SANDWICHES
THE LIBRARY
OF
THE UNIVERSITY
OF CALIFORNIA
THE GASTRONOMY COLLECTION OF
GEORGE HOLL
AGR1C.
LIBRARY
Sandwiches
BY MRS. S. T. RORER
Author of Mrs. Rorer's New Cook Book,
Philadelphia Cook Book, Bread and Bread-
Making, and other Valuable Works on
Cookery.
Revised and Enlarged Edition
PHILADELPHIA
ARNOLD AND COMPANY
420 SANSOM STREET
Copyright, 1894, 1912, by MRS. S. T. RORER
All Rights Reserved
Printed at the Sign of the Ivy Leaf
in Sansom Street. Philadelphia
by George H Buchanan Company
Kl
AGRK
LIBRARY
CONTENTS
SANDWICHES 7
To Keep Sandwiches 9
Bread , 9
Yeast 10
German Potato Bread n
Nineteenth Century Bread 12
White Bread 12
Nut Bread 13
Anchovy Sandwiches 13
Anchovy and Egg Sandwiches 14
Cold Beef Sandwiches 14
Caviar Sandwiches No. i 15
Caviar Sandwiches No. 2 15
Celery Sandwiches 16
Celery Salad Sandwiches , 16
Rolled Bread and Butter Sandwiches 17
Rolled Chicken Sandwiches 17
Sandwiches a la Rorer 18
Chicken and Almond Sandwiches 19
Chicken and Lettuce a la Kendall 19
Princess Sandwiches 20
Windsor Sandwiches 20
Tea Biscuit Sandwiches 21
Cheese Sandwiches No. i 23
Cheese Sandwiches No. 2 23
Cheese Sandwiches No. 3 24
Workman's Cheese Sandwiches 24
German Sandwiches 25
M363049
MRS. RORER S SANDWICHES
Honolulu Sandwiches 25
My Favorite 26
Creole Sandwiches 26
Curry Sandwiches 27
[Deviled Cheese Sandwiches 28
Roquefort Sandwiches 28
Camembert Sandwiches 28
Cottage Cheese Sandwiches 29
Salt-Cucumber Sandwiches ' 29
Cucumber Sandwiches 30
Curried Oyster Sandwiches 31
Curried Egg Sandwiches 32
Curried Sardine Sandwiches 32
Curried Chicken Sandwiches 33
Crab Sandwiches 33
Cream of Chicken Sandwiches 34
Deviled Sandwiches 35
Egg Sandwiches No. i 35
Egg Sandwiches No. 2 36
Fish Sandwiches 36
Flaked Fish Sandwiches 36
Spanish Sandwiches 37
Salmon Sandwiches 37
Swedish Sandwiches 38
French Chicken Sandwiches 39
Game Sandwiches 39
German Sandwiches 40
Ham Sandwiches 40
Indian Sandwiches 41
Lettuce Sandwiches 41
Lobster Sandwiches 42
CONTENTS 5
Lobster Salad Sandwiches 43
Mutton Sandwiches 43
Mutton Club Sandwiches 44
English Mutton Sandwiches 45
Spring Lamb Sandwiches 45
Turkish Sandwiches 45
Picnic Sandwiches 46
Potato Sandwiches 47
Salad Sandwiches 47
Fish Salad Sandwiches 48
Sardine Salad Sandwiches 48
Sardine Sandwiches 49
Swiss Sandwiches 49
Tongue Sandwiches 50
Sandwich Dressing 51
Farmer's Sandwiches 51
Farmer's Egg Sandwiches 52
Deviled Beef Sandwiches 52
Corned Beef Sandwiches 53
Plain Corned Beef Sandwiches 53
Sandwiches a la Stanley 54
English Salt-Beef Sandwiches 54
Sandwiches a la Bernhardt 55
East Indian Lentil Sandwiches 55
Nut-Butter Sandwiches 56
Filipino Sandwiches 56
SWEET SANDWICHES 57
Cherry Sandwiches 57
Fig Sandwiches 58
Fruit and Nut Sandwiches 58
o MRS. RORER'S SANDWICHES
Orange Marmalade Sandwiches 59
Sponge Cake Sandwiches 59
Fresh Fruit Sandwiches 60
Raisin Sandwiches 60
Afternoon Teas 61
Nut and Apple Sandwiches 61
Grape Fruit Sandwiches 62
Ginger Sandwiches 62
CANAPES 63
Anchovy Canapes 63
Caviar Canapes 63
Swedish Canapes 64
Chopped Tongue Canapes 64
Sardine Canapes 65
Fish Canapes 65
Deviled Oyster Canapes 66
Pate de Foi Gras Canapes 66
Hot Canapes 67
Fish Canapes 67
Lobster Canapes 69
Sweetbread Canapes 70
Canapes a la Trinidad 71
Game Canapes 72
Lamb Canapes 73
Club-House Sandwiches 74
SCENTED SANDWICHES 75
Rose Sandwiches 75
Nasturtium Sandwiches 76
Violet Sandwiches 76
SANDWICHES
Sandwiches may be made from one of
three or four kinds of bread; whole wheat
bread, Boston brown or oatmeal bread, white
bread and rye bread made into square, deep
loaves ; in fact, all bread used for sandwiches
should be made especially for the purpose,
so that the slices may be in good form, and
sufficiently large to cut into fancy shapes.
The butter may be used plain, slightly
softened or it may be seasoned and flavored
with just a suspicion of paprika, a little white
pepper, and a few drops of Worcestershire
sauce.
For ordinary sandwiches use the bread
without toasting. For canapes, toast is to
be preferred. Sandwiches are principally
used for buffet lunches or evening sociables,
where only a light, substantial lunch is re-
quired. In these days they are made in
great varieties. Almost all sorts of meat, if
properly seasoned, may be made into deli-
cious sandwiches. If the meat is slightly
8 MRS. RORER'S SANDWICHES
moistened with cream or olive oil, sand-
wiches for traveling, provided each one is
carefully wrapped in oiled paper, will keep
fresh three or four days. The small French
rolls may have the centres scooped out, the
spaces filled with chicken salad or chopped
oysters, and served as sandwiches. The
rolls may be made especially for that pur-
pose, not more than two inches long and one
and a half inches wide; with coffee, they
make an attractive meal easily served.
Ordinary sandwiches may be made either
square, triangular, long, narrow, round or
crescent shaped. One slice of bread will
usually make one round sandwich and one
crescent, provided the cutting is done eco-
nomically. Meat used for sandwiches should
be chopped very fine and slightly moistened
with cream, melted butter, olive oil or may-
onnaise dressing well seasoned. Fish should
be rubbed or pounded in a mortar; add
enough sauce tartare to make it sufficiently
moist to easily spread.
Turkey, chicken, game, tongue, beef and
mutton, with their proper seasonings, moist-
ened with either mayonnaise or French
dressing, make exceedingly nice sandwiches.
MRS. RORER'S SANDWICHES 9
To Keep Sandwiches
It is frequently necessary to make sand-
wiches several hours before they are needed.
As they dry quickly they must be carefully
wrapped or they will be unpalatable. Wring
from cold water two ordinary tea towels;
put one on top of the other. An old table-
cloth will answer the purpose very well. As
fast as the sandwiches are made put them
on top of the damp towel ; when you have the
desired quantity, cover the top with moist
lettuce leaves ; fold over the towels, and put
outside of this a perfectly dry, square cloth.
Sandwiches will keep in this way for several
hours, and in perfectly good condition. On
a very warm day they may be covered all
over with moist lettuce leaves ; use the green
ones that are not so palatable or sightly for
garnishing.
Bread
To make good sandwiches, especially
when one is a long way from a city, it is
quite necessary to know how to make sand-
wich bread, which is quite different, or
should be, from ordinary bread. Compressed
io MRS. RORER'S SANDWICHES
yeast is always to be preferred, but if one
cannot get it, the next best is good home-
made yeast. Bread for sandwiches must be
baked in rather large square pans, and must
be just a little lighter and softer than bread
for the table. The following recipes will, I
am sure, help the "out of town" housewife.
Nut bread is usually made into simple bread
and butter sandwiches ; the nuts in the bread
are quite sufficient filling.
Yeast
4 good sized potatoes
1 quart of boiling water
2 tablespoonfuls of sugar
i tablespoonful of salt
Pare and grate the potatoes into the hot
water, stir over the fire until it reaches boil-
ing point, and simmer gently for five min-
utes. Take from the fire, add the sugar and
salt, and when lukewarm add a cupful of
yeast, or two dry yeast cakes that have been
moistened in a little water, or one cake of
compressed yeast. Turn the mixture into a
jar and cover with a saucer. Stir it down
as fast as it comes to the top of the jar.
When it falls, or ceases to be very light,
MRS. RORER'S SANDWICHES n
which will be five or six hours, pour it into a
bottle, put the cork in very loosely and stand
it in a cold place. Use one cupful of this to
each two loaves of bread.
German Potato Bread
Boil one potato until tender; mash it
through a sieve, add to it a half pint of warm
water and a teaspoonful of sugar. Stir in
one cupful of flour and one cupful of yeast ;
let this stand for two hours, or until very
light. It is better to make this at seven
o'clock, so the bread may be sponged at nine
or ten. Scald a pint of milk, add to it a pint
of water, beat in a quart and a pint of flour.
The batter should be thick enough to drop,
rather than pour from the spoon. Then stir
in the potato starter, and stand in a place
about 65 Fahr. over night. Next morning
knead thoroughly, adding flour. Put this
aside until very light, about two hours , then
mold into loaves, put it into square greased
pans, and when light bake in a moderately
quick oven three-quarters of an hour.
This recipe will make two box loaves and
a dozen rolls.
12 MRS. RORER'S SANDWICHES
Nineteenth Century Bread
Scald a pint of milk, add a pint of water,
a teaspoonful of salt, and when lukewarm,
one compressed yeast cake moistened in a
little warm water. Add sufficient whole
wheat flour to make a batter, beat thor-
oughly, cover and stand aside two and a half
hours; then stir, adding more whole wheat
flour until you have a dough. Knead quickly,
separate into loaves, put each in a square
greased pan, cover and stand in a warm place
about one hour, until very light. Slash the
top with a sharp knife, brush with water and
bake in a moderate oven three-quarters of an
hour.
White Bread
Add a pint of water to a pint of scalded
milk; when lukewarm add one compressed
yeast cake, moistened, and a teaspoonful of
salt. Add sufficient flour gradually, beating
all the while, to make a dough. Knead this
dough until it is soft and elastic, and free
from stickiness. Put it into a greased bowl,
stand it in a warm place three hours. Sepa-
rate it into loaves, knead five minutes, put
MRS. RORERS SANDWICHES 13
the loaves in square greased pans and stand
aside until very light. Slash the top with a
sharp knife, brush with water, and bake in a
moderate oven three-quarters of an hour.
This should make two loaves, or a dozen
bread sticks and a dozen rolls.
