Chapter III: Part 3

Roll out one-half pound of puff paste until one-fourth of an inch thick, then place it in a baking tin and bake in a hot oven until a golden brown; when done, let it get cold; whip one-half pint of cream to a stiff dry froth, add to it three tablespoonfuls each of powdered white sugar and desiccated cocoanut. Cut the pastry into strips three inches long by one inch wide; spread some of the cocoanut cream on each piece, put two pieces together and sprinkle powdered white sugar thickly over them.

_NUT AND FRUIT SANDWICH_

Mash half-pound of pitted prunes, mix them with a half-pound of seedless raisins, half-pound of stoned dates, and the same quantity of washed figs, quarter of a pound of blanched almonds, a quarter of a pound of peeled Brazil nuts, and one pound of pecans. Put through the meat chopper, add the juice of two oranges and knead the mixture with your hands; pack it down into baking powder boxes or into any round tin and stand it aside in a cold place; when wanted for use, remove from the tins, cut thin, and place slices between lightly buttered white bread cut round. Garnish top with a maraschino cherry.

_FUDGE SANDWICH_

Melt on tin in oven, fudge or fresh chocolate creams until soft enough to be spread; spread wafer crackers with this filling, tie each two with white baby ribbon. Serve with lemonade.

_VIOLET SANDWICH_

Cover the butter with violets over night; slice white bread thin and spread with the butter; put slices together and cover with the petals of the violets.

_ROSE-LEAF SANDWICH_

Flavor fresh unsalted butter with rose by packing in closed jar with a layer of rose leaves and leaving several hours. Any fragrant rose will answer. Cut white bread into dainty strips or circles, spread with the perfumed butter, put one or two rose leaves between the slices, allowing the edges to show.

_CLOVER SANDWICH_

Trim the crust from a loaf of bread and place bread in a stone jar with clover blossoms; wrap the butter in cheese-cloth and also place in the jar; leave over night. Cut the bread thin and spread with the clover-scented butter; put two slices together and garnish with a clover blossom.

_NASTURTIUM SANDWICH_

Cover the bread and butter with nasturtium flowers over night; cut white bread thin and spread lightly with the butter. Put two nasturtium flowers between the slices.

_CHINESE NUT SANDWICH_

Stone two cups of Chinese nuts, moisten with three tablespoonfuls of thick cream, sweetened with a little honey; spread on slices of lightly buttered white bread. Cover with another slice and cut in squares.

_CREAM SANDWICH_

Cream four ounces of butter, add gradually four ounces of brown sugar, four ounces of fine flour, four eggs one by one, a squeeze of lemon juice or a tablespoonful of rose water, and lastly a teaspoonful of baking powder. When thoroughly mixed, bake in shallow tins. Whip up till perfectly thick a quarter of a pint of cream, spread this on half the strips and cover with the other sandwich-fashion. Ice these sandwiches over with chocolate icing.

MISCELLANEOUS

_BOSTON BAKED BEAN SANDWICH_

Press cold baked beans through a colander, add two stalks of celery chopped fine, a teaspoonful of horse-radish, and a little tomato catsup; mix and spread on buttered slices of Boston brown bread, cover with another slice, and garnish with a radish and a pickle.

_NEW ENGLAND SANDWICH_

Mash beans that have been cooked well, add a dash of catsup, lay on a crisp lettuce leaf between lightly buttered white or brown bread. Garnish with a pickle.

_MEXICAN SANDWICH_

Put large square salted crackers into the oven to heat. When warm, put on each cracker a large tablespoonful of baked beans that has been mixed with a little catsup heated with butter and highly seasoned.

_POTATO SANDWICH_

Run three good sized boiled potatoes through the potato ricer, season with salt and pepper, add the yolks of four hard-boiled eggs that have been rubbed to a paste, and one tablespoonful of melted butter. Mix thoroughly and place between thin slices of lightly buttered brown bread. Garnish with a pickle.

_POTATO AND HAM SANDWICH_

Into a pint of well seasoned mashed potatoes, stir two eggs without beating; spread two tablespoonfuls of this potato out smoothly, and lay on it a slice of neatly trimmed boiled ham. Cover this with the potato, pinch the edges together. Fry in butter until a delicate brown.

_RICE SANDWICH_

Creole rice may be shaped to a circle, in which make a cavity; leave this to stand in a cool place until firm; when so, cut in half, horizontally. Spread peach preserves neatly on lower ring, mask well with syrup. Put on the upper ring and mask well with the syrup. Put in a cool place until ready to serve; cut V-shape and serve with unflavored cream.

