Nut and apple sandwich recipe

Put a half cupful of thick stewed apples into a bowl, add the grated yellow rind of quarter of an orange and one cupful of finely chopped mixed nuts. Spread this on saltines, Uneedas, or any crisp cracker. Put on top another cracker and serve at once. These are very nice for children's parties. Of course one may use buttered bread, either white or brown.

A fruit and nut sandwich recipe

One of the more popular sandwiches made with fruits and nuts.
Crush fine :

• 1/4 pound  (± 125 g) of almonds
• 1/2 pound (± 250 g) figs
• 1/2 pound (± 250 g)  dates
• 1/2 pound  (± 250 g) raisins
• 1 pound  (± 500 g) pecan nuts

Mix them all well together and compact in a large enough container and leave over night.  It will be compacted so when needed, place container in hot water and loosen mixture with a fork or knife. The mixture can be added to bread with melted chocolate.  Add some cherries or other fruits.

Hawaiian Sandwich recipe - something different.

Add one grated pineapple to a tumbler of peanut butter, mix thoroughly, add a tablespoonful of lemon juice, a dash of cayenne, a half teaspoonful of paprika. Put this between thin slices of brown bread, buttered; press together and cut into halves.

A recipe with peanut butter, pimientos and cress sandwiches

Mix one glass of peanut butter with two tablespoonfuls of olive oil and one tablespoonful of chopped pimientos. Spread this on a slice of unbuttered brown bread, cover with finely-chopped cress or shredded lettuce, place on top a slice of buttered bread.

A sandwich recipe with Lentil, peacans and curry

Take any left-over boiled or stewed lentils and press them through a sieve. For each half cupful of this mixture add:

• 1/2 cupful of chopped peacans
• 1 level teaspoonful of curry 
• 1 saltspoonful of salt.

Spread thin slices of brown bread with butter, then put over a thick layer of this mixture and cover with chopped parsley. Cover with another layer of brown bread

  

A sandwich recipe for rare roast beef and garlic

Chop sufficient very rare cold roasted beef to make a half pint; mix

with it a

• dash of cayenne
• 1/2 teaspoonful of salt
• 1 tablespoonful of tomato catsup/ketchup
• 1 tablespoonful of mango chutney
• 2 shallots
• 1/2 clove of garlic
• 1 tablespoonful of olive oil.

Spread this on a thin slice of buttered brown bread, cover it with leaves of cress, and then

put on another thin slice of buttered white bread.

A recipe for salted beef, horseradish and cream sandwich

For this strange mix you need the following:

• 1/2 cupful of cream until it is very stiff.
• 4 tablespoonfuls of freshly grated horseradish
• 1 egg yold
• 1 saltspoon of salt

Add the yolk of an egg and a saltspoonful of salt; mix and fold in the whipped cream. Have ready very thin slices of cold boiled salt beef. Butter thin slices of bread with a layer of crisp lettuce. Put on a layer of salt beef, then a thin layer of the horseradish sauce, a layer of crips lettuce and another layer of buttered bread.

Cold beef, banana, horseradish sandwich recipe

Cut cold beef loaf or roll into very thin slices. For this recipe you need the following:

•  3-4 baked bananas
• creamed horseradish sauce

Butter white or whole wheat bread, put a slice of meat, then a thin layer of the mashed baked banana, then a teaspoonful of horseradish sauce, and another slice of bread. Press together. These horseradish and banana sandwiches should be served soon after they are made.

A recipe for plain corned beef horseradish sandwiches

Butter an equal quantity of white and whole wheat bread. Cut the cooked/canned corned beef into very thin slices. Put a slice on a slice of buttered bread, put on top a teaspoonful of creamed  horseradish sauce, spread it out, cover with cress leaves and finely cut onions (onion rings can also be used), or crisp lettuce leaf, put on a slice of whole wheat bread, press the two together.

To make the creamed horseradish sauce, stir thick, dry whipped cream into dry horseradish. If the horseradish is in vinegar, press out the vinegar and then mix in the whipped cream.

A recipe for sandwiches with corned beef and cress

Chop sufficient cold canned corned beef to make a pint. Add:

• 1 teaspoonful of horseradish
• 4 tablespoonfuls of melted butter or olive oil 
• 4-5 tablespoonfuls of finely-shredded water cress
• 1 teaspoon of spring onions
• 2 teaspoons of fine fresh onions

Mix together and spread on thick brown bread.

Deviled beef and lettuce sandwich recipe

Chop remains of cold cooked beef very fine. For each pint of beef add:

• 1 tablespoonful of tomato catsup/ketchup
• a dash of cayenne
• 2 tablespoonfuls of melted butter
• 1 teaspoonful of Worcestershire sauce
• 1/2 teaspoonful of paprika and 
• 1 tablespoonful of onion juice.

Rub to a paste and put between thin slices of buttered bread covered on the inside with crisp lettuce or cress.

Simple egg sandwich with dressing recipe

This is a simple egg sandwich recipe that is quick and easy to make.
Boil 6 eggs and remove shells. Cut them into slices lengthwise. A very fine wire is best for cutting eggs. Butter the slices of bread and place the egg slices with a dash of sea salt. Add some Worcesthire Sauce to taste. If you have lettuce or cress put a leaf over the dressing.

Crisp lettuce and sandwich dressing recipe

This recipe's ingredients can be found in another blog article Sandwich Dressing.

