Recipes Tried and True/Sandwiches
Remove bones of one dozen anchovies, cream three hard-boiled eggs with two tablespoonfuls sweet butter; add a few grains of cayenne pepper, mix all together. Use on very thin slices of buttered white bread.
Cream two tablespoonfuls butter, add one-fourth cup grated American cheese, one teaspoonful vinegar, salt, paprika, mustard and anchovy essence. Spread between thin slices of bread.
Stone and chop olives fine and mix with cream cheese, adding sweet cream to moisten. Salt and pepper to taste.
Take equal quantities of egg yolks and sardines, the latter drained, skinned and boned. Season with salt, cayenne pepper and mustard. Rub until smooth and add lemon juice or olive oil to make a paste. Spread between slices of buttered bread or on fresh wafers, or use mayonnaise in place of lemon juice and other seasoning.
Chop chicken through chopper, mix with plenty mayonnaise, pepper and salt and spread on bread. Smoked tongue may be used the same way.
Cut fine whites of four hard-boiled eggs; force the yolks through a potato ricer; mix yolks and whites, season with salt and pepper and moisten with mayonnaise. Spread mixture between thin slices of buttered bread.
Chop one pound raisins, dates, one-half pound walnuts, two oranges, two lemons and mix with fruit juices.
Make a paste of ten cents worth of leberwurst, one-half cup salad dressing, two tablespoons rendered butter and two tablespoonfuls vinegar. Spread on thin slices of bread.
Mix with half roll of cream or Neufchatel cheese one-fourth cup chopped walnuts; add salt and pepper.
Smother small goose livers until soft, in goose fat; mash into paste with three hard-cooked eggs; add salt, red pepper and little grated onion. Spread on small, thin slices of toast.
Mix and spread between thin slices of bread one-half pound finely-chopped roast veal, one chopped apple, one celery heart, chopped fine; six walnuts, chopped fine, and enough mayonnaise to make a smooth paste.