,,transcriber',s ,,note ,italic text is denoted by underscores4 ,some minor changes to the text are noted at the end of the book4 ,illustration3 ,decorative border ,,the ,,up-,,to-,,date ,,sandwich ,,book ,,the ,,up-,,to-,,date ,,sandwich ,,book #djj ,ways to ,make a ,sandwich ,by ,,eva ,,greene ,,fuller ,illustration3 colophon ,,chicago ,a4 ,c4 ,mc,c,l,u,r,g ,,co4 #aiji ,illustration3 ,decorative border ,copyright ,a4 ,c4 ,mc,clurg ,co4 #aiji ,published ,october1 #aiji ,the ,caslon ,press ,chicago ,,contents ,page ,fish #g ,egg #bi ,salad #ci ,meat #fa ,cheese #aja ,nut #abe ,sweet #acg ,miscellaneous #afg ,canapes #agc ,,foreword ,the first requisite in the preparation of good sandwiches is to have perfect bread in suitable condition4 ,either white1 brown1 rye1 or entire wheat bread may be used1 but it should be of close1 even texture and at least one day old4 ,cream the butter with a wooden spoon and spread smoothly on the bread before it is cut2 after cutting remove the crust and avoid spreading the butter or filling over the edge4 ,when ready to serve1 cut the sandwiches either square1 triangular1 long1 narrow1 round1 or crescent shaped4 ,in making rolled bread sandwiches1 cut off the crust of a loaf of fresh bread and spread a thin layer of butter on one end of the loaf2 cut off this buttered end in as thin a slice as possible and spread with the sandwich filling2 roll up this slice and lay on a napkin2 draw the napkin firmly around the rolled bread and pin it4 ,put in a cool place until ready to serve1 then remove napkin and tie the sandwiches with baby ribbon or fasten with a tooth pick4 ,french rolls may be used for picnics and out-of-door luncheons4 ,remove from the top of each roll a piece of the crust the size of a silver dollar1 and with a spoon take out the centre4 ,fill the space with highly seasoned chopped meat1 fish1 lobster1 or crab1 replace lid1 wrap in tissue paper1 and serve with pickles or olives4 ,for very small1 dainty sandwiches to be served at afternoon teas or luncheons1 the bread may be baked at home in pound baking powder cans4 ,these should be only half filled1 and then allowed to rise before baking4 ,you then have a round slice without crust4 ,a garnish such as the following may be used3 ,for meat sandwiches1 use pickles1 olives1 lettuce1 watercress1 parsley1 and mint4 ,for fish sandwiches1 use pickles1 olives1 cress1 parsley1 slices of lemon1 and hard-boiled egg4 ,for cheese sandwiches1 use pickles and olives4 ,for sweet sandwiches1 use lettuce1 maiden hair fern1 smilax1 berries1 flowers1 and candied fruit4 ,to keep sandwiches fresh1 if prepared an hour or two before serving1 wring out a napkin in cold water and cover the tray and keep in a cool place or wrap in wax paper4 ,,fish ,,the ,,up-,,to-,,date ,,sandwich ,,book ,,fish ,,oyster ,,sandwich ,chop raw oysters fine1 add a dash of tabasco sauce1 lemon juice1 and oil4 ,season with pepper and salt4 ,spread this on thinly cut slices of white bread1 with a lettuce leaf between4 ,,fried ,,oyster ,,sandwich ,on thin slices of lightly buttered white bread1 place a lettuce leaf that has been dipped in mayonnaise dressing4 ,place fried oysters on lettuce leaf4 ,put slices together and garnish with a pickle4 ,,deviled ,,oyster ,,sandwich ,cut slices of bread thin1 remove crust1 and toast4 ,cover a slice with oysters1 dust thickly with red pepper and spread lightly with mayonnaise4 ,cover with another slice of toast4 ,garnish with a slice of lemon4 ,,oyster ,,loaf ,,sandwich ,cut ,vienna rolls into halves and spread lightly with butter2 on one half lay four fried oysters1 cover with the other half of roll1 and serve with a pickle4 ,,oyster ,,and ,,caviare ,,sandwich ,butter thin slices of brown bread1 cover one slice thinly with caviare and on this lay two raw whole oysters2 cover with another slice of bread and garnish with slice of lemon4 ,,grill ,,room ,,oyster ,,sandwich ,toast three slices of white bread and lightly butter4 ,place fried oysters between the slices and dust lightly with pepper and salt4 ,cut in strips and serve on a lettuce leaf4 ,remove contents of half an orange peel and fill with chili sauce4 ,serve on the plate with the sandwich4 ,,oyster ,,salad ,,sandwich ,chop fine two stalks of celery and one medium sized cucumber2 add one cup of cold cooked oysters cut in pieces1 mix with one-half cup of cream dressing4 ,place on thin slices of lightly buttered white bread with a crisp lettuce leaf between4 ,,caviare ,,sandwich ,between thin slices of buttered rye bread1 spread caviare2 on top of that sprinkle a little finely chopped onion4 ,garnish top with a slice of lemon4 ,,caviare ,,sandwich ,,no4 #b ,to a can of caviare add the juice of half a lemon1 and one teaspoonful of olive oil4 ,mix well together until a paste is formed4 ,spread mixture on thin slices of lightly buttered white bread or toast and cover with another slice of bread4 ,,caviare-,,lobster ,,sandwich ,spread thinly buttered white bread with caviare1 season with lemon juice1 and on top of this lay a little minced lobster4 ,cover with another slice of buttered bread and place on a lettuce leaf4 ,,roe ,,sandwich ,mix the yolks of three hard-boiled eggs with the roe of a salt herring4 ,place the mixture between thin slices of lightly buttered white bread4 ,garnish with a slice of lemon4 ,,shad-,,roe ,,sandwich ,one set of shad-roe that has been cooked and pounded in a mortar1 the yolks of five hard-boiled eggs chopped very fine1 two teaspoonfuls of finely chopped capers1 a dash of paprika1 and two tablespoonfuls of tabasco sauce4 ,mix and place between thin slices of lightly buttered white bread4 ,,shad-,,roe ,,and ,,cucumber ,,sandwich ,marinate one cup each of cucumber and cooked shad-roe1 and a dash of mayonnaise and place on a crisp lettuce leaf between thin slices of lightly buttered white bread4 ,,lobster ,,sandwich ,on thin slices of lightly buttered white bread lay a crisp lettuce leaf2 on top of that place shredded meat of a boiled lobster that has been mixed with a little mayonnaise dressing4 ,cover with another slice of bread and press together4 ,,lobster ,,sandwich ,,no4 #b ,cut the meat of a cold boiled lobster into dice4 ,sprinkle with a little salt1 red pepper1 and a tablespoonful of tarragon vinegar4 ,add three tablespoonfuls of melted butter4 ,place mixture on slices of lightly buttered whole wheat or brown bread1 cover with another slice of bread1 press the two together1 remove the crusts1 and cut into triangles4 ,garnish with an olive4 ,,lobster ,,sandwich ,,no4 #c ,pound the meat of a medium sized lobster fine1 add one tablespoonful of the coral1 dried and mashed smooth1 the juice of half a lemon1 a dash of nutmeg1 one-fourth teaspoonful of paprika1 and two tablespoonfuls of soft butter4 ,mix all to a smooth paste and place between thin slices of lightly buttered white bread4 ,,lobster ,,sandwich ,,no4 #d ,chop the meat of a medium sized lobster and a stalk of celery fine1 moisten with a little mayonnaise dressing1 and place between thin slices of lightly buttered white bread4 ,garnish with a slice of lemon4 ,,lobster ,,salad ,,sandwich ,mix one cup of lobster meat with a little mayonnaise dressing4 ,marinate crisp lettuce leaves and arrange on thin slices of lightly buttered white bread2 cover with lobster1 and cover lobster with bread2 sprinkle lobster coral on top4 ,prepare just before serving4 ,,dutch ,,lunch ,,sandwich ,take two square salted crackers and place on one two thin slices of ,bermuda onion1 next a layer of sardines and squeeze a generous amount of lemon juice over all2 then put remaining cracker 7buttered7 on top4 ,salmon may be substituted4 ,,lobster ,,and ,,mushroom ,,sandwich ,cook one-half pound of mushrooms in a little butter until tender1 then add one small sliced onion1 moisten with a little stock and let simmer until done4 ,remove from the fire and chop fine2 press through a sieve and season with salt and pepper and a dash of tomato catsup4 ,when cool1 add a little lobster meat pounded smooth1 mix and spread on thin slices of lightly buttered white bread4 ,garnish with an olive4 ,,sardine ,,sandwich ,remove the skin and bones from two boxes of sardines1 and pound the meat to a paste4 ,add a teaspoonful of anchovy paste1 a dash of salt and red pepper1 and rub in the yolks of six hard-boiled eggs1 with two tablespoonfuls of olive oil4 ,spread mixture on toasted bread4 ,to be eaten while toast is hot4 ,,sardine ,,sandwich ,,no4 #b ,remove scales and bones from two boxes of sardines4 ,put the sardines in a mortar with the yolks of five hard-boiled eggs4 ,pound fine2 add one tablespoonful of olive oil1 the juice of one-half lemon1 a pinch of mustard1 a dash of pepper and salt1 two sprigs of finely chopped watercress4 ,when smoothly blended spread the mixture between thin slices of lightly buttered white or graham bread4 ,,sardine ,,sandwich ,,no4 #c ,remove scales and bones from two boxes of sardines4 ,four hard-boiled eggs1 chopped fine1 the juice of one lemon1 a dash of salt1 red and black pepper1 a tablespoonful of melted butter1 a sprig of parsley1 chopped fine4 ,stir to a paste and spread on lightly buttered white bread with a lettuce leaf between4 ,,sardine ,,sandwich ,,no4 #d ,remove skin and bones from the sardines and pound to a paste2 season with salt and cayenne pepper and a dash of lemon juice4 ,spread on thin slices of lightly buttered white or rye bread2 cover with another slice of bread and garnish with a pickle4 ,,sardine ,,sandwich ,,no4 #e ,pound eight boned and skinned sardines with two ounces of fresh butter1 a little salt and cayenne4 ,spread the mixture on slices of brown bread lightly buttered1 and over them lay a slice of skinned tomato4 ,sprinkle with salt and pepper and a pinch of sugar4 ,add a few drops of lemon juice4 ,form into sandwiches and cut into finger lengths4 ,,sardine ,,and ,,cheese ,,sandwich ,equal parts of boned and skinned sardines and cream cheese mashed to a pulp4 ,mix and place between thin slices of white or rye bread4 ,garnish with a pickle4 ,,sardine ,,club ,,sandwich ,three slices of thinly cut white bread1 toasted and buttered4 ,place a lettuce leaf that has been dipped in mayonnaise dressing on the lower slice1 and on top of that put slices of broiled breakfast bacon1 then put another slice of toast on top of that1 with another lettuce leaf followed by boneless and skinless sardines split open1 topped by a third slice of toasted bread4 ,garnish with slices of lemon cut very thin and dipped in finely chopped parsley4 ,,spanish ,,sandwich ,cut slices of white bread rather thick and toast2 trim off crusts and lightly butter4 ,remove skin and bone from the sardines and lay them on the toast4 ,sprinkle chopped olives over the sardines and the juice of a quarter of a lemon4 ,cover with another slice of buttered toast4 ,serve on a lettuce leaf4 ,,broiled ,,sardine ,,sandwich ,use sardines in oil1 remove from can and put on a platter to drain off oil4 ,toast thin slices of bread and cut in triangles or squares1 and butter while hot4 ,dip each sardine in cracker crumbs1 put on a broiler and broil over a coal fire first on one side1 then the other4 ,lay two broiled sardines on a piece of toast1 cover with another slice1 and garnish with a slice of lemon4 ,serve as soon as made4 ,,austrian ,,sandwich ,two cans of boned and skinned sardines1 two balls of cottage cheese1 one small onion chopped fine1 two tablespoonfuls of chopped parsley1 two tablespoonfuls of chopped mint1 two tablespoonfuls of vinegar1 salt to taste1 a dash of red pepper1 the grated rind and juice of two lemons2 also use the oil from the sardines4 ,mix and beat thoroughly2 spread between thin slices of lightly buttered rye or brown bread4 ,,salmon ,,sandwich ,between thin slices of lightly buttered white bread1 place a crisp lettuce leaf2 on that put canned salmon that has been seasoned with salt and pepper and a dash of lemon juice4 ,garnish with a slice of lemon4 ,,salmon ,,sandwich ,,no4 #b ,one can of salmon1 two sticks of celery chopped fine1 juice of half a lemon1 a dash of salt1 and a teaspoonful of melted butter4 ,mix and place between thin slices of lightly buttered white bread1 cut in fancy shapes4 ,garnish with a sprig of parsley4 ,,salmon ,,sandwich ,,no4 #c ,one can of salmon1 one small head of lettuce chopped fine4 ,one teaspoonful of melted butter1 a dash of salt1 and juice of half a lemon4 ,mix and place between thin slices of buttered white bread4 ,garnish with an olive4 ,,salmon ,,sandwich ,,no4 #d ,flake the salmon and moisten with mayonnaise dressing4 ,use as a filling between thin slices of brown bread lightly buttered4 ,garnish with a slice of lemon that has been dipped in finely chopped parsley4 ,,salmon ,,and ,,ham ,,sandwich ,one-half can of salmon1 two slices of cold boiled ham1 two sprigs of watercress4 ,chop these together until fine1 add a dash of lemon juice4 ,place between thinly cut slices of buttered bread4 ,,pimento ,,sandwich ,grind two small cans of pimentos with two cakes of ,neufchatel cheese1 and season with a little salt4 ,if the mixture is too dry add a little oil of pimentos4 ,spread on thin slices of lightly buttered white bread4 ,place two together and cut in fancy shapes4 ,,shrimp ,,sandwich ,minced cold shrimp1 a celery stick chopped fine2 add a little mayonnaise dressing1 a dash of salt4 ,mix and spread on thin slices of rye bread lightly buttered4 ,press slices together and garnish with an olive4 ,,shrimp ,,salad ,,sandwich ,marinate one cup of shrimps with ,french dressing2 add one-half cup each of chopped olives and pimentos2 drain1 moisten with mayonnaise dressing1 and place on thin slices of lightly buttered white bread1 with a crisp lettuce leaf between4 ,,lenten ,,sandwich ,whip a cup of cream until stiff1 stir in minced cold shrimp1 a little parsley1 a dash of salt and pepper4 ,spread mixture between thin slices of white or graham bread4 ,garnish with an olive4 ,,crab ,,sandwich ,take the contents of a small can of crab meat1 squeeze out liquor2 mix with a little mayonnaise dressing4 ,place a crisp lettuce leaf on each slice of lightly buttered white bread1 and spread with crab mixture4 ,put slices together and cut in squares4 ,,mock ,,crab ,,sandwich ,one-fourth cupful of grated ,american cheese1 two tablespoonfuls butter creamed1 a dash of salt1 paprika1 and mustard1 a teaspoonful of chopped olives1 vinegar and anchovy paste4 ,mix and spread on thin slices of white bread4 ,put the two slices together4 ,,anchovy ,,sandwich ,pour off wine1 then wash thoroughly in vinegar4 ,allow them to soak in olive oil for a half-hour1 remove1 open lengthwise1 and take out bones2 place between thin slices of unbuttered bread4 ,garnish with an olive4 ,,anchovy ,,sandwich ,,no4 #b ,a can of boneless anchovies mixed with three hard-boiled eggs1 chopped fine4 ,add a dash of lemon juice1 a teaspoonful of melted butter1 a pinch of salt4 ,mix and spread on lightly buttered white bread1 with a lettuce leaf between4 ,garnish with a pickle4 ,,fish ,,sandwich ,to cold cooked fish1 minced fine1 add a little chopped pickle4 ,season with pepper and salt4 ,place between two slices of buttered white bread4 ,,fish ,,and ,,egg ,,sandwich ,mix with an equal amount of cold cooked fish the yolks of hard-boiled eggs1 mixed to a paste2 add a little mayonnaise dressing4 ,spread mixture on lightly buttered white bread with a lettuce leaf between4 ,,sardellen ,,paste ,,sandwich ,wash1 bone1 and skin one-half pound of sardellen and mash to a paste4 ,rub together the yolks of two hard-boiled eggs and one teaspoonful of butter until smooth1 then add the sardellen paste4 ,mix and spread on small squares of buttered toast4 ,serve with an olive4 ,,sardellen ,,sandwich ,clean1 bone1 and mash smooth1 one-half pound sardellen1 mix with one tablespoonful of creamed butter1 and juice of half a lemon1 a dash of white pepper1 and a half-teaspoonful of prepared mustard4 ,spread on thin slices of round toast1 cover with another slice1 and garnish with a pickle4 ,,halibut ,,sandwich ,cold halibut shredded1 mixed with a little mayonnaise dressing and capers4 ,spread between lightly buttered