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.
From the time of George III onwards, sandwiches have played no inconsiderable part in gastronomic history; year by year their ranks have been enlarged, fresh combinations have been discovered, until at the present day the number of sandwiches is legion.
BAKING-POWDER BISCUIT SANDWICHES
Baking-powder biscuits
1/2 pint (1 cup) chopped cooked chicken
3 hard-cooked eggs
4 tablespoonfuls grated cheese
1/2 teaspoonful French mustard
Salt and pepper to taste
2 tablespoonfuls tarragon vinegar
Salad oil
Butter
Cut the baking-powder biscuits in three layers and butter them. Pound the chicken with the eggs, add the cheese, seasonings, vinegar, and sufficient oil to moisten. Rub through a wire sieve and spread on the layers; put the slices together and serve on a folded napkin.
BANANA SANDWICHES
2 bananas
1/2 pint (1 cup) chopped English walnut meats
Mayonnaise dressing
Lettuce leaves
1/4 teaspoonful sugar
Bread
Parsley
Mash the bananas, stir in the nuts and sugar. Spread mayonnaise and then the banana filling on thin slices of bread. Place lettuce leaves between the slices, and serve garnished with parsley.
BEEF SANDWICHES
Thinly cut cooked beef
Curry butter
Skinned and sliced tomatoes
Salt and pepper to taste
Parsley or watercress
Bread
To make the curry butter: Beat one-half cupful of sweet butter to a cream, add a tablespoonful of curry powder, one-half teaspoonful of lemon juice, and salt to taste.
Cut some slices of bread and spread with curry butter, cover with beef, add some slices of tomato, seasoned with salt and pepper, cover with another piece of bread spread with curry butter, and press together. Serve garnished with parsley or watercress.
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