Part 5

Between thin slices of lightly buttered graham bread, place three slices of banana; toast quickly to a light brown. Serve hot.

_BANANA AND TOASTED BROWN BREAD SANDWICH_

Between thin slices of buttered brown bread from which the crusts have been removed, place slices of banana, press together and place in the oven and leave until bread is toasted. Serve hot. Very good for invalids.

_ORIENTAL SANDWICH_

Mash four bananas; add one-half cup of maraschino cherries, two tablespoonfuls of honey, and two tablespoonfuls of sweet thick cream. Mix and spread on thin slices of lightly buttered white bread, cover with another slice, and garnish top with a cherry.

_FIVE O’CLOCK TEA_

Mash bananas fine, add an equal amount of mashed red raspberries, moisten with a little sweet thick cream. Place between thin slices of lightly buttered white bread. Cut in fancy shapes.

_FIG SANDWICH_

Chop figs fine, moisten with a little maple syrup and work to a paste; spread mixture on thin slices of lightly buttered white bread, roll, and tie with baby ribbon.

_FIG SANDWICH NO. 2_

One-half pound of finely chopped figs, one-third cup of sugar, half-cup of boiling water, and two tablespoonfuls of lemon juice; mix these ingredients and cook in a double boiler until thick. When cool spread mixture on thin slices of buttered white bread, cover with another slice and cut in fancy shapes.

_FIG SANDWICH NO. 3_

Stew figs and chop; season with a little wine and place between lightly buttered slices of white or graham bread.

_FAVORITE SANDWICH_

Chop stewed figs, add a dash of lemon juice, spread on thin slices of lightly buttered white bread, and cover with another slice. Garnish with a spray of smilax.

_FIG AND NUT SANDWICH_

Cut rounds of bread with a biscuit cutter and lightly butter. For each sandwich use two dried figs, fill the figs with the English walnut meats chopped; roll the figs in powdered sugar and place between the rounds of bread.

_FIG AND NUT SANDWICH NO. 2_

Chop figs and English walnuts fine; moisten with whipped cream; place between thin slices of lightly buttered white bread. Garnish with smilax.

_FIG AND ROLL_

Split twelve figs, scrape out the soft portion and rub this to a paste; butter thin slices of fresh white or brown bread, remove the crust, spread on the fig paste and roll the bread carefully; press for a moment, then roll it in a piece of tissue paper, pressing the ends as you would an old-fashioned motto, or it may be tied with baby ribbon of any color.

_LADY FINGER SANDWICH_

Chop figs fine and rub to a smooth paste; add a dash of orange juice and spread on lady fingers; press two fingers together and garnish with a spray of smilax.

_DATE AND FIG SANDWICH_

To two cups of dates with stones removed, add one cup of washed figs, also one cup of seeded raisins; chop very fine and add enough water to make a paste to spread easily. Let this boil one minute, and when cool spread between thin slices of buttered white bread, cover with another slice and garnish top with a sugared date.

_DATE AND NUT SANDWICH_

Between slices of brown bread lightly buttered and cut thin, place this filling; dates stoned and chopped fine, walnut meats chopped fine, moistened with a little sherry wine. Garnish with a spray of smilax.

_DATE AND ORANGE SANDWICH_

Remove the pulp and inner skin from six oranges, cut into small pieces, add one pound of chopped dates and a half-cup of walnut meats chopped fine; add half-cup of powdered sugar, moisten with a little sherry or port wine, and place the mixture between slices of lightly buttered white bread.

_RAISIN SANDWICH_

Cut large raisins in halves with a sharp knife; take out the seeds, dip in brandy or sherry; do not let them remain a moment in the liquor; cut white bread in rounds, spread with butter, and put a layer of raisins between the two rounds of bread. Garnish top with a raisin and serve with lemonade.

_FRUIT JELLY SANDWICH_

Soak one box of gelatine in one cup of cold water, and dissolve it in one cup of boiling water. Add one cup of sugar, one-half cup of lemon juice, one cup of orange juice, and half a cup of mashed red raspberries. When cool spread on squares of sponge cake, or thinly cut and lightly buttered white bread. Cover with another slice.