white bread4 ,garnish with a radish4 ,,halibut ,,sandwich ,,no4 #b ,shred boneless cold boiled halibut and rub smooth with a wooden spoon2 season with salt and pepper and one tablespoonful of lemon juice2 add three tablespoonfuls of thick cream and toss up4 ,spread this mixture on thin slices of lightly buttered white bread1 with a crisp lettuce leaf1 that has been dipped in mayonnaise dressing1 between4 ,cut triangular4 ,,anchovy ,,toast ,one can of boneless anchovies in oil2 toast squares of bread without crusts to a nice even brown2 two anchovies are placed between two slices of toast and the yolks of hard-boiled eggs are chopped fine and sprinkled over same1 the whites being cut into cubes and disposed over the top2 dust with white pepper4 ,garnish with a slice of lemon4 ,,french ,,sandwich ,to one pint of cold cooked fish1 add two hard-boiled eggs chopped fine1 two tablespoonfuls of capers1 and a little mayonnaise to moisten4 ,mix and spread on thin slices of lightly buttered white bread1 cover with another slice1 and cut in strips4 ,add a sprinkling of finely chopped cress to the top of each sandwich2 rub the yolk of a hard-boiled egg through a sieve and chop the white very fine4 ,add a sprinkling of the yolk to the cress on half the number of sandwiches1 adding the white to the other half4 ,then arrange them in groups of twos1 one of each color on the serving plate4 ,any cold meat may be used instead of the fish4 ,,hot ,,creamed ,,codfish ,,sandwich ,between toasted and lightly buttered slices of white bread place hot creamed codfish4 ,put a tablespoonful of the codfish on top and sprinkle finely chopped hard-boiled egg over the codfish and garnish with a sprig of parsley and a pickle4 ,serve as soon as made4 ,,egg ,,egg ,,sandwich ,chop finely the whites of hard-boiled eggs2 force the yolks through a potato ricer2 mix yolks and whites1 season with salt and pepper1 and moisten with a little mayonnaise dressing4 ,place mixture between thin slices of lightly buttered white bread with a lettuce leaf between4 ,garnish with an olive4 ,,egg ,,sandwich ,,no4 #b ,slice cold hard-boiled eggs and lay them between very thin1 buttered slices of white bread1 seasoning them with salt1 pepper1 and nutmeg4 ,garnish with a pickle4 ,,fried ,,egg ,,sandwich ,fry eggs well done1 add a dash of salt and pepper1 and place between thin slices of white bread1 with a crisp lettuce leaf between4 ,garnish with a radish4 ,,ribbon ,,sandwich ,mash the yolks of five hard-boiled eggs to a paste1 add three tablespoonfuls of mayonnaise dressing and pepper and salt to taste4 ,spread lightly with butter three square thin slices of white bread and two corresponding slices of wheat4 ,for lower slice use the white bread and spread with the egg paste1 then place the wheat bread on top of that and spread with the egg paste1 followed by a slice of the white bread4 ,press tightly together1 then take a sharp knife and cut crosswise into five sandwiches4 ,garnish with an olive4 ,,egg ,,and ,,lettuce ,,sandwich ,place slices of hard-boiled eggs to cover slices of thinly cut buttered white bread1 add a dash of salt and paprika1 on this lay a crisp leaf of lettuce that has been dipped in mayonnaise dressing2 cover with the other buttered slice of bread and cut diagonally in halves4 ,garnish with an olive4 ,,egg ,,and ,,olive ,,sandwich ,chop five hard-boiled eggs very fine4 ,stone and chop fifteen large olives and mix with the egg1 moisten all with three tablespoonfuls of melted butter1 season with salt and pepper1 and mix to a moist paste4 ,spread on thin slices of lightly buttered white bread4 ,put two slices together and garnish with an olive4 ,,egg ,,and ,,cucumber ,,sandwich ,run a sour cucumber pickle through the meat chopper1 then run through six hard-boiled eggs4 ,mix with a little mayonnaise dressing4 ,place mixture between thin slices of lightly buttered white bread with a crisp lettuce leaf between4 ,,egg ,,and ,,brown ,,bread ,,sandwich ,chop hard-boiled eggs fine1 season with salt and pepper1 add olive oil until of the consistency to spread4 ,use for a filling for brown bread sandwiches4 ,,puritan ,,sandwich ,rub smooth the yolk of a hard-boiled egg1 add a tablespoonful of melted butter1 a dash of salt and white pepper1 one-half teaspoonful of mustard and one-fourth of a pound of ,american cheese grated1 then stir in a scant tablespoonful of vinegar4 ,spread mixture on thin slices of lightly buttered white or rye bread4 ,put two slices together and garnish with a pickle4 ,,gold ,,sandwich ,rub the yolks of three hard-boiled eggs to a paste4 ,add two tablespoonfuls of olive oil1 mixing with a silver fork4 ,add a pinch of mustard1 cayenne pepper and salt1 and lastly one tablespoonful of vinegar4 ,when this is thoroughly mixed1 add one cup of grated ,american cheese4 ,spread on thin slices of lightly buttered white bread4 ,,montpelier ,,sandwich ,put three hard-boiled eggs and three boned anchovies in a mortar and pound fine2 add one ounce of butter1 and season with salt and cayenne pepper4 ,place between thin slices of white bread cut in fancy shapes4 ,garnish with a sprig of parsley4 ,,japanese ,,egg ,,sandwich ,chop four hard-boiled eggs and three boned sardines fine1 add a teaspoonful of melted butter and rub to a paste2 season with pepper and salt and a little mayonnaise dressing2 cut in slender strips4 ,garnish with parsley and an olive4 ,,brown ,,egg ,,sandwich ,mash the yolks of five hard-boiled eggs and moisten with a teaspoonful of melted butter and a drop of vinegar1 work to a paste1 adding salt1 pepper and a little ,french mustard1 and a drop of tabasco4 ,spread the mixture between slices of lightly buttered ,boston brown bread cut wafer thin4 ,garnish with an olive4 ,,easter ,,sandwich ,between thin slices of lightly buttered white bread1 place a crisp lettuce leaf that has been dipped in mayonnaise dressing4 ,on this place round slices of cold hard-boiled egg4 ,dust with pepper and salt4 ,cut sandwiches in squares and tie with lavender baby ribbon4 ,,chevy ,,chase ,,sandwich ,put six hard-boiled eggs through a potato ricer4 ,to these add six sweet pickles1 chopped fine1 a dash of salt and white pepper1 and two teaspoonfuls of melted butter2 mix and place between thin slices of lightly buttered white bread4 ,,outing ,,sandwich ,chop hard-boiled eggs fine1 season with salt and pepper2 moisten with mayonnaise dressing4 ,spread on buttered whole wheat bread4 ,garnish with a pickle4 ,,traveller',s ,,sandwich ,chop hard-boiled eggs fine1 add a few minced olives1 season with lemon juice2 mix with butter1 creamed4 ,spread on thin slices of white bread4 ,,curried ,,egg ,,and ,,oyster ,,sandwiches ,chop four boiled eggs very fine1 season with pepper and salt and spread on thin slices of lightly buttered white bread2 on top of eggs place three pickled oysters2 over this spread a tablespoonful of curry sauce and cover with another slice of bread4 ,the sauce is made thus2 put a tablespoonful of butter into a sauce pan1 add a cup of milk1 thicken with a little flour dissolved in a little cold milk1 let come to a boil1 then add a dash of onion juice1 salt and pepper1 and a teaspoonful of curry4 ,let simmer a minute1 then set it aside to cool4 ,when sandwiches are ready to serve1 spread this sauce over the egg and oysters1 then cover with the other slice of bread4 ,garnish with parsley4 ,,salad ,,tomato ,,sandwich ,pare1 chill1 and cut ripe tomatoes thin1 season with salt and pepper and a little lemon juice4 ,place between thin slices of lightly buttered white bread with a crisp lettuce leaf between4 ,,tomato ,,sandwich ,,no4 #b ,on thin slices of lightly buttered white bread place a crisp lettuce leaf that has been dipped in mayonnaise dressing2 on this1 place thin slices of tomato1 add a dash of salt1 and spread lightly with mayonnaise dressing2 cover with another lightly buttered slice of bread4 ,,tomato ,,and ,,onion ,,sandwich ,mix in a bowl some tomato catsup1 season with pepper and salt and a pinch of sugar1 add a little finely chopped onion1 mix and place between thin slices of buttered white bread1 with a crisp lettuce leaf between4 ,,tomato ,,and ,,horse-,,radish ,,sandwich ,slice a tomato thin and sprinkle with salt4 ,mix one-half cup of horse-radish with two tablespoonfuls of mayonnaise dressing4 ,spread thin slices of lightly buttered white bread with the horse-radish mixture1 and put the sliced tomato between4 ,,tomato ,,and ,,nut ,,sandwich ,chop three medium sized tomatoes1 add one small green pepper chopped fine1 and a half-cup of chopped walnuts2 add a dash of mayonnaise dressing and place on a lettuce leaf between thin slices of white bread cut in squares4 ,,specialty ,,sandwich ,on thin slices of toasted bread that have been lightly buttered1 place a thick slice of tomato1 over top of tomato spread salad dressing1 then just a touch of caviare1 cover with another slice of toast1 and garnish with a slice of lemon4 ,,epicurean ,,sandwich ,two medium sized tomatoes1 three green sweet peppers1 and one small onion1 chop fine1 mix together1 salt1 and drain in sieve for five minutes4 ,mix with a little salad dressing and place on a lettuce leaf1 between thin slices of white or whole wheat bread lightly buttered4 ,,beet ,,sandwich ,chop cold boiled beets fine1 season with salt and pepper and a dash of vinegar4 ,on thin slices of lightly buttered white bread1 spread cream cheese4 ,on top of this sprinkle the chopped beets4 ,cover with another slice of bread4 ,,beet ,,and ,,cheese ,,sandwich ,slice bread thin4 ,spread one piece with beets that have been chopped very fine and moistened with mayonnaise dressing4 ,the other spread with cream cheese4 ,press slices firmly together4 ,,watercress ,,sandwich ,dip fresh leaves of watercress in mayonnaise dressing4 ,place between thin slices of white bread lightly buttered4 ,,watercress ,,and ,,egg ,,sandwich ,chop cress and moisten with ,french dressing4 ,press the yolks of three hard-boiled eggs through a colander and add to the mixture4 ,place between thin slices of lightly buttered white bread4 ,,watercress ,,and ,,egg ,,sandwich ,,no4 #b ,cut watercress into small pieces1 removing the stalks1 and mix with finely chopped hard-boiled eggs1 seasoned with salt and pepper4 ,place between thin1 buttered slices of bread1 sprinkling the cress and egg very lightly with lemon juice4 ,press together1 and cut in squares1 removing the crusts4 ,,mushroom ,,sandwich ,boiled mushrooms chopped fine1 cold boiled tongue chopped fine1 season with pepper and salt1 add a little mayonnaise dressing1 mix1 and spread between thin slices of buttered white bread4 ,garnish with an olive4 ,,western ,,sandwich ,chop five olives1 a dozen capers1 and one gherkin fine and mix with two tablespoonfuls of mayonnaise dressing4 ,spread the lower slices of buttered white bread with fresh cream cheese1 season with salt and pepper1 then put another slice on top of that and spread with the olive mixture4 ,on top place a third slice1 press together1 cut round1 and garnish with a sprig of parsley4 ,,piccalilli ,,sandwich ,between thinly cut slices of lightly buttered white bread1 place a layer of sweet piccalilli2 cut in diamond shape4 ,garnish with a sprig of parsley4 ,,green ,,pepper ,,and ,,egg ,,sandwich ,between thinly cut slices of lightly buttered white bread1 place seedless green peppers that have been chopped fine and mixed with a little mayonnaise dressing4 ,on top of that place slices of hard-boiled egg4 ,garnish with a sprig of parsley and a small pickle4 ,,nasturtium ,,sandwich ,spread thin slices of lightly buttered white bread with mayonnaise dressing2 place nasturtium blossoms overlapping one another half way2 roll up the sandwich and fasten with a toothpick4 ,,ripe ,,olive ,,sandwich ,chop ripe olives fine1 mix with a little mayonnaise1 and place between thin slices of lightly buttered white bread4 ,,olive ,,squares ,cut thin squares of brown bread and lightly butter1 adding a dash of pepper and salt4 ,stone eight olives1 chop them with two stalks of celery1 one tiny cucumber pickle1 a teaspoonful of catsup1 a dash of salt and pepper1 and a very little mustard4 ,mix well and spread on the brown bread1 covering with another square4 ,,olive ,,and ,,pepper ,,sandwich ,chop olives fine1 add a little finely chopped green and red 7sweet7 peppers1 a dash of mayonnaise dressing2 mix and place between thin slices of lightly buttered white bread4 ,,olive ,,and ,,chicken ,,liver ,,sandwich ,chop olives and cold boiled chicken livers fine2 mix with mayonnaise and spread on thin slices of whole wheat bread4 ,put the slices together4 ,,olive ,,and ,,cheese ,,sandwich ,thin slices of white bread lightly buttered1 cut in hexagon shape4 ,between each two slices place a layer of ,neufchatel cheese mixed to a paste with a little thick cream and mayonnaise dressing1 and cover thickly with chopped olives4 ,,olive ,,and ,,caper ,,sandwich ,stone the olives and chop fine1 adding one-third quantity of capers1 mix with a little mayonnaise dressing1 and spread between thin slices of lightly buttered white bread4 ,,olive ,,and ,,caper ,,sandwich ,,no4 #b ,chop equal amount of capers and olives fine1 season with celery salt and paprika1 add a little olive oil or melted butter1 mix until smooth4 ,spread on slices of lightly buttered white bread4 ,,olive ,,and ,,nut ,,sandwich ,chop olives and ,english walnuts fine1 add a dash of mayonnaise dressing1 and spread on lightly buttered brown bread4 ,,cucumber ,,sandwich ,peel cucumbers and cut into the thinnest possible slices and sprinkle with salt and pepper and a few drops of lemon juice4 ,place between thin slices of lightly buttered bread4 ,,cucumber ,,sandwich ,,no4 #b ,sprinkle thin slices of lightly buttered white bread with cayenne4 ,place thinly sliced cucumbers that have been mixed with a little ,french dressing between the slices4 ,,cucumber ,,sandwich ,,no4 #c ,soak thin slices of cucumber for one hour in good white vinegar1 season with salt and pepper4 ,place between thin slices of buttered brown bread4 ,cut in strips4 ,,cucumber ,,sandwich ,,no4 #d ,chop cucumbers fine1 add a pinch of salt and pepper and a dash of ,french dressing4 ,mix and place between thin slices of lightly buttered white bread1 with a crisp lettuce leaf between4 ,,cucumber ,,and ,,chives ,,sandwich ,on thin slices of lightly buttered white bread1 place thin slices of cucumber1 over which sprinkle chopped chives2 cover with another slice of bread and cut in squares4 ,,cucumber ,,and ,,cheese ,,sandwich ,slice cucumbers thin1 let stand in salt water ten minutes1 drain1 and place slices on thinly buttered white bread4 ,sprinkle with grated ,american cheese1 put slices together1 and garnish with a radish4 ,,cucumber ,,and ,,red ,,pepper ,,sandwich ,chop three medium sized cucumbers and one red pepper1 add a little mayonnaise dressing1 and place between thin slices of lightly buttered white bread4 ,,cucumber ,,and ,,onion ,,sandwich ,chop fine one large cucumber and a small white onion4 ,add a dash of pepper and salt and moisten with a little mayonnaise dressing4 ,place between thin slices of lightly buttered ,boston brown bread4 ,,dill ,,sandwich ,lightly butter slices of white bread2 cover half of them with thin slices of the white meat of roasted chicken2 put over this a thin layer of dill pickles2 cover with another slice of buttered bread1 trim off the crusts1 cut in triangles1 and serve on a lettuce leaf4 ,,spinach ,,sandwich ,chop cold boiled spinach and the yolks of hard-boiled eggs fine1 add a dash of salt and vinegar4 ,spread between thin slices of buttered white bread4 ,garnish with a pickle4 ,,onion ,,sandwich ,slice a mild sweet onion and lay in salted ice water for a half-hour4 ,mix with a good mayonnaise dressing1 and place slices of onion between well buttered slices of ,boston brown bread cut thin4 ,,mustard ,,sandwich ,cream two tablespoonfuls of butter with one tablespoonful of prepared mustard4 ,spread a thin layer between thinly cut slices of rye bread4 ,garnish with a pickle4 ,,mosaic ,,sandwich ,white1 brown1 and graham bread are used for this sandwich4 ,cut the