Use thin buttered slices of bread and lay crisp slices of lettuce on one half, spread with sandwich dressing and cover with buttered bread with another layer of crisp lettuce. Try and use large leaves so that the dressing does not soak the bread.  Do not leave for too long before eating.  Ideal for a quick tasty sandwich in mid summer. Add some cucumbers inbetween for a fuller bite.

A recipe for sandwich dressing

For this sandwich dressing recipe you will need:

• 4 tablespoons of vinegar
• 3 tablespoons of water
• 1/2 teasppon of salt
• 1/2 teaspoon of pepper
• 4 eggs
• 2 level tablespoons of butter.

Put the four tablespoonfuls of vinegar and three of water into a saucepan over and heat up, add the half teaspoonful of salt and half saltspoonful of pepper. Beat the yolks of the four eggs until creamy, add slowly the hot mixture. Stir over hot water until it has the consistency of mayonnaise dressing. Take from the stove and add carefully the two level tablespoonfuls of butter.

Simple fine cold tongue sandwiches recipe

Chop, cold ready to eat, tongue very fine. For each cupful, stir in:

• 2 tablespoonfuls of melted butter
• dash of red pepper
• ±1 1/2 teaspoonful of onion juice.

Spread the bread with the tongue paste, roll each sandwich carefully, tie with narrow ribbon and put away until wanted. These can be made several hours before serving.

Swiss schmierkase sandwiches recipe

This Swiss schmierkase Sandwich recipe will start your taste buds going. This is how to do it:

• 1/2 pound of ordinary schmierkase into a bowl, rub it perfectly smooth adding 1 teaspoonful at a time
• 4 tablespoonfuls of thick cream
• 2 tablespoonfuls of melted butter
• 1/2 teaspoonful of salt
• 1 saltspoonful of black pepper.

Spread thin slices of bread with the cheese mixture and place a layer of pumpernickel or rye bread on top. spread another layer of cheese, and on top of that another layer of white bread and butter, press lightly together. Garnished with cress.

In arranging them for serving, put a layer of sandwiches and a layer of cress all through the basket or dish.

Toasted olive and sardine sandwiches recipe

Toast thin slices of bread. Remove skin and bones from fresh sardines or use tinned sardines (less effort), lay them carefully over toast; chop olives and capers fine and mix together; sprinkle the mix over the sardines, then add a teaspoonful of lemon juice to each sandwich. Optionally add some Tabasco to taste or black pepper.

Sardine sandwich recipe that is quick and easy

These, like salmon sandwiches, are made from materials usually in every household, and can be made at a moment's notice.
Stir four tablespoonfuls of oil into an egg, add a few drops of vinegar or lemon juice. I just use tin sardines, either with tomato or without. Mash them in a bowl, add a tablespoonful of vinegar, or the same amount of lemon juice. If you have lettuce or cress, either shred it, or put one leaf between the fish and the buttered bread. You can also place thin slices of cheese of your choice over the bread and place under hot grill for a minute until the cheese starts to melt. Serve or eat immediatly.

Smooth creamy mash potato sandwich recipe

Mash four average-sized boiled potatoes. And take the skin off, kids don't like it.

Add:

• 1 level teaspoonful of salt or to taste
• 4 tablespoonfuls of thick cream
• 4 hard boiled yolks eggs mashed to a paste
• 1 saltspoonful of black pepper,
• 2 tablespoonfuls of olive oil

Mix thoroughly until you have a perfectly smooth paste and spread on bread and garnish with cress or lettuce.

Picnic Sandwich recipe for the whole family

Picnic Sandwich recipe. Take the ordinary French rolls; make a round opening in the top of each, and then, with your finger, scoop out all the crumb, leaving the roll in shape with a very small opening on top. Save the little piece of crust from the top of the opening.

Mix together:

• 4 olives
• 1 gherkin
• 1 tablespoonful of capers and 
• 1 large green, sweet pepper, chopped very fine.

Chop fine two ounces (± 50 g) of tongue, and mix it with the white meat of one chicken, chopped fine. Mix together, and moisten with a well-made mayonnaise dressing. Fill this into the roll, put on the top, and arrange neatly on a napkin in a wicker basket; serve at once.

The rolls may be prepared and the mixture made some time before serving, but the two should be put together at the last moment.

Healthy easy roasted mutton sandwiches recipe

Healthy easy roasted mutton sandwiches recipe. Chop sufficient cold roasted mutton to make a pint (± 500 ml); then add:

• 2 solid tomatoes from a can of tomatoes, or two fresh tomatoes, peeled
• remove seed from tomatoes and chop flesh fine
• 1/2 cup piñons or pine nuts,
• olive oil to bind the everything together.

Spread on biscuits or crackers and serve for afternoon tea or supper.

A quick and easy recipe to make spring lamb sandwiches

Grind sufficient lamb to make a half pint (± 250 ml), putting through the meat grinder with the lamb the leaves from six stalks of mint. Add:

• 1/2  teaspoonful of salt,
• 2 tablespoonfuls of melted butter or cream, and
• 1 saltspoonful of pepper.

Rub this to a paste and spread between toasted English muffins. Leaves of mint may be put over the top of the lamb before putting the muffins together.