Nut Bread
I quart of flour
4 level teaspoonfuls of baking powder
i teaspoonful of salt
i cupful of chopped nuts
i^ cupfuls of milk
Add the baking powder and salt to the
flour and sift them. Add the nuts, mix thor-
oughly and gradually add the milk. Knead
this into a loaf, put it into a square pan,
brush the top with melted butter, let it stand
twenty minutes, and bake in a moderate oven
three-quarters of an hour.
Anchovy Sandwiches
Beat a quarter of a pound of butter to a
cream, adding gradually two tablespoonfuls
of lemon juice, a saltspoonful of paprika, two
14 MRS. RORER S SANDWICHES
tablespoonf uls of anchovy paste. Spread this
on thin slices of bread, put two together,
trim off the crusts, and cut into triangles.
Anchovy and Egg Sandwiches
Mash the yolks of four hard-boiled eggs
with two tablespoonfuls of melted butter or
olive oil, add a half teaspoonful of salt, a
Hash of paprika and a tablespoonful of an-
chovy paste or two mashed anchovies.
Spread this between thin slices of buttered
bread, press the slices together, trim off the
crusts and cut into triangles.
Sardines may be used in the place of an-
chovies,
Cold Beef Sandwiches
Take the remains of cold roasted beef,
and chop very fine ; put it into a bowl ; to each
half pint of meat, add a half teaspoonful of
salt, a tablespoonful of tomato catsup, a tea-
spoonful of Worcestershire sauce and a tea-
spoonful of melted butter; work this to-
gether. Cut the crust from the ends of a
loaf of whole wheat bread; butter lightly
MRS. RORER'S SANDWICHES 15
and slice ; so continue until you have the de-
sired number of slices ; spread the slices with
a layer of the seasoned meat; put two slices
together, and cut into desired shapes.
Caviar Sandwiches No. I
Beat a quarter of a pound of butter to a
cream ; add two tablespoonfuls of onion juice,
the same of lemon, a saltspoonful of paprika,
and gradually four tablespoonfuls of caviar.
Spread this on thin slices of brown bread or
pumpernickel, put two together, press lightly
and cut into long, narrow shapes.
Caviar Sandwiches No. 2
Cut slices of bread in crescent-shaped
pieces, butter one side and toast. Have
ready two hard-boiled eggs, remove yolks,
put them through sieve, chop whites very
fine, and spread toast with layer of caviar;
then sprinkle over first a little of whites, then
a little of the yolks of the eggs. Put over in
the form of a ring a piece of onion, the onion
having first been cut into thin slices, and
then separated.
16 MRS. RORER'S SANDWICHES
Celery Sandwiches
Cut slices of bread, butter one side and
toast. Cut the white part of celery into thin
slices, cover it over the bread, then cover this
with a layer of mayonnaise dressing, cover
with another piece of toast, cut into squares
and serve. All sandwiches of this kind must
be used as soon as made.
Celery Salad Sandwiches
Put four eggs into warm water ; bring to
the boiling point, and keep there, without
boiling, for fifteen minutes. Take the white
portion from one head of celery; wash and
chop it very fine. Remove the shells from
the hard-boiled eggs, and either chop them
very fine or put through a vegetable press,
and mix with them the celery ; add a half tea-
spoonful of salt and a dash of pepper. But-
ter the bread before you cut it from the loaf.
After you have a sufficient quantity cut, put
over each slice a layer of the mixed egg and
celery; put right in the center of this a tea-
spoonful of mayonnaise dressing, and sort of
smooth it all over. Put two pieces together
MRS. RORER'S SANDWICHES 17
and press them lightly. Trim off the crusts,
and cut the sandwiches into pieces about two
inches wide and the length of the slices.
Rolled Bread and Butter Sandwiches
Beat the butter to a cream. Remove the
crusts from the loaf, butter each slice before
you cut it off, and roll at once. These may
be tied with narrow baby ribbon or wrapped
at once in waxed paper, fringing and twist-
ing the ends.
Rolled Chicken Sandwiches
Trim the crusts from the entire loaf, but-
ter each slice and cut it off as thin as possi-
ble; spread it quickly with the mixture, roll
and wrap it at once in waxed paper. If the
bread is home-made and cracks in the roll-
ing, put a colander over a kettle of boiling
water, throw in it a few slices at a time, as
soon as they have softened spread them with
soft butter, then cover with the mixture, roll
and wrap in waxed paper.
To make the mixture, chop sufficient cold
boiled chicken to make a pint. Rub together
1 8 MRS. RORER'S SANDWICHES
two level tablespoonfuls of butter and two
of flour, add slowly a half cupful of hot milk,
stir over the fire for a minute, then add the
chicken, a level teaspoonful of salt, a half
teaspoonful of celery seed, a saltspoonful of
white pepper, a dash of red pepper, a tea-
spoonful of onion juice and a grating of nut-
meg; mix and cool. This will make four
dozen rolled sandwiches.
Sandwiches a la Rorer
Chop sufficient white meat of cooked
chicken to make a half pint. Select two fine
bunches of cress, and with a sharp knife
shave it very fine. Wash and dry the crisp
portion from a head of lettuce. Put the
yolks of two eggs into a saucepan, add the
juice from two lemons and stir over hot
water until the mixture is thick; take from
the fire and add slowly two tablespoonfuls of
olive oil; add this to the chicken and season
with a half teaspoonful of salt and a dash of
pepper. Butter a slice of white bread, put
over a rather thick layer of the chicken mix-
ture, then a slice of brown bread, buttered
on both sides; cover this with a thick laver
MRS. RORER S SANDWICHES IQ
of cress, dust it lightly with salt and pepper,
then another slice of white bread, buttered;
press these firmly together, trim the crusts
and cut into fingers.
Chicken and Almond Sandwiches
Chop sufficient cold cooked chicken to
make a half pint. Chop a quarter of a
pound of blanched almonds, add them to the
chicken, add four tablespoonfuls of cream, a
half teaspoonful of salt and a dash of pep-
per ; mix thoroughly, put between thin slices
of buttered bread and cut into crescents or
rounds.
Chicken and Lettuce a la Kendall
Put sufficient cold boiled chicken through
the meat chopper to make a half pint, pound
it in a mortar or rub it in a bowl with the
hard-boiled yolks of four eggs, four table-
spoonfuls of thick cream, a half teaspoonful
of salt, a dash of pepper, and if you have it,
two saltspoonf uls of celery seed ; in the win-
ter you may add a half cupful of finely chop-
ped celery. Butter thin slices of white bread,
2O MRS. RORER'S SANDWICHES
cover them with this mixture, place on top
a slice of brown bread buttered on both sides,
then a thick layer of shredded celery, with a
tablespoonful of mayonnaise in the middle,
then another slice of buttered white bread;
press together, trim the crusts and cut into
fingers.
Princess Sandwiches
Chop sufficient cold chicken to make a
half pint, add the juice of half a lemon, two
tablespoonfuls of melted butter or olive oil,
twelve walnuts chopped very fine, a half tea-
spoonful of paprika and a half teaspoonful
of salt. Put this mixture between thin slices
of buttered bread, trim the crusts and cut
into fingers.
Windsor Sandwiches
Chop sufficient cold boiled chicken to
make a half pint, add a half cupful of finely
chopped celery, a half teaspoonful of salt, a
dash of pepper and four tablespoonfuls of
cream ; mix. Chop sufficient cold boiled ham
or tongue to make a half pint, add a table-
spoonful of tomato catsup, a few drops of
MRS. RORERS SANDWICHES 21
Worcestershire sauce and a dash of pepper.
Trim the crusts from an entire loaf of bread,
butter the end of the loaf and cut off a thin
slice, and so continue until you have the de-
sired quantity of bread.
Shred one head of Romaine or a bunch
of cress. This of course must be crisp and
dry. Put a layer of the chicken mixture on
the buttered side of a slice of bread, put on
top another slice of buttered bread, then a
thick layer of the shredded cress or Romaine.
Put a thick layer of the tongue mixture on
another slice of bread and cover it over the
cress. Press firmly together and cut the
slices directly into halves the long way.
Wrap in waxed paper or tie with baby rib-
bon. Served at afternoon teas. If well
made, they are the most elaborate and dainty
of all sandwiches.
Tea Biscuit Sandwiches
Put one quart of flour into a bowl; add
four level teaspoonfuls of baking powder, a
teaspoonful of salt, and sift. Rub in two
level tablespoonfuls of butter and add suffi-
cient milk to make a dough. This dough
22 MRS. RORER'S SANDWICHES
must not be soft, but must be sufficiently stiff
to handle quickly. Knead quickly and roll
into a sheet a quarter of an inch thick. Cut
into good-sized round biscuits ; they must be
at least two and a half to three inches in
diameter. Brush them with milk and bake
in a quick oven. When done, cut the center
from each biscuit, leaving a wall one inch
thick; take out the crumb. Fill this space
with deviled chicken. Chop sufficient cold
cooked chicken to make a pint ; add gradually
eight tablespoonfuls of melted butter, cream
or olive oil, a dash of cayenne, a saltspoonf til
of white pepper, a saltspoonful of celery seed
and a saltspoonful of paprika. When thor-
oughly mixed fill the spaces just even and
send at once to the table. These are nice
for porch suppers, and may be served with
either tea, coffee or chocolate, or may be
used as an accompaniment to mayonnaise of
tomatoes.
MRS. RORER'S SANDWICHES 23
Cheese Sandwiches No. I
Butter thin slices of pumpernickel or
brown bread; put between each two slices a
very thin layer of Swiss cheese, put two to-
gether, and cut into triangles; garnish with
cress.
Cheese Sandwiches No. 2
Chop fine a quarter of a pound of soft
American cheese ; put it into a saucepan, add
the yolk of one egg beaten with two table-
spoonfuls of cream, a saltspoonful of salt, a
dash of red pepper and half a teaspoonful of
Worcestershire sauce. Have ready cut and
buttered a sufficient number of slices of
bread, either white or whole wheat. Stir the
cheese over the fire until it is thoroughly
melted; take from the fire and when cool
spread it between the slices of bread and but-
ter; that is, spread it on one slice and cover
with the other; press two together and cut
into forms.
24 MRS. RORER'S SANDWICHES
Cheese Sandwiches No. 3
Rub or pound until perfectly smooth or
well mixed one tablespoonful of butter, two
tablespoonfuls of soft club-house cheese, a
tablespoonful of grated Parmesan, a salt-
spoonful of salt, and a teaspoonful of an-
chovy paste; add a teaspoonful of tarragon
vinegar and a half saltspoonful of pepper.
Cut the bread into thin slices, toast it until
it is crisp, not hard; spread this mixture on
one slice, cover it with another, and cut into
shapes.
Workman's Cheese Sandwiches
Cut slices of brown bread about a half
inch thick. Do not remove the crusts. Take
a half pint of cottage cheese ; press it through
a sieve; add to it two tablespoonfuls of
melted butter, a half teaspoonful of salt and
two tablespoonfuls of thick cream. Beat
until smooth and light. Spread each slice
of bread thickly with the cheese mixture,
then put a very thin slice of white bread on
top of the cheese, then cheese and brown
bread, press together. Have the outside
brown bread with a layer of cheese on each,
MRS. RORER'S SANDWICHES 25
and between the layers of cheese a slice of
white bread. These are palatable, and are
very much better for the average workman
than bread and ham.
