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.
CUCUMBER AND LETTUCE SANDWICHES
1/2 pint (1 cup) boiled dressing
1 gill (1/2 cup) whipped cream
Crisp lettuce leaves
Peeled and sliced cucumbers
Vinegar and onion-juice to taste
Salt, pepper, and paprika to taste
Buttered whole-wheat bread
Ground nut meats
Mix the whipped cream with the boiled dressing and spread on slices of whole-wheat bread. Sprinkle over with a layer of ground nut meats, and on one slice lay two or three thinly sliced pieces of cucumber seasoned with vinegar, onion-juice, salt, pepper, and paprika. On the other slice of the sandwich place one or two lettuce leaves and press the slices lightly together.
The nuts may be omitted.
Another Method.—Delicious sandwiches may be made by dipping thin slices of cucumber in well-seasoned French dressing or boiled dressing, and placing, with a sprinkling of finely chopped fresh mint, between thin slices of white bread spread with sweet butter. Cut into star shapes.
Salt and pepper to taste
Allow one slice of light bread, three-fourths of an inch thick, and an egg to each person. Cut the bread in rounds, spread with butter, and brown lightly. Cool and spread with grated cheese. Beat up the whites of the eggs, season with salt, pile them on the top of the rounds, make a depression in the top of each white, and fill with the unbroken yolks of eggs. Sprinkle with pepper and bake in a hot oven until the whites are slightly browned. Serve on lettuce leaves.
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