This book of 1,449.5 random sandwich recipes was created for NaNoGenMo (National Novel Generation Month) 2017. You can view the source code for this project on GitHub.
It uses data parsed from a 1909 book, entitled "The Up-To-Date Sandwich Book: 400 Ways to Make a Sandwich", written by Eva Greene Fuller and now available for free in the public domain.
For this particular book, new sandwich recipes were generated using Markov chains created from the above text.
Please don't try to actually make any of the sandwich recipes created with this process. However, if you do, please contact me and show me pictures.
Disclaimer: I cannot be held responsible for any health issues that may arise from eating any of these sandwiches.
Enjoy!
Butter them evenly, spread with the mayonnaise; and lay between the first and second place a layer of finely chopped almonds, one-half cupful chopped almonds, one-half cupful pineapple together, let cook for five minutes, take from fire, and add teaspoonful of lemon juice, and on that spread the walnuts and cream, cover that with currant jelly and cream cheese.
Pound fine; add enough cream cheese to a smooth paste; add salt and pepper, and two teaspoonfuls of finely chopped pecan nut meats, and a little powdered sugar and enough water to cover; boil until it threads from spoon; stir this into the roll, put the small crust on top, and spread over cheese a thick layer of hot broiled ham; cover with a lightly buttered slice of bread.
Peel four tomatoes, cut these into rather thick slices and remove the rind, sprinkle with grated Parmesan cheese; place a slice of toast, and sprinkle with salt.
Boiled mushrooms chopped fine, two tablespoonfuls of capers, one green pepper (seeds removed), one gherkin, the white meat of a small onion chopped and boiled brown, season with pepper and salt, cover with another thin slice of white bread cut round, spread cream cheese.
Grate the thin yellow rind of one lemon, being careful not to rub off any of the bitter white pith; blanch and pound one-half pound of American cheese.
Slice brown bread very thin, butter, lay thinly sliced cheese on top, the top of each roll a piece of fresh shoulder of pork until tender, adding pepper and salt.
Cream one brick of Waukesha cheese with a little cream, season with mustard and one-fourth of a pound of smearcase until smooth, add three drops of onion juice.
Cook until thick, and when cold, spread on thin rounds of buttered brown bread spread cottage cheese to a stiff froth; set in hot oven.
Take a cake of Roquefort cheese and divide in thirds; moisten one third with olive oil, mixing with a silver dollar, and with a slice of tomato, over top of this a slice of rye covered with the petals of the violets.
Rub a quarter of a pound of American cheese grated, then stir in one cup of almonds chopped fine; moisten with a teaspoonful of cream of tartar; boil these together until fine, add a chopped onion, a half a teaspoon of curry.
Cream four ounces of fresh butter, and gradually add four tablespoonfuls of Parmesan cheese, one teaspoonful of olive oil, mixing with a little mustard, and cover the tray and keep in a cool place.
Whip one-half gill of cream, add to it sufficient grated cheese, American or Parmesan; while soft, add enough water to make a paste to spread easily.
Lay a slice of rye covered with the cheese, covered with a slice of skinned and seeded white grapes, one-half cup each of powdered white sugar thickly over them.
Chop pecan nuts very fine, moisten with orange juice, place between thin oblongs of brown bread, cover with another lightly buttered slice of rye covered with the cheese, covered with a slice of fresh butter, and a teaspoonful of finely chopped chives.
Work a small cream cheese until smooth, using a wooden spoon, and season with a little salt, red pepper, and one tablespoonful of capers.
Soften Neufchatel cheese with some of the broth, and press through a coffee mill, salt to taste, a dash of mustard, and garnish top with a little catsup heated with butter and cream cheese; on these put finely chopped olives.
Finely grated Parmesan cheese, and very finely chopped pecan nuts with a little maple syrup and work to a paste; moisten with a few drops of onion juice.
Cut Vienna rolls into halves and spread lightly with currant jelly and sprinkle with pineapple and press together, cut round, spread cream cheese; over same sprinkle chopped cucumbers that have been spread lightly with currant jelly.
Run three good sized boiled potatoes through the meat chopper; add to it sufficient grated cheese, American or Parmesan; while soft, add enough mayonnaise to moisten; place between squares of buttered toast.
Melt a cupful of grated Parmesan cheese over rye bread; repeat, put under a weight and when well pressed, trim off the crusts, cut in triangles, and serve.
To two cups of dates with stones removed, add one cupful of cheese, American or Parmesan, to make two cupfuls; cut out the stem ends and remove the bones and lay the above mixture on the plate with the sandwich.
Sauté half a chopped onion, and a few minutes, then drain dry; add a cup of sugar and enough water to make a thick paste; chop fine a cupful of grated American cheese, put slices together, and garnish with slice of lemon.
Finely grated Parmesan cheese, and very finely chopped celery, and one sweet pepper fine, add a little chopped parsley; moisten with a little salt, spread on buttered slices of bread, and cut in squares.
Flavor fresh unsalted butter with rose by packing in closed jar with clover blossoms; wrap the butter in cheese-cloth and press under a weight, then cut in thin slices; place between thin slices.
One teaspoonful of made mustard, a little at a time, one-half pint of cooked peas that have been seasoned with salt, and moisten with French mustard, place between thin oblongs of brown bread, dust a little grated Parmesan cheese.
Chop ripe olives fine, mix with three tablespoonfuls of Parmesan cheese, a dash of salt and paprika, moisten with a half-pound of seedless raisins, half-pound of pitted prunes, mix them with a little finely chopped onion, a half a teaspoon of curry.
Grate the thin yellow rind of one lemon, being careful not to rub off any of the bitter white pith; blanch and pound one-half pound of American cheese.
One cup of chopped almonds or butternuts; spread on thin slices of head cheese, cut diagonally, and garnish with a dill pickle sliced thin.
Soften Neufchatel cheese with an equal quantity of chopped olives, season with mustard and a dash of mustard, and one-fourth of a medium sized tomatoes, add one small green pepper.
Add enough rolled oats to absorb or thicken the liquid, season to suit the taste, and simmer from twenty to thirty minutes; then pack into a bowl some tomato catsup, season with pepper and salt; spread on small squares of buttered white or brown bread, dust a little grated Parmesan cheese.
Slice white bread very thin, butter, lay thinly sliced cheese on top, the top of each roll a piece of the cake and serve.
Cream one brick of Waukesha cheese with a dill pickle through the potato ricer, season with lemon juice, a teaspoonful of horse-radish, and a half-teaspoonful of grated horseradish.
Finely grated Parmesan cheese, a tablespoonful of tarragon vinegar, and a teaspoonful of tarragon vinegar, and a pinch of sugar, half-cup of boiling water, and two of melted butter, and a teaspoonful of vinegar.
Beat to a cream cheese with an equal amount of mashed red raspberries, moisten with a little melted butter and on the serving plate.
Chop equal quantities of chopped English walnuts and cream, cover that with currant jelly, and lastly cover with the petals of the crust the size of a small cream cheese.
Just before serving, wring out a napkin in cold water and cover the tray and keep in a cool place until ready to serve, spread this sauce over the cheese; then a teaspoonful of curry.
Work cream cheese until smooth, add one-half quantity of chopped mint, two tablespoonfuls of thick cream; and between the second slice is put on.
Mix with two tablespoonfuls of brown bread lightly buttered; on the lower slice spread the ham, then cover with the cheese, covered with a little cream.
The other spread with cream cheese, add a little rose or orange flower water; add two tablespoonfuls each of powdered white sugar thickly over them.
Heat a tablespoonful of vinegar, one-half teaspoonful of chopped parsley; moisten with a dash of pepper and salt, add a little French mustard, then a thin plate, set in hot oven for three minutes or until the cheese.
Work a small cream cheese until smooth, add three tablespoonfuls of grated horse-radish; stir until it has dissolved; then add a dash of salt.
Chop red and green peppers separately and wring in cheese-cloth to remove some of the slice, roll it over the fire and let it get cold; whip one-half pint of cream.
Chop fine a cupful of cheese, American or Parmesan, to make a cavity; leave this to stand in a cool place or wrap in oiled paper; let stand for two hours; then cut crosswise in thin slices downward.
Spread thin slice of tomato and serve at afternoon parties is made thus; put a tablespoonful of powdered white sugar thickly over whole wheat or brown bread lightly buttered, with cream cheese, add a little sweet thick cream.
Toast rounds of white bread with limburger cheese, then with a sharp knife; take out the stem ends and remove the rind, sprinkle with grated Parmesan cheese, and very finely minced celery.
One-fourth cupful of grated American cheese, put slices together, and garnish with a sour cucumber pickle through the meat chopper and return to the water in which it is cooked.
Run two pounds of cold boiled ham very fine and add one-fourth cup of cold water, place it over the cheese; then a teaspoonful of chopped almonds or butternuts; spread on thin slices of white bread; on each round of buttered bread.
Cut two slices each of white bread thinly with cream cheese; sprinkle currants over the cheese; then a layer of rose leaves between the rounds of toast and press together.
Cut white bread into rounds with the biscuit cutter, cover with whipped cream; place between thin oblongs of brown bread, dust a little grated Parmesan cheese.
Boiled mushrooms chopped fine, slices of Swiss cheese, spread fresh butter and a drop of olive oil; sprinkle finely chopped celery, moisten with a dill pickle sliced thin.
Take four cupfuls of freshly popped corn through the meat chopper, place this in the chopping bowl, add a dash of pepper, and one teaspoonful of cream of tartar; boil these together until fine, add a little French mustard, then a thin plate, set in hot oven for three minutes or until the cheese.
Fold in cheese-cloth and also place in a hot oven until a golden brown; when done, let it get cold before spreading on thin slices.
Canapes are savories, or appetizers, usually served before the first and second place a third slice, press together, cut round, spread cream cheese and sprinkle with fresh grated cocoanut; roll each slice separately and tie the roll with baby ribbon.
Boil chestnuts twenty minutes; peel and preserved ginger; cover with the petals of the crumbs; save the small crust on top, and spread over cheese a thick layer of any kind of jam, and cover with the third slice and cut in halves, sprinkle with powdered sugar and enough water to make a stiff dry froth, add to it about half the green pepper.
Chop two apples, two stalks of celery; mix with a little honey; spread on lady fingers; press two fingers together and garnish each with Neufchatel cheese mixed to a paste.
Spread lightly buttered white bread thinly with cream cheese, add a little chopped celery; add a little chopped celery and English walnuts chopped fine.
Cut brown bread into rounds with a cake of Roquefort cheese and divide in thirds; moisten one third with brandy, another third with olive.
Cream one brick of Waukesha cheese with a little water and heat to a circle, in which make a cavity; leave this to stand in a cup, pour melted butter.
Melt on tin in oven, fudge or fresh chocolate creams until soft enough to be spread; spread wafer crackers with hot milk; spread with cream cheese.
Finely grated Parmesan cheese, a tablespoonful of flour, let it stand a short time, roll out and cut with a little salad dressing and pepper and salt, and moisten with a few chopped olives.
Chop fine one-half cup of English walnuts fine, mix with a cake of Roquefort cheese and finely chopped onion, mix and place slices on thinly buttered.
Chop half a dozen capers, and sour cucumber pickle through the meat chopper, half a pound of blanched almonds, a quarter of a pound of American cheese in thin slices; on white bread thinly cut and lightly buttered; on the slices of lightly buttered.
Stir this mixture into the thinnest possible slices and sprinkle with fresh grated cocoanut; roll each slice separately and wring in cheese-cloth to remove some of the toast and garnish with an olive.
Run a sour cucumber pickle through the meat of a small onion chopped fine, the juice of a silver dollar, and with a spoon take out the sewing, and slice stuffed olives over cheese.
Mix together chopped hickory or pecan nuts and pot cheese, add a little olive oil, and a dash of mayonnaise dressing, topped by a thin slice of Bermuda onion, next a layer of finely chopped pecan nut meats, and a little powdered sugar and spread over thin slices.
Mash half-pound of pitted prunes, mix them with butter mixed with a thin layer of cottage cheese to a smooth paste; season with pepper and salt; spread on lady fingers; press two fingers together and garnish with a little salt.
Chop figs fine, moisten with orange juice, place between thin slices of graham or Boston brown bread with this and sprinkle with grated Parmesan cheese; place in a little mayonnaise.
One-fourth cupful of grated Parmesan cheese; moisten with mayonnaise dressing, and place in the blazer, in which a tablespoonful of butter has been melted.
Remove the pulp from grape fruit, making one cup; add one-fourth cup of finely chopped pecan nut meats, and a little lemon juice, add a little grated Parmesan cheese, a tablespoonful of creamed butter, then place it in a sauce pan over the fire, and when cool spread mixture on thin rounds of toasted white bread.
Fold in cheese-cloth to remove some of the grease in which a tablespoonful of capers, on teaspoonful of melted butter, one teaspoonful of mustard, a little salt.
Whip a gill of cream, add to it sufficient grated cheese, American or Parmesan, to make a thick paste; chop fine a half-pint of English walnuts chopped fine.
Make an equal number of slices of lightly buttered bread, place slices of banana and sprinkle with grated cheese; put two slices together and place between split water biscuits toasted.
Fold in cheese-cloth to remove some of the red pepper, the grated rind and juice of two oranges and knead the mixture with your hands; pack it down into baking powder.
Grind boiled ham fine; mix with a cake of Neufchatel cheese, moisten with a sharp knife and cut into the melted cheese; when blended, remove from the fire, and when well pressed, trim off the crusts.
On thin slices of head cheese, cut diagonally, and garnish with an equal amount of olives chopped fine, slices of buttered rye bread, place three slices one-half inch over same, the whites being cut into cubes and disposed over the tops with a little wine and mix to a paste.
Fry rounds of white pepper, and two teaspoonfuls of melted butter, one teaspoonful of butter in cheese-cloth and also place in the blazer, in which a tablespoonful of rose water, and lastly a teaspoonful of capers.
Run three good sized boiled potatoes through the potato ricer, season with lemon juice; add three tablespoonfuls of soft club house cheese, a tablespoonful of curry.
Cut slices of brown bread on it; then spread graham bread with guava jelly and cream cheese mashed to a paste; moisten with a little sweet cream if necessary to make creamy.
Chop one-half cup of grated American cheese, two tablespoonfuls butter creamed, a dash of salt and pepper, two tablespoonfuls of prepared horse-radish, spread between thin slices.
Chop a handful of mint, a dash of Worcestershire sauce, and two stalks of celery and English walnuts fine, mix with cream cheese, mixed with a cake cutter and lightly.
Cream one brick of Waukesha cheese with a good mayonnaise dressing, and place on slightly buttered whole wheat bread lightly and lay them on the toast.
One teacupful grated American cheese, two tablespoonfuls butter creamed, a dash of onion juice, salt and moisten with a teaspoonful of olive oil, mixing with a cake of Roquefort cheese and divide in thirds; moisten one third with brandy, another third with Worcestershire sauce.
Work cream cheese until smooth, add one-half quantity of chopped pickles and a little cream, season with salt, and put the two slices together, and garnish with pickles or olives.
Work a small cream cheese until smooth, add one-half quantity of chopped celery, one-fourth cup of chopped dates, mixed with one-half cup goose grease in a baking tin and bake.
Mix together chopped hickory or pecan nuts and pot cheese, add a teaspoonful of catsup, a dash of salt and moisten with mayonnaise dressing.
Soak one box (two ounces) of gelatine in a half-cup of walnut meats, chopped fine; add two tablespoonfuls each of cucumber and a small cream cheese.
Peel radishes and chop the white of an English walnut meats fine, mix with three tablespoonfuls of sugar; mix well, moisten with a teaspoonful of grated American cheese.
Pound fine; add enough cream cheese to make a smooth paste, then press the two slices together, put under a weight and when cold, spread on thin slices of graham bread, lightly buttered.
Toast rounds of white bread sparingly with butter, and cut in squares, removing the stalks, and mix with twice the bulk of finely chopped celery that have been dipped in mayonnaise dressing; on this, place thin shavings of cold boiled pork and a celery stick chopped fine; add enough cream cheese to make a paste; place between thinly buttered white bread, roll, and tie with baby ribbon of any color.
Work cream cheese until smooth, add one-half quantity of chopped pickles and a little tomato catsup; mix and place on one two thin slices.
Equal quantities of breast of cooked peas that have been dipped in a little salt and pepper, a little butter, and a couple of slices of Swiss cheese.
Spread the paste on salted wafers; let stand a short time, roll out again; fold as before and let it stand a few minutes, then drain dry; add a little chopped green pepper, then cover with the cheese paste; season with celery salt and paprika, a teaspoonful of melted butter, season with salt.
Boiled mushrooms chopped fine, two tablespoonfuls of thick cream, one tablespoonful of Parmesan cheese, one teaspoonful of sugar, and a little powdered sugar and desiccated cocoanut.
Cream one brick of Waukesha cheese with a little chopped celery and one medium sized cucumber; add one tablespoonful of powdered sugar, moisten with whipped cream; spread the paste on round pieces of toast.
To these add six sweet pickles, chopped fine, a teaspoonful of mustard, one-half of a silver dollar, and with a spoon take out some of this cheese mixture on thin slices.
Cut two slices each of white bread with limburger cheese, then with a sharp knife cut into slices about three-quarters of an inch thick.
One teacupful grated American cheese, two tablespoonfuls butter creamed, a dash of white pepper, and two stalks of celery, and a dash of cayenne pepper and salt, and moisten with orange juice, and half a cup of mashed red raspberries, moisten with salad dressing; make rolls of the red pepper, the grated lemon rind.
Chop half a dozen capers, and one gherkin fine and mix with Neufchatel cheese which has been moistened with a little finely chopped onion.
To this gradually add a little sweet cream, add a pinch of mustard, a dash of mayonnaise dressing; mix and place bread in rounds with a cake of Neufchatel cheese mixed to a paste, adding salt, pepper and a half-teaspoonful of grated horseradish.
Between thin slices of cucumber, over which sprinkle chopped chives; cover with the slice of rye covered with the cheese, covered with the cheese, covered with a slice of pimola.
Cut large raisins in halves with a sharp knife cut into slices a quarter of pound of American cheese grated, then stir in a mixture of lemon juice.
One cupful of cold water, then dissolve in one cup of grated Parmesan cheese; moisten with a dash of Worcestershire, and enough tomato catsup.
Spread thin slices of buttered brown bread spread black walnut meats chopped fine; add enough cream cheese to a smooth paste; add a little thick cream, mix, and put between thin slices.
Flavor fresh unsalted butter with rose by packing in closed jar with clover blossoms; wrap the butter in cheese-cloth and press under a weight, then cut crosswise in thin slices.
In making rolled bread sandwiches, cut off the crust of a loaf of white bread in a stone jar with a layer of cottage cheese to make a thick paste.
Finely grated Parmesan cheese, one teaspoonful of olive oil, the juice of two lemons; also use the oil from the top of each roll a piece of toast, cover with the other.
Use three slices of Swiss cheese, spread fresh butter and two tablespoonfuls of olive oil, the juice of two oranges and knead the mixture.
One-half jar of Imperial cheese, one-half bottle (small size) of stuffed olives sliced fine, four tablespoonfuls of thick cream and place between thinly buttered.
Toast almonds to a paste with mayonnaise dressing, spread on slices of head cheese, cut diagonally, and garnish each with Neufchatel cheese mixed to a paste.
Chop a quarter-pound of hickory nuts and pot cheese, add a dash of salt, and spread with butter, a sprinkling of finely chopped pecan nut meats, and a half-cupful of pecan meats fine; mix with a tooth pick.
Equal quantities of breast of cooked prunes chopped; moisten with three tablespoonfuls of Parmesan cheese, a dash of onion juice, salt and moisten with whipped cream; spread currant jelly on thin slices.
Between thin, oblong slices of lightly buttered rye bread, spread the mixture; cut in triangles or squares, and garnish with a slice of tomato catsup, mix and place between lightly buttered white bread thinly with cream cheese and divide in thirds; moisten one third with brandy, another third with olive.
One cup of pineapple cut fine, one-half cup of horse-radish with two cakes of Neufchatel cheese, moisten with whipped cream; spread currant jelly on thin slices.
Into a pint of cottage cheese to a paste with a little salt, spread on thin rounds of toast and cover with the third slice and place between a slice of pimola.
Add an equal quantity of washed figs, quarter of a pound of American cheese fine; melt it in a tablespoonful of olive oil, and a little mayonnaise.
Chop olives and English walnuts fine, mix with cream cheese, season with pepper and lay on them thin slices of bread and butter, on the lower slices of Swiss cheese.
Butter them evenly, spread with butter and cut in small pieces, removing the stalks, and mix with a little grated Parmesan cheese, a tablespoonful of curry sauce and cover with a little cream; spread on slices of white buttered bread, put two slices firmly together.
Spread zepherettes with cream cheese; on these put finely chopped walnuts, moisten with a wooden spoon and spread that with the green pepper mixture, cover with the third slice and sprinkle top of sandwich with a little finely chopped watercress.
Peel radishes and chop fine, adding enough water to cover; boil until it threads from spoon; stir this into the melted cheese; when blended, remove from the tins, cut thin, place this in the ice box until very cold; when ready for use, cover thin slices.
Take a cake of Roquefort cheese and divide in thirds; moisten one third with brandy, another third with brandy, another third with Worcestershire sauce.
To one pint of cottage cheese to a paste, add three tablespoonfuls of Parmesan cheese, a dash of ginger, and mix with cream cheese.
Mash ripe bananas; add a dash of orange juice, and half a cupful of butter, fold it up into a saucepan, add one tablespoonful of butter, add one small green pepper chopped fine, and blend with the cheese.
Stone eight olives, chop them with two tablespoonfuls of grated American cheese and sprinkle with a little cold milk, let come to a paste; add a little thick cream.
Mash three bananas fine, add one-half cup of horse-radish with two tablespoonfuls of soft club house cheese, a tablespoonful of Parmesan cheese, one tablespoonful of vinegar.
Cut the bread in rounds with a cake of Roquefort cheese and one teaspoonful of salt, red and green peppers (seeds removed) chopped fine, two tablespoonfuls of brown bread and lightly butter; on one end of the loaf; cut off the crust.
Boil one cupful of grated Parmesan cheese, and then a slice of tomato and cover with a thin layer between thinly cut slices of banana and sprinkle with ground peanuts.
Rub a quarter of an inch thick, then place it over the top before the second and third slices, place grated American cheese, two tablespoonfuls butter creamed, a dash of cayenne pepper.
Work a small cream cheese until smooth, add one-half quantity of chopped onion, parsley, capers, and mix smooth with creamed butter till it is cold, take off the crust of a loaf of bread.
Run lean ham through the meat through the meat chopper and sprinkle with a cake of Neufchatel cheese, sprinkle orange peel and chop fine, mix together, salt, and a few stalks of celery chopped fine, a dash of tabasco sauce, lemon juice, one teaspoonful of sugar, one-half cup of olives that have been cooked well, add a dash of pepper and salt, a dash of ginger, and mix smooth with creamed butter.
Work a small cream cheese until smooth, using a wooden spoon, and season with half a cup of horse-radish with two tablespoonfuls of sweetbreads chopped fine.
Finely grated Parmesan cheese, a tablespoonful of the bitter white pith; blanch and pound the meat of a silver dollar, and with a spoon until tender; remove bones and skin; chop fine; season with salt, paprika, mustard, and a dash of curry.
Sauté half a chopped onion in a tablespoonful of rose water, three tablespoonfuls of vinegar, salt to taste, and sprinkle with fresh cream cheese, add a little at a time, one-half pint of cream.
Spread on bread, add a dash of paprika, mix with Neufchatel cheese and put on a napkin; draw the napkin firmly around the rolled bread and press together.
Work a small cream cheese until smooth, add one-half quantity of chopped olives and English walnuts and raisins fine, mix with cream cheese, mixed with a little mustard, and put a layer of fresh white or brown bread.
Whip one-half gill of cream, add to it sufficient grated cheese, American or Parmesan; while soft, add enough water to cover; boil until it threads from spoon; stir this into the white of an inch thick; cut the sandwiches either square, triangular, long, narrow, round, or crescent shaped.
Mix together chopped hickory or pecan nuts and pot cheese, add a little thick cream, work all to a smooth paste is formed, add the grated rind and juice of two lemons; also use the oil from the fire, and when cool, spread it on thin rounds of lightly buttered.
Chop two apples, two stalks of celery chopped fine, juice of half a lemon, and one small onion, chop fine, add an equal amount of chopped ham, one cupful of cheese, American or Parmesan; while soft, add enough mayonnaise to moisten; place between thin slices.
Cream two tablespoonfuls of chopped mint, two tablespoonfuls of green pepper that have been rubbed to a paste, adding salt, pepper and salt, then roast it; when it is cold, take off the tape, take out some of this cheese mixture on the rounds of bread.
One set of shad-roe that has blended with a tablespoonful of grated Parmesan cheese, and very finely chopped onion, a half teaspoonful of finely chopped chives.
Three thin slices of orange that have been lightly dusted with powdered sugar and spread over cheese a thick layer of hot mince meat, made rather moist with the addition of a square of cream cheese.
Run a sour cucumber pickle through the meat chopper; a teacupful of bread crumbs, pepper and mix in some of this cheese mixture on toasted rounds of white bread; roll into tiny cylinders or cut in oblong pieces.
Flavor fresh unsalted butter with rose by packing in closed jar with a layer of cottage cheese, and season with lemon juice; spread mixture on thin rounds of bread with the horse-radish mixture, and put the two slices of bread.
One cup of celery, one orange cut fine, two tablespoonfuls of olive oil; sprinkle finely chopped ham mixed to a cupful of fresh American cheese, mashed smooth with a wooden spoon and spread smoothly on the fig paste and roll out again; fold as before and let it get cold before spreading on thin rounds of lightly buttered.
Mixed strained honey with mashed ripe bananas; place between thinly buttered white or brown bread lightly and lay them between very thin, butter, lay thinly sliced cheese on top, and garnish with pickles and a little lemon juice; spread mixture on thin rounds of toast and sprinkle with salt and a bit of red pepper, the grated rind and juice of half a lemon.
Between thinly cut slices of buttered whole wheat or brown bread, cover with a well-beaten egg, and form into a saucepan, add one tablespoonful of powdered sugar, moisten with a little whipped cream; spread currant jelly.
Chop four boiled eggs very fine, add a crisp celery stalk chopped fine, and mix with English walnuts or hickory nuts, stir the chocolate directly into the butter.
Rub smooth the yolk of one chicken, and two tablespoonfuls of cream, a dash of nutmeg, one-fourth teaspoonful of mustard, and one-fourth cupful of chopped ham, one cupful of maple syrup, one-half cupful chopped dates, one-half cupful chopped dates, one-half cupful chopped dates, one-half cupful chopped almonds, one-half cupful pineapple together, let cook for five minutes, take from fire, and add teaspoonful of lemon.
For very small, dainty sandwiches to be served at afternoon parties is made by putting cold boiled spinach through a potato ricer; mix yolks and whites, season with a little cold milk, let come to a paste and roll the figs in powdered sugar.
In preparing sandwiches of this, cut bread thin, spread with the egg, moisten all with three tablespoonfuls each of powdered white sugar and desiccated cocoanut.
Chop one-half cup of maraschino cherries cut in small pieces, add a chopped onion in a tablespoonful of grated horse-radish; stir until it begins to thicken, then add a well beaten egg, thinned with sour cream, adding it slowly, stirring the while to prevent it from curdling.
egg and add one tablespoonful of butter, fold it up and roll out again; fold as before and let it stand a few chopped olives.
Dust with powdered sugar and spread over cheese a thick layer of any kind of jam, and cover with another thin layer of fresh fruit such as bananas, strawberries, or raspberries; cover with seasoned chicken stock, and let simmer until the bacon is done, then scramble in two eggs.
Trim the edges evenly, then with a sharp knife cut into slices a quarter of pound of American cheese in a sauce pan, add the yolk of one lemon, a dash of catsup, lay on a serving dish and garnish with a radish and a pickle.
Mix the yolks of hardboiled eggs chopped fine, one tablespoonful of vinegar, and a few drops of onion juice; rub together to a smooth paste, add the almond mixture, and put the small crust on top, then whipped cream on each piece, put two pieces together.
Marinate crisp lettuce leaf, that has been whipped to a stiff dry froth, add to it three tablespoonfuls each of powdered sugar, moisten with a little of the left-over gravy; dip in egg and milk and fry brown in the blazer, in which it was boiled in the kettle.
Calf's liver well cooked and chopped fine, moisten with orange juice, place between thin oblongs of brown bread, place thin slices of banana; toast quickly to a light brown and grate; form into a sauce pan, add the yolks of five hard-boiled eggs to a paste.
Take one cupful of boiled and strained tomatoes, seasoned with a little salt, spread on thin rounds of toast and the yolks of hardboiled egg and an olive.
Chop candied cherries very fine, add a crisp leaf of lettuce, follow by thin slices of cold hard-boiled eggs and one teaspoonful of rich stock, and salt and pepper; moisten with mayonnaise.
Slice a mild sweet onion and lay in the livers and baste with a well-beaten egg, and form into a roll; bind it with a tape.
cress and egg very lightly with lemon juice, and one cupful of cold water; then add the yolks of hard-boiled eggs; force the yolks through a potato ricer; mix yolks and whites, season with salt.
Clean, bone, and mash to a cupful of finely chopped celery that have been mixed with three hard-boiled eggs, chopped fine, the juice of two oranges and knead the mixture.
Chop cold cooked lamb and a cup of milk, thicken with a biscuit cutter; put a matron glacé in the yolks of two hard-boiled eggs chopped fine; one cup of grated apple to one-half cup of freshly roasted shelled peanuts very fine, season with a little wine and place between thin, lightly buttered bread.
Chop finely the whites of hard-boiled eggs; force the yolks of six hard-boiled eggs, mixed to a paste; spread mixture on thin slices of head cheese, cut diagonally, and garnish with chopped olives mixed with a few English walnut meats.
Fry the above mixture on a buttered slice of tongue; on top of that, with another lettuce leaf followed by thin slices of hard-boiled egg.
Mash the yolks of hardboiled eggs fine, add crisp fried bacon; spread with a very little French mustard, and place between lightly buttered slices of crustless white bread.
Mixed strained honey with mashed ripe bananas; place between thinly buttered white bread with crisp lettuce leaf, that has been sweetened and flavored and chilled; on top of each sandwich; rub the yolk of a hard-boiled egg, add a tablespoonful of whipped cream to a stiff froth; set in the liquor; cut white bread.
Mix one cake of Neufchatel cheese, moisten with three tablespoonfuls of butter, add gradually four ounces of fine flour, four eggs one by one, a squeeze of lemon.
Mash bananas fine, add a teaspoonful of melted butter, and a half teaspoonful of finely chopped olives that have been mixed with three hard-boiled eggs through a sieve.
Chop four boiled eggs very fine, moisten with three tablespoonfuls of butter, fold it up and roll out again; fold as before and let it get cold before spreading on thin slices.
Fry eggs well done, add a little olive oil or melted butter, season with salt, pepper, and a half-cupful of pecan meats fine; mix with a little salt.
Make a small round opening in top of each sandwich; rub the yolk of one lemon, being careful not to rub off any of the toast and the yolks of five hard-boiled eggs.
Chop candied cherries, peaches, and apricots, add a well beaten egg, thinned with sour cream, adding it slowly, stirring the while to prevent it from curdling.
Chop celery and English walnuts fine, and over them pour the following dressing; five yolks of four hard-boiled eggs through a colander and add one tablespoonful of butter until smooth, then add a dash of Worcestershire.
Wash, bone, and skin one-half pound of almonds, adding slowly the juice of two hardboiled eggs chopped fine, juice of two lemons; also use the oil from the chow chow pickle fine.
Rub smooth the yolk of one egg beaten with two stalks of celery, and a dash of salt, red and green peppers (seeds removed) chopped fine, add a little shredded breast of turkey; cover with another slice, and cut in halves, sprinkle with powdered sugar and enough water to make a smooth paste, then place the wheat bread.
Cut sponge cake into slices a quarter of a pint of cottage cheese, then a layer of chopped meat add one tablespoonful of the yolk to the cress on half the number of sandwiches, adding the white to the other.
Three slices of thinly cut and lightly buttered; on the lower slice, with a half-pound of stoned dates, and the yolks of five hard-boiled eggs very fine, season with salt.
Rub the yolks of six hard-boiled eggs, with two stalks of celery, one orange cut fine, one-half cup of boiling water, add one pound of finely chopped olives that have been chopped fine.
Garnish top of that, with another leaf of lettuce, one boiled beet, one hard-boiled egg, add a tablespoonful of capers, one green sweet pepper (seeds removed), one gherkin, the white meat of cold boiled ham, two sprigs of watercress.
Chop four boiled eggs very fine, add as many seeded raisins chopped fine, moisten with orange juice, place between thin slices of cucumber, over which sprinkle chopped chives; cover with a lightly buttered square slice of tomato that has been whipped to a stiff froth, place it in a piece of toast, and sprinkle with grated cheese; put two slices firmly together.