German Sandwiches
Put a half pound of Swiss cheese through
the meat grinder ; add to it the yolks of two
eggs, four tablespoonfuls of olive oil, a dash
of cayenne and a half teaspoonful of salt.
Rub until you have a perfectly smooth paste.
Put this mixture between layers of buttered
rye bread and serve. Do not trim the crusts
nor cut.
Honolulu Sandwiches
Put two Spanish sweet peppers (pimien-
tos), one Neufchatel cheese, one pared and
quartered apple and twelve blanched almonds
through the meat grinder. These may be
put through alternately, or mixed as you
grind. Rub the mixture, add a half tea-
spoonful of salt and a saltspoonful of pap-
rika. Spread this between thin slices of but-
tered white or brown bread. Press, cut the
crusts and cut into fingers.
26 MRS. RORER'S SANDWICHES
My Favorite
Y* pound of American cheese
y 2 cupful of thick sour cream
i teaspoonful of Worcestershire sauce
i tablespoonful of tomato catsup
^4 teaspoonful of salt
Y-Z teaspoonful of paprika
Chop or mash the cheese, add gradually
the cream, and when smooth add all the other
ingredients. Spread this mixture on thin
slices of buttered bread, cover the top with
chopped cress, then cover with another slice
of bread, press the two together, trim off the
crusts and cut into triangles.
Creole Sandwiches
Put a half pound of American cheese
through your meat grinder, add to it one
Neufchatel cheese, mix well together; add
one fresh peeled chopped tomato. Peel the
tomato and cut it into halves; squeeze out
the seeds and chop the flesh quite fine. Add
one finely chopped sweet red pepper. Add a
half teaspoonful of salt and a little black
pepper; mix and spread between slices of
white bread, or you may use one slice of
MRS. RORER S SANDWICHES 2J
white with one slice of whole wheat bread.
These are usually served cut into rounds
with an ordinary cake cutter. If you cut
these economically you can make one good
sized round sandwich and a crescent from
each, or if you use a very small cutter you
should make four round sandwiches.
Curry Sandwiches
Rub one Neufchatel or Philadelphia
cream cheese to a paste. Add one pimiento,
chopped fine; a dozen almonds put through
the meat grinder ; a dozen pecan meats, also
ground; a tablespoonful of tomato catsup, a
level teaspoonful of curry and two table-
spoonfuls of desiccated grated cocoanut.
Mix thoroughly, add sufficient olive oil to
make a smooth paste, and spread between
thin, unbuttered slices of white bread; trim
the crusts and cut into long fingers. These
are nice to serve with plain lettuce salad at
dinner.
28 MRS. RORER'S SANDWICHES
Deviled Cheese Sandwiches
Put one pound of American cheese
through your meat chopper. Add two table-
spoonfuls of tomato catsup, one teaspoonful
of Worcestershire sauce, a half teaspoonful
of paprika, a dash of cayenne, two table-
spoonfuls of olive oil or melted butter, four
tablespoonfuls of sherry and a half teaspoon-
ful of salt. Mix until perfectly smooth, and
spread between thin slices of buttered bread ;
trim the crusts and cut into triangles.
Roquefort Sandwiches
Mash a quarter of a pound of Roquefort
cheese, adding gradually sufficient melted
butter to make a paste. Spread this between
slices of buttered bread, press together, trim
the crusts, and cut into fingers.
Camembert Sandwiches
Spread Camembert cheese between slices
of buttered whole wheat bread, trim the
crusts and cut into shape. These may be
MRS. RORERS SANDWICHES 29
served after lunch with coffee, or are ex-
ceedingly nice for picnics or for afternoons
where coffee is served.
Cottage Cheese Sandwiches
These are nice for country picnics. The
cottage cheese should be made rather dry.
After it has drained and is quite dry, mois-
ten it by adding either thick cream or melted
butter ; do not make it too soft. Add a salt-
spoonful of black pepper and a palatable sea-
soning of salt. Spread between slices of
buttered whole wheat or white bread, press
the two together, trim the crusts and cut
into shape.
Salt-Cucumber Sandwiches
Spread the bread, and cut the slices about
half an inch thick. Then cut a German or
Holland cucumber into very thin slices; put
these slices all over the bread. Take the
center from a head of lettuce; hold it to-
gether, and slice it down in sort of shreds;
put this over the cucumber, and have ready
some white meat of chicken, cut into the
3O MRS. RORER S SANDWICHES
thinnest possible slices, and cover the lettuce
with chicken ; then sprinkle over more shred-
ded lettuce and a little mayonnaise ; put over
another slice of buttered bread; press the
two together, trim into shape and serve on
a napkin in a pretty wicker basket.
Cucumber Sandwiches
These are very nice to serve with a fish
course in place of bread or rolls and a salad.
Slice the cucumbers very thin and soak them
in ice water for one or two hours. They
must be crisp and brittle and made just at
serving time. Beat together three table-
spoonfuls of olive oil, one tablespoonful of
vinegar, a saltspoonful of salt and a dash of
pepper ; stand this dressing on the ice until it
thickens. Butter thin slices of bread, cover
them with a layer of cucumbers that have
been drained and dried on a napkin, sprinkle
over the dressing, put on another layer of
buttered bread. Press together, trim the
crusts and cut into triangles. Heap these at
once on a napkin and send to the table.
MRS. RORER'S SANDWICHES 31
Curried Oyster Sandwiches
Butter a slice of bread before you take it
off the loaf; cut it about a half inch thick
and remove the crusts. First of all, cover
each slice with a thin layer of hard-boiled
egg that has been pressed through a sieve
or chopped very fine. In the center of this
sandwich put the soft parts of six pickled
oysters. Put a tablespoonful of butter and
one of flour into a little saucepan ; mix with-
out melting; add a gill of thick cream, a
teaspoonful of onion juice and a teaspoonful
of curry and a half teaspoonful of turmeric.
Bring to boiling point; beat and stand away
until perfectly cold. When you are ready
to serve the sandwiches, cover each one with
a thin layer of this sauce ; put a slice of bread
on top, press together, and serve. The
sauce must not go over the sandwiches until
you are ready to serve ; and then, remember,
you have but one layer between two slices of
bread.
32 MRS. RORER'S SANDWICHES
Curried Egg Sandwiches
Hard boil four eggs, remove the yolks
from the whites; chop the whites very, very
fine, and press the yolks through a sieve.
Add to the yolks gradually four tablespoon-
fuls of melted butter or olive oil, a half tea-
spoonful of salt, a teaspoonful of onion juice,
a half teaspoonful of curry, and rub until
thoroughly smooth. Spread thin slices of
bread, cover them with a very thin layer of
the yolk mixture, then a layer of the chopped
whites, another slice of buttered bread.
Press together, trim the crusts and cut into
shapes.
Curried Sardine Sandwiches
Remove the heads, tails and bones from
one large box of sardines. Rub them to a
paste, add a tablespoonful of melted butter,
a half teaspoonful of curry powder and a
saltspoonful of salt. Spread this mixture
between slices of buttered bread, press the
two together, trim the crusts and cut into
shape.
MRS. RORER S SANDWICHES 33
Curried Chicken Sandwiches
Chop sufficient cold boiled chicken to
make a half pint. Rub together one table-
spoonful of butter and one tablespoonful of
flour ; add a half cupful of cold milk, and stir
over hot water until you have a smooth, thick
paste. Add the chicken gradually to this,
mashing and rubbing all the while. Add a
level teaspoonful of curry powder, a half tea-
spoonful of salt, a teaspoonful of onion juice
and a teaspoonful of lemon juice. When
cold, spread between layers of buttered
bread, trim the crusts and cut into shapes.
Almost any bits of left-over meat may be
substituted for the chicken and made into
sandwiches of this kind.
Crab Sandwiches
Remove the meat from six hard-boiled
crabs; mix it with four tablespoonfuls of
mayonnaise dressing; put it between slices
of bread and butter and press two together ;
trim off the crusts, cut into triangles and
serve at once.
34 MRS. RORER'S SANDWICHES
Crab and lobster sandwiches should not
be allowed to stand for more than an hour,
and then must be wrapped carefully in a
clean, damp cloth.
Cream of Chicken Sandwiches
Take sufficient white meat of chicken to
make a half cup; chop and pound it; reduce
it to a paste. Put a teaspoonful of granu-
lated gelatin in two tablespoonfuls of cold
water ; then stand it over the fire until it has
dissolved. Whip a half pint of cream to a
stiff froth. Add the gelatin to the chicken;
add a teaspoonful of grated horseradish and
a half teaspoonful of salt. Stir this until it
begins to thicken, cool and add carefully the
whipped cream and stand it away until very
cold. When ready to make the sandwiches,
butter the bread and cut the slices a little
thicker than the usual slices for sandwiches.
Cover each slice with this cream mixture;
trim off the crusts and cut sandwiches into
fancy shapes. Garnish the top with olives
cut into rings. In the center of each sand-
wich make just a little mound of capers,
using the olives at the four corners; each
MRS. RORERS SANDWICHES 35
sandwich may be garnished in a different
way. Little pieces of celery, with the white
top attached, make also a pretty garnish.
These sandwiches are not covered with a
second slice of bread.
Deviled Sandwiches
Chop a quarter of a pound of cold, boiled
tongue very fine; add to it two tablespoon-
fuls of olive oil, a dash of red pepper, a tea-
spoonful of Worcestershire sauce, and a salt-
spoonful of paprika ; mix and add the hard-
boiled yolks of three eggs that have been
pressed through a sieve. Put this between
thin slices of bread and butter, and garnish
with water cress.
Egg Sandwiches No. I
Take the hard-boiled yolks of six eggs
and rub them to a paste, adding gradually
two tablespoonfuls of olive oil or thick cream.
Add a dash of paprika, one-half teaspoonful
of salt, spread and finish precisely the same
as tongue sandwich.
36 MRS. RORER'S SANDWICHES
Egg Sandwiches No. 2
Put thin slices of hard-boiled eggs be-
tween slices of brown bread and butter ; dust
the egg slightly with salt and pepper. Trim
the edges of the sandwiches with either cress
or lettuce, and cut into triangles or squares.
Fish Sandwiches
Rub to a smooth paste a quarter of a
pound of cold, boiled fish; add half a tea-
spoonful of Worcestershire sauce, a table-
spoonful of olive oil, a half saltspoonful of
salt, and a half saltspoonful of black pepper.
Spread the slices of bread on the loaf, cut
them off about a half inch in thickness ; trim
off the crusts, put on each slice dainty let-
tuce leaves, and fill the center with the fish
mixture. Cover with another layer of but-
tered bread from which you have trimmed
the crusts, and press the two together.
Flaked Fish Sandwiches
Flake cold boiled white fleshed fish, dust
it with salt and pepper and sprinkle it with
lemon juice. Butter thin slices of brown
MRS. RORER S SANDWICHES 37
bread; do not trim off the crusts. Put on
one slice a layer of thin crisp cucumber, cover
this with flaked fish, put a tablespoonful of
mayonnaise in the center, put on another
layer of chopped cress, then a slice of but-
tered brown bread. Press together and cut
into halves.