How to make English mutton sandwiches

How to make English mutton sandwiches. Chop enough cold boiled mutton to make a pint (± 1000 ml) . Add two tablespoonfuls of capers, a half teaspoonful of salt, six tablespoonfuls of cream or olive oil and a saltspoonful of black pepper. Mash carefully and put between layers of buttered bread. A good idea is to put the mixture between two leaves of lettuce so that the bread does not absorb all the moisture of the mixture.  The is especially handy if you know the sandwiches will not be eated emmediatly.

A recipe for great mutton club sandwiches for afternoon lunch

How to make great mutton club sandwiches for lunch. Cut brown bread into rounds or circles with an ordinary cake cutter. Chop one-half pound (± 250 g) of cold, boiled mutton rather fine; add two tablespoonfuls of olive oil, half a teaspoonful of salt, and a saltspoonful of paprika. Peel four or five quite solid tomatoes, cut them into slices and push out the seeds. Put a slice of tomato on top of a round of bread, fill the space from which you have taken the seeds with the mutton mixture; put on top another round of buttered bread, and press the two together. You may, if you like, put on top of the tomato a lettuce leaf, and in the center of that half a teaspoonful of mayonnaise dressing. Nice for luncheon on a warm day.

How to make mutton sandwiches with capers

How to make mutton sandwiches with capers. Chop a half pound (± 250 g) of cold, cooked mutton very fine; add two tablespoonfuls of cream or olive oil, a tablespoonful of capers, half a teaspoonful of salt, and a saltspoonful of pepper; mix thoroughly. Butter the slices on the loaf; cut them one-half inch thick (± 12 mm), and trim off the crusts. Spread thickly with the mixture; put at each of the four corners a mint leaf; put on top another slice of buttered bread, from which you have trimmed the crust, press the two together, and cut from corner to corner making four triangles. These sandwiches may also be flavored with tomato catsup/ketchup.

Lobster Salad and lemon juice sandwich recipe

Lobster Salad Sandwiches. Cut fine the solid portion from one boiled lobster, put it into a bowl, dust it lightly with salt and pepper and sprinkle over two tablespoonfuls of lemon juice. Make a half cupful of mayonnaise from the yolk of one egg and eight tablespoonfuls of olive oil. Select crisp lettuce leaves. Mix the mayonnaise with the lobster, put a thin layer over a slice of buttered bread, cover with a lettuce leaf, put another thin layer of lobster on top of the lettuce leaf, then a second slice of buttered bread. Press firmly together, cut off the crusts and cut the slices into halves long ways, or you may make it into three fingers.

Recipe for brown bread lobster sandwich and red pepper

Lobster Sandwiches. Whole wheat bread or the ordinary Boston brown bread is the most desirable for these sandwiches. Plunge the lobster into hot water; bring to boiling point, and simmer gently three-quarters of an hour; remove the meat, and cut it with a silver knife into dice. Now, sprinkle  the lobster with a little salt, red pepper and a tablespoonful of tarragon vinegar. Allow it to stand for a few minutes, and then sprinkle over two or three tablespoonfuls of melted butter. As soon as the butter has chilled on the lobster, put a goodly layer over a slice of buttered bread; cover with another slice of bread; press the two together, and remove the crusts. Remember, there is only one layer of lobster between two slices of bread.

Diced lobster sandwich recipe

Diced lobster sandwich recipe. Whole wheat bread or the ordinary Boston brown bread is the most
desirable for these sandwiches. Plunge the lobster into hot water; bring to boiling point, and simmer gently three-quarters of an hour; remove the meat, and cut into thin pieces. Now, sprinkle the
lobster with a little salt, red pepper and a tablespoonful of tarragon vinegar. Allow it to stand for a few minutes, and then sprinkle over two  or three tablespoonfuls of melted butter. As soon as the butter has chilled on the lobster, spread over buttered bread; cover with another slice of bread; press the two together.

Classic lettuce sandwich recipe for anyone

A Classic lettuce sandwich recipe anyone can make. Have bread made into a large, square loaf, take off the crust from one end, butter and then cut into slices. Take the white part of lettuce, wash and wipe it dry; have ready three hard-boiled eggs, remove the yolks, put them through a sieve and rub to a perfectly smooth paste with four tablespoonfuls of very thick cream. Add one-half tablespoonful lemon juice and then stir in about four tablespoonfuls of whipped cream; season with red pepper and add teaspoonful of salt. Cover slices of bread with leaves of lettuce, add dressing to taste and then on top of this another slice of bread. This may be served in squares, or they may be pressed and cut into long narrow pieces. Of course, they must be made only a short time before serving.

If you want to learn how to grow your own lettuce hydroponically, visit this site for all the information you need on how to set up your hydroponic system.

Sardine-anchovy and red pepper sandwich recipe

Take two deboned sardines and mash them fine; add a teaspoonful of anchovy paste, a dash of salt and red pepper or black pepper and the hard-boiled yolks of six eggs, rubbed smooth; stir two tablespoonfuls of olive oil into the mixture at the last. Cut bread into slices about half an inch thick, remove crusts, then cut into crescent-shaped pieces, toast, butter and cover with the mixture, serve at once; they are hungry....

Classic Ham Sandwich Recipe

Chop cold boiled ham very fine. For each cupful of chopped ham, stir in two tablespoonfuls of melted butter, dash of red pepper and about one-half teaspoonful of onion juice. Have bread sufficiently stale to cut nicely. Butter and cut to thin slices; remove the crusts, and spread with the ham paste. Serve the same way as tongue sandwiches.

