Daily capital journal. (Salem, Oregon) 1903-1919, 1913-06-20
SANDWICHES.

MOCK CRAB SANDWICH.
A quarter of a cupful of grated
cheese, quarter of teaspOonful each
of salt, paprika and mustard, tea
spoonful of anchovy paste, table
spoonful of chopped olives, teaspoon
full of lemon juice and two tablespoon
fuls of creamed butter.
TARTAR SANDWICHES
Chop together three large sardines, a
cupful of boiled ham, ground, and three
small cucumber pickles. And a tea
spoonful of French mustard, or omit
the cucumber pickles and add some
chow.chow with little mustard. Mix
to a paste with a little ketchup and
vinegar or lemon juice.
CHEESE FILLING FOR SAND.
WICHES.
To two tablespoonfuls of melted but
ter add one tablespoonful and half
of flour with half a pint of milk and
cook to a thick paste. Take the mix
ture from the fire and add to taste salt
and paprika, also a quarter of tea
spoonful of French mustard. Work in
to this filling large cupful of grated
cheese. This will keep for a week and
is very good
FILLING FOR NEAT SANDWICHES.
Two cupfuls os cream or milk, two
large tablespoonfuls of flour, yOlks of
four eggs, and butter the size of an
egg. Add teaspoonful of salt, tea
spoonful of mixed mustard, and black
and red pepper to taste. Beat the yolks
of the eggs well, mix in all the other
Ingredients and put in double boiler
and cook until thick, stirring constant
ly to prevent Jumps. When cool beat
in a gill of lemon juice. Then add any
Underground meat, such as veal
tongue, ham or chicken. Fish may be
used, both fresh and salt, roe, sardines,
etc., or it may be varied by using fine.
ly:ehopped watercress, lettuce, parsley
or olives. POtted meats may be used
with this filling.
FIG PASTE FOR SANDWICHES.
Three.quarters of pound of figs
cut into small pieces, three-quarters of
a pound of brown sugar, quarter of a
pound of seeded raisins, a cupful of
water and the juice of half lemon.
Stew on the back of the stove until
very soft, remove and add a dessert
spoonful of vanilla. Then put all
through the meat grinder, and to clear
the grinder use two or three crackers.
Il desired the cracker-dust may be
stirred into the paste. It is then ready
to use and will keep almost indefinite
lv This is delicious between thin, deli
cate crackers or thin slices of brown
bread It may be put on very thin
slices of bread and butter in layers and
cut down like cake.
FILLING FOR SWEET SAND.
wICHES.
A pint of milk, a cupful of sugar,
three eggs and half a teacupful of flour
Mix the sugar and flour thoroughly;
then stir this into the milk. Cook in
a double boiler until it becomes thick
paste. Add the eggs, well beaten, just
before removing from the fire and let
the mixture stand until cold. It is
then ready to use for any kind of sweet
| sandwiches. For instance: take a small
portion of the paste and stir in a little
vanilla and freshly-grated cocoanut,
chocolate, preserved ginger or any kind
of ground nuts, Black walnuts and
roasted almonds are especially good.
Jams, marmalade and orange may also
be used in this way. Cocoanut and
orange make a delicious combination.
Raisins and chopped nuts also 60 well
together The sandwiches may be made
of crackers and waters or white and
brown bread. This filling will keep
for a week.
NUT SANDWICHES.
Chop fine English walnuts add
enough mayonnaise dressing to make a
paste and spread between thin slices
of wheat bread.
DILL AND HAM SANDWICHES.
Cut thin slices Of rye or graham
bread, butter evenly and lay between
them two thin slices of lean ham and
thin slices of dill pickle cup the long
way.