Spanish Sandwiches
Mash the hard-boiled yolks of three eggs,
add twelve boiled shrimps, either pounded in
a mortar or chopped very fine. Add three
tablespoonfuls of olive oil or butter, a table-
spoonful of tomato catsup, two saltspoonfuls
of paprika, four tablespoonfuls of chopped
parsley, a half teaspoonful of salt, and at last
stir in four tablespoonfuls of mayonnaise
dressing. Spread this between thin slices of
buttered bread, trim the crusts and cut into
shape.
Salmon Sandwiches
Flake cold boiled salmon, or open a can
of salmon, drain it free from oil and break
the fish apart in good-sized flakes; sprinkle
them with salt, pepper and lemon juice. But-
38 MRS. RORER'S SANDWICHES
ter slices of whole wheat or brown bread,
cover with a layer of the salmon, then a thick
layer of chopped cress or shredded celery.
Put a tablespoon ful of mayonnaise in the
middle and cover with another slice of but-
tered bread. Press together, trim the crusts
and cut into triangles.
Swedish Sandwiches
Flake any cold cooked fish, dust it with
salt, pepper and lemon juice. Rub the bot-
tom of a bowl with a clove of garlic, add a
half cupful of mayonnaise, four finely chop-
ped gherkins, twelve chopped olives and two
tablespoonfuls of capers. Mix and stir in
two tablespoonfuls of finely chopped parsley.
Spread a thin layer of this dressing over a
plain slice of bread, do not butter the bread,
cover it with fish, put on top a crisp lettuce
leaf, then cover with another slice of bread
that has been spread with the dressing.
Press, trim the crusts and cut into fingers.
MRS. RORER'S SANDWICHES 39
French Chicken Sandwiches
Chop the white meat of one chicken very
fine; pound to a paste. Add one-half tea-
spoonful of salt and a dash of red pepper.
Cover one tablespoonful of gelatin, with a
tablespoonful of cold water, soak it for about
five minutes, then add to it ten tablespoon-
f uls of thick cream ; stand this over teakettle
and stir until gelatin is dissolved. Now, beat
into this the chicken, stand it aside in a
square pan until cold. Cut the chicken into
very thin slices ; put a slice on a slice of but-
tered bread ; cover this with another slice of
bread and cut into shape.
Game Sandwiches
Remove the breasts from two partridges
after they have been baked or roasted. Chop
the meat rather fine ; reduce two sardines to
a paste. While you are mashing the sar-
dines, add gradually about two tablespoon-
fuls of soft butter, a dash of red pepper and
a half teaspoonful of salt. Spread the bread
first with the sardine paste; then sprinkle
over the chopped game; dust this with salt
40 MRS. RORER'S SANDWICHES
and a little pepper; cover with another slice
of bread, press lightly ; trim into shape.
German Sandwiches
Cut thin slices of rye bread ; butter before
you take them from the loaf. Spread each
slice with a thin layer of limburger cheese.
Cut bologna sausage into the thinnest possi-
ble slices ; cover the limburger with the sliced
bologna, and then a thin piece of pumper-
nickel ; cover with another slice of bread that
has been coated with a layer of cheese. Press
the two together; do not remove the crusts.
Serve on a napkin in a wicker basket.
Ham Sandwiches
Chop cold boiled ham very fine. To each
cupful of this ham, after it has been chopped,
stir in two tablespoonfuls of melted butter,
dash of red pepper and about one-half tea-
spoonful of onion juice. Have bread suffi-
ciently stale to cut nicely. Remove end crust,
butter and cut a very thin slice; remove the
crusts, and spread with the ham paste. Serve
same as tongue sandwiches.
MRS. RORER S SANDWICHES 4!
Indian Sandwiches
Take two sardines, remove skin and
bones, put them into mortar and pound fine ;
add a teaspoonful of anchovy paste, a dash
of salt and red pepper and the hard-boiled
yolks of six eggs, rubbed smooth; stir two
tablespoonfuls of olive oil into the mixture
at the last. Cut bread into slices about half
an inch thick, remove crusts, then cut into
crescent-shaped pieces, toast, butter and
cover with the mixture, serve at once.
Lettuce Sandwiches
Have bread made into a large, square
loaf, take off the crust from one end, butter
and then cut into slices. Take the white part
of lettuce, wash and wipe it perfectly dry;
have ready three hard-boiled eggs, remove
the yolks, put them through a sieve and rub
to a perfectly smooth paste with four table-
spoonfuls of very thick cream. Add one-
half tablespoonful lemon juice and then stir
in about four tablespoonfuls of whipped
cream ; season with red pepper and add tea-
spoonful of salt. Cover slices of bread with
42 MRS. RORER S SANDWICHES
leaves of lettuce, put on a goodly quantity
of dressing and then on top of this another
slice of bread. This may be served in
squares tied together with ribbon, or they
may be pressed and cut into long narrow
pieces. Of course, they must be made only
a short time before serving.
Lobster Sandwiches
Whole wheat bread or the ordinary Bos-
ton brown bread is the most desirable for
these sandwiches. Plunge the lobster into
hot water; bring to boiling point, and sim-
mer gently three-quarters of an hour; re-
move the meat, and cut it with a silver knife
into dice. Now, sprinkle the lobster with a
little salt, red pepper and a tablespoonful of
tarragon vinegar. Allow it to stand for a
few minutes, and then sprinkle over two or
three tablespoonfuls of melted butter. As
soon as the butter has chilled on the lobster,
put a goodly layer over a slice of buttered
bread; cover with another slice of bread;
press the two together, and remove the
crusts. Remember, there is only one layer
of lobster between two slices of bread.
MRS. RORER'S SANDWICHES 43
Lobster Salad Sandwiches
Cut fine the solid portion from one boiled
lobster, put it into a bowl, dust it lightly with
salt and pepper and sprinkle over two table-
spoonfuls of lemon juice. Make a half cup-
ful of mayonnaise from the yolk of one egg
and eight tablespoonfuls of olive oil. Select
crisp lettuce leaves. Mix the mayonnaise
with the lobster, put a thin layer over a slice
of buttered bread, cover with a lettuce leaf,
put another thin layer of lobster on top of the
lettuce leaf, then a second slice of buttered
bread. Press firmly together, cut off the
crusts and cut the slices into halves long
ways, or you may make it into three fingers.
Mutton Sandwiches
Chop a half pound of cold, cooked mut-
ton very fine; add two tablespoonfuls of
cream or olive oil, a tablespoonful of capers,
half a teaspoonful of salt, and a saltspoonful
of pepper ; mix thoroughly. Butter the slices
on the loaf ; cut them one-half inch thick, and
trim off the crusts. Spread thickly with the
mixture; put at each of the four corners a
44 MRS. RORER'S SANDWICHES
mint leaf; put on top another slice of but-
tered bread, from which you have trimmed
the crust, press the two together, and cut
from corner to corner making four triangles.
These sandwiches may also be flavored
with tomato catsup.
Mutton Club Sandwiches
Cut brown bread into rounds or circles
with an ordinary cake cutter. Chop one-half
pound of cold, boiled mutton rather fine ; add
two tablespoonfuls of olive oil, half a tea-
spoonful of salt, and a saltspoonful of pap-
rika. Peel four or five quite solid tomatoes,
cut them into slices and push out the seeds.
Put a slice of tomato on top of a round of
bread, fill the space from which you have
taken the seeds with the mutton mixture;
put on top another round of buttered bread,
and press the two together. You may, if
you like, put on top of the tomato a lettuce
leaf, and in the center of that half a tea-
spoonful of mayonnaise dressing. Nice for
luncheon on a warm day.
MRS. RORER'S SANDWICHES 45
English Mutton Sandwiches
Chop sufficient cold boiled mutton to
make a pint. Add to it two tablespoonfuls
of capers, a half teaspoonful of salt, six ta-
blespoonfuls of cream or olive oil and a salt-
spoonful of pepper. Mash carefully and put
between layers of buttered bread; trim the
crusts and cut into triangles.
Spring Lamb Sandwiches
Grind sufficient lamb to make a half pint,
putting through the meat grinder with the
lamb the leaves from six stalks of mint. Add
a half teaspoonful of salt, two tablespoonfuls
of melted butter or cream, and a saltspoonful
of pepper. Rub this to a paste and spread
between toasted English muffins. Leaves of
mint may be put over the top of the lamb be-
fore putting the muffins together.
Turkish Sandwiches
Chop sufficient cold roasted mutton to
make a pint; add two solid tomatoes from a
can of tomatoes, or two fresh tomatoes.
4 6
peeled, the seeds pressed out and the flesh
chopped fine. Add a half cupful of pinons
or pine nuts, and sufficient olive oil to bind
the whole together. Spread this between
thin, warm milk or beaten biscuits and serve
for afternoon tea or supper.
Picnic Sandwiches
Take the ordinary French rolls; make a
round opening in the top of each, and then,
with your finger, scoop out all the crumb,
leaving the roll in shape with a very small
opening on top. Save the little piece of
crust from the top of the opening. Mix to-
gether four olives, one gherkin, a tablespoon-
ful of capers and one large green, sweet
pepper, chopped very fine. Chop fine two
ounces of tongue, and mix it with the white
meat of one chicken, chopped fine. Mix .o-
gether, and moisten with a well-made may-
onnaise dressing. Fill this into the roll, put
on the top, and arrange neatly on a napkin
in a wicker basket; serve at once. The rolls
may be prepared and the mixture made some
time before serving, but the two should be
put together at the last moment.
MRS. RORER'S SANDWICHES 47
Potato Sandwiches
Mash four good-sized boiled potatoes;
add a level teaspoonful of salt, four table-
spoonfuls of thick cream, and the yolks of
four hard-boiled eggs rubbed to a smooth
paste, a saltspoonful of pepper, two table-
spoonfuls of olive oil; mix thoroughly until
you have a perfectly smooth paste. Put this
between slices of brown bread and butter,
trim off the crusts, and cut into triangles.
The top may be garnished with cress or let-
tuce.
Salad Sandwiches
Chop fine half a pound of cold, cooked
chicken; mix with it six tablespoonfuls of
mayonnaise dressing; add half a teaspoonful
of salt and a saltspoonful of pepper ; put this
between slices of bread and butter, and cut
into fancy shapes.
These sandwiches may also be trimmed
with lettuce or cress, and almost any meat
may be substituted for the chicken. If beef
is used, a tablespoonful of tomato catsup may
be added; with mutton a tablespoonful of
capers. Beef is much better garnished with
48 MRS. RORER'S SANDWICHES
cress, mutton with mint, chicken with lettuce
or celery.
Lobsters and crabs may be mixed with
mayonnaise and used as a salad sandwich;
garnish of course with lettuce.
Fish Salad Sandwiches
Flake one can of salmon, or an equal
quantity of cold boiled fish. Add to it a half
teaspoonful of salt, a dash of cayenne and
one ordinary cucumber, grated and drained.
Just before serving time butter the bread, cut
it into thin slices, put over the top a layer of
the flaked fish, then a thin layer of mayon-
naise or sandwich dressing and another cov-
ering of bread. Press together, trim the
crusts and cut directly across the slice, mak-
ing two long sandwiches about an inch and
a half to two inches wide.