German Rye Sandwich Recipe

Cut thin slices of rye bread; butter before you take them from the loaf. Spread each slice with a thin layer of limburger cheese. Cut bologna sausage into the thinnest possible slices; cover the limburger with the sliced bologna, and then a thin piece of pumpernickel; cover with another slice of bread that has been coated with a layer of cheese. Press the two together; do not remove the crusts. Serve on a napkin in a wicker basket.

Game Sandwich Recipe

Remove the breasts from two partridges after they have been baked or roasted. Chop the meat rather fine; reduce two sardines to a paste. While you are mashing the sardines, add gradually about two tablespoonfuls of soft butter, a dash of red pepper and a half teaspoonful of salt. Spread the bread first with the sardine paste; then sprinkle over the chopped game; dust this with salt and a little pepper; cover with another slice of bread, press lightly; trim into shape.

French Chicken Sandwich Recipe

Pasty Chicken Sandwich Recipe.
Chop the white meat of one chicken very fine; grind to a paste. Add one-half teaspoonful of salt and a dash of red pepper. Cover one tablespoonful of gelatin, with a tablespoonful of cold water, soak it
for about five minutes, then add to it ten tablespoonfuls of thick cream; when gelatin is dissolved mix it into the chicken and let stand in a square pan until cold. Cut the chicken into very thin slices; put a slice on a slice of buttered bread; cover this with another slice of bread and cut into shape.

Swedish Garlic & Gherkin Sandwich Recipe

Swedish Garlic & Gherkin Sandwich Recipe

Flake any cold cooked fish, dust it with salt, pepper and lemon juice. Rub the bottom of a bowl with a clove of garlic, add a half cupful of mayonnaise, four finely chopped gherkins, twelve chopped olives and two tablespoonfuls of capers. Mix and stir in two tablespoonfuls of finely chopped parsley. Spread a thin layer of this dressing over a plain slice of bread, do not butter the bread, cover it with fish, put on top a crisp lettuce leaf, then cover with another slice of bread that has been spread with the dressing. Press, trim the crusts and cut into fingers.

Salmon & Pepper Sandwich Recipe

Salmon & Pepper Sandwich Recipe. Flake cold boiled salmon, or open a can of salmon, drain it free from oil and break the fish apart in good-sized flakes; sprinkle them with salt, pepper and lemon juice. Butter slices of whole wheat or brown bread, cover with a layer of the salmon, then a thick layer of chopped cress or shredded celery. Put a tablespoonful of mayonnaise in the middle and cover with another slice of buttered bread. Press together, trim the crusts and cut into triangles.

Spanish Shrimp Sandwich Recipe

Spanish Shrimp Sandwich Recipe

Mash the hard-boiled yolks of three eggs, add twelve boiled shrimps, either pounded in a mortar or chopped very fine. Add three tablespoonfuls of olive oil or butter, a tablespoonful of tomato cetchup,
two saltspoonfuls of paprika, four tablespoonfuls of chopped parsley, a half teaspoonful of salt, and at last stir in four tablespoonfuls of mayonnaise dressing. Spread this between thin slices of buttered bread, trim the crusts and cut into shape.

Flaked Fish Sandwich Recipe

Flake cold boiled white fleshed fish, dust it with salt and pepper and sprinkle it with lemon juice. Butter thin slices of brown bread; do not trim off the crusts. Put on one slice a layer of thin crisp cucumber, cover this with flaked fish, put a tablespoonful of mayonnaise in the center, put on another layer of chopped cress, then a slice of buttered brown bread. Press together and cut into halves.

Simple Fish Sandwich Recipe

Fish Sandwiches

Rub to a smooth paste a quarter of a pound of cold, boiled fish; add half a teaspoonful of Worcestershire sauce, a tablespoonful of olive oil, a half saltspoonful of salt, and a half saltspoonful of black pepper. Spread the slices of bread on the loaf, cut them off about a half inch in thickness; trim off the crusts, put on each slice dainty lettuce leaves, and fill the center with the fish mixture. Cover with another layer of buttered bread from which you have trimmed the crusts, and press the two together.

Simple Egg Sandwich Recipe

Put thin slices of hard-boiled eggs between slices of brown bread and butter; dust the egg slightly with salt and pepper. Add some Tobasco and mayo to taste. Trim the edges of the sandwiches with either cress or lettuce, and cut into triangles or squares. Spring onions is my favourite so I sprinkel some moderately. I leave the tobasco out if I use spring onions. To me it is an either or decision.

Fine Egg & Paprika Sandwich Recipe

Take the hard-boiled yolks of six eggs and rub them to a paste, adding gradually two tablespoonfuls of olive oil or thick cream. Add a dash of paprika, one-half teaspoonful of salt, spread and finish precisely the same as tongue sandwich.

Fine Tongue Sandwich Recipe

Chop a quarter of a pound (± 125 g) of cold, boiled tongue very fine; add to it two tablespoonfuls of olive oil, a dash of red pepper, a teaspoonful of Worcestershire sauce, and a saltspoonful of paprika; mix and add the hard-boiled yolks of three eggs that have been pressed through a sieve. Put this between thin slices of bread and butter, and garnish with water cress.