slices thin and spread with green butter4 ,the butter is made by putting cold boiled spinach through a sieve1 season with finely chopped parsley and capers1 and mix smooth with creamed butter4 ,put slices together4 ,,horse-,,radish ,,sandwich ,cream two tablespoonfuls of butter1 add three tablespoonfuls of prepared horse-radish1 spread between exceedingly thin slices of white bread4 ,garnish with parsley2 serve as soon as made4 ,,celery ,,sandwich ,chop fine a few stalks of celery1 mix with a little mayonnaise dressing1 spread on thin slices of lightly buttered bread1 cover with another slice4 ,,celery ,,sandwich ,,no4 #b ,butter bread on the loaf1 first having creamed the butter4 ,cut away the crusts and starting at one corner of the slice1 roll it over two crisp short celery sticks4 ,tie with baby ribbon4 ,,celery ,,and ,,english ,,walnut ,,sandwich ,mix one cup of chopped celery1 one-fourth cup of chopped ,english walnuts1 and one-fourth cup chopped olives4 ,moisten with mayonnaise and place between thin slices of lightly buttered brown bread4 ,,celery ,,and ,,english ,,walnut ,,sandwich ,,no4 #b ,chop celery and ,english walnuts fine1 add a dash of salt and allspice1 moisten with a little mayonnaise dressing4 ,spread between thin slices of lightly buttered white bread4 ,,lettuce ,,sandwich ,between thin1 oblong slices of lightly buttered white bread1 place a crisp lettuce leaf that has been dipped in mayonnaise dressing1 and sprinkled with ,parmesan cheese4 ,,lettuce ,,sandwich ,,no4 #b ,cut crisp lettuce leaves into ribbons with scissors1 add a dash of mayonnaise dressing1 and season with salt4 ,place between thin slices of lightly buttered white or brown bread4 ,,boston ,,brown ,,bread ,,sandwich ,between thin slices of lightly buttered brown bread place a lettuce leaf that has been dipped in mayonnaise dressing4 ,,bar ,,harbor ,,sandwich ,cut the crisp lettuce leaves into ribbons with the scissors1 salt and pepper and moisten with a little mayonnaise dressing4 ,place on thin slices of lightly buttered white bread2 on each lay a thin slice of tomato and cover with another slice of buttered bread4 ,press together and serve as soon as made4 ,,radish ,,sandwich ,between thin slices of lightly buttered white bread place sprigs of watercress and thin slices of a radish that has been dipped in ,french dressing4 ,can be served with the fish course4 ,,string ,,bean ,,sandwich ,cook string beans until tender2 when cold1 cut in small pieces1 add a chopped onion1 and a few chopped ,english walnut meats4 ,mix with a little ,french dressing and spread between lightly buttered slices of white bread1 with a crisp lettuce leaf between4 ,,apple ,,and ,,celery ,,sandwich ,chop three apples and three stalks of celery fine4 ,mix with a little mayonnaise dressing and place on thin slices of lightly buttered white bread4 ,put the two slices together4 ,,apple ,,and ,,grape ,,sandwich ,remove the seeds from thin skinned white grapes2 add one apple and one stalk of celery2 chop fine4 ,moisten with ,french dressing1 toss up1 and spread on thinly cut slices of buttered white bread4 ,place the two slices together4 ,,apple ,,salad ,,sandwich ,chop fine two medium sized red apples and two stalks of celery2 mix with a little boiled dressing and place between thin slices of buttered white bread4 ,,waldorf ,,sandwich ,chop two apples1 two stalks of celery1 and one sweet pepper fine1 add a little mayonnaise dressing1 mix1 and place between thin slices of lightly buttered white bread4 ,garnish with a sprig of watercress4 ,,novelty ,,sandwich ,chop one small onion1 eight olives1 one green pepper 7seeds removed71 and one chow chow pickle fine4 ,add one cupful of grated ,parmesan cheese2 moisten with enough mustard dressing from the chow chow to form a paste4 ,spread on thin slices of lightly buttered white bread4 ,cover with another slice and cut in triangles4 ,,st4 ,,patrick ,,sandwich ,chop a handful of mint1 a handful of parsley1 and a tiny onion very fine1 add a dash of paprika1 mix with a little mayonnaise dressing4 ,place between thin slices of lightly buttered white bread4 ,garnish with a sprig of parsley4 ,,tartar ,,sandwich ,take two tablespoonfuls each of chopped onion1 parsley1 capers1 and sour cucumber pickles4 ,mix with two tablespoonfuls of mayonnaise dressing4 ,place mixture between thin slices of graham or white bread lightly buttered4 ,,grape ,,fruit ,,sandwich ,remove the pulp from grape fruit1 making one cup2 add one-fourth cup of finely chopped walnuts1 moisten with a little mayonnaise dressing1 and place between thin slices of lightly buttered white bread cut in strips4 ,,cherry ,,salad ,,sandwich ,remove stones from two cups of cherries1 add one-half cup of ,english walnuts and two stalks of celery that have been chopped fine2 add enough mayonnaise to moisten2 place between thin slices of lightly buttered white bread4 ,garnish with a cherry4 ,,pineapple ,,salad ,,sandwich ,shred one medium sized pineapple1 add one cupful of skinned and seeded white grapes1 one-half cup of finely chopped ,english walnuts2 moisten with cream mayonnaise4 ,place between thin slices of lightly buttered white bread with a crisp lettuce leaf between4 ,garnish with a red cherry4 ,,mock ,,oyster ,,sandwich ,boil salsify until tender1 work smooth with a little sweet cream1 season with salt1 cayenne1 and a dash of anchovy sauce2 place between thin slices of lightly buttered white bread4 ,,meat ,,roast ,,beef ,,sandwich ,two cups of cold boiled beef chopped fine2 add a tablespoonful of tomato catsup1 a dash of pepper and celery salt1 two tablespoonfuls of melted butter1 and a teaspoonful of vinegar4 ,mix well and spread on lightly buttered white bread4 ,put the two slices together and garnish with an olive4 ,,roast ,,beef ,,sandwich ,,no4 #b ,between thin slices of buttered bread place thin slices of cold roast beef2 spread this thinly with horse-radish4 ,,hot ,,roast ,,beef ,,sandwich ,between thin slices of lightly buttered white bread place a thin slice of hot roast beef4 ,put two tablespoonfuls of brown gravy over top4 ,garnish with a pickle4 ,,roast ,,beef ,,and ,,tomato ,,sandwich ,lightly butter thin slices of ,boston brown bread1 cover with a thin layer of cold roast beef1 lightly spread with mayonnaise dressing2 put on top of this a slice of tomato1 dust with pepper and salt1 cover with another slice of bread4 ,serve on lettuce leaves4 ,,roast ,,beef ,,and ,,jam ,,sandwich ,between thin slices of lightly buttered white bread1 place thin slices of cold roast beef2 on top of this spread plum jam4 ,,roast ,,beef ,,salad ,,sandwich ,chop fine one cup of cold roast beef1 one-half head of lettuce1 one boiled beet1 one hard-boiled egg1 one small onion1 and one pickled cucumber4 ,mix with ,french dressing and place between thin slices of lightly buttered white bread4 ,,rare ,,beef ,,sandwich ,to two parts of chopped lean rare beef1 add one part of finely minced celery4 ,season with salt1 pepper1 and a little made mustard4 ,place on a lettuce leaf between thin slices of lightly buttered white bread4 ,,corned ,,beef ,,sandwich ,chop cold corn beef very fine1 season with mustard and a dash of catsup4 ,place mixture on a lettuce leaf1 between lightly buttered white bread4 ,,chipped ,,beef ,,sandwich ,chop chipped beef very fine and mix with a little mayonnaise2 spread on thin slices of lightly buttered white bread4 ,,picnic ,,sandwich ,a pound of raw beef run through the meat chopper2 a teacupful of bread crumbs1 pepper and salt to taste2 mix with a well beaten egg1 and form into a roll4 ,take a flank of mutton1 remove the bones and lay the above mixture on the mutton and do it up into a roll2 bind it with a tape4 ,sew up the ends so mixture will not bulge out2 dust with pepper and salt1 then roast it2 when it is cold1 take off the tape1 take out the sewing1 and slice thin4 ,place between thin slices of lightly buttered white bread4 ,garnish with an olive4 ,,cannibal ,,sandwich ,chop raw beef and onions very fine1 season with salt and pepper1 and spread on lightly buttered brown bread4 ,,meat ,,and ,,mushroom ,,sandwich ,mince boiled mushrooms and cold beef or tongue together1 and spread between thin slices of lightly buttered white bread4 ,lightly spread the filling with ,french mustard4 ,garnish with a pickle4 ,,fried ,,cold ,,meat ,,sandwich ,place between thin slices of white bread1 cold roast beef or lamb1 chopped fine2 season with pepper and salt4 ,mix with a little of the left-over gravy2 dip in egg and milk and fry brown in butter4 ,serve hot4 ,,broiled ,,steak ,,sandwich ,between slices of lightly buttered white bread1 place a thin piece of hot broiled steak1 season with salt and pepper4 ,garnish top with a thin slice of ,bermuda onion4 ,,ham ,,sandwich ,grind boiled ham fine2 mix with a little chopped celery and mayonnaise4 ,place between slices of thinly cut buttered bread4 ,,ham ,,sandwich ,,no4 #b ,chop ham fine1 mix with a little mayonnaise dressing1 and place between thin slices of lightly buttered white bread4 ,garnish with parsley and a pickle4 ,,ham ,,sandwich ,,no4 #c ,slice cold boiled ham thin2 spread with ,french mustard1 place between thin slices of rye bread4 ,garnish with a pickle4 ,,ham ,,sandwich ,,no4 #d ,one pound of cold boiled ham run through fine knife or meat chopper1 one-half cup strained lemon juice1 mix with a little mayonnaise dressing1 spread on thin slices of lightly buttered white bread1 with a crisp lettuce leaf between4 ,,hot ,,ham ,,sandwich ,spread thin slices of white bread with chopped cold boiled ham1 over same spread a little mustard1 and cover with another slice4 ,beat an egg and add one-half cup of milk1 and in this mixture dip the sandwiches4 ,garnish with parsley and a pickle4 ,,hot ,,ham ,,sandwich ,,no4 #b ,spread finely minced boiled ham on thin slices of lightly buttered bread4 ,put the sandwiches together and cut into triangles4 ,beat two eggs light1 add a cup of milk and a pinch of salt4 ,dip the sandwiches in the egg and milk and fry brown on a hot buttered griddle4 ,garnish with a slice of broiled tomato and serve at once4 ,,ham ,,fingers ,run lean ham through the meat chopper1 season with salt and pepper1 and moisten with a little salad dressing4 ,place the ham between slices of thinly cut and lightly buttered bread4 ,cut in shape of lady fingers and garnish with a sprig of watercress4 ,,ham ,,and ,,egg ,,sandwich ,chop cold boiled ham and hard-boiled eggs fine1 season with pepper and salt1 and a dash of mayonnaise dressing4 ,place the mixture between thin slices of lightly buttered brown bread4 ,garnish with a small pickle4 ,,ham ,,and ,,egg ,,club ,,sandwich ,chop cold boiled ham very fine and rub smooth in a mortar2 pass the yolks of four hard-boiled eggs through a sieve and add a little mayonnaise dressing4 ,cut white bread very thin and lightly butter2 on one slice spread the ham1 then cover with another slice1 and on that spread the egg mixture with a crisp lettuce leaf between1 topped by a third slice of lightly buttered bread4 ,garnish with a pickle4 ,,ham ,,and ,,nut ,,sandwich ,mince finely some cold boiled ham and add to it about half the quantity of finely chopped peanuts4 ,for every cupful of ham add a tablespoonful of chopped pickles and a little chopped celery4 ,mix to a paste with salad dressing and spread on thin slices of lightly buttered white bread and serve on a lettuce leaf4 ,,potted ,,ham ,,sandwich ,between thin slices of lightly buttered white bread spread potted ham2 remove crusts and shape them in triangular form4 ,garnish top with a radish4 ,,potted ,,ham ,,sandwich ,,no4 #b ,toast saltine biscuit1 lightly butter1 and spread with potted ham4 ,put two together1 serve as soon as made4 ,garnish with a pickle4 ,,party ,,sandwich ,,rolls ,fresh bread is used for these sandwiches4 ,cut the slices as thin as possible and remove the crusts4 ,lay crisp lettuce leaves that have been dipped in mayonnaise dressing on the slices2 on top of that place thin shavings of cold boiled ham2 roll the slices very closely and fasten with a toothpick or ribbon4 ,pile on a serving dish and garnish with pickles and radishes4 ,,westphalian ,,ham ,,sandwich ,between thin slices of lightly buttered rye bread1 place thin slices of ,westphalian ham2 add a dash of mustard1 and garnish top with a pickle4 ,,automobile ,,sandwich ,run through the meat chopper two pounds of cold boiled ham1 half a pound of walnut meats1 and four dill pickles4 ,mix with a little ,french mustard1 and place between slices of lightly buttered bread4 ,,stag ,,sandwich ,run cold boiled ham and dill pickle through the meat chopper1 add a little ,french mustard1 and spread on thin slices of lightly buttered white bread4 ,cover with another slice4 ,,boston ,,club ,,sandwich ,cut brown bread into rounds with a cake cutter and lightly butter4 ,chop one-half pound of cold boiled mutton fine2 add a dash of salt and pepper1 two tablespoonfuls of olive oil1 or melted butter4 ,on the lower round of buttered bread place a small crisp lettuce heart that has been dipped in mayonnaise dressing4 ,on top of that place a slice of tomato1 then another slice of buttered bread1 then the mutton mixture4 ,place on top another round of buttered bread and press the two together4 ,,veal ,,sandwich ,grind through meat chopper the desired amount4 ,to one cup of chopped meat add one tablespoonful of vinegar1 one-half teaspoonful of mustard1 one-half of a small onion chopped fine4 ,salt and pepper to taste4 ,mix to a paste with mayonnaise dressing1 and place between thin slices of lightly buttered white bread4 ,garnish with a pickle4 ,,calf',s ,,liver ,,sandwich ,chop cooked calf's liver fine1 add crisp fried bacon chopped fine4 ,season with salt and pepper1 add a dash of catsup2 mix and place on lettuce leaves between thin slices of buttered white bread4 ,,calf',s ,,liver ,,and ,,bacon ,,sandwich ,calf's liver well cooked and chopped fine1 slices of bacon fried crisp and chopped fine2 season with salt and pepper and a dash of catsup4 ,mix and place on thin slices of lightly buttered graham or white bread1 with a crisp lettuce leaf between4 ,,texas ,,sandwich ,chop one-half pound of broiled calf's liver fine4 ,season with salt and cayenne pepper1 add one teaspoonful of melted butter and a few drops of onion juice2 rub together to a smooth paste4 ,spread on thin slices of unbuttered white bread4 ,cover with another slice4 ,,tongue ,,sandwich ,between thin slices of lightly buttered white bread1 lay a crisp lettuce leaf that has been dipped in mayonnaise dressing2 on that lay a thin slice of tongue2 on top of that a slice of ripe tomato spread with mayonnaise4 ,,tongue ,,sandwich ,,no4 #b ,mince boiled tongue1 add a teaspoonful of melted butter1 a tablespoonful of tomato catsup1 a dash of celery salt1 and when mixed place between thinly buttered white or brown bread4 ,serve with a sweet pickle4 ,,tongue ,,and ,,egg ,,sandwich ,chop cold boiled tongue fine2 season with salt and pepper and a tablespoonful of melted butter2 mix and spread on rounds of toasted bread4 ,place leaves of watercress around edge on top of the toast and in the centre pile hard-boiled egg that has been chopped fine and mixed with a little mayonnaise dressing4 ,,deviled ,,tongue ,,sandwich ,run a quarter of a pound of cold boiled tongue through the meat chopper2 add to it three hard-boiled eggs chopped fine1 a dash of red pepper and paprika1 a teaspoonful of ,worcestershire sauce1 and two tablespoonfuls of melted butter4 ,mix and place between thin slices of lightly buttered bread with sprigs of watercress between4 ,,tongue ,,and ,,tomato ,,sandwich ,lightly butter three thin slices of white bread4 ,on lower slice place a lettuce leaf that has been dipped in mayonnaise dressing2 on leaf place a slice of cold boiled tongue1 then a slice of bread2 on this lay a slice of tomato that has been dipped in mayonnaise dressing1 topped by a third slice of bread4 ,garnish with an olive4 ,,excursion ,,sandwich ,chop cold boiled tongue fine4 ,to each cupful1 add two tablespoonfuls of melted butter1 a dash of red pepper1 and one-half teaspoonful of onion juice4 ,mix and