Sardine Salad Sandwiches
These, like salmon sandwiches, are made
from materials usually in every household,
and can be made at a moment's notice. Stir
four tablespoonfuls of oil into an egg, add a
MRS. RORER'S SANDWICHES 49
few drops of vinegar or lemon juice. Re-
move the sardines from the oil, take off the
tails and heads and remove the bones. Mash
them in a bowl, add a tablespoonful of vin-
egar, or the same amount of lemon juice. If
you have lettuce or cress, either shred it, or
put one leaf between the fish and the buttered
bread.
Sardine Sandwiches
Cut slices of bread about one-half an inch
thick, butter and toast; trim off the crust.
Remove skin and bones from the sardines,
lay them carefully over toast; have ready,
chopped very fine, some olives and capers,
mixed together ; sprinkle these over the sar-
dines, then a teaspoonful of lemon juice to
each sandwich. Cut into any shape you may
desire and they are ready to serve.
Swiss Sandwiches
Put half a pound of ordinary schmier-
kase into a bowl, rub it perfectly smooth;
add, a teaspoonful at a time, four tablespoon-
fuls of thick cream, two tablespoonfuls of
melted butter, half a teaspoonful of salt, and
5O MRS. RORER S SANDWICHES
a saltspoonful of pepper. Butter the slices
of bread on the loaf ; cut each off about a half
inch in thickness, trim off the crusts and
spread with the cheese mixture; put on top
a layer of pumpernickel or rye bread ; on top
of that another thin layer of cheese, and
on top of that another layer of white bread
and butter ; press these lightly together. If
the crusts have been trimmed off, cut the
slices into three or four finger shaped sand-
wiches. They should be the length of the
slice and about one inch wide. These are
exceedingly nice garnished with cress.
In arranging them for serving, put a
layer of sandwiches and a layer of cress all
through the basket or dish.
Tongue Sandwiches
Chop cold boiled tongue very fine. To
each cupful stir in two tablespoonfuls of
melted butter, dash of red pepper and about
one-half teaspoonful of onion juice. Have
bread sufficiently stale to cut nicely. Remove
end crust, butter and cut a very thin slice;
remove the crusts. Spread it with the ton-
gue paste, roll each sandwich carefully, tie
MRS. RORER'S SANDWICHES 51
with narrow ribbon and put away until
wanted. These can be made several hours
before serving.
Sandwich Dressing
Put four tablespoonfuls of vinegar and
three of water into a saucepan over the fire ;
add a half teaspoonful of salt and a half salt-
spoonful of pepper. Beat the yolks of four
eggs until creamy, add slowly to them the
hot mixture. Stir over hot water until it is
the consistency of mayonnaise dressing.
Take from the fire and add carefully two
level tablespoonfuls of butter.
Farmer's Sandwiches
Butter each slice on the loaf, slice it off
very thin. Remove the crusts, lay a crisp
lettuce leaf on one half the buttered slices,
spread with sandwich dressing and cover
with a slice of buttered bread. Press the two
together and cut into triangles. Cress, Ro-
maine, or bleached chicory may be used in
place of lettuce. These are more appetizing
52 MRS. RORER'S SANDWICHES
than ordinary bread and butter sandwiches,
and are made from materials found in every
household.
Farmer's Egg Sandwiches
Put six eggs into warm water, bring to
a boil and keep at boiling point, without boil-
ing hard, for a half hour. Throw them into
cold water, remove the shells and cut them
into slices lengthwise. A very fine wire is
best for cutting eggs. Butter the slices on
the loaf, then cut them off, cover with slices
of hard-boiled eggs, dust lightly with salt
and pepper. Spread the eggs carefully with
sandwich dressing, put on another slice of
buttered bread, press the two together and
cut into triangles. If you have lettuce or
cress put a leaf over the dressing.
Deviled Beef Sandwiches
Chop remains of cold cooked beef very
fine. To each pint add one tablespoonful of
tomato catsup, a dash of cayenne, two table-
spoonfuls of melted butter, a teaspoonful of
Worcestershire sauce, a half teaspoonful of
MRS. RORER'S SANDWICHES 53
paprika and a tablespoonful of onion juice.
Rub to a paste and put between thin slices of
buttered bread, trim off the crusts and cut
into triangles.
Corned Beef Sandwiches
Chop sufficient cold cooked corned beef
to make a pint. Add to it a teaspoonful of
horseradish, four tablespoonfuls of melted
butter or olive oil and four or five tablespoon-
fuls of finely-shredded water cress. Put this
between slices of buttered whole wheat or
brown bread; trim the crusts and cut into
triangles.
Plain Corned Beef Sandwiches
Butter an equal quantity of white and
whole wheat bread. Cut the cooked corned
beef into very thin slices. Put a slice on a
slice of buttered bread, put on top a tea-
spoonful of creamed horseradish sauce,
spread it out, cover with cress leaves, or
crisp lettuce leaf, put on a slice of whole
wheat bread, press the two together, trim
the crusts and cut into fingers about one
inch wide.
54 MRS. RORER S SANDWICHES
To make the creamed horseradish sauce,
stir thick, dry whipped cream into dry horse-
radish. If the horseradish is in vinegar,
press out the vinegar and then fold in the
whipped cream.
Sandwiches a la Stanley
Cut cold beef loaf or roll into very thin
slices. Bake three or four bananas, and
make a creamed horseradish sauce according
to preceding recipe. Butter white or whole
wheat bread, put on first a slice of meat, then
just a thin layer of the mashed baked banana,
then a teaspoonful of horseradish sauce, and
another slice of bread. Press together, trim
the crusts, cut into triangles and serve.
These sandwiches should be served soon
after they are made.
English Salt-Beef Sandwiches
Whip a half cupful of cream until it is
very stiff. Put four tablespoonfuls of freshly
grated horseradish or horseradish pressed
free from vinegar into a bowl, add the yolk
of an egg and a saltspoonful of salt ; mix and
MRS. RORER'S SANDWICHES 55
fold in the whipped cream. Have ready very
thin slices of cold boiled salt beef. Butter
thin slices of bread, put on a layer of salt
beef, then a thin layer of the horseradish
sauce and another layer of buttered bread.
Press together, trim the crusts and cut into
triangles.
Sandwiches a la Bernhardt
Chop sufficient very rare cold roasted
beef to make a half pint; mix with it a dash
of cayenne, a half teaspoonful of salt, a table-
spoonful of tomato catsup, a tablespoonful of
mango chutney, two shallots, a half clove of
garlic and a tablespoonful of olive oil.
Spread this on a thin slice of buttered brown
bread, cover it with leaves of cress, and then
put on another thin slice of buttered white
bread. Press the two together, cut into
crescents or triangles.
East Indian Lentil Sandwiches
Take any left-over boiled or stewed len-
tils and press them through a sieve. To
each half cupful of this mixture add a half
56 MRS. RORER'S SANDWICHES
cupful of chopped pecans, a level teaspoonful
of curry and a saltspoonful of salt. Spread
thin slices of brown bread with butter, then
put over a thick layer of this mixture and
cover with chopped parsley. Cover with
another layer of brown bread, press together,
trim the crusts and cut into fingers.
Nut-Butter Sandwiches
Mix one glass of nut butter with two ta-
blespoonfuls of olive oil and one tablespoon-
ful of chopped pimientos. Spread this on a
slice of unbuttered brown bread, cover with
finely-chopped cress or shredded lettuce,
place on top a slice of buttered bread, press
the two together, trim the crusts and cut into
fingers an inch wide.
Filipino Sandwiches
Add one grated pineapple to a tumbler
of peanut butter, mix thoroughly, add a ta-
blespoonful of lemon juice, a dash of cay-
enne, a half teaspoonful of paprika. Put this
between thin slices of brown bread, buttered ;
press together and cut into halves.
SWEET SANDWICHES
Under this heading we place all those
dainty sandwiches that are made from thin
slices of bread and butter and a jam or fruit
filling. They are usually cut into circles; it
is more economical to do this before the
bread is buttered, unless you can cut rounds
from one side, and a crescent above it. Al-
most any sweet may be used. Serve with
chocolate or coffee according to the fruit,
either for an afternoon tea or an "evening/'
Cherry Sandwiches
Chop a quarter of a pound of candied
cherries very fine, adding occasionally as you
chop them a few drops of orange juice, if
you use wine, a few drops of sherry. Mix
thoroughly and spread over water thins,
making it a little deeper in the center than at
the edges. These sandwiches are better
made from crackers than from bread. Ar-
range neatly on a pretty glass dish, and they
are ready to serve.
58 MRS. RORER'S SANDWICHES
Fig Sandwiches
Split a dozen figs and scrape out the soft
portion, rejecting the skins; work this to a
paste. Cut the slices of bread from the loaf,
buttering before you cut them; make them
quite thin. Remove the crusts, and spread
this thick paste over the bread and roll care-
fully; press for a moment until there is no
danger of the roll opening; roll each in a
piece of tissue paper; twist the ends as you
would an old-fashioned "secret," or they may
be tied with baby ribbon. These are exceed-
ingly wholesome and palatable.
Fruit and Nut Sandwiches
These are perhaps the most attractive of
all the sweet sandwiches.
Put through the meat chopper a quarter
of a pound of almonds with half a pound of
washed figs, the same quantity of dates, the
same of raisins, and a pound of pecan nuts ;
put them through alternately so that they
will be mixed in chopping. Pack the mix-
ture into round baking powder tins, pressing
it down firmly, and stand it aside over night.
MRS. RORER'S SANDWICHES 59
When wanted, dip the tin in hot water,
loosen it with a knife and "shake out the mix-
ture. With a sharp knife cut into very thin
slices and put them between two rounds of
buttered bread. Serve with chocolate.
The combination may be varied ; candied
cherries, citron or any of the candied fruits
may be substituted for the dates and figs.
Brazilian and pine nuts may be substituted
for a portion of the pecans.
Orange Marmalade Sandwiches
These sandwiches may be made precisely
the same as fig sandwiches, substituting the
orange marmalade for the figs.
Sponge Cake Sandwiches
Bake a sponge cake in a square loaf ; cut
it into slices a quarter of an inch thick; cut
the slices into rounds with a small biscuit
cutter. With another small cutter take out
the center leaving the ring; put this ring on
top of a solid round making sort of a patty
as it were; fill the spaces with a mixture of
chopped candied fruit that has been soaked
6o MRS. RORER'S SANDWICHES
in orange juice over night; cover the top
with the meringue made from white of egg
and sugar; put them in the oven to brown,
dish neatly and they are ready to use. These
cannot stand over an hour as the fruit will
soften the cake.
Fresh Fruit Sandwiches
These sandwiches are exceedingly nice to
serve for afternoon teas. They must be used
soon after they are made. They will, how-
ever, if wrapped in a damp napkin, keep for
an hour, but as fruit is soft the bread is liable
to become moist, which spoils the sandwich.
