Fig and date sandwiches

From 1917:
Cut figs into long strips, then remove the seeds from dates and cut them into long strips. Mix the figs and dates together thoroughly, then moisten with cream until of a consistency to spread easily. Spread between slices of buttered bread, cut into circles with a biscuit cutter. This makes a very good sweet sandwich and is easily prepared. Chopped nuts may be added, if desired… Continue reading

Viennese Sandwiches

From 1917: Put one-half pound of American cream cheese through a food chopper. Then put ¼ of a small onion, 1 green pepper, from which the seeds and stem have been removed, ½ red pepper, similarly treated through the food chopper. Mix the peppers and the onion with the cheese, add salt and pepper to taste. Add just enough olive oil to make the mixture of a creamy consistency to… Continue reading

Nice Sandwiches

Run cold boiled ham through the grinder, or chopping machine, season with a little cayenne pepper and mustard, mix a tablespoonful of mayonnaise dressing and spread on buttered bread. The mayonnaise may be had, ready prepared, at the grocers, in small bottles. If the sandwich is to be rolled, cut the bread very thin, take the crust off, roll, and fasten with a tooth pick until settled into shape; then… Continue reading


1 lb. flour, ¼ lb. butter, about 6 ounces or sugar, 10 ounces of golden syrup, 1 egg, 1 teaspoonful each baking soda, spice, and ground ginger. 2 teaspoonfuls of ground cinnamon. Mix all thoroughly; turn out, and knead to a firm dough, adding more flour if necessary. Roll out, cut into small shapes, and bake in a rather quick oven for ten minutes… Continue reading

Lettuce Sandwiches

Cut up the lettuce as for salad and spread the bread and butter with some thick salad dressing, or else squeeze lemon juice and pepper and salt over the lettuce. Put the slices together, and cut off the crusts and cut info neat shapes.

Other afternoon sandwiches are made with hard boiled egg and tomato sauce, allowing a tablespoonful or more sauce to each egg which… Continue reading

Green Olive Squares

Butter thin squares of brown bread and sprinkle very lightly with salt and pepper. Stone eight green olives and chop them with two stalks celery, one small cucumber pickle, a teaspoonful of catsup, a small spoonful of salt, a pinch of pepper, and a very little mustard.

Mix well, spread on the brown bread, cover with another slice of buttered bread and pile in a square.… Continue reading


To a cup of the white meat of cold roast or boiled chicken minced fine add a quarter the quantity of blanched almonds or blanched English walnuts, ground, soften to a paste with cream, season to taste with salt and paprika or white pepper, and spread on graham or white bread and butter cut thin.… Continue reading


Chop the kernels of English walnuts, butternuts, pecans, or hickory nuts, and to every tablespoon of these allow half as much cream cheese. Season to taste with salt, soften with cream until it will spread easily, and use with thin slices of white or brown or whole wheat bread.… Continue reading


Boil and peel your chestnuts, the large variety; have ready a full pint of well seasoned gravy or stock which you have thickened to the consistency of a gravy. Drop your chestnuts into this, set it at the side of the stove and simmer for fifteen minutes, never letting the gravy boil hard. Serve hot. These are especially good if cooked in the gravy of poultry and are… Continue reading

Pimento Sandwiches

From 1910:

Run a pint can of pimentos through the meat grinder. Grind also two German breakfast cheeses. Blend with these 3 tablespoonfuls of melted butter. Spread upon thin slices of unbuttered bread. The pimentos we get are put up in olive oil and skinned, so need no further preparation.
The amount given here will make filling for two 10-cent loaves of sandwich bread.… Continue reading

Queen Victoria Marrow Toast

From 1912:

This recipe came recently from over the seas. Procure a marrow bone and get the butcher to break it. Cut the marrow into small pieces the size of a filbert and parboil them in salted boiling water for one minute. Drain immediately on a sieve, season with chopped parsley, pepper, salt, a squeeze of lemon juice and a small quantity of shallot. Toss together… Continue reading


Shell the peanuts and remove the husk. Put two tablespoonfuls of butter into a clean frying-pan, preferably enamelled. Make hot, and put in the nuts. Let them cook at a moderate rate until they begin to brown. Turn them on to a paper on which you have placed two tablespoonfuls of salt and one teaspoonful of cayenne. Shake the nuts until they are well coated. Then put them into a… Continue reading