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The International Jewish Cook Book



The International Jewish Cook Book

1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; The Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

Author: Florence Kreisler Greenbaum


A Project Gutenberg eBook

*SANDWICHES*

 

 

Bread should be twenty-four hours old and cut in thin, even slices. If

fancy forms are desired, shape before spreading with butter. Cream

butter and spread evenly.

 

 

ANCHOVY SANDWICHES

 

Pound the anchovies to a paste and mix with an equal quantity of olives

stoned and finely chopped.

 

 

CELERY SANDWICHES

 

Two cups of chopped celery, two tablespoons of chopped walnuts, two

tablespoons of chopped olives, quarter of a cup of Mayonnaise dressing.

Spread between slices of thin buttered bread.

 

 

FISH SANDWICHES

 

Spread one piece of bread with any kind of cold fish that has been

shredded and mixed with tartar sauce. Then put a lettuce leaf on that

and then a slice of hard-boiled egg that has been dipped in tartar

sauce. Cover with a slice of buttered bread.

 

 

NUT AND RAISIN SANDWICHES

 

Take equal quantities of nuts and raisins; moisten with cream or grape

juice and spread on thin slices of bread.

 

 

BROWN BREAD SANDWICHES

 

Season one cup of cottage cheese with salt, cayenne, and add one pimento

cut in shreds. Cut white and brown bread in finger lengths about one

inch wide. Spread with cheese mixture and place a brown and white slice

together.

 

 

CHEESE AND NUT SANDWICHES

 

Cut thin rounds from rye bread. Spread with the following mixture: take

one cream cheese, rub to a cream, season to taste with salt and paprika,

add one stalk of chopped celery, and one-fourth cup of chopped nut

meats. Spread on buttered bread and place a slice of stuffed olive on

top, in the centre of each piece of bread.

 

 

LETTUCE SANDWICHES

 

Put fresh lettuce leaves, washed and dried, between thin layers of

bread. Spread with Mayonnaise or Boiled Dressing.

 

 

OLIVE SANDWICHES

 

Take either ripe or green olives; remove the seeds; mince and mix

thoroughly with Mayonnaise dressing. Spread between slices of

whole-wheat or graham bread.

 

 

SARDINE SANDWICHES

 

Remove the skin and bones from the sardines. Rub to a paste, adding an

equal quantity of chopped hard-boiled eggs, seasoned with salt, cayenne,

lemon juice or vinegar. Moisten with melted butter and spread between

slices of bread.

 

 

DATE AND FIG SANDWICHES

 

Wash equal quantities of dates and figs; stone the dates; add blanched

almonds in quantity about one-fourth of the entire bulk; then run the

whole mixture through a food chopper. Moisten with orange juice and

press tightly into baking-powder tins. When ready to use, dip the box in

hot water; turn out the mixture; slice and place between thin slices of

buttered bread.

 

 

FIG SANDWICHES

 

Remove the stems and chop the figs fine. Put in a double boiler with a

little water and cook until a paste is formed. Add a few drops of lemon

juice; set aside; when cool spread on thin slices of buttered bread.

 

 

EGG SANDWICHES

 

Hard boil the eggs, place them immediately into cold water. When cold;

remove the shells carefully, cut the eggs in half lengthwise and butter

slightly. Lay one or two sardellen or appetite silds on one half of the

egg and press the one half gently on the other half which has the

sardellen. The egg must appear whole. Now tie lengthwise and across with

the narrowest, various colored ribbons you can find.

 

 

CHESTNUT SANDWICHES

 

One slice each of white and brown bread, cut thin and buttered, and

spread with chestnuts that have been boiled tender, peeled and rubbed

through a sieve, then mashed with hard-boiled eggs to a paste and

moistened with Mayonnaise.

 

 

SALMON AND BROWN BREAD SANDWICHES

 

Flake one cup salmon and rub it to a paste. Add mustard, salt, and

cayenne. Spread on the bread, cover with a layer of thin slices of

cucumber, then another piece of bread, press lightly and arrange with

sprigs of parsley on the platter.

 

 

WHITE AND BROWN BREAD SANDWICHES

 

If a novel sandwich is wanted, butter alternate slices of brown and

white bread and pile them one above the other in a loaf. Cut the new

loaf across the slices, butter them and pile them so that when this

second loaf is cut, the slices will be in white and brown blocks. Press

the slices very closely together before cutting at all.

