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Part 1

# The up-to-date sandwich book : $b 400 ways to make a sandwich ### By Fuller, Eva Greene

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TRANSCRIBER’S NOTE

Italic text is denoted by _underscores_.

Some minor changes to the text are noted at the end of the book.

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THE UP-TO-DATE SANDWICH BOOK

_400 Ways to Make a Sandwich_

EVA GREENE FULLER

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CHICAGO A. C. McCLURG & CO. 1909

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_Published October, 1909_

The Caslon Press Chicago

CONTENTS

Page

Fish 7

Egg 29

Salad 39

Meat 61

Cheese 101

Nut 125

Sweet 137

Miscellaneous 167

Canapes 173

FOREWORD

The first requisite in the preparation of good sandwiches is to have perfect bread in suitable condition. Either white, brown, rye, or entire wheat bread may be used, but it should be of close, even texture and at least one day old.

Cream the butter with a wooden spoon and spread smoothly on the bread before it is cut; after cutting remove the crust and avoid spreading the butter or filling over the edge. When ready to serve, cut the sandwiches either square, triangular, long, narrow, round, or crescent shaped.

In making rolled bread sandwiches, cut off the crust of a loaf of fresh bread and spread a thin layer of butter on one end of the loaf; cut off this buttered end in as thin a slice as possible and spread with the sandwich filling; roll up this slice and lay on a napkin; draw the napkin firmly around the rolled bread and pin it. Put in a cool place until ready to serve, then remove napkin and tie the sandwiches with baby ribbon or fasten with a tooth pick.

French rolls may be used for picnics and out-of-door luncheons. Remove from the top of each roll a piece of the crust the size of a silver dollar, and with a spoon take out the centre. Fill the space with highly seasoned chopped meat, fish, lobster, or crab, replace lid, wrap in tissue paper, and serve with pickles or olives.

For very small, dainty sandwiches to be served at afternoon teas or luncheons, the bread may be baked at home in pound baking powder cans. These should be only half filled, and then allowed to rise before baking. You then have a round slice without crust.

A garnish such as the following may be used: For meat sandwiches, use pickles, olives, lettuce, watercress, parsley, and mint. For fish sandwiches, use pickles, olives, cress, parsley, slices of lemon, and hard-boiled egg. For cheese sandwiches, use pickles and olives. For sweet sandwiches, use lettuce, maiden hair fern, smilax, berries, flowers, and candied fruit.

To keep sandwiches fresh, if prepared an hour or two before serving, wring out a napkin in cold water and cover the tray and keep in a cool place or wrap in wax paper.

FISH

THE UP-TO-DATE SANDWICH BOOK

FISH

_OYSTER SANDWICH_

Chop raw oysters fine, add a dash of tabasco sauce, lemon juice, and oil. Season with pepper and salt. Spread this on thinly cut slices of white bread, with a lettuce leaf between.

_FRIED OYSTER SANDWICH_

On thin slices of lightly buttered white bread, place a lettuce leaf that has been dipped in mayonnaise dressing. Place fried oysters on lettuce leaf. Put slices together and garnish with a pickle.

_DEVILED OYSTER SANDWICH_

Cut slices of bread thin, remove crust, and toast. Cover a slice with oysters, dust thickly with red pepper and spread lightly with mayonnaise. Cover with another slice of toast. Garnish with a slice of lemon.

_OYSTER LOAF SANDWICH_

Cut Vienna rolls into halves and spread lightly with butter; on one half lay four fried oysters, cover with the other half of roll, and serve with a pickle.

_OYSTER AND CAVIARE SANDWICH_

Butter thin slices of brown bread, cover one slice thinly with caviare and on this lay two raw whole oysters; cover with another slice of bread and garnish with slice of lemon.

_GRILL ROOM OYSTER SANDWICH_

Toast three slices of white bread and lightly butter. Place fried oysters between the slices and dust lightly with pepper and salt. Cut in strips and serve on a lettuce leaf. Remove contents of half an orange peel and fill with chili sauce. Serve on the plate with the sandwich.

_OYSTER SALAD SANDWICH_

Chop fine two stalks of celery and one medium sized cucumber; add one cup of cold cooked oysters cut in pieces, mix with one-half cup of cream dressing. Place on thin slices of lightly buttered white bread with a crisp lettuce leaf between.

_CAVIARE SANDWICH_

Between thin slices of buttered rye bread, spread caviare; on top of that sprinkle a little finely chopped onion. Garnish top with a slice of lemon.

_CAVIARE SANDWICH NO. 2_

To a can of caviare add the juice of half a lemon, and one teaspoonful of olive oil. Mix well together until a paste is formed. Spread mixture on thin slices of lightly buttered white bread or toast and cover with another slice of bread.

