1910s Jack's manual by J A Grohusko (3rd edition)

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. OLIVE AND WALNUT SANDWICHES Put English walnuts through the meat chopper, using a rather coarse blade. Drain thoroughly and chop an equal bulk of olives stuffed with pimentos, using a chopping knife and bowl, as the meat chopper squeezes these to6 dry. Mix, and add enough mayonnaise dressing to make a soft paste. Spread between white or entire wheat bread. ROQUEFORT CHEESE SANDWICH Fresh Roquefort cheese, with thick cream, mixed into a paste and spread on thin slices of buttered bread. . Hashed smoked salmon, anchovies, white and yolk of eggs, shallots, chives and beets; seasoned pepper, paprika, oil and vinegar — place a spoonful on a nice leaf of lettuce, add a little fresh caviar on top, serve with a quarter of lemon. SALMON ON TOAST Take a nice fresh piece of toast of the desired size, spread over it a slice of canned smoked salmon, trim nicely, sprinkle with bread crumbs and grated Parmesan cheese, add a small piece of fresh butter and brown in a gas salamander. A tuny fish salad is another which, when made daintily, is both appetizing and satisfying; as also a salad made of cold boiled salmon or sardines wherein radishes, onions, chives, shallots, etc., may be used at discretion. But enough; use your inventive sense and the number becomes unlimited. SALAD, DON QUIXOTE

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