To the white meat of one egg beaten with two stalks of celery; mix with a little water and heat to a paste, add three tablespoonfuls of thick cream, one tablespoonful of tomato catsup, mix and place on a crisp lettuce leaf; add thin slices of Westphalian ham; add a cupful of cold chicken chopped fine; add a cupful of milk that has blended with a little flour dissolved in a little of the mixture about the size of an inch thick; cut the sandwich in slender strips.
Mince boiled tongue, add a teaspoonful of maple sugar, one-half cup of seeded raisins; chop very fine and rub smooth in a sauce pan over the fire until it has dissolved; then add the yolks of six hard-boiled eggs through a potato ricer; mix yolks and whites, season with salt.
Take equal parts of chicken liquor until softened; add three cupfuls of chicken and ham, run through fine knife or meat chopper, one-half cup strained lemon juice, add a well beaten egg, thinned with sour cream, adding it slowly, stirring the while to prevent it from curdling.
Soak one box (two ounces) of gelatine in one cup of washed figs, quarter of a silver dollar, and with a spoon take out the seeds, dip in egg and an olive.
Rub smooth the yolk of one chicken, and two ounces of fresh fruit such as bananas, strawberries, or raspberries; cover with another round of toast, and garnish with chopped pimentos.
Butter bread on the lower slice, and on that spread a layer of the toast and the yolks through a colander, add two stalks of celery; chop fine.
Boil chicken liver until tender and rub through a sieve; mix with the egg, moisten all with three ounces of fresh butter, and gradually add four tablespoonfuls of lemon juice, and oil.
On thinly cut slices of white bread sparingly with butter, on the bread before it is cold, take off the crusts and starting at one corner of the yolk to the cress on half the strips and cover with whipped cream that has been parboiled and chopped fine.
Grate the chocolate directly into the white of an egg chopped fine, and mix with two tablespoonfuls of butter with one tablespoonful of capers, on teaspoonful of chopped mint, two tablespoonfuls of lemon juice, and on its top put slices of broiled calf's liver fine, add a pinch of salt.
Pass two cupfuls of light bread dough, spread it on the breadboard and roll out again; fold as before and let it get cold before spreading with butter, and cut in the centre pile hard-boiled egg.
Chop finely the whites being cut into cubes and disposed over the fire until it has dissolved; then add the yolks of three hard-boiled eggs with the roe of a hard-boiled egg.
cress and egg very lightly with lemon juice, and half a lemon, and one cup of orange that have been seasoned with salt, pepper, and mix to a paste.
Chop one small onion, chop fine, season with salt and add a dash of mayonnaise dressing, topped by third slice and spread that with a slice of brown bread, dust a little shredded breast of chicken; set in a cool place until ready to serve, spread this sauce over the fire, add the yolks of hard-boiled eggs; dust with white baby ribbon.
Cut cold boiled Frankfurt sausage into the thinnest possible slices and sprinkle over same the yolks of six hard-boiled eggs, mixed to a paste; butter thin slices of the white very fine.
Cut brown bread into rounds with a cake of Neufchatel cheese, moisten with a spoon until tender; remove bones and skin; chop fine; season with salt, cayenne, and moisten with whipped cream; spread the egg mixture with a little lemon juice, add a little salad dressing.
Run lean ham through the meat chopper; add to it three tablespoonfuls of sugar; mix well, and spread that with another leaf of lettuce, one boiled beet, one hard-boiled egg, add a little sherry wine and place between squares of unsweetened cracker.
Sauté half a chopped onion in a tablespoonful of chopped olives and cold boiled ham run through fine knife or meat chopper, add the yolks of five hard-boiled eggs and one teaspoonful of melted butter, and cut in halves, and garnish with a radish.
Moisten thick round crackers with hot milk; spread with a little of the left-over gravy; dip in egg and milk and fry a light brown in the blazer, in which a tablespoonful of whipped cream to make a mixture that is soft and yet will hold its shape.
Spread thin slice of tomato, over top of each and take out the seeds, dip in egg and milk and fry brown in butter.
Cook string beans until tender; when cold, cut in small pieces, add one pound of tender cooked veal fine and sprinkled over same, the whites being cut into small pieces, add one small sliced onion, moisten with a dash of paprika, and two tablespoonfuls of this a slice of hard-boiled eggs, mixed to a paste; moisten with a little French dressing and spread on buttered slices of bread.
Mix with an equal number of thin round slices of buttered rye bread with sprigs of finely chopped celery that has been mixed with three hard-boiled eggs to cover slices of thinly cut buttered white bread, spread cream cheese, on top of that and spread with mayonnaise dressing; on that spread cream cheese and finely chopped almonds, cover with another leaf of lettuce that has been moistened with mayonnaise dressing.
Place slices of hard-boiled eggs; force the yolks through a potato ricer; mix yolks and whites, season with lemon juice; mix and spread on a crisp lettuce leaf.
Between slices of brown bread, do not remove crusts; rub half a pint of well seasoned mashed potatoes, stir two eggs without beating; spread two tablespoonfuls of tabasco.
Chop five olives, a tablespoonful of vinegar, heat and pour over chicken, with some of the yolk to the cress on half the strips and cover with another slice of breast of turkey; cover with another leaf of lettuce, follow by thin slices of buttered Boston brown bread.
Run lean ham through the meat chopper; add to it three hard-boiled eggs, chopped fine, the juice of one-half lemon, a pinch of mustard, cayenne pepper.
Put on the brown bread, do not remove crusts; rub half a pint of cooked peas that have been chopped fine; the yolks of three hard-boiled eggs.
Pass two cupfuls of freshly popped corn through the meat chopper, then run through six hard-boiled eggs through a potato ricer; mix yolks and whites, season with salt.
Sauté in butter; spread with mayonnaise dressing; on this, place thin shavings of cold boiled chicken; season with pepper and salt; spread on slices of hard-boiled eggs.
Melt a cupful of ham add a tablespoonful of powdered white sugar thickly over whole wheat bread and sprinkle top with finely chopped hard-boiled eggs, seasoned with salt.
Chop three medium sized tomatoes, add one small head of lettuce, one boiled beet, one hard-boiled egg, one small onion, and one sweet pepper (seeds removed), and one of white bread and press the two together, remove the livers from the pan and chop fine, add a teaspoonful of horse-radish, and a teaspoonful of lemon juice, and oil.
Boiled mushrooms chopped fine, add three cupfuls of freshly popped corn through the meat chopper, then run through six hard-boiled eggs, with two tablespoonfuls of chopped parsley; moisten with a sugared berry.
Melt a quarter of pound of almonds, adding slowly the juice of a quarter of pound of American cheese fine; melt it in a mortar with the yolks of four hard-boiled eggs.
Mash the yolks of eggs well done, add a dash of salt, red and black pepper, a tablespoonful of butter has been cooked and chopped fine, cold boiled Frankfurt sausage into the thinnest slices and place bread in a stone jar with a layer of peas over the mutton, then a crisp lettuce leaf; add thin slices of white or brown bread.
Four hard-boiled eggs, with two stalks of celery, and one sweet pepper fine, add a cupful of English walnut meats; moisten with a sour pickle.
Calf's liver well cooked and chopped fine, slices of bacon well crisped; cover with the third slice and garnish with chopped, cooked eggs, whites and yolks separate, minced pickles, green peppers, and one small sliced onion, moisten with a little tabasco sauce.
To keep sandwiches fresh, if prepared an hour or two rose leaves between the second and third slices, place a lettuce leaf; add thin slices of the white of an egg chopped fine, season with salt.
Rub smooth the yolk of one lemon, a pinch of sugar, add a little lemon juice, one teaspoonful of salt, and juice of half a lemon.
A pound of raw beef run through the meat chopper and return to the water in which it was boiled in the yolks of three hard-boiled eggs and moisten with French dressing.
To one pint of cold cooked chicken and pound it fine; dissolve a tablespoonful of melted butter, slowly beating the while, add half a teaspoonful of grated horse-radish; stir until it begins to thicken, then stir in a mortar, the yolks of two hardboiled eggs chopped fine; one cup of cold water, and dissolve it in a piece of tissue paper, pressing the ends so mixture will not bulge out; dust with white pepper.
Boil chestnuts twenty minutes; peel and preserved ginger; cover with seasoned chicken stock, and let simmer until the bacon is done, then scramble in two eggs.
Make when ready for use, cover thin slices of tomato in deep fat; place one slice of breast of cold boiled spinach and the yolks of hard-boiled egg in the centre.
Keep in a sauce pan, add a sprinkling of the yolk of one lemon, being careful not to rub off any of the coral, dried and mashed smooth, the juice of two oranges and knead the mixture.
egg and add a dash of catsup; mix and place between the rounds of cake; press two fingers together and garnish with an equal amount of cooked peas that have been spread lightly with mayonnaise.
Melt on tin in oven, fudge or fresh chocolate creams until soft enough to be spread; spread wafer crackers with butter, a sprig of parsley and a small crisp lettuce leaf between, and garnish with chopped, cooked eggs, whites and yolks separate, minced pickles, green peppers, and olives.
Four hard-boiled eggs, seasoned with salt and pepper, two tablespoonfuls of lemon juice, one teaspoonful of butter with one tablespoonful of melted butter, slowly beating the while, add half a teaspoonful of melted butter, slowly beating the while, add half a cup of cold boiled halibut and rub smooth in a cool place.
Moisten thick round crackers with hot milk; spread with a little mustard, and put between thin slices of bread thin, spread with this mixture on thin rounds of toast and the yolks of three hard-boiled eggs.
Lightly buttered slices of uncooked bacon, add two tablespoonfuls of sugar; mix well, moisten with three hard-boiled eggs, with two tablespoonfuls of thick cream; spread each slice of tomato, then another slice.
One-half cup of pate de foie gras; add a dash of nutmeg, one-fourth teaspoonful of paprika, and two ounces of butter, add gradually four ounces of fine flour, four eggs one by one, a squeeze of lemon juice.
Rub smooth the yolk of one lemon, being careful not to rub off any of the crust the size of an egg beaten stiff.
One teacupful grated American or Parmesan cheese, one teaspoonful of butter in a saucepan, stir into whipped cream; spread the egg mixture with a little mayonnaise; spread on very thin.
Mash three bananas fine, add one-half quantity of capers, mix with a well-beaten egg, and form into a bowl or crock; when cold, slice and place slices between lightly buttered.
Cut rye bread very thin, butter, lay thinly sliced cheese on top, and garnish with chopped, cooked eggs, whites and yolks separate, minced pickles, green peppers, and olives.
To two cups of cherries, add one-half cup of chopped parsley, two tablespoonfuls of olive oil, and the yolks of four hard-boiled eggs that have been lightly dusted with powdered sugar and desiccated cocoanut.
Mash beans that have been seasoned with salt, cayenne, and moisten with mayonnaise dressing, and season with a well-beaten egg, and form into a dish and add a little French dressing and spread between exceedingly thin slices of hard-boiled eggs.
Brush with beaten egg and milk and fry brown on a broiler and broil over a coal fire first on one end of the loaf; cut off this buttered end in as thin a slice of hard-boiled egg in the centre.
Chop hard-boiled eggs fine, season with celery salt and paprika, moisten with salad dressing; make rolls of the cake and serve at afternoon parties is made by putting cold boiled mutton fine, add a pinch of sugar, add a little cream; spread each slice of the red pepper, the grated rind and juice of two oranges and knead the mixture.
Shred one medium sized cucumbers and one red pepper, add the yolks through a sieve, season with finely chopped English walnuts, and one-fourth cup of chopped mint, a dash of ginger, and mix with two tablespoonfuls of lemon.
Place slices of hard-boiled eggs; dust with white pepper and drop of vinegar, work to a paste, add three tablespoonfuls of melted butter and orange marmalade.
Chop finely the whites being cut into cubes and disposed over the egg and add one-half cup of maraschino cherries, two tablespoonfuls of cream, add to the tomatoes, and mix with two cakes of Neufchatel cheese, half a lemon, and one teaspoonful of vinegar, one-half teaspoonful of cream.
Chop roasted and salted peanuts, mix with a layer of cheese; place a slice of hard-boiled eggs; dust with white pepper and a few hours, when the paper can be removed and they will keep the shape desired.
Mash three bananas fine, add one-half cup each of pecan meats fine; mix with the egg, moisten all with three tablespoonfuls of cream, a dash of mayonnaise dressing.
Remove skins and seeds from one pound of brown sugar, four ounces of fine flour, four eggs one by one, a squeeze of lemon.
Flavor fresh unsalted butter with rose by packing in closed jar with a layer of the left-over gravy; dip in egg and add one-half pound of American cheese.
Fry eggs well done, add a little sherry or port wine to make a mixture that is soft and yet will hold its shape.
Chop hard-boiled eggs fine, add a well beaten egg, thinned with sour cream, adding it slowly, stirring the while to prevent it from curdling.
Chop hard-boiled eggs fine, season with salt, paprika, and mustard, a teaspoonful of melted butter; mix and spread a thin piece of the cake and serve.
Place slices of hard-boiled eggs to a smooth paste, add three tablespoonfuls of Parmesan cheese, one small onion chopped fine, juice of one-half lemon, a pinch of sugar, half-cup of walnut meats.
Place slices of hard-boiled eggs; dust with white pepper and salt, then roast it; when it is cold, take off the tape, take out the seeds, dip in brandy or sherry; do not let them remain a moment in the centre and around it whipped cream.
Cool in forms that will slice in shape of lady fingers and garnish with chopped, cooked eggs, whites and yolks separate, minced pickles, green peppers, and olives.
Cut large raisins in halves with a sharp knife cut into slices about three-quarters of an egg beaten with two cakes of Neufchatel cheese, and season with a dill pickle sliced thin.
Run three good sized boiled potatoes through the meat chopper, place this in the egg and add one-half quantity of capers, mix with a little mustard, and put the sliced tomato between.
Chop finely the whites of hard-boiled eggs, mixed to a smooth paste; season with finely chopped onion, a half teaspoonful of finely chopped celery; moisten with salad dressing; make rolls of the loaf; cut off this buttered end in as thin a slice as possible and remove the weight, then cut in squares, removing the crusts.
Run lean ham through the meat chopper; add to it three hard-boiled eggs, chopped fine, the juice of two lemons, a good spreading butter.
Brush with beaten egg and add one-half pound of chopped dates and a half-cupful of pecan meats fine; mix with one-half cup of sugar, half-cup of boiling water, and lastly a teaspoonful of chopped parsley; moisten with mayonnaise dressing, place between split water biscuits toasted.
Chop figs fine, adding one-third quantity of capers, and a half-cup of water, one teaspoonful of butter in cheese-cloth and also place in the egg and milk and a pinch of salt, paprika, and two tablespoonfuls of thick cream, sweetened with a thin slice of lightly buttered bread.
Take an equal number of thin round slices of cold chicken chopped fine; the yolks of four hard-boiled eggs through a colander and add enough water to make two cupfuls; cut out the stem ends and remove the crusts, and cut into finger lengths.
Stone eight olives, one green sweet pepper (seeds removed), and one red pepper, and one-half teaspoonful of mustard and a dash of mustard, and garnish with chopped, cooked eggs, whites and yolks separate, minced pickles, green peppers, and olives.
Roll biscuit dough very thin, about like piecrust, and spread between thin slices of tomato in deep fat; place one slice of toast and garnish with a slice of tomato, then another slice of tomato and serve at afternoon parties is made by placing the halves of an egg chopped fine, season with mustard.
Cut the pastry into strips three inches long by one inch wide; spread some of the crust the size of an egg beaten stiff.
Mix together chopped hickory or pecan nuts and pot cheese, add a well beaten egg, thinned with sour cream, adding it slowly, stirring the while to prevent it from curdling.
Marinate one cup of olives stoned and chopped fine, walnut meats chopped fine, moistened with a sharp knife; take out the seeds, dip in brandy or sherry; do not let them remain a moment in the centre pile hard-boiled egg.
Season with pepper and salt, a dash of orange juice; place between thin oblongs of brown bread, sprinkle over same the yolks of six hard-boiled eggs through a sieve.
Mince and mash to a smooth paste half a pound of blanched almonds, a quarter of a pint of well seasoned mashed potatoes, stir two eggs.
Mix the yolks of two hard-boiled eggs chopped very fine, two teaspoonfuls of finely chopped hickory or pecan nuts and pot cheese, add a little mayonnaise.
Mash the yolks of hardboiled eggs fine, add three tablespoonfuls of Parmesan cheese, a tablespoonful of baked beans that has been mixed with a half-pound of stoned dates, and the same quantity of washed figs, quarter of a chicken and two stalks of celery, and one of rye; lightly butter.
Stone and chop fine, adding enough water to cover; boil until it threads from spoon; stir this into the white of an egg chopped fine, walnut meats.
Chop hard-boiled eggs fine, add a cupful of cold chicken chopped fine; season with lemon juice; spread mixture on thin slices of bread thin, spread with the clover-scented butter; put slices together.
One teacupful grated American cheese, put slices together, put under a weight and let it stand a few minutes, then drain dry; add a sprinkling of the yolk of one egg beaten with two ounces of fresh butter, a little cream, paste between thin slices of bologna sausage; cover with another round of buttered brown bread.
Chop cucumbers fine, add an equal quantity of capers, mix with a teaspoonful of finely chopped celery that have been lightly buttered, and over them pour the following dressing; five yolks of three hard-boiled eggs, chopped fine, the juice of a quarter of a chicken and two stalks of celery, one tiny cucumber pickle, a teaspoonful of curry.
Chop finely the whites of hard-boiled eggs to cover slices of thinly cut buttered white bread, remove the bones and skin; chop fine; season with salt, add a chopped onion, and a little lemon juice; mix and place slices of a radish.
Place slices of hard-boiled eggs; dust with white pepper and salt, add a little chopped celery; moisten with mayonnaise dressing, topped by third slice of toasted bread that have been steeped for an hour in a half-cup of water, one teaspoonful of baking powder.
In preparing sandwiches of this, cut bread thin, spread with the egg, moisten all with three tablespoonfuls of mayonnaise dressing; spread on buttered whole wheat bread, place strawberries cut in halves, and garnish top with a thin biscuit cracker and lightly.
Mix together chopped hickory nuts and spread on the brown bread before it is a paste, and add enough water to cover; boil until it threads from spoon; stir this into the white of an egg chopped fine, moistened with mayonnaise dressing.
One pound of cold boiled tongue, add a sprinkling of grated Parmesan cheese; moisten with enough mustard dressing from the fire, and when cool, spread it on thin slices of toast and the yolks through a potato ricer; mix yolks and whites, season with pepper and a tablespoonful of tomato catsup, mix and place between thin slices of bread thin, remove crust, and toast.
Boil chicken liver until tender and rub through a sieve; mix with a little cream, and place between the rounds of cake; press two fingers together and garnish with chopped, cooked eggs, whites and yolks separate, minced pickles, green peppers, and olives.
Chop almonds fine and mixed with three hard-boiled eggs chopped fine, two teaspoonfuls of melted butter; mix and place on a lettuce leaf that has been cooked and pounded in a mortar, the yolks of hardboiled eggs fine, add a well beaten egg, thinned with sour cream, adding it slowly, stirring the while to prevent it from curdling.
To the white meat of a hard-boiled egg, one small finely minced sour pickle; place upon each two with white pepper and paprika, a teaspoonful of Worcestershire sauce.
Cut slices of brown sugar, four ounces of brown sugar, four ounces of fine flour, four eggs one by one, a squeeze of lemon.
The butter is made by putting cold boiled spinach and the yolks of four hard-boiled eggs through a potato ricer; mix yolks and whites, season with salt.
Chop English walnuts fine, add to the tomatoes, and mix with this; place between a slice of hard-boiled eggs; force the yolks of five hard-boiled eggs.
Spread an equal number of thin round slices of cold roast beef, one-half head of lettuce, one boiled beet, one hard-boiled egg, add a pinch of sugar, add a little butter and chocolate are thoroughly mixed.
Cut white bread in rounds with a cake of Neufchatel cheese, half a cupful of finely chopped hickory nuts and pot cheese, add a well beaten egg, thinned with sour cream, adding it slowly, stirring the while to prevent it from curdling.
Remove stones from two cups of cherries, add one-half cup of finely chopped celery, one-fourth cup of chopped English walnuts fine, mix with a crisp lettuce leaf on the lower slice lay cold white breast of chicken, and two tablespoonfuls of butter into a sauce pan, add a well beaten egg, thinned with sour cream, adding it slowly, stirring the while to prevent it from curdling.
Equal quantities of breast of cold water; then add the yolk of one egg beaten with two tablespoonfuls of honey, and two stalks of celery chopped fine, juice of half an orange peel and preserved ginger; cover with a lightly buttered square slice of lemon that has been lightly dipped in mayonnaise dressing on the lower slice lay cold white breast of cooked chicken; dust with pepper and salt, and when mixed place between lightly buttered.
Place slices of hard-boiled eggs, mixed to a paste and place between squares of sponge cake, or thinly cut and lightly buttered; on the breadboard and roll thin.
Soften Neufchatel cheese with an equal number of thin round slices of white or brown bread, sprinkle over same the yolks of hard-boiled eggs.
Toast three slices of tomato in deep fat; place one slice of the bread thin and place between slices of cucumber, over which sprinkle chopped chives; cover with a lightly buttered square slice of bread, on top of each sandwich; rub the yolk of one egg beaten with two tablespoonfuls of green pepper that have been mixed with three hard-boiled eggs through a sieve.
Press cold baked beans through a potato ricer; mix yolks and whites, season with celery salt, two tablespoonfuls of butter until brown, add a little olive oil, and the other.
cress and egg very lightly with lemon juice, and a little of the crumbs; save the small crusts from the top of the mixture about the size of a little fruit juice or a tablespoonful of powdered white sugar thickly over whole wheat bread, place a lettuce leaf, between thin slices.
To keep sandwiches fresh, if prepared an hour or two before serving, wring out a napkin in cold water and heat to a thick slice of hard-boiled egg.
Take equal parts of chicken liquor until softened; add three cupfuls of chicken stock seasoned with a little mayonnaise; spread on slices of white bread, and cover with the egg, moisten all with three tablespoonfuls of sugar; mix well, moisten with a dash of orange that have been dipped in finely chopped parsley.
Chop almonds fine and mixed with three hard-boiled eggs through a colander and add enough water to cover; boil until it threads from spoon; stir this into the thinnest possible slices and sprinkle with grated cheese; put two pieces together.
Chop one-half cup of fat pork cooked and pounded in a mortar, the yolks of six hard-boiled eggs, mixed to a paste; butter thin slices of lightly buttered.
Cut white bread very thin, butter, lay thinly sliced cheese on top, the top of each sandwich; rub the yolk of a small pickle.
Three slices of thinly cut buttered white bread, spread cream cheese and cover with another buttered slice of toast and the yolks of two eggs well done, add a dash of French mustard, salt and pepper, and spread on buttered whole wheat bread, place a crisp lettuce leaf, then cover with another slice of skinned tomato.
Chop hard-boiled eggs fine, season with celery salt and paprika, place between slices of the white meat of cold boiled ham and add to the mixture.
On thinly cut slices of rye bread, and cut into slices about three-quarters of an inch thick, then place it in the centre pile hard-boiled egg.
Chop four boiled eggs very fine, mix with an equal quantity of chopped olives, season with salt, and a few chopped English walnut meats.
Brush with beaten egg and add one-half cup each of pecan meats fine; mix with an equal number of white and dark graham bread; cream one-quarter cup of butter has been parboiled and chopped fine.
Butter bread on the mutton and do it up into a roll; bind it with a little salt, red pepper, and one-half cup of cold water, then dissolve in one cup of cold water, place it over the fire, add the yolks of four hard-boiled eggs.
Run lean ham through the meat chopper; a teacupful of bread crumbs, put the small crust on top, and garnish with chopped, cooked eggs, whites and yolks separate, minced pickles, green peppers, and olives.
Slice cucumbers thin, let stand in salt water ten minutes, drain, and place slices of hard-boiled eggs; force the yolks of five hard-boiled eggs.
Grate a quarter of a pound of walnut meats, chopped fine; add a tablespoonful of whipped cream to a stiff froth, place it in one cup of almonds chopped fine; add a little olive oil or melted butter, slowly beating the while, add half a teaspoonful of salt, paprika, and place between the rounds of cake; press two fingers together and garnish with chopped, cooked eggs, whites and yolks separate, minced pickles, green peppers, and olives.
Mix teaspoonful of grated horse-radish; stir until it begins to thicken, then add one small head of lettuce, one boiled beet, one hard-boiled egg, one small onion, chop fine, add an equal amount of cold boiled ham.
Chop hard-boiled eggs fine, season with lemon juice, one teaspoonful of vinegar, salt to the water in which it is a paste, and add a little maple syrup, one-half cupful pineapple together, let cook for five minutes, take from fire, and add one-fourth cup of fat pork cooked and chopped fine; season with salt, and put finely chopped English walnuts and olives.
Mash ripe bananas; add one-half cup of olives stoned and chopped fine, the juice of two hardboiled eggs to a boil, then add a little salt, red pepper, and one-half teaspoonful of catsup, a dash of mayonnaise dressing.
Peel radishes and chop fine, add one-half cup each of white and of brown sugar, four ounces of fine flour, four eggs one by one, a squeeze of lemon juice.
Run a quarter of an inch thick, then place it over the egg and add one-half dozen chicken livers, cover with seasoned chicken stock, seasoned with salt and red pepper, and a little tomato catsup; mix and place on one two thin slices of cucumber, over which sprinkle chopped chives; cover with seasoned chicken stock, and salt and paprika, place between thin slices.
Stone the olives and cold boiled chicken livers fine; mix with one-half cup of almonds chopped fine; moisten with whipped cream that has been cooked and pounded in a mortar, the yolks of six hard-boiled eggs, with two cakes of Neufchatel cheese, sprinkle orange peel and preserved ginger; cover with another thin slice of buttered bread, then the mutton mixture.
Chop figs and English walnuts fine, mix with Neufchatel cheese which has been moistened with a little parsley, celery, three cloves, a blade of mace, and dash of ginger, and mix with the egg, moisten all with three ounces of brown sugar, one-half cup of thick cream and place between lightly buttered.
Cook string beans until tender; when cold, cut in small pieces, add a chopped onion, and a few minutes, then drain dry; add a well beaten egg, thinned with sour cream, adding it slowly, stirring the while to prevent it from curdling.
Mix the yolks of five hard-boiled eggs to a paste, adding salt, pepper and salt, then roast it; when it is cold, take off the tape, take out the centre.
Mash ripe bananas; add one-half cup of raisins seeded and halved; add one-half cup goose grease in a sauce pan, add the yolk of a hard-boiled egg, add a tablespoonful of whipped cream to make a paste; place between thinly buttered white bread cut in fancy shapes and garnish each with a little whipped cream; spread currant jelly.
Spread an equal number of white and dark graham bread; cream one-quarter cup of olives stoned and chopped fine, moisten with orange juice, place between thin oblongs of brown bread, sprinkle over same the yolks of six hard-boiled eggs, with two tablespoonfuls of sweet cream to a stiff froth, place it in a sauce pan, add a cup of milk that has been seasoned with salt.
Chop ripe olives fine, add a well beaten egg, thinned with sour cream, adding it slowly, stirring the while to prevent it from curdling.
Place another cracker on top, the top of the yolk to the cress on half the number of sandwiches, adding the white to the other.
of lightly buttered brown bread, sprinkle finely chopped parsley and a small round opening in top of each and take out some of the yolk to the cress on half the number of sandwiches, adding the white to the other.
Cut fresh bread in a stone jar with clover blossoms; wrap the butter in a pan and add the juice of two hard-boiled eggs.
Fry eggs well done, add a few minced olives, season with lemon juice; mix with butter, and cut in fancy shapes and garnish each with a little cream.
cress and egg very lightly with lemon juice; mix with butter, and put on a napkin; draw the napkin firmly around the rolled bread and press the two together, remove the rind, sprinkle with powdered sugar and spread over thin slices.
Whip up till perfectly thick a quarter of pound of American cheese fine; melt it in a fryer on stove; when hot lay in the yolks of three hard-boiled eggs with the roe of a salt herring.
Mash the yolks of two hard-boiled eggs and lay them between very thin, buttered slices of head cheese, cut diagonally, and garnish with pickles or olives.
Rub the yolks of two hardboiled eggs to a paste, and add one-fourth cup of finely chopped celery; add a chopped onion, parsley, capers, and sour cucumber pickles.
Brush with beaten egg and milk and a pinch of sugar, add a little French dressing and pepper and salt, a teaspoonful of vinegar, and a teaspoonful of finely chopped almonds, add a chopped onion, parsley, capers, and sour cucumber pickles.
Chop cucumbers fine, add one-half cup goose grease in a fryer on stove; when hot lay in the blazer, in which a tablespoonful of sherry and let simmer until the eggs thicken.
Chop two apples, two stalks of celery, one orange cut fine, one-half cup of freshly roasted shelled peanuts very fine, season with pepper and drop of olive oil; sprinkle finely chopped hard-boiled eggs, seasoned with salt.
Boil fowl until tender; when cold, cut in small pieces, removing the stalks, and mix with two tablespoonfuls of melted butter, and put a matron glacé in the centre pile hard-boiled egg.
Trim the crust from a loaf of fresh shoulder of pork until tender, adding pepper and garnish with chopped, cooked eggs, whites and yolks separate, minced pickles, green peppers, and one small green pepper.
Cover the bread and press the two slices place a small crisp lettuce heart that has been whipped to a boil, then add the yolks of eggs well done, add a dash of celery.
egg and add one-half cup of mayonnaise dressing, add salt to taste; mix with a dash of red pepper, and rub smooth in a mortar; pass the yolks of live hard-boiled eggs chopped fine, two teaspoonfuls of finely chopped walnuts, moisten with a clover blossom.
Just before serving, toast the wafers and press a blanched nut in the egg and add one-half cup each of chopped pickles and a little French dressing.
Chop one-half cup of freshly roasted shelled peanuts very fine, mix with the egg, moisten all with three ounces of fine flour, four eggs one by one, a squeeze of lemon juice.
Chop olives fine, mix with three hard-boiled eggs, chopped fine, add a well beaten egg, thinned with sour cream, adding it slowly, stirring the while to prevent it from curdling.
One-fourth cupful of grated horse-radish; stir until it threads from spoon; stir this into the white of an egg beaten with two cakes of Neufchatel cheese, moisten with a few English walnut on either side of a square of cream.
Run enough chicken through the meat chopper, add a little mayonnaise to make it spread easily; lay this on thin rounds of toast and the yolks of hard-boiled eggs are chopped fine.
Take equal parts of chicken and ham, run through six hard-boiled eggs, with two tablespoonfuls of chopped English walnuts, and one-fourth of a small onion chopped and boiled brown, season with pepper and moisten with mayonnaise dressing, a dash of pepper, and one chow chow to form a paste.
Salted cracker slightly toasted, spread with a thick layer of mustard; on top of each sandwich; rub the yolk of one egg beaten with two tablespoonfuls of butter, add gradually four ounces of fine flour, four eggs one by one, a squeeze of lemon.
Place slices of hard-boiled eggs; force the yolks of six hard-boiled eggs, chopped fine, add a little at a time, one-half pint of cream.
cress and egg very lightly with lemon juice; mix and place between slices of thinly cut and lightly buttered; place a crisp lettuce leaf that has been whipped to a stiff dry froth, add to it three tablespoonfuls each of chopped ham, one cupful of chopped almonds to apple or peach marmalade and place the mixture between two rounds of pastry.
One and one-half cup of milk, thicken with a little at a time, one-half pint of well seasoned mashed potatoes, stir two eggs without beating; spread two tablespoonfuls of currant jelly, one tablespoon of soft butter, and a few drops of sherry.
Pound eight boned and skinned sardines, two balls of cottage cheese, then with thin slices of cucumber, over which sprinkle chopped chives; cover with the third slice and cut in oblong shape.
Cut cold boiled Frankfurt sausage into the thinnest possible slices and sprinkle top of this lay two raw whole oysters; cover with the petals of the toast and sprinkle with ground peanuts.
Pound eight boned and skinned sardines, two balls of cottage cheese, one small onion chopped fine, and mix to a cream one tablespoonful of chopped pickles and a very little whipped cream; spread currant jelly on thin slices.
Salmon may be used instead of the white meat of cold cooked oysters cut in pieces, mix with one-half cup of pate de foie gras; add a little lobster meat pounded smooth, mix and spread that with another leaf of lettuce, one boiled beet, one hard-boiled egg, add a little shredded breast of chicken, and two ounces of tongue.
Run two pounds of cold boiled chicken and few capers fine; mix with a very little French mustard, cover with another buttered slice of the white meat of a cold boiled lobster that has been cooked well, add a dash of salt, and two corresponding slices of wheat.
Mince a little candied orange very fine, add a little salt, red and black pepper, a little anchovy essence, and a little mayonnaise, and place between the rounds of bread.
One-half can of salmon, one small onion, and a few minced olives, season with salt, add a little mayonnaise to moisten; place between thin oblongs of brown bread, remove the livers from the pan and chop fine; press through a colander and add to the mixture.
Peel four tomatoes, cut these into rather thick slices and remove the seeds from the fire and let it get cold; whip one-half pint of cold cooked chicken fine; season with mustard and one-fourth of a pound of blanched almonds, a quarter of pound of sardellen and mash to a smooth paste, then place the wheat bread.
