #a quart of boiling water #b tablespoonfuls of sugar #a tablespoonful of salt ,pare and grate the potatoes into the hot water1 stir over the fire until it reaches boiling point1 and simmer gently for five minutes4 ,take from the fire1 add the sugar and salt1 and when lukewarm add a cupful of yeast1 or two dry yeast cakes that have been moistened in a little water1 or one cake of compressed yeast4 ,turn the mixture into a jar and cover with a saucer4 ,stir it down as fast as it comes to the top of the jar4 ,when it falls1 or ceases to be very light1 which will be five or six hours1 pour it into a bottle1 put the cork in very loosely and stand it in a cold place4 ,use one cupful of this to each two loaves of bread4 ,german ,potato ,bread ,boil one potato until tender2 mash it through a sieve1 add to it a half pint of warm water and a teaspoonful of sugar4 ,stir in one cupful of flour and one cupful of yeast2 let this stand for two hours1 or until very light4 ,it is better to make this at seven o'clock1 so the bread may be sponged at nine or ten4 ,scald a pint of milk1 add to it a pint of water1 beat in a quart and a pint of flour4 ,the batter should be thick enough to drop1 rather than pour from the spoon4 ,then stir in the potato starter1 and stand in a place about #fe ,fahr4 over night4 ,next morning knead thoroughly1 adding flour4 ,put this aside until very light1 about two hours1 then mold into loaves1 put it into square greased pans1 and when light bake in a moderately quick oven three-quarters of an hour4 ,this recipe will make two box loaves and a dozen rolls4 ,nineteenth ,century ,bread ,scald a pint of milk1 add a pint of water1 a teaspoonful of salt1 and when lukewarm1 one compressed yeast cake moistened in a little warm water4 ,add sufficient whole wheat flour to make a batter1 beat thoroughly1 cover and stand aside two and a half hours2 then stir1 adding more whole wheat flour until you have a dough4 ,knead quickly1 separate into loaves1 put each in a square greased pan1 cover and stand in a warm place about one hour1 until very light4 ,slash the top with a sharp knife1 brush with water and bake in a moderate oven three-quarters of an hour4 ,white ,bread ,add a pint of water to a pint of scalded milk2 when lukewarm add one compressed yeast cake1 moistened1 and a teaspoonful of salt4 ,add sufficient flour gradually1 beating all the while1 to make a dough4 ,knead this dough until it is soft and elastic1 and free from stickiness4 ,put it into a greased bowl1 stand it in a warm place three hours4 ,separate it into loaves1 knead five minutes1 put the loaves in square greased pans and stand aside until very light4 ,slash the top with a sharp knife1 brush with water1 and bake in a moderate oven three-quarters of an hour4 ,this should make two loaves1 or a dozen bread sticks and a dozen rolls4 ,nut ,bread #a quart of flour #d level teaspoonfuls of baking powder #a teaspoonful of salt #a cupful of chopped nuts #a cupfuls of milk ,add the baking powder and salt to the flour and sift them4 ,add the nuts1 mix thoroughly and gradually add the milk4 ,knead this into a loaf1 put it into a square pan1 brush the top with melted butter1 let it stand twenty minutes1 and bake in a moderate oven three-quarters of an hour4 ,anchovy ,sandwiches ,beat a quarter of a pound of butter to a cream1 adding gradually two tablespoonfuls of lemon juice1 a saltspoonful of paprika1 two tablespoonfuls of anchovy paste4 ,spread this on thin slices of bread1 put two together1 trim off the crusts1 and cut into triangles4 ,anchovy and ,egg ,sandwiches ,mash the yolks of four hard-boiled eggs with two tablespoonfuls of melted butter or olive oil1 add a half teaspoonful of salt1 a dash of paprika and a tablespoonful of anchovy paste or two mashed anchovies4 ,spread this between thin slices of buttered bread1 press the slices together1 trim off the crusts and cut into triangles4 ,sardines may be used in the place of anchovies4 ,cold ,beef ,sandwiches ,take the remains of cold roasted beef1 and chop very fine2 put it into a bowl2 to each half pint of meat1 add a half teaspoonful of salt1 a tablespoonful of tomato catsup1 a teaspoonful of ,worcestershire sauce and a teaspoonful of melted butter2 work this together4 ,cut the crust from the ends of a loaf of whole wheat bread2 butter lightly and slice2 so continue until you have the desired number of slices2 spread the slices with a layer of the seasoned meat2 put two slices together1 and cut into desired shapes4 ,caviar ,sandwiches ,no4 #a ,beat a quarter of a pound of butter to a cream2 add two tablespoonfuls of onion juice1 the same of lemon1 a saltspoonful of paprika1 and gradually four tablespoonfuls of caviar4 ,spread this on thin slices of brown bread or pumpernickel1 put two together1 press lightly and cut into long1 narrow shapes4 ,caviar ,sandwiches ,no4 #b ,cut slices of bread in crescent-shaped pieces1 butter one side and toast4 ,have ready two hard-boiled eggs1 remove yolks1 put them through sieve1 chop whites very fine1 and spread toast with layer of caviar2 then sprinkle over first a little of whites1 then a little of the yolks of the eggs4 ,put over in the form of a ring a piece of onion1 the onion having first been cut into thin slices1 and then separated4 ,celery ,sandwiches ,cut slices of bread1 butter one side and toast4 ,cut the white part of celery into thin slices1 cover it over the bread1 then cover this with a layer of mayonnaise dressing1 cover with another piece of toast1 cut into squares and serve4 ,all sandwiches of this kind must be used as soon as made4 ,celery ,salad ,sandwiches ,put four eggs into warm water2 bring to the boiling point1 and keep there1 without boiling1 for fifteen minutes4 ,take the white portion from one head of celery2 wash and chop it very fine4 ,remove the shells from the hard-boiled eggs1 and either chop them very fine or put through a vegetable press1 and mix with them the celery2 add a half teaspoonful of salt and a dash of pepper4 ,butter the bread before you cut it from the loaf4 ,after you have a sufficient quantity cut1 put over each slice a layer of the mixed egg and celery2 put right in the center of this a teaspoonful of mayonnaise dressing1 and sort of smooth it all over4 ,put two pieces together and press them lightly4 ,trim off the crusts1 and cut the sandwiches into pieces about two inches wide and the length of the slices4 ,rolled ,bread and ,butter ,sandwiches ,beat the butter to a cream4 ,remove the crusts from the loaf1 butter each slice before you cut it off1 and roll at once4 ,these may be tied with narrow baby ribbon or wrapped at once in waxed paper1 fringing and twisting the ends4 ,rolled ,chicken ,sandwiches ,trim the crusts from the entire loaf1 butter each slice and cut it off as thin as possible2 spread it quickly with the mixture1 roll and wrap it at once in waxed paper4 ,if the bread is home-made and cracks in the rolling1 put a colander over a kettle of boiling water1 throw in it a few slices at a time1 as soon as they have softened spread them with soft butter1 then cover with the mixture1 roll and wrap in waxed paper4 ,to make the mixture1 chop sufficient cold boiled chicken to make a pint4 ,rub together two level tablespoonfuls of butter and two of flour1 add slowly a half cupful of hot milk1 stir over the fire for a minute1 then add the chicken1 a level teaspoonful of salt1 a half teaspoonful of celery seed1 a saltspoonful of white pepper1 a dash of red pepper1 a teaspoonful of onion juice and a grating of nutmeg2 mix and cool4 ,this will make four dozen rolled sandwiches4 ,sandwiches la ,rorer ,chop sufficient white meat of cooked chicken to make a half pint4 ,select two fine bunches of cress1 and with a sharp knife shave it very fine4 ,wash and dry the crisp portion from a head of lettuce4 ,put the yolks of two eggs into a saucepan1 add the juice from two lemons and stir over hot water until the mixture is thick2 take from the fire and add slowly two tablespoonfuls of olive oil2 add this to the chicken and season with a half teaspoonful of salt and a dash of pepper4 ,butter a slice of white bread1 put over a rather thick layer of the chicken mixture1 then a slice of brown bread1 buttered on both sides2 cover this with a thick layer of cress1 dust it lightly with salt and pepper1 then another slice of white bread1 buttered2 press these firmly together1 trim the crusts and cut into fingers4 ,chicken and ,almond ,sandwiches ,chop sufficient cold cooked chicken to make a half pint4 ,chop a quarter of a pound of blanched almonds1 add them to the chicken1 add four tablespoonfuls of cream1 a half teaspoonful of salt and a dash of pepper2 mix thoroughly1 put between thin slices of buttered bread and cut into crescents or rounds4 ,chicken and ,lettuce la ,kendall ,put sufficient cold boiled chicken through the meat chopper to make a half pint1 pound it in a mortar or rub it in a bowl with the hard-boiled yolks of four eggs1 four tablespoonfuls of thick cream1 a half teaspoonful of salt1 a dash of pepper1 and if you have it1 two saltspoonfuls of celery seed2 in the winter you may add a half cupful of finely chopped celery4 ,butter thin slices of white bread1 cover them with this mixture1 place on top a slice of brown bread buttered on both sides1 then a thick layer of shredded celery1 with a tablespoonful of mayonnaise in the middle1 then another slice of buttered white bread2 press together1 trim the crusts and cut into fingers4 ,princess ,sandwiches ,chop sufficient cold chicken to make a half pint1 add the juice of half a lemon1 two tablespoonfuls of melted butter or olive oil1 twelve walnuts chopped very fine1 a half teaspoonful of paprika and a half teaspoonful of salt4 ,put this mixture between thin slices of buttered bread1 trim the crusts and cut into fingers4 ,windsor ,sandwiches ,chop sufficient cold boiled chicken to make a half pint1 add a half cupful of finely chopped celery1 a half teaspoonful of salt1 a dash of pepper and four tablespoonfuls of cream2 mix4 ,chop sufficient cold boiled ham or tongue to make a half pint1 add a tablespoonful