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
Category: Sandwiches & Snacks
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
Tearoom Sandwiches
Grind through the meat chopper two tart, peeled apples, a quarter of a pound of shelled walnuts and a cupful of stuffed olives. Moisten with mayonnaise dressing and use with a crisp lettuce leaf between buttered slices of graham or whole wheat bread… 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
SPICE NUTS
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
Fresh Red Raspberry or Strawberry Sandwiches with Cottage Cheese
Chocolate Sandwiches
Honey & Pineapple Sandwiches
Marmalade Sandwiches
Ginger Sandwiches
Cream Cheese Sandwiches
Marshmallow & Nut Sandwiches
Fig or Prune Sandwiches
Chestnut Cream Sandwiches
Layer Sandwiches
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
NUT AND CHICKEN SANDWICHES
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
NUT AND ENGLISH CHEESE SANDWICHES
Chop English walnuts fine; put with them an equal quantity of grated English cheese; moisten with thick cream or butter to a consistency which will spread, season to taste, and spread on thin slices of bread or of crisply toasted and buttered toast. If the latter, serve hot.… Continue reading
NUT SANDWICHES
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
NUTS STEWED IN GRAVY
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
DEVILLED PEANUTS
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
Bacon Rolls
A dainty, tasteful dish
A dainty, tasteful dish Continue reading
Olive-Peanut Butter Sandwiches
Stone and chop one small bottle of green olives. Add one small cup of peanut butter. Mix well and spread on finely sliced graham bread cut in diamond shape… Continue reading
Russian Sandwiches
From 1922:
Spread zephyrettes with thin slices of cream cheese; cover with chopped green olives, mixed with mayonnaise. Place a zephyrette over each and press together… Continue reading
Rolled Sandwiches
attractive and quite novel.
attractive and quite novel. Continue reading
Milk Toast
1 pint scalded milk
½ teaspoonful salt
2 tablespoonfuls butter
3 slices toast
Spread toast with butter and sprinkle with salt. Arrange in hot dish and pour hot milk over and serve… Continue reading
EGG SANDWICHES
Brown bread may be used
Brown bread may be used Continue reading
A Luncheon Savoury
From 1922:
Peel and slice some large radishes and put them in a frying pan with steak until quite brown. Before taking them out put in a generous piece of butter, season with salt and pepper. They can hardly be detected from mushrooms… Continue reading
Tomato Rabbit
Serve on toasted whole wheat or
Serve on toasted whole wheat or Continue reading
SWEETBREAD DAINTY
Serve on hot toast
Serve on hot toast Continue reading
Cheese Puffs
Half cupful cream, 2 oz.
Half cupful cream, 2 oz. Continue reading
HAM SANDWICH BISCUITS
Serve hot with salad
Serve hot with salad Continue reading
Cheese and Bacon Savory
Melt 1 oz. of margerine in a pan, and
Melt 1 oz. of margerine in a pan, and Continue reading
Luncheon Sausage
always good in summer
always good in summer Continue reading
Bombay Fritters
Very tasty and economical
Very tasty and economical Continue reading
BACON OLIVES
Take 4 rashers of bacon, 2 tablespoonfuls of
Take 4 rashers of bacon, 2 tablespoonfuls of Continue reading
Buttery Almonds
California almonds are a delightful delicacy
California almonds are a delightful delicacy Continue reading
GOLDEN BUCK
A variation on this may be made by poaching the eggs
A variation on this may be made by poaching the eggs Continue reading
BAKED WELSH RABBIT
Cut slices of stale bread of uniform thickness
Cut slices of stale bread of uniform thickness Continue reading
Welsh Rabbit Without Beer
A TEMPERANCE WELSH RABBIT
A TEMPERANCE WELSH RABBIT Continue reading
DELICIOUS ENTREE
Take 4 fresh mutton kidneys, halve them
Take 4 fresh mutton kidneys, halve them Continue reading
Cheese Fingers
Take 3oz. of grated cheese
Take 3oz. of grated cheese Continue reading
NEWPORT SANDWICHES
Between thin slices of bread, from
Between thin slices of bread, from Continue reading
PASTIES
From 1922:
Short pastry, ½ lb. to ¾ lb. of raw meat, 1 onion, 1 potato, and parsley. Cooked or raw meat may be used, but it must be free from all fat, skin, and bone. Cut it up into small pieces, then add to it the chopped onion and potato, which should be cut into small pieces or slices. Mix well together, and season, then add the chopped… Continue reading
BREAD AND JAM FRITTERS
Stale bread, cut it into slices
Stale bread, cut it into slices Continue reading
Baked Toast and Cheese
Six slices of toast, pour over same
Six slices of toast, pour over same Continue reading
Rich Toast
A substantial dish for breakfast or luncheon
A substantial dish for breakfast or luncheon Continue reading