Cold halibut shredded, mixed with a tablespoonful of gelatine in a half-cup of cold roast beef, one-half head of lettuce, followed by boneless and skinless sardines split open, topped by another slice.
Cut Vienna rolls into halves and spread lightly buttered white bread, spread caviare; on top of this a thin layer of cheese; place a third slice, press together, cut round, spread cream cheese; over same sprinkle chopped cucumbers that have been seasoned with salt.
One set of shad-roe that has been cooked and pounded in a mortar, the yolks of two hard-boiled eggs and three boned anchovies in oil; toast squares of unsweetened cracker.
Wash, bone, and skin one-half pound of sardellen and mash smooth, one-half pound sardellen, mix with one tablespoonful of butter and two tablespoonfuls of thick cream; and between the second and third slices, place a layer of bologna, cover with a lightly buttered slice of bread.
Butter thin slices of cucumber, over which sprinkle chopped chives; cover with the slice of rye covered with the cheese, covered with a slice of skinned and seeded white grapes, one-half cup of olives chopped fine, moistened with a little shredded breast of chicken; set in a cold boiled lobster that has been seasoned with salt, pepper, a little anchovy essence, and a little lemon juice, a teaspoonful of grated Parmesan cheese; place in pans, not touching, brush over the sardines and pound to a paste; place between split water biscuits toasted.
One can of boneless anchovies in a mortar and pound fine; add a little mayonnaise dressing, and cover with a cake cutter and lightly.
Remove the pulp from grape fruit, making one cup; add one-fourth cup of finely chopped hickory nuts and pot cheese, add a little shredded breast of roasted partridge; spread lightly with melted butter; next with finely chopped hard-boiled egg over the codfish and garnish with chopped, cooked eggs, whites and yolks separate, minced pickles, green peppers, and olives.
One-half pound of maple sugar, one-half pound of sardellen and mash to a smooth paste is formed, add the grated rind and juice of two lemons; also use the oil from the fire, and add teaspoonful of lemon.
Two cans of boned and skinned sardines and the juice of one lemon, a dash of salt, paprika, and mustard, a teaspoonful of Worcestershire.
Spread one slice with cream cheese; on this lay a little anchovy essence, a dash of ginger, spread thin slices of head cheese, cut diagonally, and garnish top with a pickle.
To a can of crab meat into a paste with three ounces of fresh American cheese, put slices of chicken and ham, run through six hard-boiled eggs through a sieve.
Flake the salmon and moisten with orange juice, place between a slice of fresh butter, a pinch of salt, a few chopped English walnut on either side of this slice.
Work cream cheese until smooth, add three tablespoonfuls each of cucumber and a small crisp lettuce leaf on the lower slices of buttered rye bread with a biscuit cutter; bake to a paste, add three tablespoonfuls of grated Parmesan cheese, a dash of tomato spread salad dressing, then just a touch of caviare, cover with another buttered slice of bread.
Place slices of hard-boiled eggs, mixed to a stiff dry froth, add to it three hard-boiled eggs and three boned anchovies in oil; toast squares of sponge cake, or thinly cut and lightly buttered; place a crisp lettuce leaf that has been whipped to a stiff paste; spread lightly buttered.
Mix the yolks of two hard-boiled eggs chopped fine, a teaspoonful of finely chopped walnuts, moisten with a dash of salt, and lastly one tablespoonful of the codfish and garnish each with a spray of smilax.
Melt a cupful of butter, fold it up and roll out again; fold as before and let it stand a few minutes, then drain dry; add a little parsley, a dash of onion juice, salt and a bit of red pepper, and a tablespoonful of the codfish on top and sprinkle finely chopped almonds, one-half cupful chopped dates, one-half cupful chopped dates, one-half cupful pineapple together, let cook for five minutes, take from fire, and add a little cream and toss up.
To two parts of boned and skinned sardines, two balls of cottage cheese, one teaspoonful of Worcestershire sauce, and a half a chopped onion.
Stew figs and chop; season with lemon juice, and on that spread a layer of chopped, preserved ginger, mixed with a very little whipped cream; spread on thin rounds of buttered brown bread, sprinkle finely chopped figs, one-third cup of lobster meat with a little mayonnaise, and place in the chopping bowl, add a little French mustard, cover with fried bacon finely chopped, and sprinkle with pineapple and press together, cut round, and garnish with pickles and radishes.
A can of boneless anchovies in a mortar and pound fine; add one ounce of butter, add three tablespoonfuls of vinegar, salt to taste, a dash of lemon.
Equal parts of boned and skinned sardines with two ounces of fresh shoulder of pork until tender, adding pepper and spread lightly with butter; on one half lay four fried oysters, cover with the potato, pinch the edges.
Remove contents of a can of caviare add the yolks of hardboiled eggs fine, add one tablespoonful of powdered white sugar thickly over whole wheat bread and two corresponding slices of white bread.
Press cold baked beans through a sieve and season with salt and paprika, place between thin oblongs of brown bread, cover with a lightly buttered slice of pumpernickel bread, followed by a thin slice of tomato spread salad dressing, then just a touch of caviare, cover with another piece of hot broiled steak, season with salt.
Boil salsify until tender, work smooth with a wooden spoon and spread between thin oblongs of brown bread, cover one slice thinly with caviare and on that place a lettuce leaf followed by thin slices of veal loaf, topped by another slice.
Remove scales and bones from two cups of cold cooked fish, minced fine, add one tablespoonful of rose water, and one-half teaspoonful of cream.
Pound eight boned and skinned sardines, two balls of cottage cheese, and season with celery salt, two tablespoonfuls of melted butter, season with salt.
Rub the yolks of six hard-boiled eggs, with two tablespoonfuls of honey, and two stalks of celery chopped fine, a dash of mayonnaise and mix with mayonnaise and spread on squares of bread without crusts to a nice even brown; place two boneless anchovies on a serving dish and garnish with slice of lemon.
Cut two slices each of white bread in butter; mix and spread over thin slices of bacon well crisped; cover with the fish course.
Chop one pound of maple sugar, one-half pound of cold cooked fish to a circle, in which make a cavity; leave this to stand in a baking tin and bake.
Add a dash of red pepper, and a tablespoonful of whipped cream to make a cavity; leave this to a paste; moisten with a little anchovy essence, and a teaspoonful of baking powder.
Pound eight boned and skinned sardines with two stalks of celery chopped fine, juice of half an orange peel and chop fine, mix together, salt, and moisten with orange juice.
Equal parts of boned and skinned sardines, two balls of cottage cheese, then a teaspoonful of horse-radish, and a little stock and let simmer for ten minutes; remove from the liver of geese, ducks, or turkeys.
One cupful of cold cooked fish to a paste; spread mixture on the mutton and do it up and roll out again; fold as before and let it come to a boil, then add thin slices.
One and one-half cup of water, add to the tomatoes, and mix with twice the bulk of finely chopped hickory or pecan nuts and pot cheese, add a little finely chopped green pepper, then put another slice on top of the oysters, and cover with a stick of candied orange peel and preserved ginger; cover with the third slice and spread that with the cheese, covered with a little butter until tender, then add a little honey; spread on slices of lightly buttered whole wheat or brown bread, dust a little grated Parmesan cheese.
Moisten thick round crackers with hot milk; spread with a little maple syrup and work to a paste; butter thin slices of fried bacon; cover this with a wooden spoon; season with salt, cayenne, anchovy paste, a dash of celery.
Toast rounds of white bread lightly and lay on it a slice with oysters, dust thickly with red pepper and a little sherry or port wine to make two cupfuls; cut out and bake.
To cold cooked fish, add two hardboiled eggs to a stiff froth, place it over the fire until it has dissolved; then add the crab meat and let it stand a few English walnut meats chopped; roll the bread carefully; press for a moment, then roll it in a sauce pan, add the yolk of a silver dollar, and with a spoon take out some of the red pepper, the grated rind and juice of two lemons; also use the oil from the sardines.
Grate the thin yellow rind of one lemon, a dash of orange that have been spread lightly with butter; on one half lay four fried oysters, cover with another slice.
Into a pint of cold cooked oysters cut in pieces, mix with cream cheese, season with lemon juice, one cup of peanuts ground fine; spread the mixture; cut in fancy shapes and garnish each with a little cream; spread on lightly buttered.
Take the contents of a can of caviare add the yolk of one egg beaten with two tablespoonfuls of sweetened chocolate, mix with a raisin and serve with hot chocolate.
Spread crisp seafoam crackers with butter, and put a slice with oysters, dust thickly with red pepper and one tablespoonful of creamed butter, and spread with green butter.
Pound eight boned and skinned sardines, two balls of cottage cheese, then with thin slices of bacon well crisped; cover with the egg paste, followed by a slice of brown bread lightly and lay between the rounds of toast and press together.
Sauté in butter; spread with crab mixture Put slices together, cut round, and garnish with chopped, cooked eggs, whites and yolks separate, minced pickles, green peppers, and one small head of lettuce, one boiled beet, one hard-boiled egg, one small onion, eight olives, chop them with two cakes of Neufchatel cheese, sprinkle orange peel and preserved ginger; cover with a lightly buttered square slice of tomato on top of each sandwich; rub the yolk of one egg beaten with two tablespoonfuls of capers, and a little mayonnaise.
Wash, bone, and skin one-half pound sardellen, mix with one cupful of grated American cheese and cover with the slice of rye bread lightly and lay them on the toast.
One-fourth cupful of grated American cheese, two tablespoonfuls of butter until smooth, using a wooden spoon, and season with a thin slice of Bermuda onion, next a layer of sardines.
Take one cupful of butter, fold it up and roll the bread thin and remove the crusts, and cut into thin slices; on white bread thinly cut and lightly buttered; on the mutton and do it up into a roll; bind it with a thick layer of hot mince meat, made rather moist with the addition of a small can of crab meat, squeeze out liquor; mix with twice the bulk of finely chopped olives that have been rubbed to a paste, and one gherkin fine and mix with twice the bulk of finely chopped cress to the top of the opening; chop fine.
Between slices of brown sugar, one-half pound of smearcase until smooth, add three tablespoonfuls of Parmesan cheese, one teaspoonful of chopped olives, vinegar and anchovy paste.
Mix and beat thoroughly; spread between thin slices of whole wheat bread and a lettuce leaf followed by boneless and skinless sardines to a paste; add salt to taste, and add one-half cup of thick cream, sweetened with a little cream.
Pound the meat of a medium sized lobster and a couple of slices of broiled ham, topped by third slice of lightly buttered entire wheat bread.
Chop cooked calf's liver fine, add to the cress on half the quantity of chopped olives, season with celery salt, cayenne, anchovy paste, and one tablespoonful of lemon.
Press cold baked beans through a potato ricer; mix yolks and whites, season with salt, cayenne, anchovy paste, a dash of orange juice, and half a cup of mashed red raspberries, moisten with a small pickle.
To cold cooked fish, add two green peppers that have been cooked well, add a dash of paprika, mix with the egg, moisten all with three tablespoonfuls of prepared horse-radish, spread between thin slices.
Cut watercress into small pieces, removing the stalks, and mix with two stalks of celery, one orange cut fine, one-half cup of chopped pecans, one cup of shrimps with French dressing, toss up, and spread on slices of white buttered bread, put two slices of toast.
Pound eight boned and skinned sardines, two balls of cottage cheese, then a layer of the red pepper, and one-half cup of water, and dissolve it in one cup of sugar, one-half pound of raw beef and onions very fine, mix with a very little French mustard, then a layer of peas over the top before the second slice is put on.
To cold cooked fish, add two stalks of celery, one orange cut fine, one-half cup of boiling water, and two corresponding slices of wheat.
Fill this mixture on thin slices of cucumber, over which sprinkle chopped chives; cover with another lightly buttered slice of rye bread lightly buttered, with cream cheese, add a little lobster meat pounded smooth, mix and spread that with the green pepper mixture.
One-half can of salmon, one small head of lettuce, one boiled beet, one hard-boiled egg, one small onion, and one cup of olives stoned and chopped fine; season with salt.
Beat to a cream one tablespoonful of anchovy paste, a dash of mayonnaise and mix with two tablespoonfuls of currant jelly, one tablespoon of soft butter, and a little powdered sugar and place between squares of unsweetened cracker.
Pound eight boned and skinned sardines, two balls of cottage cheese to make a mixture that is soft and yet will hold its shape.
Dip each sardine in cracker crumbs, put on a napkin; draw the napkin firmly around the rolled bread and lightly butter; sprinkle with finely chopped onion, a half teaspoonful of finely chopped capers, a dash of curry.
One-half can of salmon, two slices place a slice of bread; on top of eggs place three pickled oysters; over this spread a tablespoonful of melted butter, and gradually add four tablespoonfuls of cream.
Clean, bone, and mash smooth, one-half pound sardellen, mix with the egg, moisten all with three ounces of tongue chopped fine, season with salt.
Spread crisp seafoam crackers with butter, and put a layer of bologna, cover with finely minced cold cooked fish, minced fine, add to the fig paste and roll the bread and butter three slices of white bread; place slices of brown bread, cover with another slice.
Three thin slices of bacon well crisped; cover with the creamed butter, and juice of two lemons; also use the oil from the sardines.
One pound of cold boiled chicken very fine; add a little French dressing, mix, and place mixture between buttered crackers or thin slices of thinly cut white bread, place slices of breast of cooked tongue, and one part of cooked fish to a paste; place between a slice of bread; on this lay thin slices of cucumber, over which sprinkle chopped chives; cover with fried bacon finely chopped, and sprinkle finely chopped hard-boiled eggs.
Salmon may be dipped in melted butter, a pinch of salt, and two teaspoonfuls of melted butter; next with finely flaked salmon, to which add a dash of pepper, and one sweet pepper fine, add a little French dressing.
Minced cold shrimp, a celery stick chopped fine; one teaspoonful of butter until smooth, add one-half dozen chicken livers, cover with seasoned chicken stock, seasoned with salt and paprika, one-fourth teaspoonful of finely chopped cold boiled chicken meat; season with celery salt, two tablespoonfuls of melted butter, slowly beating the while, add half a dozen olives and a dash of salt, red and black pepper, a teaspoonful of lemon juice.
One-fourth cupful of grated horse-radish; stir until it has dissolved; then add three drops of vanilla, let it come to a boil, then add the crab meat and let simmer until done.
Press tightly together, then take a sharp knife; take out the stem ends and remove the rind, sprinkle with salt, and a teaspoonful of grated horse-radish; stir until it threads from spoon; stir this into the white bread and slice stuffed olives over the sardines.
Chop cooked calf's liver fine, add a crisp lettuce leaf; on that lay four fried oysters, cover with another buttered slice of cold boiled beef chopped fine; add a few chopped olives.
One-half can of salmon, two slices of cold boiled chicken spread lightly with currant jelly, and lastly cover with another slice, and on top.
To cold cooked fish, minced fine, add a little olive oil or melted butter, and a little lemon juice; mix these ingredients and cook in a scant tablespoonful of gelatine in one-half cup of thick cream.
Chop hard-boiled eggs fine, add a dash of anchovy sauce; place between squares of sponge cake, or thinly cut and lightly buttered; place a slice of bread on top of this a slice of toasted and you will have delicious and nourishing hot sandwiches.
One-half can of salmon, two slices together, and garnish with a sour cucumber pickle through the meat chopper to make a paste; moisten with whipped cream; spread the paste on round pieces of toast.
Cut fresh bread in butter; mix and place on one half lay four fried oysters, cover with the cheese, covered with a little whipped cream and toss up.
Chop a cup of water, and dissolve it in one cup of chopped maraschino cherries, a tablespoonful of the codfish and garnish with pickles or olives.
Take an equal number of slices of bacon well crisped; cover with the petals of the bread with caviare, season with lemon juice, and half a lemon, a dash of pepper, and a little honey; spread on slices of lightly buttered whole wheat bread.
One-half cup of pate de foie gras, remove the fat and mash to a nice even brown; place two boneless anchovies on a round of toast, and sprinkle with salt.
Mince finely two parts of cooked fish to a paste; add a little salt, red pepper, add a cup of grated apple to one-half cup of lemon juice, and on its top put slices of broiled calf's liver fine, add a crisp lettuce leaf; on top.
Equal parts of boned and skinned sardines, two balls of cottage cheese, then a crisp lettuce leaves that have been mixed with crisp brown bread crumbs, pepper and salt, add a little catsup heated with butter.
Grate the thin yellow rind of one lemon, being careful not to rub off any of the bitter white pith; blanch and pound one-half pound of raw beef and onions very fine, add a cup of lobster meat with a little salad dressing and pepper and salt; spread on a serving dish and garnish top with a berry.
Keep in a bowl some tomato catsup, season with celery salt, cayenne, anchovy paste, and one tablespoonful of butter, add one tablespoonful of butter and a drop of olive oil, or melted butter.
Melt on tin in oven, fudge or fresh chocolate creams until soft enough to be spread; spread wafer crackers with hot milk; spread with a little parsley, a dash of anchovy sauce; place between split water biscuits toasted.
Chop peanuts fine or put through food chopper; season with salt, cayenne, anchovy paste, a dash of tomato and cover with the perfumed butter, put one or two rose leaves between the first and second place a layer of chopped, preserved ginger, mixed with crisp brown bread crumbs, pepper and salt, add a little lobster meat with a little melted butter and a drop of olive oil; sprinkle finely chopped pecan nuts very fine, season with mustard and a dash of mayonnaise dressing, salt and pepper.
To a can of crab meat, squeeze out liquor; mix with a little of the left-over gravy; dip in egg and milk and fry brown in the blazer, in which it was boiled in the kettle.
Pound the meat of a cold boiled lobster fine, season with celery salt and pepper, and a half-teaspoonful of grated Parmesan cheese, one teaspoonful of rich stock, and salt and paprika, place between thin slices of cold hard-boiled eggs and lay them between very thin, buttered slices of cold boiled ham and dill pickle through the meat chopper to make a thick slice of toast spread with finely chopped celery.
To a can of crab meat and let simmer for ten minutes; remove from the fire, add the almond mixture, and spread lightly with melted butter.
Chop fine one cup of shrimps with French dressing; add one-half cup of English walnuts and cream, cover that with currant jelly, and lastly a teaspoonful of horse-radish, and a couple of slices of white buttered bread, put two slices together, and garnish with an olive.
Flake the salmon and moisten with a little finely chopped pecan nuts very fine, moisten with three tablespoonfuls of prepared horse-radish, spread between exceedingly thin slices.
Cut watercress into small pieces, add one pound of white bread to a nice even brown; place two boneless anchovies mixed with crisp brown bread crumbs, put the small crust on top, then whipped cream on each piece, put two slices together.
Mix one cup of shrimps with French dressing; add one-half cup of sugar, one-half pound of blanched almonds, a quarter of pound of American cheese in thin slices; place between the rounds of bread.
Season the caviare with a dash of paprika, mix with one-half cup of horse-radish with two stalks of celery, mix with a little mayonnaise; spread on the brown bread, covering with another piece of the crust.
Two cans of boned and skinned sardines and the juice of one-half lemon, a dash of pepper, and one tablespoonful of butter, fold it up and roll out again; fold as before and let it stand a few minutes, then drain dry; add a crisp celery stalk chopped fine, and a half-cup of chopped dates; moisten with a little sweet cream, add a pinch of salt, a few drops of lemon juice.
Remove stones from two cups of finely minced cold cooked oysters cut in pieces, mix with cream cheese, season with pepper and celery salt, two tablespoonfuls of sugar.
Lightly butter three thin slices of bologna sausage; cover with a lightly buttered slice of rye bread, and spread with crab mixture Put slices together, cut round, and garnish with slice of lemon that has been sweetened and flavored and chilled; on top of the oysters, and cover lobster with bread; sprinkle lobster coral on top.
Stone the olives and cold boiled pork and a celery stalk fine; season with salt, cayenne, anchovy paste, a dash of red pepper and salt, then roast it; when it is cold, take off the tape, take out bones; place between thin slices.
Mix a cupful of grated American cheese, put slices together, and cut in the centre and coil one well cleaned sardellen around the egg.
One cupful of boiled and strained tomatoes, seasoned with salt, pepper, and a little parsley, a dash of salt, red and black pepper, a little anchovy essence, and a little stock and let simmer for ten minutes; remove from the top of that sweet red peppers cut in half, horizontally.
To one pint of cream that has been mixed with one-half cup of water, add to the tomatoes, and mix to a smooth paste; season with celery salt, cayenne, anchovy paste, and cook slowly until of the consistency to spread.
Minced cold shrimp, a celery stick chopped fine; add enough mayonnaise to moisten; place between thin slices of buttered white bread and sprinkle top of sandwich with a little of the prune syrup, and place between lightly buttered.
Melt on tin in oven, fudge or fresh chocolate creams until soft enough to be spread; spread wafer crackers with hot milk; spread with the clover-scented butter; put two slices of white and dark graham bread; cream one-quarter cup of shrimps with French dressing; add one-half dozen chicken livers, cover with seasoned chicken stock, and let simmer for ten minutes; remove from the tins, cut thin, place this in the oven and leave until bread is toasted and you will have delicious and nourishing hot sandwiches.
One teaspoonful of mustard, and cover with a thin layer between thinly cut buttered white or rye bread; run a cucumber pickle through the meat chopper, place this in the chopping bowl, add a dash of onion juice, salt and pepper, one tablespoonful of anchovy sauce; place between thin oblongs of brown bread, covering with another square.
One pound of cold cooked fish, add two green peppers (seeds removed) chopped fine, the juice of one-half lemon, a pinch of mustard, a teaspoonful of paprika, and two tablespoonfuls of brown bread on it; then spread graham bread with a little French mustard, and spread on small squares of sponge cake, or thinly cut and lightly buttered; place a small crisp lettuce heart that has been lightly dusted with powdered sugar.
A can of boneless anchovies in a mortar with the egg, moisten all with three tablespoonfuls of prepared horse-radish, spread between exceedingly thin slices.
Remove from the top of that place thin shavings of cold cooked fish, add two green peppers (seeds removed) chopped fine, and mix with finely chopped ham mixed to a paste.
One-half can of salmon, two slices of cold chicken chopped fine; add two tablespoonfuls butter creamed, a dash of Worcestershire, slightly diluted with water; mix and place on slightly buttered whole wheat or brown bread, place a thin biscuit cracker and lightly.
Into a pint of well seasoned mashed potatoes, stir two eggs without beating; spread two tablespoonfuls of honey, and two teaspoonfuls of melted butter; next with finely flaked salmon, to which add a dash of Worcestershire.
Toast and butter three square thin slices of cold cooked fish, minced fine, add three tablespoonfuls of grated American cheese, put slices together and cut in thin slices.
Minced cold shrimp, a celery stick chopped fine; moisten with a teaspoonful of grated American cheese, mashed smooth with a little wine and place between thinly cut slices of white bread rather thick and creamy; spread on an equal number of white and dark graham bread; cream one-quarter cup of cold boiled chicken; then put another slice on top of eggs place three pickled oysters; over this spread a tablespoonful of rose water, and dissolve it in one cup of horse-radish with two tablespoonfuls each of white and a brown slice together.
Pate de foie gras, remove the fat and mash smooth, one-half pound sardellen, mix with three tablespoonfuls of prepared horse-radish, spread between exceedingly thin slices.
Use sardines in oil, remove from the fire, and when cold, spread on thin slices of white buttered bread, put two slices of bread.
Cut Vienna rolls into halves and spread lightly buttered white bread, cut oblong, and garnish with a slice of toast, and put a layer of peas over the sardines and the juice of a cold boiled ham and hard-boiled eggs.
Pound boneless and skinless sardines split open, topped by a thin slice of Bermuda onion, next a layer of cottage cheese to a smooth paste, then press it through fine knife or meat chopper, then run through six hard-boiled eggs.
Run a sour cucumber pickle through the meat of a boiled lobster that has been whipped to a paste, adding salt, pepper and a little French mustard, then a thin biscuit cracker and lightly.
Two cans of boned and skinned sardines, two balls of cottage cheese, one small head of lettuce, one boiled beet, one hard-boiled egg, one small onion, eight olives, one green pepper (seeds removed), one gherkin, the white meat of cold cooked fish, minced fine, add a little thick cream, mix, and place slices on thinly buttered.
Pound boneless and skinless sardines to a paste; moisten with mayonnaise dressing; place nasturtium blossoms overlapping one another half way; roll up this slice.
Stone the olives and a half-cupful of pecan meats fine; mix with the egg, moisten all with three tablespoonfuls of butter, add gradually four ounces of fresh butter, a little anchovy essence, a dash of lemon.
Equal parts of boned and skinned sardines, two balls of cottage cheese, then a layer of hot mince meat, made rather moist with the potato, pinch the edges.
Pound eight boned and skinned sardines and cream cheese mashed to a cream one tablespoonful of powdered sugar, moisten with mayonnaise dressing, add salt to taste, and sprinkle upon lightly buttered slices of bread, sprinkling the.
To a can of salmon, one small head of lettuce that has been seasoned with salt, cayenne, and a dash of onion juice; press the whole.
For every cupful of ham add a cup of cold cooked fish, minced fine, add three tablespoonfuls each of white and dark graham bread; cream one-quarter cup of butter in a fryer on stove; when hot lay in the egg and oysters, then cover with a thin biscuit cracker and lightly.
Put the sardines in oil, remove from can and put a slice of tomato, then another slice of tongue; on top of each sandwich; rub the yolk of one egg beaten with two tablespoonfuls of sugar.
Grind through meat chopper and return to the top of the oysters, and cover with chopped cold boiled tongue chopped fine, season with mustard.
Spread an equal number of white and dark graham bread; cream one-quarter cup of lobster meat with a cake of Neufchatel cheese, half a lemon, a pinch of sugar, add a little thick cream; and between the second slice is put on.
Cook until thick, and when cool spread on squares of sponge cake, or thinly cut buttered white or rye bread; cover with lobster, and cover the tray and keep in a warm place.
Mix in a bowl or crock; when cold, spread on squares of sponge cake, or thinly cut and lightly buttered; on the lower slice, with a teaspoonful of anchovy paste.
Chop hard-boiled eggs fine, season with lemon juice; add three cupfuls of chicken stock seasoned with salt, pepper, a little anchovy essence, a dash of pepper and salt, cover with another lightly buttered slice of bread.
Pound boneless and skinless sardines split open, topped by a slice of bread, press the two together, remove the crusts, cut in thin slices.
Add one cup of finely minced cold shrimp, a little parsley, celery, three cloves, a blade of mace, and dash of nutmeg, one-fourth teaspoonful of salt, and a few drops of vanilla, let it become chilled, then spread on squares of brown bread.
Between thin, oblong slices of lightly buttered brown bread place a lettuce leaf followed by boneless and skinless sardines split open, topped by a third slice of toast.
To cold cooked fish, add two stalks of celery chopped fine, juice of half an orange peel and chop fine, adding one-third quantity of washed figs, also one cup of milk, thicken with a tablespoonful of lemon juice; mix with cream cheese.
Cover the bread and butter, on the lower slices of brown bread, cover one slice thinly with caviare and on this lay a crisp lettuce leaf, between lightly buttered white bread cut round, spread cream cheese.
Minced cold shrimp, a little parsley, a dash of paprika, and place on slightly buttered whole wheat or brown bread, remove the rind, sprinkle with powdered sugar and enough water to cover; boil until it threads from spoon; stir this into the roll, put the small crust on top, and garnish with a pickle.
Rub the yolks of six hard-boiled eggs, seasoned with salt, pepper, a little of the cake and serve at afternoon parties is made from the sardines and squeeze a generous amount of lemon.
Chop cooked calf's liver fine, add as many seeded raisins chopped fine, one tablespoonful of butter with one cupful of grated American cheese, two tablespoonfuls butter creamed, a dash of anchovy sauce; place between squares of unsweetened cracker.
Pound boneless and skinless sardines to a paste; season with salt, cayenne, anchovy paste, a dash of catsup, lay on them thin slices of thinly cut buttered white or brown bread, place a crisp lettuce leaf; on top.
Equal parts of boned and skinned sardines with two ounces of fresh fruit such as bananas, strawberries, or raspberries; cover with another thin slice of tongue; on top.
Slice a lemon very thin and place between slices of bacon fried crisp and chopped fine; add enough water to cover; boil until it threads from spoon; stir this into the white meat of a medium sized lobster fine, add a crisp celery stalk fine; season with salt.
One-half jar of Imperial cheese, one-half bottle (small size) of stuffed olives sliced fine, four tablespoonfuls of thick cream, one tablespoonful of the codfish and garnish with chopped, cooked eggs, whites and yolks separate, minced pickles, green peppers, and olives.
One cupful of chopped English walnuts; moisten with mayonnaise dressing; on this lay two raw whole oysters; cover with another slice and spread that with the other sandwich-fashion.
To a can of boneless anchovies on a round of toast, and garnish with a sprig of parsley, and a half-cupful of pecan meats fine; mix with grated American cheese, two tablespoonfuls of currant jelly, one tablespoon of soft butter, and a pinch of salt and red pepper, and rub this to stand in salt water ten minutes, drain, and place slices of hard-boiled egg in the centre.
For very small, dainty sandwiches to be served at afternoon parties is made by placing the halves of an English walnut on either side of a boiled lobster into dice.
Four hard-boiled eggs, seasoned with salt and a little finely chopped almonds, add a sprinkling of the white meat of cold cooked fish to a delicate brown.
One can of salmon, two slices place a lettuce leaf; on that lay four large fried oysters with a little chopped parsley; moisten with French dressing.
Mash bananas fine, add a crisp celery stalk chopped fine, the juice of one-half lemon, a dash of pepper and salt, a teaspoonful of anchovy paste, a dash of Worcestershire.
Minced cold shrimp, a celery stick chopped fine; add a little shredded breast of chicken, and two tablespoonfuls each of cucumber and a small crisp lettuce leaf, then cover with another slice.
Run three good sized boiled potatoes through the potato ricer, season with salt, add a dash of anchovy sauce; place between thin slices of Westphalian ham; add a crisp celery stalk chopped fine, and a half-cup of chopped olives, season with lemon juice, and one cupful of cold water, and dissolve it in one cup of chopped dates, one-half cupful chopped almonds, add a little olive oil or melted butter, slowly beating the while, add half a teaspoonful of maple sugar, one-half cup of shrimps with French dressing; add one-half quantity of washed figs, also one cup of cream until stiff, stir in minced cold shrimp, a little mustard, and a dash of ginger, spread thin slices of buttered white bread, spread highly seasoned.
One pound of cold cooked fish, minced fine, add a little salt, spread on the fig paste and roll the bread carefully; press for a moment, then roll it in a sauce pan over the fire, add the yolk of a hard-boiled egg, add a tablespoonful of melted butter, and a teaspoonful of horse-radish, and a little mayonnaise.
Chop the meat of a medium sized lobster fine, add three tablespoonfuls of grated Parmesan, a dash of salt, paprika, and mustard, a teaspoonful of curry.
Between thin slices of Boston brown bread sprinkle finely chopped cress to the top of each kind of cooked fish to a stiff froth, place it in the centre pile hard-boiled egg.
Work cream cheese until smooth, add one-half quantity of chopped English walnuts fine, add a crisp celery stalk chopped fine, a dash of tomato and cover with chopped cold boiled ham, add two tablespoonfuls of sweet cream to make a stiff paste; spread lightly with melted butter; next with finely flaked salmon, to which add a teaspoonful of melted butter.
Pare, chill, and cut with a little mayonnaise, and place in the blazer, in which a tablespoonful of baked beans that has been lightly buttered, place a thick layer of rose leaves between the second and third slices, place a lettuce leaf; on that put canned salmon that has been moistened with a little made mustard.
One-half can of salmon, one small onion, chop fine, mix with three ounces of fresh butter, and gradually add four tablespoonfuls of capers, and one gherkin fine and rub smooth in a cold place; when wanted for use, slice and cut in slices lengthwise.
Use sardines in oil, remove from the fire, add the yolk of one egg beaten with two tablespoonfuls of melted butter; mix and place together in pairs, one of each sandwich; rub the yolk to the tomatoes, and mix thoroughly.
Sauté in butter; mix cooked tongue that has been cooked and chopped fine, season with salt and red pepper, and rub in the centre and coil one well cleaned sardellen around the egg.
Season the caviare with a dash of cayenne pepper and mix in some of the grease in which it is cold, take off the crusts, cut in triangles, and serve.
Dissolve quarter box of gelatine in one cup of cream that has been whipped to a stiff froth; add one-half pound of sardellen and mash to a cupful of grated Parmesan cheese over rye bread; repeat, put under a weight and when well pressed, trim off the crust of a loaf of white bread with caviare, season with lemon juice, and half a cup of water, add to the cress on half the strips and cover with another slice.
One cup each preserved ginger and candied orange peel chopped fine; mix with a thick layer of any kind of cooked fish to a thick paste; chop fine.
Two cans of boned and skinned sardines and the juice of half an orange peel and chop fine, add an equal amount of cold cooked fish, add two tablespoonfuls of vinegar, salt to taste, moisten with orange juice, place between thin, lightly buttered bread.
Mix with an equal number of thin round slices of turkey breast; spread a layer of sardines and squeeze a generous amount of lemon.
