TOASTED CHEESE SANDWICHES

TOASTED CHEESE SANDWICHES


The filling for the toasted cheese sandwiches calls for a cup of soft,mild cheese, finely cut, and stirred over the fire with a tablespoon ofbutter until the cheese is melted. Enough milk to moisten, perhaps notmore than one-eighth of a cup, is then added, with salt, mustard, andpaprika to taste, and the whole is stirred until creamy and smooth.Slices of bread are very thinly buttered, the cheese mixture spread ongenerously, each slice covered with another slice, and set away untilthe filling cools and hardens, when the sandwiches are toasted on bothsides and served hot.

POACHED EGG SANDWICHES


Slice as many pieces of bread, from a round loaf, as you have persons toserve. Toast these slices and let cool. Across each slice place threestrips of pimentoes (use the canned pimentoes), on top of that place acold poached egg, put a teaspoon of Mayonnaise on the top of the egg andsprigs of watercress encircling the toast.

MUSTARD SARDINE PASTE FOR SANDWICHES


Take one box of mustard sardines; bone and mash; add to the mixture onetablespoon of tomato catsup, one teaspoon of Worcestershire sauce, juiceof one lemon, a pinch of cayenne pepper, as much white pepper as willcover the end of a knife, two tablespoons of vinegar, and one tablespoonof olive oil. Mix thoroughly until it becomes a paste. Then spread onthinly cut bread for sandwiches.

CAVIAR AND SALMON SANDWICHES


Take a piece of rye bread, cut round (with a biscuit cutter), spreadwith mustard; put some caviar in centre of the bread, strips of smokedsalmon around the caviar and strips of pickle around the salmon.

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