 

 

TOASTED CHEESE SANDWICHES

 

The filling for the toasted cheese sandwiches calls for a cup of soft,

mild cheese, finely cut, and stirred over the fire with a tablespoon of

butter until the cheese is melted. Enough milk to moisten, perhaps not

more than one-eighth of a cup, is then added, with salt, mustard, and

paprika to taste, and the whole is stirred until creamy and smooth.

Slices of bread are very thinly buttered, the cheese mixture spread on

generously, each slice covered with another slice, and set away until

the filling cools and hardens, when the sandwiches are toasted on both

sides and served hot.

 

 

POACHED EGG SANDWICHES

 

Slice as many pieces of bread, from a round loaf, as you have persons to

serve. Toast these slices and let cool. Across each slice place three

strips of pimentoes (use the canned pimentoes), on top of that place a

cold poached egg, put a teaspoon of Mayonnaise on the top of the egg and

sprigs of watercress encircling the toast.

 

 

MUSTARD SARDINE PASTE FOR SANDWICHES

 

Take one box of mustard sardines; bone and mash; add to the mixture one

tablespoon of tomato catsup, one teaspoon of Worcestershire sauce, juice

of one lemon, a pinch of cayenne pepper, as much white pepper as will

cover the end of a knife, two tablespoons of vinegar, and one tablespoon

of olive oil. Mix thoroughly until it becomes a paste. Then spread on

thinly cut bread for sandwiches.

 

 

CAVIAR AND SALMON SANDWICHES

 

Take a piece of rye bread, cut round (with a biscuit cutter), spread

with mustard; put some caviar in centre of the bread, strips of smoked

salmon around the caviar and strips of pickle around the salmon.

 

 

RIBBON SANDWICHES

 

Cut two, slices of white bread and two of brown. Butter three and spread

with a thick paste made of hard-boiled egg very finely chopped and

mixed with mayonnaise dressing. Build the slices up one above the other,

alternating brown and white, and placing the unbuttered slice on top.

Before serving, slice down as you would a layer cake.

 

 

EGG AND OLIVE SANDWICHES

 

Chop four eggs which have been boiled fifteen minutes, add two

tablespoons of chopped olives, season and moisten with olive oil and

vinegar. Spread between thin slices of buttered bread.

 

 

RUSSIAN SANDWICHES

 

Spread bread with thin slices of Neufchatel cheese, cover with finely

chopped olives moistened with mayonnaise dressing.

 

 

SURPRISE SANDWICHES

 

Take orange marmalade, pecan nuts and cream cheese in equal quantities

and after mixing thoroughly spread on thin slices of buttered bread.

 

 

CHICKEN SANDWICHES

 

Mince some cold roast or boiled chicken in a chopping bowl, then mix the

gravy with it, adding a few hard-boiled eggs, which have been minced to

a powder. Mix all into a soft paste. Then cut thin slices of bread,

spread the chicken between the slices (if desired you may add a little

mustard); press the pieces gently together.

 

 

CHICKEN SANDWICHES WITH MAYONNAISE

 

Grind up chicken in meat chopper. To each cup of chicken add one

tablespoon of mayonnaise, and one tablespoon of chicken soup. Mix into

soft paste, and put in finger-rolls.

 

 

DEVILED TONGUE SANDWICHES

 

Grind up tongue (root will do) in meat chopper; to a cup of ground

tongue add one teaspoon of mustard, one tablespoon of soup, and one

teaspoon of mayonnaise. Mix into soft paste; spread on white bread cut

very thin.

 

 

MINCED GOOSE SANDWICHES

 

Take either boiled or roast goose (which has been highly seasoned) and

mince in a chopping bowl, add one or two pickles, according to quantity,

or a teaspoon of catsup. Spread thin slices of bread or nice fresh

rolls, with a thin coating of goose oil, slightly salted, then spread

the minced goose and cover with a layer of bread which has been

previously spread.

 

 

VEAL SANDWICHES

 

May be prepared as above, or slice the veal in thin slices and spread

with mustard.

 

 

BOILED, SMOKED, OR PICKLED TONGUE SANDWICHES

 

Remove the crust from the bread (unless it is very soft), place the

slices of tongue (cut very thin) and lettuce leaves between the

slices.



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