CHESTNUT SANDWICHES RECIPE
One slice each of white and brown bread, cut thin and buttered, and
spread with chestnuts that have been boiled tender, peeled and rubbed
through a sieve, then mashed with hard-boiled eggs to a paste and
moistened with Mayonnaise.
EGG SANDWICHES RECIPE
Hard boil the eggs, place them immediately into cold water. When cold;
remove the shells carefully, cut the eggs in half lengthwise and butter
slightly. Lay one or two sardellen or appetite silds on one half of the
egg and press the one half gently on the other half which has the
sardellen. The egg must appear whole. Now tie lengthwise and across with
the narrowest, various colored ribbons you can find.
FIG SANDWICHES RECIPE
Remove the stems and chop the figs fine. Put in a double boiler with a
little water and cook until a paste is formed. Add a few drops of lemon
juice; set aside; when cool spread on thin slices of buttered bread.
DATE AND FIG SANDWICHES RECIPE
Wash equal quantities of dates and figs; stone the dates; add blanched
almonds in quantity about one-fourth of the entire bulk; then run the
whole mixture through a food chopper. Moisten with orange juice and
press tightly into baking-powder tins. When ready to use, dip the box in
hot water; turn out the mixture; slice and place between thin slices of
buttered bread.
OLIVE SANDWICHES RECIPE
Take either ripe or green olives; remove the seeds; mince and mix
thoroughly with Mayonnaise dressing. Spread between slices of
whole-wheat or graham bread.
LETTUCE SANDWICHES RECIPE
Put fresh lettuce leaves, washed and dried, between thin layers of
bread. Spread with Mayonnaise or Boiled Dressing.
CHEESE AND NUT SANDWICHES RECIPE
Cut thin rounds from rye bread. Spread with the following mixture: take
one cream cheese, rub to a cream, season to taste with salt and paprika,
add one stalk of chopped celery, and one-fourth cup of chopped nut
meats. Spread on buttered bread and place a slice of stuffed olive on
top, in the centre of each piece of bread.
NUT AND RAISIN SANDWICHES RECIPE
Take equal quantities of nuts and raisins; moisten with cream or grape
juice and spread on thin slices of bread.