SANDWICHES AND CANAPES

"Would you know how first he met her?

She was cutting bread and butter."

Sandwiches.

Tlie first thing in malting sandwiches is to have a sharp knife. Bread should be one day old as it cuts better. Cream the butter and spread on the loaf before cutting. Cut as thin as possible. Remove crusts. Put the filling on to one slice and put the top slice over. Sandwiches can be kept fresh for hours by wrapping them in a damp napkin.

Nut Sandwiches.

Equal parts of grated cheese and chopped English walnuts, seasoned with salt and cayenne pepper. Spread between thin sHces of buttered bread.

Horseradish Sandwiches.

Mix thoroughly 3^ cup each of grated horseradish and fresh butter, Y2 teaspoon each of salt and sugar, and add 2 tablespoons lemon juice. Spread upon circles of brown bread, placing them together in pairs.

Cheese Butter Sandwiches.

One-half cup butter; 6 tablespoons dry sharp flavored cheese; 1 teaspoon made mustard; 1 teaspoon anchovy paste or sauce; 2 teaspoons Worcestershire sauce. Beat the butter to a cream, add the cheese (grated), mustard, anchovy and Worcestershire sauces. Beat till well blended and spread between slices of buttered bread.

Russian Sandwiches. Zephyrettes spread with thin slices of cheese. Cover with chopped olives mixed with mayonnaise.

Sardine Sandwiches I.

Remove bones from sardines, add chopped olives, a few drops of Worcestershire sauce and a few grains of Cayenne pepper.

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Sardine Sandwiches II.

Soak 1 small box of sardines in lemon juice Y2 hour. Drain and spread on toast between fresh lettuce leaves, with a dash of paprika.

Toast Sandwiches.

Take yolk of 1 hard boiled egg; 1 tablespoon soft butter; ^ teaspoon Worcestershire sauce; little salt and paprika. Chop the white of egg, mix all together and spread on fresh toast.

Cream Cheese Sandwiches. One brick Blue Label cheese; 1 small bottle pimento olives; 3/^ cup chopped nuts. Thin with cream or salad dressing. Spread between thin shces of bread.

Dutch Sandwiches.

Cut rye bread into thin slices; place in each sandwich a thin slice of Switzer cheese, a layer of onion and minced ham, with salad dressing.

Sweet Sandwiches.

One-third each of preserved ginger, chopped dates and chopped nuts. Thin with ginger syrup. This is good between slices of brown bread or sunshine cake.

Deviled Sandwiches. Mash yolks of 2 hard boiled eggs, 34 pound cheese. Chop the whites of eggs and 1 tablespoon capers fine, season with salt, pap- rika and mustard. Mix all together, moisten with salad dressing and spread between squares of graham bread.

Fried Sandwiches with Ham.

Butter slices of bread, spread between them chopped ham moistened with a little cream. Press 2 slices together firmly, dip in beaten egg and milk (3/^ cup of milk to 1 egg), and fry in butter.

Egg Sandwiches.

Mix finely chopped whites of hard boiled eggs with the yolks which have been forced through a strainer or potato ricer. Season with salt and pepper and moisten with mayonnaise or other dress- ing, or with vinegar and a little mustard.

Chicken for Sandwiches.

Cold boiled chicken chopped fine and mixed with mayonnaise.

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Mushroom Sandwiches.

Mince beef tongue and boiled mushrooms together, add French mustard and spread between shces of buttered bread.

Bacon and Egg Sandwiches.

Fry 1 slice of bacon until crisp, and 1 egg until yolk is set. Cut bacon into small pieces and spread with the egg on toast be- tween lettuce. Add celery, cut in small pieces if desired.

Peanut Sandwiches.

Use either prepared peanut butter, or make the butter by run- ning peanuts through a meat grinder. Add pepper and salt and enough water to make a thick paste. Spread on thin slices of bread anH butter and put a lettuce leaf between.

Cheese Sandwiches.

Yolk of 1 hard boiled egg; ^4 pound grated cheese. Season with salt, pepper and mustard, and moisten with 1 tablespoon of vinegar. Exceptionally good with rye bread.