_POPCORN SANDWICH_

Pass two cupfuls of freshly popped corn through the meat chopper, place this in the chopping bowl, add a dash of salt and cayenne pepper, five boned sardines, a dash of Worcestershire, and enough tomato catsup to form a paste. Spread this on circles of hot buttered toast. Sprinkle with Parmesan cheese and crisp in hot oven. Serve as soon as made.

_DYSPEPTIC SANDWICH_

Spread thin slices of gluten bread with peanut butter, mixed with crisp brown bread crumbs, put the two slices together, and cut in strips.

_MOSAIC SANDWICH_

Cut two slices each of white and dark graham bread; cream one-quarter cup of butter until white. Spread a slice of white bread with the creamed butter, then place a slice of graham bread on it; then spread graham bread with creamed butter; repeat. Place a light weight on all four slices. When butter hardens remove the weight, then cut in thin slices downward.

_SANDWICH ROLLS_

Take four cupfuls of light bread dough, spread it on the breadboard and roll thin. Spread this sheet with one cupful of butter, fold it up and roll out again; fold as before and let it stand a few minutes in a warm place. Now roll and fold twice more. Let stand a short time, roll out and cut into biscuits, place in pans, not touching, brush over the tops with a little lard and hot water. Let rise one hour and bake. These are very light and will pull apart in flakes. Any filling may be used.

CANAPES

_CANAPES_

Canapes are _savories_, or appetizers, usually served before the first course at dinners, luncheons, or chafing dish suppers. One slice only is used for each canape. They may be dipped in melted butter, toasted or fried and cut into fancy shapes. The mixture is spread on top, the top is garnished.

_CAVIARE CANAPES_

Season the caviare with a dash of lemon juice and a very little onion juice. Spread mixture on toasted rounds of white bread and sprinkle top with finely chopped hard-boiled egg. Garnish with cress.

_HERRING CANAPES_

Toast slices of white bread, remove the crusts and cut oblong. Spread them with butter mixed with a very little French mustard, cover with finely minced sour pickle; place upon each two boneless herrings. Sprinkle finely chopped hard-cooked egg yolk over top.

_ANCHOVY CANAPES_

Toast rounds of white bread to a nice even brown; place two boneless anchovies on a round of toast, and sprinkle over same the yolks of hard-boiled eggs; dust with white pepper and garnish with a slice of lemon.

_LOBSTER CANAPES_

Chop the meat of a boiled lobster fine, season with pepper and salt, a dash of lemon juice, and a little mayonnaise dressing and spread on rounds of toasted bread. Garnish with a sprig of parsley.

_CRAB CANAPES_

Put the contents of a can of crab meat into a saucepan, add one tablespoonful of sherry and let simmer until the liquid disappears. Fry one small finely minced onion in a tablespoonful of butter until brown, add a cupful of milk that has blended with a tablespoonful of flour, let it come to a boil, then add the crab meat and let simmer for ten minutes; remove from the fire and when cool spread on rounds of toast and sprinkle with grated Parmesan cheese; place in a hot oven until a golden brown. Serve hot.

_SARDINE CANAPES_

Pound boneless and skinless sardines to a paste; moisten with a little olive oil, and a dash of lemon juice; spread mixture on thin rounds of toasted bread. Arrange leaves of watercress around the edge and put finely chopped hard-boiled egg in the centre.

_SARDINE CANAPES NO. 2_

Take a box of sardines, remove bone and skin, rub to a paste with three ounces of fresh butter, and gradually add four tablespoonfuls of thick cream, until a paste is formed. Spread the paste over toasted rounds of white bread; sprinkle chopped olives over the whole.

_SARDELLEN CANAPES_

Toast a thin biscuit cracker and lightly butter. Put a slice of hard-boiled egg in the centre and coil one well cleaned sardellen around the egg. Garnish with a slice of lemon.

_SALMON CANAPES_

Toast rounds of white bread and spread with melted butter; next with finely flaked salmon, to which add a dash of Worcestershire sauce, and a drop of olive oil; sprinkle finely chopped hard-boiled egg over top. Garnish with a small sprig of parsley.

_FISH CANAPES_

Rub a quarter of a pound of any kind of cooked fish to a paste; season with pepper and salt, and a few drops of onion juice. Moisten with one tablespoonful of sauce tartare. Spread the above mixture on rounds of buttered brown bread, sprinkle over top finely chopped dill pickles.

