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.
COLLEGE HILL SANDWICHES
8 tablespoonfuls peanut butter
4 tablespoonfuls lemon-juice
1/4 lb. (1 cup) chopped pecan nut meats
1/4 lb. (1 cup) seeded raisins, chopped
Buttered bread or crackers
Beat the peanut butter with the lemon-juice, add the nuts and raisins, sugar to taste, and enough cream to moisten. Mix well and spread between buttered bread or crackers.
CRAB MEAT SANDWICHES
1 oz. (2 tablespoonfuls) butter
2 tablespoonfuls chopped pimientoes (canned red peppers)
1/2 oz. (2 tablespoonfuls) flour
1 gill (1/2 cup) cream
1 1/2 gills (3/4 cup) stewed tomatoes
1/8 teaspoonful baking soda
1/2 lb. (2 cups) diced cheese
1/2 pint (1 cup) cooked crab meat
1 teaspoonful salt
1/2 teaspoonful pepper
1/2 teaspoonful mustard
Melt the butter, add pimientoes, and cook for three minutes, stirring constantly. Add flour and stir until blended; then stir in the cream and strained tomatoes, to which has been added the soda. Now add the cheese, and when melted, the egg slightly beaten, seasonings, and crab meat. When heated, spread between slices of buttered toasted bread. Cut into desired shapes and serve.
Chopped green pepper may be substituted for the pimiento, and canned tuna fish or canned crab meat for the cooked crab meat.
CURRIED EGG AND OYSTER SANDWICHES
1/2 pint (1 cup) chopped hard-cooked eggs
1/2 pint (1 cup) cooked oysters
Salt to taste
Curry powder to taste
1 teaspoonful onion-juice
Chop the slightly cooked oysters with the eggs, add seasonings to taste, and moisten with cream. Spread between thin squares of buttered bread.
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