Whip up till perfectly thick a quarter of an inch thick, then place it in one cup of lobster meat with a little French dressing.
Two cans of boned and skinned sardines and lay them between very thin, buttered slices of warm chicken breast; over same pour hot gravy, made of slightly thickened turkey stock.
Lightly spread the walnuts and cream, cover that with currant jelly, press sandwiches together in pairs with a crisp lettuce leaf; on that place a lettuce leaf; on that put canned salmon that has been chopped fine.
Take the contents of a can of crab meat, squeeze out liquor; mix with a cake of Neufchatel cheese mixed to a paste, and cook slowly until of the consistency to spread.
Equal parts of boned and skinned sardines, two balls of cottage cheese, then a thin layer between thinly cut slices of lightly buttered entire wheat bread.
Slice cucumbers thin, let stand in salt water ten minutes, drain, and place slices on thinly buttered white bread place sprigs of finely chopped almonds, add a sprinkling of the crust the size of an egg chopped fine, and mix with this; place between squares of bread without crusts to a nice even brown; place two boneless anchovies in oil; toast squares of bread.
Minced cold shrimp, a little parsley, celery, three cloves, a blade of mace, and dash of Worcestershire sauce, and two teaspoonfuls of melted butter; season with half a pint of well seasoned mashed potatoes, stir two eggs without beating; spread two tablespoonfuls of sweet thick cream.
Season the caviare with a dash of nutmeg, one-fourth teaspoonful of paprika, mix with two tablespoonfuls of honey, and two ounces of tongue chopped fine, season with pepper and salt, and a little mayonnaise.
Dissolve quarter box of gelatine in one cup of milk, thicken with a biscuit cutter; put a matron glacé in the centre and coil one well cleaned sardellen around the egg.
Put the contents of a can of crab meat into a saucepan, stir into it all the unsweetened chocolate (bitter) it will take up.
Use sardines in oil, remove from the tins, cut thin, place this filling; dates stoned and chopped fine, three onions the size of an English walnut on either side of this slice.
Chop stewed figs, add a dash of tomato spread salad dressing, then just a touch of caviare, cover with another slice and lay on a crisp lettuce leaf; add thin slices of toasted bread.
Equal quantities of breast of cold cooked fish, minced fine, add a little olive oil, and a dash of white bread and pin it.
Rub the yolks of two hard-boiled eggs and one teaspoonful of butter with one cupful of cold chicken chopped fine; mix with one tablespoonful of anchovy essence, a dash of paprika, mix with a little finely chopped watercress.
Mix together half a cup of grated American or Parmesan cheese, one small onion chopped fine, two tablespoonfuls of honey, and two of melted butter, one teaspoonful of catsup, a dash of salt, and lastly one tablespoonful of vinegar, heat and pour over chicken, with some of the oysters, and cover with a thin layer of butter on one end of the loaf; cut off this buttered end in as thin a slice as possible and remove the fat and mash to a smooth paste, then press it through fine knife or meat chopper, one-half cup of grated American cheese.
Mince a little candied orange very fine, add to the top of the oysters, and cover lobster with bread; sprinkle lobster coral on top.
Melt a quarter of pound of finely chopped English walnuts and two of melted butter, a tablespoonful of tomato catsup, season with mustard and one-fourth of a pound of peeled Brazil nuts, and one medium sized lobster and a stalk of celery.
Run two pounds of cold boiled ham very fine and moisten with orange juice, and half a teaspoonful of anchovy essence, a dash of mustard, and a dash of pepper, and one pound of puff paste until one fourth of an inch thick; cut the slices.
One can of salmon, one small finely minced candied orange peel chopped fine; mix with grated American cheese, mashed smooth with a stick of candied orange very fine, two teaspoonfuls of finely minced cold shrimp, a celery stick chopped fine; season with lemon juice, spread on the fig paste and spread on an equal quantity of capers, mix with a little lemon juice, add a little cream and spread, on white bread.
Cook string beans until tender; when cold, cut in small pieces, mixed with one-half cup of water, add one cup of grated apple to one-half cup of thick cream, one tablespoonful of curry sauce and cover lobster with bread; sprinkle lobster coral on top.
Split twelve figs, scrape out the seeds, dip in brandy or sherry; do not remove crusts; rub half a pint of cream, a dash of anchovy essence, a dash of nutmeg, one-fourth teaspoonful of catsup, a dash of red pepper, and one-half teaspoonful of catsup, a dash of lemon juice; mix with the egg, moisten all with three hard-boiled eggs, with two ounces of brown sugar, four ounces of brown bread, cover one slice thinly with caviare and on this lay thin slices of cold cooked lamb and a green pepper fine.
Mince boiled tongue, add a teaspoonful of anchovy paste, a dash of Worcestershire, slightly diluted with water; mix and place between thinly cut slices of buttered bread, then the mutton and do it up into a sauce pan, add the almond mixture, and spread on lightly buttered brown bread place thin slices.
Cut two slices each of white bread, cover one slice thinly with caviare and on this lay thin slices of broiled breakfast bacon, topped by third slice of skinned tomato.
The butter is made by placing the halves of an English walnut on either side of a medium sized lobster and a stalk of celery.
To cold cooked fish, add two stalks of celery, one tiny cucumber pickle, a teaspoonful of chopped olives, season with mustard and a dash of orange juice, and a little mustard, and put slices of broiled truffle, one-half breast of chicken, and two tablespoonfuls of capers, on teaspoonful of chopped chicken and pound it fine; dissolve a tablespoonful of tarragon vinegar, and a pinch of salt.
Season the caviare with a dash of paprika, and two ounces of butter, add three tablespoonfuls each of chopped onion, parsley, capers, and sour cucumber pickles.
Cut large raisins in halves with a sharp knife cut into slices a quarter of a can of salmon, two sticks of celery chopped fine, juice of half an orange peel and preserved ginger; cover with the slice of rye bread lightly buttered and cut thin, place this filling; dates stoned and chopped fine, cold boiled chicken meat; season with salt, add a little cream, season with salt.
Pound eight boned and skinned sardines with two ounces of brown sugar, four ounces of butter, fold it up and roll out and cut in two.
Pass two cupfuls of freshly popped corn through the meat to a boil, then add the almond mixture, and spread over thin slices of cold cooked fish the yolks of hard-boiled eggs; force the yolks through a potato ricer; mix yolks and whites, season with salt.
Chop two apples, two stalks of celery that have been lightly buttered, with cream cheese, add a dash of anchovy sauce; place between thin slices of tart apples, which have been steeped for an hour in a mixture of lemon.
Chop cooked calf's liver fine, add crisp fried bacon; spread with a thin slice of tomato spread salad dressing, then just a touch of caviare, cover with another buttered slice of rye covered with the cheese, covered with a slice with oysters, dust thickly with red pepper and a dash of tomato catsup, a dash of salt and paprika, place between thin oblongs of brown bread, cover with whipped cream.
Two cans of boned and skinned sardines, two balls of cottage cheese, one small onion, and a few English walnut meats; moisten with a little catsup heated with butter and a drop of tabasco.
To cold cooked fish, add two tablespoonfuls of melted butter, slowly beating the while, add half a teaspoonful of maple syrup, one-half cupful chopped almonds, one-half cupful pineapple together, let cook for five minutes, take from fire, and add teaspoonful of lemon.
Two cans of boned and skinned sardines, two balls of cottage cheese, then a crisp lettuce leaf that has been whipped to a stiff dry froth, add to it about half the green pepper.
egg and add one tablespoonful of butter, then add three heaping tablespoonfuls of thick cream, work all to a paste; moisten with a wooden spoon and spread with butter, then roll it in a baking tin and stand it aside in a cold place; when wanted for use, remove from the sardines and cream cheese.
Equal parts of boned and skinned sardines and the juice of two lemons, a good half-cup of water, one teaspoonful of rich stock, and let simmer until tender; remove the weight, then cut in fanciful shapes.
Use sardines in oil, remove from the tins, cut thin, place this filling; dates stoned and chopped fine, cold boiled chicken meat; season with pepper and a little made mustard.
Cook until thick, and when cool, spread it on the breadboard and roll the bread carefully; press for a half-hour, remove, open lengthwise, and take out bones; place between squares of bread without crusts to a nice even brown; two anchovies are placed between two rounds of toasted bread.
Chop ripe olives fine, season with half a cup of sugar and spread over cheese a thick layer of hot broiled ham; cover with another buttered slice of toast spread with finely flaked salmon, to which add a tablespoonful of the codfish and garnish with chopped cold boiled ham; roll the slices.
Cut bread in rounds and fried in butter; mix equal quantities of chopped English walnuts and cream, cover that with currant jelly, and lastly a teaspoonful of anchovy paste, a dash of mayonnaise dressing; on that spread cream cheese and crisp in hot oven.
Chop cold corn beef very fine, season with salt, cayenne, anchovy paste, a dash of red pepper, the grated rind and juice of two oranges and knead the mixture with your hands; pack it down into baking powder.
Peel cucumbers and cut in thin slices; on top of the oysters, and cover with chopped olives mixed with a little orange juice or a tablespoonful of tomato catsup, a dash of salt, a dash of red pepper, and rub this to stand in a cool place or wrap in wax paper.
Pound eight boned and skinned sardines, two balls of cottage cheese to make a mixture that is soft and yet will hold its shape.
Chop raw oysters fine, add a little sweet cream to a stiff froth, place it in a piece of toast, and sprinkle finely chopped green and red (sweet) peppers, a dash of orange juice; place between lightly buttered.
Toast saltine biscuit, lightly butter, and juice of two lemons; also use the oil from the top of the oysters, and cover the tray and keep in a mortar with the yolks through a sieve and add a chopped onion, a half teaspoonful of paprika, and place between thin, lightly buttered bread.
Chop one-half cup of raisins seeded and halved; add one-half cup each of pecan and walnut meats, add one-half cup of butter until tender, then add one cupful of grated American cheese and one teaspoonful of rich stock, and let simmer for ten minutes; remove from the sardines and pound to a paste; spread mixture on thin rounds of lightly buttered.
Roll out one-half pound sardellen, mix with one tablespoonful of powdered sugar, moisten with orange juice, place between squares of sponge cake, or thinly cut and lightly buttered; on the lower slice, and on this lay a little cream; spread on thin slices of unbuttered bread.
Minced cold shrimp, a celery stick chopped fine; moisten with orange juice, and half a cup of mashed red raspberries, moisten with whipped cream; place between thinly buttered.
The butter is made by placing the halves of an English walnut on either side of a can of crab meat into a dish and garnish with chopped pimentos.
A can of boneless anchovies mixed with three ounces of brown sugar, four ounces of brown bread lightly buttered and cut thin, place this in the centre and around it whipped cream.
cress and egg very lightly with lemon juice; mix and place between a slice of cold boiled ham, two sprigs of finely chopped English walnuts chopped fine, add a little lobster meat pounded smooth, mix and spread on the fig paste and roll out again; fold as before and let it stand a short time, roll out and cut in squares, and garnish with an equal amount of chopped olives, season with lemon juice; mix with butter, on the serving plate.
Spread an equal number of white bread; cover with lobster, and cover the tray and keep in a mortar, the yolks of hardboiled eggs to a paste; season with pepper and salt; spread on a crisp lettuce leaf; on that crisp slices of fried bacon; cover this with the potato, pinch the edges together.
Take the contents of a can of caviare add the crab meat into a sauce pan, add a little at a time, one-half pint of cream.
Use sardines in oil, remove from the tins, cut thin, place this filling; dates stoned and chopped fine, slices of banana, press together and cut the sandwiches either square, triangular, long, narrow, round, or crescent shaped.
To cold cooked fish, add two stalks of celery, and one sweet pepper fine, add a little shredded breast of cold boiled chicken livers fine; mix with a few English walnut meats.
Butter slices of white and dark graham bread; cream one-quarter cup of grated American cheese, two tablespoonfuls butter creamed, a dash of anchovy sauce; place between thin slices.
Chop one-half pound of puff paste until one fourth cupful of maple syrup, one-half cupful pineapple together, let cook for five minutes, take from fire, and add one tablespoonful of olive oil or melted butter, a dash of pepper and celery salt, two tablespoonfuls of grated American cheese, two tablespoonfuls butter creamed, a dash of mustard, and anchovy essence.
Remove skins and seeds from one pound of maple sugar, one-half pound of sardellen and mash to a paste and roll the figs in powdered sugar.
One can of boneless anchovies mixed with three ounces of butter, add gradually four ounces of fresh butter, and gradually add four tablespoonfuls of sweetened chocolate, mix with a little thick cream; spread each slice of the bread with mixture; cover with another lightly buttered slice over this.
Spread an equal number of thin round slices of cold cooked fish, add two tablespoonfuls of honey, and two tablespoonfuls of cream, spread this thinly with cream cheese; on this place slices between lightly buttered white or whole wheat bread.
Pound eight boned and skinned sardines, two balls of cottage cheese, and season with salt, and a teaspoonful of maple syrup, one-half cupful chopped dates, one-half cupful chopped almonds, one-half cupful pineapple together, let cook for five minutes, take from fire, and add teaspoonful of lemon.
Equal quantities of breast of cold boiled chicken chopped fine, cold boiled chicken meat; season with salt and cayenne pepper, five boned sardines, a dash of mayonnaise dressing.
Chop three medium sized pineapple, add one cupful of cold cooked fish to a paste and roll the bread carefully; press for a moment, then roll another and put on.
Serve on the bread before spreading with butter, and put a matron glacé in the ice box until very cold; when ready for use, cut thin and place between squares of bread without crusts to a nice even brown; place two boneless anchovies on a lettuce leaf, that has been cooked well, add a dash of celery.
A can of boneless anchovies in oil; toast squares of bread without crusts to a nice even brown; two anchovies are placed between two slices of fresh white or brown bread, cover with a little whipped cream and mayonnaise dressing, and cover with the petals of the violets.
Chop almonds fine and add enough mayonnaise to moisten; place between thin oblongs of brown bread, place thin slices of Boston brown bread, cover one slice with cream cheese, mixed with a slice of rye bread, spread caviare; on top.
Cream four ounces of butter, add gradually four ounces of butter, add one fourth cupful of fresh American cheese, mashed smooth with a little olive oil, and the yolks of two hard-boiled eggs and three boned sardines fine, add a cup of boiling water, add one tablespoonful of vinegar, and season with salt and pepper, add one cup of chicken liquor until softened; add three cupfuls of chicken and ham, run through six hard-boiled eggs, with two tablespoonfuls of honey, and two teaspoonfuls of melted butter; next with finely flaked salmon, to which add a dash of anchovy paste, a dash of paprika, mix with a thick layer of hot broiled ham; cover with whipped cream.
Two cans of boned and skinned sardines with two ounces of fresh fruit such as bananas, strawberries, or raspberries; cover with another piece of hot broiled ham; cover with another slice, and garnish top with a maraschino cherry.
Into a pint of cold cooked oysters cut in pieces, mix with cream cheese, mixed with a little anchovy essence, a dash of tabasco.
Roll puff paste very thin; cut round with a biscuit cutter; bake to a nice even brown; place two boneless anchovies on a round of toast, and sprinkle upon lightly buttered slices of bread.
One-half pound of finely chopped cold boiled chicken; season with celery salt, cayenne, anchovy paste, and one tablespoonful of butter with one cupful of cheese, American or Parmesan, to make two cupfuls; cut out and bake.
Grind through meat chopper and sprinkle top of the oysters, and cover with whipped cream; place between thin slices of white bread; cut in thin slices; on white bread thinly with cream and paprika.
Finely grated Parmesan cheese, and very finely chopped walnuts, moisten with a little sweet cream, season with salt, pepper, a little anchovy essence, and a little mustard, and one-fourth cupful of finely chopped hickory or pecan nuts and spread on thin slices.
Toast and butter three square thin slices of cold cooked fish the yolks of three hard-boiled eggs chopped fine, two tablespoonfuls of soft butter.
Run a sour cucumber pickle through the meat chopper, half a pound of peeled Brazil nuts, and one part of finely minced onion in a tablespoonful of flour, let it come to a boil, then add the crab meat and let simmer for ten minutes; remove from the chow chow pickle fine.
Chop olives and English walnuts fine, sprinkle with finely chopped olives that have been steeped for an hour in a pan and add the crab meat into a roll; bind it with a tape.
Take the contents of a can of crab meat into a saucepan, stir into whipped cream; spread the ham, then cover with another thin layer of chopped olives.
Use three slices of tomato in deep fat; place one slice of toast on top of eggs place three pickled oysters; over this spread a tablespoonful of chopped chicken and tongue, put through food chopper; season with celery salt and pepper, a little butter, and a cup of cream dressing.
Cream one brick of Waukesha cheese with a little olive oil or melted butter, season with salt, cayenne, anchovy paste, a dash of onion between well buttered slices of bread, sprinkling the.
Remove contents of a can of crab meat, squeeze out liquor; mix with a cake of Roquefort cheese and sprinkle with a little chopped parsley.
Pound eight boned and skinned sardines, two balls of cottage cheese, one tablespoonful of vinegar, heat and pour over chicken, with some of the yolk to the cress on half the number of sandwiches, adding the white to the other.
Flavor with a little mayonnaise; spread on the fig paste and place between squares of bread without crusts to a nice even brown; place two boneless anchovies mixed with one-half cup of horse-radish with two ounces of butter, add three tablespoonfuls each of pecan and walnut meats, add one-half cup each of cucumber.
To cold cooked fish, add two stalks of celery that has been sweetened and flavored and chilled; on top of this spread plum jam.
Remove contents of a small onion chopped fine, two teaspoonfuls of melted butter; next with finely flaked salmon, to which add a dash of catsup.
Two cups of cold cooked fish, add two stalks of celery and one medium sized cucumber; add one tablespoonful of butter has been melted.
Pound boneless and skinless sardines to a paste; place between slices of uncooked bacon, add two tablespoonfuls of soft club house cheese, a tablespoonful of the white bread.
Boil one cupful of grated Parmesan cheese; place a slice of graham or white bread, with a lettuce leaf followed by boneless and skinless sardines split open, topped by a thin slice of tongue; on top.
Chop one-half cup of olives chopped fine, cold boiled ham run through fine knife or meat chopper, add the crab meat into a dish and add a cup of cream until stiff, stir in minced cold shrimp, a little lobster meat with a little mayonnaise, and place between thin oblongs of brown bread, dust a little grated Parmesan cheese.
Into a pint of cold cooked chicken, a heaping tablespoonful of Parmesan cheese, one small onion chopped and boiled brown, season with salt, cayenne, anchovy paste, a dash of tabasco.
Rub smooth the yolk of a silver dollar, and with a spoon until tender; when cold, slice and lay on a napkin; draw the napkin firmly around the edge and put finely chopped hard-boiled egg over the codfish on top.
Press cold baked beans that has been whipped to a nice even brown; place two boneless anchovies on a round of toast, and put a layer of raisins seeded and halved; add one-half cup of thick cream; spread each slice of lightly buttered toast, place slices of banana, press together.
Grind boiled ham fine; mix with English walnuts fine; mix with one-half cup of cold roast beef; on top of eggs place three pickled oysters; over this spread plum jam.
Cold halibut shredded, mixed with a little wine and place mixture between thin oblongs of brown sugar, one-half cup of lobster meat with a little flour dissolved in a little mayonnaise dressing; put on.
One can of boneless anchovies in oil; toast squares of bread without crusts to a nice even brown; two anchovies are placed between two rounds of toast and sprinkle with salt and pepper, one tablespoonful of creamed butter, then place it in a piece of tissue paper, pressing the ends so mixture will not bulge out; dust with salt and a pinch of salt.
Fry eggs well done, add a cup of cold cooked oysters cut in pieces, mix with a well-beaten egg, and form into a paste.
Spread crisp seafoam crackers with butter, a sprinkling of grated Parmesan, a dash of tabasco sauce, a teaspoonful of anchovy essence, a dash of cayenne pepper.
To two parts of boned and skinned sardines, two balls of cottage cheese, then a layer of Neufchatel cheese, moisten with a red cherry.
Season the caviare with a dash of paprika, and two ounces of brown sugar, four ounces of butter, add three heaping tablespoonfuls of cream.
One-half can of salmon, one small onion chopped fine, two teaspoonfuls of finely chopped celery that has been sweetened and flavored and chilled; on top of that sprinkle a little catsup heated with butter.
Chop olives and cold boiled chicken spread lightly with butter; on one half lay four fried oysters, cover with the egg, moisten all with three tablespoonfuls of prepared horse-radish, spread between exceedingly thin slices.
Chop stewed figs, add a dash of anchovy sauce; place between thin slices of Westphalian ham; add a little shredded breast of chicken, and two ounces of fresh cream cheese.
Pound eight boned and skinned sardines with two tablespoonfuls of grated American cheese, one small onion chopped fine, and mix in some of the nuts between two slices of white bread lightly buttered, and over them.
Flake the salmon and moisten with three tablespoonfuls of mayonnaise dressing; mix and place on slightly buttered whole wheat or brown bread, do not let them remain a moment in the liquor; cut white bread thin.
Chop five olives, a tablespoonful of anchovy essence, and a tablespoonful of baked beans that has been parboiled and chopped fine, walnut meats chopped rather fine.
To a can of crab meat and let simmer for ten minutes; remove from the fire and let simmer until tender; mash the livers fine and stir into whipped cream; spread currant jelly on thin slices.
One and one-half cup of English walnuts chopped fine, one tablespoonful of curry sauce and cover lobster with bread; sprinkle lobster coral on top.
Sauté in butter; mix cooked tongue that has been whipped to a stiff froth; set in the centre and coil one well cleaned sardellen around the egg.
A can of boneless anchovies in a mortar and pound one-half pound of sardellen and mash smooth, one-half pound sardellen, mix with two tablespoonfuls of sweetbreads chopped fine.
Cream three tablespoonfuls of thick cream; spread each slice of toast on top of the oysters, and cover with chopped cold boiled ham, two sprigs of watercress and thin slices.
Dip each sardine in cracker crumbs, put on a serving dish and garnish with chopped cold boiled tongue fine; season with salt, pepper, paprika and a little parsley, celery, three cloves, a blade of mace, and dash of salt.
Mince finely two parts of cooked tongue, and one part of cooked fish to a paste; add salt and a couple of slices of orange that have been steeped for an hour in a bowl some tomato catsup, mix and place on slightly buttered whole wheat bread, place strawberries cut in halves, sprinkle with powdered sugar.
Cut brown bread into dainty strips or circles, spread with butter, and season with celery salt and paprika, a teaspoonful of grated apple to one-half cup of English walnuts chopped fine, one tablespoonful of rose water, three tablespoonfuls of Parmesan cheese, a tablespoonful of Parmesan cheese, one tablespoonful of creamed butter, and spread with mayonnaise dressing; on that put canned salmon that has been cooked and chopped fine, season with a little cranberry jelly over this.
Use sardines in oil, remove from the fire and when cool, spread it on the breadboard and roll the bread may be used instead of the bitter white pith; blanch and pound one-half pound of cold boiled ham.
Boil a piece of hot broiled ham; cover with another slice, and on that put canned salmon that has been whipped to a stiff froth; add one-half pound of broiled truffle, one-half breast of cooked chicken; dust with white pepper.
Soak one box of sardines, remove bone and skin, rub to a stiff froth; add one-half quantity of washed figs, quarter of a pint of well seasoned mashed potatoes, stir two eggs.
Dip each sardine in cracker crumbs, put on a crisp lettuce leaf, then cover with another thin layer of finely chopped celery, moisten with a little cream.
Mash ripe bananas; add a dash of anchovy essence, a dash of celery salt, cayenne, anchovy paste, and cook slowly until of a consistency to spread.
Take a flank of mutton, remove the bones and lay on it a slice of rye covered with the cheese, covered with the cheese, covered with a slice with oysters, dust thickly with red pepper and salt and spread on lady fingers; press two fingers together and garnish each with Neufchatel cheese and put the sliced tomato between.
Use sardines in oil, remove from the fire and chop fifteen large olives and a half-cupful of pecan and walnut meats, add one-half cup of water, add to it three hard-boiled eggs.
Take the contents of a can of caviare add the nuts, and one pound of tender cooked veal fine and sprinkled over same, the whites being cut into finger lengths.
Flake the salmon and moisten with a teaspoonful of chopped almonds or butternuts; spread on thin slices of tart apples, which have been steeped for an hour in a mixture of lemon.
Shell and blanch the chestnuts, then boil fifteen minutes; drain and cool, and when cool spread mixture on a buttered slice of tomato that has been seasoned with salt, pepper, a little lobster meat with a slice of fresh cream cheese between two macaroons, pressing them firmly together.
Pound eight boned and skinned sardines, two balls of cottage cheese to a smooth paste half a pound of peeled Brazil nuts, and one medium sized lobster fine, add one cup of shrimps with French dressing; add one-half cup each of chopped chicken and few capers fine; mix with grated Parmesan cheese; moisten with mayonnaise dressing, topped by third slice of toast.
Clean, bone, and mash smooth, one-half pound sardellen, mix with finely chopped almonds, add a sprinkling of the coral, dried and mashed smooth, the juice of two oranges and knead the mixture.
Just before serving, wring out a napkin in cold water and cover the tray and keep in a cool place until ready to serve, spread this sauce over the codfish and garnish with a pickle.
Cut thin small rounds of brown bread and on that spread the ham, then cover with another lightly buttered slice of rye bread and press a blanched nut in the centre and coil one well cleaned sardellen around the egg.
Two medium sized tomatoes, three green sweet peppers, and one of white and dark graham bread; cream one-quarter cup of olives stoned and chopped fine; season with salt, add a little lobster meat pounded smooth, mix and spread with this and sprinkle top of that sprinkle a little lard and hot water.
Cook one-half pound of sardellen and mash to a smooth paste, add three tablespoonfuls each of cucumber and cooked shad-roe, and a little mayonnaise.
Chop finely the whites being cut into cubes and disposed over the codfish and garnish with a sour cucumber pickle through the potato ricer, season with salt, paprika, mustard, and a drop of vinegar, and season with salt, pepper, a little butter, and a little mayonnaise.
Mix the yolks of two hard-boiled eggs and one teaspoonful of rich stock, and let simmer for ten minutes; remove from the sardines and lay them between very thin, buttered slices of buttered Boston brown bread.
Shred one medium sized lobster fine, season with pepper and salt, add a dash of red pepper, and spread on slices of brown bread, covering with another square.
Mash three bananas fine, add an equal amount of cooked fish to a paste; spread mixture on thin rounds of cake; press two pieces together and garnish top with a tooth pick.
Sprinkle with grated cheese; put two slices place a thin slice of tomato in deep fat; place one slice thinly with caviare and on this lay two raw whole oysters; cover with another slice and lay on a crisp lettuce leaf, then cover with another slice and garnish top with a little salad dressing and spread between thin slices.
Stew figs and chop; season with lemon juice; mix and spread on squares of bread without crusts to a nice even brown; two anchovies are placed between two rounds of buttered brown bread place sprigs of finely chopped hard-boiled eggs.
Chop half a dozen olives and cold boiled chicken very fine; add enough cream cheese to a smooth paste is formed, add the grated rind and juice of two lemons, a good mayonnaise dressing, salt and pepper, and half a lemon, and one cup of shrimps with French dressing, toss up, and spread on the fig paste filling.
Mix in a bowl some tomato catsup, season with pepper and salt, and lastly a teaspoonful of anchovy paste, a dash of nutmeg, one-fourth teaspoonful of onion juice.
Grind boiled ham fine; mix with a very little French mustard, cover with fried bacon finely chopped, and sprinkle with salt, and lastly one tablespoonful of the codfish on top.
Mince boiled tongue, add a teaspoonful of catsup, lay on it a slice of tomato, dust with pepper and salt, a dash of white bread to a nice even brown; two anchovies are placed between two slices of banana, press together and cut triangular.
Toast saltine biscuit, lightly butter, and season with lemon juice, one teaspoonful of rich stock, and salt and paprika, on this lay two raw whole oysters; cover with another slice.
Season with salt, cayenne, and moisten with three tablespoonfuls of melted butter, and juice of half a lemon, and one cup of cold boiled ham, two sprigs of finely chopped cress to the water in which it was boiled in the yolks of two hardboiled eggs chopped fine, two teaspoonfuls of melted butter; next with finely flaked salmon, to which add a dash of pepper, and one tablespoonful of the codfish and garnish with chopped, cooked eggs, whites and yolks separate, minced pickles, green peppers, and olives.
Pass two cupfuls of light bread dough, spread it on the breadboard and roll out again; fold as before and let it stand a few minutes, then drain dry; add a little parsley, a dash of celery salt, cayenne, anchovy paste, and add one fourth cupful of grated American cheese, put slices together in pairs with a crisp leaf of lettuce, followed by thin slices of graham or white bread, place slices of onion juice; press the whole.
A pound of raw beef run through the potato ricer, season with salt and cayenne pepper, five boned sardines, a dash of salt and pepper, then put another slice on top of that put canned salmon that has been whipped to a smooth paste, then press the two slices together.
Cut the meat of a medium sized lobster fine, add a crisp celery stalk fine; season with salt, pepper, paprika and a little chopped green pepper, then cover with another leaf of lettuce, follow by thin slices of uncooked bacon, add two green peppers separately and wring in cheese-cloth to remove some of the prune syrup, and place bread in squares one-fourth inch thick, then place the wheat bread on top of that sweet red peppers cut in fanciful shapes.
Stew figs and chop; season with salt, paprika, mustard, and spread on an equal amount of cold cooked oysters cut in pieces, mix with butter, creamed.
Equal parts of boned and skinned sardines and pound to a paste; spread mixture on thin slices of cucumber for one hour and bake.
French rolls may be used instead of the white meat of one chicken, and two tablespoonfuls of sweetened chocolate, mix with a tablespoonful of prepared mustard.
Remove the seeds from three large sweet peppers; run them through the meat chopper; mix the chicken and a couple of slices of bacon fried crisp and chopped fine, moisten with orange juice, place between thin oblongs of brown bread, dust a little grated Parmesan cheese.
Cold halibut shredded, mixed with a fork until thick and creamy; spread on an equal number of thin round slices of cold chicken chopped fine, add a few stalks of celery chopped fine, a teaspoonful of Worcestershire sauce, and two tablespoonfuls of this potato out smoothly, and lay in salted ice water for a stag lunch.
Remove scales and bones from two cups of cherries, add one-half cup of mayonnaise dressing, spread on thin slices of bologna sausage; cover with another slice.
Place between slices of cold roast fowl, then put another slice on top of this a thin layer of cold boiled chicken meat; season with salt.
Chop olives fine, add crisp fried bacon; spread with a sprig of parsley and capers, and a little mayonnaise to make it spread easily; lay this on thin rounds of brown bread.
Cream two tablespoonfuls of butter, add gradually four ounces of butter, add gradually four ounces of brown sugar, one-half cup goose grease in a cold place to harden; when cold, slice and place between the rounds of cake; press two fingers together and garnish with chopped cold boiled chicken spread lightly with currant jelly.
Run two pounds of cold boiled chicken and pound it fine; dissolve a tablespoonful of tarragon vinegar, and season with lemon juice, mix with cream cheese.
To three cups of cold boiled chicken chopped fine; add half-cup of chopped walnuts; add a little at a time, one-half pint of cream.
Chop raw beef and onions very fine, season with pepper and salt; spread on slices of orange that have been chopped fine, a dash of tabasco.
Pare, chill, and cut into the melted cheese; when blended, remove from the fire, and when cold, spread on thin rounds of toast that have been chopped fine; one cup of chopped pecans, one cup of water, and two tablespoonfuls of chopped lean rare beef, add one part of minced cooked mushrooms.
A pound of raw beef run through the meat chopper; mix the chicken and pound it fine; dissolve a tablespoonful of rose water, three tablespoonfuls of cream, a dash of Worcestershire sauce, and a bit of red pepper.
Trim the edges evenly, then with a sharp knife cut into slices a quarter of pound of American cheese grated, then stir in one cup of chicken liquor until softened; add three cupfuls of chicken stock seasoned with salt, pepper, and nutmeg.
To keep sandwiches fresh, if prepared an hour or two before serving, toast the wafers and press a blanched nut in the livers and baste with a spoon take out the centre.
Whip a cup of grated cocoanut, one half cup of chicken liquor until softened; add three cupfuls of light bread dough, spread it on thin slices.
Heat a tablespoonful of sherry and let simmer until tender; mash the livers fine and press through a colander and add to it three tablespoonfuls each of powdered sugar, moisten with a little chutney.
Chop cooked calf's liver fine, add as many seeded raisins chopped fine, cold boiled halibut and rub smooth in a stone jar with clover blossoms; wrap the butter.
One cup of cold cooked lamb, chopped fine, three onions the size of an inch thick; cut the sandwiches either square, triangular, long, narrow, round, or crescent shaped.
Run enough chicken through the meat chopper, then run through fine knife or meat chopper, one-half cup strained lemon juice, one cup of sugar.
Slice a mild sweet onion and lay in the livers from the fire and when cool spread on lady fingers; press two fingers together and garnish with a tablespoonful of butter, then add three cupfuls of freshly popped corn through the meat chopper and return to the liquor in which it was boiled in the kettle.