of tomato catsup1 a few drops of ,worcestershire sauce and a dash of pepper4 ,trim the crusts from an entire loaf of bread1 butter the end of the loaf and cut off a thin slice1 and so continue until you have the desired quantity of bread4 ,shred one head of ,romaine or a bunch of cress4 ,this of course must be crisp and dry4 ,put a layer of the chicken mixture on the buttered side of a slice of bread1 put on top another slice of buttered bread1 then a thick layer of the shredded cress or ,romaine4 ,put a thick layer of the tongue mixture on another slice of bread and cover it over the cress4 ,press firmly together and cut the slices directly into halves the long way4 ,wrap in waxed paper or tie with baby ribbon4 ,served at afternoon teas4 ,if well made1 they are the most elaborate and dainty of all sandwiches4 ,tea ,biscuit ,sandwiches ,put one quart of flour into a bowl2 add four level teaspoonfuls of baking powder1 a teaspoonful of salt1 and sift4 ,rub in two level tablespoonfuls of butter and add sufficient milk to make a dough4 ,this dough must not be soft1 but must be sufficiently stiff to handle quickly4 ,knead quickly and roll into a sheet a quarter of an inch thick4 ,cut into good-sized round biscuits2 they must be at least two and a half to three inches in diameter4 ,brush them with milk and bake in a quick oven4 ,when done1 cut the center from each biscuit1 leaving a wall one inch thick2 take out the crumb4 ,fill this space with deviled chicken4 ,chop sufficient cold cooked chicken to make a pint2 add gradually eight tablespoonfuls of melted butter1 cream or olive oil1 a dash of cayenne1 a saltspoonful of white pepper1 a saltspoonful of celery seed and a saltspoonful of paprika4 ,when thoroughly mixed fill the spaces just even and send at once to the table4 ,these are nice for porch suppers1 and may be served with either tea1 coffee or chocolate1 or may be used as an accompaniment to mayonnaise of tomatoes4 ,cheese ,sandwiches ,no4 #a ,butter thin slices of pumpernickel or brown bread2 put between each two slices a very thin layer of ,swiss cheese1 put two together1 and cut into triangles2 garnish with cress4 ,cheese ,sandwiches ,no4 #b ,chop fine a quarter of a pound of soft ,american cheese2 put it into a saucepan1 add the yolk of one egg beaten with two tablespoonfuls of cream1 a saltspoonful of salt1 a dash of red pepper and half a teaspoonful of ,worcestershire sauce4 ,have ready cut and buttered a sufficient number of slices of bread1 either white or whole wheat4 ,stir the cheese over the fire until it is thoroughly melted2 take from the fire and when cool spread it between the slices of bread and butter2 that is1 spread it on one slice and cover with the other2 press two together and cut into forms4 ,cheese ,sandwiches ,no4 #c ,rub or pound until perfectly smooth or well mixed one tablespoonful of butter1 two tablespoonfuls of soft club-house cheese1 a tablespoonful of grated ,parmesan1 a saltspoonful of salt1 and a teaspoonful of anchovy paste2 add a teaspoonful of tarragon vinegar and a half saltspoonful of pepper4 ,cut the bread into thin slices1 toast it until it is crisp1 not hard2 spread this mixture on one slice1 cover it with another1 and cut into shapes4 ,workman's ,cheese ,sandwiches ,cut slices of brown bread about a half inch thick4 ,do not remove the crusts4 ,take a half pint of cottage cheese2 press it through a sieve2 add to it two tablespoonfuls of melted butter1 a half teaspoonful of salt and two tablespoonfuls of thick cream4 ,beat until smooth and light4 ,spread each slice of bread thickly with the cheese mixture1 then put a very thin slice of white bread on top of the cheese1 then cheese and brown bread1 press together4 ,have the outside brown bread with a layer of cheese on each1 and between the layers of cheese a slice of white bread4 ,these are palatable1 and are very much better for the average workman than bread and ham4 ,german ,sandwiches ,put a half pound of ,swiss cheese through the meat grinder2 add to it the yolks of two eggs1 four tablespoonfuls of olive oil1 a dash of cayenne and a half teaspoonful of salt4 ,rub until you have a perfectly smooth paste4 ,put this mixture between layers of buttered rye bread and serve4 ,do not trim the crusts nor cut4 ,honolulu ,sandwiches ,put two ,spanish sweet peppers 7pimientos71 one ,neufchatel cheese1 one pared and quartered apple and twelve blanched almonds through the meat grinder4 ,these may be put through alternately1 or mixed as you grind4 ,rub the mixture1 add a half teaspoonful of salt and a saltspoonful of paprika4 ,spread this between thin slices of buttered white or brown bread4 ,press1 cut the crusts and cut into fingers4 ,my ,favorite pound of ,american cheese cupful of thick sour cream #a teaspoonful of ,worcestershire sauce #a tablespoonful of tomato catsup teaspoonful of salt teaspoonful of paprika ,chop or mash the cheese1 add gradually the cream1 and when smooth add all the other ingredients4 ,spread this mixture on thin slices of buttered bread1 cover the top with chopped cress1 then cover with another slice of bread1 press the two together1 trim off the crusts and cut into triangles4 ,creole ,sandwiches ,put a half pound of ,american cheese through your meat grinder1 add to it one ,neufchatel cheese1 mix well together2 add one fresh peeled chopped tomato4 ,peel the tomato and cut it into halves2 squeeze out the seeds and chop the flesh quite fine4 ,add one finely chopped sweet red pepper4 ,add a half teaspoonful of salt and a little black pepper2 mix and spread between slices of white bread1 or you may use one slice of white with one slice of whole wheat bread4 ,these are usually served cut into rounds with an ordinary cake cutter4 ,if you cut these economically you can make one good sized round sandwich and a crescent from each1 or if you use a very small cutter you should make four round sandwiches4 ,curry ,sandwiches ,rub one ,neufchatel or ,philadelphia cream cheese to a paste4 ,add one pimiento1 chopped fine2 a dozen almonds put through the meat grinder2 a dozen pecan meats1 also ground2 a tablespoonful of tomato catsup1 a level teaspoonful of curry and two tablespoonfuls of desiccated grated cocoanut4 ,mix thoroughly1 add sufficient olive oil to make a smooth paste1 and spread between thin1 unbuttered slices of white bread2 trim the crusts and cut into long fingers4 ,these are nice to serve with plain lettuce salad at dinner4 ,deviled ,cheese ,sandwiches ,put one pound of ,american cheese through your meat chopper4 ,add two tablespoonfuls of tomato catsup1 one teaspoonful of ,worcestershire sauce1 a half teaspoonful of paprika1 a dash of cayenne1 two tablespoonfuls of olive oil or melted butter1 four tablespoonfuls of sherry and a half teaspoonful of salt4 ,mix until perfectly smooth1 and spread between thin slices of buttered bread2 trim the crusts and cut into triangles4 ,roquefort ,sandwiches ,mash a quarter of a pound of ,roquefort cheese1 adding gradually sufficient melted butter to make a paste4 ,spread this between slices of buttered bread1 press together1 trim the crusts1 and cut into fingers4 ,camembert ,sandwiches ,spread ,camembert cheese between slices of buttered whole wheat bread1 trim the crusts and cut into shape4 ,these may be served after lunch with coffee1 or are exceedingly nice for picnics or for afternoons where coffee is served4 ,cottage ,cheese ,sandwiches ,these are nice for country picnics4 ,the cottage cheese should be made rather dry4 ,after it has drained and is quite dry1 moisten it by adding either thick cream or melted butter2 do not make it too soft4 ,add a saltspoonful of black pepper and a palatable seasoning of salt4 ,spread between slices of buttered whole wheat or white bread1 press the two together1 trim the crusts and cut into shape4 ,salt-,cucumber ,sandwiches ,spread the bread1 and cut the slices about half an inch thick4 ,then cut a ,german or ,holland cucumber into very thin slices2 put these slices all over the bread4 ,take the center from a head of lettuce2 hold it together1 and slice it down in sort of shreds2 put this over the cucumber1 and have ready some white meat of chicken1 cut into the thinnest possible slices1 and cover the lettuce with chicken2 then sprinkle over more shredded lettuce and a little mayonnaise2 put over another slice of buttered bread2 press the two together1 trim into shape and serve on a napkin in a pretty wicker basket4 ,cucumber ,sandwiches ,these are very nice to serve with a fish course in place of bread or rolls and a salad4 ,slice the cucumbers very thin and soak them in ice water for one or two hours4 ,they must be crisp and brittle and made just at serving time4 ,beat together three tablespoonfuls of olive oil1 one tablespoonful of vinegar1 a saltspoonful of salt and a dash of pepper2 stand this dressing on the ice until it thickens4 ,butter thin slices of bread1 cover them with a layer of cucumbers that have been drained and dried on a napkin1 sprinkle over the dressing1 put on another layer of buttered bread4 ,press together1 trim the crusts and cut into triangles4 ,heap these at once on a napkin and send to the table4 ,curried ,oyster ,sandwiches ,butter a slice of bread before you take it off the loaf2 cut it about a half inch thick and remove the crusts4 ,first of all1 cover each slice with a thin layer of hard-boiled egg that has been pressed through a sieve or chopped very fine4 ,in the center of this sandwich put the soft parts of six pickled oysters4 ,put a tablespoonful of butter and one of flour into a little saucepan2 mix without melting2 add a gill of thick cream1 a teaspoonful of onion juice and a teaspoonful of curry and a half teaspoonful of turmeric4 ,bring to boiling point2 beat and stand away until perfectly cold4 ,when you are ready to serve the sandwiches1 cover each one with a thin layer of this sauce2 put a slice of bread on top1 press together1 and serve4 ,the sauce must not go over the sandwiches until you are ready to serve2 and then1 remember1 you have but one layer between two slices of bread4 ,curried ,egg ,sandwiches ,hard