_HAM CANAPES_

Mince and mash to a smooth paste half a pound of cold boiled ham, add two tablespoonfuls of currant jelly, one tablespoon of soft butter, and a half a teaspoon of curry powder or half this amount of paprika if the latter be preferred. Spread this paste on round pieces of toast and garnish with chopped, cooked eggs, whites and yolks separate, minced pickles, green peppers, and olives.

_HAM CANAPES NO. 2_

Cut bread in rounds one-fourth inch thick. Saute in butter; spread with finely chopped ham mixed to a paste with a little melted butter and seasoned. Sprinkle top with finely chopped hard-boiled eggs.

_BACON CANAPES_

Cut bread in squares one-fourth inch thick, saute the bacon fat. Spread with a little French mustard, cover with fried bacon finely chopped, and sprinkle with finely chopped pimolas.

_TONGUE CANAPES_

Toast one-fourth inch slices of graham bread, cut in rounds and fried in butter; mix cooked tongue that has been chopped fine with creamed butter till it is a paste, and add one tablespoonful of capers to a cupful of tongue. Spread on bread, add a dash of salt and cayenne, and sprinkle with a little finely chopped watercress.

_CHICKEN CANAPES_

Chop fine the white meat of a chicken and two stalks of celery. Season with salt, pepper, and vinegar. Let stand a few minutes, then drain dry; add a little mayonnaise dressing and mix well. Serve on rounds of toast that have been spread lightly with melted butter. Sprinkle chopped chives over the whole.

_NUT AND OLIVE CANAPES_

Fry rounds of white bread in butter; mix equal quantities of chopped English walnuts and olives with enough mayonnaise dressing to moisten. Spread on bread and garnish with chopped pimentos.

_TOMATO AND CUCUMBER CANAPES_

Saute rounds of white bread in butter. Fry slices of tomato in deep fat; place one slice of tomato on each round of bread. Dust with salt and pepper, and lightly spread with mayonnaise dressing followed by a thin slice of cucumber. Sprinkle top with finely chopped hard-boiled egg.