spread on very thin slices of white bread1 cover with another slice1 and serve with a pickle4 ,,lamb ,,sandwich ,to three cups of cold cooked lamb1 chopped fine1 add three tablespoonfuls of ,parmesan cheese1 one teaspoonful of mustard1 a dash of salt and pepper1 and a little mayonnaise dressing2 mix until smooth4 ,place this on lettuce leaf between slices of lightly buttered white bread4 ,,lamb ,,sandwich ,,no4 #b ,chop cold cooked lamb and a green pepper fine4 ,season with salt and add a dash of mayonnaise dressing4 ,spread on thin slices of graham bread lightly buttered4 ,put the two slices together4 ,,mutton ,,sandwich ,chop cold boiled mutton fine1 add a dash of tabasco sauce1 a teaspoonful of olive oil or melted butter1 a tablespoonful of vinegar1 and a pinch of salt4 ,spread on lightly buttered white bread4 ,serve with a pickle4 ,,mutton ,,sandwich ,,no4 #b ,chop cold cooked mutton very fine2 to each pint add one teaspoonful of salt1 one tablespoonful of capers1 one teaspoonful of chopped mint1 a dash of pepper1 and one tablespoonful of lemon juice4 ,spread this thickly over whole wheat bread4 ,cover with another slice and serve on lettuce leaves4 ,,mutton ,,and ,,pea ,,sandwich ,butter slices of white bread lightly and lay on them thin slices of cold boiled mutton4 ,mix together half a pint of cooked peas that have been seasoned with salt1 pepper1 a little butter1 and a teaspoonful of capers4 ,place a layer of peas over the mutton1 then a crisp lettuce leaf1 then cover with another slice of buttered bread1 and cut into triangles4 ,,summer ,,sandwich ,cut white bread into rounds with a cake cutter and lightly butter4 ,chop one-half pound of cold boiled mutton fine2 add two tablespoonfuls of melted butter1 and a dash of salt and pepper4 ,peel four tomatoes1 cut these into rather thick slices and remove the seeds from the centre4 ,place a lettuce leaf that has been lightly dipped in mayonnaise dressing on a slice of toast1 and put a slice of tomato on top of that4 ,fill the space from which you have taken the seeds with the mutton mixture4 ,put on top another slice of toasted and lightly buttered bread1 and press the two slices firmly together4 ,,potted ,,meat ,,sandwich ,chop one pound of tender cooked veal fine and add one-fourth cup of fat pork cooked and chopped fine4 ,season with salt and pepper1 a little anchovy essence1 and a little mace4 ,moisten with a little butter and work until smooth4 ,press the mixture solidly into small can or jar1 pour melted butter to the depth of one-half inch over same1 and set in a cool place4 ,when ready for use1 slice and place between thin slices of white bread4 ,garnish with a pickle4 ,,farmer ,,sandwich ,between thin slices of white bread1 place thin slices of cold roast pork2 on top of this spread apple sauce4 ,,pork ,,sandwich ,chop cold boiled pork and a celery stalk fine2 season with salt1 add a dash of ,worcestershire1 slightly diluted with water2 mix and place between thin slices of buttered white bread4 ,,mince-,,meat ,,sandwich ,moisten thick round crackers with hot milk2 spread with a thick layer of hot mince meat1 made rather moist with the addition of a little fruit juice or syrup4 ,place another cracker on top1 then whipped cream on top of that4 ,to be eaten with a fork4 ,,southern 7,,bacon7 ,,sandwich ,on thin slices of buttered whole wheat bread1 place a lettuce leaf2 add thin slices of crisp fried bacon2 spread with a little mustard1 and put slices together4 ,garnish with a radish4 ,,tip-,,top ,,sandwich ,chop fine six slices of uncooked bacon1 add two green peppers 7seeds removed7 chopped fine1 three onions the size of an egg chopped fine1 season with pepper and salt4 ,fry the above mixture until the bacon is done1 then scramble in two eggs4 ,place between thin slices of lightly buttered white bread4 ,garnish with a radish4 ,,chicken ,,sandwich ,two cups of finely minced cold cooked chicken1 a heaping tablespoonful of ,parmesan cheese1 a tablespoonful of tomato catsup1 a dash of ,french mustard1 salt and pepper1 add a little thick cream1 work all to a smooth paste4 ,place between thin slices of buttered white bread4 ,garnish with a stick of celery4 ,,chicken ,,sandwich ,,no4 #b ,to the white meat of a cold boiled chicken chopped fine1 add a crisp celery stalk chopped fine1 and mix with a little mayonnaise dressing4 ,place between thinly cut slices of buttered white bread1 and garnish with an olive4 ,,chicken ,,sandwich ,,no4 #c ,chop cold cooked chicken fine2 season with pepper and salt1 add a dash of mayonnaise dressing1 spread on thinly cut slices of buttered white bread1 with a lettuce leaf between1 and garnish with an olive4 ,,chicken ,,sandwich ,,no4 #d ,one cup of cold boiled chicken chopped fine2 season with salt and paprika1 moisten with a little cream1 paste between thin slices of lightly buttered whole wheat bread4 ,,hot ,,chicken ,,sandwich ,between thin slices of lightly buttered toast1 place slices of warm chicken breast2 over same pour hot gravy1 made of slightly thickened chicken stock1 seasoned with salt and pepper1 and a little chopped parsley4 ,cut triangular and garnish with a pickle1 and a radish4 ,,chicken ,,liver ,,sandwich ,boil chicken liver until tender and rub through a sieve2 mix with an equal amount of olives chopped fine1 and mayonnaise dressing2 place between thin slices of lightly buttered white bread4 ,,pressed ,,chicken ,,sandwich ,boil fowl until tender2 remove bones and skin2 chop fine2 season with salt1 pepper1 and sage to taste4 ,mix teaspoonful of mustard with a tablespoonful of vinegar1 heat and pour over chicken1 with some of the broth1 and press in earthen dish4 ,when cold and ready for use1 slice and place between thin1 lightly buttered bread with a crisp lettuce leaf between4 ,,jellied ,,chicken ,,sandwich ,chop the white meat of cold boiled chicken fine1 rub to a paste4 ,put a scant tablespoonful of gelatine in a half-cup of cold water1 place it over the fire until it has dissolved2 then add the chicken paste1 a dash of salt and pepper1 and a half-teaspoonful of grated horse-radish4 ,stir this mixture until it begins to thicken1 then stir in one cup of cream that has been whipped to a stiff froth1 place it in the ice box until very cold2 when ready for use1 cut thin and place between lightly buttered slices of crustless white bread4 ,garnish with parsley and an olive4 ,,cream ,,of ,,chicken ,,sandwich ,take one cupful of chopped chicken and pound it fine2 dissolve a tablespoonful of gelatine in a half-cup of cold water2 then add the chicken meat1 a dash of salt1 a teaspoonful of grated horse-radish2 stir until it begins to thicken1 then add a little at a time1 one-half pint of cream that has been whipped to a stiff froth2 set in the ice box until very cold4 ,on thin slices of lightly buttered white bread1 spread the mixture2 cut in fancy shapes and garnish each with a radish4 ,,chicken ,,and ,,egg ,,sandwich ,one cupful of cold chicken chopped fine2 the yolks of two hard-boiled eggs chopped fine2 one teaspoonful of melted butter1 one teaspoonful of lemon juice1 one teaspoonful of rich stock1 and salt and pepper to taste4 ,mix to a paste and spread on thin slices of lightly buttered white bread4 ,garnish with an olive4 ,,chicken ,,surprise ,,sandwich ,chop cold boiled chicken and few capers fine2 mix with a little mayonnaise dressing and spread between thin slices of toasted white bread4 ,garnish with an olive4 ,,chicken ,,and ,,ham ,,sandwich ,one cupful of chopped ham1 one cupful of cold boiled chicken meat2 season with salt and pepper and moisten with mayonnaise dressing4 ,spread this mixture on thin slices of lightly buttered white bread1 cover with another slice1 and cut in halves4 ,garnish with a pickle4 ,,chicken ,,and ,,ham 7,,club7 ,,sandwich ,toast and lightly butter three thin slices of white bread2 place a lettuce leaf that has been dipped in mayonnaise dressing on the lower slice4 ,on this1 place slices of cold roast fowl1 then put another slice of toast on top of that1 with another leaf of lettuce1 follow by thin slices of broiled ham1 topped by a third slice of toasted bread4 ,garnish top with dill pickle1 cut in thin slices lengthwise4 ,,chicken ,,and ,,english ,,walnut ,,sandwich ,spread thin slices of buttered white bread with ,english walnut or almond meats chopped fine4 ,spread the corresponding pieces with cold boiled chicken chopped fine2 add a little mayonnaise dressing and press pieces together4 ,garnish with an olive4 ,,chicken ,,and ,,almond ,,sandwich ,one cup of cold boiled chicken chopped fine2 one cup of almonds chopped fine2 moisten with a little cream1 season with salt and paprika1 place between thin slices of entire wheat bread4 ,garnish with parsley1 and an olive4 ,,chicken ,,and ,,green ,,pepper ,,sandwich ,run enough chicken through the meat chopper to make two cupfuls2 cut out the stem ends and remove the seeds from three large sweet peppers2 run them through the meat chopper2 mix the chicken and pepper together2 season with half a teaspoonful of salt1 and two tablespoonfuls of sweet cream4 ,place between thin slices of lightly buttered white bread4 ,cut in triangles4 ,serve on lettuce leaf4 ,,aspic ,,jelly ,,sandwich ,soak one box 7two ounces7 of gelatine in one cup of chicken liquor until softened2 add three cupfuls of chicken stock seasoned with a little parsley1 celery1 three cloves1 a blade of mace1 and dash of salt and pepper4 ,strain into a dish and add a little shredded breast of chicken2 set in a cold place to harden2 when cold1 slice in fancy shapes and place on slightly buttered whole wheat bread4 ,garnish with a stick of celery4 ,,reception ,,sandwich ,equal quantities of breast of cold boiled chicken and tongue1 put through food chopper2 season with celery salt1 cayenne1 anchovy paste1 and mayonnaise4 ,place mixture between slices of lightly buttered white bread with crisp lettuce leaf that has been dipped in tarragon vinegar4 ,,queen ,,sandwich ,mince finely two parts of cooked chicken or game to one part of cooked tongue1 and one part of minced cooked mushrooms4 ,season with salt and pepper and a little lemon juice2 mix and place between thin slices of buttered white bread4 ,garnish with small pickle4 ,,french ,,roll ,,sandwich ,french rolls are used for this sandwich4 ,make a small round opening in top of each and take out some of the crumbs2 save the small crusts from the top of the opening2 chop fine five olives1 a tablespoonful of capers1 one green sweet pepper 7seeds removed71 one gherkin1 the white meat of one chicken1 and two ounces of tongue chopped fine4 ,moisten with mayonnaise dressing4 ,fill this mixture into the roll1 put the small crust on top1 and garnish with a pickle4 ,,creole ,,sandwich ,one cupful of cold boiled chicken chopped fine1 two tablespoonfuls of green pepper that has been parboiled and chopped fine4 ,add a dash of salt1 and a teaspoonful of chopped parsley2 moisten with a little mayonnaise dressing and place between thin slices of lightly buttered white bread4 ,garnish with an olive4 ,,windsor ,,sandwich ,one cupful of cold boiled chicken chopped fine1 a teaspoonful of finely chopped onion1 a half teaspoonful of finely chopped chives4 ,salt and pepper to taste1 moisten with a little mayonnaise dressing1 mix well1 and spread on thin slices of toasted bread4 ,cover with another slice of toasted bread1 cut in halves1 and garnish with a radish4 ,,biscuit ,,sandwich ,roll biscuit dough very thin1 about like piecrust1 and spread with butter1 then roll another and put on top of this2 cut out and bake in quick oven4 ,when done1 pull apart and spread with this mixture while warm4 ,take equal parts of chicken and ham1 run through the meat chopper1 season with celery salt and cayenne pepper2 moisten with mayonnaise dressing4 ,,saratoga ,,sandwich ,on a lightly buttered square slice of white bread1 place a lettuce leaf that has been dipped in mayonnaise dressing2 on that lay four large fried oysters with a little horse-radish on top of the oysters1 and cover with a lightly buttered slice of rye bread1 and butter upper side of this slice4 ,on this lay a slice of breast of cooked chicken2 dust with salt and pepper and lay on that crisp slices of fried bacon2 cover this with a slice of white bread4 ,garnish top with radishes1 cut fancy1 serve with slice of lemon on the side4 ,,sheridan ,,park ,,club ,,sandwich ,toast and butter three thin slices of white bread2 place a lettuce leaf on the lower slice1 and on its top put slices of chicken breast4 ,then put another slice of toast on top of that with another leaf of lettuce1 followed by thin slices of broiled breakfast bacon1 topped by third slice of toasted bread4 ,garnish top with small pickles cut in slices lengthwise4 ,serve as soon as made4 ,,colonial 7,,club7 ,,sandwich ,toast and butter three slices of thinly cut bread2 place slices of cold boiled chicken spread lightly with mayonnaise dressing on the lower slice1 with a crisp lettuce leaf4 ,then put another slice of toast on top of that with a slice of ripe tomato spread lightly with mayonnaise dressing1 topped by a third slice of toast spread with finely chopped celery that has been mixed with a little mayonnaise dressing4 ,lay on top of that sweet red peppers cut in ribbons2 cut triangular4 ,,chicken ,,and ,p,t ,,de ,,foie ,,gras ,,sandwich ,two tablespoonfuls pt de foie gras and a cup of finely chopped cold boiled chicken2 season with pepper and salt2 spread on a crisp lettuce leaf that has been dipped in ,french dressing1 and place between thin slices of white bread4 ,,chicken ,,biscuit ,,finger ,chop cold boiled chicken very fine2 add a little chopped parsley2 moisten with salad dressing2 make rolls of the mixture about the size of a small pickle4 ,cover each roll with baking powder biscuit dough rolled thin1 pressing the ends tightly4 ,brush with beaten egg and bake4 ,,pressed ,,mock ,,chicken ,boil a piece of fresh shoulder of pork until tender1 adding pepper and salt to the water in which it is cooked4 ,when done1 run the meat through the meat chopper and return to the liquor in which it was boiled in the kettle4 ,add enough rolled oats to absorb or thicken the liquid1 season to suit the taste1 and simmer from twenty to thirty minutes2 then pack into a bowl or crock2 when cold1 slice and place between thin slices of lightly buttered white bread4 ,garnish with pickles and radish roses4 ,,country ,,club ,,sandwich ,use three slices of white bread thinly cut and lightly buttered2 place a lettuce leaf that has been dipped in mayonnaise dressing on lower slice1 and on top of that place slices of cold boiled chicken2 then put another slice of bread and a lettuce leaf followed by thin slices of veal loaf1 topped by another slice of bread with thinly sliced pickles on top4 ,,chicago ,,club ,,sandwich ,toast lightly two slices of white bread and one of rye2 lightly butter and on the slices of white bread1 place slices of cold cooked chicken and a couple of slices of bacon well crisped2 cover with the slice of rye bread and on that place a lettuce leaf that has been dipped in a little mayonnaise dressing2 sprinkle with a little chopped green pepper1 then cover with the other slice of white bread4 ,,turkey ,,sandwich ,between thin slices of lightly buttered white or brown bread1 place thin slices of turkey breast2 spread a little cranberry jelly over this and sprinkle with finely chopped celery4 ,,hot ,,turkey ,,sandwich ,between thin slices of lightly buttered toast1 place slices of warm turkey breast2 over same pour a hot gravy made of slightly thickened turkey stock4 ,garnish with a pickle4 ,,turkey ,,club ,,sandwich ,toast three thin slices of white bread and butter1 on the lower slice lay cold white breast of turkey2 cover with another slice of toast2 on that lay a thin slice of hot broiled ham2 cover with another slice of buttered toast and press together4 ,serve on a lettuce leaf4 ,garnish with small pickles4 ,,game ,,sandwich ,on thin slices of lightly buttered bread1 place slices of breast of roasted partridge2 spread lightly with currant jelly and cover with another buttered slice of bread4 ,garnish with