boil four eggs1 remove the yolks from the whites2 chop the whites very1 very fine1 and press the yolks through a sieve4 ,add to the yolks gradually four tablespoonfuls of melted butter or olive oil1 a half teaspoonful of salt1 a teaspoonful of onion juice1 a half teaspoonful of curry1 and rub until thoroughly smooth4 ,spread thin slices of bread1 cover them with a very thin layer of the yolk mixture1 then a layer of the chopped whites1 another slice of buttered bread4 ,press together1 trim the crusts and cut into shapes4 ,curried ,sardine ,sandwiches ,remove the heads1 tails and bones from one large box of sardines4 ,rub them to a paste1 add a tablespoonful of melted butter1 a half teaspoonful of curry powder and a saltspoonful of salt4 ,spread this mixture between slices of buttered bread1 press the two together1 trim the crusts and cut into shape4 ,curried ,chicken ,sandwiches ,chop sufficient cold boiled chicken to make a half pint4 ,rub together one tablespoonful of butter and one tablespoonful of flour2 add a half cupful of cold milk1 and stir over hot water until you have a smooth1 thick paste4 ,add the chicken gradually to this1 mashing and rubbing all the while4 ,add a level teaspoonful of curry powder1 a half teaspoonful of salt1 a teaspoonful of onion juice and a teaspoonful of lemon juice4 ,when cold1 spread between layers of buttered bread1 trim the crusts and cut into shapes4 ,almost any bits of left-over meat may be substituted for the chicken and made into sandwiches of this kind4 ,crab ,sandwiches ,remove the meat from six hard-boiled crabs2 mix it with four tablespoonfuls of mayonnaise dressing2 put it between slices of bread and butter and press two together2 trim off the crusts1 cut into triangles and serve at once4 ,crab and lobster sandwiches should not be allowed to stand for more than an hour1 and then must be wrapped carefully in a clean1 damp cloth4 ,cream of ,chicken ,sandwiches ,take sufficient white meat of chicken to make a half cup2 chop and pound it2 reduce it to a paste4 ,put a teaspoonful of granulated gelatin in two tablespoonfuls of cold water2 then stand it over the fire until it has dissolved4 ,whip a half pint of cream to a stiff froth4 ,add the gelatin to the chicken2 add a teaspoonful of grated horseradish and a half teaspoonful of salt4 ,stir this until it begins to thicken1 cool and add carefully the whipped cream and stand it away until very cold4 ,when ready to make the sandwiches1 butter the bread and cut the slices a little thicker than the usual slices for sandwiches4 ,cover each slice with this cream mixture2 trim off the crusts and cut sandwiches into fancy shapes4 ,garnish the top with olives cut into rings4 ,in the center of each sandwich make just a little mound of capers1 using the olives at the four corners2 each sandwich may be garnished in a different way4 ,little pieces of celery1 with the white top attached1 make also a pretty garnish4 ,these sandwiches are not covered with a second slice of bread4 ,deviled ,sandwiches ,chop a quarter of a pound of cold1 boiled tongue very fine2 add to it two tablespoonfuls of olive oil1 a dash of red pepper1 a teaspoonful of ,worcestershire sauce1 and a saltspoonful of paprika2 mix and add the hard-boiled yolks of three eggs that have been pressed through a sieve4 ,put this between thin slices of bread and butter1 and garnish with water cress4 ,egg ,sandwiches ,no4 #a ,take the hard-boiled yolks of six eggs and rub them to a paste1 adding gradually two tablespoonfuls of olive oil or thick cream4 ,add a dash of paprika1 one-half teaspoonful of salt1 spread and finish precisely the same as tongue sandwich4 ,egg ,sandwiches ,no4 #b ,put thin slices of hard-boiled eggs between slices of brown bread and butter2 dust the egg slightly with salt and pepper4 ,trim the edges of the sandwiches with either cress or lettuce1 and cut into triangles or squares4 ,fish ,sandwiches ,rub to a smooth paste a quarter of a pound of cold1 boiled fish2 add half a teaspoonful of ,worcestershire sauce1 a tablespoonful of olive oil1 a half saltspoonful of salt1 and a half saltspoonful of black pepper4 ,spread the slices of bread on the loaf1 cut them off about a half inch in thickness2 trim off the crusts1 put on each slice dainty lettuce leaves1 and fill the center with the fish mixture4 ,cover with another layer of buttered bread from which you have trimmed the crusts1 and press the two together4 ,flaked ,fish ,sandwiches ,flake cold boiled white fleshed fish1 dust it with salt and pepper and sprinkle it with lemon juice4 ,butter thin slices of brown bread2 do not trim off the crusts4 ,put on one slice a layer of thin crisp cucumber1 cover this with flaked fish1 put a tablespoonful of mayonnaise in the center1 put on another layer of chopped cress1 then a slice of buttered brown bread4 ,press together and cut into halves4 ,spanish ,sandwiches ,mash the hard-boiled yolks of three eggs1 add twelve boiled shrimps1 either pounded in a mortar or chopped very fine4 ,add three tablespoonfuls of olive oil or butter1 a tablespoonful of tomato catsup1 two saltspoonfuls of paprika1 four tablespoonfuls of chopped parsley1 a half teaspoonful of salt1 and at last stir in four tablespoonfuls of mayonnaise dressing4 ,spread this between thin slices of buttered bread1 trim the crusts and cut into shape4 ,salmon ,sandwiches ,flake cold boiled salmon1 or open a can of salmon1 drain it free from oil and break the fish apart in good-sized flakes2 sprinkle them with salt1 pepper and lemon juice4 ,butter slices of whole wheat or brown bread1 cover with a layer of the salmon1 then a thick layer of chopped cress or shredded celery4 ,put a tablespoonful of mayonnaise in the middle and cover with another slice of buttered bread4 ,press together1 trim the crusts and cut into triangles4 ,swedish ,sandwiches ,flake any cold cooked fish1 dust it with salt1 pepper and lemon juice4 ,rub the bottom of a bowl with a clove of garlic1 add a half cupful of mayonnaise1 four finely chopped gherkins1 twelve chopped olives and two tablespoonfuls of capers4 ,mix and stir in two tablespoonfuls of finely chopped parsley4 ,spread a thin layer of this dressing over a plain slice of bread1 do not butter the bread1 cover it with fish1 put on top a crisp lettuce leaf1 then cover with another slice of bread that has been spread with the dressing4 ,press1 trim the crusts and cut into fingers4 ,french ,chicken ,sandwiches ,chop the white meat of one chicken very fine2 pound to a paste4 ,add one-half teaspoonful of salt and a dash of red pepper4 ,cover one tablespoonful of gelatin1 with a tablespoonful of cold water1 soak it for about five minutes1 then add to it ten tablespoonfuls of thick cream2 stand this over teakettle and stir until gelatin is dissolved4 ,now1 beat into this the chicken1 stand it aside in a square pan until cold4 ,cut the chicken into very thin slices2 put a slice on a slice of buttered bread2 cover this with another slice of bread and cut into shape4 ,game ,sandwiches ,remove the breasts from two partridges after they have been baked or roasted4 ,chop the meat rather fine2 reduce two sardines to a paste4 ,while you are mashing the sardines1 add gradually about two tablespoonfuls of soft butter1 a dash of red pepper and a half teaspoonful of salt4 ,spread the bread first with the sardine paste2 then sprinkle over the chopped game2 dust this with salt and a little pepper2 cover with another slice of bread1 press lightly2 trim into shape4 ,german ,sandwiches ,cut thin slices of rye bread2 butter before you take them from the loaf4 ,spread each slice with a thin layer of limburger cheese4 ,cut bologna sausage into the thinnest possible slices2 cover the limburger with the sliced bologna1 and then a thin piece of pumpernickel2 cover with another slice of bread that has been coated with a layer of cheese4 ,press the two together2 do not remove the crusts4 ,serve on a napkin in a wicker basket4 ,ham ,sandwiches ,chop cold boiled ham very fine4 ,to each cupful of this ham1 after it has been chopped1 stir in two tablespoonfuls of melted butter1 dash of red pepper and about one-half teaspoonful of onion juice4 ,have bread sufficiently stale to cut nicely4 ,remove end crust1 butter and cut a very thin slice2 remove the crusts1 and spread with the ham paste4 ,serve same as tongue sandwiches4 ,indian ,sandwiches ,take two sardines1 remove skin and bones1 put them into mortar and pound fine2 add a teaspoonful of anchovy paste1 a dash of salt and red pepper and the hard-boiled yolks of six eggs1 rubbed smooth2 stir two tablespoonfuls of olive oil into the mixture at the last4 ,cut bread into slices about half an inch thick1 remove crusts1 then cut into crescent-shaped pieces1 toast1 butter and cover with the mixture1 serve at once4 ,lettuce ,sandwiches ,have bread made into a large1 square loaf1 take off the crust from one end1 butter and then cut into slices4 ,take the white part of lettuce1 wash and wipe it perfectly dry2 have ready three hard-boiled eggs1 remove the yolks1 put them through a sieve and rub to a perfectly smooth paste with four tablespoonfuls of very thick cream4 ,add one-half tablespoonful lemon juice and then stir in about four tablespoonfuls of whipped cream2 season with red pepper and add teaspoonful of salt4 ,cover slices of bread with leaves of lettuce1 put on a goodly quantity of dressing and then on top of this another slice of bread4 ,this may be served in squares tied together with ribbon1 or they may be pressed and cut into long narrow pieces4 ,of course1 they must be made only a short time before serving4 ,lobster ,sandwiches ,whole wheat bread or the ordinary ,boston brown bread is the most desirable for these sandwiches4 ,plunge the lobster into hot water2 bring to boiling point1 and simmer gently three-quarters of an hour2 remove the meat1 and cut it with a silver knife into dice4 ,now1 sprinkle the lobster with a little salt1 red pepper and a tablespoonful of tarragon vinegar4 ,allow it to stand for a few minutes1 and then sprinkle over two or three tablespoonfuls of melted butter4 ,as