Ultimate Creamy Chicken Sandwich Recipe

Take sufficient white meat of chicken to make a half cup (± 125 ml); chop and pound it; reduce it to a paste. Put a teaspoonful of granulated gelatin in two tablespoonfuls of cold water; then stand it over the fire until it has dissolved. Whip a half pint (± 250 ml) of cream to a stiff froth. Add the gelatin to the chicken; add a teaspoonful of grated horseradish and a half teaspoonful of salt. Stir this until it begins to thicken, cool and add carefully the whipped cream and stand it away until very cold. When ready to make the sandwiches, butter the bread and cut the slices a little thicker than the usual slices for sandwiches. Cover each slice with this cream mixture; trim off the crusts and cut sandwiches into fancy shapes. Garnish the top with olives cut into rings. In the center of each sandwich make just a little mound of capers, using the olives at the four corners; each sandwich may be garnished in a different way.  Little pieces of celery, with the white top attached, make also a pretty garnish. These sandwiches are not covered with a second slice of bread.

Delicious Crab Sandwich Recipe

Remove the meat from six hard-boiled crabs; mix it with four tablespoonfuls of mayonnaise dressing and some drops of Tabasco sauce; put it between slices of bread and butter and press two together; trim off the crusts, cut into triangles and serve at once. Crab and lobster sandwiches should not be allowed to stand for more than an hour, and then must be wrapped carefully in a clean, damp cloth.

Classic tasty Curried Chicken Sandwich Recipe

Chop sufficient cold boiled chicken to make a half pint (± 250 ml). Rub together one tablespoonful of butter and one tablespoonful of flour; add a half cupful (± 125 ml) of cold milk, and stir over hot water until you have a smooth, thick paste. Add the chicken gradually to this, mashing and rubbing all the while. Add a level teaspoonful of curry powder, a half teaspoonful  f salt, a teaspoonful of onion juice and a teaspoonful of lemon juice. When cold, spread between layers of buttered bread, trim the crusts and cut into shapes. Almost any bits of left-over meat may be substituted for the chicken and made into sandwiches of this kind.

Recipe for an old Curried Sardine Sanwich

An Old Curried Sardine Sandwich Recipe. Remove the heads, tails and bones from one large box of sardines. Rub them to a paste, add a tablespoonful of melted butter, a half teaspoonful of curry powder and a saltspoonful of salt. Spread this mixture between slices of buttered bread, press the two together, trim the crusts and cut into shape.

Classic Curried Egg Sandwich Recipe

Curried Egg Sandwiches Recipe, a classic that will never grow out of fashion. Hard boil four eggs, remove the yolks from the whites; chop the whites very, very fine, and press the yolks through a sieve. Add to the yolks gradually four tablespoonfuls of melted butter or olive oil, a half teaspoonful of salt, a teaspoonful of onion juice, a half teaspoonful of curry, and rub until thoroughly smooth. Spread thin slices of bread, cover them with a very thin layer of the yolk mixture, then a layer of the chopped whites, another slice of buttered bread. Press together, trim the crusts and cut into shapes.

Simple Tasty Curried Oyster Sandwich Recipe

Curried Oyster Sandwiches recipe. This is how: butter a slice of bread before you take it off the loaf; cut it about a half inch thick and remove the crusts. First of all, cover each slice with a thin layer of hard-boiled egg that has been pressed through a sieve or chopped very fine. In the center of this sandwich put the soft parts of six pickled oysters. Put a tablespoonful of butter and one of flour into a little saucepan; mix without melting; add a gill of thick cream, a teaspoonful of onion juice and a teaspoonful of curry and a half teaspoonful of turmeric. Bring to boiling point; beat and stand away until perfectly cold. When you are ready to serve the sandwiches, cover each one with a thin layer of this sauce; put a slice of bread on top, press together, and serve. The sauce must not go over the sandwiches until you are ready to serve; and then, remember, you have but one layer between two slices of bread.

Crisp Cucumber Sandwich Recipe

Crisp Cucumber Sandwiches for the summer. These are very nice to serve with a fish course in place of bread or rolls and a salad. Slice the cucumbers very thin and soak them in ice water for one or two hours. They must be crisp and brittle and made just at serving time. Beat together three tablespoonfuls of olive oil, one tablespoonful of vinegar, a saltspoonful of salt and a dash of pepper; stand this dressing on the ice until it thickens. Butter thin slices of bread, cover them with a layer of cucumbers that have been drained and dried on a napkin, sprinkle over the dressing, put on another layer of buttered bread. Press together, trim the crusts and cut into triangles. Heap these at once on a napkin and send to the table.

Classic Salt-Cucumber Sandwich recipe

Salt-Cucumber Sandwiches for a lazy afternoon. Let me tell you how; spread the bread, and cut the slices about half an inch thick. Then cut a German or Holland cucumber into very thin slices; put these slices all over the bread. Take the center from a head of lettuce; hold it together, and slice it down in sort of shreds; put this over the cucumber, and have ready some white meat of chicken, cut into the thinnest possible slices, and cover the lettuce with chicken; then sprinkle over more shredded lettuce and a little mayonnaise; put over another slice of buttered bread; press the two together, trim into shape and serve on a napkin in a pretty wicker basket.

