WE PRESENT recipes for sandwiches from Salads, Sandwiches and Chafing Dish Recipes, Copyright 1916, by David McKay, Publisher, and now in the public domain for the delectation of all, written by Marion Harris Neil, M.C.A., former Cookery Editor, The Ladies’ Home Journal, author of How to Cook in Casserole Dishes, Candies and Bonbons and How to Make Them, Canning, Preserving and Pickling, and The Something-Different Dish.
History dates the sandwich from 1758. In that year the Earl of Sandwich rebelled once and for all against the tyranny of meal times, whereby each day the hours of gambling were curtailed. Therefore, calling to the waiter,—who, having announced dinner, hovered uneasily round the table,—the Earl ordered that pieces of meat should be laid between two slices of bread, and brought to him as he sat at play. This was done, and the sandwich was born.
AFTERNOON TEA SANDWICHES
Rich pie crust
2 ozs. (1/4 cup) sugar
1 oz. (1/4 cup) chopped dates
1 oz. (1/4 cup) chopped nut meats
1/2 teaspoonful almond extract
1 oz. (1/4 cup) chopped preserved ginger
Roll out the pastry very thin, sprinkle with sugar, and cut with cutters into fancy shapes, and bake in a hot oven to a delicate brown. Spread one-half of the pastries with the filling, put together like sandwiches, and return to the oven for a few minutes.
For the filling, beat up whites of eggs to a stiff froth, then beat in the sugar, add the extract, dates, nuts, and ginger.
4 tablespoonfuls anchovy paste
1/2 lb. (1 cup) sweet butter
6 tablespoonfuls chopped parsley
6 drops green color
1 teaspoonful chopped chives
8 drops red color
Buttered brown bread
Cream one-half of the butter, add the parsley, chives, and green color, mix well, and spread one-fourth of an inch thick on one piece of buttered brown bread. Cream the remaining butter, add the anchovy paste, the anchovies skinned and pounded to a paste, and the red color, mix well, then spread one-fourth of an inch thick on buttered brown bread, place on top of the green, and cut into fancy shapes.
A sandwich of anchovy paste and whipped cream makes its appeal when properly prepared.
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