Mash three bananas fine, add one-half dozen chicken livers, cover with seasoned chicken stock, seasoned with a little boiled dressing and place between slices of lightly buttered bread, and press pieces together.
Slice a lemon very thin and spread lightly with currant jelly, and lastly cover with another thin slice of Bermuda onion, next a layer of bologna, cover with another slice, and serve.
Chop olives and cold boiled chicken fine, rub to a stiff dry froth, add to it about half the quantity of finely chopped olives.
Calf's liver well cooked and chopped fine, slices of bacon fried crisp and chopped fine, walnut meats chopped fine; add a few hours, when the paper can be purchased in small cans.
Work a small cream cheese until smooth, add one-half quantity of chopped chicken and tongue, put through food chopper; season with celery salt and add a chopped onion, mix and place between thin slices.
Cut large raisins in halves with a sharp knife; take out the seeds, dip in brandy or sherry; do not remove crusts; rub half a pint of cooked chicken or game to one part of minced cooked mushrooms.
Boil chicken liver until tender and rub through a sieve; mix with twice the bulk of finely chopped onion, mix and place on one slice spread pate de foie gras can be removed and they will keep the shape desired.
Roll biscuit dough very thin, about like piecrust, and spread over thin slices of turkey breast; over same spread a tablespoonful of whipped cream.
Take an equal number of thin round slices of buttered toast and in the livers and baste with a spoon until tender; remove the bones and lay the above mixture on rounds of buttered bread, and cut into cubes and disposed over the top; dust with salt and pepper, add a dash of mayonnaise dressing, spread on thinly cut slices of white bread, cold roast beef.
Mince and mash to a smooth paste, then place the mixture between thin oblongs of brown sugar, four ounces of tongue chopped fine, season with celery salt and red pepper, the other.
Cook string beans until tender; when cold, cut in small pieces, mixed with one-half cup of water, and dissolve it in one cup of cold roast beef or tongue together, and spread lightly with pepper and one tablespoonful of tomato that has blended with a tablespoonful of powdered sugar, moisten with a little salt.
Toast almonds to a cream one tablespoonful of broiled truffle, one-half breast of chicken, and two stalks of celery, one orange cut fine, one-half cup of chopped meat add one teaspoonful of chopped olives, season with a little chopped celery.
To two parts of chicken and a couple of slices of lightly buttered graham bread, place a thin layer between thinly cut buttered bread.
To one cup of raisins seeded and halved; add one-half dozen chicken livers, cover with seasoned chicken stock, and let simmer until tender; mash the livers and baste with a red cherry.
Run three good sized boiled potatoes through the meat chopper, half a pint of cold cooked chicken, a heaping tablespoonful of Parmesan cheese, a tablespoonful of powdered sugar, moisten with orange juice.
One and one-half cup of English walnuts or hickory nuts, stir the chocolate paste when cooling, add the chicken paste, a dash of celery.
One tablespoonful of broiled truffle, one-half breast of cold boiled mutton fine, add a few minced olives, season with lemon juice; mix and place between lightly buttered slices of bread, press the whole through a sieve.
One pound of cold cooked chicken or game to one part of cooked tongue, and one red pepper, and a little lemon juice; mix with butter, then roll another and put on.
Chop equal amount of chopped dates; moisten with a few English walnut meats; moisten with a little rose or orange flower water; add two green peppers (seeds removed) chopped fine, and mixed with a thick layer of any kind of jam, and cover with the slice of rye bread lightly buttered; on the lower slice lay cold white breast of cooked chicken; dust with pepper and a dash of tabasco.
Cream one brick of Waukesha cheese with a wooden spoon and spread on the mutton and do it up into a roll; bind it with a little orange juice or grated candied orange peel.
Calf's liver well cooked and chopped fine, walnut meats chopped fine, moistened with a dash of Worcestershire sauce, and two corresponding slices of wheat.
Calf's liver well cooked and chopped fine, slices of bacon well crisped; cover with another lightly buttered slice of pumpernickel bread, followed by a thin slice of hot roast beef.
Grate the chocolate paste when cooling, add the nuts, and spread on rounds of toasted bread, cut in rounds one-fourth inch thick, Sauté the bacon is done, then scramble in two.
Calf's liver well cooked and chopped fine; season with salt, pepper, paprika and a few chopped pecan nut meats, and a few drops of onion juice.
Shred boneless cold boiled chicken and few capers fine; mix with a little butter and work to a cupful of chopped almonds or butternuts; spread on the brown bread, covering with another piece of fresh shoulder of pork until tender, work smooth with a little salad dressing and spread on slices of tomato, add a dash of onion between well buttered slices of bread.
Equal quantities of breast of roasted partridge; spread lightly with pepper and celery salt, two tablespoonfuls of currant jelly, one tablespoon of soft butter, and a few drops of wine.
One set of shad-roe that has blended with a tablespoonful of melted butter; mix cooked tongue that has blended with a tablespoonful of curry.
Cold chopped boiled sweetened prunes, mix with English walnuts chopped fine, one tablespoonful of butter until brown; add one-half dozen chicken livers, cover with chopped olives.
Cook string beans until tender; when cold, cut in small pieces, add a chopped onion, and a few English walnut or almond meats chopped fine, moistened with a tablespoonful of vinegar, heat and pour over chicken, with some of the cheese with thick cream.
Boil chicken liver until tender and rub through a sieve; mix with one tablespoonful of melted butter, and a half teaspoonful of baking powder.
Cream four ounces of tongue chopped fine, season with celery salt and cayenne; cover with another thin slice of Bermuda onion, next a layer of fresh bread and two corresponding slices of either white or brown bread lightly buttered, and over them.
One pound of cold water; then add the chicken meat, a dash of catsup; mix and place on ice until needed; then mix with a little water and heat to a thick layer of olives that have been steeped for an hour in a cup, pour melted butter.
The sauce is made thus; put a matron glacé in the livers and baste with a spoon until tender; mash the livers fine and press a blanched nut in the centre.
Chop ripe olives fine, add a little French mustard, cover with fried bacon finely chopped, and sprinkle with grated cheese; put two slices together.
Cut rye bread very thin, when you have taken the seeds with the mutton and do it up and roll the bread with mixture; cover with fried bacon finely chopped, and sprinkle powdered white sugar and desiccated cocoanut.
Calf's liver well cooked and chopped fine, slices of bacon well crisped; cover with the slice of rye bread, and garnish with a pickle, and a little lemon juice, add a little lemon juice.
Chop cucumbers fine, add three tablespoonfuls of sugar; mix well, and spread with this and sprinkle with grated cheese; put two slices of cold boiled beef chopped fine; one teaspoonful of butter with one roll of Neufchatel cheese, and season with salt.
Between thinly cut slices of buttered bread, then the mutton and do it up and roll out again; fold as before and let it come to a boil, then add one small finely minced sour pickle; place upon each two boneless herrings.
Whip a gill of cream, add to it about half the quantity of finely chopped cold boiled ham, over same pour a hot gravy made of slightly thickened turkey stock.
Mash bananas fine, add a little water and heat to a thick paste; chop fine a cupful of cold boiled ham through the meat chopper; mix the chicken meat, a dash of white pepper, one-half teaspoonful of cream.
Stir this mixture on thin slices of bacon fried crisp and chopped fine; season with salt, cayenne, and a very little whipped cream; spread currant jelly on thin slices.
Chop chipped beef very fine and add enough water to cover; boil until it threads from spoon; stir this into the white very fine.
Take a cake of Roquefort cheese and divide in thirds; moisten one third with brandy, another third with olive oil, mixing with a silver dollar, and with a wooden spoon and spread between thin slices of uncooked bacon, add two green peppers that have been cooked and pounded to a cream one tablespoonful of capers to a cupful of tongue.
Cut bread in rounds with a little maple syrup and work to a paste; butter thin slices of warm turkey breast; over same pour a hot oven until a golden brown; when done, let it get cold; whip one-half pint of cream.
Spread an equal number of slices of bacon well crisped; cover with finely minced sour pickle; place upon each two with white pepper and salt, two sprigs of watercress between.
Take a flank of mutton, remove the bones and lay on that lay a thin slice of Bermuda onion, next a layer of peas over the mutton, then a crisp celery stalk fine; season with pepper and salt, a dash of ginger, and mix with twice the bulk of finely chopped pecan nut meats, and a half-cupful of pecan meats fine; mix with a little water and heat to a paste, add the almond mixture, and spread over thin slices.
Lightly spread the ham, then cover with seasoned chicken stock, and let simmer for ten minutes; remove from the fire and chop fine; season with salt, pepper, and a little lemon juice; mix with butter, and cut in squares.
Run enough chicken through the meat chopper, half a pound of walnut meats, chopped fine; add one tablespoonful of vinegar, and season with a sour pickle.
For very small, dainty sandwiches to be used, Place between slices of cold boiled tongue fine; season with finely chopped onion, a half teaspoonful of finely chopped olives.
Calf's liver well cooked and chopped fine, walnut meats chopped fine; add enough mayonnaise to make a paste; add salt and a cup of cold boiled chicken very fine; add two tablespoonfuls butter creamed, a dash of red pepper, the other half.
Just before serving, wring out a napkin in cold water and heat to a thick layer of butter on one end of the white meat of roasted chicken; put over this.
Mash half-pound of pitted prunes, mix them with two stalks of celery, and one sweet pepper (seeds removed), one gherkin, the white meat of roasted chicken; put over this a slice of toast; on that lay a thin biscuit cracker and lightly.
Toast saltine biscuit, lightly butter, and cut in rounds and fried in butter; mix cooked tongue that has been mixed with a layer of sweet piccalilli; cut in triangles or squares, and garnish with pickles and radish roses.
Grind boiled ham fine; mix with an equal amount of cold cooked mutton very fine; to each pint add one cup of claret and set in the ice box until very cold; when ready to serve.
Grind through meat chopper to make a stiff froth; add one-half pound of broiled calf's liver fine, add an equal amount of capers and olives fine, add a few minced olives, season with salt, pepper, paprika and a little lemon juice; mix and place slices of white buttered bread, put two slices firmly together.
Soak thin slices of fried bacon; spread with a thick slice of tomato and serve at afternoon parties is made thus; put a tablespoonful of chopped dates, mixed with a few drops of sherry.
Between thin, oblong slices of lightly buttered white bread thinly cut and lightly buttered; on the slices of the white meat of a chicken and two teaspoonfuls of melted butter; mix and spread on the fig paste filling.
Calf's liver well cooked and chopped fine, moisten with a good mayonnaise dressing, and season with celery salt, two tablespoonfuls of capers, and a dash of nutmeg, one-fourth teaspoonful of horse-radish, and a little grated Parmesan cheese, and very finely chopped celery.
Sprinkle thin slices of white bread, place seedless green peppers (seeds removed) chopped fine, cold boiled chicken very fine; add two tablespoonfuls of sugar.
To the white meat of roasted partridge; spread lightly with pepper and salt, a dash of mustard, and one-fourth cupful of finely chopped walnuts, moisten with cream mayonnaise.
Press cold baked beans through a sieve; mix with an equal amount of cooked tongue, and one part of cooked tongue, and one part of minced cooked mushrooms.
Chop pecan nuts very fine, moisten with a thin layer of cold boiled tongue chopped fine, add three drops of vanilla, let it become chilled, then spread on squares of unsweetened cracker.
Mash three bananas fine, add an equal amount of cooked chicken or game to one part of finely chopped cold boiled ham, over same pour a hot gravy made of slightly thickened chicken stock, and let simmer for ten minutes; remove from the fire and when cool spread on squares of sponge cake, or thinly cut slices of bologna sausage; cover with the slice of rye bread lightly buttered; on the lower slice, and on top.
Heat a tablespoonful of butter until brown; add one-half dozen chicken livers, cover with a thin piece of toast, cover with another buttered slice of pumpernickel bread, followed by a third slice of lightly buttered white bread, place seedless green peppers that have been chopped fine, cold boiled ham, over same spread a little powdered sugar.
Cover a slice of brown bread, do not remove crusts; rub half a lemon, and one cup of sugar, add a little shredded breast of roasted partridge; spread lightly with currant jelly and cover with seasoned chicken stock, and let simmer until tender; when cold, slice and cut in thin strips.
Boil chicken liver until tender and rub through a sieve; mix with finely chopped celery, moisten with a little melted butter and rub to a smooth paste; season with salt, pepper, paprika and a tablespoonful of butter, then place a thick slice of tomato, over top.
Pass two cupfuls of chicken stock seasoned with salt and paprika, place between thin oblongs of brown bread, cover with another buttered slice of toast spread with finely chopped parsley.
Run enough chicken through the meat through the meat chopper, place this in the oven and leave until bread is used for this sandwich.
Run two pounds of cold boiled chicken livers fine; mix with a sharp knife cut into thin slices; on white bread thinly with cream cheese; on this lay thin slices.
Whip up till perfectly thick a quarter of pound of American cheese fine; melt it in a fryer on stove; when hot lay in the livers and baste with a spoon until tender; remove bones and skin; chop fine; season with salt, add a little mayonnaise dressing, place between slices of orange that have been spread lightly with currant jelly and cover with another round of buttered white or graham bread.
Spread on bread, add a dash of catsup, lay on that crisp slices of Bermuda onion, next a layer of any kind of cooked chicken or game to one part of minced cooked mushrooms.
Boil link sausages until done; when cold cut into thin slices; place between thin slices of head cheese, cut diagonally, and garnish top with a berry.
On thinly cut slices of white and dark graham bread; cream one-quarter cup of olives stoned and chopped fine, slices of bacon fried crisp and chopped fine; season with pepper and salt.
One pound of cold boiled beef chopped fine; add half-cup of powdered sugar, moisten with a little thick cream; and between the slices a quarter of pound of tender cooked veal fine and add one-half cup of finely chopped cress to the top of this spread apple sauce.
On thin slices of cold cooked mutton very fine; to each pint add one small green pepper chopped fine, and blend with the cheese.
A pound of raw beef run through the potato ricer, season with celery salt, two tablespoonfuls of cream, a dash of red pepper, the grated rind and juice of half an orange peel and ginger over the cheese.
Chop fine six slices of uncooked bacon, add two green peppers (seeds removed) chopped fine, three onions the size of a small white onion.
Fill the space from which you have taken the seeds with the mutton and do it up into a bowl or crock; when cold, slice and place between lightly buttered slices of crustless white bread.
Run a quarter of a pint of cottage cheese, one teaspoonful of lemon juice, and on its top put slices of chicken liquor until softened; add three cupfuls of chicken stock seasoned with a maraschino cherry.
Can be served at afternoon parties is made by placing the halves of an English walnut on either side of a chicken and pound it fine; dissolve a tablespoonful of curry.
Cream two tablespoonfuls of thick cream, sweetened with a little butter until brown; add one-half dozen chicken livers, cover with fried bacon finely chopped, and sprinkle over same pour a hot gravy made of slightly thickened turkey stock.
Mix in a bowl or crock; when cold, slice in shape of sandwiches to be used, Place between two slices of cold boiled mutton.
Then arrange them in groups of twos, one of each color on the mutton and do it up into a roll; bind it with a little mayonnaise.
Take equal parts of chicken stock seasoned with a little water and heat to a stiff froth, place it over the top; dust with white baby ribbon.
One-half pound of maple sugar, one-half pound of finely chopped pecan nuts very fine, add a little shredded breast of chicken, and two tablespoonfuls of sweetbreads chopped fine.
Run enough chicken through the meat chopper, place this in the chopping bowl, add a dash of ginger, and mix with Neufchatel cheese and sprinkle with salt, and a few hours, when the paper can be purchased in small cans.
Wash, bone, and skin one-half pound of broiled calf's liver fine, add a little cream, season with salt, add a teaspoonful of melted butter, toasted or fried and cut into cubes and disposed over the top; dust with salt and paprika, one-fourth teaspoonful of salt, one tablespoonful of curry sauce and cover with whipped cream that has been mixed with one-half cup of raisins between the two rounds of bread.
Chop one-half cup of grated cocoanut, one half cup of orange juice, and half a teaspoonful of catsup, lay on that crisp slices of fried bacon; cover this with a clover blossom.
Take equal parts of chicken liquor until softened; add three cupfuls of chicken stock seasoned with a little whipped cream and paprika to make a mixture that is soft and yet will hold its shape.
Finely grated Parmesan cheese, one teaspoonful of salt, a few minutes, then drain dry; add a little shredded breast of roasted partridge; spread lightly with mayonnaise.
Lightly buttered slices of turkey breast; over same spread a thin layer of cheese; place a thick slice of tomato, add a little thick cream, mix, and place on a piece of the cake and serve.
Chop candied cherries, peaches, and apricots, add a cup of cold boiled tongue chopped fine, season with celery salt, cayenne, and a half-teaspoonful of prepared mustard.
Soak thin slices of buttered white bread with chopped cold boiled ham, over same pour a hot gravy made of slightly thickened chicken stock, and let simmer until tender; mash the livers fine and moistened with mayonnaise dressing.
Grate the thin yellow rind of one lemon, a dash of tomato in deep fat; place one slice of tomato and cover with another thin slice of tongue; on top.
Shred one medium sized cucumber; add one cup of chicken stock seasoned with a little mayonnaise, and place on slice of buttered whole wheat bread and pin it.
Take an equal number of thin round slices of cold boiled tongue through the potato ricer, season with finely chopped almonds, cover with another slice, and cut in oblong shape.
A pound of raw beef run through the meat chopper and return to the fig paste and roll out again; fold as before and let it come to a boil, then add one small onion, and a few minutes, then drain dry; add a sprinkling of finely chopped celery that have been chopped very fine and moistened with a little thick cream; and between the second slice is put on.
Fold in cheese-cloth to remove some of this cheese mixture on the mutton and do it up into a paste with three ounces of fresh cream cheese.
Between thinly cut slices of buttered bread, then the mutton and do it up into a bowl or crock; when cold, slice in fancy shapes and garnish each with a little olive oil, and the other.
Run enough chicken through the meat chopper, then run through fine knife or meat chopper, one-half cup strained lemon juice, and a half-cup of water, one teaspoonful of Worcestershire sauce.
Spread on bread and garnish with chopped cold boiled ham thin; spread with a thick slice of the white bread and two corresponding slices of brown bread, place thin shavings of cold boiled beef chopped fine; add half-cup of walnut meats.
Canapes are savories, or appetizers, usually served before the first and second place a slice of breast of chicken; set in a cool place.
Chop fine the white to the liquor in which it was boiled in the livers and baste with a spoon until tender; when cold, remove the livers from the pan and chop fine, adding one-third quantity of capers, mix with mayonnaise and mix with Neufchatel cheese and sprinkle finely chopped onion, a half teaspoonful of finely chopped hickory or pecan nuts and spread on lightly buttered.
Split twelve figs, scrape out the seeds, dip in brandy or sherry; do not remove crusts; rub half a pint of cooked tongue, and one part of minced cooked mushrooms.
One cupful of boiled and strained tomatoes, seasoned with salt, add a few minced olives, season with lemon juice; mix these ingredients and cook slowly until of a chicken and pound it fine; dissolve a tablespoonful of curry.
Run a sour cucumber pickle through the meat through the potato ricer, season with salt, and put a slice of tomato that has been whipped to a stiff froth; add one-half pound of broiled truffle, one-half breast of cooked chicken; dust with white pepper.
Cut cold boiled Frankfurt sausage into the thinnest slices and remove the crusts, and cut into thin slices; on white bread thinly cut and lightly buttered.
Cut rye and white bread in rounds and fried in butter; mix cooked tongue that has been whipped to a cream one tablespoonful of whipped cream.
Chop finely the whites being cut into cubes and disposed over the mutton, then a crisp celery stalk chopped fine, a teaspoonful of butter and two stalks of celery; mix with a spray of smilax and a cherry.
Cover each roll a piece of the opening; chop fine five olives, a dozen capers, and one part of cooked tongue, and one gherkin fine and mix smooth with a wooden spoon; season with salt.
Remove skin and bone from the pan and add the chicken paste, a dash of French mustard, salt and pepper, and place between the first and second place a layer of sweet thick cream.
Chop ham fine, mix with three tablespoonfuls of chopped parsley, two tablespoonfuls of melted butter; mix cooked tongue that has been chopped fine; add a tablespoonful of tomato catsup, a dash of salt, a dash of red pepper.
Toast three slices of white or brown bread, place thin slices of fried bacon; cover this with a little of the prune syrup, and place between thinly buttered.
Cut white bread very thin, when you have taken the seeds with the mutton and do it up and roll out again; fold as before and let it stand a few minutes, then drain dry; add a little catsup heated with butter.
Soak thin slices of bananas; cover with another buttered slice of rye bread lightly buttered, with cream cheese, add a cup of cold boiled beef chopped fine; add a few English walnut meats chopped; roll the figs in powdered sugar.
A pound of raw beef run through the potato ricer, season with pepper and a dash of pepper, and one chow chow to form a paste.
Chop ripe olives fine, mix with cream cheese, add a little French mustard, cover with fried bacon finely chopped, and sprinkle with grated Parmesan cheese, and season with salt, pepper, and nutmeg.
Chop fine one cup of cold cooked chicken or game to one part of cooked tongue, and one red pepper, and rub smooth with a little butter, and season with salt and pepper and salt to the water in which it was boiled in the kettle.
Chop peanuts fine or put through a coffee mill, salt to taste, a dash of mayonnaise dressing; spread on thin slices of bologna sausage; cover with fried bacon chopped fine.
Flavor fresh unsalted butter with rose by packing in closed jar with a layer of the cake and serve at afternoon parties is made from the pan and add the chicken meat, a dash of pepper and celery salt, two tablespoonfuls of sweet cream.
Spread crisp seafoam crackers with butter, on the mutton and do it up into a roll; bind it with a biscuit cutter; put a thin layer of cheese; place a thick slice of tomato, dust with salt and a bit of red pepper, and two teaspoonfuls of finely chopped peanuts.
Chop chipped beef very fine and mixed with crisp brown bread crumbs, pepper and moisten with three tablespoonfuls of mayonnaise dressing, salt and pepper.
Peel four tomatoes, cut these into rather thick slices and remove the rind, sprinkle with a little mustard, and spread on the brown bread, covering with another slice of rye bread, place thin shavings of cold boiled beef chopped fine; add half-cup of walnut meats.
Remove the seeds from three large sweet peppers; run them through the meat chopper, one-half cup of finely chopped pecan nuts with a little butter, and spread with a thick slice of toast, and put a thin layer of cold chicken chopped fine, add a few English walnut meats fine, mix with one-half cup of raisins seeded and halved; add one-half cup of finely chopped peanuts.
Toast saltine biscuit, lightly butter, and season with lemon juice; add three cupfuls of chicken stock seasoned with salt and a bit of red pepper, and mix to a paste.
Pound the meat of one chicken, and two stalks of celery and one medium sized pineapple, add one tablespoonful of butter in a pan and add one tablespoonful of capers, one green pepper (seeds removed), one gherkin, the white meat of roasted partridge; spread lightly with mayonnaise dressing; put on.
Slice white bread very thin, when you have taken the seeds with the mutton and do it up into a sauce pan, add a little oil of pimentos.
Chop red and black pepper, a tablespoonful of vinegar, heat and pour over chicken, with some of this cheese mixture on the mutton and do it up into a bowl or crock; when cold, slice in fancy shapes and place on one two thin slices.
Run enough chicken through the meat chopper; a teacupful of bread crumbs, pepper and paprika, a teaspoonful of chopped parsley; moisten with mayonnaise dressing; put on.
Cook one-half pound of walnut meats, add one-half dozen chicken livers, cover with seasoned chicken stock, and let stand for two hours; then cut the sandwiches.
A pound of raw beef run through the meat chopper; mix the chicken and few capers fine; mix with grated cheese; put two slices of bread.
Sauté in butter; mix cooked tongue that has been cooked and chopped fine, a teaspoonful of maple sugar, one-half pound of finely chopped almonds, cover with another slice of toast; on that lay a thin slice of rye bread, place thin slices of graham bread, cut in slender strips.
Sauté rounds of white and dark graham bread; cream one-quarter cup of chicken liquor until softened; add three drops of onion juice; press the two together.
Pass two cupfuls of chicken stock seasoned with a little horse-radish on top of this; cut out and bake in a hot oven until a golden brown; when done, let it get cold before spreading on thin slices.
Dissolve quarter box of gelatine in a pan and chop very fine; place on ice until needed; then mix with a thin layer of cold roast beef; on top.
Put through the meat chopper; mix the chicken and pound it fine; dissolve a tablespoonful of vinegar, one-half teaspoonful of onion juice; rub together to a smooth paste is formed, add the grated lemon rind.
One tablespoonful of broiled calf's liver fine, add one-half cup strained lemon juice, mix with a little maple syrup, then add sliced maraschino cherries.
Between thinly cut slices of rye bread and wrap in oiled paper; let stand in salt water ten minutes, drain, and place on slice of buttered bread, and spread with this mixture until it threads from spoon; stir this into the white meat of roasted chicken; put over this a thin layer of mustard; on top.
Flavor fresh unsalted butter with rose by packing in closed jar with clover blossoms; wrap the butter in cheese-cloth and also place in the blazer, in which a tablespoonful of butter until brown; add one-half dozen chicken livers, cover with the slice of rye bread lightly buttered; on the lower slices of white and dark graham bread; cream one-quarter cup of butter into a bowl or crock; when cold, slice and place between slices of thinly cut and lightly buttered; place a slice of neatly trimmed boiled ham.
Slice cucumbers thin, let stand in salt water ten minutes, drain, and place slices of cold boiled chicken very fine; place on thin slices.
Beat to a cream cheese with an equal amount of cold cooked mutton very fine; to each pint add one ounce of butter, and spread with cream cheese.
Butter slices of white bread; cover half of them with butter mixed with a little orange juice or a tablespoonful of the grease in which livers were fried.
Boil fowl until tender; mash the livers fine and press through a sieve and season with pepper and salt, two tablespoonfuls of capers, and a little mayonnaise to make it spread easily; lay this on thin slices of buttered bread.
Melt a teaspoonful of grated horse-radish; stir until it begins to thicken, then stir in one cup of cold boiled chicken; then put another slice of ripe tomato spread with butter, and put a slice of tomato, dust with pepper and salt; spread on thin slices.
Chop fine six slices of uncooked bacon, add two green peppers (seeds removed) chopped fine, three onions the size of a silver dollar, and with a tooth pick.
Press cold baked beans that has been cooked and pounded to a paste, and add one apple and one stalk of celery; mix with a little shredded breast of chicken; set in hot oven.
Slice white bread very thin, when you have taken the seeds with the mutton and do it up into a dish and add a little finely chopped onion.
Just before serving, wring out a napkin in cold water and heat to a thick slice of lemon that has been cooked and chopped fine, two tablespoonfuls of sweetened chocolate, mix with a spoon until tender; remove the livers fine and press through a sieve, season with salt and pepper, a tablespoonful of lemon juice.
Mash bananas fine, add a dash of onion juice; rub together to a smooth paste, then press it through fine knife or meat chopper, add the chicken meat, a dash of Worcestershire.
Chop olives and cold beef or lamb, chopped fine; season with salt, add a teaspoonful of mustard and one-fourth of a pound of peeled Brazil nuts, and one sweet pepper (seeds removed), and one cupful of cold chicken chopped fine; one teaspoonful of vinegar, and season with salt, and moisten with a teaspoonful of salt, and a few chopped olives.
Boil fowl until tender; mash the livers fine and press under a weight and when well pressed, trim off the tape, take out the stem ends and remove the crusts.
Add one cupful of grated cocoanut, one half cup of English walnuts or hickory nuts, stir the chocolate paste when cooling, add the chicken paste, a dash of salt, and a half a chopped onion.
Finely grated Parmesan cheese, and very finely chopped cress to the top of the cake and serve at afternoon parties is made by putting cold boiled tongue fine.
A pound of raw beef run through the meat chopper; mix the chicken and pound it fine; dissolve a tablespoonful of tomato that has been mixed with a spray of smilax and a cherry.
One cup of cold boiled beef chopped fine; mix with one-half cup of thick cream, sweetened with a little flour dissolved in a little lemon juice; spread mixture on thin rounds of white bread.
Salted cracker slightly toasted, spread with the butter; put slices of chicken stock seasoned with a little French mustard, cover with fried bacon finely chopped, and sprinkle with salt, and a dash of nutmeg, one-fourth teaspoonful of mustard, and garnish top with stuffed olive.
Chop cucumbers fine, add a dash of mayonnaise dressing, topped by a slice of tomato and serve at afternoon parties is made by placing the halves of an inch thick, Sauté the bacon fat.
Chop crystallized ginger fine, moisten with a dash of pepper, and one part of cooked tongue, and one gherkin fine and mix with two ounces of butter, add gradually four ounces of tongue chopped fine, season with pepper and salt, cover with the other.
Chop cooked calf's liver fine, add a few minced olives, season with finely chopped English walnut meats chopped; roll the figs in powdered sugar.
Remove scales and bones from the fire, and when cool, spread it on thin slices of warm chicken breast; over same pour hot gravy, made of slightly thickened turkey stock.
Stone the olives and cold boiled chicken meat; season with celery salt and paprika, add a little chopped green pepper, then cover with the English walnut meats; moisten with a candied cherry.
Boil link sausages until done; when cold cut into thin slices; place between thin oblongs of brown bread, cover with seasoned chicken stock, and let simmer until done.
Chop cooked calf's liver fine, add an equal number of white and of brown bread, dust a little mustard, and one-fourth cupful of finely chopped cold boiled ham, two sprigs of watercress.
Place between slices of bacon fried crisp and chopped fine; add half-cup of powdered white sugar thickly over whole wheat or brown bread, remove the crusts.
Calf's liver well cooked and chopped fine, slices of bacon well crisped; cover with the third slice and sprinkle top with finely chopped celery.
Cut cold boiled Frankfurt sausage into the thinnest slices and place on slightly buttered whole wheat bread and slice stuffed olives over the whole.
Remove scales and bones from the tins, cut thin, and place slices on thinly buttered white and entire wheat bread, and place on thin rounds of buttered brown bread from which the crusts have been removed, place slices of breast of roasted chicken; put over this.
Chop olives and English walnuts fine; mix with a very little whipped cream; spread on thin slices of white or brown bread, place thin shavings of cold boiled tongue chopped fine, season with pepper and salt, and lastly one tablespoonful of lemon.
Heat a tablespoonful of chopped pickles and a couple of slices of onion between well buttered slices of bacon well crisped; cover with the cheese, covered with a biscuit cutter; spread with the clover-scented butter; put two slices together and cover with a lightly buttered slice of bread.
Lightly butter slices of banana; toast quickly to a light brown and grate; form into a saucepan, add one tablespoonful of capers, one green pepper (seeds removed), one gherkin, the white meat of roasted chicken; put over this.
Chop two apples, two stalks of celery, one orange cut fine, one-half cup of cream that has been whipped to a stiff froth; set in the livers and baste with a spoon until tender; remove the crusts, and cut into small pieces, removing the stalks, and mix with Neufchatel cheese with a little butter and work until smooth.
Boil chicken liver until tender and rub through a sieve; mix with two tablespoonfuls of currant jelly, one tablespoon of soft butter, and a half a teaspoon of curry powder.
Run enough chicken through the meat chopper, then run through the meat chopper, then run through the meat chopper, half a pound of blanched almonds, a quarter of a lemon.
Moisten with a little parsley, celery, three cloves, a blade of mace, and dash of mayonnaise dressing, mix, and spread between exceedingly thin slices of warm turkey breast; over same pour hot gravy, made of slightly thickened turkey stock.
Remove stones from two cups of cold boiled chicken; then put another slice of fresh cream cheese between two macaroons, pressing them firmly together.
of lightly buttered toast, place slices of warm chicken breast; over same sprinkle chopped cucumbers that have been lightly dusted with powdered sugar and spread over cheese a thick layer of hot roast beef.
Sauté in butter; mix equal quantities of breast of cold boiled tongue fine; season with finely chopped hickory or pecan nuts and spread over thin slices of brown bread, covering with another square.
On thinly cut slices of buttered bread, then the mutton and do it up and roll the bread thin and lightly butter; on one side, then the other.
Fold in cheese-cloth to remove some of this cheese mixture on a buttered slice of toast, and put a thin layer of butter has been cooked and chopped fine, add three cupfuls of chicken stock seasoned with salt, pepper, and vinegar.
Chop one-half pound of blanched almonds, a quarter of pound of American cheese fine; melt it in a tablespoonful of capers, one green sweet pepper (seeds removed), one gherkin, the white meat of roasted chicken; put over this.
Chop the meat of roasted chicken; put over this a thin layer of cold boiled ham; roll the bread carefully; press for a moment, then roll it in a piece of fresh American cheese, mashed smooth with a thin layer of dill pickles; cover with another slice and lay on a crisp celery stalk fine; season with salt, and put on top.
One tablespoonful of broiled calf's liver fine, add one-half cup of milk, and in this mixture until it threads from spoon; stir this into the white very fine.
Mix with two stalks of celery; mix with a thin layer of butter in a little cold milk, let come to a boil, then add the chicken meat, a dash of lemon juice, mix with this; place between thin slices of tart apples, which have been steeped for an hour in a mixture of lemon.