Butter the bread and put between layers
of sliced strawberries, dusted with powdered
sugar; or raspberries, or large blackberries
cut into halves; or peaches, finely chopped;
or apple seasoned with a little salt, pepper,
olive oil and lemon juice; or sliced bananas
with a dash of lemon juice, are all nice.
Raisin Sandwiches
Put one-half pound of seeded raisins
through the meat grinder, add a quarter of a
pound of almonds that have been blanched,
MRS. RORER'S SANDWICHES 61
dried and ground. Add a half tumbler of
quince jelly, mix thoroughly and put between
thin slices of buttered white bread. These
sandwiches are very nice in place of cake for
afternoon teas or evening companies.
Afternoon Teas
Stone a quarter of a pound of dates, put
them through a meat grinder, add to them a
half tumbler of nut butter, mix until smooth,
add four tablespoonf uls of sweet cream and
a tablespoonful of orange juice. Put this
mixture between thin slices of white buttered
bread, press together, trim the crusts and
cut into fingers or four small triangles.
Nut and Apple Sandwiches
Put a half cupful of thick stewed apples
into a bowl, add the grated yellow rind of
quarter of an orange and one cupful of finely
chopped mixed nuts. Spread this on saltines,
Uneedas, or any crisp cracker. Put on top
another cracker and serve at once. These
are very nice for children's parties. Of
course one may use buttered bread, either
white or brown.
62 MRS. RORER'S SANDWICHES
Grape Fruit Sandwiches
Spread any crisp cracker with a thin
layer of grape fruit marmalade, put on top
another cracker and serve at once.
Ginger Sandwiches
Put four or five pieces of ginger through
your meat chopper. Stir this paste into a
half cupful of orange marmalade. Put be-
tween slices of buttered bread, press them
together, trim the crusts and cut into fingers.
These are nice for afternoon teas. Ginger
and carrot marmalade are also very nice.
CANAPES
These are slices of bread cut. into fancy
shapes, toasted or quickly fried in hot oil, or
they may be spread with butter and browned
in a quick oven. One slice only is used for
each canape. The mixture is spread on top,
the top garnished, and the canape used at
once.
Anchovy Canapes
Cover a round or square of toast with
anchovies th^t have been mashed and sea-
soned with a little tomato catsup. Put a
little chopped celery around the edge as a
garnish and send at once to the table.
Caviar Canapes
Season the caviar with onion and a very
little lemon juice; spread over a round or
square canape, put chopped onion around the
edge, garnish the top with a hard-boiled egg ;
place on paper mats and send at once to the
table. These are used as first course at lunch
or dinner.
64 MRS. RORER'S SANDWICHES
Swedish Canapes
Cut thick slices of whole wheat or Gra-
ham bread, trim the crusts and hollow out
the centers, being careful not to make a hole
all the way through. Pound or mash the
hard boiled yolks of three eggs with a table-
spoonful of anchovy paste or two anchovies,
two tablespoonfuls of butter and a dash of
lemon juice. Cut a dill pickle lengthwise
into slices an eighth of an inch thick, then
cut these slices into long strips a half inch
wide. Cut large pickled beets into strips of
the same width. Cut a dozen pimolas into
halves. Butter the bread, fill with the paste,
put over the strips of dill pickle, leaving one
inch between each strip. Cross these with
strips of pickled beets, put half of a pimola
into each square. Dish on paper mats.
Serve as an appetizer before soup.
Chopped Tongue Canapes
Chop cold, cooked tongue very fine; sea-
son it with two tablespoonfuls of olive oil
and a dusting of pepper ; spread it over the
top of a round of toasted bread ; garnish the
MRS. RORER'S SANDWICHES 65
edge with the small leaves of cress, put a
little grated hard-boiled egg in the center
and send at once to the table.
Sardine Canapes
Remove the skin and pound the sardines
to a paste; put a thick layer of this paste
over the top of a round of toasted bread.
Cut one gherkin into very thin slices, ar-
range them overlapping around the edge;
put a little finely chopped hard-boiled egg in
the center, and they are ready to serve.
Fish Canapes
Pound a quarter of a pound of cooked
fish to a paste ; season it with a few drops of
onion juice, a saltspoonful of salt, and a dash
of black pepper. Stir into it two tablespoon-
fuls of sauce tartare; spread this on six or
eight rounds of buttered bread browned in
the oven; garnish the tops with grated cu-
cumber and send to the table.
66 MRS. RORER'S SANDWICHES
Deviled Oyster Canapes
Cut slices of bread into squares, toast
and remove the crusts. Remove the hard
part from a pint of pickled oysters, place
oysters over bread, close together and in
rotation, dust thickly with red pepper; put
over as a thin covering a highly seasoned
sauce mayonnaise, and serve. Do not put
over a second piece of bread.
Pate de Foie Gras Canapes
For twenty-four sandwiches take one
tureen of foie gras. Remove the fat, and
mash the foie gras to a perfectly smooth
paste, adding gradually four tablespoonfuls
of soft, not melted, butter; add a dash of
cayenne and a half teaspoonful of salt and
about ten drops of onion juice, and press the
whole through a sieve. Cut slices of bread
into fancy shapes and toast; crescents are
very pretty. Cover each slice thickly with
this paste ; garnish with hard-boiled white of
egg, cut into diamonds or tiny crescents, and
olives cut into rings. Arrange neatly, and
they are ready to serve.
MRS. RORER'S SANDWICHES 67
Hot Canapes
A canape is the half of a sandwich, as it
were. Minced meats of various kinds are
served on one slice of bread. In many books
they are called "uncovered sandwiches/' The
cold canapes are placed always among the
appetizers and served before the soup. They
are made of such materials as caviar, sar-
dines, anchovies, pickled oysters, pickled lob-
ster, deviled shrimps, or a mixture of one or
two of these materials.
A hot canape, however, is served in the
place of fish or as an entree. If they are
dressed with either fish or shell-fish they will
take the place of that course. When made
from chicken, sweetbreads or game, should
be served as an entree, following the fish.
Fish Canapes
Pick apart sufficient cold cooked fish to
make a half pint. Rub together two level
tablespoonf uls of butter and two of flour, add
a half pint of milk, stir until boiling, add a
half teaspoonful of salt, a teaspoonful of soy,
a dash of red pepper and a half saltspoonful
68 MRS. RORER'S SANDWICHES
of black pepper. When this is hot add the
fish and four or five nice sliced mushrooms;
stand over hot water, without stirring, until
the fish is thoroughly heated. While this is
heating, trim the crusts from six slices of
bread; toast the one side carefully. Have
ready in your pastry bag with a star tube a
pint of light mashed potatoes; press in a
rope-like* form, or in small rosettes, around
the edge of the bread on the untoasted side.
Brush the bread with a little melted butter,
put them in the oven until the potatoes and
bread are a golden brown. Dish these on
square paper mats on individual plates, fill
the centers with the creamed fish and send at
once to the table.
Canned salmon may be used in the place
of fresh boiled fish.
MRS. RORER'S SANDWICHES 69
Lobster Canapes
1 three-pound lobster
The yolks of two eggs
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
pint of milk
tablespoonful of chopped parsley
level teaspoonful of salt
saltspoonful of white pepper
pint of mashed potatoes
6 slices of bread
Toast the bread and arrange the potatoes
according to the preceding recipe. Rub the
butter and flour together, add the milk ; when
boiling add the seasoning and the lobster.
When very hot stir in carefully the well-
beaten yolks of the eggs. Stir this until it
is smoking hot, but be careful not to boil, or
it will curdle. Fill this on top of the toast
that has been garnished with potatoes, dust
with chopped parsley and send to the table.
Shrimps may be substituted for lobster.
70 MRS. RORER'S SANDWICHES
Sweetbread Canapes
1 pair calf's sweetbreads
YZ can of mushrooms
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
YZ, pint of milk
YI teaspoonful of salt
i saltspoonful of pepper
Boil the sweetbreads carefully for three-
quarters of an hour; throw them into cold
water; pick them apart, rejecting the mem-
brane. Chop the mushrooms very fine, add
them to the sweetbreads. Rub the butter
and flour together, add the milk ; when boil-
ing add the salt, pepper, sweetbreads and
mushrooms ; cover and stand over hot water
ten to fifteen minutes. Serve them on slices
of bread, garnished with mashed potatoes
pressed through a star tube.
MRS. RORERS SANDWICHES 7!
Canapes a la Trinidad
Half the white meat from one boiled chicken
1 pair of sweetbreads
6 large fresh mushrooms
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
YZ pint of milk
2 yolks of hard-boiled eggs
i level teaspoonful of salt
i saltspoonful of pepper
Cut twelve slices of bread ; trim the crusts
so the slices will be of even size. Cut out
the centers from one-half the slices, leaving
a wall of one inch. Toast the solid slices.
Brush the untoasted edge of the bread with
a little white of egg, lay on the rims and put
them in the oven to toast on the upper side.
Pick the sweetbreads apart, after they are
carefully cooked, rejecting the membrane.
Slice the mushrooms. Cut the chicken into
dice. Put the butter into a saucepan, add the
mushrooms, toss for a minute until the mush-
rooms are slightly softened, then add the
flour, mix, and add the milk, salt and pepper.
Cover this on the back part of the stove for
ten or fifteen minutes until the mushrooms
are cooked; then add the meat. Stand this
over hot water ten or fifteen minutes. The
72 MRS. RORER'S SANDWICHES
toast should now be done and crisp. Ar-
range each canape on a square of lace paper
on an individual heated dish, put the mixture
in the center, garnish with the yolk of the
eggs pressed through a sieve. Garnish the
very top with a little chopped truffle or a
little chopped parsley. These are the hand-
somest of all hot canapes, and while they are
usually served following the soup at dinner,
they may be used for the main course at a
ladies' luncheon, or at a supper.
Game Canapes
Cut any pieces of left-over game into dice.
Put two tablespoonfuls of butter and two of
flour in a saucepan, add a half pint of stock.
When boiling add a half can of very fine
mushrooms, a tablespoonful of chopped ham,
a tablespoonful of chopped parsley, a level
teaspoonful of salt and a saltspoonful of pep-
per. Bring this to a boil, add the game;
stand over hot water for fifteen or twenty
minutes until the game has absorbed part of
the sauce, then add two tablespoonfuls of
sherry or Madeira, and fill into the square
canapes made the same as in preceding recipe.
MRS. RORER S SANDWICHES 73
Lamb Canapes
2 cans, or one quart of cooked peas
1 blade of mace
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
Y? pint of stock
I teaspoonful of kitchen bouquet
Y-Z teaspoonful of salt
1 tablespoonful of chopped onion
2 tablespoonfuls of claret
I saltspoonful of pepper
Put the butter and onion in a saucepan,
shake it over the fire, then add the cold boiled
lamb, cut into blocks; you should have one
pint. When this is boiling add all the sea-
soning and stand the mixture over hot water
on the back of the stove while you make the
canapes. Press the peas through a sieve;
the pulp must be quite dry ; add to it a palat-
able seasoning of salt and pepper and one or
two tablespoonfuls of melted butter. Put
these in a pastry bag. Toast the bread on
one side, put the peas around in rope-like
form, or roses, on the untoasted side, making
a border sufficiently high to hold the lamb.