_CAVIARE-LOBSTER SANDWICH_

Spread thinly buttered white bread with caviare, season with lemon juice, and on top of this lay a little minced lobster. Cover with another slice of buttered bread and place on a lettuce leaf.

_ROE SANDWICH_

Mix the yolks of three hard-boiled eggs with the roe of a salt herring. Place the mixture between thin slices of lightly buttered white bread. Garnish with a slice of lemon.

_SHAD-ROE SANDWICH_

One set of shad-roe that has been cooked and pounded in a mortar, the yolks of five hard-boiled eggs chopped very fine, two teaspoonfuls of finely chopped capers, a dash of paprika, and two tablespoonfuls of tabasco sauce. Mix and place between thin slices of lightly buttered white bread.

_SHAD-ROE AND CUCUMBER SANDWICH_

Marinate one cup each of cucumber and cooked shad-roe, and a dash of mayonnaise and place on a crisp lettuce leaf between thin slices of lightly buttered white bread.

_LOBSTER SANDWICH_

On thin slices of lightly buttered white bread lay a crisp lettuce leaf; on top of that place shredded meat of a boiled lobster that has been mixed with a little mayonnaise dressing. Cover with another slice of bread and press together.

_LOBSTER SANDWICH NO. 2_

Cut the meat of a cold boiled lobster into dice. Sprinkle with a little salt, red pepper, and a tablespoonful of tarragon vinegar. Add three tablespoonfuls of melted butter. Place mixture on slices of lightly buttered whole wheat or brown bread, cover with another slice of bread, press the two together, remove the crusts, and cut into triangles. Garnish with an olive.

_LOBSTER SANDWICH NO. 3_

Pound the meat of a medium sized lobster fine, add one tablespoonful of the coral, dried and mashed smooth, the juice of half a lemon, a dash of nutmeg, one-fourth teaspoonful of paprika, and two tablespoonfuls of soft butter. Mix all to a smooth paste and place between thin slices of lightly buttered white bread.

_LOBSTER SANDWICH NO. 4_

Chop the meat of a medium sized lobster and a stalk of celery fine, moisten with a little mayonnaise dressing, and place between thin slices of lightly buttered white bread. Garnish with a slice of lemon.

_LOBSTER SALAD SANDWICH_

Mix one cup of lobster meat with a little mayonnaise dressing. Marinate crisp lettuce leaves and arrange on thin slices of lightly buttered white bread; cover with lobster, and cover lobster with bread; sprinkle lobster coral on top. Prepare just before serving.

_DUTCH LUNCH SANDWICH_

Take two square salted crackers and place on one two thin slices of Bermuda onion, next a layer of sardines and squeeze a generous amount of lemon juice over all; then put remaining cracker (buttered) on top. Salmon may be substituted.

_LOBSTER AND MUSHROOM SANDWICH_

Cook one-half pound of mushrooms in a little butter until tender, then add one small sliced onion, moisten with a little stock and let simmer until done. Remove from the fire and chop fine; press through a sieve and season with salt and pepper and a dash of tomato catsup. When cool, add a little lobster meat pounded smooth, mix and spread on thin slices of lightly buttered white bread. Garnish with an olive.

_SARDINE SANDWICH_

Remove the skin and bones from two boxes of sardines, and pound the meat to a paste. Add a teaspoonful of anchovy paste, a dash of salt and red pepper, and rub in the yolks of six hard-boiled eggs, with two tablespoonfuls of olive oil. Spread mixture on toasted bread. To be eaten while toast is hot.

_SARDINE SANDWICH NO. 2_

Remove scales and bones from two boxes of sardines. Put the sardines in a mortar with the yolks of five hard-boiled eggs. Pound fine; add one tablespoonful of olive oil, the juice of one-half lemon, a pinch of mustard, a dash of pepper and salt, two sprigs of finely chopped watercress. When smoothly blended spread the mixture between thin slices of lightly buttered white or graham bread.

_SARDINE SANDWICH NO. 3_

Remove scales and bones from two boxes of sardines. Four hard-boiled eggs, chopped fine, the juice of one lemon, a dash of salt, red and black pepper, a tablespoonful of melted butter, a sprig of parsley, chopped fine. Stir to a paste and spread on lightly buttered white bread with a lettuce leaf between.

_SARDINE SANDWICH NO. 4_

Remove skin and bones from the sardines and pound to a paste; season with salt and cayenne pepper and a dash of lemon juice. Spread on thin slices of lightly buttered white or rye bread; cover with another slice of bread and garnish with a pickle.