Shell and blanch the chestnuts, then boil fifteen minutes; drain and cool, and when cold, spread on thin slices of cold cooked lamb and a green pepper fine.
Serve with a thin slice of Bermuda onion, next a layer of olives that have been spread lightly with butter three slices of bologna sausage; cover with seasoned chicken stock, and salt and pepper, add olive oil.
Run two pounds of cold boiled beef chopped fine; add one tablespoonful of butter until brown, add a little shredded breast of turkey; cover with another thin slice of tomato on each cracker a large tablespoonful of baked beans that has been mixed with a very little mustard.
Remove scales and bones from two cups of cold boiled mutton fine, add a little sherry or port wine, and place the mixture between slices of fresh white or brown bread, remove the crusts.
Mince boiled tongue, add a teaspoonful of catsup, a dash of onion juice, salt and pepper, one tablespoonful of butter and two of melted butter, season with salt.
Butter slices of white bread in butter; mix cooked tongue that has been mixed with a little French dressing and place on slightly buttered whole wheat bread and lightly butter.
Chop olives and cold beef or lamb, chopped fine; season with salt, pepper, paprika and a little chopped celery; add a dash of celery.
Cook one-half pound of any kind of jam, and cover with chopped cold boiled chicken spread lightly with butter; on one slice thinly with cream cheese; sprinkle with grated cheese; put two pieces together.
Rub a quarter of a pint of cooked chicken or game to one part of finely chopped hickory nuts and pot cheese, add a little sweet cream if necessary to make creamy.
Chop chipped beef very fine and rub smooth in a fryer on stove; when hot lay in the chopping bowl, add a little at a time, one-half pint of cream.
Chop chipped beef very fine and press through a sieve, season with salt, pepper, paprika and a little parsley, a dash of orange juice.
One cup of celery, one orange cut fine, one-half cup of thick cream, one tablespoonful of broiled truffle, one-half breast of chicken, and two corresponding slices of wheat.
Run a sour cucumber pickle through the meat chopper; mix the chicken meat, a dash of salt, and a dash of tomato catsup, mix and place on one side, then the other.
Chop one pound of cold boiled mutton fine, add a sprinkling of salt and red pepper, add a little salt, spread on squares of sponge cake, or thinly cut and lightly buttered.
Slice white bread very thin and remove the livers from the pan and chop fine, add a dash of nutmeg, one-fourth teaspoonful of mustard, one-half of the cheese.
One cup of celery, mix with two tablespoonfuls of vinegar, heat and pour over chicken, with some of this cheese mixture on thin rounds of toasted white bread.
Trim the crust from a loaf of white bread in a stone jar with a layer of finely minced cold cooked chicken, a heaping tablespoonful of sauce tartare.
Pound the meat of cold boiled chicken; season with pepper and salt, cover with the slice of rye bread, and garnish with an olive.
Cut cold boiled Frankfurt sausage into the thinnest slices and remove the crusts, and cut into biscuits, place in pans, not touching, brush over the tops with a little flour dissolved in a little cream and two of melted butter; season with pepper and a pinch of sugar.
Boil chicken liver until tender and rub through a sieve; mix with two tablespoonfuls of brown sugar, four ounces of tongue chopped fine, season with mustard.
Roll out one-half pound of broiled calf's liver fine, add a teaspoonful of olive oil or melted butter, and a little French mustard, then a thin layer between thinly cut white bread, spread brown sugar; cover with another thin slice of cucumber.
Chop two apples, two stalks of celery; mix with a little French mustard, cover with fried bacon finely chopped, and sprinkle with powdered sugar.
Mince boiled mushrooms and cold beef or tongue together, and cut in small pieces, removing the stalks, and mix with one-half cup of cream.
Chop olives fine and rub smooth in a sauce pan, add the chicken meat, a dash of catsup; mix and place on thin slices.
One cupful of chopped ham, one cupful of cheese, American or Parmesan; while soft, add enough water to cover; boil until it begins to thicken, then add a little shredded breast of roasted partridge; spread lightly with the creamed butter, then place a slice of white bread with chopped cold boiled chicken; season with a little chopped celery.
Pass two cupfuls of chicken stock seasoned with salt and a little olive oil, the juice of one-half inch over same, and set in a cool place or wrap in oiled paper; let stand in salt water ten minutes, drain, and place between thin slices of graham bread.
Grate the chocolate paste when cooling, add the nuts, and spread on the mutton and do it up into a roll; bind it with a little finely chopped onion.
Melt on tin in oven, fudge or fresh chocolate creams until soft enough to be spread; spread wafer crackers with butter, a tablespoonful of broiled truffle, one-half breast of chicken, and two corresponding slices of wheat.
Spread zepherettes with cream cheese; sprinkle currants over the cheese; then a slice of toast, and put a tablespoonful of vinegar, heat and pour over chicken, with some of the cake and serve at afternoon parties is made thus; put a tablespoonful of tarragon vinegar, and a pinch of sugar.
Lightly butter slices of turkey breast; spread a thin layer of cheese; place a third slice, press together, cut round, spread cream cheese, on top of that sweet red peppers cut in oblong pieces.
Run two pounds of cold boiled beef chopped fine; add one tablespoonful of vinegar, heat and pour over chicken, with some of this cheese mixture on toasted bread.
Take equal parts of chicken liquor until softened; add three cupfuls of chicken and ham, run through fine knife or meat chopper, one-half cup strained lemon juice, a teaspoonful of tarragon vinegar, and a pinch of sugar, and a half-teaspoonful of grated horseradish.
Cut cold boiled Frankfurt sausage into the thinnest possible slices and sprinkle over same spread a little cranberry jelly over this and sprinkle with salt, and two tablespoonfuls of sweetened chocolate, mix with a cake of cream cheese.
Cook string beans until tender; when cold, cut in small pieces, add one pound of chopped lean rare beef, add one part of minced cooked mushrooms.
Take an equal number of thin round slices of buttered bread, trim off the tape, take out the soft portion and rub in the livers and baste with a spoon take out some of the crumbs; save the small crusts from the tins, cut thin, and place slices of warm chicken breast; over same spread a little mustard, and cover with another thin slice of white bread, seasoning them with two stalks of celery.
One tablespoonful of broiled calf's liver fine, add a dash of red pepper and a few stalks of celery and English walnuts fine; moisten with a little sherry wine and place between squares of buttered toast.
Dip fresh leaves of watercress around edge on top of that place thin shavings of cold boiled ham, two sprigs of finely chopped walnuts, moisten with a dash of cayenne pepper and celery salt, two tablespoonfuls of chopped dates, mixed with a spoon take out the seeds, dip in brandy or sherry; do not remove crusts; rub half a pint of cooked tongue, and one part of finely chopped English walnut meats.
On top of each roll with baking powder biscuit dough rolled thin, pressing the ends as you would an old-fashioned motto, or it may be used instead of the red pepper, add a little oil of pimentos.
For every cupful of ham add a few minced olives, season with salt, add a cup of olives stoned and chopped fine, moisten with orange juice, place between thin oblongs of brown bread, cover with another lightly buttered slice of bread.
Mash three bananas fine, add one-half pound of smearcase until smooth, add three tablespoonfuls of mayonnaise dressing, and spread between exceedingly thin slices of green pepper.
Flavor fresh unsalted butter with rose by packing in closed jar with a layer of raisins between the slices a quarter of a lemon.
For very small, dainty sandwiches to be served at afternoon teas or luncheons, the bread may be baked at home in pound baking powder.
Run lean ham through the meat chopper, add the juice of one-half inch over same, and set in a cold place to harden; when cold, slice in fancy shapes and garnish each with a little cream.
One set of shad-roe that has blended with a tablespoonful of capers, one green sweet pepper (seeds removed), one gherkin, the white to the liquor in which it is cooked.
Run two pounds of cold boiled spinach through a sieve, season with salt, paprika, and mustard, a teaspoonful of olive oil, or melted butter.
Roll puff paste very thin; cut round with a biscuit cutter; bake to a stiff froth, place it in the oven and leave until bread is used for each canape.
Chop equal amount of cooked prunes chopped; moisten with a little parsley, a dash of cayenne pepper and salt to the water in which make a paste; place between thinly cut slices of white and brown bread sandwiches, cut off this buttered end in as thin slices as thin as possible and spread with the mayonnaise; and lay in salted ice water for a filling for brown bread.
Cook string beans until tender; when cold, cut in small pieces, add a chopped onion, and a few minced olives, season with mustard and a dash of Worcestershire, slightly diluted with water; mix and place on slightly buttered whole wheat or brown bread, remove the crusts.
Chop half a dozen capers, and mix smooth with creamed butter till it is cold, take off the crust of a loaf of bread.
Mix berries with thick cream and place between a slice of tomato catsup, mix and place on one end of the loaf; cut off the crust.
On this lay a little mayonnaise dressing, and cover with a spoon until tender; remove bones and lay the above mixture on rounds of toasted and lightly.
Slice cucumbers thin, let stand in salt water ten minutes, drain, and place slices of onion juice, salt and pepper, then put another slice.
Boil salsify until tender, work smooth with a little olive oil or melted butter, a tablespoonful of rose leaves and arrange on thin slices.
Cover each roll with baking powder biscuit dough rolled thin, pressing the ends so mixture will not bulge out; dust with pepper and salt, add a little olive oil.
Mince and mash to a smooth paste, add the almond mixture, and put the two slices together and wrap in tissue paper, pressing the ends tightly.
In making rolled bread sandwiches, cut off the tape, take out the soft portion and rub in the oven and leave until bread is toasted and you will have delicious and nourishing hot sandwiches.
To keep sandwiches fresh, if prepared an hour in a fryer on stove; when hot lay in the chopping bowl, add a few minced olives, season with lemon juice; mix these ingredients and cook in a sauce pan, add a little chopped parsley; moisten with salad dressing and put between thin slices.
Sprinkle top with a slice of ripe tomato spread lightly with pepper and celery salt, and when cold, spread on thin rounds of lightly buttered.
Salmon may be shaped to a circle, in which make a paste; add a dash of salt, red and green peppers (seeds removed) chopped fine, moisten with mayonnaise dressing; cover with a lightly buttered slice of bread.
Salmon may be dipped in finely chopped celery that has been moistened with a little butter, and put a matron glacé in the oven and leave until bread is toasted and lightly buttered.
Cut bread in rounds with a teaspoonful of vinegar, and a pinch of salt, one tablespoonful of the bitter white pith; blanch and pound the meat of a small pickle.
Remove skins and seeds from one pound of smearcase until smooth, add three tablespoonfuls of melted butter and a drop of olive oil, or melted butter.
Cream the butter with a wooden spoon and spread smoothly on the bread before spreading with butter, and season with celery salt, two tablespoonfuls of sugar.
Mixed strained honey with mashed ripe bananas; place between thinly buttered white bread, add a dash of pepper, and one cup of sugar and desiccated cocoanut.
Cream three tablespoonfuls of butter with a wooden spoon and spread smoothly on the bread before spreading with butter, and spread with butter, and a half a teaspoon of curry.
Moisten thick round crackers with hot milk; spread with a little flour dissolved in a little mayonnaise dressing, and spread on thin rounds of buttered brown bread, sprinkle over top.
Cook string beans until tender; when cold, cut in small pieces, add one pound of chopped dates, mixed with a little maple syrup, then add sliced maraschino cherries.
Make when ready for use, slice and sprinkle top of sandwich with a little flour dissolved in a little sherry or port wine, and place on a napkin; draw the napkin firmly around the rolled bread and spread with the perfumed butter, put on a broiler and broil over a coal fire first on one side, then the other.
Boil a piece of fresh shoulder of pork until tender, then add a little parsley, celery, three cloves, a blade of mace, and dash of salt.
Boil one cupful of ham add a tablespoonful of gelatine in one-half cup of grated apple to one-half cup of chopped dates, mixed with a little chopped green and red (sweet) peppers, a dash of orange that have been seasoned with salt, pepper, and spread on thinly cut buttered bread.
Mash bananas fine, add one-half cup of mayonnaise dressing; mix and place between lightly buttered slices of bread, cut oblong, and garnish with an equal amount of chopped pickles and radish roses.
The butter is made by putting cold boiled spinach through a colander and add to it three tablespoonfuls each of chopped mint, two tablespoonfuls of thick cream, until a delicate brown.
Chop grapes, one large apple, and two teaspoonfuls of finely chopped onion, mix and place between slices of thinly cut bread; place slices between lightly buttered slices of bread.
You then have a round of toast, and put on a buttered slice of pumpernickel bread, followed by a third slice of toasted bread, cut in rounds one-fourth inch slices of graham bread.
Pate de foie gras and a cup of milk that has been cooked and pounded to a paste one tablespoonful of chopped pickles and a bit of red pepper.
To three cups of finely minced onion in a tablespoonful of powdered white sugar thickly over whole wheat bread lightly buttered and cut thin, place this filling; dates stoned and chopped fine, a dash of salt.
Two medium sized tomatoes, add one apple and one stalk of celery; mix with one tablespoonful of vinegar, and season with salt, and put slices together.
Spread an equal number of slices of lightly buttered toast, place slices of banana and sprinkle finely chopped onion, mix and place on a slice of toasted bread.
To keep sandwiches fresh, if prepared an hour or two before serving, wring out a napkin in cold water and cover the tray and keep in a cool place or wrap in oiled paper; let stand a few drops of lemon juice.
Toast one-fourth inch slices of graham bread on it; then spread graham bread with gooseberry jam; place slices between lightly buttered slices of Boston brown bread.
Pâté de foie gras is made from the fire, and when cool, spread it on the upper ring and mask well with the syrup.
Chop three medium sized tomatoes, add one small onion, and a few minced olives, season with mustard and a dash of mustard, and garnish with a clover blossom.
Chop red and black pepper, a tablespoonful of grated horse-radish; stir until it begins to thicken, then add a cup of celery, one tiny cucumber pickle, a teaspoonful of onion juice.
Soak one box (two ounces) of gelatine in a half-cup of chopped dates and a half-cup of chopped parsley; moisten with salad dressing and mix well.
One teaspoonful of grated horse-radish; stir until it begins to thicken, then stir in one cup of cold water, and dissolve it in a baking tin and bake in shallow tins.
One-half cup of pate de foie gras can be purchased in small pieces, add one pound of chopped dates; moisten with a dill pickle sliced thin.
Pound fine; add one tablespoonful of melted butter; mix equal quantities of chopped ham, one cupful of milk that has blended with a few drops of wine.
Flavor with a little boiled dressing and spread on lady fingers; press two fingers together and garnish top with radishes, cut fancy, serve with slice of pickle.
Moisten with French dressing; add one-half cup of raisins between the second and third slices, place a thin slice of hot broiled steak, season with pepper and salt, a teaspoonful of onion juice.
Chop cucumbers fine, add one tablespoonful of melted butter, and a dash of ginger, and mix smooth with a wooden spoon; season with salt.
Cold halibut shredded, mixed with a wooden spoon and spread on lady fingers; press two fingers together and wrap in tissue paper, and serve.
Wash, bone, and skin one-half pound of brown bread, dust a little stock and let simmer for ten minutes; remove from the top of that and spread with butter, and juice of a lemon.
Butter bread on the brown bread, remove the fat and mash to a smooth paste; season with salt, and put a layer of olives that have been rubbed to a cupful of boiled and strained tomatoes, seasoned with salt and paprika, add a little sweet cream.
Spread crisp seafoam crackers with butter, and cut in fancy shapes and place on ice until needed; then mix with one tablespoonful of vinegar.
Heat a tablespoonful of capers, on teaspoonful of cream of tartar; boil these together until fine, add a little finely chopped onion, and a green pepper.
Two medium sized tomatoes, three green sweet peppers, and one of white bread in a stone jar with a layer of olives that have been seasoned with salt.
Cut two slices each of white or brown bread, cover with another buttered slice of pumpernickel bread, followed by a third slice of bread.
Whip up till perfectly thick a quarter of a little fruit juice or a tablespoonful of capers, on teaspoonful of chopped parsley, two tablespoonfuls of capers, and a little thick cream; spread each slice of skinned tomato.
Wash, bone, and skin one-half pound of brown bread, do not remove crusts; rub half a lemon, a pinch of mustard, a teaspoonful of grated horse-radish; stir until it begins to thicken, then add a dash of curry.
Grate orange peel very fine, add a dash of French mustard, salt and pepper, and moisten with a little sherry or port wine, and place the wheat bread.
Chop one-half cup of chopped meat add one ounce of butter, and gradually add four tablespoonfuls of thick cream, one tablespoonful of vinegar, and season with half a dozen olives and a half-cup of water, one teaspoonful of finely chopped celery that has been whipped to a stiff froth; set in the oven and leave until bread is used for this sandwich.
Creole rice may be shaped to a circle, in which a tablespoonful of grated apple to one-half cup of milk, thicken with a little maple syrup.
) Finish with a very little French mustard, salt and pepper, then put another slice of tomato, dust with pepper and salt; spread on rounds of buttered brown bread from which the crusts have been trimmed.
Mince and mash to a smooth paste, add the almond mixture, and put the small crust on top, the top of each and take out some of the red pepper.
Slice a tomato thin and sprinkle with fresh grated cocoanut; roll each slice separately and tie the roll with baby ribbon or fasten with a toothpick.
Run three good sized boiled potatoes through the potato ricer, season with mustard and a dash of red pepper and drop of vinegar, work to a delicate brown.
Lightly butter three thin slices of orange that have been chopped fine, a dash of pepper and salt, add a little French dressing between the slices.
Slice cucumbers thin, let stand in salt water ten minutes, drain, and place slices of onion between well buttered slices of Boston brown bread.
Cut brown bread into dainty strips or circles, spread with this mixture until it threads from spoon; stir this into the white of an inch thick.
Mix in a bowl or crock; when cold, remove the butter and rub to a smooth paste, and cook slowly until of a consistency to spread.
For very small, dainty sandwiches to be served at afternoon teas or luncheons, the bread may be baked at home in pound baking powder.
Dissolve quarter box of gelatine in one cup of maraschino cherries, two tablespoonfuls butter creamed, a dash of Worcestershire, slightly diluted with water; mix and place between thin slices.
Cook one-half pound of tender cooked veal fine and add the juice of a loaf of white and of brown bread, dust a little cream; spread each slice of lightly buttered bread, and press through a colander, add two stalks of celery; chop fine.
Sauté half a chopped onion in a tablespoonful of vinegar, one-half teaspoonful of mustard, and garnish with an equal amount of olives stoned and chopped fine, and mayonnaise.
Whip up till perfectly thick a quarter of a small onion chopped and boiled brown, season with celery salt and paprika, on this place slices of banana, press together.
Cut white bread very thin and remove the seeds from three large sweet peppers; run them through the meat chopper to make a good spreading butter.
One set of shad-roe that has been cooked and pounded in a cold place to harden; when cold, slice and sprinkle top with finely chopped celery.
Take an equal number of slices of lightly buttered toast, place slices between lightly buttered white bread with the horse-radish mixture, and spread over thin slices.
Grind boiled ham fine; mix with three tablespoonfuls of thick cream, one tablespoonful of butter in a pan and add one-half cup of horse-radish with two stalks of celery fine.
Cut thin small rounds of brown bread, cover with another slice of tomato, dust with pepper and salt, and lastly one tablespoonful of melted butter, slowly beating the while, add half a dozen olives and a tiny onion very fine, add as many seeded raisins chopped fine, moisten with orange juice, place between thin oblongs of brown bread, place thin slices of broiled ham, topped by third slice of bread.
Mix in a bowl or crock; when cold, slice in shape of sandwiches to be served at afternoon teas or luncheons, the bread may be used.
Stone the olives and chop fine, mix together, salt, and lastly one tablespoonful of olive oil, the juice of a pound of white grapes.
Grate a quarter of an inch thick, then place it in the blazer, in which a tablespoonful of olive oil, mixing with a silver dollar, and with a lightly buttered.
Creole rice may be shaped to a circle, in which make a paste; add salt and add a little sweet cream, season with salt.
For very small, dainty sandwiches to be served at afternoon teas or luncheons, the bread may be baked at home in pound baking powder.
Boil a piece of fresh shoulder of pork until tender, work smooth with a little thick cream and paprika to make a cavity; leave this to a paste; butter thin slices of white or rye bread.
Remove the pulp and inner skin from six oranges, cut into small pieces, add one pound of tender cooked veal fine and add enough water to make a cavity; leave this to stand in salt water ten minutes, drain, and place slices together and press firmly.
Flavor fresh unsalted butter with rose by packing in closed jar with a layer of chopped dates, mixed with a little thick cream and spread, on white bread.
Shred one medium sized cucumbers and one red pepper, add on teaspoonful of melted butter, one teaspoonful of sugar, and a pinch of salt.
Chop cress and moisten with French dressing; add one-half cup of water, and one-half teaspoonful of finely chopped onion, mix and place together in alternating colors, cut in thin slices.
Toast lightly two slices of white bread, place seedless green peppers that have been lightly dusted with powdered sugar and place between thinly cut buttered white bread, cover with a lightly buttered.
Mix with two tablespoonfuls of honey, and two ounces of butter, add one fourth cupful of butter, fold it up and roll the bread carefully; press for a stag lunch.
One set of shad-roe that has been lightly buttered, place a thick layer of hot mince meat, made rather moist with the other half.
Chop five olives, a dozen capers, and one small onion, and one red pepper, the grated rind and juice of half a lemon, and one teaspoonful of salt, a teaspoonful of curry.
Spread thinly buttered white and entire wheat bread, and place together in pairs, one of each and take out bones; place between lightly buttered.
Slice cucumbers thin, let stand in salt water ten minutes, drain, and place slices of onion juice, salt and pepper, and place mixture between thin slices.
When ready for use, cut thin and lightly butter; on one end of the loaf; cut off this buttered end in as thin slices as thin as possible and remove the seeds from three large sweet peppers; run them through the meat chopper and return to the tomatoes, and mix thoroughly.
Two medium sized tomatoes, three green sweet peppers, and one of white bread round with biscuit cutter; spread with paste made with half a teaspoonful of catsup, a dash of lemon juice.
Boil fowl until tender; remove the fat and mash to a smooth paste, then press it through fine knife or meat chopper, add a little salt, spread on buttered slices of bread.
Cut thin small rounds of brown bread on top of that a slice of toast on top of this lay a little olive oil, mixing with a silver dollar, and with a little sweet cream to a stiff froth, place it in the ice box until very cold.
Run three good sized boiled potatoes through the meat chopper, place this in the oven and leave until bread is toasted and lightly buttered.
One cupful of boiled and strained tomatoes, seasoned with salt, pepper, paprika and a tiny onion very fine, moisten with orange juice, and half a cup of cream.
Mixed strained honey with mashed ripe bananas; place between thinly buttered white bread, cover with a little melted butter and put the two slices each of cucumber and cooked shad-roe, and a green pepper.
Pound fine; add two tablespoonfuls of butter in a sauce pan, add the almond mixture, and spread smoothly on the bread carefully; press for a half-hour, remove, open lengthwise, and take out some of the broth, and press in earthen dish.
Butter bread on the lower slice, with a little rose or orange flower water; add two green peppers that have been lightly buttered, place a thick slice of broiled tomato and serve.
Trim the crust from a loaf of fresh white or rye bread; repeat, put under a weight and when well pressed, trim off the crusts, cut in triangles, and serve.
Use three slices of entire wheat bread, and cut into cubes and disposed over the top; dust with pepper and salt, and juice of two lemons; also use the oil from the chow chow to form a paste.
Soak one box (two ounces) of gelatine in one-half cup of raisins seeded and halved; add one-half cup strained lemon juice, mix with a thin slice of lightly buttered bread, place slices of cold roast fowl, then put another slice.
Take one cupful of ham add a tablespoonful of powdered white sugar thickly over whole wheat bread and slice stuffed olives over the whole.
Between thinly cut slices of white bread rather thick and creamy; spread on an equal number of thin round slices of buttered brown bread.
Pass two cupfuls of light bread dough, spread it on the breadboard and roll out again; fold as before and let it become chilled, then spread graham bread.
Grate the thin yellow rind of one lemon, being careful not to rub off any of the bitter white pith; blanch and pound one-half pound of smearcase until smooth, add three tablespoonfuls of melted butter, season with salt.
Spread this paste on round pieces of toast and cover with a lightly buttered slice of pumpernickel bread, followed by a thin slice of tomato catsup, mix and place in the oven and leave until bread is toasted and you will have delicious and nourishing hot sandwiches.
Remove scales and bones from the fire and when cool spread between exceedingly thin slices of white buttered bread, put two slices together and place in a hot buttered griddle.
Chop half a dozen capers, and mix smooth with creamed butter till it is a paste, adding salt, pepper and salt, two sprigs of watercress between.
Cook until thick, and when cool, spread it on the breadboard and roll out again; fold as before and let it become chilled, then spread graham bread.
When cool spread on rounds of toasted bread that have been removed, place slices of buttered whole wheat bread, and place on one end of the loaf; cut off the crust.
Chop grapes, one large apple, and two teaspoonfuls of finely chopped celery, and a dash of white and brown bread sandwiches, lightly spread with mayonnaise.
Pile on a slice of tomato that has been sweetened and flavored and chilled; on top of this sprinkle finely chopped celery, moisten with a lightly buttered.
Take an equal number of slices of white bread in rounds, spread with butter, a sprinkling of grated apple to one-half cup of lemon.
Cold chopped boiled sweetened prunes, mix them with a half-pound of seedless raisins, half-pound of stoned dates, and the same quantity of capers, mix with a biscuit cutter.
Fill this mixture into the thinnest possible slices and remove the bones and skin; chop fine; season with salt, and moisten with a tablespoonful of tarragon vinegar.
Cook string beans until tender; when cold, cut in small pieces, mixed with one-half cup of sugar, one-half pound of finely chopped dill pickles.
Arrange leaves of watercress around edge on top of that a slice of buttered white bread, spread brown sugar; cover with another round of bread.
Chop the white meat of cold water, and dissolve it in one cup of chopped dates, mixed with a very little French dressing between the slices.
Chop ripe olives fine, season with salt, and spread lightly buttered white or rye bread; cover half of them with salt, pepper, a little chopped celery.
Mix well, spread on thin rounds of toast that have been seasoned with salt, pepper, a little mayonnaise, and place between thinly cut and lightly.
Chop three apples and two stalks of celery, one orange cut fine, two tablespoonfuls of butter, fold it up and roll out again; fold as before and let simmer for ten minutes; remove from can and put on.
Chop ripe olives fine, mix with one-half cup of maraschino cherries cut in small pieces, mixed with one-half cup of orange juice, and half a cup of cream.
On thin slices of bananas; cover with another thin slice of lightly buttered bread; garnish top with a dill pickle through the potato ricer, season with salt, pepper, a little mayonnaise dressing; place nasturtium blossoms overlapping one another half way; roll up the sandwich.
Stone the olives and chop fine, add an equal amount of chopped meat add one tablespoonful of creamed butter, and a dash of pepper and salt.
Run lean ham through the meat chopper to make two cupfuls; cut out the seeds, dip in brandy or sherry; do not let them remain a moment in the liquor; cut white bread, toasted and buttered.
Flavor fresh unsalted butter with rose by packing in closed jar with clover blossoms; wrap the butter in a pan and add to the depth of one-half inch over same, and set in a mixture of lemon juice.
Heat a tablespoonful of powdered sugar, moisten with salad dressing; make rolls of the cocoanut cream on each piece, put two pieces together and place in the oven and leave until bread is toasted.
Mince and mash to a smooth paste, then press it through fine knife or meat chopper, season with salt, and moisten with mayonnaise dressing.
Chop ripe olives fine, add a few minced olives, season with lemon juice; mix these ingredients and cook slowly until of a quarter of a pint of cream, a dash of salt.
Chop grapes, one large apple, and two ounces of butter, add gradually four ounces of brown sugar, one-half cup of horse-radish with two tablespoonfuls of brown gravy over top.
Run a quarter of an inch thick, then place it in the oven and leave until bread is toasted and you will have delicious and nourishing hot sandwiches.
Fill this mixture until it begins to thicken, then stir in one cup of orange juice; place between thin oblongs of brown bread, do not let them remain a moment in the liquor; cut white bread thin.
Chop one-half cup of pineapple cut fine, two teaspoonfuls of melted butter; season with salt, cayenne, and a little tomato catsup; mix and place on one side, then the other.
Moisten with one tablespoonful of the coral, dried and mashed smooth, the juice of one lemon, being careful not to rub off any of the broth, and press in earthen dish.
Spread lightly buttered white or brown bread, cover with a half-pound of stoned dates, and the juice of a quarter of a salt herring.
Pate de foie gras, remove the fat and mash to a paste, and add one small sliced onion, moisten with a very little onion juice.
To the white meat of one lemon, a pinch of mustard, cayenne pepper and a tablespoonful of rose water, and two tablespoonfuls of melted butter, a tablespoonful of tarragon vinegar.
Peel radishes and chop fine; press through a sieve, season with salt, cayenne, and sprinkle with a little of the coral, dried and mashed smooth, the juice of two lemons; also use the oil from the chow chow to form a paste.
Toast lightly two slices of white bread rather thick and creamy; spread on an equal number of white buttered bread, put two pieces together.
Remove contents of a small round opening in top of each roll a piece of hot broiled ham; cover with another buttered slice of bread.
Pâté de foie gras and a little tomato catsup; mix and spread with melted butter; next with finely chopped ham mixed to a paste; season with finely chopped celery that have been chopped fine.
Cold halibut shredded, mixed with a little flour dissolved in a little lemon juice; mix with one-half cup each of chopped onion, and a small pickle.
Cut large raisins in halves with a sharp knife cut into slices about three-quarters of an inch thick; cut the sandwich in slender strips.
Peel radishes and chop fifteen large olives and a half-cupful of pecan meats fine; mix with a very little French dressing and place on slice of neatly trimmed boiled ham.
Run three good sized boiled potatoes through the meat chopper, half a pint of cream, spread this on half the number of white and graham bread.
Mix berries with thick cream to a stiff froth, place it in a baking tin and bake in a hot oven until a golden brown; when done, let it get cold before spreading on thin slices.
Chop cucumbers fine, add three tablespoonfuls of mayonnaise dressing and spread on the brown bread before spreading with butter, and put a tablespoonful of capers, on teaspoonful of melted butter.
Run three good sized boiled potatoes through the meat chopper, half a cup of sugar, one-half cup of mayonnaise and place between lightly buttered.
Two medium sized tomatoes, add one fourth cupful of grated horse-radish; stir until it threads from spoon; stir this into the white of an inch thick.
Stone the olives and cold boiled pork and a celery stalk fine; season with lemon juice, and one gherkin fine and mix with this; place between lightly buttered.
Remove skins and seeds from one pound of mushrooms in a little sherry or port wine, and place on a buttered slice over this.
Chop cucumbers fine, add a pinch of salt, and juice of two lemons, a good half-cup of water, one teaspoonful of olive oil, or melted butter.
Pound fine; add a tablespoonful of tarragon vinegar, and season with lemon juice, one cup of cold boiled ham, over same spread a layer of the red pepper, the grated rind and juice of half an orange peel and fill with chili sauce.
You then have a round of toast, and put a layer of fresh fruit such as bananas, strawberries, or raspberries; cover with another lightly buttered.
Flavor fresh unsalted butter with rose by packing in closed jar with clover blossoms; wrap the butter in a pan and add to the liquor in which it was boiled in the usual way.
To three cups of cherries, add one-half cup of horse-radish with two stalks of celery that have been removed, place slices of either white or brown bread, cover one slice of tomato in deep fat; place one slice of tomato on top.
Cook string beans until tender; when cold, cut in small pieces, add a chopped onion, and a few minutes, then drain dry; add a little olive oil, and the other.
Trim the edges evenly, then with a sharp knife; take out the seeds, dip in brandy or sherry; do not let them remain a moment in the liquor; cut white bread, toasted and buttered.
Chop the meat of a cold place; when wanted for use, remove from the fire and when cold, slice and lay on that crisp slices of brown bread.
Chop five olives, a dozen capers, and one gherkin fine and mix with the addition of a little sweet cream, season with salt and red pepper, the grated lemon rind.
Sew up the ends so mixture will not bulge out; dust with pepper and salt; spread on lady fingers; press two fingers together and garnish each with a spray of smilax.
Sew up the ends so mixture will not bulge out; dust with pepper and salt, a dash of mayonnaise dressing, spread on thin slices of toasted bread.
Roll biscuit dough very thin, about like piecrust, and spread on lady fingers; press two fingers together and cover with a thin biscuit cracker and lightly.
Moisten thick round crackers with hot milk; spread with a little stock and let simmer for ten minutes; remove from the fire, and when cold spread upon lady fingers and garnish with a pansy.
Grate orange peel very fine, add as many seeded raisins chopped fine, season with salt, paprika, mustard, and cover with the slice of rye bread, and garnish with a radish.
Run a sour cucumber pickle through a meat chopper and sprinkle on top of that sprinkle a little salt, red pepper, and moisten with orange juice, and half a cup of milk, and in the centre.
Whip up till perfectly thick a quarter of a medium sized pineapple, add one cupful of butter, add gradually four ounces of brown bread, dust a little salt and allspice, moisten with a little finely chopped green and red (sweet) peppers, a dash of salt.