Stand in the oven until the bread is carefully
74 MRS. RORER'S SANDWICHES
toasted. Arrange them on lace papers on
heated plates, fill the center with the lamb
mixture and send to the table.
Club-House Sandwiches
Club-house sandwiches may be made in
a number of different ways, but are served
warm as a rule on bread carefully toasted at
the last moment. Put on top of a square of
toasted bread a thin layer of broiled ham or
bacon; on top of this a thin slice of Holland
pickle, on top of that a thin slice of cold
roasted chicken or turkey, then a leaf of let-
tuce in the center of which you put a tea-
spoonful of mayonnaise dressing; cover this
with another slice of buttered toast. Press
the two together, and cut from one corner to
another making two large triangles, and
send at once to the table.
People not using ham may make a palat-
able sandwich by putting down first a layer
of cold boiled tongue, then a layer of Hol-
land cucumber, a layer of turkey or chicken,
another layer of cucumber and the slice of
toast. Garnish with little pieces of water
cress before putting on the last slice.
SCENTED SANDWICHES
There is a group of rather aesthetic sand-
wiches made from thin slices of bread and
butter flavored or scented with flowers.
Among those in common use are clover, rose
and the nasturtium.
The crust is trimmed off from the out-
side of the loaf; the loaf placed down in a
clean stone jar in a nest of clover blossoms;
the butter is put in a piece of cheese cloth
and also covered with clover, and the jar
covered over night. The next morning the
bread and butter will have the flavor of
clover.
Rose Sandwiches
In making rose sandwiches cover the
bread and butter with rose leaves over night.
Put a few rose petals between the slices when
making the sandwiches.
76 MRS, RORER'S SANDWICHES
Nasturtium Sandwiches
Cover the bread and butter with nastur-
tium flowers over night. In making the
sandwiches place at each corner of the slice
a flower, so that in cutting from corner to
corner you have a little triangular sandwich
holding a nasturtium flower uncut.
Violet Sandwiches
These are made the same, covering the
slice of bread and butter with the petals of
the violet.
ADDITIONAL RECIPES
ADDITIONAL RECIPES
ADDITIONAL RECIPES
ADDITIONAL RECIPES
ADDITIONAL RECIPES
ADDITIONAL RECIPES
ADDITIONAL RECIPES
INDEX
Afternoon Teas, 61
Anchovy Canapes, 63
and Egg Sandwiches, 14
Sandwiches, 13
Beef, Corned, Sandwiches, 53
Deviled, Sandwiches, 52
English Salt, Sandwiches, 54
Plain Corned, Sandwiches, 53
Bread, 9
German Potato, 11
Nineteenth Century, 12
Nut, 13
White, 12
Cake, Sponge, Sandwiches, 59
Camembert Sandwiches, 28
Canapes, 63
a la Trinidad, 71
Anchovy, 63
Caviar, 63
Chopped Tongue, 64
Deviled Oyster, 66
Fish, 65, 67
Game, 72
Hot, 67
Lamb, 73
Lobster, 69
Pate de Foie Gras, 66
Sardine, 65
Swedish, 64
Sweetbread, 69
Caviar Canapes, 63
Sandwiches, No. 1, 15
No. 2, 15
Celery Sandwiches, 16
Salad Sandwiches, 16
Cheese, Cottage, Sandwiches, 29
Deviled, Sandwiches, 28
Sandwiches, No. 1, 23
No. 2, 23
No. 3, 24
Workman's, 24
Cherry Sandwiches, 57
Chicken and Almond Sandwiches, 19
Lettuce Sandwiches, a
la Kendall, 19
Cream of, Sandwiches, 34
Curried, Sandwiches, 33
French, Sandwiches, 39
Rolled, Sandwiches, 17
Chopped Tongue Canapes, 64
Club-House Sandwiches, 74
Club, Mutton, Sandwiches, 44
Cold Beef Sandwiches, 14
Corned Beef Sandwiches, 53
Cottage Cheese Sandwiches, 29
Crab Sandwiches, 33
Cream of Chicken Sandwiches, 34
Creole Sandwiches, 26
Cucumber Sandwiches, 30
Curried Chicken Sandwiches, 33
Egg Sandwiches, 32
Oyster Sandwiches, 31
Sardine Sandwiches, 32
Curry Sandwiches, 27
Deviled Beef Sandwiches, 52
Cheese Sandwiches, 28
Oyster Canapes, 66
Sandwiches, 35
Dressing, Sandwich, 51
East Indian Lentil Sandwiches, 55
Egg, Curried, Sandwiches, 32
Farmer's, Sandwiches, 52
Sandwiches, No. 1, 35
No. 2, 36
English Mutton Sandwiches, 45
Salt-Beef Sandwiches, 54
Farmer's Egg Sandwiches, 52
Sandwiches, 51
Fig Sandwiches, 58
Filipino Sandwiches, 56
INDEX
Fish Canapes, 65, 67
Salad Sandwiches, 48
Sandwiches, 36
Flaked Fish Sandwiches, 36
French Chicken Sandwiches, 39
Fresh Fruit Sandwiches, 60
Fruit and Nut Sandwiches, 58
Fresh, Sandwiches, 60
Grape, Sandwiches, 62
Game Canapes, 72
Sandwiches, 39
German Sandwiches, 25, 40
Potato Bread, 11
Ginger Sandwiches, 62
Grape Fruit Sandwiches, 62
Ham Sandwiches, 40
Honolulu Sandwiches, 25
Hot Canapes, 67
Indian Sandwiches, 41
Lamb Canapes, 73
Spring, Sandwiches, 45
Lentil, East Indian, Sandwiches, 55
Lettuce Sandwiches, 41
Lobster Canapes, 69
Salad Sandwiches, 43
Sandwiches, 42
Marmalade, Orange, Sandwiches, 59
Mutton, English, Sandwiches, 45
Club Sandwiches, 44
Sandwiches, 43
My Favorite, 26
Nasturtium Sandwiches, 76
Ninenteenth Century Bread, 12
Nut and Apple Sandwiches, 61
Bread, 13
Butter Sandwiches, 56
Orange Marmalade Sandwiches, 59
Oyster, Curried, Sandwiches, 31
Deviled, Canapes, 66
Pate de Pole Gras Canapes, 66
Picnic Sandwiches, 46
Plain Corned Beef Sandwiches, 53
Potato Sandwiches, 47
Princess Sandwiches, 20
Raisin Sandwiches, 60
Rolled Bread and Butter Sand-
wiches, 17
Chicken Sandwiches, 17
Roquefort Sandwiches, 28
Rose Sandwiches, 75
Salad, Celery, Sandwiches, 16
Fish, Sandwiches, 48
Lobster, Sandwiches, 43
Sandwiches, 47
Sardine, Sandwiches, 48
Salmon Sandwiches, 37
Salt, Cucumber Sandwiches, 29
Sandwich Dressing, 51
Sandwiches, 7
a la Bernhardt, 55
Rorer, 18
Stanley, 54
Anchovy, 13
and Egg, 14
Camembert, 28
Caviar, No. 1, 15
No. 2, 15
Celery, 16
Salad, 16
Cheese, No. 1, 23
No. 2, 23
No. 3, 24
Chicken and Almond, 19
Lettuce, a la
Kendall, 19
Club-House, 74
Cold Beef, 14
Corned Beef, 53
Cottage Cheese, 29
Crab, 33
Cream of Chicken, 34
Creole, 26
Cucumber, 30
Curried Chicken, 33
Egg, 32
Oyster, 31
Sardine, 32
Curry, 27
86
MRS. RORER S SANDWICHES
Sandwiches, Deviled, 35
Beef, 52
Cheese, 28
East Indian Lentil, 55
Eg,g, No. 1, 35
No. 2, 36
English Mutton, 45
Salt-Beef, 54
Farmer's, 51
Egg, 52
Filipino, 56
Fish, 36
Salad, 48
Flaked Fish, 36
French Chicken, 39
Game, 39
German, 25, 40
Ham, 40
Honolulu, 25
Indian, 41
Lettuce, 41
Lobster, 42
Salad, 43
Mutton, 43
Club, 44
My Favorite, 26
Nut-Butter, 56
Picnic, 46
Plain Corned Beef, 53
Potato, 47
Princess, 20
Rolled Bread and But-
ter, 17
Chicken, 17
Roquefort, 28
Salad, 47
Salmon, 37
Salt- Cucumber, 29
Sardine, 49
Salad, 48
Scented, 75
Spanish. 37
Spring Lamb, 45
Swedish, 38
Sweet, 57
Swiss, 49
Tea Biscuit, 21
To Keep, 9
Tongue, 50
Sandwiches, Turkish, 45
Windsor, 20
Workman's Cheese, 24
Sardine Canapes, 65
Curried, Sandwiches, 32
Salad Sandwiches, 48
Sandwiches, 49
Scented Sandwiches, 75
Nasturtium, 76
Rose, 75
Violet, 76
Spanish Sandwiches, 37
Sponge Cake Sandwiches, 59
Spring Lamb Sandwiches, 45
Swedish Canapes, 64
Sandwiches, 38
Sweetbread Canapes, 70
Sweet Sandwiches, 57
Afternoon Teas, 61
Cherry, 57
Fig, 58
Fresh Fruit, 60
Fruit and Nut, 58
Ginger, 62
Grape Fruit, 62
Nut and Apple, 61
Orange Marmalade, 69
Raisin, 60
Sponge Cake, 59
Swiss Sandwiches, 49
Tea Biscuit Sandwiches, 21
To Keep Sandwiches, 9
Tongue, Chopped, Canapes, 64
Sandwiches, 50
Turkish Sandwiches, 45
Violet Sandwiches, 76
White Bread, 12
Windsor Sandwiches, 20
Workman's Cheese Sandwiches, 2-1
Yeast, 10
SOME OTHER BOOKS
Published by
Arnold and Company
Mrs. Rorer's
NEW Cook Book
A big book of 731 pages, abundantly illustrated. Its
bigness is no criterion of its goodness. The fact that
it is the best work of the best years of Mrs. Rorer's
life ; that it is a complete new book telling of the things
one needs to know about cooking, living, health, and
the easiest and best way of housekeeping these are
what make for goodness, and place this book far in
advance of any other of a like nature.
The New Cook Book covers all departments of
cookery. A masterly exposition of each subject is
given, followed by recipes for the proper preparation,
cooking and serving of the various kinds of foods.
There are over 1500 recipes in the book.
The illustrations are an important feature. One
set of pictures shows the proper dressing of the table
during a course dinner. Then there is a complete set
showing the method of carving meats, poultry, game,
etc.; and many others illustrating special features of
the book.
Large 12mo, 731 pages, profusely and beautifully
illustrated ; bound in cloth, $2.00 net ;
by mail, $2.20
Mrs. Rorer's f
Philadelphia Cook Book
This is the standard book of Mrs. Rorer's that has
been before the public for a number of years. It has
no connection with Mrs. Rorer's New Cook Book.
Each book is independent of the other, and the posses-
sion of one forms no reason for doing without the
other.