soon as the butter has chilled on the lobster1 put a goodly layer over a slice of buttered bread2 cover with another slice of bread2 press the two together1 and remove the crusts4 ,remember1 there is only one layer of lobster between two slices of bread4 ,lobster ,salad ,sandwiches ,cut fine the solid portion from one boiled lobster1 put it into a bowl1 dust it lightly with salt and pepper and sprinkle over two tablespoonfuls of lemon juice4 ,make a half cupful of mayonnaise from the yolk of one egg and eight tablespoonfuls of olive oil4 ,select crisp lettuce leaves4 ,mix the mayonnaise with the lobster1 put a thin layer over a slice of buttered bread1 cover with a lettuce leaf1 put another thin layer of lobster on top of the lettuce leaf1 then a second slice of buttered bread4 ,press firmly together1 cut off the crusts and cut the slices into halves long ways1 or you may make it into three fingers4 ,mutton ,sandwiches ,chop a half pound of cold1 cooked mutton very fine2 add two tablespoonfuls of cream or olive oil1 a tablespoonful of capers1 half a teaspoonful of salt1 and a saltspoonful of pepper2 mix thoroughly4 ,butter the slices on the loaf2 cut them one-half inch thick1 and trim off the crusts4 ,spread thickly with the mixture2 put at each of the four corners a mint leaf2 put on top another slice of buttered bread1 from which you have trimmed the crust1 press the two together1 and cut from corner to corner making four triangles4 ,these sandwiches may also be flavored with tomato catsup4 ,mutton ,club ,sandwiches ,cut brown bread into rounds or circles with an ordinary cake cutter4 ,chop one-half pound of cold1 boiled mutton rather fine2 add two tablespoonfuls of olive oil1 half a teaspoonful of salt1 and a saltspoonful of paprika4 ,peel four or five quite solid tomatoes1 cut them into slices and push out the seeds4 ,put a slice of tomato on top of a round of bread1 fill the space from which you have taken the seeds with the mutton mixture2 put on top another round of buttered bread1 and press the two together4 ,you may1 if you like1 put on top of the tomato a lettuce leaf1 and in the center of that half a teaspoonful of mayonnaise dressing4 ,nice for luncheon on a warm day4 ,english ,mutton ,sandwiches ,chop sufficient cold boiled mutton to make a pint4 ,add to it two tablespoonfuls of capers1 a half teaspoonful of salt1 six tablespoonfuls of cream or olive oil and a saltspoonful of pepper4 ,mash carefully and put between layers of buttered bread2 trim the crusts and cut into triangles4 ,spring ,lamb ,sandwiches ,grind sufficient lamb to make a half pint1 putting through the meat grinder with the lamb the leaves from six stalks of mint4 ,add a half teaspoonful of salt1 two tablespoonfuls of melted butter or cream1 and a saltspoonful of pepper4 ,rub this to a paste and spread between toasted ,english muffins4 ,leaves of mint may be put over the top of the lamb before putting the muffins together4 ,turkish ,sandwiches ,chop sufficient cold roasted mutton to make a pint2 add two solid tomatoes from a can of tomatoes1 or two fresh tomatoes1 peeled1 the seeds pressed out and the flesh chopped fine4 ,add a half cupful of pions or pine nuts1 and sufficient olive oil to bind the whole together4 ,spread this between thin1 warm milk or beaten biscuits and serve for afternoon tea or supper4 ,picnic ,sandwiches ,take the ordinary ,french rolls2 make a round opening in the top of each1 and then1 with your finger1 scoop out all the crumb1 leaving the roll in shape with a very small opening on top4 ,save the little piece of crust from the top of the opening4 ,mix together four olives1 one gherkin1 a tablespoonful of capers and one large green1 sweet pepper1 chopped very fine4 ,chop fine two ounces of tongue1 and mix it with the white meat of one chicken1 chopped fine4 ,mix together1 and moisten with a well-made mayonnaise dressing4 ,fill this into the roll1 put on the top1 and arrange neatly on a napkin in a wicker basket2 serve at once4 ,the rolls may be prepared and the mixture made some time before serving1 but the two should be put together at the last moment4 ,potato ,sandwiches ,mash four good-sized boiled potatoes2 add a level teaspoonful of salt1 four tablespoonfuls of thick cream1 and the yolks of four hard-boiled eggs rubbed to a smooth paste1 a saltspoonful of pepper1 two tablespoonfuls of olive oil2 mix thoroughly until you have a perfectly smooth paste4 ,put this between slices of brown bread and butter1 trim off the crusts1 and cut into triangles4 ,the top may be garnished with cress or lettuce4 ,salad ,sandwiches ,chop fine half a pound of cold1 cooked chicken2 mix with it six tablespoonfuls of mayonnaise dressing2 add half a teaspoonful of salt and a saltspoonful of pepper2 put this between slices of bread and butter1 and cut into fancy shapes4 ,these sandwiches may also be trimmed with lettuce or cress1 and almost any meat may be substituted for the chicken4 ,if beef is used1 a tablespoonful of tomato catsup may be added2 with mutton a tablespoonful of capers4 ,beef is much better garnished with cress1 mutton with mint1 chicken with lettuce or celery4 ,lobsters and crabs may be mixed with mayonnaise and used as a salad sandwich2 garnish of course with lettuce4 ,fish ,salad ,sandwiches ,flake one can of salmon1 or an equal quantity of cold boiled fish4 ,add to it a half teaspoonful of salt1 a dash of cayenne and one ordinary cucumber1 grated and drained4 ,just before serving time butter the bread1 cut it into thin slices1 put over the top a layer of the flaked fish1 then a thin layer of mayonnaise or sandwich dressing and another covering of bread4 ,press together1 trim the crusts and cut directly across the slice1 making two long sandwiches about an inch and a half to two inches wide4 ,sardine ,salad ,sandwiches ,these1 like salmon sandwiches1 are made from materials usually in every household1 and can be made at a moment's notice4 ,stir four tablespoonfuls of oil into an egg1 add a few drops of vinegar or lemon juice4 ,remove the sardines from the oil1 take off the tails and heads and remove the bones4 ,mash them in a bowl1 add a tablespoonful of vinegar1 or the same amount of lemon juice4 ,if you have lettuce or cress1 either shred it1 or put one leaf between the fish and the buttered bread4 ,sardine ,sandwiches ,cut slices of bread about one-half an inch thick1 butter and toast2 trim off the crust4 ,remove skin and bones from the sardines1 lay them carefully over toast2 have ready1 chopped very fine1 some olives and capers1 mixed together2 sprinkle these over the sardines1 then a teaspoonful of lemon juice to each sandwich4 ,cut into any shape you may desire and they are ready to serve4 ,swiss ,sandwiches ,put half a pound of ordinary schmierkase into a bowl1 rub it perfectly smooth2 add1 a teaspoonful at a time1 four tablespoonfuls of thick cream1 two tablespoonfuls of melted butter1 half a teaspoonful of salt1 and a saltspoonful of pepper4 ,butter the slices of bread on the loaf2 cut each off about a half inch in thickness1 trim off the crusts and spread with the cheese mixture2 put on top a layer of pumpernickel or rye bread2 on top of that another thin layer of cheese1 and on top of that another layer of white bread and butter2 press these lightly together4 ,if the crusts have been trimmed off1 cut the slices into three or four finger shaped sandwiches4 ,they should be the length of the slice and about one inch wide4 ,these are exceedingly nice garnished with cress4 ,in arranging them for serving1 put a layer of sandwiches and a layer of cress all through the basket or dish4 ,tongue ,sandwiches ,chop cold boiled tongue very fine4 ,to each cupful stir in two tablespoonfuls of melted butter1 dash of red pepper and about one-half teaspoonful of onion juice4 ,have bread sufficiently stale to cut nicely4 ,remove end crust1 butter and cut a very thin slice2 remove the crusts4 ,spread it with the tongue paste1 roll each sandwich carefully1 tie with narrow ribbon and put away until wanted4 ,these can be made several hours before serving4 ,sandwich ,dressing ,put four tablespoonfuls of vinegar and three of water into a saucepan over the fire2 add a half teaspoonful of salt and a half saltspoonful of pepper4 ,beat the yolks of four eggs until creamy1 add slowly to them the hot mixture4 ,stir over hot water until it is the consistency of mayonnaise dressing4 ,take from the fire and add carefully two level tablespoonfuls of butter4 ,farmer's ,sandwiches ,butter each slice on the loaf1 slice it off very thin4 ,remove the crusts1 lay a crisp lettuce leaf on one half the buttered slices1 spread with sandwich dressing and cover with a slice of buttered bread4 ,press the two together and cut into triangles4 ,cress1 ,romaine1 or bleached chicory may be used in place of lettuce4 ,these are more appetizing than ordinary bread and butter sandwiches1 and are made from materials found in every household4 ,farmer's ,egg ,sandwiches ,put six eggs into warm water1 bring to a boil and keep at boiling point1 without boiling hard1 for a half hour4 ,throw them into cold water1 remove the shells and cut them into slices lengthwise4 ,a very fine wire is best for cutting eggs4 ,butter the slices on the loaf1 then cut them off1 cover with slices of hard-boiled eggs1 dust lightly with salt and pepper4 ,spread the eggs carefully with sandwich dressing1 put on another slice of buttered bread1 press the two together and cut into triangles4 ,if you have lettuce or cress put a leaf over the dressing4 ,deviled ,beef ,sandwiches ,chop remains of cold cooked beef very fine4 ,to each pint add one tablespoonful of tomato catsup1 a dash of cayenne1 two tablespoonfuls of melted butter1 a teaspoonful of ,worcestershire sauce1 a half teaspoonful of paprika and a tablespoonful of onion juice4 ,rub to a paste and put between thin slices of buttered bread1 trim off the crusts and cut into triangles4 ,corned ,beef ,sandwiches ,chop sufficient cold cooked corned beef to make a pint4 ,add to it a teaspoonful of horseradish1 four tablespoonfuls of melted butter or olive oil and four