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Free Books / Cooking / Hobart Boulevard Cook Book / |  |
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Sandwiches |
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Free Books / Cooking / Hobart Boulevard Cook Book / | |
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Sandwiches |
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This section is from the book "Hobart Boulevard Cook Book", by Women of Hobart Boulevard Methodist Episcopal Church Los Angeles, Cal. Also available from Amazon: Hobart Boulevard Cook Book.
One small head of lettuce, 1/2 cup dates,1/2 cup walnuts; chop all very fine and add a little salad dressing.
- Mrs. J. H.Paulin.
Equal parts of green peppers and cheese, chopped fine, with a little salt. Spread on thin slices bread, then toast rich brown. Serve hot. Or use mixture on brown bread for serving cold.
- Mrs. Lockwood.
Chop together 1 cup celery, 6 stoned olives and 1 tablespoon English walnuts; moisten to a paste with mayonnaise.
- Mrs. Lockwood.
Cut 4 slices of bread 1/2 inch thick and butter them liberally with softened butter. Put salad dressing and lettuce leaf between the first. I mix canned pimiento and salad dressing for the next layer and cream cheese and salad dressing for the next. You then have a square of the 4 slices, all joined together; now slice it down in 1/2 inch or thicker slices and you have a plate full of very attractive and appetizing sandwiches.
- Mrs. W. H. Paulin.
Remove skin and bones from sardines and mash to a paste. Add an equal quantity of yolks or hard boiled eggs, rubbed through a strainer. Season with salt, cayenne pepper and a few drops of lenion juice; moisten with olive oil or melted butter.
- Miss Geller.
One large can tuna, 1 small onion, chopped fine, 1 can pimientoes, chopped fine, salt and pepper to taste; mix with mayonnaise dressing and spread between thin slices of buttered bread with a leaf of lettuce.
- Mrs. Ray Geller.
Spread bread with cream cheese and then alayerof chopped olives, mixed with mayonnaise dressing.
- Miss Geller.
Wash, dry and stone dates; cut in halves and spread on buttered bread, skin side down; sprinkle with chopped nuts or grated cheese and press into dates with a knife.
- MissGeller.
Three hard boiled eggs, chopped fine, 1 cup ripe olives, chopped fine; add salt and pepper and a dash of cayenne and paprika; mix with mayonnaise and spread on bread with leaves of lettuce.
- Mrs. Ray Geller.
Twoeggs,boiledhard, 4 rolledcrackers,1 teaspoon Heinz Mustard, 1 teaspoon butter, 1 tablespoonful of vinegar; salt and pepper to taste; mix all together; add a little more vinegar if it should be too dry.
- Nellie K. Smith.
Chop fine one large bottle of stuffed olives and mix with it two packages of neufchatel cheese; add highly seasoned mayonnaise, enough to moisten and season well; spread between buttered sandwich bread.Cut in long, narrow strips.
One-half can pimientoes, 1/2 pound cheese, 1/4 cup salad dressing; salt to taste; chop peppers and cheese separately, then mix and add dressing; spread thinly cut bread with the butter and the mixture.
- Mrs. Harold Loomis.
Put the desired amount of fresh roasted peanuts through a meat chopper, moisten well with mayonnaise and spread between buttered slices of Boston brown bread.
Remove bones from sardines and mash to a paste; add to an equal quantity of yolks of hard boiled eggs and a few chopped ripe olives. Season with salt and paprika and lemon juice and moisten with mayonnaise; spread mixture between thin slices of buttered bread.
- Mrs. Will Marks.
Sandwiches Five cent can of potted ham, chopped celery, cucumber or radish; salt and vinegar to taste; mix with boiled dressing. Serve on lettuce.
- Mrs. F. W. Fahs.
Chop fine either pecan, hickory or English walnuts; mix with an equal bulk of neufchatel cheese; add a dash of paprika.
- Mrs. Tait.
Put English walnuts through a meat chopper; drain and chop an equal bulk of olive-pimientoes, using a chopping knife and bowl; mix thoroughly with mayonnaise and spread between either white or cracked wheat bread.
- Mrs. Tait.
Chop fine 1 cup celery, 1/2 cup stoned olives, some English walnuts;moisten with mayonnaise dressing.
- Mrs. Schuster.
Butter thin slices of bread, spread with cream' cheese, well mixed with finely chopped Walnut meats; lay on this a tender lettuce leaf.
Two hard boiled eggs; while hot mash with a fork, add 1 tablespoon of melted butter while eggs are hot; 1 mustard spoon of mixed mustard, less if dry; a dash of cayenne pepper, 1/2 cup of grated cheese; mix all to a paste; makes enough for 8 persons.
- Miss Olmstead.
One can pimiento, 3 dill pickles, 10 cents worth of pecan meats; chop each thing separate; mixwithcreamsalad dressing, and spread between slices of buttered bread.
- Mrs. Belle Neely.
Nine olives, 1 small onion, 1 green pepper, chow-chow pickles, 1 cupful grated cheese; chop the above very fine and moisten with the mustard dressing from pickles.
- Mrs. J. W. Sedwick.
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