_SARDINE SANDWICH NO. 5_

Pound eight boned and skinned sardines with two ounces of fresh butter, a little salt and cayenne. Spread the mixture on slices of brown bread lightly buttered, and over them lay a slice of skinned tomato. Sprinkle with salt and pepper and a pinch of sugar. Add a few drops of lemon juice. Form into sandwiches and cut into finger lengths.

_SARDINE AND CHEESE SANDWICH_

Equal parts of boned and skinned sardines and cream cheese mashed to a pulp. Mix and place between thin slices of white or rye bread. Garnish with a pickle.

_SARDINE CLUB SANDWICH_

Three slices of thinly cut white bread, toasted and buttered. Place a lettuce leaf that has been dipped in mayonnaise dressing on the lower slice, and on top of that put slices of broiled breakfast bacon, then put another slice of toast on top of that, with another lettuce leaf followed by boneless and skinless sardines split open, topped by a third slice of toasted bread. Garnish with slices of lemon cut very thin and dipped in finely chopped parsley.

_SPANISH SANDWICH_

Cut slices of white bread rather thick and toast; trim off crusts and lightly butter. Remove skin and bone from the sardines and lay them on the toast. Sprinkle chopped olives over the sardines and the juice of a quarter of a lemon. Cover with another slice of buttered toast. Serve on a lettuce leaf.

_BROILED SARDINE SANDWICH_

Use sardines in oil, remove from can and put on a platter to drain off oil. Toast thin slices of bread and cut in triangles or squares, and butter while hot. Dip each sardine in cracker crumbs, put on a broiler and broil over a coal fire first on one side, then the other. Lay two broiled sardines on a piece of toast, cover with another slice, and garnish with a slice of lemon. Serve as soon as made.

_AUSTRIAN SANDWICH_

Two cans of boned and skinned sardines, two balls of cottage cheese, one small onion chopped fine, two tablespoonfuls of chopped parsley, two tablespoonfuls of chopped mint, two tablespoonfuls of vinegar, salt to taste, a dash of red pepper, the grated rind and juice of two lemons; also use the oil from the sardines. Mix and beat thoroughly; spread between thin slices of lightly buttered rye or brown bread.

_SALMON SANDWICH_

Between thin slices of lightly buttered white bread, place a crisp lettuce leaf; on that put canned salmon that has been seasoned with salt and pepper and a dash of lemon juice. Garnish with a slice of lemon.

_SALMON SANDWICH NO. 2_

One can of salmon, two sticks of celery chopped fine, juice of half a lemon, a dash of salt, and a teaspoonful of melted butter. Mix and place between thin slices of lightly buttered white bread, cut in fancy shapes. Garnish with a sprig of parsley.

_SALMON SANDWICH NO. 3_

One can of salmon, one small head of lettuce chopped fine. One teaspoonful of melted butter, a dash of salt, and juice of half a lemon. Mix and place between thin slices of buttered white bread. Garnish with an olive.

_SALMON SANDWICH NO. 4_

Flake the salmon and moisten with mayonnaise dressing. Use as a filling between thin slices of brown bread lightly buttered. Garnish with a slice of lemon that has been dipped in finely chopped parsley.

_SALMON AND HAM SANDWICH_

One-half can of salmon, two slices of cold boiled ham, two sprigs of watercress. Chop these together until fine, add a dash of lemon juice. Place between thinly cut slices of buttered bread.

_PIMENTO SANDWICH_

Grind two small cans of pimentos with two cakes of Neufchatel cheese, and season with a little salt. If the mixture is too dry add a little oil of pimentos. Spread on thin slices of lightly buttered white bread. Place two together and cut in fancy shapes.

_SHRIMP SANDWICH_

Minced cold shrimp, a celery stick chopped fine; add a little mayonnaise dressing, a dash of salt. Mix and spread on thin slices of rye bread lightly buttered. Press slices together and garnish with an olive.

_SHRIMP SALAD SANDWICH_

Marinate one cup of shrimps with French dressing; add one-half cup each of chopped olives and pimentos; drain, moisten with mayonnaise dressing, and place on thin slices of lightly buttered white bread, with a crisp lettuce leaf between.

_LENTEN SANDWICH_

Whip a cup of cream until stiff, stir in minced cold shrimp, a little parsley, a dash of salt and pepper. Spread mixture between thin slices of white or graham bread. Garnish with an olive.

_CRAB SANDWICH_

Take the contents of a small can of crab meat, squeeze out liquor; mix with a little mayonnaise dressing. Place a crisp lettuce leaf on each slice of lightly buttered white bread, and spread with crab mixture. Put slices together and cut in squares.

