1910 Jack's Manual by J A Grohusko

APPETIZING SANDWICHES CLUB SANDWICH

Thinly sliced Chicken, broiled ham or bacon, with lettuce leaves, on thin slices of buttered toast, seasoned to taste.

EGG SANDWICH Take yolk of hard boiled eggs, adding salt, pepper, mus- tard and olive oil, making paste, and spread on thin slices of bread. LETTUCE MAYONNAISE SANDWICH Spread Mayonnaise on thin slices of bread, with leaves of lettuce. NUT SANDWICH English walnuts chopped up fine, with Mayonnaise dress- ing, on thin slices of bread. ROQUEFORT CHEESE SANDWICH Fresh Roquefort cheese, with thick cream, mixed into a paste and spread on thin slices of buttered bread. ANCHOVY SANDWICH Pour off wine and wash thoroughly in vinegar; then al- low them to stand a while in olive oil, after which drain and open lengthwise, removing bones, and place on unbut- tered slices of bread. CAVIAR SANDWICH Put caviar on plate, squeezing juice of a fresh lemon on it, with olive oil alternately; beat thoroughly together until paste is formed, and spread on thin toast. CHEESE STRAWS One-half pound flour, one-quarter pound butter, one-half pound grated Parmesan cheese, whites of two eggs, little salt and pepper and mustard mixed together; roll very thin and cut in strips one-half inch wide, four inches long; bake light brown.

CHAMPAGNE COBBLER

y 2

tablespoon of sugar

slice of orange

i

1 piece of lemon peel. Fill glass one-third full of fine ice and fill

with cham-

Serve with straws.

pagne, dress with fruits in season.

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