Cottage Cheese & Pepper Sandwich recipe

Cottage Cheese & Pepper Sandwich, one of the best. These are nice for country picnics. The cottage cheese should be made rather dry. After it has drained and is quite dry, moisten it by adding either thick cream or melted butter; do not make it too soft. Add a saltspoonful of black pepper and a palatable seasoning of salt. Spread between slices of buttered whole wheat or white bread, press the two together, trim the crusts and cut into shape.

Simple Camembert Sandwich recipe

Camembert Sandwiches made simple.  Spread Camembert cheese between slices of buttered whole wheat bread, add two crispy leaves of lettuce between the cheese. These may be served after lunch with coffee, or are exceedingly nice for picnics or for afternoons where coffee is served.

A simple Roquefort & melted butter sandwich recipe

Roquefort Sandwiches, rich and creamy.  Mash a quarter of a pound (± 125 gram) of Roquefort cheese, adding gradually sufficient melted butter to make a paste. Spread this between slices of buttered bread with crispy lettuce and some spring onions to tasty.  I have added some Tobasco, but yeah, that is me.

A recipe for Deviled Cheese Sandwich

Deviled Cheese Sandwiches, American style.  Put one pound (± 450 g) of American cheese through your meat chopper. Add two tablespoonfuls of tomato catsup, one teaspoonful of Worcestershire sauce, a half teaspoonful of paprika, a dash of cayenne, two tablespoonfuls of olive oil or melted butter, four tablespoonfuls of sherry and a half teaspoonful of salt. Mix until perfectly smooth, and spread between thin slices of buttered bread.

Recipe for Almond & Curry Sandwich

A recidpe for almond, curry and cream cheese sandwiches. Rub one Neufchatel or Philadelphia cream cheese to a paste. Add one pimiento, chopped fine; a dozen almonds put through the meat grinder; a dozen pecan meats, also ground; a tablespoonful of tomato catsup, a level teaspoonful of curry and two tablespoonfuls of desiccated grated cocoanut. Mix thoroughly, add sufficient olive oil to make a smooth paste, and spread between thin, unbuttered slices of white bread; trim the crusts and cut into long fingers. These are nice to serve with plain lettuce salad at dinner.

Creole Sandwich Recipe

Creole Sandwich recipe. Put a half pound (± 250 g) of American cheese through your meat grinder, add to it one Neufchatel cheese, mix well together; add one fresh peeled chopped tomato. Peel the tomato and cut it into halves; squeeze out the seeds and chop the flesh quite fine. Add one finely chopped sweet red pepper. Add a half teaspoonful of salt and a little black pepper; mix and spread between slices of white bread, or you may use one slice of white with one slice of whole wheat bread. These are usually served cut into rounds with an ordinary cake cutter. If you cut these economically you can make one good sized round sandwich and a crescent from each, or if you use a very small cutter you should make four round sandwiches.

American Cheese Sandwich Recipe

American Cheese Sandwich Recipe

•   ½ pound (± 250 g) of American cheese
•   ½ cupful of thick sour cream
•   1 teaspoonful of Worcestershire sauce
•   1 tablespoonful of tomato cetchup
•   ½ teaspoonful of salt
•   ½ teaspoonful of paprika

Chop or mash the cheese, add gradually the cream, and when smooth add all the other ingredients. Spread this mixture on thin slices of buttered bread, cover the top with chopped cress, then cover with  another slice of bread, press the two together, trim off the crusts and cut into triangles.

Sweet pepper and cheese Sandwich recipe

Sweet pepper and cheese Sandwiches.  Put two Spanish sweet peppers (pimientos), one Neufchatel cheese, one pared and quartered apple and twelve blanched almonds through the meat grinder. These may be put through alternately, or mixed as you grind. Rub the mixture, add a half teaspoonful of salt and a saltspoonful of paprika. Spread this between thin slices of buttered white or brown bread. Press, cut the crusts and cut into fingers.

Cheese and Rye Bread Sandwiches recipe

Cheease and rye bread sandwiches. Put a half pound (± 250 g)of Swiss cheese through the meat grinder; add to it the yolks of two eggs, four tablespoonfuls of olive oil, a dash of cayenne and a half teaspoonful of salt. Rub until you have a perfectly smooth paste. Put this mixture between layers of buttered rye bread and serve. Do not trim the crusts nor cut.

Mega Cheese Sandwich recipe

Mega Cheese Sandwich recipe.  Cut slices of brown bread about a half inch (± 25 mm) thick. Do not remove the crusts. Take a half pint (± 250 ml) of cottage cheese; press it through a sieve; add to it two tablespoonfuls of melted butter, a half teaspoonful of salt and two tablespoonfuls of thick cream. Beat until smooth and light. Add cripy lettice to each slice of bread. Spread each slice of bread thickly with the cheese mixture, then put a very thin slice of white bread on top of the cheese, with some cripsy lettuce, then cheese and brown bread, press together. Have the outside brown bread with a layer of cheese on each, and between the layers of cheese a slice of white bread. These are palatable.

A recipe for Club-House Cheese & Anchovy Sandwiches

Club-House Cheese & Anchovy Sandwiches.  Mix until perfectly smooth one tablespoonful of butter, two tablespoonfuls of soft club-house cheese, a tablespoonful of grated Parmesan, a saltspoonful of salt, and a teaspoonful of anchovy paste; add a teaspoonful of tarragon vinegar and a half saltspoonful of pepper. Cut the bread into thin slices, toast it until it is crisp, not hard; spread this mixture on one slice, cover it with another, and cut into shapes. Tarragon vinegar is a herb vinegar by the way.