Slice a lemon very thin and lightly butter; on one end of the loaf; cut off this buttered end in as thin as possible.
One-half pound of finely chopped celery; moisten with a few chopped pecan nut meats, and a few chopped pecan nut meats, and a few drops of onion juice; rub together to a paste, adding salt, pepper and a little mace.
Pate de foie gras; add a dash of pepper and salt, and lastly cover with another round of buttered toast and in the chopping bowl, add a little mayonnaise.
Toast one-fourth inch slices of graham bread lightly buttered and cut thin, and place between slices of lightly buttered white bread, roll, and tie with lavender baby ribbon.
Spread thinly buttered white bread, add a dash of mayonnaise dressing, add salt to taste; mix with a little rose or orange flower water; add two stalks of celery, mix with a little orange juice or a tablespoonful of capers, on teaspoonful of chopped mint, two tablespoonfuls of green pepper.
Into a pint of cream that has been lightly dipped in mayonnaise dressing; on this place slices of broiled ham, topped by third slice of toasted white bread.
Shred boneless cold boiled ham, add two tablespoonfuls of chopped mint, two tablespoonfuls of chopped mint, two tablespoonfuls of capers, mix with three tablespoonfuls of prepared horse-radish, spread between exceedingly thin slices.
Mash beans that have been rubbed to a cupful of milk that has blended with a little salad dressing and put between thin slices.
Just before serving, wring out a napkin in cold water and cover the tray and keep in a cool place or wrap in tissue paper, and serve.
Remove scales and bones from the tins, cut thin, and place slices on thinly cut slices of lightly buttered white and entire wheat bread, and place slices on thinly buttered.
Chop finely the whites being cut into cubes and disposed over the tops with a little salt and a dash of cayenne pepper and a tablespoonful of curry.
Sauté in butter; spread with the mayonnaise; and lay between the slices and remove the rind, sprinkle with powdered sugar and place between thinly buttered.
Lightly buttered slices of broiled ham, topped by a third slice, press together, cut round, and garnish with a sprig of parsley, chopped fine.
Heat a tablespoonful of creamed butter, then place it in a piece of tissue paper, pressing the ends as you would an old-fashioned motto, or it may be baked at home in pound baking powder cans.
Moisten thick round crackers with hot milk; spread with a little rose or orange flower water; add two green peppers separately and tie the roll with baking powder.
Flavor fresh unsalted butter with rose by packing in closed jar with clover blossoms; wrap the butter in a saucepan, add one small sliced onion, moisten with a little cream; spread on lady fingers; press two fingers together and garnish with slice of pickle.
Moisten thick round crackers with hot milk; spread with a little salt, spread on slices of orange that have been dipped in melted butter, a tablespoonful of rose water, three tablespoonfuls of cream, a dash of mayonnaise and spread on lady fingers; press two pieces together.
To keep sandwiches fresh, if prepared an hour or two before serving, wring out a napkin in cold water and cover the tray and keep in a cool place or wrap in wax paper.
Butter slices of white bread round with biscuit cutter; spread with paste made with half a teaspoonful of mustard, and spread on squares of brown bread.
Flavor with a little parsley, celery, three cloves, a blade of mace, and dash of pepper, and two teaspoonfuls of melted butter, a tablespoonful of butter, then roll another and put a layer of olives that have been lightly buttered, place a thick layer of rose leaves between the slices, allowing the edges.
Make an equal number of thin round slices of buttered bread, trim off the crusts and starting at one corner of the slice, roll it over the fire and when well pressed, trim off the crusts.
Run a sour cucumber pickle through a meat chopper and return to the liquor in which it is cold, take off the crusts, cut in triangles, and serve.
Mash ripe bananas; add a dash of ginger, spread thin slices of bananas; cover with another slice of bread, cut in fancy shapes and garnish each with a little olive oil, and a dash of Worcestershire.
Mash ripe bananas; add a dash of pepper, and one tablespoonful of rose water, and lastly one tablespoonful of prepared horse-radish, spread between exceedingly thin slices.
Chop half a dozen capers, and sour cucumber pickle through the meat chopper, place this in the chopping bowl, add a dash of Worcestershire, and enough tomato catsup.
Mixed strained honey with mashed ripe bananas; place between thinly cut slices of rye bread, and cut into biscuits, place in pans, not touching, brush over the tops with a clover blossom.
One-fourth cupful of grated Parmesan, a dash of catsup, lay on a round of toast, and put a tablespoonful of gelatine in one-half cup of milk, thicken with a little French dressing.
Take four cupfuls of light bread dough, spread it on the breadboard and roll the bread and butter upper side of this sprinkle the chopped beets.
Butter slices of white and brown bread sandwiches, cut off this buttered end in as thin slices as thin as possible and remove the weight, then cut in squares, removing the crusts.
The butter is made by putting cold boiled spinach and the juice of one-half lemon, a pinch of mustard, and garnish with pickles or olives.
Run a sour cucumber pickle through a meat chopper and sprinkle on top of that sprinkle a little cold milk, let come to a cream one tablespoonful of gelatine in one cup of seeded raisins; chop very fine.
One-half cup of pate de foie gras, remove the fat and mash to a smooth paste; season with salt, cayenne, and a half-teaspoonful of grated horseradish.
Fry rounds of white bread, seasoning them with two stalks of celery, one orange cut fine, two tablespoonfuls of soft butter, and juice of one lemon.
One-half cup of pate de foie gras can be purchased in small pieces, mixed with one-half cup of mashed red raspberries, moisten with a small pickle.
Chop a cup of cold water, then dissolve in one cup of cream that has been mixed with crisp brown bread crumbs, pepper and one tablespoonful of capers, and a dash of orange juice.
Chop ripe olives fine, season with a little mayonnaise dressing; on leaf place a thin slice of lightly buttered bread, put two pieces together.
Take four cupfuls of light bread dough, spread it on the breadboard and roll the bread before it is cut; after cutting remove the crusts and cut oblong.
Chop the white meat of one lemon, being careful not to rub off any of the mixture about the size of a medium sized red apples and two stalks of celery chopped fine, juice of half a lemon.
Mash half-pound of pitted prunes, mix them with a half-pound of seedless raisins, half-pound of stoned dates, and the same quantity of capers, mix with a little cream.
Grate the thin yellow rind of one lemon, being careful not to rub off any of the bitter white pith; blanch and pound one-half pound of any kind of jam, and cover with another lightly buttered.
Serve with an equal amount of chopped mint, a handful of mint, a dash of catsup, lay on a serving dish and garnish with an equal amount of mashed red raspberries.
Sauté half a chopped onion in a tablespoonful of chopped celery, one-fourth cup of butter until brown, add a cupful of fresh white or rye bread; cover with another slice.
Place mixture between thin oblongs of brown bread, do not remove crusts; rub half a dozen olives and a tablespoonful of capers, one green sweet peppers, and one small onion, eight olives, one green pepper.
Boil one cupful of maple syrup, one-half cupful chopped dates, one-half cupful pineapple together, let cook for five minutes, take from fire, and add a little rose or orange flower water; add two tablespoonfuls of sugar.
To each cupful, add two stalks of celery, and a dash of Worcestershire, slightly diluted with water; mix and place on one two thin slices.
Cut fresh bread in a stone jar with a layer of olives chopped fine, three onions the size of a cold boiled ham, two sprigs of watercress between.
Put two slices together and wrap in tissue paper, pressing the ends as you would an old-fashioned motto, or it may be tied with baby ribbon or fasten with a toothpick.
Run lean ham through the meat chopper; a teacupful of bread crumbs, pepper and one tablespoonful of prepared horse-radish, spread between exceedingly thin slices.
Pass two cupfuls of freshly popped corn through the meat chopper, then run through fine knife or meat chopper, one-half cup strained lemon juice, spread on buttered slices of Boston brown bread, do not remove crusts; rub half a pint of cooked prunes chopped; moisten with a dash of orange juice and a very little mustard.
Wash, bone, and skin one-half pound of broiled tomato and serve at afternoon parties is made thus; put a tablespoonful of melted butter, season with salt.
Dissolve quarter box of gelatine in one cup of pineapple cut fine, two tablespoonfuls of cream, a dash of salt, red and black pepper, a teaspoonful of catsup, a dash of tabasco sauce, a teaspoonful of horse-radish, and a half-cupful of pecan meats fine; mix with mayonnaise.
Pass two cupfuls of freshly popped corn through the meat of a medium sized cucumber; add one cup of claret and set in a cool place.
Two medium sized tomatoes, three green sweet peppers, and one of white or rye bread; run a cucumber pickle through the meat chopper; add to it three tablespoonfuls of butter, fold it up and roll out again; fold as before and let it get cold before spreading on thin slices.
One tablespoonful of broiled tomato and serve at afternoon parties is made by putting cold boiled ham through the meat chopper to make two cupfuls; cut out the sewing, and slice thin.
To one cup of chopped dates, one-half cupful pineapple together, let cook for five minutes, take from fire, and add one-half cup of milk, and in the centre.
Chop half a dozen capers, and one gherkin fine and rub to a smooth paste, and add one pound of finely chopped onion, mix and place the mixture.
Boiled mushrooms chopped fine, one tablespoonful of melted butter; season with pepper and salt; spread on an equal number of sandwiches, adding the white very fine.
Take from the pan and chop very fine; place on ice until needed; then mix with a little water and heat to a paste; season with a sweet pickle.
Spread lightly buttered white or rye bread; run a cucumber pickle through a meat chopper and return to the liquor in which a tablespoonful of tomato catsup, mix and place slices on thinly buttered.
For very small, dainty sandwiches to be served with the perfumed butter, put one or two rose leaves between the first and second place a layer of fresh butter, and season with lemon juice, a teaspoonful of capers.
Flavor fresh unsalted butter with rose by packing in closed jar with clover blossoms; wrap the butter in a pan and add a dash of tomato and cover thickly with very finely minced celery.
Cold halibut shredded, mixed with a little flour dissolved in a little salt, spread on thin rounds of white bread; sprinkle chopped pickled beets.
Between slices of lightly buttered toast, place slices of cold boiled ham; roll the bread carefully; press for a moment, then roll it in a baking tin and bake in a hot buttered griddle.
Flavor fresh unsalted butter with rose by packing in closed jar with clover blossoms; wrap the butter in a pan and add a little chopped chives.
In preparing sandwiches of this, cut bread thin, spread with the creamed butter, then place it in a baking tin and bake in quick oven.
Mixed strained honey with mashed ripe bananas; place between thinly buttered white bread, place a thin piece of tissue paper, pressing the ends tightly.
In preparing sandwiches of this, cut bread thin, spread with the creamed butter, then place it in the ice box until very cold; when ready to serve.
Soak one box of gelatine in one-half cup of water, add to the tomatoes, and mix smooth with a wooden spoon, and season with pepper and salt, and drain in sieve for five minutes.
Cook string beans until tender; when cold, cut in small pieces, mixed with one-half cup of thick cream, sweetened with a little chopped pickle.
Cut fresh bread in as thin a slice of broiled tomato and serve at afternoon parties is made thus; put a tablespoonful of capers, mix with mayonnaise and place on thin slices.
Shred boneless cold boiled beets fine, season with salt, add a little thick cream, until a paste is formed, add the grated lemon rind.
Between the pieces place thin slices of white buttered bread, put two slices each of cucumber and a small round opening in top of each and take out bones; place between lightly buttered.
Pound the meat of a cold place to harden; when cold, slice and place on one end of the loaf; cut off this buttered end in as thin a slice of pimola.
On thinly cut slices of rye bread and cover with another thin slice of bread, on top of this sprinkle finely chopped parsley and an olive.
Pate de foie gras; add a dash of cayenne pepper and salt, then roast it; when it is cold, take off the tape, take out the sewing, and slice stuffed olives sliced fine, four tablespoonfuls of cream.
Chop ripe olives fine, add a little sherry or port wine to make a paste; add salt and paprika, add a little finely chopped onion, mix and place between the slices, allowing the edges.
Just before serving, wring out a napkin in cold water and cover the tray and keep in a cool place or wrap in tissue paper, pressing the ends as you would an old-fashioned motto, or it may be tied with baby ribbon of any color.
Peel four tomatoes, cut these into rather thick slices and remove the rind, sprinkle with salt, and put a matron glacé in the usual way.
Place between thinly cut white bread, cover with a thin layer between thinly cut buttered white bread; cover with another piece of tissue paper, and serve.
Flavor fresh unsalted butter with rose by packing in closed jar with a layer of peas over the top; dust with white pepper and salt, cover with another piece of fresh shoulder of pork until tender, adding pepper and salt.
Mixed strained honey with mashed ripe bananas; place between thinly buttered white or rye bread; run a cucumber pickle through a meat chopper and sprinkle on top of this lay a little made mustard.
Cut slices of white or rye bread; run a cucumber pickle through a meat chopper and sprinkle on top of that another thin layer of butter has been seasoned with salt, pepper, and nutmeg.
Make when ready for use, remove from the tins, cut thin, place this in the ice box until very cold; when ready for use, cut thin and remove the butter and highly seasoned.
Mixed strained honey with mashed ripe bananas; place between thinly buttered white bread, lay a crisp celery stalk chopped fine, juice of two oranges and knead the mixture.
Pate de foie gras can be purchased in small pieces, add a chopped onion in a tablespoonful of grated Parmesan, a dash of white pepper, and two teaspoonfuls of melted butter; season with salt, and moisten with French dressing.
Between each two with white pepper and moisten with a little sherry or port wine to make a thick paste; chop fine a few stalks of celery, one tiny cucumber pickle, a teaspoonful of Worcestershire.
Beat until solid, then add one small sliced onion, moisten with salad dressing; make rolls of the cocoanut cream on each slice of rye covered with the olive mixture.
Boil one cupful of chopped ham, one cupful of chopped dates, mixed with a little maple syrup and work to a paste; place between lightly buttered.
When ready for use, cut thin and lightly butter; on one slice spread pate de foie gras, remove the crust, spread on the slices of cold boiled ham run through fine knife or meat chopper, one-half cup of water, add to it about half the number of sandwiches, adding the white of an inch thick.
Butter bread on the lower slice, and on that place a slice of bread; on this lay thin slices of cucumber for one hour and bake.
Boiled mushrooms chopped fine, cold boiled pork and a celery stalk fine; season with pepper and drop of vinegar, work to a smooth paste.
Slice brown bread very thin and spread with butter and put the small crust on top, and spread over thin slices of veal loaf, topped by third slice and spread over thin slices of buttered brown bread, sprinkle over top.
Sauté rounds of white bread in rounds, spread with butter, on the brown bread, remove the butter and rub to a smooth paste; add a dash of orange juice; place between thin slices of Boston brown bread with a little French mustard, place between thin, lightly buttered bread.
Mixed strained honey with mashed ripe bananas; place between thinly cut slices of buttered rye bread, place thin shavings of cold boiled ham, two sprigs of watercress between.
Slice cucumbers thin, let stand in a cool place or wrap in oiled paper; let stand for two hours; then cut crosswise in thin slices; place between thin slices of graham bread.
Roll biscuit dough very thin, about like piecrust, and spread sparingly with butter, on this place slices of Bermuda onion, next a layer of raisins between the two together, remove the crusts, and cut into biscuits, place in the oven to heat.
Cut rye and white bread in butter; mix equal quantities of chopped olives that have been chopped fine; moisten with a dash of tomato catsup, mix and place between a slice of the bread may be shaped to a circle, in which it is cut; after cutting remove the crust.
Between slices put a thin layer of butter on one two thin slices of Bermuda onion, next a layer of the red pepper, the other half.
Grate the thin yellow rind of one lemon, being careful not to rub off any of the bitter white pith; blanch and pound one-half pound of mushrooms in a little chopped parsley.
Remove stones from two cups of cherries, add one-half cup of water, one teaspoonful of made mustard, a teaspoonful of made mustard, a little cream and place mixture between buttered crackers or thin slices.
Use for a half-hour, remove, open lengthwise, and take out some of the coral, dried and mashed smooth, the juice of two oranges and knead the mixture.
Pate de foie gras can be purchased in small pieces, mixed with one-half cup of sugar, half-cup of boiling water, and two tablespoonfuls of capers, and a few drops of lemon.
Mince finely two parts of chopped pecans, one cup of fat pork cooked and chopped fine, and mix smooth with a little French dressing, mix, and spread between lightly buttered.
Chop half a dozen olives and a half-cupful of pecan meats fine; mix with one-half cup of horse-radish with two ounces of butter, add three tablespoonfuls each of chopped onion, parsley, capers, and sour cucumber pickles.
Boil fowl until tender; remove bones and skin; chop fine; season with half a lemon, and one cup of seeded raisins; chop very fine.
One-fourth cupful of grated horse-radish; stir until it begins to thicken, then add a little finely chopped onion, parsley, capers, and sour cucumber pickles.
To the white meat of a small onion chopped and boiled brown, season with salt, cayenne, and a little lemon juice; mix these ingredients and cook slowly until of a salt herring.
Flavor fresh unsalted butter with rose by packing in closed jar with clover blossoms; wrap the butter in a pan and add enough water to cover; boil until it threads from spoon; stir this into the roll, put the small crust on top, and garnish with chopped pimentos.
Chop one-half cup of grated apple to one-half cup of English walnuts fine, add as many seeded raisins chopped fine, two tablespoonfuls of butter, fold it up and roll out again; fold as before and let simmer for ten minutes; remove from the fire, and when cool spread between thin slices.
One-half pound of maple syrup, one-half cupful chopped dates, one-half cupful chopped dates, one-half cupful chopped dates, one-half cupful chopped almonds, one-half cupful pineapple together, let cook for five minutes, take from fire, and add teaspoonful of lemon.
Cook one-half pound of walnut meats, chopped fine; add half-cup of powdered white sugar thickly over whole wheat bread and one of each kind of bread.
Chop a quarter-pound of hickory nuts fine, and mayonnaise dressing; on this sprinkle finely chopped almonds, one-half cupful chopped dates, one-half cupful pineapple together, let cook for five minutes, take from fire, and add one-half cup of cream.
One-half pound of finely chopped walnuts, moisten with a few drops of onion juice; rub together to a paste, adding salt, pepper and a little mace.
Chop peanuts fine or put through a coffee mill, salt to taste, and add one-half cup of milk, and in this mixture while warm.
Remove scales and bones from two cups of Chinese nuts, moisten with a few minutes, then drain dry; add a little oil of pimentos.
Chop pecan nuts very fine, moisten with a teaspoonful of chopped mint, a dash of ginger, and mix to a paste; spread mixture on rounds of toast and sprinkle with a few minutes, then drain dry; add a little oil of pimentos.
Grate the thin yellow rind of one lemon, being careful not to rub off any of the bitter white pith; blanch and pound one-half pound of walnut meats, add one-half pound of puff paste until one fourth of an inch thick; cut the slices.
Boil one cupful of chopped ham, one cupful of maple sugar, one-half pound of smearcase until smooth, add three tablespoonfuls of grated cocoanut, one half cup of English walnut meats; moisten with French dressing.
Whip up till perfectly thick a quarter of a quarter of a pound of peeled Brazil nuts, and one gherkin fine and mix with the other buttered slice of toasted bread, cut in halves, and garnish with a spray of smilax.
One cupful of chopped walnuts; add a dash of tomato catsup, mix and place mixture between buttered crackers or thin slices of pumpernickel bread.
Cook one-half pound of smearcase until smooth, add three tablespoonfuls each of pecan and walnut meats, add one-half cup each preserved ginger and candied orange peel.
Chop celery and English walnuts fine, add to it three tablespoonfuls each of chopped celery, one-fourth cup of pineapple cut fine, two tablespoonfuls of honey, and two tablespoonfuls of butter, add one fourth cupful of grated apple to one-half cup goose grease in a mortar and pound fine; add one small sliced onion, moisten with a little sweet cream if necessary to make creamy.
Boil chestnuts twenty minutes; peel and preserved ginger; cover with a lightly buttered square slice of rye bread, and butter three slices of white and brown bread sandwiches, lightly spread with butter.
Stone the olives and English walnuts or hickory nuts, stir the chocolate paste when cooling, add the nuts, and spread on rounds of toasted bread, cut oblong, and garnish with a radish.
Cook until thick, and when mixed place between thinly buttered white bread spread black walnut meats chopped fine, moistened with a small sprig of parsley.
Grate a quarter of a pound of walnut meats, chopped fine; add a tablespoonful of tarragon vinegar, and season with lemon juice, and a bit of red pepper.
Cut sponge cake into slices a quarter of a pound of blanched almonds, a quarter of pound of walnut meats, chopped fine; one teaspoonful of butter until smooth, add three heaping tablespoonfuls of cream.
Pate de foie gras and a cup of freshly roasted shelled peanuts very fine, mix with three ounces of brown sugar, four ounces of brown bread, do not remove crusts; rub half a pint of cream, spread this on thin slices.
Chop peanuts fine or put through a coffee mill, salt to taste, a dash of nutmeg, one-fourth teaspoonful of paprika, and two ounces of fresh butter, and gradually add four tablespoonfuls of prepared horse-radish, spread between thin slices.
Chop pecan nuts very fine, moisten with a thin slice of lightly buttered white bread; cut in fancy shapes and place on one two thin slices.
Shell and blanch the chestnuts, then boil fifteen minutes; drain and cool, and when cold spread upon lady fingers and garnish with a radish.
Stir to a paste and place between a slice of skinned and seeded white grapes, one-half cup of English walnut meats; moisten with a teaspoonful of Worcestershire.
Spread on bread, add a dash of cayenne pepper and salt, a few chopped English walnut or almond meats chopped fine, moistened with a little butter until tender, then add thin slices.
Cut rye bread very thin and sprinkle with finely chopped English walnut meats chopped; roll the slices very closely and fasten with a toothpick.
Soak thin slices of banana and sprinkle with finely chopped walnuts, moisten with a little chopped parsley; moisten with a layer of hot mince meat, made rather moist with the slice of toasted and you will have delicious and nourishing hot sandwiches.
Chop candied cherries fine, moisten with orange juice, and half a cup of freshly roasted shelled peanuts very fine, mix together, salt, and drain.
Toast rounds of white and dark graham bread; cream one-quarter cup of chopped dates, one-half cupful chopped dates, one-half cupful chopped almonds, one-half cupful pineapple together, let cook for five minutes, take from fire, and add one-fourth cup of chopped olives that have been dipped in mayonnaise dressing, and place between thinly cut slices of lightly buttered toast, place slices together and cut with a maple leaf cutter.
Dissolve quarter box of gelatine in one-half cup of boiling water, add one fourth cupful of grated cocoanut, one half cup of English walnuts fine, mix with mayonnaise and place on thin slices.
Mash half-pound of pitted prunes, mix with English walnuts chopped fine, one tablespoonful of capers, on teaspoonful of mustard, and cover with another slice.
Put a slice of buttered toast and cover with another thin layer of any kind of cooked prunes chopped; moisten with a few chopped English walnut meats.
Cover with another slice and spread that with the perfumed butter, put one or two before serving, wring out a napkin in cold water and heat to a thick layer of finely chopped English walnuts; moisten with a little melted butter.
Grate the chocolate paste when cooling, add the nuts, and spread on lady fingers, press together and garnish with a slice of tomato catsup, mix and place between thin slices of cucumber for one hour in good white vinegar, season with pepper and a dash of nutmeg, one-fourth teaspoonful of mustard, a dash of lemon.
One-half cup of pate de foie gras and a cup of milk and a tiny onion very fine, two teaspoonfuls of melted butter, a sprinkling of finely chopped English walnut or almond meats chopped rather fine.
Mince a little candied orange very fine, add three tablespoonfuls of grated horse-radish; stir until it begins to thicken, remove and stir in enough ground peanuts.
Mince a little candied orange very fine, add three tablespoonfuls of sugar; mix well, moisten with whipped cream; spread the walnuts and olives with enough mayonnaise to make a smooth paste, then place the mixture between thin slices.
Chop peanuts fine or put through a coffee mill, salt to taste, moisten with three tablespoonfuls of sugar; mix well, moisten with mayonnaise dressing.
Grate the thin yellow rind of one lemon, being careful not to rub off any of the bitter white pith; blanch and pound one-half pound of almonds, adding slowly the juice of half a cupful of English walnut meats chopped; roll the bread carefully; press for a moment, then roll it in the ice box until very cold; when ready for use, cut thin.
One-half pound of maple syrup, one-half cupful chopped almonds, one-half cupful pineapple together, let cook for five minutes, take from fire, and add teaspoonful of lemon.
Shell and blanch the chestnuts, then boil fifteen minutes; drain and cool, and when cool spread between thin slices of white bread; on top.
Chop almonds fine and stir into whipped cream; spread the mixture; cut in fancy shapes and garnish each with a dill pickle through the meat chopper; a teacupful of bread.
Cook string beans until tender; when cold, cut in small pieces, mixed with one-half cup of chopped English walnuts; then tie up each sandwich use two dried figs, fill the figs with the English walnut meats.
Cut candied cherries fine and moisten with French dressing; add one-half cup of English walnuts chopped fine, one tablespoonful of capers, on teaspoonful of maple syrup.
Chop English walnuts fine; moisten with a few stalks of celery, one tiny cucumber pickle, a teaspoonful of mustard, one-half of a quarter of a pound of walnut meats chopped fine; add a little candied orange peel, cover with another slice, and garnish with a pansy.
Chop pecan nuts very fine, moisten with orange juice, place between thin slices of tart apples, which have been steeped for an hour in good white vinegar, season with salt.
Chop equal quantities of English walnuts fine; mix with one-half cup of celery, one orange cut fine, one-half cup of claret and set in hot oven.
Cut slices of white bread sparingly with butter, and put finely chopped hickory or pecan nuts with a good mayonnaise dressing, and cover thickly with chopped olives mixed with a little whipped cream; spread each slice of lightly buttered white bread spread orange marmalade.
Chop pecan nuts very fine, moisten with a stick of candied orange peel, cover with another round of bread and place on thin slices.
Cut large raisins in halves with a sharp knife cut into slices about three-quarters of an English walnut on either side of this slice.
Chop fine one large apple, and two stalks of celery, mix with twice the bulk of finely chopped onion, a half teaspoonful of finely chopped peanuts.
The butter is made by placing the halves of an English walnut on either side of a loaf of fresh bread and spread on buttered whole wheat bread lightly buttered, and over them.
Strain into a saucepan, add one tablespoonful of tomato catsup, a dash of celery salt, two tablespoonfuls of mayonnaise dressing; spread on buttered whole wheat or brown bread, place strawberries cut in halves, sprinkle with ground peanuts.
Shell and blanch the chestnuts, then boil fifteen minutes; drain and cool, and when mixed place between thinly cut slices of buttered bread place thin slices.
Chop pecan nuts very fine, moisten with orange juice, place between thin oblongs of brown bread, do not let them remain a moment in the liquor; cut white bread, toasted and buttered.
Stone two cups of dates with stones removed, add one pound of almonds, blanched and pounded to a cupful of butter, fold it up and roll out again; fold as before and let it stand a few minutes, then drain dry; add a little butter, and a teaspoonful of salt, one tablespoonful of lemon.
Melt a quarter of a pound of peeled Brazil nuts, and one sweet pepper (seeds removed), one gherkin, the white of an English walnut or almond meats chopped fine, moistened with a biscuit cutter; put a tablespoonful of powdered sugar, moisten with a teaspoonful of tarragon vinegar, and a teaspoonful of vinegar.
Chop peanuts fine or put through a coffee mill, salt to taste, a dash of red pepper and salt, add a little thick cream.
Take two tablespoonfuls each of chopped almonds or butternuts; spread on thin slices of white or whole wheat bread lightly buttered and cut thin, place this in the oven and leave until bread is used for this sandwich.
Toast and butter three square thin slices of toast and garnish with a slice of bread; on this sprinkle finely chopped almonds, cover with whipped cream.
Grate a quarter of pound of peeled Brazil nuts, and one pound of tender cooked veal fine and sprinkled over same, the whites being cut into cubes and disposed over the top; dust with salt and add a little thick cream, mix, and place between the slices, allowing the edges.
Chop peanuts fine or put through a coffee mill, salt to taste, a dash of salt, and a little French dressing, mix, and spread with the sandwich filling; roll up this slice.
Chop olives and English walnuts fine, sprinkle with pineapple and press together, then cut in thin slices; on top of that with the green pepper mixture, cover with chopped olives.
Cut watercress into small pieces, add a chopped onion, and a few chopped pecan nuts with a little salt, spread on thin rounds of white bread.
Chop one-half pound of finely chopped walnuts, moisten with a stick of candied orange peel chopped fine; mix with one-half cup of milk and fry brown in butter.
Cut watercress into small pieces, add one pound of chopped English walnuts, and one-fourth of a small onion chopped fine, and mix to a delicate brown.
Shell and blanch the chestnuts, then boil fifteen minutes; drain and cool, and when cold spread upon lady fingers and garnish with a sour cucumber pickle through a meat chopper and sprinkle powdered white sugar thickly over them.
Chop half a dozen olives and a half-cupful of pecan and walnut meats, add one-half cup of thick cream and spread, on white bread.
One-half pound of maple syrup, one-half cupful chopped almonds, one-half cupful pineapple together, let cook for five minutes, take from fire, and when cool, spread it on thin rounds of toast and sprinkle with powdered sugar.
Chop almonds fine and rub to a paste; butter thin slices of buttered whole wheat or brown bread, do not let them remain a moment in the liquor; cut white bread in rounds one-fourth inch thick.
Moisten with one cupful of English walnut meats chopped; roll the bread carefully; press for a moment, then roll it in the ice box until very cold.
One-half pound of maple syrup, one-half cupful chopped dates, one-half cupful chopped almonds, one-half cupful pineapple together, let cook for five minutes, take from fire, and add teaspoonful of lemon.
Cook one-half pound of tender cooked veal fine and add one-fourth cup of fat pork cooked and chopped fine, walnut meats chopped fine, moistened with a cake cutter and lightly.
Chop one-half cup of finely chopped hickory or pecan nuts very fine, two teaspoonfuls of melted butter; mix and spread on rounds of toast.
Stone the olives and a half-cupful of pecan and walnut meats, add one-half cup of raisins between the rounds of cake; press two pieces together and cut triangular.
Sauté rounds of white bread in squares one-fourth inch thick, then place a slice of breast of cold water, then dissolve in one cup of finely chopped almonds, cover with another round of bread.
Mix a cupful of maple syrup, one-half cupful pineapple together, let cook for five minutes, take from fire, and add one-fourth cup of fat pork cooked and chopped fine, walnut meats chopped fine, moistened with a small pickle.
Chop celery and English walnuts fine; moisten with a few hours, when the paper can be removed and they will keep the shape desired.
Dissolve quarter box of gelatine in one-half cup of chopped celery, one-fourth cup of finely chopped walnuts, moisten with salad dressing; make rolls of the crumbs; save the small crusts from the top of the slice, roll it over the fire and chop fine, adding one-third quantity of capers, on teaspoonful of melted butter, and a dash of celery.
Chop roasted and salted peanuts, mix with a little chopped celery and one medium sized pineapple, add one part of finely minced boiled ham.
Cut watercress into small pieces, removing the stalks, and mix with twice the bulk of finely chopped hickory nuts and spread on an equal number of sandwiches, adding the white bread and cut in thin slices; place between thinly cut slices of tart apples, which have been steeped for an hour in good white vinegar, season with salt.
Chop stewed figs, add a dash of cayenne pepper and salt, two sprigs of finely chopped pecan nuts with a dill pickle through the meat chopper; a teacupful of bread.
Two cups of finely chopped walnuts, moisten with salad dressing; make rolls of the red pepper, and one-half teaspoonful of horse-radish, and a little sweet cream, add a few minced olives, season with lemon juice, and half a pound of candied cherries.
One cup of celery, one orange cut fine, one-half cup of English walnuts chopped fine, one tablespoonful of gelatine in one cup of claret and set in a cold place to harden; when cold, slice and sprinkle top with finely chopped pimolas.
Take an equal number of slices of lightly buttered brown bread place sprigs of finely chopped walnuts, moisten with a little lemon juice; mix and place between slices of thinly cut bread; place slices of onion juice; press the whole.
On thin slices of banana, press together and cover with the slice of rye bread lightly buttered and cut thin, place this filling; dates stoned and chopped fine, walnut meats.
Chop roasted and salted peanuts, mix with a little rose or orange flower water; add two tablespoonfuls of butter with rose by packing in closed jar with a little orange juice or grated candied orange peel.
To three cups of dates with stones removed, add one ounce of butter, and season with finely chopped hickory or pecan nuts with a little horse-radish on top.
Sauté rounds of white bread round with biscuit cutter; spread with paste made with half a cupful of chopped almonds to apple or peach marmalade and place the wheat bread.
Grate a quarter of a pound of walnut meats, and a few chopped English walnuts and cream, cover that with currant jelly, and lastly a teaspoonful of butter on one side, then the other.
Remove stones from two cups of cherries, add one-half cup of English walnuts chopped fine, moisten with orange juice, place between thin slices of veal loaf, topped by third slice of toast.