_JELLY AND NUT SANDWICH_

Chop English walnuts fine and stir into whipped cream; spread currant jelly on thin slices of lightly buttered white bread; on top of that spread the walnuts and cream, cover that with currant jelly, and lastly cover with another slice of bread. Serve as soon as made.

_CURRANT JELLY SANDWICH_

Cut fresh bread in as thin slices as possible. Butter them evenly, spread with currant jelly and sprinkle with fresh grated cocoanut; roll each slice separately and tie the roll with baby ribbon. Make when ready to serve.

_CURRANT JELLY AND ENGLISH WALNUT SANDWICH_

Spread thin slices of lightly buttered white bread with currant jelly and sprinkle with finely chopped English walnut meats. Cover with another slice and cut in oblong shape.

_TOMATO JELLY SANDWICH_

One cupful of boiled and strained tomatoes, seasoned with salt, pepper, paprika and a little tabasco sauce. Dissolve quarter box of gelatine in one-half cup of water, add to the tomatoes, and mix thoroughly. Cool in forms that will slice in shape of sandwiches to be used. Place between thin slices of lightly buttered white bread.

_QUINCE JELLY AND NUT SANDWICH_

Mix a cupful of quince jelly with half a cupful of finely chopped hickory or pecan nuts and spread on thin slices of lightly buttered white bread. Cover with another slice and cut in squares.

_QUINCE JELLY SANDWICH_

Spread thin slices of lightly buttered white bread with quince jelly. Put slices together, cut in squares, and garnish with a spray of maidenhair fern.

_GOOSEBERRY JAM SANDWICH_

Spread thinly cut slices of lightly buttered white bread with gooseberry jam; place slices together and cut in slender strips. Garnish with a spray of smilax. Serve as soon as made.

_CLARET JELLY SANDWICH_

Soak one box of gelatine in one cup of cold water, then dissolve in one cup of boiling water, add one cup of sugar and strain. When cold, add the juice of half a lemon, and one cup of claret and set in a cool place. When ready for use, cover thin slices of lightly buttered white bread with the jelly, cover with another slice of buttered bread and cut in strips.

_MARBLED BREAD SANDWICH_

Make an equal number of white and brown bread sandwiches, lightly spread with butter and currant jelly, press sandwiches together in alternating colors, cut in thin strips. Serve on lace paper doily.

_BANANA SANDWICH_

Place peeled bananas, sliced across, between thin slices of buttered brown bread from which the crusts have been trimmed. Place in the oven and leave until bread is toasted and you will have delicious and nourishing hot sandwiches. Very good for invalids.

_MARRON SANDWICH_

Cut the bread in rounds with a biscuit cutter; put a _marron glace_ in the centre and around it whipped cream that has been sweetened and flavored. Nice for afternoon luncheon.

_HONEY SANDWICH_

Spread thinly cut slices of lightly buttered white bread with honey; put slices together and garnish with a pansy. Serve as soon as made.

_HONEY AND BANANA SANDWICH_

Mixed strained honey with mashed ripe bananas; place between thinly cut slices of buttered white bread.

_FRENCH TEA SANDWICH_

On thinly cut slices of lightly buttered white bread cut round, spread cream cheese and currant jelly. Cover with another slice and sprinkle top of sandwich with crumbs of pistache.

_DAINTY PEANUT SANDWICH_

One cup of sugar and enough water to cover; boil until it threads from spoon; stir this into the white of an egg beaten stiff. Add one cup of peanuts ground fine; spread the paste on salted wafers; let stand a while before serving.

_VERANDA SANDWICH_

Chop crystallized ginger fine, moisten with a dash of orange juice; place between thin slices of lightly buttered white bread; cut in fancy shapes and garnish each with a spray of smilax.