Hot soft-cheese Sandwich recipe

Hot Cheese Sandwich for the morning. Chop fine a quarter of a pound (± 125 g) of soft American cheese; put it into a saucepan, add the yolk of one egg beaten with two tablespoonfuls of cream, a saltspoonful of salt, a dash of red pepper and half a teaspoonful of Worcestershire sauce. Have ready cut and buttered a sufficient number of slices of bread, either white or whole wheat. Stir the cheese over the fire until it is thoroughly melted; take from the fire and when cool spread it between the slices of bread and butter; that is, spread it on one slice and cover with the other; press two together and cut into forms.

Simple Cheese & Cress Sandwich recipe

Cheese and cress Sandwiches, so simple. Butter thin slices of pumpernickel or brown bread; put between each two slices a very thin layer of Swiss cheese, put two together, and cut into triangles. Now, garnish with cress and and spring onions or spring onion cream cheese.

Tea Biscuit Sandwiches recipe

Tea Biscuit Sandwiches, yes never thought of that.  Put one quart of flour (± 1 L or ±1000 ml) into a bowl; add four level teaspoonfuls of baking powder, a teaspoonful of salt, and sift. Rub in two level tablespoonfuls of butter and add sufficient milk to make a dough. This dough must not be soft, but must be sufficiently stiff to handle quickly. Knead quickly and roll into a sheet a quarter of an inch (± 6 mm) thick. Cut into good-sized round biscuits; they must be at least two and a half to three inches in diameter (± 60-75 mm). Brush them with milk and bake in a quick oven. When done, cut the center from each biscuit, leaving a wall one inch thick (± 25 mm); take out the crumb. Fill this space with deviled chicken. Chop sufficient cold cooked chicken to make a pint (± 500 ml); add gradually eight tablespoonfuls of melted butter, cream or olive oil, a dash of cayenne, a saltspoonful of white pepper, a saltspoonful of celery seed and a saltspoonful of paprika. When thoroughly mixed fill the spaces just even and send at once to the table. These are nice for porch suppers, and may be served with either tea, coffee or chocolate, or may be used as an accompaniment to mayonnaise of tomatoes.

A Recipe for the classic Windsor Sandwich

The classic Windsor Sandwich recipe. Chop sufficient cold boiled chicken to make a half pint (± 250 ml), add a half cupful of finely chopped celery, a half teaspoonful of salt, a dash of pepper and four tablespoonfuls of cream; mix. Chop sufficient cold boiled ham or tongue to make a half pint (± 250 ml), add a tablespoonful of tomato catsup, a few drops of Worcestershire sauce and a dash of pepper. Trim the crusts from an entire loaf of bread, butter the end of the loaf and cut off a thin slice, and so continue until you have the desired quantity of bread.  Shred one head of Romaine or a bunch of cress. This of course must be crisp and dry. Put a layer of the chicken mixture on the buttered side of a slice of bread, put on top another slice of buttered bread, then a thick layer of the shredded cress or Romaine. Put a thick layer of the tongue mixture on another slice of bread and cover it over the cress. Press firmly together and cut the slices directly into halves the long way. Wrap in waxed paper or tie with baby ribbon. Served at afternoon teas. If well made, they are the most elaborate and dainty of all sandwiches.

Chicken and Walnut Sandwich Recipe

Chicken walnut Sandwiches, to die for. Chop sufficient cold chicken to make a half pint, add the juice of half a lemon, two tablespoonfuls of melted butter or olive oil, twelve walnuts chopped very fine, a half teaspoonful of paprika and a half teaspoonful of salt. Put this mixture between thin slices of buttered bread, trim the crusts and cut into fingers.

Chicken and Lettuce à la Kendall recipe

Chicken and Lettuce à la Kendall. Put sufficient cold boiled chicken through the meat chopper to make a half pint (± 250 ml), make fine in a mortar or rub it in a bowl with the hard-boiled yolks of four eggs, four tablespoonfuls of thick cream, a half teaspoonful of salt, a dash of pepper, and if you have it, two saltspoonfuls of celery seed; in the winter you may add a half cupful of finely chopped celery. Butter thin slices of white bread, cover them with this mixture, place on top a slice of brown bread buttered on both sides, then a thick layer of shredded celery, with a tablespoonful of mayonnaise in the middle, then another slice of buttered white bread; press together, trim the crusts and cut into fingers.

Chicken and Almond Sandwiches recipe

A simple and easy chicken and almond sandwich recipe. Chop sufficient cold cooked chicken to make a half pint. Chop a quarter of a pound of blanched almonds, add them to the chicken, add four tablespoonfuls of cream, a half teaspoonful of salt and a dash of pepper; mix thoroughly, put between thin slices of buttered bread and cut into crescents or rounds.

Sandwiches à la Rorer recipe

Sandwiches à la Rorer recipe. Chop sufficient white meat of cooked chicken to make a half pint (± 250 ml). Select two fine bunches of cress, and with a sharp knife shave it very fine. Wash and dry the crisp portion from a head of lettuce. Put the yolks of two eggs into a saucepan, add the juice from two lemons and stir over hot water until the mixture is thick; take from the fire and add slowly two tablespoonfuls of olive oil; add this to the chicken and season with a half teaspoonful of salt and a dash of pepper. Butter a slice of white bread, put over a rather thick layer of the chicken mixture, then a slice of brown bread, buttered on both sides; cover this with a thick layer of cress, dust it lightly with salt and pepper, then another slice of white bread, buttered; press these firmly together, trim the crusts and cut into fingers.

