WE PRESENT select 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.
1/2 pint (1 cup) boiled chestnuts
1 gill (1/2 cup) cream
1/2 oz. (1 tablespoonful) butter
Salt and pepper to taste
1 teaspoonful lemon-juice
Buttered bread or cake
Put the chestnuts through a food-chopper. Melt the butter in a saucepan, add the chestnuts, stir for a minute, then add the cream and seasonings and cook until slightly browned. Cool and use between thin slices of buttered bread or cake.
1/4 lb. cheese
8 rounds bread
1 oz. (2 tablespoonfuls) butter
Salt and red pepper to taste
1 teaspoonful made mustard
2 teaspoonfuls sherry wine
Cut rounds of stale or toasted bread; fry the rounds a golden color in hot fat. Cut the cheese into small pieces and pound it to a paste with the butter; then add the seasonings and the sherry wine. When mixed, spread on the croûtes of bread; place in the oven until hot through and serve immediately.
CHICKEN AND PIMIENTO SANDWICHES
1 boiled chicken
1 can pimientoes (canned red peppers)
3 small pickles
6 hard-cooked eggs
3 tablespoonfuls vinegar
1 tablespoonful Worcestershire sauce
Drain the pimientoes and put them through a food-chopper with the meat of the chicken, pickles, and eggs. Moisten with the oil from the pimientoes, then add the vinegar and sauce. Mix and spread on thinly sliced buttered bread and cut in diamond-shaped pieces. Sufficient for four dozen sandwiches.
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