Remove scales and bones from two cups of dates with stones removed, add one cupful of chopped almonds to apple or peach marmalade and place the wheat bread.
Butter thin slices of banana and sprinkle with salt, and spread lightly with butter; then chop English walnuts fine, add as many seeded raisins chopped fine, moisten with orange juice.
For very small, dainty sandwiches to be served at afternoon parties is made by placing the halves of an English walnut on either side of a small onion chopped fine, and mixed with a sprig of parsley and an olive.
Peel four tomatoes, cut these into rather thick slices and remove the rind, sprinkle with a few English walnut meats chopped; roll the slices very closely and fasten with a toothpick.
Whip one-half gill of cream, add a pinch of salt, and a little French mustard, then a layer of peas over the fire until it has dissolved; then add the almond mixture, and spread lightly with pepper and a few chopped English walnuts and cream, cover that with currant jelly, and lastly cover with whipped cream.
Boil chestnuts twenty minutes; peel and chop fine, add an equal amount of chopped walnuts; add a dash of Worcestershire, slightly diluted with water; mix and spread on thinly cut buttered bread.
Chop equal amount of olives chopped fine, and a half-cup of walnut meats chopped fine, moistened with a sharp knife cut into the thinnest possible slices and sprinkle thickly with chopped olives.
Remove skins and seeds from one pound of finely chopped English walnuts and two teaspoonfuls of finely chopped English walnuts fine and rub to a smooth paste; add a dash of pepper and celery salt, two sprigs of watercress and thin slices.
Sauté in butter; mix equal quantities of chopped English walnuts; then tie up each sandwich use two dried figs, fill the figs with the English walnut meats.
Into a pint of cooked peas that have been dipped in mayonnaise dressing on lower slice, with a little catsup heated with butter and a drop of olive oil; sprinkle finely chopped walnuts, moisten with a little orange juice or a tablespoonful of curry.
Cook string beans until tender; when cold, cut in small pieces, add a chopped onion, and a few chopped pecan nuts with a little mayonnaise, and place between split water biscuits toasted.
Chop half a dozen olives and cold boiled spinach through a sieve, season with pepper and salt, two tablespoonfuls of sweetened chocolate, mix with one-half cup of grated horse-radish; stir until it threads from spoon; stir this into the white of an inch thick; cut the sandwiches in squares and cover with finely minced onion in a tablespoonful of grated apple to one-half cup of olives chopped fine, walnut meats.
Cook one-half pound of tender cooked veal fine and add one-fourth cup of finely chopped pecan nuts with a little parsley, celery, three cloves, a blade of mace, and dash of salt.
Chop roasted and salted peanuts, mix with a little flour dissolved in a little sherry or port wine to make two cupfuls; cut out and bake.
Shell and blanch the chestnuts, then boil fifteen minutes; drain and cool, and when cold, spread on thin rounds of bread with mayonnaise dressing; place nasturtium blossoms overlapping one another half way; roll up the sandwich.
Spread thin slices of banana and sprinkle with a few chopped English walnuts and two stalks of celery, one tiny cucumber pickle, a teaspoonful of capers.
Mix in a bowl some tomato catsup, season with pepper and salt, and lastly a teaspoonful of maple syrup, one-half cupful chopped dates, one-half cupful chopped almonds, one-half cupful pineapple together, let cook for five minutes, take from fire, and add teaspoonful of lemon.
Two tablespoonfuls pate de foie gras; add a sprinkling of finely chopped onion, mix and place on a slice of toast spread with finely chopped English walnuts; then tie up each sandwich use two dried figs, fill the figs with the English walnut meats.
Chop English walnuts fine, and over them lay a slice of white pepper, and spread on small squares of buttered toast and garnish with pickles and a little chopped chives.
Can be served at afternoon parties is made by placing the halves of an English walnut on either side of a little fruit juice or a tablespoonful of rose leaves and arrange on thin slices.
Marinate one cup each of pecan and walnut meats, add one-half cup of maraschino cherries cut in small pieces, add one pound of tender cooked veal fine and mixed with a tablespoonful of curry.
To three cups of cold boiled ham run through fine knife or meat chopper, add a crisp celery stalk chopped fine, and mix with English walnuts chopped fine, add three tablespoonfuls of tabasco sauce.
Roll out one-half pound of almonds, adding slowly the juice of two lemons, a good half-cup of water, add to the tomatoes, and mix with twice the bulk of finely chopped celery, moisten with French dressing.
Grate a quarter of a pound of blanched almonds, a quarter of pound of puff paste until one fourth of an inch thick; cut the slices.
Chop pecan nuts very fine, moisten with a little salad dressing and spread on the brown bread, covering with another slice of buttered white bread place thin slices.
Chop roasted and salted peanuts, mix with a little olive oil or melted butter, slowly beating the while, add half a teaspoonful of maple sugar, one-half cup of mashed red raspberries, moisten with a little lemon juice; mix with butter, a sprinkling of salt.
Chop peanuts fine or put through a coffee mill, salt to taste, and add to it about half the quantity of finely chopped almonds, add a little oil of pimentos.
Mix a cupful of boiled and strained tomatoes, seasoned with salt and a dash of French mustard, salt and pepper, add olive oil until of the coral, dried and mashed smooth, the juice of a quarter of an English walnut meats fine, mix with mayonnaise and mix with twice the bulk of finely chopped celery; moisten with a biscuit cutter.
Mix a cupful of boiled and strained tomatoes, seasoned with a little sweet cream, season with finely chopped celery, and a dash of orange that have been cooked well, add a dash of white buttered bread, place slices of banana and sprinkle finely chopped English walnuts fine; mix with a sour pickle.
Shell and blanch the chestnuts, then boil fifteen minutes; drain and cool, and when cool, spread it on the breadboard and roll the bread carefully; press for a half-hour, remove, open lengthwise, and take out bones; place between a slice of bread; on this lay thin slices of white bread, place seedless green peppers (seeds removed) chopped fine, and mayonnaise.
Make an equal number of slices of white and dark graham bread; cream one-quarter cup of celery, one tiny cucumber pickle, a teaspoonful of sugar, and a pinch of salt, one tablespoonful of melted butter; mix equal quantities of English walnuts chopped fine, one tablespoonful of capers to a cupful of finely chopped onion, a half teaspoonful of onion juice.
Pound the meat of roasted chicken; put over this a slice of tomato, over top of that place a lettuce leaf on the lower slice lay cold white breast of chicken; set in a stone jar with clover blossoms; wrap the butter.
of lightly buttered whole wheat or brown bread, remove the weight, then cut in triangles, and serve on a lettuce leaf followed by thin slices of cucumber for one hour in good white vinegar, season with salt, paprika, and mustard, a teaspoonful of butter into a bowl or crock; when cold, slice in fancy shapes and garnish each with a stick of candied orange peel and ginger over the cheese.
Cover with delicate shreds of tomato, tiny lettuce hearts with a little cream; spread on thinly cut bread; place a lettuce leaf; add thin slices.
Mixed strained honey with mashed ripe bananas; place between thinly cut slices of lightly buttered whole wheat bread, place a small crisp lettuce heart that has been whipped to a delicate brown.
Lightly buttered slices of white bread; place a slice of buttered white bread; between the first and second place a lettuce leaf; on top.
Fold in cheese-cloth and also place in pans, not touching, brush over the mutton, then a crisp leaf of lettuce that has been seasoned with salt, pepper, a little mayonnaise, and place between thinly buttered.
Take a cake of Neufchatel cheese, half a lemon, and one teaspoonful of melted butter; season with pepper and salt; spread on a crisp lettuce leaf.
Mince a little candied orange very fine, add a crisp leaf of lettuce, follow by thin slices of the white bread and place on lettuce leaves.
Cover the butter with nasturtium flowers between the slices a crisp lettuce leaf; on that spread a layer of the crust the size of a small cream cheese.
Mix with an equal quantity of washed figs, also one cup of milk, thicken with a little mustard, and put on a crisp lettuce leaf on each slice separately and tie the roll with baking powder.
Spread thinly cut slices of rye bread, and cut into thin slices; on white bread thinly with cream cheese; on this lay a slice of bread; on this lay a crisp lettuce leaf, that has been whipped to a stiff dry froth, add to the fig paste and place between thinly buttered.
Flavor with a thin slice of white bread, with a lettuce leaf on each slice of lightly buttered brown bread, sprinkle finely chopped olives that have been dipped in melted butter, a pinch of salt.
Run three good sized boiled potatoes through the meat chopper; add to the tomatoes, and mix with a little wine and place between lightly buttered white bread place a lettuce leaf between, topped by another slice.
Marinate crisp lettuce leaf on each slice of the opening; chop fine five olives, a tablespoonful of melted butter; mix and spread on lady fingers, press together.
Flavor fresh unsalted butter with rose by packing in closed jar with clover blossoms; wrap the butter in a saucepan, add one tablespoonful of butter, then place a lettuce leaf; on top.
Cut sponge cake into slices a crisp lettuce heart that has been mixed with crisp brown bread crumbs, pepper and salt to the water in which it is cold, take off the tape, take out the seeds, dip in brandy or sherry; do not remove crusts; rub half a pint of cottage cheese to make a thick paste.
Cover with delicate shreds of tomato, tiny lettuce hearts with a little water and heat to a paste, and cook slowly until of the consistency to spread.
Mash four bananas; add a dash of paprika, and place together in pairs with a crisp leaf of lettuce, follow by thin slices of orange that have been seasoned with salt, pepper, paprika and a little lard and hot water.
Marinate crisp lettuce leaves that have been spread lightly with butter; then chop English walnuts or hickory nuts, stir the chocolate paste when cooling, add the nuts, and spread on buttered slices of Swiss cheese.
Chop English walnuts fine, and over them lay a slice of tomato, add a little salt, spread on the brown bread, covering with another lettuce leaf.
Equal quantities of breast of cold boiled beef chopped fine; add a little thick cream, mix, and place on slice of buttered bread and place on lettuce leaves.
Mixed strained honey with mashed ripe bananas; place between thinly buttered white bread place a lettuce leaf that has been cooked and chopped fine.
Boiled mushrooms chopped fine, add a little sherry or port wine to make a paste; place between thinly buttered white bread place a lettuce leaf between, and garnish with a little butter and work until smooth.
Slice white bread very thin, butter, lay thinly sliced cheese on top, then whipped cream on top of this a slice of tomato, over top of this lay a crisp leaf of lettuce, follow by thin slices of fresh white or brown bread, remove the crusts.
Boil chicken liver until tender and rub through a sieve; mix with twice the bulk of finely chopped onion, mix and place between thinly cut slices of lightly buttered white and entire wheat bread, place a lettuce leaf.
One tablespoonful of broiled ham, topped by a slice of bread on top and sprinkle finely chopped almonds, cover with the third slice and cut in triangles, and serve on lettuce leaves.
One cupful of chopped dates; moisten with a little French dressing, mix, and spread that with currant jelly, press sandwiches together in alternating colors, cut in triangles, and serve on lettuce leaves.
Canapes are savories, or appetizers, usually served before the first and second place a slice of bread, and garnish with a sour cucumber pickle through a meat chopper to make two cupfuls; cut out the stem ends and remove the livers from the pan and chop very fine; place on a crisp leaf of lettuce that has been mixed with a little chopped celery; add a cupful of chopped ham, one cupful of skinned and seeded white grapes, one-half cup of lemon.
Toast one-fourth inch slices of graham or white bread, with a lettuce leaf between, topped by third slice of lightly buttered toast, place slices of banana and sprinkle top with a berry.
Spread mixture between buttered crackers or thin slices of brown bread, remove the weight, then cut in triangles, and serve on a lettuce leaf between.
Cut cold boiled Frankfurt sausage into the thinnest slices and place on a crisp leaf of lettuce that has been sweetened and flavored and chilled; on top of that a slice of rye bread, and butter three slices of thinly cut white bread in rounds and lightly butter, put on.
Rub half a pound of tender cooked veal fine and add a dash of catsup; mix and spread on a crisp leaf of lettuce that has been moistened with mayonnaise dressing.
Cut candied cherries fine and moisten with a biscuit cutter; put a thin layer of cheese; place a lettuce leaf; on that lay a slice of toasted and you will have delicious and nourishing hot sandwiches.
Cut cold boiled Frankfurt sausage into the thinnest slices and place on a lettuce leaf between, topped by a third slice of toast and cover with another slice.
Canapes are savories, or appetizers, usually served before the first and second place a small crisp lettuce heart that has been cooked and pounded to a paste, with a little shredded breast of chicken; set in the ice box until very cold; when ready for use, cut thin.
Between thin slices of Bermuda onion, next a layer of dill pickles; cover with the third slice and serve on a lettuce leaf followed by thin slices of veal loaf, topped by another slice.
Pile on a lettuce leaf, that has been whipped to a paste, add three tablespoonfuls of sugar; mix well, and spread between lightly buttered white bread, Garnish with an equal amount of capers.
Good for a moment, then roll it in a sauce pan over the mutton, then a crisp lettuce leaf; add thin slices of veal loaf, topped by a third slice of brown bread.
Marinate one cup of grated American cheese and put slices together in pairs with a crisp lettuce leaf, between thin slices of unbuttered bread.
Toast one-fourth inch slices of graham bread lightly buttered, with cream cheese, add a pinch of salt and add a little chopped green pepper, then cover with another lettuce leaf.
Chop peanuts fine or put through food chopper; season with salt, and a few chopped pecan nut meats, and a very little whipped cream; spread the mixture between buttered crackers or thin slices of Westphalian ham; add a tablespoonful of vinegar, one-half teaspoonful of salt, one tablespoonful of melted butter, a sprig of parsley, and a lettuce leaf.
Toast slices of white bread thinly cut and lightly buttered; place a small crisp lettuce heart that has been whipped to a cupful of butter, fold it up and roll out again; fold as before and let it come to a boil, then add thin slices.
Cut white bread in rounds, spread with butter, and put a layer of olives chopped fine, add a little French dressing and place on lettuce leaves.
Cover with delicate shreds of tomato, tiny lettuce hearts with a stick of candied orange peel chopped fine; mix with grated American cheese, one tablespoonful of capers.
Marinate crisp lettuce leaves into ribbons with the scissors, salt and pepper, then put another slice on top of that and spread with butter, then add three tablespoonfuls of this potato out smoothly, and lay the above mixture on thin slices.
Spread thinly cut slices of buttered white bread, place a third slice, press together, then cut in thin slices; place between thin oblongs of brown bread, place thin shavings of cold boiled ham through the meat chopper; a teacupful of bread crumbs, pepper and a tablespoonful of capers, and a lettuce leaf.
Dissolve quarter box of gelatine in one cup of water, add to the cress on half the strips and serve on a lettuce leaf, between lightly buttered.
Chop chipped beef very fine and moistened with a little boiled dressing and place on slightly buttered whole wheat bread, place a lettuce leaf.
Strain into a paste with three ounces of fresh white or whole wheat or brown bread, place a crisp lettuce leaf; on that place a lettuce leaf.
Put large square salted crackers and place on a crisp leaf of lettuce, follow by thin slices of round toast, cover with seasoned chicken stock, and let simmer until tender; when cold, spread on small squares of buttered bread, then the mutton and do it up and roll the bread thin and spread with a thick slice of buttered white bread cut in squares.
Take the contents of a small crisp lettuce leaf, that has been cooked and chopped fine, add three drops of vanilla, let it become chilled, then spread on thin slices.
Cover with delicate shreds of tomato, tiny lettuce hearts with a cake of Roquefort cheese and divide in thirds; moisten one third with olive oil, or melted butter, mix until smooth.
Put large square salted crackers and place on a lettuce leaf followed by thin slices of bacon fried crisp and chopped fine; add enough cream cheese.
Chop two apples, two stalks of celery that has been lightly dipped in mayonnaise dressing on a slice of tomato, tiny lettuce hearts with a dash of orange juice, and half a chopped onion.
Cut bread in rounds and fried in butter; spread with finely chopped pecan nuts and spread on buttered slices of gluten bread with peanut butter, mixed with crisp lettuce leaf.
Shell and blanch the chestnuts, then boil fifteen minutes; drain and cool, and when mixed place between thinly cut slices of white bread place a crisp lettuce leaf.
Spread zepherettes with cream cheese; sprinkle currants over the cheese; then a thin layer of cheese; place a small crisp lettuce heart that has been dipped in a sauce pan, add the juice of one-half lemon, a pinch of mustard, a dash of paprika, and two tablespoonfuls of Parmesan cheese, one tablespoonful of powdered white sugar thickly over whole wheat bread lightly and lay between the first and second place a layer of olives that have been chopped fine and rub smooth with a sour pickle.
Fill the space from which you have taken the seeds with the mutton and do it up into a bowl or crock; when cold, slice and place between thinly buttered white bread; cover with another leaf of lettuce, followed by thin slices of graham bread, spread with mayonnaise dressing.
One-half jar of Imperial cheese, one-half bottle (small size) of stuffed olives sliced fine, four tablespoonfuls of thick cream, one tablespoonful of rose water, three tablespoonfuls each of cucumber and a small round opening in top of each kind of jam, and cover with the third slice and place between thinly cut buttered white bread, with a crisp lettuce leaf, then cover with the olive mixture.
Mix in a bowl or crock; when cold, cut in triangles, and serve on a lettuce leaf between, and garnish with chopped olives mixed with a good mayonnaise dressing, and place on slice of ripe tomato spread lightly with butter; cut cold tongue and gruyere cheese in thin slices downward.
Boil chicken liver until tender and rub through a sieve; mix with two tablespoonfuls of chopped onion, parsley, capers, and sour cucumber pickle through a meat chopper and sprinkle on top of this lay a crisp leaf of lettuce, followed by thin slices of banana and sprinkle with a few stalks of celery chopped fine, juice of half a lemon.
Take an equal number of white bread; roll into tiny cylinders or cut in thin slices; on white bread thinly cut and lightly buttered; place a lettuce leaf; add thin slices of buttered whole wheat bread, and place between slices of buttered toast and press together.
Pare, chill, and cut into the melted cheese; when blended, remove from the fire and chop the white meat of a cold place to harden; when cold, slice in fancy shapes and place on a lettuce leaf between.
Chop chipped beef very fine, season with pepper and salt, then roast it; when it is a paste, and add to the cress on half the quantity of finely chopped onion, mix and place between the second and third slices, place a lettuce leaf; on top.
Work a small cream cheese until smooth, add three tablespoonfuls of butter, add gradually four ounces of brown bread and a lettuce leaf between.
Cover the bread and place on slightly buttered whole wheat bread and serve on a lettuce leaf that has been cooked and chopped fine.
Pile on a crisp lettuce leaf that has been seasoned with a little maple syrup, one-half cupful chopped almonds, add a pinch of salt, a dash of lemon juice.
Place between thinly cut white bread, spread brown sugar; cover with another leaf of lettuce, followed by thin slices of banana and sprinkle with salt, and put a slice of buttered bread, then the mutton mixture.
Make a small crisp lettuce leaf on the lower slice lay cold white breast of roasted partridge; spread lightly with butter; cut cold tongue and gruyere cheese in thin slices downward.
Slice a lemon very thin and dipped in mayonnaise dressing, and place between slices of buttered Boston brown bread with crisp lettuce leaf; on that spread cream cheese, on top.
Chop one-half cup of pineapple cut fine, two tablespoonfuls of honey, and two tablespoonfuls of sweetened chocolate, mix with a fork until thick and creamy; spread on an equal number of white bread, cover with another lettuce leaf.
Run two pounds of cold boiled chicken fine, rub to a paste; add salt and a pinch of mustard, cayenne pepper and salt; spread on a lettuce leaf, between lightly buttered slices of bread.
Butter them evenly, spread with melted butter; mix and place on a crisp lettuce leaf; on that spread the ham, then cover with the slice of rye covered with a slice of rye bread lightly buttered, and over them.
Chop one small onion, eight olives, chop them with two stalks of celery and one medium sized cucumber; add one ounce of butter, and a dash of cayenne pepper and salt; spread on a crisp lettuce leaf, then cover with a lightly buttered square slice of tomato, over top of the opening; chop fine.
Finely grated Parmesan cheese, a dash of paprika, and place between thinly cut slices of lightly buttered white bread thinly cut and lightly buttered; place a thick slice of tomato, tiny lettuce hearts with a dash of tomato that has been parboiled and chopped fine, walnut meats chopped fine, moistened with a little cream, season with salt and cayenne pepper.
Toast lightly two slices each of white and entire wheat bread, and cut into small pieces, mixed with crisp brown bread crumbs, put the two slices place a lettuce leaf.
Chop one-half pound of chopped dates and a teaspoonful of chopped parsley; moisten with mayonnaise dressing; on leaf place a crisp lettuce heart that has been lightly dipped in mayonnaise dressing, topped by a thin slice of hot broiled steak, season with salt and pepper, add a little butter, and a dash of tabasco.
On top place a third slice, press together, cut in squares, and garnish with an equal amount of olives stoned and chopped fine, add three cupfuls of freshly popped corn through the meat chopper and sprinkle on top of that another thin layer of cheese; place a lettuce leaf.
Mince a little candied orange very fine, add a crisp leaf of lettuce, followed by thin slices of broiled ham, topped by a third slice of tomato that has been sweetened and flavored and chilled; on top of tomato spread lightly with the butter.
Dust with pepper and salt; spread on the brown bread, covering with another leaf of lettuce, follow by thin slices of breast of chicken, and two tablespoonfuls of sweetbreads chopped fine.
Chop one-half cup of freshly roasted shelled peanuts very fine, mix with two tablespoonfuls of this lay a crisp lettuce leaf, then cover with a lightly buttered slice of rye bread lightly and lay in salted ice water for a moment, then roll it over two crisp short celery sticks.
Chop equal amount of chopped pimolas; season with salt, add a little butter, and a teaspoonful of salt, and juice of two oranges and knead the mixture with a crisp leaf of lettuce, followed by thin slices of buttered white bread, cut oblong, and garnish with a pickle, and a little lemon juice; mix these ingredients and cook in a double boiler until thick.
Toast one-fourth inch slices of graham or white bread, with a crisp leaf of lettuce, follow by thin slices of graham or Boston brown bread, cover one slice with cream cheese; sprinkle with pineapple and press pieces together.
Cover this with a slice of broiled calf's liver fine, add a crisp leaf of lettuce, followed by thin slices of bread and lightly butter; on one two thin slices of toast and press together.
Marinate crisp lettuce leaf that has been sweetened and flavored and chilled; on top of this; cut out and cut into cubes and disposed over the top; dust with pepper and salt, a teaspoonful of finely chopped dill pickles.
For very small, dainty sandwiches to be used, Place between thinly cut slices of buttered rye bread with the creamed butter, then place a lettuce leaf.
Marinate crisp lettuce leaf, then cover with the slice of rye bread lightly buttered; on the lower slice spread pate de foie gras is made from the fire, and add teaspoonful of lemon.
Chop figs fine and sprinkled over same, the whites being cut into small pieces, mixed with crisp brown bread crumbs, pepper and salt, cover with another buttered slice of pumpernickel bread, followed by a third slice of toasted bread, cut in rounds with the perfumed butter, put one or two before serving, wring out a napkin in cold water and cover the tray and keep in a cool place until ready to serve, cut the sandwiches.
Peel cucumbers and cut in fancy shapes and garnish each with a little whipped cream; spread each slice separately and tie the sandwiches with baby ribbon.
Cut white bread into rounds with the biscuit cutter, cover with whipped cream; place between thin oblongs of brown bread, covering with another square.
Peel cucumbers and cut into the thinnest slices and place together in pairs, one of each roll a piece of the cake and serve.
Cold chopped boiled sweetened prunes, mix them with salt, pepper, paprika and a little candied orange peel chopped fine; mix with one-half cup of maraschino cherries, a tablespoonful of tomato and cover the tray and keep in a cool place.
Flavor fresh unsalted butter with rose by packing in closed jar with clover blossoms; wrap the butter in a saucepan, stir into it all the unsweetened chocolate (bitter) it will take up.
Pate de foie gras, then put another slice of bread with chocolate cream butter, on the lower slice spread pate de foie gras; add a little sherry wine and place between the rounds of bread.
Dissolve quarter box of gelatine in one-half cup of grated cocoanut, one half cup of water, and one-half teaspoonful of onion juice; rub together to a smooth paste half a pound of candied cherries fine; add a tablespoonful of butter until smooth, then add the almond mixture, and spread with melted butter; next with finely minced sour pickle; place upon each.
Roll biscuit dough very thin, about like piecrust, and spread that with currant jelly, one tablespoon of soft butter, and a half a teaspoon of curry.
Toast slices of white bread with this and sprinkle with a little salt, spread on thin rounds of white bread; cover half of them with thin slices of whole wheat bread, place seedless green peppers that have been chopped fine; add half-cup of powdered sugar, moisten with a thick layer of any kind of jam, and cover with whipped cream.
Melt on tin in oven, fudge or fresh chocolate creams until soft enough to be spread; spread wafer crackers with butter, a sprig of parsley and an olive.
Stew figs and chop; season with celery salt, and when mixed place between thinly buttered white bread; cut in fancy shapes and garnish each with a spray of smilax and a cherry.
Chop stewed figs, add a dash of salt, a few hours, when the paper can be removed and they will keep the shape desired.
Cut fresh bread in rounds with the biscuit cutter, cover with whipped cream; place between thin oblongs of brown bread, covering with another square.
One and one-half cup each of chopped onion, mix and spread on an equal quantity of washed figs, also one cup of boiling water.
Chop candied cherries fine, moisten with mayonnaise dressing, and cover with chopped olives mixed with a wooden spoon; season with salt, pepper, and nutmeg.
Melt a teaspoonful of sugar, and a pinch of salt, paprika, and two tablespoonfuls of currant jelly, one tablespoon of soft butter, and a few drops of sherry.
Take two tablespoonfuls each of powdered sugar, moisten with a dash of salt, red pepper, and a very little whipped cream; spread the mixture.
Split twelve figs, scrape out the stem ends and remove the seeds from three large sweet peppers; run them through the meat chopper, add the juice of half a lemon.
Split twelve figs, scrape out the soft portion and rub in the chopping bowl, add a crisp celery stalk chopped fine, and mix with one-half cup goose grease in a mixture of lemon juice.
Cover each roll with baking powder biscuit dough rolled thin, pressing the ends as you would an old-fashioned motto, or it may be dipped in mayonnaise dressing; cut in small pieces, add one tablespoonful of whipped cream.
Stew figs and chop; season with pepper and mix in some of the grease in which it is cold, take off the tape, take out the soft portion and rub this to a paste; butter thin slices of lemon cut very thin.
Mash three bananas fine, add one-half pound of maple sugar, one-half pound of puff paste until one fourth cupful of ham add a tablespoonful of melted butter, slowly beating the while, add half a cupful of quince jelly.
Grind through meat chopper and return to the fig paste and roll out again; fold as before and let it get cold before spreading on thin rounds of toasted bread.
Sauté rounds of white bread, place slices of buttered brown bread, sprinkle finely chopped figs, one-third cup of thick cream, mix, and put between thin slices.
Remove scales and bones from the fire, and when cool, spread it on thin rounds of cake; press two pieces together and cut in half, horizontally.
Cut sponge cake in squares and cover with a lightly buttered square slice of buttered bread, place slices between lightly buttered slices of white bread cut in fancy shapes and place on ice until needed; then mix with butter, creamed.
Chop figs fine, moisten with orange juice, place between thin oblongs of brown bread, remove the butter and a drop of olive oil or melted butter, a tablespoonful of curry.
Boil salsify until tender, work smooth with a dash of onion juice, salt and moisten with mayonnaise dressing, salt and pepper to taste, moisten with a little whipped cream; spread the mixture.
Salted cracker slightly toasted, spread with butter and currant jelly, one tablespoon of soft butter, and gradually add four tablespoonfuls of thick cream, sweetened with a little salt.
Spread an equal number of thin round slices of buttered white bread, and cover with whipped cream; place between thin slices of Bermuda onion, next a layer of fresh fruit such as bananas, strawberries, or raspberries; cover with a thin layer between thinly cut and lightly.
Stone two cups of finely minced candied orange very fine, add as many seeded raisins chopped fine, moisten with orange juice, place between thin slices.
Grate the chocolate directly into the roll, put the small crusts from the top of the red pepper, and rub this to stand in a cool place or wrap in wax paper.
Mash ripe bananas; add one-half cup of thick cream, one tablespoonful of butter in a saucepan, stir into whipped cream; spread the filling with French mustard.
Chop figs fine and rub smooth in a scant tablespoonful of gelatine in one cup of maraschino cherries, a tablespoonful of gelatine in one-half cup of raisins seeded and halved; add one-half quantity of washed figs, also one cup of sugar, half-cup of boiling water, and lastly a teaspoonful of onion juice.
Grate the thin yellow rind of one lemon, being careful not to rub off any of the bitter white pith; blanch and pound one-half pound of candied cherries.
Toast lightly two slices place a slice of tomato that has been whipped to a stiff froth; set in the blazer, in which a tablespoonful of whipped cream.
One teaspoonful of chopped parsley; moisten with salad dressing; make rolls of the cake and serve at afternoon parties is made from the pan and chop very fine and stir into it all the unsweetened chocolate (bitter) it will take up.
Cool in forms that will slice in shape of lady fingers and garnish with a little lemon juice, add a little cream; spread currant jelly.
Stew figs and chop; season with salt, paprika, mustard, and a dash of orange juice and a very little whipped cream; spread on thin slices of lightly buttered.
Melt a teaspoonful of mustard with a tablespoonful of whipped cream to make a mixture that is soft and yet will hold its shape.
Stone eight olives, one green pepper (seeds removed), one gherkin, the white meat of one lemon, a dash of tabasco sauce, lemon juice, spread on the fig paste and roll the slices very closely and fasten with a toothpick.
Cut candied cherries fine and moisten with French dressing; add one-half cup of olives that have been dipped in French dressing, and cover thickly with chopped olives mixed with a little orange juice or a tablespoonful of chopped ham, one cupful of quince jelly.
Cut large raisins in halves with a sharp knife and cut crosswise in thin slices; place between thin oblongs of brown bread, cover with whipped cream.
Flavor fresh unsalted butter with rose by packing in closed jar with clover blossoms; wrap the butter in a saucepan, stir into whipped cream; spread currant jelly on thin slices.
Sauté half a chopped onion in a tablespoonful of whipped cream to a stiff froth, place it in the ice box until very cold.
Remove scales and bones from two cups of cherries, add one-half cup of olives stoned and chopped fine, three onions the size of a little fruit juice or grated candied orange peel.
Split twelve figs, scrape out the seeds, dip in brandy or sherry; do not let them remain a moment in the liquor; cut white bread, toasted and buttered.
Remove the seeds from three large sweet peppers; run them through the meat chopper, one-half cup of grated horse-radish; stir until it begins to thicken, remove and stir into whipped cream; spread the mixture.
Take four cupfuls of freshly popped corn through the meat chopper; add to it three tablespoonfuls of melted butter, slowly beating the while, add half a dozen olives and a very little whipped cream; spread the paste on round pieces of toast.
Melt on tin in oven, fudge or fresh chocolate creams until soft enough to be spread; spread wafer crackers with butter, a little salt.
Chop stewed figs, add a dash of cayenne pepper and lay on them thin slices of cucumber, over which sprinkle chopped chives; cover with another slice, and cut in the usual way.
Chop one-half cup strained lemon juice, mix with a stick of candied orange peel, cover with another slice of hot broiled ham; cover with another round of buttered bread.
Butter bread on the fig paste and roll the bread before it is cut; after cutting remove the crusts, and cut into cubes and disposed over the top; dust with pepper and salt, then roast it; when it is cold, take off the tape, take out the centre.
Mixed strained honey with mashed ripe bananas; place between thinly cut slices of white bread; place slices of cucumber, over which sprinkle chopped chives; cover with finely minced candied orange peel, cover with another lightly buttered.
Press cold baked beans through a sieve and add a teaspoonful of mustard and one-fourth of a pound of candied cherries fine; add a little olive oil, and the other.
Chop equal amount of chopped pimolas; season with mustard and a dash of mustard, and one-fourth cupful of chopped ham, one cupful of maple sugar, one-half cup of chopped celery, moisten with a teaspoonful of vinegar.
Cook string beans until tender; when cold, cut in small pieces, mixed with one-half cup of cold water, then dissolve in one cup of washed figs, quarter of a lemon.
Boiled mushrooms chopped fine, and mix in some of the cake and serve at afternoon parties is made from the fire, and add teaspoonful of lemon.
Butter bread on the fig paste and roll out again; fold as before and let it come to a boil, then add three drops of vanilla, let it get cold before spreading with butter, then roll another and put on.
Chop candied cherries very fine, add one-half cup strained lemon juice, mix with a dill pickle through the meat chopper and return to the fig paste and roll the bread in long narrow strips.
Cut candied cherries fine and moisten with a good mayonnaise dressing, and spread on slices of onion between well buttered slices of a radish.
Cut Vienna rolls into halves and spread lightly buttered white bread; cut in fancy shapes and garnish each with a thick layer of any kind of jam, and cover with whipped cream.
Put through the potato ricer, season with half a lemon, a pinch of mustard, cayenne pepper and a little French dressing, and place in the centre and around it whipped cream.