or five tablespoonfuls of finely-shredded water cress4 ,put this between slices of buttered whole wheat or brown bread2 trim the crusts and cut into triangles4 ,plain ,corned ,beef ,sandwiches ,butter an equal quantity of white and whole wheat bread4 ,cut the cooked corned beef into very thin slices4 ,put a slice on a slice of buttered bread1 put on top a teaspoonful of creamed horseradish sauce1 spread it out1 cover with cress leaves1 or crisp lettuce leaf1 put on a slice of whole wheat bread1 press the two together1 trim the crusts and cut into fingers about one inch wide4 ,to make the creamed horseradish sauce1 stir thick1 dry whipped cream into dry horseradish4 ,if the horseradish is in vinegar1 press out the vinegar and then fold in the whipped cream4 ,sandwiches la ,stanley ,cut cold beef loaf or roll into very thin slices4 ,bake three or four bananas1 and make a creamed horseradish sauce according to preceding recipe4 ,butter white or whole wheat bread1 put on first a slice of meat1 then just a thin layer of the mashed baked banana1 then a teaspoonful of horseradish sauce1 and another slice of bread4 ,press together1 trim the crusts1 cut into triangles and serve4 ,these sandwiches should be served soon after they are made4 ,english ,salt-,beef ,sandwiches ,whip a half cupful of cream until it is very stiff4 ,put four tablespoonfuls of freshly grated horseradish or horseradish pressed free from vinegar into a bowl1 add the yolk of an egg and a saltspoonful of salt2 mix and fold in the whipped cream4 ,have ready very thin slices of cold boiled salt beef4 ,butter thin slices of bread1 put on a layer of salt beef1 then a thin layer of the horseradish sauce and another layer of buttered bread4 ,press together1 trim the crusts and cut into triangles4 ,sandwiches la ,bernhardt ,chop sufficient very rare cold roasted beef to make a half pint2 mix with it a dash of cayenne1 a half teaspoonful of salt1 a tablespoonful of tomato catsup1 a tablespoonful of mango chutney1 two shallots1 a half clove of garlic and a tablespoonful of olive oil4 ,spread this on a thin slice of buttered brown bread1 cover it with leaves of cress1 and then put on another thin slice of buttered white bread4 ,press the two together1 cut into crescents or triangles4 ,east ,indian ,lentil ,sandwiches ,take any left-over boiled or stewed lentils and press them through a sieve4 ,to each half cupful of this mixture add a half cupful of chopped pecans1 a level teaspoonful of curry and a saltspoonful of salt4 ,spread thin slices of brown bread with butter1 then put over a thick layer of this mixture and cover with chopped parsley4 ,cover with another layer of brown bread1 press together1 trim the crusts and cut into fingers4 ,nut-,butter ,sandwiches ,mix one glass of nut butter with two tablespoonfuls of olive oil and one tablespoonful of chopped pimientos4 ,spread this on a slice of unbuttered brown bread1 cover with finely-chopped cress or shredded lettuce1 place on top a slice of buttered bread1 press the two together1 trim the crusts and cut into fingers an inch wide4 ,filipino ,sandwiches ,add one grated pineapple to a tumbler of peanut butter1 mix thoroughly1 add a tablespoonful of lemon juice1 a dash of cayenne1 a half teaspoonful of paprika4 ,put this between thin slices of brown bread1 buttered2 press together and cut into halves4 ,,sweet ,,sandwiches ,under this heading we place all those dainty sandwiches that are made from thin slices of bread and butter and a jam or fruit filling4 ,they are usually cut into circles2 it is more economical to do this before the bread is buttered1 unless you can cut rounds from one side1 and a crescent above it4 ,almost any sweet may be used4 ,serve with chocolate or coffee according to the fruit1 either for an afternoon tea or an evening4 ,cherry ,sandwiches ,chop a quarter of a pound of candied cherries very fine1 adding occasionally as you chop them a few drops of orange juice1 if you use wine1 a few drops of sherry4 ,mix thoroughly and spread over water thins1 making it a little deeper in the center than at the edges4 ,these sandwiches are better made from crackers than from bread4 ,arrange neatly on a pretty glass dish1 and they are ready to serve4 ,fig ,sandwiches ,split a dozen figs and scrape out the soft portion1 rejecting the skins2 work this to a paste4 ,cut the slices of bread from the loaf1 buttering before you cut them2 make them quite thin4 ,remove the crusts1 and spread this thick paste over the bread and roll carefully2 press for a moment until there is no danger of the roll opening2 roll each in a piece of tissue paper2 twist the ends as you would an old-fashioned secret1 or they may be tied with baby ribbon4 ,these are exceedingly wholesome and palatable4 ,fruit and ,nut ,sandwiches ,these are perhaps the most attractive of all the sweet sandwiches4 ,put through the meat chopper a quarter of a pound of almonds with half a pound of washed figs1 the same quantity of dates1 the same of raisins1 and a pound of pecan nuts2 put them through alternately so that they will be mixed in chopping4 ,pack the mixture into round baking powder tins1 pressing it down firmly1 and stand it aside over night4 ,when wanted1 dip the tin in hot water1 loosen it with a knife and shake out the mixture4 ,with a sharp knife cut into very thin slices and put them between two rounds of buttered bread4 ,serve with chocolate4 ,the combination may be varied2 candied cherries1 citron or any of the candied fruits may be substituted for the dates and figs4 ,brazilian and pine nuts may be substituted for a portion of the pecans4 ,orange ,marmalade ,sandwiches ,these sandwiches may be made precisely the same as fig sandwiches1 substituting the orange marmalade for the figs4 ,sponge ,cake ,sandwiches ,bake a sponge cake in a square loaf2 cut it into slices a quarter of an inch thick2 cut the slices into rounds with a small biscuit cutter4 ,with another small cutter take out the center leaving the ring2 put this ring on top of a solid round making sort of a patty as it were2 fill the spaces with a mixture of chopped candied fruit that has been soaked in orange juice over night2 cover the top with the meringue made from white of egg and sugar2 put them in the oven to brown1 dish neatly and they are ready to use4 ,these cannot stand over an hour as the fruit will soften the cake4 ,fresh ,fruit ,sandwiches ,these sandwiches are exceedingly nice to serve for afternoon teas4 ,they must be used soon after they are made4 ,they will1 however1 if wrapped in a damp napkin1 keep for an hour1 but as fruit is soft the bread is liable to become moist1 which spoils the sandwich4 ,butter the bread and put between layers of sliced strawberries1 dusted with powdered sugar2 or raspberries1 or large blackberries cut into halves2 or peaches1 finely chopped2 or apple seasoned with a little salt1 pepper1 olive oil and lemon juice2 or sliced bananas with a dash of lemon juice1 are all nice4 ,raisin ,sandwiches ,put one-half pound of seeded raisins through the meat grinder1 add a quarter of a pound of almonds that have been blanched1 dried and ground4 ,add a half tumbler of quince jelly1 mix thoroughly and put between thin slices of buttered white bread4 ,these sandwiches are very nice in place of cake for afternoon teas or evening companies4 ,afternoon ,teas ,stone a quarter of a pound of dates1 put them through a meat grinder1 add to them a half tumbler of nut butter1 mix until smooth1 add four tablespoonfuls of sweet cream and a tablespoonful of orange juice4 ,put this mixture between thin slices of white buttered bread1 press together1 trim the crusts and cut into fingers or four small triangles4 ,nut and ,apple ,sandwiches ,put a half cupful of thick stewed apples into a bowl1 add the grated yellow rind of quarter of an orange and one cupful of finely chopped mixed nuts4 ,spread this on saltines1 ,uneedas1 or any crisp cracker4 ,put on top another cracker and serve at once4 ,these are very nice for children's parties4 ,of course one may use buttered bread1 either white or brown4 ,grape ,fruit ,sandwiches ,spread any crisp cracker with a thin layer of grape fruit marmalade1 put on top another cracker and serve at once4 ,ginger ,sandwiches ,put four or five pieces of ginger through your meat chopper4 ,stir this paste into a half cupful of orange marmalade4 ,put between slices of buttered bread1 press them together1 trim the crusts and cut into fingers4 ,these are nice for afternoon teas4 ,ginger and carrot marmalade are also very nice4 ,,canap,s ,these are slices of bread cut into fancy shapes1 toasted or quickly fried in hot oil1 or they may be spread with butter and browned in a quick oven4 ,one slice only is used for each canap4 ,the mixture is spread on top1 the top garnished1 and the canap used at once4 ,anchovy ,canaps ,cover a round or square of toast with anchovies that have been mashed and seasoned with a little tomato catsup4 ,put a little chopped celery around the edge as a garnish and send at once to the table4 ,caviar ,canaps ,season the caviar with onion and a very little lemon juice2 spread over a round or square canap1 put chopped onion around the edge1 garnish the top with a hard-boiled egg2 place on paper mats and send at once to the table4 ,these are used as first course at lunch or dinner4 ,swedish ,canaps ,cut thick slices of whole wheat or ,graham bread1 trim the crusts and hollow out the centers1 being careful not to make a hole all the way through4 ,pound or mash the hard boiled yolks of three eggs with a tablespoonful of anchovy paste or two anchovies1 two tablespoonfuls of butter and a dash of lemon juice4 ,cut a dill pickle lengthwise into slices an eighth of an inch thick1 then cut these slices into long strips a half inch wide4 ,cut large pickled beets into strips of the same width4 ,cut a dozen pimolas into halves4 ,butter the bread1 fill with the paste1 put over the strips of dill pickle1 leaving one inch between each strip4 ,cross these with strips of pickled beets1 put half of a pimola into each square4 ,dish on paper mats4 ,serve as an appetizer