INDEX

LIST OF RECIPES

FISH

Oyster 9

Fried Oyster 9

Deviled Oyster 9

Oyster Loaf 10

Oyster and Caviare 10

Grill Room Oyster 10

Oyster Salad 11

Caviare 11

Caviare No. 2 11

Caviare—Lobster 12

Roe 12

Shad-Roe 12

Shad-Roe and Cucumber 13

Lobster 13

Lobster No. 2 13

Lobster No. 3 14

Lobster No. 4 14

Lobster Salad 15

Dutch Lunch 15

Lobster and Mushroom 15

Sardine 16

Sardine No. 2 16

Sardine No. 3 17

Sardine No. 4 17

Sardine No. 5 18

Sardine and Cheese 18

Sardine Club 18

Spanish 19

Broiled Sardine 19

Austrian 20

Salmon 20

Salmon No. 2 21

Salmon No. 3 21

Salmon No. 4 21

Salmon and Ham 22

Pimento 22

Shrimp 22

Shrimp Salad 23

Lenten 23

Crab 23

Mock Crab 24

Anchovy 24

Anchovy No. 2 24

Fish 25

Fish and Egg 25

Sardellen Paste 25

Sardellen 26

Halibut 26

Halibut No. 2 26

Anchovy Toast 27

French 27

Hot Creamed Codfish 27

EGG

Egg 31

Egg No. 2 31

Fried Egg 31

Ribbon 32

Egg and Lettuce 32

Egg and Olive 33

Egg and Cucumber 33

Egg and Brown Bread 33

Puritan 34

Gold 34

Montpelier 35

Japanese Egg 35

Brown Egg 35

Easter 36

Chevy Chase 36

Outing 36

Traveller’s 37

Curried Egg and Oyster 37

SALAD

Tomato 41

Tomato No. 2 41

Tomato and Onion 41

Tomato and Horse-Radish 42

Tomato and Nut 42

Specialty 42

Epicurean 43

Beet 43

Beet and Cheese 43

Watercress 44

Watercress and Egg 44

Watercress and Egg No. 2 44

Mushroom 45

Western 45

Piccalilli 45

Green Pepper and Egg 46

Nasturtium 46

Ripe Olive 46

Olive Squares 47

Olive and Pepper 47

Olive and Chicken Liver 47

Olive and Cheese 48

Olive and Caper 48

Olive and Caper No. 2 48

Olive and Nut 49

Cucumber 49

Cucumber No. 2 49

Cucumber No. 3 50

Cucumber No. 4 50

Cucumber and Chives 50

Cucumber and Cheese 51

Cucumber and Red Pepper 51

Cucumber and Onion 51

Dill 52

Spinach 52

Onion 52

Mustard 53

Mosaic 53

Horse-Radish 53

Celery 54

Celery No. 2 54

Celery and English Walnut 54

Celery and English Walnut No. 2 55

Lettuce 55

Lettuce No. 2 55

Boston Brown Bread 56

Bar Harbor 56

Radish 56

String Bean 57

Apple and Celery 57

Apple and Grape 57

Apple Salad 58

Waldorf 58

Novelty 58

St. Patrick 59

Tartar 59

Grape Fruit 59

Cherry Salad 60

Pineapple Salad 60

Mock Oyster 60

MEAT

Roast Beef 63

Roast Beef No. 2 63

Hot Roast Beef 63

Roast Beef and Tomato 64

Roast Beef and Jam 64

Roast Beef Salad 64

Rare Beef 65

Corned Beef 65

Chipped Beef 65

Picnic 65

Cannibal 66

Meat and Mushroom 66

Fried Cold Meat 67

Broiled Steak 67

Ham 67

Ham No. 2 67

Ham No. 3 68

Ham No. 4 68

Hot Ham 68

Hot Ham No. 2 69

Ham Fingers 69

Ham and Egg 69

Ham and Egg Club 70

Ham and Nut 70

Potted Ham 71

Potted Ham No. 2 71

Party Sandwich Rolls 71

Westphalian Ham 72

Automobile 72

Stag 72

Boston Club 73

Veal 73

Calf’s Liver 74

Calf’s Liver and Bacon 74

Texas 74

Tongue 75

Tongue No. 2 75

Tongue and Egg 75

Deviled Tongue 76

Tongue and Tomato 76

Excursion 77

Lamb 77

Lamb No. 2 77

Mutton 78

Mutton No. 2 78

Mutton and Pea 78

Summer 79

Potted Meat 80

Farmer 80

Pork 80

Mince Meat 81

Southern (Bacon) 81

Tip-Top 81

Chicken 82

Chicken No. 2 82

Chicken No. 3 82

Chicken No. 4 83

Hot Chicken 83

Chicken Liver 83

Pressed Chicken 84

Jellied Chicken 84

Cream of Chicken 85

Chicken and Egg 85

Chicken Surprise 86

Chicken and Ham 86

Chicken and Ham (Club) 86

Chicken and English Walnut 87

Chicken and Almond 87

Chicken and Green Pepper 88

Aspic Jelly 88

Reception 89

Queen 89

French Roll 89

Creole 90

Windsor 90

Biscuit 91

Saratoga 91

Sheridan Park Club 92

Colonial (Club) 92

Chicken and _Pâté de Foie Gras_ 93

Chicken Biscuit Finger 93

Pressed Mock Chicken 94

Country Club 94

Chicago Club 95

Turkey 95

Hot Turkey 95

Turkey Club 96

Game 96

Truffle 96

Head Cheese 97

Sweetbread 97

Sausage 97

German Bologna 98

Frankfurt Sausage 98

Salami (Italian Sausage) 98

_Pâté de foie gras_ 99

_Pâté de foie gras_ No. 2 99

_Pâté de foie gras_ No. 3 100

Imitation _Pâté de foie gras_ 100

CHEESE

American Cheese 103

American No. 2 103

American No. 3 103

American No. 4 104

Cheese Rare-bit 104

Brown Bread and America Cheese 105

