SANDWICHES

If the slices of bread have to be spread with butter or with a paste it should be done before they are cut off. The slices should not be cut thicker than an eighth of an inch. When butter is used there must just be enough of it for us to know in some mysterious fashion that it is there. Every scrap of a sandwich should be eatable. Sandwiches usually are served on folded napkins, and arranged in circles, so that one overlaps the other. It is well to lay a damp napkin over the sandwiches, if they are not wanted immediately, in order to keep them moist. To make superior sandwich butter, work one cupful of butter in a basin with a clean and dry wooden spoon until soft; then add by degrees half a cupful of whipped cream, seasoning of salt and mustard, and put it in a cool place until required.

Egg and Anchovy Sandwiches

3 tablespoonfuls melted Crisco

10 anchovies

3 hard-cooked eggs

2 tablespoonfuls grated cheese

1 teaspoonful curry powder

½ teaspoonful lemon juice

Salt to taste

Brown bread

Watercress

Bone anchovies, put them in basin or mortar with eggs, cheese, and one tablespoonful Crisco, and pound all well together. Mix remaining Crisco with curry powder, lemon juice, and salt to taste. Cut some thin brown bread, spread with curry mixture and layer of anchovy paste. Lay another piece of bread on top, and cut into fancy shapes. Arrange on a lace paper and garnish with watercress.

Sufficient for fifteen sandwiches.

Fried Egg Sandwiches

2 tablespoonfuls Crisco

4 hard-cooked eggs

2 tablespoonfuls cream

Salt, pepper, and red pepper to taste

2 rasped rolls

Fritter batter

Cut hard-cooked eggs free from shells into slices and pound with Crisco and cream to a paste. Season with salt, pepper, and red pepper. Cut rolls into thin slices, butter them, spread them with the mixture and make into small sandwiches. Dip each sandwich into some prepared fritter batter, and fry to golden brown in hot Crisco. Drain and serve hot.

Sufficient for twelve sandwiches.

Hudson Sandwiches

2 tablespoonfuls Crisco

½ lb. cooked meat

6 stoned olives

1 teaspoonful capers

2 hard-cooked eggs

Salt and pepper to taste

Crisp lettuce leaves

12 picked shrimps

Parsley

Brown bread

Put through food chopper cooked meat, olives, capers, and yolks of hard cooked eggs, then add Crisco and seasonings. Spread mixture on slices of buttered brown bread, and stamp them out with a round cutter; sprinkle surfaces of sandwiches with chopped whites of eggs. Dish up in circular fashion. Put lettuce in center with shrimps and a few sprigs of parsley. This sandwich quite repays the trouble of making.

Sufficient for twenty sandwiches.

Pimiento Cheese Sandwiches

2 tablespoonfuls Crisco

1 cupful diced cheese

1 teaspoonful cornstarch

6 tablespoonfuls milk

1 teaspoonful salt

1 can pimientoes

Paprika to taste

Graham bread

Put cheese into double boiler, add Crisco, cornstarch, milk, salt, and paprika to taste and stir and cook until smooth, then add pimientoes cut into small pieces. Spread between buttered slices of graham bread.

Sufficient for twenty-five sandwiches.

Rice Sandwiches

1 tablespoonful Crisco

½ cupful rice

1 sprig parsley

1 blade mace

1 strip lemon peel

2 tablespoonfuls chopped cooked liver

2 tablespoonfuls chopped cooked ham

Salt and pepper to taste

Bread

Boil rice in plenty of boiling salted water, add parsley, mace, and lemon peel. When quite tender strain off water, take out parsley mace, and lemon, and stir into the rice, liver, Crisco, ham, and seasonings. Cut an even number of slices of bread, spread mixture when cold on one-half, and cover with remaining slices of bread. Trim and cut into diamond shapes.

Sufficient for twenty sandwiches.

Sardine Sandwiches

2 tablespoonfuls melted Crisco

1 dozen sardines

1 tablespoonful whipped cream

1 tomato

Salt, pepper, and paprika to taste

Lettuce leaves

Slices of brown or white bread

Bone and skin the sardines, then rub through sieve, add cream, Crisco, pulp of tomato and seasonings and mix well. Spread mixture between slices of brown or white bread and butter, stamp out in rounds, in center of each round force a row of whipped cream seasoned with salt and red pepper, place small stamped out leaves of lettuce round the cream.

Sufficient for twelve sandwiches.

Tomato Sandwiches

2 tablespoonfuls Crisco

1 cupful water

½ cupful vinegar

2 eggs well beaten

1 teaspoonful salt

1 teaspoonful mustard

1 tablespoonful flour

1½ tablespoonfuls sugar

Few grains red pepper

Firm ripe tomatoes

Bread

Whipped cream

Mix sugar, flour, salt, mustard and red pepper together, add eggs, vinegar, Crisco, and water and cook in double boiler until thick, stirring all the time. To every tablespoonful of dressing add equal quantity of whipped cream. Skin and slice tomatoes very thin, dip slices into dressing and place between thin slices of buttered bread. Cut into finger shaped pieces.

Sufficient for thirty sandwiches.

Tomato and Horseradish Sandwiches

1 tablespoonful Crisco

¼ cupful grated horseradish

1 tomato

Bread

¼ cupful mayonnaise

Salt and paprika to taste

Parsley

Mix Crisco, horseradish, and mayonnaise together. Skin and slice tomato, sprinkle with salt and paprika. Spread thin slices of bread and butter with Crisco mixture, and put sliced tomato between, cut into fancy shapes and garnish with parsley.

Sufficient for ten sandwiches.