before soup4 ,chopped ,tongue ,canaps ,chop cold1 cooked tongue very fine2 season it with two tablespoonfuls of olive oil and a dusting of pepper2 spread it over the top of a round of toasted bread2 garnish the edge with the small leaves of cress1 put a little grated hard-boiled egg in the center and send at once to the table4 ,sardine ,canaps ,remove the skin and pound the sardines to a paste2 put a thick layer of this paste over the top of a round of toasted bread4 ,cut one gherkin into very thin slices1 arrange them overlapping around the edge2 put a little finely chopped hard-boiled egg in the center1 and they are ready to serve4 ,fish ,canaps ,pound a quarter of a pound of cooked fish to a paste2 season it with a few drops of onion juice1 a saltspoonful of salt1 and a dash of black pepper4 ,stir into it two tablespoonfuls of sauce tartare2 spread this on six or eight rounds of buttered bread browned in the oven2 garnish the tops with grated cucumber and send to the table4 ,deviled ,oyster ,canaps ,cut slices of bread into squares1 toast and remove the crusts4 ,remove the hard part from a pint of pickled oysters1 place oysters over bread1 close together and in rotation1 dust thickly with red pepper2 put over as a thin covering a highly seasoned sauce mayonnaise1 and serve4 ,do not put over a second piece of bread4 ,pt de ,foie ,gras ,canaps ,for twenty-four sandwiches take one tureen of foie gras4 ,remove the fat1 and mash the foie gras to a perfectly smooth paste1 adding gradually four tablespoonfuls of soft1 not melted1 butter2 add a dash of cayenne and a half teaspoonful of salt and about ten drops of onion juice1 and press the whole through a sieve4 ,cut slices of bread into fancy shapes and toast2 crescents are very pretty4 ,cover each slice thickly with this paste2 garnish with hard-boiled white of egg1 cut into diamonds or tiny crescents1 and olives cut into rings4 ,arrange neatly1 and they are ready to serve4 ,hot ,canaps ,a canap is the half of a sandwich1 as it were4 ,minced meats of various kinds are served on one slice of bread4 ,in many books they are called uncovered sandwiches4 ,the cold canaps are placed always among the appetizers and served before the soup4 ,they are made of such materials as caviar1 sardines1 anchovies1 pickled oysters1 pickled lobster1 deviled shrimps1 or a mixture of one or two of these materials4 ,a hot canap1 however1 is served in the place of fish or as an entre4 ,if they are dressed with either fish or shell-fish they will take the place of that course4 ,when made from chicken1 sweetbreads or game1 should be served as an entre1 following the fish4 ,fish ,canaps ,pick apart sufficient cold cooked fish to make a half pint4 ,rub together two level tablespoonfuls of butter and two of flour1 add a half pint of milk1 stir until boiling1 add a half teaspoonful of salt1 a teaspoonful of soy1 a dash of red pepper and a half saltspoonful of black pepper4 ,when this is hot add the fish and four or five nice sliced mushrooms2 stand over hot water1 without stirring1 until the fish is thoroughly heated4 ,while this is heating1 trim the crusts from six slices of bread2 toast the one side carefully4 ,have ready in your pastry bag with a star tube a pint of light mashed potatoes2 press in a rope-like form1 or in small rosettes1 around the edge of the bread on the untoasted side4 ,brush the bread with a little melted butter1 put them in the oven until the potatoes and bread are a golden brown4 ,dish these on square paper mats on individual plates1 fill the centers with the creamed fish and send at once to the table4 ,canned salmon may be used in the place of fresh boiled fish4 ,lobster ,canaps #a three-pound lobster ,the yolks of two eggs #b level tablespoonfuls of butter #b level tablespoonfuls of flour pint of milk #a tablespoonful of chopped parsley #a level teaspoonful of salt #a saltspoonful of white pepper #a pint of mashed potatoes #f slices of bread ,toast the bread and arrange the potatoes according to the preceding recipe4 ,rub the butter and flour together1 add the milk2 when boiling add the seasoning and the lobster4 ,when very hot stir in carefully the well-beaten yolks of the eggs4 ,stir this until it is smoking hot1 but be careful not to boil1 or it will curdle4 ,fill this on top of the toast that has been garnished with potatoes1 dust with chopped parsley and send to the table4 ,shrimps may be substituted for lobster4 ,sweetbread ,canaps #a pair calf's sweetbreads can of mushrooms #b level tablespoonfuls of butter #b level tablespoonfuls of flour pint of milk teaspoonful of salt #a saltspoonful of pepper ,boil the sweetbreads carefully for three-quarters of an hour2 throw them into cold water2 pick them apart1 rejecting the membrane4 ,chop the mushrooms very fine1 add them to the sweetbreads4 ,rub the butter and flour together1 add the milk2 when boiling add the salt1 pepper1 sweetbreads and mushrooms2 cover and stand over hot water ten to fifteen minutes4 ,serve them on slices of bread1 garnished with mashed potatoes pressed through a star tube4 ,canaps la ,trinidad ,half the white meat from one boiled chicken #a pair of sweetbreads #f large fresh mushrooms #b level tablespoonfuls of butter #b level tablespoonfuls of flour pint of milk #b yolks of hard-boiled eggs #a level teaspoonful of salt #a saltspoonful of pepper ,cut twelve slices of bread2 trim the crusts so the slices will be of even size4 ,cut out the centers from one-half the slices1 leaving a wall of one inch4 ,toast the solid slices4 ,brush the untoasted edge of the bread with a little white of egg1 lay on the rims and put them in the oven to toast on the upper side4 ,pick the sweetbreads apart1 after they are carefully cooked1 rejecting the membrane4 ,slice the mushrooms4 ,cut the chicken into dice4 ,put the butter into a saucepan1 add the mushrooms1 toss for a minute until the mushrooms are slightly softened1 then add the flour1 mix1 and add the milk1 salt and pepper4 ,cover this on the back part of the stove for ten or fifteen minutes until the mushrooms are cooked2 then add the meat4 ,stand this over hot water ten or fifteen minutes4 ,the toast should now be done and crisp4 ,arrange each canap on a square of lace paper on an individual heated dish1 put the mixture in the center1 garnish with the yolk of the eggs pressed through a sieve4 ,garnish the very top with a little chopped truffle or a little chopped parsley4 ,these are the handsomest of all hot canaps1 and while they are usually served following the soup at dinner1 they may be used for the main course at a ladies' luncheon1 or at a supper4 ,game ,canaps ,cut any pieces of left-over game into dice4 ,put two tablespoonfuls of butter and two of flour in a saucepan1 add a half pint of stock4 ,when boiling add a half can of very fine mushrooms1 a tablespoonful of chopped ham1 a tablespoonful of chopped parsley1 a level teaspoonful of salt and a saltspoonful of pepper4 ,bring this to a boil1 add the game2 stand over hot water for fifteen or twenty minutes until the game has absorbed part of the sauce1 then add two tablespoonfuls of sherry or ,madeira1 and fill into the square canaps made the same as in preceding recipe4 ,lamb ,canaps #b cans1 or one quart of cooked peas #a blade of mace #b level tablespoonfuls of butter #b level tablespoonfuls of flour pint of stock #a teaspoonful of kitchen bouquet teaspoonful of salt #a tablespoonful of chopped onion #b tablespoonfuls of claret #a saltspoonful of pepper ,put the butter and onion in a saucepan1 shake it over the fire1 then add the cold boiled lamb1 cut into blocks2 you should have one pint4 ,when this is boiling add all the seasoning and stand the mixture over hot water on the back of the stove while you make the canaps4 ,press the peas through a sieve2 the pulp must be quite dry2 add to it a palatable seasoning of salt and pepper and one or two tablespoonfuls of melted butter4 ,put these in a pastry bag4 ,toast the bread on one side1 put the peas around in rope-like form1 or roses1 on the untoasted side1 making a border sufficiently high to hold the lamb4 ,stand in the oven until the bread is carefully toasted4 ,arrange them on lace papers on heated plates1 fill the center with the lamb mixture and send to the table4 ,club-,house ,sandwiches ,club-house sandwiches may be made in a number of different ways1 but are served warm as a rule on bread carefully toasted at the last moment4 ,put on top of a square of toasted bread a thin layer of broiled ham or bacon2 on top of this a thin slice of ,holland pickle1 on top of that a thin slice of cold roasted chicken or turkey1 then a leaf of lettuce in the center of which you put a teaspoonful of mayonnaise dressing2 cover this with another slice of buttered toast4 ,press the two together1 and cut from one corner to another making two large triangles1 and send at once to the table4 ,people not using ham may make a palatable sandwich by putting down first a layer of cold boiled tongue1 then a layer of ,holland cucumber1 a layer of turkey or chicken1 another layer of cucumber and the slice of toast4 ,garnish with little pieces of water cress before putting on the last slice4 ,,scented ,,sandwiches ,there is a group of rather sthetic sandwiches made from thin slices of bread and butter flavored or scented with flowers4 ,among those in common use are clover1 rose and the nasturtium4 ,the crust is trimmed off from the outside of the loaf2 the loaf placed down in a clean stone jar in a nest of clover blossoms2 the butter is put in a piece of cheese cloth and also covered with clover1 and the jar covered over night4 ,the next morning the bread and butter will have the flavor of clover4 ,rose ,sandwiches ,in making rose sandwiches cover the bread and butter with rose leaves over night4 ,put a few rose petals between the slices when making the sandwiches4 ,nasturtium ,sandwiches ,cover the bread and butter with nasturtium flowers over night4 ,in making the sandwiches place at each corner of the slice a flower1 so that in cutting from corner to corner you have a little triangular sandwich holding a