Brown Bread and American Cheese No. 2 105

Fried Cheese 105

Neufchatel 106

Neufchatel and Nut 106

Neufchatel and Olive 106

Harlequin 107

Berlin 107

Limburger Cheese 107

Roquefort 108

German Club 108

Parmesan 108

Parmesan and Radish 109

Parmesan and Celery 109

Seafoam 110

French Cheese 110

Morocco 110

Club House 111

Cottage 111

Cottage No. 2 112

Gruyere 112

Cottage and Olive 112

Bohemian 113

Dutch 113

Waukesha Cheese 113

Imperial Cheese 114

Swiss Cheese 114

Swiss Cheese No. 2 114

Green Cheese 115

Swiss and Nut 115

Cream Cheese and Olive 115

Cream Cheese and Olive No. 2 116

Dairy 116

Cream Cheese and Pimolas 116

Cream Cheese and Pineapple 117

Cream Cheese and Walnut 117

Cream Cheese and Nut 117

Cream Cheese and Beet 118

Cream Cheese and Cucumber 118

Cream Cheese and Guava Jelly 118

Cream Cheese and Green Pepper 119

Cream Cheese and Parsley 119

Cream Cheese and Lettuce 119

Cream Cheese and Bar-le-Duc Currant 120

Toasted Wafers with Cream Cheese 120

Russian 121

Oriental 121

Dainty Cheese 121

Macaroon 122

Fairmont 122

Italian 123

Buffet 123

Bummers Custard Sandwich 123

NUT

English Walnut 127

English Walnut No. 2 127

English Walnut No. 3 127

English Walnut and Fig 128

English Walnut and Ginger 128

English Walnut and Raisin 129

English Walnut and Date 129

Salted English Walnut 129

Black Walnut 130

Chestnut 130

Pecan 130

Pecan No. 2 131

Pecan No. 3 131

Pecan and English Walnut 131

Hickory Nut 132

Hickory Nut and Cheese 132

Peanut 132

Peanut No. 2 133

Peanut No. 3 133

Peanut No. 4 133

Peanut and Banana 134

Peanut Mayonnaise 134

Almond 135

Almond No. 2 135

Almond No. 3 135

Almond and Celery 136

Almond and Lemon 136

Toasted Almond 136

SWEET

Orange 139

Orange Marmalade 139

Orange Marmalade No. 2 139

Dainty Ribbon 140

Gem 140

Lemon 140

Fruit 141

Strawberry 141

Grape 141

Red Raspberry 142

Apple 142

Apple No. 2 142

Apple Butter 142

Pineapple 143

Cherry 143

Cherry No. 2 143

Candied Cherry 144

Candied Cherry No. 2 144

Cream & Candied Fruit 144

Cake & Candied Cherry 145

Tutti-Frutti 145

Banana 146

Banana No. 2 146

Banana and Cherry 146

Banana Toast 147

Banana and Toasted Brown Bread 147

Oriental 147

Five O’clock Tea 148

Fig 148

Fig No. 2 148

Fig No. 3 149

Favorite 149

Fig and Nut 149

Fig and Nut No. 2 150

Fig and Roll 150

Lady Finger 150

Date and Fig 151

Date and Nut 151

Date and Orange 151

Raisin 152

Fruit Jelly 152

Jelly and Nut 153

Currant Jelly 153

Currant Jelly and English Walnut 153

Tomato Jelly 154

Quince Jelly and Nut 154

Quince Jelly 154

Gooseberry Jam 155

Claret Jelly 155

Marbled Bread 155

Banana 156

Marron 156

Honey 156

Honey and Banana 156

French Tea 157

Dainty Peanut 157

Veranda 157

Puff Paste 158

Dream 158

Chocolate 158

Chocolate and Nut 159

Maple Cream 159

Maple Sugar 159

Log Cabin 160

Ginger 160

Ginger and Orange 160

Chestnut and Prune 161

Hallowe’en 161

India 162

Whipped Cream 162

School 162

Cocoanut 163

Cocoanut No. 2 163

Nut and Fruit 164

Fudge 164

Violet 165

Rose-Leaf 165

Clover 165

Nasturtium 166

Chinese Nut 166

Cream 166

MISCELLANEOUS

Boston Baked Bean 169

New England 169

Mexican 169

Potato 170

Potato and Ham 170

Rice 170

Popcorn 171

Dyspeptic 171

Mosaic 172

Sandwich Rolls 172

CANAPES

Canapes 175

Caviare 175

Herring 175

Anchovy 176

Lobster 176

Crab 176

Sardine 177

Sardine No. 2 177

Sardellen 177

Salmon 178

Fish 178

Ham 178

Ham No. 2 179

Bacon 179

Tongue 179

Chicken 180

Nut and Olive 180

Tomato and Cucumber 180

TRANSCRIBER’S NOTE

The index was not checked for correct page references.

Obvious typographical errors and punctuation errors have been
corrected after careful comparison with other occurrences within the
text and consultation of external sources.

Except for those changes noted below, all misspellings in the text, and
inconsistent or archaic usage, have been retained.

Pg 39: “Salads” replaced with “Salad” to match other references.
Pg 68: Hot Ham Sandwich omits instruction to fry the sandwich,
this has not been corrected.
Pp 74, 77: “on teaspoonful” replaced with “one teaspoonful”.