Sandwiches

THEIR USES AND ABUSES

Sandwich has become such a conspicuous thing in the menu of civilized people that it deserves special mention and a few suggestions gleaned from long experience. New York City consumes, every twenty-four hours, enough pies to cover two acres of ground if they were placed singly, side by side. Every pie is merely a big sandwich.

The abuse of sandwiches in this form is not so much because they are impure, but because they are consumed mostly at the quick lunch counter, not masti­cated, and washed down with milk, water, tea or coffee. There are, however, a great number of good sand­wiches that deserve certain mention in this work.

The sandwich is almost limitless in form. The fill­ing can be made of an infinite variety and combination of things, and the outside, or binder, can be made of any form of bread, whole wheat, rye, or corn bread, unfired wafers or the whole-wheat cracker, such as O. B. Gilman's varieties.

The following recipes are, therefore, merely sug­gestions for a few varieties that have been tested and tried out.

CREAM CHEESE, DATE AND NUT SANDWICHES

Spread the bread or cracker with Philadelphia brand cream cheese, a layer of thinly sliced date or fig butter, and a dash of grated nuts. Cover the other piece of bread with cheese, and press both firmly together. O. B. Gilman's "wheat crispies or wheat puffs" make a delicious binder for this filling.

COTTAGE CHEESE SANDWICHES

To one tablespoon cottage cheese add one teaspoon thick cream. Mix well and with a dash of grated nuts spread between whole-wheat bread or unfired crackers.

CUCUMBER SANDWICHES

Crisp a few slices of cucumber, then dry and dip in Hygeia dressing, and place between unfired wafer or whole-wheat (De Luxe) crackers, spread with peanut butter. ("Beech-Nut" preferred.)

NASTURTIUM SANDWICHES

Place a few of the yellow petals and one leaf be­tween buttered bread or cracker. Dressing can be used though it is unnecessary, as the nasturtium pos­sesses a distinctive pungency of its own.

These are novel and very delicious when the flowers and leaves are gathered fresh from the garden.

CHEESE AND NUT SANDWICHES

Us« equal parts of American cheese and grated protoid nuts, moisten with heavy sweet cream or olive oil, season with a little salt, and place between unfired wafers or whole-wheat (De Luxe) crackers, spread with dairy or "Beech-Nut" peanut butter.

MAPLE CREAM SANDWICHES

To one-half cup of finely shaved maple sugar add one-half cup grated nuts (protoid nuts preferred), Mix all to a paste with thick sweet cream, and spread between crackers or bread.

MEXICAN SANDWICHES

Pour over half cup of grated pecan nuts, an equal amount of melted Edam cheese. Add a pinch of pa­prika and salt to taste. Spread between any whole­wheat bread or crackers. O. B. Gilman's "wheat crispies" are especially good for this.

ANCHOVY AND LETTUCE SANDWICHES

Remove bones of two or three anchovies. Chop fine, celery hearts with the fish. Cover unfired wafers or any wholesome bread or cracker (De Luxe preferred) with sweet butter, then with crisp lettuce leaf, dipped in dressing, then the fish and celery. Press firmly to­gether and garnish with parsley.

HERRING OR ANCHOVY SANDWICHES

Wash, skin and remove bones, chop fine with a few tender celery hearts or endive. Spread unfired wafers or O. B. Gilman's "wheat crispies" with sweet butter and place fish and celery between. Press firmly to­gether and serve.

LETTUCE SANDWICHES

Crisp, small leaves of lettuce and dip in Hygeia dress­ing. Spread crackers or bread with cream cheese (Philadelphia brand), a dash of grated nuts, and just before serving put the lettute between crackers.

NUT AND RIPE OLIVE SANDWICHES

Stone and chop fine a few ripe olives. Add equal parts of cream cheese and grated nuts. Spread between unfired wafers or any whole-wheat crackers.

SWEET APPLE SANDWICHES

Cut sweet apples in thin slices, cover with grated nuts and spread between buttered whole-wheat or unfired wafers.

RAISIN SANDWICHES

To one-half cup of finely chopped raisins add one-fourth cup grated nuts and one-fourth cake of fresh cream cheese, mix thoroughly and spread between un­fired wafers or whole-wheat De Luxe crackers.

APPLE SANDWICHES

Peel and grate one tart apple. Mix one-half cup cream cheese (Philadelphia brand) with one tablespoon thick cream, then add grated apple, flavor with nutmeg. Spread between crackers or whole-wheat bread.

Are You Ready To Move Onto The Next Lesson? Click Here….