_MOCK CRAB SANDWICH_

One-fourth cupful of grated American cheese, two tablespoonfuls butter creamed, a dash of salt, paprika, and mustard, a teaspoonful of chopped olives, vinegar and anchovy paste. Mix and spread on thin slices of white bread. Put the two slices together.

_ANCHOVY SANDWICH_

Pour off wine, then wash thoroughly in vinegar. Allow them to soak in olive oil for a half-hour, remove, open lengthwise, and take out bones; place between thin slices of unbuttered bread. Garnish with an olive.

_ANCHOVY SANDWICH NO. 2_

A can of boneless anchovies mixed with three hard-boiled eggs, chopped fine. Add a dash of lemon juice, a teaspoonful of melted butter, a pinch of salt. Mix and spread on lightly buttered white bread, with a lettuce leaf between. Garnish with a pickle.

_FISH SANDWICH_

To cold cooked fish, minced fine, add a little chopped pickle. Season with pepper and salt. Place between two slices of buttered white bread.

_FISH AND EGG SANDWICH_

Mix with an equal amount of cold cooked fish the yolks of hard-boiled eggs, mixed to a paste; add a little mayonnaise dressing. Spread mixture on lightly buttered white bread with a lettuce leaf between.

_SARDELLEN PASTE SANDWICH_

Wash, bone, and skin one-half pound of sardellen and mash to a paste. Rub together the yolks of two hard-boiled eggs and one teaspoonful of butter until smooth, then add the sardellen paste. Mix and spread on small squares of buttered toast. Serve with an olive.

_SARDELLEN SANDWICH_

Clean, bone, and mash smooth, one-half pound sardellen, mix with one tablespoonful of creamed butter, and juice of half a lemon, a dash of white pepper, and a half-teaspoonful of prepared mustard. Spread on thin slices of round toast, cover with another slice, and garnish with a pickle.

_HALIBUT SANDWICH_

Cold halibut shredded, mixed with a little mayonnaise dressing and capers. Spread between lightly buttered white bread. Garnish with a radish.

_HALIBUT SANDWICH NO. 2_

Shred boneless cold boiled halibut and rub smooth with a wooden spoon; season with salt and pepper and one tablespoonful of lemon juice; add three tablespoonfuls of thick cream and toss up. Spread this mixture on thin slices of lightly buttered white bread, with a crisp lettuce leaf, that has been dipped in mayonnaise dressing, between. Cut triangular.

_ANCHOVY TOAST_

One can of boneless anchovies in oil; toast squares of bread without crusts to a nice even brown; two anchovies are placed between two slices of toast and the yolks of hard-boiled eggs are chopped fine and sprinkled over same, the whites being cut into cubes and disposed over the top; dust with white pepper. Garnish with a slice of lemon.

_FRENCH SANDWICH_

To one pint of cold cooked fish, add two hard-boiled eggs chopped fine, two tablespoonfuls of capers, and a little mayonnaise to moisten. Mix and spread on thin slices of lightly buttered white bread, cover with another slice, and cut in strips. Add a sprinkling of finely chopped cress to the top of each sandwich; rub the yolk of a hard-boiled egg through a sieve and chop the white very fine. Add a sprinkling of the yolk to the cress on half the number of sandwiches, adding the white to the other half. Then arrange them in groups of twos, one of each color on the serving plate. Any cold meat may be used instead of the fish.

_HOT CREAMED CODFISH SANDWICH_

Between toasted and lightly buttered slices of white bread place hot creamed codfish. Put a tablespoonful of the codfish on top and sprinkle finely chopped hard-boiled egg over the codfish and garnish with a sprig of parsley and a pickle. Serve as soon as made.

EGG

_EGG SANDWICH_

Chop finely the whites of hard-boiled eggs; force the yolks through a potato ricer; mix yolks and whites, season with salt and pepper, and moisten with a little mayonnaise dressing. Place mixture between thin slices of lightly buttered white bread with a lettuce leaf between. Garnish with an olive.

_EGG SANDWICH NO. 2_

Slice cold hard-boiled eggs and lay them between very thin, buttered slices of white bread, seasoning them with salt, pepper, and nutmeg. Garnish with a pickle.

_FRIED EGG SANDWICH_

Fry eggs well done, add a dash of salt and pepper, and place between thin slices of white bread, with a crisp lettuce leaf between. Garnish with a radish.

_RIBBON SANDWICH_

Mash the yolks of five hard-boiled eggs to a paste, add three tablespoonfuls of mayonnaise dressing and pepper and salt to taste. Spread lightly with butter three square thin slices of white bread and two corresponding slices of wheat. For lower slice use the white bread and spread with the egg paste, then place the wheat bread on top of that and spread with the egg paste, followed by a slice of the white bread. Press tightly together, then take a sharp knife and cut crosswise into five sandwiches. Garnish with an olive.