nasturtium flower uncut4 ,violet ,sandwiches ,these are made the same1 covering the slice of bread and butter with the petals of the violet4 ,,additional ,,recipes ,,index ,afternoon ,teas1 #fa ,anchovy ,canaps1 #fc and ,egg ,sandwiches1 #ad ,sandwiches1 #ac ,beef1 ,corned1 ,sandwiches1 #ec ,deviled1 ,sandwiches1 #eb ,english ,salt1 ,sandwiches1 #ed ,plain ,corned1 ,sandwiches1 #ec ,bread1 #i ,german ,potato1 #aa ,nineteenth ,century1 #ab ,nut1 #ac ,white1 #ab ,cake1 ,sponge1 ,sandwiches1 #ei ,camembert ,sandwiches1 #bh ,canaps1 #fc la ,trinidad1 #ga ,anchovy1 #fc ,caviar1 #fc ,chopped ,tongue1 #fd ,deviled ,oyster1 #ff ,fish1 #fe1 #fg ,game1 #gb ,hot1 #fg ,lamb1 #gc ,lobster1 #fi ,pt de ,foie ,gras1 #ff ,sardine1 #fe ,swedish1 #fd ,sweetbread1 #gj ,caviar ,canaps1 #fc ,sandwiches1 ,no4 #a1 #ae ,no4 #b1 #ae ,celery ,sandwiches1 #af ,salad ,sandwiches1 #af ,cheese1 ,cottage1 ,sandwiches1 #bi ,deviled1 ,sandwiches1 #bh ,sandwiches1 ,no4 #a1 #bc ,no4 #b1 #bc ,no4 #c1 #bd ,workman's1 #bd ,cherry ,sandwiches1 #eg ,chicken and ,almond ,sandwiches1 #ai ,lettuce ,sandwiches1 la ,kendall1 #ai ,cream of1 ,sandwiches1 #cd ,curried1 ,sandwiches1 #cc ,french1 ,sandwiches1 #ci ,rolled1 ,sandwiches1 #ag ,chopped ,tongue ,canaps1 #fd ,club-,house ,sandwiches1 #gd ,club1 ,mutton1 ,sandwiches1 #dd ,cold ,beef ,sandwiches1 #ad ,corned ,beef ,sandwiches1 #ec ,cottage ,cheese ,sandwiches1 #bi ,crab ,sandwiches1 #cc ,cream of ,chicken ,sandwiches1 #cd ,creole ,sandwiches1 #bf ,cucumber ,sandwiches1 #cj ,curried ,chicken ,sandwiches1 #cc ,egg ,sandwiches1 #cb ,oyster ,sandwiches1 #ca ,sardine ,sandwiches1 #cb ,curry ,sandwiches1 #bg ,deviled ,beef ,sandwiches1 #eb ,cheese ,sandwiches1 #bh ,oyster ,canaps1 #ff ,sandwiches1 #ce ,dressing1 ,sandwich1 #ea ,east ,indian ,lentil ,sandwiches1 #ee ,egg1 ,curried1 ,sandwiches1 #cb ,farmer's1 ,sandwiches1 #eb ,sandwiches1 ,no4 #a1 #ce ,no4 #b1 #cf ,english ,mutton ,sandwiches1 #de ,salt-,beef ,sandwiches1 #ed ,farmer's ,egg ,sandwiches1 #eb ,sandwiches1 #ea ,fig ,sandwiches1 #eh ,filipino ,sandwiches1 #ef ,fish ,canaps1 #fe1 #fg ,salad ,sandwiches1 #dh ,sandwiches1 #cf ,flaked ,fish ,sandwiches1 #cf ,french ,chicken ,sandwiches1 #ci ,fresh ,fruit ,sandwiches1 #fj ,fruit and ,nut ,sandwiches1 #eh ,fresh1 ,sandwiches1 #fj ,grape1 ,sandwiches1 #fb ,game ,canaps1 #gb ,sandwiches1 #ci ,german ,sandwiches1 #be1 #dj ,potato ,bread1 #aa ,ginger ,sandwiches1 #fb ,grape ,fruit ,sandwiches1 #fb ,ham ,sandwiches1 #dj ,honolulu ,sandwiches1 #be ,hot ,canaps1 #fg ,indian ,sandwiches1 #da ,lamb ,canaps1 #gc ,spring1 ,sandwiches1 #de ,lentil1 ,east ,indian1 ,sandwiches1 #ee ,lettuce ,sandwiches1 #da ,lobster ,canaps1 #fi ,salad ,sandwiches1 #dc ,sandwiches1 #db ,marmalade1 ,orange1 ,sandwiches1 #ei ,mutton1 ,english1 ,sandwiches1 #de ,club ,sandwiches1 #dd ,sandwiches1 #dc ,my ,favorite1 #bf ,nasturtium ,sandwiches1 #gf ,nineteenth ,century ,bread1 #ab ,nut and ,apple ,sandwiches1 #fa ,bread1 #ac ,butter ,sandwiches1 #ef ,orange ,marmalade ,sandwiches1 #ei ,oyster1 ,curried1 ,sandwiches1 #ca ,deviled1 ,canaps1 #ff ,pt de ,foie ,gras ,canaps1 #ff ,picnic ,sandwiches1 #df ,plain ,corned ,beef ,sandwiches1 #ec ,potato ,sandwiches1 #dg ,princess ,sandwiches1 #bj ,raisin ,sandwiches1 #fj ,rolled ,bread and ,butter ,sandwiches1 #ag ,chicken ,sandwiches1 #ag ,roquefort ,sandwiches1 #bh ,rose ,sandwiches1 #ge ,salad1 ,celery1 ,sandwiches1 #af ,fish1 ,sandwiches1 #dh ,lobster1 ,sandwiches1 #dc ,sandwiches1 #dg ,sardine1 ,sandwiches1 #dh ,salmon ,sandwiches1 #cg ,salt1 ,cucumber ,sandwiches1 #bi ,sandwich ,dressing1 #ea ,sandwiches1 #g la ,bernhardt1 #ee ,rorer1 #ah ,stanley1 #ed ,anchovy1 #ac and ,egg1 #ad ,camembert1 #bh ,caviar1 ,no4 #a1 #ae ,no4 #b1 #ae ,celery1 #af ,salad1 #af ,cheese1 ,no4 #a1 #bc ,no4 #b1 #bc ,no4 #c1 #bd ,chicken and ,almond1 #ai ,lettuce1 la ,kendall1 #ai ,club-,house1 #gd ,cold ,beef1 #ad ,corned ,beef1 #ec ,cottage ,cheese1 #bi ,crab1 #cc ,cream of ,chicken1 #cd ,creole1 #bf ,cucumber1 #cj ,curried ,chicken1 #cc ,egg1 #cb ,oyster1 #ca ,sardine1 #cb ,curry1 #bg ,deviled1 #ce ,beef1 #eb ,cheese1 #bh ,east ,indian ,lentil1 #ee ,egg1 ,no4 #a1 #ce ,no4 #b1 #cf ,english ,mutton1 #de ,salt-,beef1 #ed ,farmer's1 #ea ,egg1 #eb ,filipino1 #ef ,fish1 #cf ,salad1 #dh ,flaked ,fish1 #cf ,french ,chicken1 #ci ,game1 #ci ,german1 #be1 #dj ,ham1 #dj ,honolulu1 #be ,indian1 #da ,lettuce1 #da ,lobster1 #db ,salad1 #dc ,mutton1 #dc ,club1 #dd ,my ,favorite1 #bf ,nut-,butter1 #ef ,picnic1 #df ,plain ,corned ,beef1 #ec ,potato1 #dg ,princess1 #bj ,rolled ,bread and ,butter1 #ag ,chicken1 #ag ,roquefort1 #bh ,salad1 #dg ,salmon1 #cg ,salt-,cucumber1 #bi ,sardine1 #di ,salad1 #dh ,scented1 #ge ,spanish1 #cg ,spring ,lamb1 #de ,swedish1 #ch ,sweet1 #eg ,swiss1 #di ,tea ,biscuit1 #ba ,to ,keep1 #i ,tongue1 #ej ,turkish1 #de ,windsor1 #bj ,workman's ,cheese1 #bd ,sardine ,canaps1 #fe ,curried1 ,sandwiches1 #cb ,salad ,sandwiches1 #dh ,sandwiches1 #di ,scented ,sandwiches1 #ge ,nasturtium1 #gf ,rose1 #ge ,violet1 #gf ,spanish ,sandwiches1 #cg ,sponge ,cake ,sandwiches1 #ei ,spring ,lamb ,sandwiches1 #de ,swedish ,canaps1 #fd ,sandwiches1 #ch ,sweetbread ,canaps1 #gj ,sweet ,sandwiches1 #eg ,afternoon ,teas1 #fa ,cherry1 #eg ,fig1 #eh ,fresh ,fruit1 #fj ,fruit and ,nut1 #eh ,ginger1 #fb ,grape ,fruit1 #fb ,nut and ,apple1 #fa ,orange ,marmalade1 #ei ,raisin1 #fj ,sponge ,cake1 #ei ,swiss ,sandwiches1 #di ,tea ,biscuit ,sandwiches1 #ba ,to ,keep ,sandwiches1 #i ,tongue1 ,chopped1 ,canaps1 #fd ,sandwiches1 #ej ,turkish ,sandwiches1 #de ,violet ,sandwiches1 #gf ,white ,bread1 #ab ,windsor ,sandwiches1 #bj ,workman's ,cheese ,sandwiches1 #bd ,yeast1 #aj ,,some ,,other ,,books ,published by ,arnold and ,company ,mrs4 ,rorer's ,,new ,cook ,book ,a big book of #gca pages1 abundantly illustrated4 ,its bigness is no criterion of its goodness4 ,the fact that it is the best work of the best years of ,mrs4 ,rorer's life2 that it is a complete new book telling of the things one needs to know about cooking1 living1 health1 and the easiest and best way of housekeeping--these are what make for goodness1 and place this book far in advance of any other of a like nature4 ,the ,new ,cook ,book covers all departments of cookery4 ,a masterly exposition of each subject is given1 followed by recipes for the proper preparation1 cooking and serving of the various kinds of foods4 ,there are over #aejj recipes in the book4 ,the illustrations are an important feature4 ,one set of pictures shows the proper dressing of the table during a course dinner4 ,then there is a complete set showing the method of carving meats1 poultry1 game1 etc42 and many others illustrating special features of the book4 ,large #abmo1 #gca pages1 profusely and beautifully illustrated2 bound in cloth1 #b4jj net2 by mail1 #b4bj ,mrs4 ,rorer's ,philadelphia ,cook ,book ,this is the standard book of ,mrs4 ,rorer's that has been before the public for a number of years4 ,it has no connection with ,mrs4 ,rorer's ,new ,cook ,book4 ,each book is independent of the other1 and the possession of one forms no reason for doing without the other4 ,the ,philadelphia ,cook ,book is full of good things1 and1 like all of ,mrs4 ,rorer's works1 is eminently practical4 ,it is a standard of excellence1 in that it is full of the brightest things in cookery2 the recipes are absolutely reliable1 and the general instructions to housekeepers of the most helpful and necessary character4 ,nearly all cook books assume some knowledge and experience on the part of those who use them1 but ,mrs4 ,rorer makes her explanations so clear1 and gives such definite directions1 as to quantities1 that the beginner has no difficulty in successfully accomplishing all the book calls for4 ,then there are frequent hints as to the proper use of left-overs1 how to market1 and1 in many ways1 information is given that is alike useful to the experienced cook as to the tyro in matters culinary4 ,the book is full of choice recipes1 every one of which has been successfully tested by ,mrs4 ,rorer and found to come out right4 ,this alone is of incalculable benefit and ought to commend the book to the favorable consideration of every housekeeper4 ,the use of this book in the home means better health1 better living1 economy in the use of food1 and a consequent saving in dollars and cents4 #abmo1 nearly #fjj pages1 with portrait of author2 bound in cloth1 #a4jj net2 by mail1 #a4ae ,mrs4 ,rorer's ,vegetable ,cookery and ,meat ,substitutes ,this book has a twofold object3 #a4 ,to show the value of vegetables in their relation to diet and health1 how to prepare1 cook and serve them1 what to eat under certain conditions of health1 and thus have them perform their proper work4 #b4 ,to give to the prudent housewife a knowledge of combinations of foods in the shape of toothsome recipes to take the place of meat1 or as we call them--,meat ,substitutes4 ,it goes without saying that we all know too little about the value of vegetables as food4 ,we eat them because they are palatable1 not realizing their immense importance as body builders4 ,here they are classified1 and thus made to give us a right idea of their use4 ,then as to ,meat ,substitutes4 ,it is not necessary to be a vegetarian to desire a change from a meat diet4 ,there are health reasons often demanding abstention from meats2 or economy may be an impelling motive2 or a desire for change and variety in the daily bill of fare may be warrant enough4 ,however we look at it here is the wonder book to point the way to better and healthier living4 ,there is an abundance of the choicest and most palatable recipes1 and they are given in such a manner1 that if the directions are followed1 the results are sure4 ,you cannot make mistakes4 #abmo1 cloth1 #a4ej net2 by mail1 #a4fe ,mrs4 ,rorer's ,every ,day ,menu ,book ,in the course of her teaching and editorial work1 there have come to ,mrs4 ,rorer frequent requests for a book that will provide a daily bill of fare1 one that will be at once rational1 its directions easy of accomplishment1 and give an excellent variety4 ,hence this ,menu ,book4 ,it contains a menu for every meal