cress4 ,,truffle ,,sandwich ,one tablespoonful of broiled truffle1 one-half breast of chicken1 and two tablespoonfuls of sweetbreads chopped fine4 ,add a dash of mayonnaise dressing1 salt and pepper4 ,place between slices of buttered white bread1 cut in oblong pieces4 ,garnish with pickle4 ,,head ,,cheese ,,sandwich ,between thin slices of lightly buttered white bread1 place a lettuce leaf that has been dipped in mayonnaise dressing4 ,on this place thin slices of head cheese1 cut diagonally1 and garnish with a pickle4 ,,sweetbread ,,sandwich ,cook sweetbreads until tender4 ,when cold1 remove skin1 chop fine1 season with salt and pepper1 add one cup of finely chopped celery1 and a dash of mayonnaise dressing2 spread on thin slices of lightly buttered white bread4 ,cover with another slice and garnish with an olive4 ,,sausage ,,sandwich ,boil link sausages until done2 when cold cut into thin slices2 place between thin slices of lightly buttered white bread4 ,garnish with a pickle4 ,,german ,,bologna ,,sandwich ,remove the skin from a bologna sausage and rub to a paste4 ,spread thin slice of lightly buttered rye bread with a little ,french mustard1 then a layer of bologna1 cover with another slice1 and garnish with a pickle4 ,,frankfurt ,,sausage ,,sandwich ,cut cold boiled ,frankfurt sausage into the thinnest slices and place on slice of buttered white or rye bread2 run a cucumber pickle through a meat chopper and sprinkle on top of sausage4 ,place another buttered slice over this4 ,,salami 7,,italian ,,sausage7 ,,sandwich ,between slices of lightly buttered rye bread1 place thin slices of salami4 ,garnish with an olive4 ,p,t ,,de ,,foie ,,gras is made from the liver of geese1 ducks1 or turkeys4 ,put one-half cup goose grease in a fryer on stove2 when hot lay in the livers and baste with a spoon until tender2 remove the livers from the pan and chop very fine4 ,add a small onion chopped and boiled brown1 season with salt and pepper and mix in some of the grease in which livers were fried4 ,the mixture must resemble paste4 ,pt de foie gras can be purchased in small cans4 ,p,t ,,de ,,foie ,,gras ,,sandwich ,on thin slices of toasted bread shorn of crusts1 spread pt de foie gras2 add a dash of salt and cayenne2 cover with another slice of toast and serve with a sweet pickle4 ,p,t ,,de ,,foie ,,gras ,,sandwich ,,no4 #b ,three slices of white or brown bread lightly buttered2 on the lower slice spread pt de foie gras1 then put another slice of bread on top of that4 ,cover with delicate shreds of tomato1 tiny lettuce hearts with a dash of mayonnaise dressing1 topped by a third slice of bread4 ,garnish with an olive4 ,p,t ,,de ,,foie ,,gras ,,sandwich ,,no4 #c ,one-half cup of pt de foie gras1 remove the fat and mash to a smooth paste2 season with a little salt and a dash of cayenne pepper and drop of onion juice2 press the whole through a sieve4 ,spread on thin slices of buttered white bread and cover with another slice of buttered bread4 ,garnish top with slices of hard-boiled egg and an olive4 ,,imitation ,p,t ,,de ,,foie ,,gras ,,sandwich ,saute half a chopped onion in butter until brown2 add one-half dozen chicken livers1 cover with seasoned chicken stock1 and let simmer until tender2 mash the livers fine and press through a sieve1 season with salt1 paprika1 mustard1 and a dash of curry powder4 ,put this paste in a cup1 pour melted butter over top2 when cold1 remove the butter and cut in thin slices2 place between thin slices of white bread4 ,garnish with a pickle4 ,,cheese ,,american ,,cheese ,,sandwich ,cream three tablespoonfuls of butter1 add three tablespoonfuls of grated ,american cheese1 one tablespoonful of anchovy essence1 a dash of salt and paprika1 one-fourth teaspoonful of mustard1 and one-fourth cupful of finely chopped olives4 ,place mixture between thin slices of lightly buttered rye bread4 ,,american ,,cheese ,,sandwich ,,no4 #b4 ,cream two tablespoonfuls of butter1 add one-fourth cupful of grated ,american cheese and one teaspoonful of vinegar1 and season with salt1 paprika1 mustard1 and anchovy essence4 ,place mixture between thin slices of white bread4 ,garnish with a pickle4 ,,american ,,cheese ,,sandwich ,,no4 #c ,salted cracker slightly toasted1 spread with ,american cheese2 serve hot4 ,,american ,,cheese ,,sandwich ,,no4 #d ,melt a quarter of a pound of ,american cheese in a sauce pan1 add the yolk of one egg beaten with two tablespoonfuls of cream1 a dash of salt and red pepper1 and half a teaspoonful of ,worcestershire sauce4 ,take from the fire and when cold1 spread on thin slices of white or rye bread4 ,press the two together and cut in strips4 ,garnish with a pickle4 ,,cheese ,,rare-,,bit ,,sandwich ,grate a quarter of pound of ,american cheese fine2 melt it in a sauce pan over the fire1 add the yolks of two eggs well beaten1 two tablespoonfuls of cream1 a dash of salt and red pepper1 and a teaspoonful of ,worcestershire4 ,stir the mixture into the melted cheese2 when blended1 remove from the fire1 and when cool1 spread it on thin slices of lightly buttered white bread4 ,put the two slices together and garnish with an olive4 ,,brown ,,bread ,,and ,,american ,,cheese ,,sandwich ,steam the brown bread before spreading with butter1 and cut in the usual way4 ,between the slices1 place grated ,american cheese and finely chopped ,english walnuts well salted4 ,garnish with an olive4 ,,brown ,,bread ,,and ,,american ,,cheese ,,sandwich ,,no4 #b ,cut thin small rounds of brown bread and lightly butter2 sprinkle with grated cheese2 put two slices together and cut in two4 ,,fried ,,cheese ,,sandwich ,cut slices of white bread round with biscuit cutter2 spread with paste made with half a cupful of fresh ,american cheese1 mashed smooth with a little cream4 ,season with salt and paprika4 ,put slices together and fry a light brown in the blazer1 in which a tablespoonful of butter has been melted4 ,serve hot4 ,,neufchatel ,,sandwich ,mince a little candied orange very fine1 add a dash of ginger1 and mix with ,neufchatel cheese which has been moistened with a little cream4 ,place between thin slices of lightly buttered white bread4 ,garnish with an olive4 ,,neufchatel ,,and ,,nut ,,sandwich ,mix with one roll of ,neufchatel cheese1 half a cupful of chopped almonds or butternuts2 spread on thin slices of lightly buttered graham or ,boston brown bread4 ,garnish with a small pickle4 ,,neufchatel ,,and ,,olive ,,sandwich ,chop half a dozen olives and a half-cupful of pecan meats fine2 mix with a cake of ,neufchatel cheese1 moisten with a little cream1 and place between thin slices of lightly buttered white bread4 ,,harlequin ,,sandwich ,lightly buttered slices of white and graham bread4 ,spread each with ,neufchatel cheese and sprinkle with a few ,english walnut meats4 ,put a white and a brown slice together4 ,,berlin ,,sandwich ,chop olives fine and moisten with mayonnaise dressing2 spread on buttered slices of bread4 ,spread other slices with ,neufchatel cheese and put slices together in pairs4 ,,limburger ,,cheese ,,sandwich ,spread thin slices of lightly buttered rye bread with limburger cheese1 then with thin slices of bologna sausage2 cover with another slice of rye bread4 ,garnish with a pickle4 ,,roquefort ,,sandwich ,mix grated cheese with thick cream to make a paste2 place between thinly cut slices of lightly buttered white bread4 ,garnish with an olive4 ,,german ,,club ,,sandwich ,thin slices of pumpernickel1 rye1 and white bread are used for this sandwich4 ,rub half a pound of smearcase until smooth1 add three tablespoonfuls of thick cream and two of melted butter2 season with pepper and salt4 ,spread some of this cheese mixture on a buttered slice of pumpernickel bread1 followed by a slice of rye covered with the cheese1 covered with a slice of buttered white bread4 ,garnish with slice of pickle4 ,,parmesan ,,sandwich ,finely grated ,parmesan cheese1 a dash of salt and pepper1 one tablespoonful of tomato catsup1 mix and place between squares of unsweetened cracker4 ,put crackers on a thin plate1 set in hot oven for three minutes or until the cheese melts and the cracker becomes crisp4 ,serve hot4 ,,parmesan ,,and ,,radish ,,sandwich ,peel radishes and chop very fine2 place on ice until needed2 then mix with a very little whipped cream2 spread the mixture between thin oblongs of brown bread1 dust a little grated ,parmesan cheese over the top before the second slice is put on4 ,,parmesan ,,and ,,celery ,,sandwich ,whip a gill of cream1 add to it sufficient grated cheese1 ,american or ,parmesan1 to make a stiff paste2 spread lightly buttered white bread with this and sprinkle thickly with very finely minced celery4 ,cover with another slice of buttered bread4 ,,seafoam ,,sandwich ,spread crisp seafoam crackers with butter1 a sprinkling of grated ,parmesan cheese1 and very finely chopped celery or olives4 ,place two together and serve4 ,,french ,,cheese ,,sandwich ,slice brown bread very thin1 butter1 lay thinly sliced cheese on top1 and spread over cheese a thick layer of any kind of jam1 and cover with another slice of bread4 ,,morocco ,,sandwich ,melt a cupful of cheese1 ,american or ,parmesan2 while soft1 add enough mayonnaise to make it spread easily2 lay this on thin slices of lightly buttered whole wheat bread and slice stuffed olives over cheese4 ,cover with another slice of lightly buttered bread2 garnish top with stuffed olive4 ,,club ,,house ,,sandwich ,rub to a paste one tablespoonful of butter and two tablespoonfuls of soft club house cheese1 a tablespoonful of grated ,parmesan1 a dash of salt and pepper1 a teaspoonful of tarragon vinegar1 and a teaspoonful of anchovy paste4 ,spread the above mixture on thin slices of toasted bread4 ,put slices together and cut triangular4 ,,cottage ,,sandwich ,cut slices of brown bread1 do not remove crusts2 rub half a pint of cottage cheese to a smooth paste1 then press it through fine sieve4 ,add two tablespoonfuls of melted butter1 slowly beating the while1 add half a teaspoonful of salt1 and two tablespoonfuls of thick cream2 spread each slice of the bread with mixture2 cover with another thin slice of white bread and on top of that another thin layer of cheese2 place a slice of brown bread on top and trim into shape4 ,garnish with an olive4 ,,cottage ,,sandwich ,,no4 #b ,on thin slices of lightly buttered graham bread spread cottage cheese that has been mixed with a little chopped chives4 ,cover with another slice of bread4 ,,gruyere ,,sandwich ,cut rye and white bread in very thin slices and spread sparingly with butter2 cut cold tongue and gruyere cheese in thin slices2 on white bread arrange the tongue1 rye bread over tongue and cheese over rye bread2 repeat1 put under a weight and let stand for two hours2 then cut crosswise in thin slices4 ,garnish with olive4 ,,cottage ,,and ,,olive ,,sandwich ,spread thin slices of lightly buttered graham bread with mustard1 then a thin layer of cottage cheese1 and then a layer of chopped olives that have been mixed with a little mayonnaise dressing4 ,cover with another slice of bread and press together4 ,,bohemian ,,sandwich ,on thin slices of lightly buttered graham bread1 spread a thin layer of mustard2 on top of that spread a layer of cottage cheese1 then a layer of olives that have been chopped fine1 and mixed with a little mayonnaise dressing4 ,cover with another slice of bread and press together4 ,cut in strips and serve on a lettuce leaf4 ,,dutch ,,sandwich ,between thin slices of lightly buttered rye bread1 spread highly seasoned cottage cheese2 on this sprinkle finely chopped olives4 ,cut in diamond shape4 ,garnish with a sprig of parsley4 ,,waukesha ,,cheese ,,sandwich ,cream one brick of ,waukesha cheese with a little sweet cream1 add a pinch of salt1 a few chopped pecan nut meats1 and a few chopped olives4 ,place between thin slices of lightly buttered rye bread4 ,,imperial ,,cheese ,,sandwich ,one-half jar of ,imperial cheese1 one-half bottle 7small size7 of stuffed olives sliced fine1 four tablespoonfuls of cream4 ,mix well and spread on thin slices of lightly buttered white bread with a crisp lettuce leaf between the slices4 ,,swiss ,,cheese ,,sandwich ,cut rye bread very thin4 ,spread lightly with butter4 ,between the pieces place thin slices of ,swiss cheese4 ,spread with mustard4 ,garnish with a dill pickle sliced thin4 ,,swiss ,,cheese ,,sandwich ,,no4 #b ,butter thin slices of pumpernickel bread4 ,between slices put a thin layer of ,swiss cheese and leaves of watercress4 ,cut in long narrow strips4 ,garnish with an olive4 ,,green ,,cheese ,,sandwich ,spread on thin slices of lightly buttered white bread1 green cheese grated fine4 ,put slices together and garnish with a sour pickle4 ,,swiss ,,and ,,nut ,,sandwich ,chop ,english walnuts fine2 mix with grated ,swiss cheese4 ,add a little thick cream to moisten1 season with salt and cayenne4 ,place between thin slices of lightly buttered brown bread4 ,garnish with an olive4 ,,cream ,,cheese ,,and ,,olive ,,sandwich ,work cream cheese until smooth1 add one-half quantity of chopped olives1 season with salt1 and moisten with mayonnaise4 ,place between thin slices of lightly buttered rye bread4 ,,cream ,,cheese ,,and ,,olive ,,sandwich ,,no4 #b ,chop olives fine1 mix with cream cheese1 add a little sweet cream to moisten1 season with salt and paprika4 ,place between thin slices of lightly buttered white or brown bread4 ,,dairy ,,sandwich ,on thin slices of ,swiss cheese1 spread fresh butter and put the two slices together4 ,,cream ,,cheese ,,and ,,pimolas ,,sandwich ,mix one cream cheese with an equal amount of chopped pimolas2 season with salt and cayenne1 and moisten with a little mayonnaise dressing4 ,place between thin slices of lightly buttered white or brown bread4 ,,cream ,,cheese ,,and ,,pineapple ,,sandwich ,chop the pineapple fine and drain4 ,spread lightly buttered white bread thinly with cream cheese2 sprinkle with pineapple and press together1 then cut the sandwiches in thin1 slender strips4 ,,cream ,,cheese ,,and ,,walnut ,,sandwich ,one cup of walnut meats1 chopped fine2 add enough cream cheese to make a paste2 add salt and a bit of red pepper4 ,place between lightly buttered white bread cut in fancy shapes4 ,,cream ,,cheese ,,and ,,nut ,,sandwich ,chop ,english walnuts fine1 mix with cream cheese and a little chopped celery2 add a dash of mayonnaise dressing4 ,place the mixture between thin slices of lightly buttered white bread4 ,garnish with a sprig of watercress4 ,,cream ,,cheese ,,and ,,beet ,,sandwich ,on thin slices of lightly buttered white bread1 lay a crisp lettuce leaf2 on that spread cream cheese1 on top of the cheese sprinkle chopped pickled beets4 ,cover with another slice of buttered bread4 ,,cream ,,cheese ,,and ,,cucumber ,,sandwich ,on thin slices of lightly buttered brown bread spread cream cheese2 over same sprinkle chopped cucumbers that have been mixed with a little ,french dressing4 ,cover with another slice of lightly buttered brown bread4 ,,cream ,,cheese ,,and ,,guava ,,jelly ,,sandwich ,spread an equal number of slices of lightly buttered white bread with guava jelly and cream cheese4 ,put slices together and trim the edges4 ,,cream ,,cheese ,,and ,,green ,,pepper ,,sandwich ,spread lightly buttered white bread with cream cheese2 on this lay thin slices of green pepper that have been dipped in mayonnaise dressing4 ,cover with another slice of bread1 cut oblong1 and garnish with a sprig of parsley and an olive4 ,,cream ,,cheese ,,and ,,parsley ,,sandwich ,spread thin slices of ,boston brown bread lightly buttered1 with cream cheese1 mixed with a little chopped parsley4 ,put two slices together and garnish with an olive4 ,,cream ,,cheese ,,and ,,lettuce ,,sandwich ,slice white bread very thin1 when you have pared off the crust4 ,butter smoothly and lightly4 ,spread one slice with cream cheese and lay upon the other a crisp lettuce leaf that has been dipped in mayonnaise dressing4 ,put slices together4 ,garnish with an olive4 ,,cheese ,,and ,,bar-,,le-,,duc ,,currant ,,sandwich ,spread thin slices of lightly buttered white bread with cream cheese2 sprinkle currants over the cheese2 