_EGG AND LETTUCE SANDWICH_

Place slices of hard-boiled eggs to cover slices of thinly cut buttered white bread, add a dash of salt and paprika, on this lay a crisp leaf of lettuce that has been dipped in mayonnaise dressing; cover with the other buttered slice of bread and cut diagonally in halves. Garnish with an olive.

_EGG AND OLIVE SANDWICH_

Chop five hard-boiled eggs very fine. Stone and chop fifteen large olives and mix with the egg, moisten all with three tablespoonfuls of melted butter, season with salt and pepper, and mix to a moist paste. Spread on thin slices of lightly buttered white bread. Put two slices together and garnish with an olive.

_EGG AND CUCUMBER SANDWICH_

Run a sour cucumber pickle through the meat chopper, then run through six hard-boiled eggs. Mix with a little mayonnaise dressing. Place mixture between thin slices of lightly buttered white bread with a crisp lettuce leaf between.

_EGG AND BROWN BREAD SANDWICH_

Chop hard-boiled eggs fine, season with salt and pepper, add olive oil until of the consistency to spread. Use for a filling for brown bread sandwiches.

_PURITAN SANDWICH_

Rub smooth the yolk of a hard-boiled egg, add a tablespoonful of melted butter, a dash of salt and white pepper, one-half teaspoonful of mustard and one-fourth of a pound of American cheese grated, then stir in a scant tablespoonful of vinegar. Spread mixture on thin slices of lightly buttered white or rye bread. Put two slices together and garnish with a pickle.

_GOLD SANDWICH_

Rub the yolks of three hard-boiled eggs to a paste. Add two tablespoonfuls of olive oil, mixing with a silver fork. Add a pinch of mustard, cayenne pepper and salt, and lastly one tablespoonful of vinegar. When this is thoroughly mixed, add one cup of grated American cheese. Spread on thin slices of lightly buttered white bread.

_MONTPELIER SANDWICH_

Put three hard-boiled eggs and three boned anchovies in a mortar and pound fine; add one ounce of butter, and season with salt and cayenne pepper. Place between thin slices of white bread cut in fancy shapes. Garnish with a sprig of parsley.

_JAPANESE EGG SANDWICH_

Chop four hard-boiled eggs and three boned sardines fine, add a teaspoonful of melted butter and rub to a paste; season with pepper and salt and a little mayonnaise dressing; cut in slender strips. Garnish with parsley and an olive.

_BROWN EGG SANDWICH_

Mash the yolks of five hard-boiled eggs and moisten with a teaspoonful of melted butter and a drop of vinegar, work to a paste, adding salt, pepper and a little French mustard, and a drop of tabasco. Spread the mixture between slices of lightly buttered Boston brown bread cut wafer thin. Garnish with an olive.

_EASTER SANDWICH_

Between thin slices of lightly buttered white bread, place a crisp lettuce leaf that has been dipped in mayonnaise dressing. On this place round slices of cold hard-boiled egg. Dust with pepper and salt. Cut sandwiches in squares and tie with lavender baby ribbon.

_CHEVY CHASE SANDWICH_

Put six hard-boiled eggs through a potato ricer. To these add six sweet pickles, chopped fine, a dash of salt and white pepper, and two teaspoonfuls of melted butter; mix and place between thin slices of lightly buttered white bread.

_OUTING SANDWICH_

Chop hard-boiled eggs fine, season with salt and pepper; moisten with mayonnaise dressing. Spread on buttered whole wheat bread. Garnish with a pickle.

_TRAVELLER’S SANDWICH_

Chop hard-boiled eggs fine, add a few minced olives, season with lemon juice; mix with butter, creamed. Spread on thin slices of white bread.

_CURRIED EGG AND OYSTER SANDWICHES_

Chop four boiled eggs very fine, season with pepper and salt and spread on thin slices of lightly buttered white bread; on top of eggs place three pickled oysters; over this spread a tablespoonful of curry sauce and cover with another slice of bread. The sauce is made thus; put a tablespoonful of butter into a sauce pan, add a cup of milk, thicken with a little flour dissolved in a little cold milk, let come to a boil, then add a dash of onion juice, salt and pepper, and a teaspoonful of curry. Let simmer a minute, then set it aside to cool. When sandwiches are ready to serve, spread this sauce over the egg and oysters, then cover with the other slice of bread. Garnish with parsley.

SALAD

_TOMATO SANDWICH_