A recipe for Rolled Chicken Sandwiches

Rolled Chicken Sandwiches recipe. Trim the crusts from the entire loaf, butter each slice and cut it off as thin as possible; spread it quickly with the mixture, roll and wrap it at once in waxed paper. If the bread is home-made and cracks in the rolling, put a colander over a kettle of boiling water, throw in it a few slices at a time, as soon as they have softened spread them with soft butter, then cover with the mixture, roll and wrap in waxed paper. To make the mixture, chop sufficient cold boiled chicken to make a pint. Rub together two level tablespoonfuls of butter and two of flour, add slowly a half cupful of hot milk, stir over the fire for a minute, then add the chicken, a level teaspoonful of salt, a half teaspoonful of celery seed, a saltspoonful of white pepper, a dash of red pepper, a teaspoonful of onion juice and a grating of nutmeg; mix and cool. This will make four dozen rolled sandwiches

Quick and Easy Rolled Bread and Butter Sandwiches recipe

Rolled Bread and Butter Sandwich recipe.  Beat the butter to a cream. Remove the crusts from the loaf, butter each slice before you cut it off, and roll at once. These may be tied with narrow baby ribbon or wrapped at once in waxed paper, fringing and twisting the ends.

A recipe for Celery Salad Sandwiches

Celery Salad Sandwiches, vegetarian solution. Put four eggs into warm water; bring to the boiling point, and keep there, without boiling, for fifteen minutes. Take the white portion from one head of celery; wash and chop it very fine. Remove the shells from the hard-boiled eggs, and either chop them very fine or put through a vegetable press, and mix with them the celery; add a half teaspoonful of salt and a dash of pepper. Butter the bread before you cut it from the loaf. After you have a sufficient quantity cut, put over each slice a layer of the mixed egg and celery; put right in the center of this a teaspoonful of mayonnaise dressing, and sort of smooth it all over. Put two pieces together and press them lightly. Trim off the crusts, and cut the sandwiches into pieces about two inches wide and the length of the slices.

A simple Celery sandwich recipe - cannot be more simple

Celery sandwich recipe for the morning, eat with tea. Cut slices of bread, butter one side and toast. Cut the white part of celery into thin slices, cover it over the bread, then cover this with a layer of mayonnaise dressing, cover with another piece of toast, cut into squares and serve. All sandwiches of this kind must be used as soon as made.

A recipe for Caviar Sandwiches with eggs

Caviar Sandwiches with eggs. Cut slices of bread in crescent-shaped pieces, butter one side and toast. Have ready two hard-boiled eggs, remove yolks, put them through sieve, chop whites very fine, and spread toast with layer of caviar; then sprinkle over first a little of whites, then a little of the yolks of the eggs. Put over in the form of a ring a piece of onion, the onion having first been cut into thin slices, and then separated.

A recipe for Caviar Sandwiches with onion and lemon

Caviar Sandwiches with onion and lemon.  Beat a quarter of a pound (± 120 g) of butter to a cream; add two tablespoonfuls of onion juice, the same of lemon, a saltspoonful of paprika, and gradually four tablespoonfuls of caviar. Spread this on thin slices of brown bread or pumpernickel, put two together, press lightly and cut into long, narrow shapes.

Recipe for the best Cold Beef Sandwiches

Cold beef sandwich recipe. Take the remains of cold roasted beef, and chop very fine; put it into a bowl; to each half pint (± 250 ml) of meat, add a half teaspoonful of salt, a tablespoonful of tomato catsup, a teaspoonful of Worcestershire sauce and a teaspoonful of melted butter; work this together. Cut the crust from the ends of a loaf of whole wheat bread; butter lightly and slice; so continue until you have the desired number of slices; spread theslices with a layer of the seasoned meat; put two slices together, and cut into desired shapes.

Recipe for Anchovy and Egg Sandwiches

Anchovy and egg sandwich recipe. Mash the yolks of four hard-boiled eggs with two tablespoonfuls of melted butter or olive oil, add a half teaspoonful of salt, a dash of paprika and a tablespoonful of anchovy paste or two mashed anchovies. Spread this between thin slices of buttered bread, press the slices together, trim off the crusts and cut into triangles. Sardines may be used in the place of anchovies.

Anchovy Sandwich recipe

Anchovy Sandwiches. Beat a quarter of a pound (± 125 g) of butter to a cream, adding gradually two tablespoonfuls of lemon juice, a saltspoonful of paprika, two tablespoonfuls of anchovy paste. Spread this on thin slices of bread, put two together, trim off the crusts, and cut into triangles.

Nut bread sandwich recipe - delicious

Nut Bread Recipe

• 1 quart of flour (± 1 Liter)
• 4 level teaspoonfuls of baking powder
• 1 teaspoonful of salt
• 1 cupful of chopped nuts
• 1½ cupfuls of milk

 Add the baking powder and salt to the flour and sift them. Add the nuts, mix thoroughly and gradually add the milk. Knead this into a loaf, put it into a square pan, brush the top with melted butter, let it stand twenty minutes, and bake in a moderate oven three-quarters of an hour.

You cannot beat this nut bread recipe.