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.
The term “sandwich” is now very elastic, not only as to the contents, but, as one writer has it, “they are as often made without tops as with.”
1 cooked beef heart
1/2 pint (1 cup) stock or water
1 teaspoonful meat extract
1/2 oz. (1 tablespoonful) butter
1 teaspoonful mustard
1/2 teaspoonful salt
1/4 teaspoonful pepper
1/2 tablespoonful chopped parsley
Chop the heart, then place it in a pan with the butter, water, parsley, extract, and seasonings. When hot and thoroughly mixed, serve between thin slices of hot buttered toast.
Parsley or watercress
Put a thin slice of cooked beef loaf between thin slices of buttered bread. Press the slices together and cut into triangles. Serve decorated with watercress or parsley. If liked, a few drops of Worcestershire sauce may be sprinkled over the slices of beef loaf.
BROWN BREAD CHEESE SANDWICHES
Chopped English walnut meats
Chopped celery or cucumber
1/2 lb. cheese
2 ozs. (4 tablespoonfuls) sweet butter
4 tablespoonfuls cream
Salt and pepper
1 teaspoonful vinegar
Lettuce leaves or watercress
Rub the cheese through a sieve, put it into a basin with the butter, cream, vinegar, salt and pepper to taste, and mix until smooth. Cut some brown bread into thin slices and spread it about one-fourth of an inch thick with the cheese mixture. Sprinkle this with a little paprika, and on it put a sprinkling of finely chopped walnut meats, and some very finely chopped celery or cucumber. Cover this with another slice of bread that has also some of the cheese cream spread on it, and cut out the sandwiches with a plain or fancy cutter. Garnish each sandwich with a little of the cheese cream, using a bag with a small star tube for the purpose. Serve on a dish on a fancy paper, garnished with tiny lettuce leaves or watercress.
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