_PUFF PASTE SANDWICH_

Roll puff paste very thin; cut round with a biscuit cutter; bake to a delicate brown. Add chopped almonds to apple or peach marmalade and place the mixture between two rounds of pastry.

_DREAM SANDWICH_

Cold chopped boiled sweetened prunes, mix with English walnuts chopped fine, moisten with a little of the prune syrup, and place between thin slices of lightly buttered white bread. Garnish with a spray of smilax.

_CHOCOLATE SANDWICH_

Melt a teaspoonful of butter in a saucepan, stir into it all the unsweetened chocolate (bitter) it will take up. Grate the chocolate directly into the butter. Stir until butter and chocolate are thoroughly mixed. Take from the fire and let it get cold before spreading on thin slices of graham bread, lightly buttered. Cover with another slice and cut in strips.

_CHOCOLATE AND NUT SANDWICH_

Take two tablespoonfuls of sweetened chocolate, mix with a little water and heat to a thick paste; chop fine a half-pint of English walnuts or hickory nuts, stir the chocolate paste when cooling, add the nuts, and spread thinly on narrow wafers. Let harden, then press the two wafers together.

_MAPLE CREAM SANDWICH_

One-half pound of maple sugar, one-half pound of brown sugar, one-half cup of water, and one-half teaspoonful of cream of tartar; boil these together until they form a soft ball when dipped into cold water. When nearly cold, beat with a fork until thick and creamy; spread on an equal number of thin round slices of buttered white and entire wheat bread, and place together in pairs, one of each kind of bread.

_MAPLE SUGAR SANDWICH_

On thin slices of lightly buttered white bread spread maple sugar, put slices together and cut with a maple leaf cutter. Serve with hot coffee.

_LOG CABIN SANDWICH_

Boil one cupful of maple syrup, one-half cupful chopped dates, one-half cupful chopped almonds, one-half cupful pineapple together, let cook for five minutes, take from fire, and add teaspoonful of lemon juice. Cut the bread in long thin strips and remove the crust. Spread with the mixture. Put slices together and wrap in oiled paper; let stand a few hours, when the paper can be removed and they will keep the shape desired.

_GINGER SANDWICH_

On thin slices of lightly buttered graham bread, sprinkle finely chopped Canton ginger; press slices together.

_GINGER AND ORANGE SANDWICH_

Soften Neufchatel cheese with a little cream; spread on thin slices of white bread and cover with finely minced candied orange peel and preserved ginger; cover with another slice of bread and garnish with a spray of maidenhair fern.

_CHESTNUT AND PRUNE SANDWICH_

Boil chestnuts twenty minutes; peel and chop fine, add an equal amount of cooked prunes chopped; moisten with a little cream and place between thin slices of lightly buttered whole wheat bread. Garnish top with a maraschino cherry.

_HALLOWEEN SANDWICH_

One cup of celery, one orange cut fine, one-half cup of raisins seeded and halved; add one-half cup of grated apple to one-half cup of mayonnaise and mix with this; place between thin slices of lightly buttered white or whole wheat bread. Garnish with a spray of smilax.

_INDIA SANDWICH_

One cup each preserved ginger and candied orange peel chopped fine; mix with one-half cup of thick cream and spread, on white bread thinly buttered. Garnish with stick of candied orange peel.

_WHIPPED CREAM SANDWICH_

One cup of thick cream, one tablespoonful of powdered sugar. Beat until solid, then add three drops of vanilla, let it become chilled, then spread on lady fingers, press together and serve as soon as made.

_SCHOOL SANDWICH_

On thin slices of lightly buttered white bread, spread brown sugar; cover with another slice of bread and wrap in wax paper.

_COCOANUT SANDWICH_

One and one-half cup of grated cocoanut, one-half cup of English walnuts chopped fine, one tablespoonful of rose water, three tablespoonfuls of sugar; mix well, moisten with three tablespoonfuls of thick cream. Spread mixture on thin slices of buttered white bread, cover with another slice and cut in strips.

_COCOANUT SANDWICH NO. 2_

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_