The Philadelphia Cook Book is full of good things,
and, like all of Mrs. Rorer's works, is eminently prac-
tical. It is a standard of excellence, in that it is
full of the brightest things in cookery; the recipes
are absolutely reliable, and the general instructions
to housekeepers of the most helpful and necessary
character.
Nearly all cook books assume some knowledge and
experience on the part of those who use them, but Mrs.
Rorer makes her explanations so clear, and gives such
definite directions, as to quantities, that the beginner
has no difficulty in successfully accomplishing all the
book calls for. Then there are frequent hints as to
the proper use of left-overs, how to market, and, in
many ways, information is given that is alike useful to
the experienced cook as to the tyro in matters culinary.
The book is full of choice recipes, every one of
which has been successfully tested by Mrs. Rorer and
found to come out right. This alone is of incalculable
benefit and ought to commend the book to the favorable
consideration of every housekeeper.
The use of this book in the home means better
health, better living, economy in the use of food, and
a consequent saving in dollars and cents.
12mo, nearly 600 pages, with portrait of author;
bound in cloth, $1.00 net; by mail, $1.15
Mrs. Rarer ^s
Vegetable Cookery and Meat
Substitutes
This book has a twofold object:
1. To show the value of vegetables in their relation to
diet and health, how to prepare, cook and serve
them, what to eat under certain conditions of health,
and thus have them perform their proper work.
2. To give to the prudent housewife a knowledge of
combinations of foods in the shape of toothsome
recipes to take the place of meat, or as we call
them Meat Substitutes.
It goes without saying that we all know too little
about the value of vegetables as food. We eat them
because they are palatable, not realizing their immense
importance as body builders. Here they are classified,
and thus made to give us a right idea of their use.
Then as to Meat Substitutes. It is not necessary
to be a vegetarian to desire a change from a meat diet.
There are health reasons often demanding abstention
from meats; or economy may be an impelling motive;
or a desire for change and variety in the daily bill of
fare may be warrant enough. However we look at it
here is the wonder book to point the way to better and
healthier living.
There is an abundance of the choicest and most
palatable recipes, and they are given in such a manner,
that if the directions are followed, the results are sure.
You cannot make mistakes.
12mo, cloth, $1.50 net; by mail, $1.65
Mrs. Rorer's
Every Day Menu Book
In the course of her teaching and editorial work,
there have come to Mrs. Rorer frequent requests for
a book that will provide a daily bill of fare, one that
will be at once rational, its directions easy of accom-
plishment, and give an excellent variety. Hence this
Menu Book.
It contains a menu for every meal in the year,
systematically arranged by months and days ; menus for
special occasions, such as holidays, weddings, luncheons,
teas, etc.; illustrations of decorated tables for various
social events, with appropriate menus; menus arranged
for the seasons both as to food and decorations; a
department of menus without meats. A fine volume
that ought to commend itself to every housekeeper.
12 mo, 300 pages, handsomely illustrated; bound in
cloth $1.50 net; by mail, $1.65
Mrs. Rorer's
Cakes, Icings and Fillings
Every one is interested in the cake problem. There
is possibly no item in the home bill of fare on which
a woman prides herself as the ability to make a good
cake. But how to add variety to the goodness ? Here's
the book to help. Contains a large number of enticing
and valuable recipes for cakes of all sorts and condi-
tions. Some need filling, some need icing well, here
you have all the necessary information. Best of all,
there is no fear as to results. Follow the directions
and your cake is bound to come out right.
1 2mo, cloth, 50 cents net ; by mail, 55 cents
Mrs. Rorer's
Canning and Preserving
The only book on the subject worth the name. In
it Mrs. Rorer discusses at length the canning and pre-
serving of fruits and vegetables, with the kindred
subjects of marmalades, butters, fruit jellies and syrups,
drying and pickling. The recipes are clearly and simply
given. In the new edition now presented, the author
has brought the book up to date, and has included
many new, rare and original recipes that have been
accumulating since the book was first introduced. It
has always been a favorite book with the public, and
now it will be doubly welcome.
New Edition: revised and rewritten, with
the addition of much new matter
12mo, cloth, 75 cents net; by mail, 80 cents
Mrs. Rorer's
My Best 250 Recipes
It would be strange indeed if, out of the multitude
of recipes Mrs. Rorer has invented and used during
her long career as a teacher, writer and lecturer, she
did not have some that appealed to her more strongly
than others. She has gathered these together, classi-
fying them under their different heads. There are Best
20 Soups; Best 20 Fish Recipes; Best 20 Meats; Best
20 Salads; Best 20 Desserts; Best 20 Sauces, Vegeta-
bles, Fruit Preserves, Luncheon Dishes, Ices, Summer
Recipes, Left Overs, Game and Poultry, Breads and
Biscuits, etc.
12mo, cloth, 75 cents net; by mail, 80 cents
Mrs. Rorer's New Salads
For Dinners, Luncheons, Suppers and Receptions.
With a group of ODD SALADS and some CEYLON SALADS.
A salad made from a succulent green vegetable and
French dressing, should be seen on the dinner table
in every well-regulated household three hundred and
sixty-five times a year. These green vegetables contain
the salts necessary to the well being of our blood; the
oil is an easily-digested form of fatty matter ; the lemon
juice gives us sufficient acid; therefore simple salads
are exceedingly wholesome.
During the summer, the dinner salad may be com-
posed of any well-cooked green vegetable, served with
a French dressing; string beans, cauliflower, a mixture
of peas, turnips, carrots and new beets, boiled radishes,
cucumbers, tomatoes, uncooked cabbage, and cooked
spinach. In the winter serve celery, lettuce, endive and
chicory.
New Edition : revised and rewritten, with
the addition of much new matter
12mo, cloth, 75 cents net; by mail, 80 cents
Mrs. Rorer's Dainties
Possibly no part of the daily bill of fare so taxes
the ingenuity of the housewife as the dessert, that final
touch to the meal that lingers in the palate like a bene-
diction. We tire of constant repetitions of familiar
things. We want variety. Why not have it when
there are so many ways and means of gratifying our
tastes. Mrs. Rorer has given here a number of choice
things covering quite a range of possibilities.
New Edition: revised and rewritten, with
the addition of much new matter
12mo, cloth, 75 cents net; by mail, 80 cents
Mrs. Rarer 's
Many Ways for Cooking Eggs
Did you ever reflect what an important part eggs
play in our domestic economy ? When from any reason
other things fail, the perplexed housewife knows she
can do something to tide over her difficulties by the
use of eggs. But how many know the great possibilities
that lie in an egg the very many ways of cooking and
preparing them for the table? To many, boiled, fried,
poached and scrambled form the limit of their knowl-
edge. But get this book and you'll be surprised at the
feast in store for you. You'll also find recipes for
delectable Egg Sauces.
12mo, cloth, 50 cents net ; by mail, 55 cents
Mrs. Rorer's
Made-Over Dishes
How to transform the left overs into palatable and
wholesome dishes. With many new and valuable
recipes.
We quote from the author's introduction:
"Economical marketing does not mean the purchase
of inferior articles at a cheap price, but of a small
quantity of the best materials found in the market;
these materials to be wisely and economically used.
Small quantity and no waste, just enough and not a
piece too much, is a good rule to remember. In roasts
and steaks, however, there will be, in spite of careful
buying, bits left over, that if economically used, may
be converted into palatable, sightly and wholesome
dishes for the next day's lunch or supper.
12 mo, cloth, 50 cents net; by mail, 55 cents
Mrs. Rorer's
How to Use a Chafing Dish
Of all the useful and dependable articles of food,
commend us to the Sandwich. Nothing in the whole
range of foods presents such a wonderful opportunity
for variety. The sandwich is the handy thing for
suppers, teas, social calls, school lunch baskets, picnics
but where can you not use it to advantage and enjoy-
ment ? In this book Mrs. Rorer has given a lot of new,
original recipes, with some very odd ones. She has
drawn upon her wonderful knowledge and inventive
faculty and the result is a bewildering array of delect-
able sandwiches.
New Edition : revised and rewritten, with
the addition of much new matter
12mo, cloth, 50 cents net ; by mail, 55 cents
Mrs. Rorer's Sandwiches
It is wonderful the amount of pleasure and satis-
faction that can be had with a Chafing Dish. Few
people know how to use one successfully, although the
art is easily acquired. This book, for instance, gives
the proper directions for making hosts of good things,
and if they are followed implicitly, the most inexperi-
enced person can be sure of results. It is a handy
thing in an emergency, and it forms a delightful adjunct
to a supper or dinner. Guests are always interested in
watching the evolution of some delectable dish, and
the head of the table has a chance to show his or
her skill.
New Edition : revised and rewritten, with
the addition of much new matter
12mo, cloth, 50 cents net ; by mail, 55 cents
Mrs. Rorer's
Hot Weather Dishes
Its name tells the whole story. It is the only book
of the kind published. Hot weather seems to suspend
the inventive faculty of even the best housekeepers,
and at a season when the appetite needs every help
and encouragement, this book will be found of the
greatest use.
1 2mo, cloth, 50 cents net ; by mail, 55 cents
Mrs. Rorer's
Home Candy Making
A veritable book of sweets, full of choice recipes,
with complete instructions for making the many deli-
cacies that delight both young and old. It is the result
of careful practice in teaching beginners how to make
attractive and wholesome varieties of home-made
candies. The excellence of the recipes consists in their
simplicity and faithfulness to details.
1 2mo, cloth, 50 cents net ; by mail, 55 cents
Mrs. Rorer's
Bread and Bread-Making
The object of this book is two-fold. First, to give
in a concise and easily-managed form a set of recipes
used in every household every day. Secondly, to point
out the reasons why failures so often occur, even with
perfect recipes, and how to guard against them.
12mo, cloth, 50 cents net ; by mail, 55 cents
Mrs. Rorer's Quick Soups
New Ways for Oysters
These two books were written in response to
requests for information on the subjects. Designed to
meet the special wants of a numerous class of house-
keepers who are given to entertaining, and are so often
at loss to know what and how to prepare for their
guests. The housekeeper will find them very handy
24mo, cloth, 25 cents net ; by mail, 30 cents
Household Accounts
A simple method of recording the daily expenses
of the family. The book contains ruled pages, syste-
matically and simply divided into spaces in which are
kept the purchases for each day of milk, butter, eggs,
meat, groceries, vegetables, etc. The daily expenses
total up for the months, and the months for the year.
There are other forms for recording expenses of help,
light, heat and general household expenditures in table
and bed linens, china and kitchen utensils, etc.
Manilla boards, 25 cents net ; by mail 30 cents
Cakes, Cake Decorations
and Desserts
By CHARLES H. KING. The author tells his meth-
ods in his own practical way, and gives abundant
recipes. The book is illustrated by engravings of
numerous decorated pieces, and has a silhouette chart
12mo, cloth, $1.00 net ; by mail, $1.15
RETURN
LIBRARY USE
Glannlni Hal! . Tel. Na 642-4493
THIS BOOK IS DUE BEFORE CLOSING TIME
ON LAST DATE STAMPED BELOW
LD62-10m-4,'72
(Q1636S10)9412 A-32
General Library
University of California
Berkeley
z-