then a teaspoonful of maple syrup4 ,cover with another slice of bread4 ,,toasted ,,wafers ,,with ,,cream ,,cheese ,mix a cream cheese with cream and paprika to make a mixture that is soft and yet will hold its shape4 ,just before serving1 toast the wafers and press a star of cheese upon each4 7,use a star tube47 ,finish with a slice of pimola4 ,,russian ,,sandwich ,spread zepherettes with cream cheese and cover with chopped olives mixed with a little mayonnaise4 ,place a zepherette over each and press together4 ,,oriental ,,sandwich ,mix one cake of cream cheese with a little maple syrup1 then add sliced maraschino cherries4 ,place between thin slices of lightly buttered bread4 ,garnish with a spray of smilax and a cherry4 ,,dainty ,,cheese ,,sandwich ,a dainty cheese sandwich to serve at afternoon parties is made by placing the halves of an ,english walnut on either side of a square of cream cheese4 ,serve on a crisp lettuce leaf4 ,,macaroon ,,sandwich ,be sure the macaroons are fresh4 ,lay a slice of fresh cream cheese between two macaroons1 pressing them firmly together4 ,keep in a cool place until wanted4 ,,fairmont ,,sandwiches ,work a small cream cheese until smooth1 using a wooden spoon1 and season with salt4 ,chop red and green peppers separately and wring in cheese-cloth to remove some of the moisture4 ,mix one-half of the cheese with some of the red pepper1 the other half the green pepper4 ,spread four thin slices of white bread sparingly with butter1 on the lower slice spread the green pepper mixture1 cover with another slice of bread1 on top of that spread a layer of the red pepper mixture1 cover with the third slice and spread that with the green pepper mixture4 ,cover with the fourth slice of bread4 ,fold in cheese-cloth and press under a weight1 then cut in thin slices downward4 ,,italian ,,sandwich ,take an equal number of slices of white and graham bread1 spread with butter and cream cheese2 on these put finely chopped olives that have been mixed with a little mayonnaise dressing4 ,press slices together in pairs with a crisp lettuce leaf between each pair1 and cut diagonally4 ,garnish with parsley4 ,,buffet ,,sandwich ,one teacupful grated ,american or ,parmesan cheese1 one tablespoonful of melted butter1 one teaspoonful of made mustard1 a little salt and pepper4 ,mix well1 spread on thin slices of lightly buttered rye bread4 ,put two slices together and cut in triangles4 ,,bummers ,,custard ,,sandwich ,take a cake of ,roquefort cheese and divide in thirds2 moisten one third with brandy1 another third with olive oil1 and the other third with ,worcestershire sauce4 ,mix all together and place between split water biscuits toasted4 ,good for a stag lunch4 ,,nut ,,english ,,walnut ,,sandwich ,chop ,english walnuts fine1 and over them pour the following dressing2 five yolks of eggs well beaten1 juice of two lemons1 a good half-cup of water1 one teaspoonful of sugar1 and a pinch of salt4 ,let it cook until the eggs thicken4 ,when cool1 place between thin slices of lightly buttered white bread4 ,,english ,,walnut ,,sandwich ,,no4 #b ,chop fine a cupful of ,english walnut meats2 moisten with a little thick cream and place between a slice of brown bread and one of white lightly buttered4 ,cut in rounds with a biscuit cutter4 ,,english ,,walnut ,,sandwich ,,no4 #c ,chop ,english walnuts fine2 moisten with a little mayonnaise dressing1 and place between thin slices of lightly buttered brown bread4 ,,english ,,walnut ,,and ,,fig ,,sandwich ,chop figs fine1 adding enough water to make a smooth paste1 and cook slowly until of a consistency to spread4 ,flavor with a little orange juice or grated candied orange peel4 ,chop one-half cup of ,english walnuts fine1 add to the fig paste filling4 ,place between thin slices of white or brown bread lightly buttered1 cut in fanciful shapes4 ,,english ,,walnut ,,and ,,ginger ,,sandwich ,three thin slices of lightly buttered white bread2 between the first and second place a layer of chopped1 preserved ginger1 mixed with a little thick cream2 and between the second and third slices1 place a layer of chopped ,english walnuts2 then tie up each sandwich neatly with blue baby ribbon4 ,,english ,,walnut ,,and ,,raisin ,,sandwich ,chop equal quantities of ,english walnuts and raisins fine1 mix with a little cream1 and place between thin slices of lightly buttered white bread4 ,garnish top with a raisin4 ,,english ,,walnut ,,and ,,date ,,sandwich ,chop ,english walnut meats fine1 mix with an equal amount of chopped dates2 moisten with a little whipped cream and place mixture between buttered crackers or thin slices of white bread4 ,,salted ,,english ,,walnut ,,sandwich ,spread thin slices of ,boston brown bread with butter2 then chop ,english walnuts fine1 sprinkle with salt1 and put a layer of the nuts between two slices of bread4 ,,black ,,walnut ,,sandwich ,between thin slices of lightly buttered brown bread spread black walnut meats chopped rather fine4 ,nice to serve with hot chocolate4 ,,chestnut ,,sandwich ,shell and blanch the chestnuts1 then boil fifteen minutes2 drain and cool1 and when cool chop fine4 ,add an equal quantity of finely chopped celery1 moisten with a little ,french dressing1 mix1 and put between thin slices of lightly buttered white bread1 with a crisp lettuce leaf between4 ,,pecan ,,sandwich ,one cup of chopped pecans1 one cup of chopped dates1 mixed with a tablespoonful of whipped cream to moisten4 ,place between thin slices of white or whole wheat bread4 ,,pecan ,,sandwich ,,no4 #b ,chop pecan nuts very fine1 moisten with a little mayonnaise dressing and place between thin slices of lightly buttered white bread4 ,,pecan ,,sandwich ,,no4 #c ,mix one cup of finely chopped pecan nuts with a little chutney4 ,place between thin slices of buttered white bread4 ,,pecan ,,and ,,english ,,walnut ,,sandwich ,chop fine one-half cup each of pecan and walnut meats1 add one-half cup of olives stoned and chopped fine1 moisten with a little mayonnaise dressing and place between thin slices of lightly buttered graham bread4 ,,hickory ,,nut ,,sandwich ,mix together chopped hickory nuts and pot cheese1 add a dash of paprika1 and place between thin slices of either white or brown bread lightly buttered4 ,garnish with an olive4 ,,hickory ,,nut ,,and ,,cheese ,,sandwich ,beat to a cream one tablespoonful of butter1 then add three heaping tablespoonfuls of cream cheese4 ,mix thoroughly1 adding a little sweet cream if necessary to make creamy4 ,chop a quarter-pound of hickory nuts fine1 and blend with the cheese paste2 season with salt1 pepper1 and a little lemon juice4 ,spread on thin slices of brown bread4 ,put two slices together and garnish with an olive4 ,,peanut ,,sandwich ,chop roasted and salted peanuts1 mix with a little mayonnaise dressing1 place between thin slices of lightly buttered entire wheat bread4 ,,peanut ,,sandwich ,,no4 #b ,chop a cup of freshly roasted shelled peanuts very fine1 mix with three tablespoonfuls of mayonnaise dressing1 add salt to taste1 and sprinkle upon lightly buttered slices of white bread4 ,put slices together and cut in tiny squares4 ,,peanut ,,sandwich ,,no4 #c ,chop peanuts fine or put through a coffee mill1 salt to taste1 and add a little sherry or port wine to make a thick paste4 ,spread on thin slices of lightly buttered white bread4 ,put two slices together and garnish with a candied cherry4 ,,peanut ,,sandwich ,,no4 #d ,cut white bread in rounds with the biscuit cutter1 cover with whipped cream slightly sweetened4 ,sprinkle chopped peanuts over the cream4 ,cover with another round of bread and serve as soon as made4 ,,peanut ,,and ,,banana ,,sandwich ,between thin slices of lightly buttered white bread place a crisp lettuce leaf that has been dipped in mayonnaise dressing2 on this place slices of banana and sprinkle with ground peanuts4 ,,peanut ,,mayonnaise ,,sandwich ,heat a tablespoonful of butter in a pan and add the juice of a lemon4 ,season with salt and pepper4 ,to this gradually add a well beaten egg1 thinned with sour cream1 adding it slowly1 stirring the while to prevent it from curdling4 ,when it begins to thicken1 remove and stir in enough ground peanuts to make a good spreading butter4 ,in preparing sandwiches of this1 cut bread thin1 spread with the mayonnaise2 and lay between the slices a crisp lettuce leaf4 ,cut the sandwiches in fancy shapes4 ,dainty for noon-day luncheon4 ,,almond ,,sandwich ,cut white bread in rounds and lightly butter1 put on a layer of finely chopped almonds1 add a sprinkling of salt and a dash of lemon juice2 cover with another round of bread and press a blanched nut in the centre4 ,serve on a lettuce leaf4 ,,almond ,,sandwich ,,no4 #b ,whip one-half gill of sweet cream to a stiff froth2 add one-half pound of almonds1 blanched and pounded to a paste1 with a little rose or orange flower water2 add two tablespoonfuls of sugar and spread over thin slices of white bread2 roll into tiny cylinders or cut in narrow strips4 ,,almond ,,sandwich ,,no4 #c ,on thin slices of buttered ,boston brown bread sprinkle finely chopped almonds1 cover with another slice of bread1 and cut in squares4 ,,almond ,,and ,,celery ,,sandwich ,chop almonds fine and mix with twice the bulk of finely chopped celery2 moisten with a little mayonnaise dressing and put between thin slices of lightly buttered white bread4 ,,almond ,,and ,,lemon ,,sandwich ,grate the thin yellow rind of one lemon1 being careful not to rub off any of the bitter white pith2 blanch and pound one-half pound of almonds1 adding slowly the juice of one lemon4 ,when a smooth paste is formed1 add the grated lemon rind4 ,rub the yolks of two hard-boiled eggs to a smooth paste1 add the almond mixture1 and spread over thin slices of lightly buttered white bread4 ,cover with another slice of bread and cut in triangles4 ,,toasted ,,almond ,,sandwich ,toast almonds to a light brown and grate2 form into a paste with a little lemon juice1 add a little salt1 spread on thin slices of lightly buttered white bread and cover with another slice and cut in strips4 ,,sweet ,,orange ,,sandwich ,between thin slices of lightly buttered white bread place thin slices of orange that have been lightly dusted with powdered sugar4 ,,orange ,,marmalade ,,sandwich ,spread thinly buttered white bread with orange marmalade4 ,put two slices together and cut the sandwich in slender strips4 ,,orange ,,marmalade ,,sandwich ,,no4 #b ,on thin slices of lightly buttered white bread spread orange marmalade4 ,put four slices together1 put under a weight and when well pressed1 trim off the crusts and cut down in thin slices4 ,serve on lace paper doily4 ,,dainty ,,ribbon ,,sandwich ,cut the crust from a loaf of white and of brown bread4 ,cut three slices one-half inch thick from each loaf4 ,spread with butter and orange marmalade4 ,put six slices together and press firmly4 ,trim the edges evenly1 then with a sharp knife cut into slices about three-quarters of an inch thick4 ,place the sandwich on a lace paper doily4 ,serve as soon as made4 ,,gem ,,sandwich ,grate orange peel very fine1 add a dash of ginger1 spread thin slices of buttered white bread with ,neufchatel cheese1 sprinkle orange peel and ginger over the cheese4 ,put slices together4 ,garnish with an olive4 ,,lemon ,,sandwich ,slice a lemon very thin and remove the rind1 sprinkle with powdered sugar and place between thin slices of lightly buttered white bread cut round4 ,garnish top with a candied cherry4 ,,fruit ,,sandwich ,spread thin slices of white bread with chocolate cream butter1 on this place a layer of fresh fruit such as bananas1 strawberries1 or raspberries2 cover with another slice1 and garnish top with a sugared berry4 ,,strawberry ,,sandwich ,between thin slices of lightly buttered white bread1 place strawberries cut in halves1 sprinkle with powdered sugar4 ,garnish top of sandwich with a whole sugared berry4 ,,grape ,,sandwich ,remove skins and seeds from one pound of white grapes4 ,chop grapes1 one large apple1 and two stalks of celery fine4 ,mix with a little ,french dressing and place between thin slices of lightly buttered white bread4 ,cut sandwiches in strips4 ,,red ,,raspberry ,,sandwich ,mix berries with thick cream and a little powdered sugar and place between thinly cut slices of buttered white bread4 ,garnish top with a berry4 ,,apple ,,sandwich ,between thin slices of buttered white bread place thin slices of tart apples1 which have been steeped for an hour in a mixture of lemon juice and sugar4 ,,apple ,,sandwich ,,no4 #b ,on thin slices of lightly buttered white bread spread baked apple4 ,dust with powdered sugar4 ,cover with another slice of bread and cut in strips4 ,,apple ,,butter ,,sandwich ,on thin slices of lightly buttered white bread1 spread apple butter4 ,sprinkle chopped candied orange peel1 cover with another slice of bread4 ,,pineapple ,,sandwich ,one cup of pineapple cut fine1 two tablespoonfuls of lemon juice1 and one cupful of sugar4 ,cook until thick1 and when cold spread upon lady fingers and press together4 ,white bread may be used4 ,,cherry ,,sandwich ,one cup of maraschino cherries cut in small pieces1 mixed with one-half cup of ,english walnuts chopped fine4 ,moisten with whipped cream4 ,spread on thin slices of white buttered bread1 put two slices together and cut in squares4 ,garnish with a maraschino cherry4 ,,cherry ,,sandwich ,,no4 #b ,chop a quarter of a pound of candied cherries fine2 add a few drops of sherry4 ,mix and spread on rounds of lightly buttered white bread4 ,cover with another slice and garnish with a candied cherry4 ,,candied ,,cherry ,,sandwich ,chop candied cherries very fine1 add as many seeded raisins chopped fine1 moisten with orange juice4 ,mix to a paste and spread on thin slices of white bread lightly buttered4 ,put two slices and garnish top with a cherry4 ,,candied ,,cherry ,,sandwich ,,no4 #b ,chop candied cherries fine1 moisten with orange juice1 place between thin slices of lightly buttered white bread4 ,garnish top with a cherry4 ,,cream ,,and ,,candied ,,fruit ,,sandwich ,cut candied cherries fine and moisten with a few drops of wine4 ,cut sponge cake in squares and cover with whipped cream that has been sweetened and flavored and chilled2 on top of this sprinkle the candied cherries4 ,cover with another piece of the cake and serve at once4 ,,cake ,,and ,,candied ,,cherry ,,sandwich ,cut sponge cake into slices a quarter of an inch thick2 cut the slices into rounds4 ,chop candied cherries fine1 moisten with a little orange juice4 ,spread the mixture on the rounds of cake2 press two pieces together4 ,garnish with a candied cherry4 ,,tutti-,,frutti ,,sandwich ,chop candied cherries1 peaches1 and apricots1 add a little sherry wine and mix to a paste4 ,spread on thin slices of lightly buttered white bread1 cover with another slice and cut in strips4 ,,banana ,,sandwich ,mash ripe bananas2 add a dash of lemon juice2 sweeten to taste4 ,place between thin slices of buttered white bread cut oblong4 ,,banana ,,sandwich ,,no4 #b ,on thin slices of lightly buttered white bread spread mayonnaise dressing then add thin slices of bananas2 cover with another slice of bread4 ,serve on a lettuce leaf4 ,,banana ,,and ,,cherry ,,sandwich ,mash three bananas fine1 add one-half cup of chopped maraschino cherries1 a tablespoonful of powdered sugar1 moisten with a little thick cream1 mix1 and place between thin slices of lightly buttered white bread4 ,garnish with a cherry4 ,,banana ,,toast ,,sandwich ,between thin slices of lightly buttered graham bread1 place three slices of banana2 toast quickly to a light brown4 ,serve hot4 ,,banana ,,and ,,toasted ,,brown ,,bread ,,sandwich ,between thin slices of buttered brown bread from which the crusts have been removed1 place slices of banana1 press together and place in the oven and leave until bread is toasted4 ,serve hot4 ,very good for invalids4 ,,oriental ,,sandwich ,mash four bananas2 add one-half cup of maraschino cherries1 two tablespoonfuls of honey1 and two tablespoonfuls of sweet thick cream4 ,mix and spread on thin slices of lightly buttered white bread1 cover with another slice1 and