Pimola Sandwiches.

Butter thin slices of bread and put on bottom slice a lettuce leaf with cream dressing over it, on top of that put a layer of canned pimola (or sweet red pepper) with a little more dressing and then the top slice, then trim the edges. This makes beautiful and de- licious sandwiches.

Lettuce Sandwiches.

A\'ash and dry fresh crisp lettuce leaves and put between slices of thin bread and butter and spread Mayonnaise dressing on the lettuce before putting together.

Parsley Sandwiches.

Chop parsley fine and season with salt and pepper and put a layer Vs inch thick between thin bread and butter slices.

Ribbon Sandwiches.

Slice Boston brown bread (or entire wheat bread) and white bread lengthwise of the loaf in ^ inch slices. Cream butter well and butter the slices thick with butter. Pile five slices on each other, alternating in color, three slices of white bread and two of brown. Press together firmly and then cut them crosswise as in cutting a loaf of bread. These are pi-etty and good.

22 THE MENDELSSOHN CLUB COOK BOOK.

Chive Sandwiches.

Mix Neufchiitel and cream cheese together and add chives cut up fine and put between thin shces of bread and butter.

— Mrs. W. W. Sawyer.

These dainty little appetizers are made with a single layer of bread and for this reason can be made much more decorative than sandwiches. They are served in place of oysters at a dinner or luncheon. At a gentlemen's dinner they are frequently served with a glass of sherry before entering the dining room. For cold canapes the bread is cut in thin slices and then cut out with a round cutter and covered with some highly seasoned mixture and decor- ated. For hot canapes, the bread, after it is cut in shape, is fried in deep fat or buttered and browned in the oven.

Ham Canapes.

Slice bread a quarter of an inch thick, then with a biscuit cut- ter about 3 inches in diameter, cut the bread into rounds. Butter the rounds, spread with some highly seasoned deviled ham and arrange on top in alternate circles, lines of chopped pickle and hard boiled egg minced fine. Serve on small plates with a sprig of curly parsley to give added color.

Cheese Canapes.

Cut quarter inch slices into rounds. Spread first with softened butter, then a thin layer of French mustard. Sprinkle very hber- ally with grated cheese and in the center of each place a seeded olive or a tiny mound of chopped pickles. If desired hot, spread the bread with a little French mustard, dip in melted butter and then sprinkle a thick layer of grated cheese, season with salt and cayenne pepper and place in the oven to soften the cheese. Serve at once.

Sardine Canapes. Bone the sardines, then rub them to a paste, add a little oil from the can, mustard, lemon juice, salt and pepper to taste. Cut the bread into rounds and fry in butter until it is a delicate brown on both sides. Spread with the mixture and decorate with the whites and yolks of hard boiled eggs, each run through a ricer sep- arately. Cover the center of the canape with the whites, encircle the edge with a ring of the yellow and (h'op a bit of the yellow in the center of each.

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Anchovy Canapes.

Cut 3>€ inch thick pieces of bread with a round cutter. Spread with a mayonnaise dressing. Boil eggs hard, when cold chop the whites fine and put the yolks through a potato ricer, and put an outside circle of the whites of the eggs on top of the dressing, fill the circle with the riced yolks and put a curled anchovy on top in the center, or use the straight anchovies split in two lengthwise, laid on to divide the canape in quarters. If the canape is desired hot, use the fried or toasted bread.

Caviare Canapes.

Canapes of caviare are much better served with cold bread than hot or toasted. Prepare the round slices of bread as for anchovy canapes. Spread with mayonnaise dressing and the riced hard boiled egg as before and put about 3^ of a teaspoon of caviare in the center on top. Caviare is the salted roe of the sturgeon.

Tomato Canape.

Cut bread in rounds as for other canapes, place one slice of ripe raw tomato (chilled) on each round. The bread rounds should be the same size as the tomato. Spread mayonnaise dressing on top of the tomato, put one curled anchovy in the center of each and surround it with an olive chopped up. This is the amount for each person. Place on small plates.

24 THE MENDELSSOHN CLUB COOK BOOK.