The Northwest enterprise. [volume] (Seattle, Wash.) 1931-1952, 1931-05-21
Serving Different Party Refreshments

l. Place the caviar in the center,
then a ring of mashed egg yolk
blended with mayonnaise, and add
finely chopped egg white moistened
with French dressing.
2. Cut a slice of tomato to fit the
circle of bread, then a slice of hard
cooked egg, and on top place a thin
slice of cucumber.
3. Anchovies surround a mixture
of chopped egg and green pepper.
Spreads for other open faced
sandwiches are Anchovy paste and
/ chopped hard cooked eggs; caviar
and finely chopped onions; snappy
cheese with pimento strips; jelly and
nut with a cream cheese border;
chicken paste with chopped pickle
and sardine paste and hard cooked
egg.
Checkerboard Sandwiches
Cut graham and white bread into
crosswise slices about 1-3 of an inch
thick. Spread with creamed butter,
then a mixture of 2-3 cup cream
cheese, 2 tablespoons milk and 1-3
cup well drained crushed pineapple.
Beginning with slice of white bread
and alternating the white and gra-
ham slices lay together six slices
spread with the mixtures. Press to-
gether firmly. Trim crusts from
edges neatly so as to form a perfect
sandwich cube. Cut the sandwich
cube into 1-3' inch slices.
Have ready another sandwich cube
in which the bottom layer is a slice
of graham bread and each slice has
been spread with mixture of olives,
nuts and mayonnaise. Cut this into
1-3 inch slices. Alternate layers.
from first and second cube. Wrap
firmly in slightly dampened cloth
and keep in a cool place. Cut in
1-2 inch slices to produce checker
board effect. Yield: One loaf which
makes ~ sandwiches.
Chicken Rolls
l chicken (from breast).
l tongue.
l celery salt.
Few grains cayenne.
anchovy mixed to a paste (may
be omitted).
" mayonnaise.
Chop meat and put through food
chopper. Add seasoning and mix
well. Remove the crust from loaf
of moist bread. Cut in Ia inch
slices. Trim each slice into a rec
tangular shape, spread light with soft
butter and then with the mixture.
AS a rule, the good sandwich maker
is reasonably generous with her fill
ing SO that the morsel is flavory
one. Roll the slices as you would a
Jelly roll. Wrap in a damp towel
and keep in tightly covered jar un-
til ready to serve. 1t is highly i'm
portant that sandwiches be fresh and
moist. Just before serving, tie them
with ribbon, insert little sprig of
cress in the end of each roll. Yield
l6 sandwiches.
Chicken la King
Y green peppers, shredded.
81 pound mushrooms. ssrsssF 81 -
Il butter.
| 1-8 flour
" quarts thin cream.
1 Y quarts chicken broth.
Salt.
Pepper.
c cold chicken, diced.
u pimientos, shredded.
Cook pepper and mushrooms, if
they are raw slowly in butter eight
minutes. Cover while cooking. Re-
move mushrooms and pepper from
fat, add flour, cream, broth, and
seasoning. Cook five INMATES over
low flame, stirring to keep smooth.
Add chicken, mushrooms, pimiento
and pepper, and reheat in double
boiler to prevent curdling. Yield
"a servings.
Jellied Fruit Salad
y C graduated gelatin
" cold water
2 2-3 syrup from canned fruit
1a sugar
Few grains salt
l lemon juice
ginger ale
A canned fruit
II Canton ginger (the kind
that comes packed in a syrup.
Mayonnaise dressing
Whipped cream
Soak gelatin in cold water to sof-
ten. Heat fruit syrup to boiling
point. Add softened gelatin, sugar
and salt. When cod add lemon
juice and ginger ale. Just as gela-
tin begins to set stir in both the can
ned fruit and Canton ginger which
has been cut into small pieces. Turn
into "a individual molds. Let stand
until firm. Remove from molds and
serve with mayonnaise dressing COM
bined with an equal amount of whip
ped cream.
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