garnish top with a cherry4 ,,five ,o',,clock ,,tea ,mash bananas fine1 add an equal amount of mashed red raspberries1 moisten with a little sweet thick cream4 ,place between thin slices of lightly buttered white bread4 ,cut in fancy shapes4 ,,fig ,,sandwich ,chop figs fine1 moisten with a little maple syrup and work to a paste2 spread mixture on thin slices of lightly buttered white bread1 roll1 and tie with baby ribbon4 ,,fig ,,sandwich ,,no4 #b ,one-half pound of finely chopped figs1 one-third cup of sugar1 half-cup of boiling water1 and two tablespoonfuls of lemon juice2 mix these ingredients and cook in a double boiler until thick4 ,when cool spread mixture on thin slices of buttered white bread1 cover with another slice and cut in fancy shapes4 ,,fig ,,sandwich ,,no4 #c ,stew figs and chop2 season with a little wine and place between lightly buttered slices of white or graham bread4 ,,favorite ,,sandwich ,chop stewed figs1 add a dash of lemon juice1 spread on thin slices of lightly buttered white bread1 and cover with another slice4 ,garnish with a spray of smilax4 ,,fig ,,and ,,nut ,,sandwich ,cut rounds of bread with a biscuit cutter and lightly butter4 ,for each sandwich use two dried figs1 fill the figs with the ,english walnut meats chopped2 roll the figs in powdered sugar and place between the rounds of bread4 ,,fig ,,and ,,nut ,,sandwich ,,no4 #b ,chop figs and ,english walnuts fine2 moisten with whipped cream2 place between thin slices of lightly buttered white bread4 ,garnish with smilax4 ,,fig ,,and ,,roll ,split twelve figs1 scrape out the soft portion and rub this to a paste2 butter thin slices of fresh white or brown bread1 remove the crust1 spread on the fig paste and roll the bread carefully2 press for a moment1 then roll it in a piece of tissue paper1 pressing the ends as you would an old-fashioned motto1 or it may be tied with baby ribbon of any color4 ,,lady ,,finger ,,sandwich ,chop figs fine and rub to a smooth paste2 add a dash of orange juice and spread on lady fingers2 press two fingers together and garnish with a spray of smilax4 ,,date ,,and ,,fig ,,sandwich ,to two cups of dates with stones removed1 add one cup of washed figs1 also one cup of seeded raisins2 chop very fine and add enough water to make a paste to spread easily4 ,let this boil one minute1 and when cool spread between thin slices of buttered white bread1 cover with another slice and garnish top with a sugared date4 ,,date ,,and ,,nut ,,sandwich ,between slices of brown bread lightly buttered and cut thin1 place this filling2 dates stoned and chopped fine1 walnut meats chopped fine1 moistened with a little sherry wine4 ,garnish with a spray of smilax4 ,,date ,,and ,,orange ,,sandwich ,remove the pulp and inner skin from six oranges1 cut into small pieces1 add one pound of chopped dates and a half-cup of walnut meats chopped fine2 add half-cup of powdered sugar1 moisten with a little sherry or port wine1 and place the mixture between slices of lightly buttered white bread4 ,,raisin ,,sandwich ,cut large raisins in halves with a sharp knife2 take out the seeds1 dip in brandy or sherry2 do not let them remain a moment in the liquor2 cut white bread in rounds1 spread with butter1 and put a layer of raisins between the two rounds of bread4 ,garnish top with a raisin and serve with lemonade4 ,,fruit ,,jelly ,,sandwich ,soak one box of gelatine in one cup of cold water1 and dissolve it in one cup of boiling water4 ,add one cup of sugar1 one-half cup of lemon juice1 one cup of orange juice1 and half a cup of mashed red raspberries4 ,when cool spread on squares of sponge cake1 or thinly cut and lightly buttered white bread4 ,cover with another slice4 ,,jelly ,,and ,,nut ,,sandwich ,chop ,english walnuts fine and stir into whipped cream2 spread currant jelly on thin slices of lightly buttered white bread2 on top of that spread the walnuts and cream1 cover that with currant jelly1 and lastly cover with another slice of bread4 ,serve as soon as made4 ,,currant ,,jelly ,,sandwich ,cut fresh bread in as thin slices as possible4 ,butter them evenly1 spread with currant jelly and sprinkle with fresh grated cocoanut2 roll each slice separately and tie the roll with baby ribbon4 ,make when ready to serve4 ,,currant ,,jelly ,,and ,,english ,,walnut ,,sandwich ,spread thin slices of lightly buttered white bread with currant jelly and sprinkle with finely chopped ,english walnut meats4 ,cover with another slice and cut in oblong shape4 ,,tomato ,,jelly ,,sandwich ,one cupful of boiled and strained tomatoes1 seasoned with salt1 pepper1 paprika and a little tabasco sauce4 ,dissolve quarter box of gelatine in one-half cup of water1 add to the tomatoes1 and mix thoroughly4 ,cool in forms that will slice in shape of sandwiches to be used4 ,place between thin slices of lightly buttered white bread4 ,,quince ,,jelly ,,and ,,nut ,,sandwich ,mix a cupful of quince jelly with half a cupful of finely chopped hickory or pecan nuts and spread on thin slices of lightly buttered white bread4 ,cover with another slice and cut in squares4 ,,quince ,,jelly ,,sandwich ,spread thin slices of lightly buttered white bread with quince jelly4 ,put slices together1 cut in squares1 and garnish with a spray of maidenhair fern4 ,,gooseberry ,,jam ,,sandwich ,spread thinly cut slices of lightly buttered white bread with gooseberry jam2 place slices together and cut in slender strips4 ,garnish with a spray of smilax4 ,serve as soon as made4 ,,claret ,,jelly ,,sandwich ,soak one box of gelatine in one cup of cold water1 then dissolve in one cup of boiling water1 add one cup of sugar and strain4 ,when cold1 add the juice of half a lemon1 and one cup of claret and set in a cool place4 ,when ready for use1 cover thin slices of lightly buttered white bread with the jelly1 cover with another slice of buttered bread and cut in strips4 ,,marbled ,,bread ,,sandwich ,make an equal number of white and brown bread sandwiches1 lightly spread with butter and currant jelly1 press sandwiches together in alternating colors1 cut in thin strips4 ,serve on lace paper doily4 ,,banana ,,sandwich ,place peeled bananas1 sliced across1 between thin slices of buttered brown bread from which the crusts have been trimmed4 ,place in the oven and leave until bread is toasted and you will have delicious and nourishing hot sandwiches4 ,very good for invalids4 ,,marron ,,sandwich ,cut the bread in rounds with a biscuit cutter2 put a marron glace in the centre and around it whipped cream that has been sweetened and flavored4 ,nice for afternoon luncheon4 ,,honey ,,sandwich ,spread thinly cut slices of lightly buttered white bread with honey2 put slices together and garnish with a pansy4 ,serve as soon as made4 ,,honey ,,and ,,banana ,,sandwich ,mixed strained honey with mashed ripe bananas2 place between thinly cut slices of buttered white bread4 ,,french ,,tea ,,sandwich ,on thinly cut slices of lightly buttered white bread cut round1 spread cream cheese and currant jelly4 ,cover with another slice and sprinkle top of sandwich with crumbs of pistache4 ,,dainty ,,peanut ,,sandwich ,one cup of sugar and enough water to cover2 boil until it threads from spoon2 stir this into the white of an egg beaten stiff4 ,add one cup of peanuts ground fine2 spread the paste on salted wafers2 let stand a while before serving4 ,,veranda ,,sandwich ,chop crystallized ginger fine1 moisten with a dash of orange juice2 place between thin slices of lightly buttered white bread2 cut in fancy shapes and garnish each with a spray of smilax4 ,,puff ,,paste ,,sandwich ,roll puff paste very thin2 cut round with a biscuit cutter2 bake to a delicate brown4 ,add chopped almonds to apple or peach marmalade and place the mixture between two rounds of pastry4 ,,dream ,,sandwich ,cold chopped boiled sweetened prunes1 mix with ,english walnuts chopped fine1 moisten with a little of the prune syrup1 and place between thin slices of lightly buttered white bread4 ,garnish with a spray of smilax4 ,,chocolate ,,sandwich ,melt a teaspoonful of butter in a saucepan1 stir into it all the unsweetened chocolate 7bitter7 it will take up4 ,grate the chocolate directly into the butter4 ,stir until butter and chocolate are thoroughly mixed4 ,take from the fire and let it get cold before spreading on thin slices of graham bread1 lightly buttered4 ,cover with another slice and cut in strips4 ,,chocolate ,,and ,,nut ,,sandwich ,take two tablespoonfuls of sweetened chocolate1 mix with a little water and heat to a thick paste2 chop fine a half-pint of ,english walnuts or hickory nuts1 stir the chocolate paste when cooling1 add the nuts1 and spread thinly on narrow wafers4 ,let harden1 then press the two wafers together4 ,,maple ,,cream ,,sandwich ,one-half pound of maple sugar1 one-half pound of brown sugar1 one-half cup of water1 and one-half teaspoonful of cream of tartar2 boil these together until they form a soft ball when dipped into cold water4 ,when nearly cold1 beat with a fork until thick and creamy2 spread on an equal number of thin round slices of buttered white and entire wheat bread1 and place together in pairs1 one of each kind of bread4 ,,maple ,,sugar ,,sandwich ,on thin slices of lightly buttered white bread spread maple sugar1 put slices together and cut with a maple leaf cutter4 ,serve with hot coffee4 ,,log ,,cabin ,,sandwich ,boil one cupful of maple syrup1 one-half cupful chopped dates1 one-half cupful chopped almonds1 one-half cupful pineapple together1 let cook for five minutes1 take from fire1 and add teaspoonful of lemon juice4 ,cut the bread in long thin strips and remove the crust4 ,spread with the mixture4 ,put slices together and wrap in oiled paper2 let stand a few hours1 when the paper can be removed and they will keep the shape desired4 ,,ginger ,,sandwich ,on thin slices of lightly buttered graham bread1 sprinkle finely chopped ,canton ginger2 press slices together4 ,,ginger ,,and ,,orange ,,sandwich ,soften ,neufchatel cheese with a little cream2 spread on thin slices of white bread and cover with finely minced candied orange peel and preserved ginger2 cover with another slice of bread and garnish with a spray of maidenhair fern4 ,,chestnut ,,and ,,prune ,,sandwich ,boil chestnuts twenty minutes2 peel and chop fine1 add an equal amount of cooked prunes chopped2 moisten with a little cream and place between thin slices of lightly buttered whole wheat bread4 ,garnish top with a maraschino cherry4 ,,halloween ,,sandwich ,one cup of celery1 one orange cut fine1 one-half cup of raisins seeded and halved2 add one-half cup of grated apple to one-half cup of mayonnaise and mix with this2 place between thin slices of lightly buttered white or whole wheat bread4 ,garnish with a spray of smilax4 ,,india ,,sandwich ,one cup each preserved ginger and candied orange peel chopped fine2 mix with one-half cup of thick cream and spread1 on white bread thinly buttered4 ,garnish with stick of candied orange peel4 ,,whipped ,,cream ,,sandwich ,one cup of thick cream1 one tablespoonful of powdered sugar4 ,beat until solid1 then add three drops of vanilla1 let it become chilled1 then spread on lady fingers1 press together and serve as soon as made4 ,,school ,,sandwich ,on thin slices of lightly buttered white bread1 spread brown sugar2 cover with another slice of bread and wrap in wax paper4 ,,cocoanut ,,sandwich ,one and one-half cup of grated cocoanut1 one-half cup of ,english walnuts chopped fine1 one tablespoonful of rose water1 three tablespoonfuls of sugar2 mix well1 moisten with three tablespoonfuls of thick cream4 ,spread mixture on thin slices of buttered white bread1 cover with another slice and cut in strips4 ,,cocoanut ,,sandwich ,,no4 #b ,roll out one-half pound of puff paste until one-fourth of an inch thick1 then place it in a baking tin and bake in a hot oven until a golden brown2 when done1 let it get cold2 whip one-half pint of cream to a stiff dry froth1 add to it three tablespoonfuls each of powdered white sugar and desiccated cocoanut4 ,cut the pastry into strips three inches long by one inch wide2 spread some of the cocoanut cream on each piece1 put two pieces together and sprinkle powdered white sugar thickly over them4 ,,nut ,,and ,,fruit ,,sandwich ,mash half-pound of pitted prunes1 mix them with a half-pound of seedless raisins1 half-pound of stoned dates1 and the same quantity of washed figs1 quarter of a pound of blanched almonds1 a quarter of a pound of peeled ,brazil nuts1 and one pound of pecans4 ,put through the meat chopper1 add the juice of two oranges and knead the mixture with your hands2 pack it down into baking powder boxes or into any round tin and stand it aside in a cold place2 when wanted for use1 remove from the tins1 cut thin1 and place slices between lightly buttered white bread cut round4 ,garnish top with a maraschino cherry4 ,,fudge ,,sandwich ,melt on tin in oven1 fudge or fresh chocolate creams until soft enough to be spread2 spread wafer crackers with this filling1 tie each two with white baby ribbon4 ,serve with lemonade4 ,,violet ,,sandwich ,cover the butter with violets over night2 slice white bread thin and spread with the butter2 put slices together and cover with the petals of the violets4 ,,rose-,,leaf ,,sandwich ,flavor fresh unsalted butter with rose by packing in closed jar with a layer of rose leaves and leaving several hours4 ,any fragrant rose will answer4 ,cut white bread into dainty strips or circles1 spread with the perfumed butter1 put one or two rose leaves between the slices1 allowing the edges to show4 ,,clover ,,sandwich ,trim the crust from a loaf of bread and place bread in a stone jar with clover blossoms2 wrap the butter in cheese-cloth and also place in the jar2 leave over night4 ,cut the bread thin and spread with the clover-scented butter2 put two slices together and garnish with a clover blossom4 ,,nasturtium ,,sandwich ,cover the bread and butter with nasturtium flowers over night2 cut white bread thin and spread lightly with the butter4 ,put two nasturtium flowers between the slices4 ,,chinese ,,nut ,,sandwich ,stone two cups of ,chinese nuts1 moisten with three tablespoonfuls of thick cream1 sweetened with a little honey2 spread on slices of lightly buttered white bread4 ,cover with another slice and cut in squares4 ,,cream ,,sandwich ,cream four ounces of butter1 add gradually four ounces of brown sugar1 four ounces of fine flour1 four eggs one by one1 a squeeze of lemon juice or a tablespoonful of rose water1 and lastly a teaspoonful of baking powder4 ,when thoroughly mixed1 bake in shallow tins4 ,whip up till perfectly thick a quarter of a pint of cream1 spread this on half the strips and cover with the other sandwich-fashion4 ,ice these sandwiches over with chocolate icing4 ,,miscellaneous ,,boston ,,baked ,,bean ,,sandwich ,press cold baked beans through a colander1 add two stalks of celery chopped fine1 a teaspoonful of horse-radish1 and a little tomato catsup2 mix and spread on buttered slices of ,boston brown bread1 cover with another slice1 and garnish with a radish and a pickle4 ,,new ,,england ,,sandwich ,mash beans that have been cooked well1 add a dash of catsup1 lay on a crisp lettuce leaf between lightly buttered white or brown bread4 ,garnish with a pickle4 ,,mexican ,,sandwich ,put large square salted crackers into the oven to heat4 ,when warm1 put on each cracker a large tablespoonful of baked beans that has been mixed with a little catsup heated with butter and highly seasoned4 ,,potato ,,sandwich ,run three good sized boiled potatoes through the potato ricer1 season with salt and pepper1 add the yolks of four hard-boiled eggs that have been rubbed to a paste1 and one tablespoonful of melted butter4 ,mix thoroughly and place between thin slices of lightly buttered brown bread4 ,garnish with a pickle4 ,,potato ,,and ,,ham ,,sandwich ,into a pint of well seasoned mashed potatoes1 stir two eggs without beating2 spread two tablespoonfuls of this potato out smoothly1 and lay on it a slice of neatly trimmed boiled ham4 ,cover this with the potato1 pinch the edges together4 ,fry in butter until a delicate brown4 ,,rice ,,sandwich ,creole rice may be shaped to a circle1 in which make a cavity2 leave this to stand in a cool place until firm2 when so1 cut in half1 horizontally4 ,spread peach preserves neatly on lower ring1 mask well with syrup4 ,put on the upper ring and mask well with the syrup4 ,put in a cool place until ready to serve2 cut ,v-shape and serve with unflavored cream4 ,,popcorn ,,sandwich ,pass two cupfuls of freshly popped corn through the meat chopper1 place this in the chopping bowl1 add a dash of salt and cayenne pepper1 five boned sardines1 a dash of ,worcestershire1 and enough tomato catsup to form a paste4 ,spread this on circles of hot buttered toast4 ,sprinkle with ,parmesan cheese and crisp in hot oven4 ,serve as soon as made4 ,,dyspeptic ,,sandwich ,spread thin slices of gluten bread with peanut butter1 mixed with crisp brown bread crumbs1 put the two slices together1 and cut in strips4 ,,mosaic ,,sandwich ,cut two slices each of white and dark graham bread2 cream one-quarter cup of butter until white4 ,spread a slice of white bread with the creamed butter1 then place a slice of graham bread on it2 then spread graham bread with creamed butter2 repeat4 ,place a light weight on all four slices4 ,when butter hardens remove the weight1 then cut in thin slices downward4 ,,sandwich ,,rolls ,take four cupfuls of light bread dough1 spread it on the breadboard and roll thin4 ,spread this sheet with one cupful of butter1 fold it up and roll out again2 fold as before and let it stand a few minutes in a warm place4 ,now roll and fold twice more4 ,let stand a short time1 roll out and cut into biscuits1 place in pans1 not touching1 brush over the tops with a little lard and hot water4 ,let rise one hour and bake4 ,these are very light and will pull apart in flakes4 ,any filling may be used4 ,,canapes ,,canapes ,canapes are savories1 or appetizers1 usually served before the first course at dinners1 luncheons1 or chafing dish suppers4 ,one slice only is used for each canape4 ,they may be dipped in melted butter1 toasted or fried and cut into fancy shapes4 ,the mixture is spread on top1 the top is garnished4 ,,caviare ,,canapes ,season the caviare with a dash of lemon juice and a very little onion juice4 ,spread mixture on toasted rounds of white bread and sprinkle top with finely chopped hard-boiled egg4 ,garnish with cress4 ,,herring ,,canapes ,toast slices of white bread1 remove the crusts and cut oblong4 ,spread them with butter mixed with a very little ,french mustard1 cover with finely minced sour pickle2 place upon each two boneless herrings4 ,sprinkle finely chopped hard-cooked egg yolk over top4 ,,anchovy ,,canapes ,toast rounds of white bread to a nice even brown2 place two boneless anchovies on a round of toast1 and sprinkle over same the yolks of hard-boiled eggs2 dust with white pepper and garnish with a slice of lemon4 ,,lobster ,,canapes ,chop the meat of a boiled lobster fine1 season with pepper and salt1 a dash of lemon juice1 and a little mayonnaise dressing and spread on rounds of toasted bread4 ,garnish with a sprig of parsley4 ,,crab ,,canapes ,put the contents of a can of crab meat into a saucepan1 add one tablespoonful of sherry and let simmer until the liquid disappears4 ,fry one small finely minced onion in a tablespoonful of butter until brown1 add a cupful of milk that has blended with a tablespoonful of flour1 let it come to a boil1 then add the crab meat and let simmer for ten minutes2 remove from the fire and when cool spread on rounds of toast and sprinkle with grated ,parmesan cheese2 place in a hot oven until a golden brown4 ,serve hot4 ,,sardine ,,canapes ,pound boneless and skinless sardines to a paste2 moisten with a little olive oil1 and a dash of lemon juice2 spread mixture on thin rounds of toasted bread4 ,arrange leaves of watercress around the edge and put finely chopped hard-boiled egg in the centre4 ,,sardine ,,canapes ,,no4 #b ,take a box of sardines1 remove bone and skin1 rub to a paste with three ounces of fresh butter1 and gradually add four tablespoonfuls of thick cream1 until a paste is formed4 ,spread the paste over toasted rounds of white bread2 sprinkle chopped olives over the whole4 ,,sardellen ,,canapes ,toast a thin biscuit cracker and lightly butter4 ,put a slice of hard-boiled egg in the centre and coil one well cleaned sardellen around the egg4 ,garnish with a slice of lemon4 ,,salmon ,,canapes ,toast rounds of white bread and spread with melted butter2 next with finely flaked salmon1 to which add a dash of ,worcestershire sauce1 and a drop of olive oil2 sprinkle finely chopped hard-boiled egg over top4 ,garnish with a small sprig of parsley4 ,,fish ,,canapes ,rub a quarter of a pound of any kind of cooked fish to a paste2 season with pepper and salt1 and a few drops of onion juice4 ,moisten with one tablespoonful of sauce tartare4 ,spread the above mixture on rounds of buttered brown bread1 sprinkle over top finely chopped dill pickles4 ,,ham ,,canapes ,mince and mash to a smooth paste half a pound of cold boiled ham1 add two tablespoonfuls of currant jelly1 one tablespoon of soft butter1 and a half a teaspoon of curry powder or half this amount of paprika if the latter be preferred4 ,spread this paste on round pieces of toast and garnish with chopped1 cooked eggs1 whites and yolks separate1 minced pickles1 green peppers1 and olives4 ,,ham ,,canapes ,,no4 #b ,cut bread in rounds one-fourth inch thick4 ,saute in butter2 spread with finely chopped ham mixed to a paste with a little melted butter and seasoned4 ,sprinkle top with finely chopped hard-boiled eggs4 ,,bacon ,,canapes ,cut bread in squares one-fourth inch thick1 saute the bacon fat4 ,spread with a little ,french mustard1 cover with fried bacon finely chopped1 and sprinkle with finely chopped pimolas4 ,,tongue ,,canapes ,toast one-fourth inch slices of graham bread1 cut in rounds and fried in butter2 mix cooked tongue that has been chopped fine with creamed butter till it is a paste1 and add one tablespoonful of capers to a cupful of tongue4 ,spread on bread1 add a dash of salt and cayenne1 and sprinkle with a little finely chopped watercress4 ,,chicken ,,canapes ,chop fine the white meat of a chicken and two stalks of celery4 ,season with salt1 pepper1 and vinegar4 ,let stand a few minutes1 then drain dry2 add a little mayonnaise dressing and mix well4 ,serve on rounds of toast that have been spread lightly with melted butter4 ,sprinkle chopped chives over the whole4 ,,nut ,,and ,,olive ,,canapes ,fry rounds of white bread in butter2 mix equal quantities of chopped ,english walnuts and olives with enough mayonnaise dressing to moisten4 ,spread on bread and garnish with chopped pimentos4 ,,tomato ,,and ,,cucumber ,,canapes ,saute rounds of white bread in butter4 ,fry slices of tomato in deep fat2 place one slice of tomato on each round of bread4 ,dust with salt and pepper1 and lightly spread with mayonnaise dressing followed by a thin slice of cucumber4 ,sprinkle top with finely chopped hard-boiled egg4 ,,index ,,list ,,of ,,recipes ,,fish ,oyster #i ,fried ,oyster #i ,deviled ,oyster #i ,oyster ,loaf #aj ,oyster and ,caviare #aj ,grill ,room ,oyster #aj ,oyster ,salad #aa ,caviare #aa ,caviare ,no4 #b #aa ,caviare--,lobster #ab ,roe #ab ,shad-,roe #ab ,shad-,roe and ,cucumber #ac ,lobster #ac ,lobster ,no4 #b #ac ,lobster ,no4 #c #ad ,lobster ,no4 #d #ad ,lobster ,salad #ae ,dutch ,lunch #ae ,lobster and ,mushroom #ae ,sardine #af ,sardine ,no4 #b #af ,sardine ,no4 #c #ag ,sardine ,no4 #d #ag ,sardine ,no4 #e #ah ,sardine and ,cheese #ah ,sardine ,club #ah ,spanish #ai ,broiled ,sardine #ai ,austrian #bj ,salmon #bj ,salmon ,no4 #b #ba ,salmon ,no4 #c #ba ,salmon ,no4 #d #ba ,salmon and ,ham #bb ,pimento #bb ,shrimp #bb ,shrimp ,salad #bc ,lenten #bc ,crab #bc ,mock ,crab #bd ,anchovy #bd ,anchovy ,no4 #b #bd ,fish #be ,fish and ,egg #be ,sardellen ,paste #be ,sardellen #bf ,halibut #bf ,halibut ,no4 #b #bf ,anchovy ,toast #bg ,french #bg ,hot ,creamed ,codfish #bg ,,egg ,egg #ca ,egg ,no4 #b #ca ,fried ,egg #ca ,ribbon #cb ,egg and ,lettuce #cb ,egg and ,olive #cc ,egg and ,cucumber #cc ,egg and ,brown ,bread #cc ,puritan #cd ,gold #cd ,montpelier #ce ,japanese ,egg #ce ,brown ,egg #ce ,easter #cf ,chevy ,chase #cf ,outing #cf ,traveller's #cg ,curried ,egg and ,oyster #cg ,,salad ,tomato #da ,tomato ,no4 #b #da ,tomato and ,onion #da ,tomato and ,horse-,radish #db ,tomato and ,nut #db ,specialty #db ,epicurean #dc ,beet #dc ,beet and ,cheese #dc ,watercress #dd ,watercress and ,egg #dd ,watercress and ,egg ,no4 #b #dd ,mushroom #de ,western #de ,piccalilli #de ,green ,pepper and ,egg #df ,nasturtium #df ,ripe ,olive #df ,olive ,squares #dg ,olive and ,pepper #dg ,olive and ,chicken ,liver #dg ,olive and ,cheese #dh ,olive and ,caper #dh ,olive and ,caper ,no4 #b #dh ,olive and ,nut #di ,cucumber #di ,cucumber ,no4 #b #di ,cucumber ,no4 #c #ej ,cucumber ,no4 #d #ej ,cucumber and ,chives #ej ,cucumber and ,cheese #ea ,cucumber and ,red ,pepper #ea ,cucumber and ,onion #ea ,dill #eb ,spinach #eb ,onion #eb ,mustard #ec ,mosaic #ec ,horse-,radish #ec ,celery #ed ,celery ,no4 #b #ed ,celery and ,english ,walnut #ed ,celery and ,english ,walnut ,no4 #b #ee ,lettuce #ee ,lettuce ,no4 #b #ee ,boston ,brown ,bread #ef ,bar ,harbor #ef ,radish #ef ,string ,bean #eg ,apple and ,celery #eg ,apple and ,grape #eg ,apple ,salad #eh ,waldorf #eh ,novelty #eh ,st4 ,patrick #ei ,tartar #ei ,grape ,fruit #ei ,cherry ,salad #fj ,pineapple ,salad #fj ,mock ,oyster #fj ,,meat ,roast ,beef #fc ,roast ,beef ,no4 #b #fc ,hot ,roast ,beef #fc ,roast ,beef and ,tomato #fd ,roast ,beef and ,jam #fd ,roast ,beef ,salad #fd ,rare ,beef #fe ,corned ,beef #fe ,chipped ,beef #fe ,picnic #fe ,cannibal #ff ,meat and ,mushroom #ff ,fried ,cold ,meat #fg ,broiled ,steak #fg ,ham #fg ,ham ,no4 #b #fg ,ham ,no4 #c #fh ,ham ,no4 #d #fh ,hot ,ham #fh ,hot ,ham ,no4 #b #fi ,ham ,fingers #fi ,ham and ,egg #fi ,ham and ,egg ,club #gj ,ham and ,nut #gj ,potted ,ham #ga ,potted ,ham ,no4 #b #ga ,party ,sandwich ,rolls #ga ,westphalian ,ham #gb ,automobile #gb ,stag #gb ,boston ,club #gc ,veal #gc ,calf's ,liver #gd ,calf's ,liver and ,bacon #gd ,texas #gd ,tongue #ge ,tongue ,no4 #b #ge ,tongue and ,egg #ge ,deviled ,tongue #gf ,tongue and ,tomato #gf ,excursion #gg ,lamb #gg ,lamb ,no4 #b #gg ,mutton #gh ,mutton ,no4 #b #gh ,mutton and ,pea #gh ,summer #gi ,potted ,meat #hj ,farmer #hj ,pork #hj ,mince ,meat #ha ,southern 7,bacon7 #ha ,tip-,top #ha ,chicken #hb ,chicken ,no4 #b #hb ,chicken ,no4 #c #hb ,chicken ,no4 #d #hc ,hot ,chicken #hc ,chicken ,liver #hc ,pressed ,chicken #hd ,jellied ,chicken #hd ,cream of ,chicken #he ,chicken and ,egg #he ,chicken ,surprise #hf ,chicken and ,ham #hf ,chicken and ,ham 7,club7 #hf ,chicken and ,english ,walnut #hg ,chicken and ,almond #hg ,chicken and ,green ,pepper #hh ,aspic ,jelly #hh ,reception #hi ,queen #hi ,french ,roll #hi ,creole #ij ,windsor #ij ,biscuit #ia ,saratoga #ia ,sheridan ,park ,club #ib ,colonial 7,club7 #ib ,chicken and ,pt de ,foie ,gras #ic ,chicken ,biscuit ,finger #ic ,pressed ,mock ,chicken #id ,country ,club #id ,chicago ,club #ie ,turkey #ie ,hot ,turkey #ie ,turkey ,club #if ,game #if ,truffle #if ,head ,cheese #ig ,sweetbread #ig ,sausage #ig ,german ,bologna #ih ,frankfurt ,sausage #ih ,salami 7,italian ,sausage7 #ih ,pt de foie gras #ii ,pt de foie gras ,no4 #b #ii ,pt de foie gras ,no4 #c #ajj ,imitation ,pt de foie gras #ajj ,,cheese ,american ,cheese #ajc ,american ,no4 #b #ajc ,american ,no4 #c #ajc ,american ,no4 #d #ajd ,cheese ,rare-bit #ajd ,brown ,bread and ,america ,cheese #aje ,brown ,bread and ,american ,cheese ,no4 #b #aje ,fried ,cheese #aje ,neufchatel #ajf ,neufchatel and ,nut #ajf ,neufchatel and ,olive #ajf ,harlequin #ajg ,berlin #ajg ,limburger ,cheese #ajg ,roquefort #ajh ,german ,club #ajh ,parmesan #ajh ,parmesan and ,radish #aji ,parmesan and ,celery #aji ,seafoam #aaj ,french ,cheese #aaj ,morocco #aaj ,club ,house #aaa ,cottage #aaa ,cottage ,no4 #b #aab ,gruyere #aab ,cottage and ,olive #aab ,bohemian #aac ,dutch #aac ,waukesha ,cheese #aac ,imperial ,cheese #aad ,swiss ,cheese #aad ,swiss ,cheese ,no4 #b #aad ,green ,cheese #aae ,swiss and ,nut #aae ,cream ,cheese and ,olive #aae ,cream ,cheese and ,olive ,no4 #b #aaf ,dairy #aaf ,cream ,cheese and ,pimolas #aaf ,cream ,cheese and ,pineapple #aag ,cream ,cheese and ,walnut #aag ,cream ,cheese and ,nut #aag ,cream ,cheese and ,beet #aah ,cream ,cheese and ,cucumber #aah ,cream ,cheese and ,guava ,jelly #aah ,cream ,cheese and ,green ,pepper #aai ,cream ,cheese and ,parsley #aai ,cream ,cheese and ,lettuce #aai ,cream ,cheese and ,bar-le-,duc ,currant #abj ,toasted ,wafers with ,cream ,cheese #abj ,russian #aba ,oriental #aba ,dainty ,cheese #aba ,macaroon #abb ,fairmont #abb ,italian #abc ,buffet #abc ,bummers ,custard ,sandwich #abc ,,nut ,english ,walnut #abg ,english ,walnut ,no4 #b #abg ,english ,walnut ,no4 #c #abg ,english ,walnut and ,fig #abh ,english ,walnut and ,ginger #abh ,english ,walnut and ,raisin #abi ,english ,walnut and ,date #abi ,salted ,english ,walnut #abi ,black ,walnut #acj ,chestnut #acj ,pecan #acj ,pecan ,no4 #b #aca ,pecan ,no4 #c #aca ,pecan and ,english ,walnut #aca ,hickory ,nut #acb ,hickory ,nut and ,cheese #acb ,peanut #acb ,peanut ,no4 #b #acc ,peanut ,no4 #c #acc ,peanut ,no4 #d #acc ,peanut and ,banana #acd ,peanut ,mayonnaise #acd ,almond #ace ,almond ,no4 #b #ace ,almond ,no4 #c #ace ,almond and ,celery #acf ,almond and ,lemon #acf ,toasted ,almond #acf ,,sweet ,orange #aci ,orange ,marmalade #aci ,orange ,marmalade ,no4 #b #aci ,dainty ,ribbon #adj ,gem #adj ,lemon #adj ,fruit #ada ,strawberry #ada ,grape #ada ,red ,raspberry #adb ,apple #adb ,apple ,no4 #b #adb ,apple ,butter #adb ,pineapple #adc ,cherry #adc ,cherry ,no4 #b #adc ,candied ,cherry #add ,candied ,cherry ,no4 #b #add ,cream ,candied ,fruit #add ,cake ,candied ,cherry #ade ,tutti-,frutti #ade ,banana #adf ,banana ,no4 #b #adf ,banana and ,cherry #adf ,banana ,toast #adg ,banana and ,toasted ,brown ,bread #adg ,oriental #adg ,five ,o'clock ,tea #adh ,fig #adh ,fig ,no4 #b #adh ,fig ,no4 #c #adi ,favorite #adi ,fig and ,nut #adi ,fig and ,nut ,no4 #b #aej ,fig and ,roll #aej ,lady ,finger #aej ,date and ,fig #aea ,date and ,nut #aea ,date and ,orange #aea ,raisin #aeb ,fruit ,jelly #aeb ,jelly and ,nut #aec ,currant ,jelly #aec ,currant ,jelly and ,english ,walnut #aec ,tomato ,jelly #aed ,quince ,jelly and ,nut #aed ,quince ,jelly #aed ,gooseberry ,jam #aee ,claret ,jelly #aee ,marbled ,bread #aee ,banana #aef ,marron #aef ,honey #aef ,honey and ,banana #aef ,french ,tea #aeg ,dainty ,peanut #aeg ,veranda #aeg ,puff ,paste #aeh ,dream #aeh ,chocolate #aeh ,chocolate and ,nut #aei ,maple ,cream #aei ,maple ,sugar #aei ,log ,cabin #afj ,ginger #afj ,ginger and ,orange #afj ,chestnut and ,prune #afa ,hallowe'en #afa ,india #afb ,whipped ,cream #afb ,school #afb ,cocoanut #afc ,cocoanut ,no4 #b #afc ,nut and ,fruit #afd ,fudge #afd ,violet #afe ,rose-,leaf #afe ,clover #afe ,nasturtium #aff ,chinese ,nut #aff ,cream #aff ,,miscellaneous ,boston ,baked ,bean #afi ,new ,england #afi ,mexican #afi ,potato #agj ,potato and ,ham #agj ,rice #agj ,popcorn #aga ,dyspeptic #aga ,mosaic #agb ,sandwich ,rolls #agb ,,canapes ,canapes #age ,caviare #age ,herring #age ,anchovy #agf ,lobster #agf ,crab #agf ,sardine #agg ,sardine ,no4 #b #agg ,sardellen #agg ,salmon #agh ,fish #agh ,ham #agh ,ham ,no4 #b #agi ,bacon #agi ,tongue #agi ,chicken #ahj ,nut and ,olive #ahj ,tomato and ,cucumber #ahj ,,transcriber',s ,,note ,the index was not checked for correct page references4 ,obvious typographical errors and punctuation errors have been corrected after careful comparison with other occurrences within the text and consultation of external sources4 ,except for those changes noted below1 all misspellings in the text1 and inconsistent or archaic usage1 have been retained4 ,pg #ci3 8,salads0 replaced with 8,salad0 to match other references4 ,pg #fh3 ,hot ,ham ,sandwich omits instruction to fry the sandwich1 this has not been corrected4 ,pp #gd1 #gg3 8on teaspoonful0 replaced with 8one teaspoonful04