Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-11-20
SPETIzINe SANDWICHES.
Olive Sandwiches.

APETlZlNG SANDWICHES.
= Olive Sandwiches.
Scadl and stone large Queen olives,
choptJlhe meat fine, adding one table,
spoonful Of minced capers to four Of
the Alives.s This mixture may be
workea up into a butter or mixed with
maydanaise and spread between the
butte ID slices on crisp lettuce leaves.
III Green Pepper Sandwich.
Remove stem, seeds and hard parti-
ton afalls of large, sweet green pep
pers :aecald a few minutes, then drain
dry and chop to a paste. Mix this with
the fNtter. adding little minced ham
or esp bacon, and spread over the
slice1Rf bread.
~ Chicken Sandwich.
ToWo ounces of finely chopped cold
chicken add one ounce of ham or
tongue minced fine; season with salt,
pepp@ and little curry powder; mix
withN little boiled salad dressing, and
spre@
IA Bride Sandwiches.
MfAee and pound to paste the meat
from breast of chicken. Blanch half
a po ID Of olives and pound them fine;
season lightly with salt, celery salt, or
a litEe ground mace, and dash of cay
enne.s Mix to paste that will spread
with whipped cream.
Cheese and Tomato Sandwich.
Put cup of grated cheese in
saucepan, add scant level tablespoon
full Oh butter, a dash of cayenne, salt
spool of mustard, and little salt. Stir
overshot water until cheese melts to a
smooth cream, then add cup OF toma-
to ppree to which the beaten yolks of
two eggs have been added. Cook a
moment and then cool before using.
& Cheese and Nut Sandwich.
E4am cheese grated and mixed to a
smooth paste with butter and spread
on whole wheat bread; over this sprin
. kle almonds that have been blanched,
shredded, toasted and sailed.
: Pounded Cheese Sandwich.
Ta9ke half a pound of good dry
cheese and pound to a paste with two
OUNCES of sweet, fresh butter; mix in
halfsa teaspoonful each of mustard,
qualter of teaspoonful of black pepper.
Stir gradually into this a gill of good
sherry wine and let stand for half an
hour, in a cool place, then spread. This
will keep for days.
. Cream Cheese Sandwich.
Take any white, cream cheese and
spread over slightly buttered slices of
MINCED olives mixed with mayonnaise
between the slices.
Caviar Paste for Sandwiches.
Take small box of Russian caviar
(qutH'ter of a pound) and drop in the
juice of half lemon. alternating with
the Same quantity of olive oil; mix
thoroughly and beat to stiff white
paste
Waldorf Sandwiches.
Two Greenins apples chopped fine
and ssame quantity of minced, crisp.
white celery. Olive oil and tarragon
vinegar enough to moisten; pinch of
salts Uuse whole wheat bread.
Tnlay or white grapes, sliced in half
and seeded and mixed with chopped
sours apple and crisp celery moistcned
withsFrench dressing is very nice.
4 For Sweet Sandwiches.
Chopped English walnuts and raisins
. moi$ Tened with grape juice, and let
I stand some time.
Dates and California figs chopped,
moistened with boiling water and lemon
juice. and when spread sprinkled with
chopped nuts.
Cream cheese and raspberry or straw
berry, jam.
Catfdied cherries, chopped nuts and
orange. juice.
Preserved Canton ginger minced and
4 mixed with the. butter or cream,
4. whipped nearly to butter, is delicious.
Toasted Almond Sandwiches.
Blakeh and dry.the almonds, put
them In y buttered pan and place in q
slow ovep and leave them toast to a
golden brown, shaking the pan occa-
sionaIly.f when DONE. cool them and
chops6t pound fine. Mix with whipped
Il cream and spread.
.<- Peanut Sandwiches.
II Freshly roasted peanuts rolled or
pounded and mixed with mayonnaise.
cream cheese, olives or fruit jams.
make tasty sandwiches
A great variety of sandwiches may
be made from peanut buffers, potted
meats, poultry, fish. and cheese.
Banana Sandwiches.
IS These are rather new and nice.
Spread the slices of bread with stiff
mayonnaise and place the ripe banana,
very thinly sliced, in between. These
must not stand long.
Sandwich Of Cheese and Celery.
A gill of cream, whipped; sufficient
grated Parmesan or sharp. well-fla-
vored American cheese to make stiff
paste, and this spread on the bread
and sprinkled with finely minced Gel
cry, and a slight seasoning of salt and
paprika, Nake very palatable sand