The Houston daily post. [volume] (Houston, Tex.) 1886-1903, 1897-01-11
SOME sAvORY sANDw1c1
If Possible Set Them On I
Hour Before Servine
New York Journal.

New York Journal.
brown bread sandwichee-Cua y
end of the loaf. spread evenly uaI
ter, slice two slices from the ~
together evenly, cut INTO rotn@
| biscuit cutter.
Tartare sondwyches-Chop TIM
dimes, a cupful OF boiled ham ~
small cucumber PICKLES very me
them with a teaspoonful each
lard. catSup. vinegar and a sesS
salt and cayenne. Spread upon
sliced bread, cover with a butteN
cut diagonally across.
Swiss sandwiches Mix equal
grated Swiss cheese and chopp1
wa nut meats. Season slightly W
and pepper: spread between M
of evenly buttered bread; cut VI
shape.
Sardinr sandwiches-Take I'M
Of a half pound box of sarfne,
the bones and skins and chop W
add two hard-boiled eggs, cnogss|
seasoned with one-half teaspo11
French mustard and one-hak teasl
OF grated horse radish. Mix TN
spread between thin slices Of ~
brcao or cold biscuit.
Cheese sandwiches-Chop eigf +
mix with highly seasoned cotnCu
ana spread between buttered
bread.
olive sandwiches-Ten large DIV.
toaptnS teaspoonfuls each OF msy .s
and racker dust. Pour boiling W.
tho olives: let them stand NV n
then drain. cover with ice Waie.,
cold and crisp wipe dry, stone ~ ~
very line with a silver knlie. Nv
mayonnaise very stiff. chop any y
gether and spread on thlnly s'csa !
tered bread.
oyster sandwiches-Remoye ~ IN
IRON a pint of solid raw oyster, WI
inc. Add onc-fourth OF teasP oJr
salt, one-eighth of a teaspoonilImao~
and n dash of cayenne. Put NY S,,,<
pan with two tphlcspoonfiils o. w.,
lhree tablespoonfuls OF cracks. NJ
Heat until stcuming. Add one-ns
of thicN cream in which has w Y,
ne yolks of two raw eggs anu m
tho mixture thickens. Remoye ssjI
hrr, al ten drops OF lemon luiS. sc ~,
seasoning. II liked. When cor r.
tween slices bf buttered breau'
Devlled sandwlches-Mix tose1 nnp.
tablespoonfuls of grated CHEESE, ~
of teaspoonful of dry mus
teasroonful of anchoyy pa.sMsi II
OF cayenne and saitspoomssieGsf1
Blend this with one heaping 49,
oil butter and spread between
slices OF unbuptered bread Al
Nut standardization very ~ 81
ture of ruts. using hlckory usith
"alnuts and almonds. Iui ~ D.
TWO teaspoonfuls of grated ssi,ee I
OF salt. and spread between ~"
buttered bread.
Baked bean saniwiches-huv, ,ayl
or soaked beans 10 sinoo.ni ~
one teaspoonful each Of raiss.as' ius
cry, one tcaspoonful OF ohIv" aah
one.elghth of Il teaspooniui
tard.
Peanut sandw!ches-Shell avs ,s,ttdl
the skins from a pint of fresn, srl,h
nuts. chop very fine. mix Nh ~
mayonraise and cpread on u
white bread cut in fancy foin, cdrl
French sandwiches Ohe-hal,, 81
butter. one-half pound OF s"sIx "
pound of flour. five eggs, a"vt1
sponge cake. This makes Al ~
mixture. Bake m tn W" IN :
SIDES. Snreat thin layer h,ksSI
batter on the bottom oil 40 d
and unon this mace an men iss,,on 8,
over II pour th1 larsxa e.iy hott
batter and bake In n ..SSoun e
his cake Is very rrh, ara MI J
taken from the tin until twehgn.s<j
aftor. bnk nI. and then ps ~ Y
board For the fruit use no 3
cuTrants. seeded RI aims anu ~ =
Isroonfrls of cocoanu'.
be chopped very fine and m x,4y
with the cocoanut. j;iz
90 al ItI