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.
DATE AND NUT SANDWICHES
6 ozs. (1 1/2 cups) nut meats
6 ozs. (1 1/2 cups) stoned dates
Put the nuts and dates through a food-chopper, add lemon-juice to taste, and enough cream to make it of a consistency to spread. Butter a thin slice of bread, then spread with the filling, and finish with an un-buttered slice. Cut into fingers.
DEVILED HAM SANDWICHES
1/2 pint (1 cup) milk
Paprika to taste
Hot melted butter
Spread thin slices of bread with butter and upon half of the buttered slices spread some deviled ham. Finish with the other slices of buttered bread and cut in halves.
Beat up the eggs, and the milk and paprika to taste. Soak the sandwiches in this mixture until they are saturated, then cook in hot butter until browned, first on one side and then on the other. Serve hot. Grated cheese may be used in place of the deviled ham.
Another Method.—Beat the yolks of three eggs in a small saucepan, add one tablespoonful of salt, three tablespoonfuls of sugar; mix well, then add one teacupful of vinegar, and stir and cook until it boils. Cool and mix with a can of deviled ham and spread on crackers.
Smoked ham sausage
White or brown bread
Cut very thinly the required number of slices of smoked ham sausage. Butter some thinly cut slices of brown or white bread, spread over each a little mustard, and then add a layer of of thinly sliced gherkins. Lay the slices of sausage between each two slices of buttered bread, and trim and cut into the desired shapes.
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