in the year1 systematically arranged by months and days2 menus for special occasions1 such as holidays1 weddings1 luncheons1 teas1 etc42 illustrations of decorated tables for various social events1 with appropriate menus2 menus arranged for the seasons both as to food and decorations2 a department of menus without meats4 ,a fine volume that ought to commend itself to every housekeeper4 #abmo1 #cjj pages1 handsomely illustrated2 bound in cloth #a4ej net2 by mail1 #a4fe ,mrs4 ,rorer's ,cakes1 ,icings and ,fillings ,every one is interested in the cake problem4 ,there is possibly no item in the home bill of fare on which a woman prides herself as the ability to make a good cake4 ,but how to add variety to the goodness8 ,here's the book to help4 ,contains a large number of enticing and valuable recipes for cakes of all sorts and conditions4 ,some need filling1 some need icing--well1 here you have all the necessary information4 ,best of all1 there is no fear as to results4 ,follow the directions and your cake is bound to come out right4 #abmo1 cloth1 #ej cents net2 by mail1 #ee cents ,mrs4 ,rorer's ,canning and ,preserving ,the only book on the subject worth the name4 ,in it ,mrs4 ,rorer discusses at length the canning and preserving of fruits and vegetables1 with the kindred subjects of marmalades1 butters1 fruit jellies and syrups1 drying and pickling4 ,the recipes are clearly and simply given4 ,in the new edition now presented1 the author has brought the book up to date1 and has included many new1 rare and original recipes that have been accumulating since the book was first introduced4 ,it has always been a favorite book with the public1 and now it will be doubly welcome4 ,new ,edition3 revised and rewritten1 with the addition of much new matter #abmo1 cloth1 #ge cents net2 by mail1 #hj cents ,mrs4 ,rorer's ,my ,best #bej ,recipes ,it would be strange indeed if1 out of the multitude of recipes ,mrs4 ,rorer has invented and used during her long career as a teacher1 writer and lecturer1 she did not have some that appealed to her more strongly than others4 ,she has gathered these together1 classifying them under their different heads4 ,there are ,best #bj ,soups2 ,best #bj ,fish ,recipes2 ,best #bj ,meats2 ,best #bj ,salads2 ,best #bj ,desserts2 ,best #bj ,sauces1 ,vegetables1 ,fruit ,preserves1 ,luncheon ,dishes1 ,ices1 ,summer ,recipes1 ,left ,overs1 ,game and ,poultry1 ,breads and ,biscuits1 etc4 #abmo1 cloth1 #ge cents net2 by mail1 #hj cents ,mrs4 ,rorer's ,new ,salads ,for ,dinners1 ,luncheons1 ,suppers and ,receptions4 ,with a group of ,,odd ,,salads and some ,,ceylon ,,salads4 ,a salad made from a succulent green vegetable and ,french dressing1 should be seen on the dinner table in every well-regulated household three hundred and sixty-five times a year4 ,these green vegetables contain the salts necessary to the well being of our blood2 the oil is an easily-digested form of fatty matter2 the lemon juice gives us sufficient acid2 therefore simple salads are exceedingly wholesome4 ,during the summer1 the dinner salad may be composed of any well-cooked green vegetable1 served with a ,french dressing2 string beans1 cauliflower1 a mixture of peas1 turnips1 carrots and new beets1 boiled radishes1 cucumbers1 tomatoes1 uncooked cabbage1 and cooked spinach4 ,in the winter serve celery1 lettuce1 endive and chicory4 ,new ,edition3 revised and rewritten1 with the addition of much new matter #abmo1 cloth1 #ge cents net2 by mail1 #hj cents ,mrs4 ,rorer's ,dainties ,possibly no part of the daily bill of fare so taxes the ingenuity of the housewife as the dessert1 that final touch to the meal that lingers in the palate like a benediction4 ,we tire of constant repetitions of familiar things4 ,we want variety4 ,why not have it when there are so many ways and means of gratifying our tastes4 ,mrs4 ,rorer has given here a number of choice things covering quite a range of possibilities4 ,new ,edition3 revised and rewritten1 with the addition of much new matter #abmo1 cloth1 #ge cents net2 by mail1 #hj cents ,mrs4 ,rorer's ,many ,ways for ,cooking ,eggs ,did you ever reflect what an important part eggs play in our domestic economy8 ,when from any reason other things fail1 the perplexed housewife knows she can do something to tide over her difficulties by the use of eggs4 ,but how many know the great possibilities that lie in an egg--the very many ways of cooking and preparing them for the table8 ,to many1 boiled1 fried1 poached and scrambled form the limit of their knowledge4 ,but get this book and you'll be surprised at the feast in store for you4 ,you'll also find recipes for delectable ,egg ,sauces4 #abmo1 cloth1 #ej cents net2 by mail1 #ee cents ,mrs4 ,rorer's ,made-,over ,dishes ,how to transform the left overs into palatable and wholesome dishes4 ,with many new and valuable recipes4 ,we quote from the author's introduction3 ,economical marketing does not mean the purchase of inferior articles at a cheap price1 but of a small quantity of the best materials found in the market2 these materials to be wisely and economically used4 ,small quantity and no waste1 just enough and not a piece too much1 is a good rule to remember4 ,in roasts and steaks1 however1 there will be1 in spite of careful buying1 bits left over1 that if economically used1 may be converted into palatable1 sightly and wholesome dishes for the next day's lunch or supper4 #abmo1 cloth1 #ej cents net2 by mail1 #ee cents ,mrs4 ,rorer's ,sandwiches ,of all the useful and dependable articles of food1 commend us to the ,sandwich4 ,nothing in the whole range of foods presents such a wonderful opportunity for variety4 ,the sandwich is the handy thing for suppers1 teas1 social calls1 school lunch baskets1 picnics--but where can you not use it to advantage and enjoyment8 ,in this book ,mrs4 ,rorer has given a lot of new1 original recipes1 with some very odd ones4 ,she has drawn upon her wonderful knowledge and inventive faculty and the result is a bewildering array of delectable sandwiches4 ,new ,edition3 revised and rewritten1 with the addition of much new matter #abmo1 cloth1 #ej cents net2 by mail1 #ee cents ,mrs4 ,rorer's ,how to ,use a ,chafing ,dish ,it is wonderful the amount of pleasure and satisfaction that can be had with a ,chafing ,dish4 ,few people know how to use one successfully1 although the art is easily acquired4 ,this book1 for instance1 gives the proper directions for making hosts of good things1 and if they are followed implicitly1 the most inexperienced person can be sure of results4 ,it is a handy thing in an emergency1 and it forms a delightful adjunct to a supper or dinner4 ,guests are always interested in watching the evolution of some delectable dish1 and the head of the table has a chance to show his or her skill4 ,new ,edition3 revised and rewritten1 with the addition of much new matter #abmo1 cloth1 #ej cents net2 by mail1 #ee cents ,mrs4 ,rorer's ,hot ,weather ,dishes ,its name tells the whole story4 ,it is the only book of the kind published4 ,hot weather seems to suspend the inventive faculty of even the best housekeepers1 and at a season when the appetite needs every help and encouragement1 this book will be found of the greatest use4 #abmo1 cloth1 #ej cents net2 by mail1 #ee cents ,mrs4 ,rorer's ,home ,candy ,making ,a veritable book of sweets1 full of choice recipes1 with complete instructions for making the many delicacies that delight both young and old4 ,it is the result of careful practice in teaching beginners how to make attractive and wholesome varieties of home-made candies4 ,the excellence of the recipes consists in their simplicity and faithfulness to details4 #abmo1 cloth1 #ej cents net2 by mail1 #ee cents ,mrs4 ,rorer's ,bread and ,bread-,making ,the object of this book is two-fold4 ,first1 to give in a concise and easily-managed form a set of recipes used in every household every day4 ,secondly1 to point out the reasons why failures so often occur1 even with perfect recipes1 and how to guard against them4 #abmo1 cloth1 #ej cents net2 by mail1 #ee cents ,mrs4 ,rorer's ,quick ,soups ,new ,ways for ,oysters ,these two books were written in response to requests for information on the subjects4 ,designed to meet the special wants of a numerous class of housekeepers who are given to entertaining1 and are so often at loss to know what and how to prepare for their guests4 ,the housekeeper will find them very handy4 #bdmo1 cloth1 #be cents net2 by mail1 #cj cents ,household ,accounts ,a simple method of recording the daily expenses of the family4 ,the book contains ruled pages1 systematically and simply divided into spaces in which are kept the purchases for each day of milk1 butter1 eggs1 meat1 groceries1 vegetables1 etc4 ,the daily expenses total up for the months1 and the months for the year4 ,there are other forms for recording expenses of help1 light1 heat and general household expenditures in table and bed linens1 china and kitchen utensils1 etc4 ,manilla boards1 #be cents net2 by mail #cj cents ,cakes1 ,cake ,decorations and ,desserts ,by ,,charles ,h4 ,,king4 ,the author tells his methods in his own practical way1 and gives abundant recipes4 ,the book is illustrated by engravings of numerous decorated pieces1 and has a silhouette chart4 #abmo1 cloth1 #a4jj net2 by mail1 #a4ae ,transcriber's ,note3 ,the following is a list of corrections made to the original4 ,the first line is the original line1 the second the corrected one4 ,pt de ,foi ,gras ,canaps #ff ,pt de ,foie ,gras ,canaps #ff ,sweetbread1 #fi ,sweetbread1 #gj ,game ,canapes1 #gb ,game ,canaps1 #gb ,lamb ,canapes1 #gc ,lamb ,canaps1 #gc ,ninenteenth ,century ,bread1 #ab ,nineteenth ,century ,bread1 #ab ,pate de ,foie ,gras ,canapes1 #ff ,pt de ,foie ,gras ,canaps1 #ff day's lunch or supper4 day's lunch or supper4 ,mrs4 ,rorer's ,how to ,use a ,chafing ,dish ,mrs4 ,rorer's ,sandwiches ,mrs4 ,rorer's ,sandwiches ,mrs4 ,rorer's ,how to ,use a ,chafing ,dish them very handy them very handy4 of numerous decorated pieces1 and has a silhouette chart of numerous decorated pieces1 and has a silhouette chart4