Chapter XX Sandwiches and Toasts
448 — Baked Bean and Lettuce Sandwiches
Press cold baked beans through a sieve; spread bread with butter, cover with a lettuce leaf, cover lettuce with beans, and sprinkle beans with chopped mustard pickle. Cover with a second piece of buttered bread. Brown bread or any dark bread may be used.
449 — Celery and Egg
1 cup chopped celery ¼ cup mayonnaise
1 hard-cooked egg
Put celery and egg through the food chopper, using finest cutter; add mayonnaise, and salt if necessary; spread between thin slices of buttered brown bread.
450 — Cheese and Nut Sandwiches
Mix equal parts of grated American cheese and chopped nut meats; season with salt and cayenne, moisten with cream, and spread between thin buttered slices of bread.
451 — Cheese Club Sandwiches
Cut bread in half-inch slices, remove crusts, spread with Mustard Butter (see No. 459), cover with a lettuce leaf, spread with salad dressing, cover with cheese cut in thin slices, sprinkle with chopped mixed pickles, and cover with a second slice of bread spread with mustard butter. Cut in quarters diagonally.
452 — Chicken Sandwiches (Open)
| 1 cup finely chopped chicken | Dash of celery salt |
| ½ teaspoon salt | ¼ cup salad dressing |
| Dash of cayenne |
Season the chicken, add the dressing, and beat well. Butter circles of white bread, and spread with the chicken, mounding it in the center. Garnish with slices of pimolas.
453 — Giblet Sandwiches
Cook giblets until tender, put through food chopper, and mix with salad dressing. Spread between thin slices of buttered bread. A lettuce leaf may be added.
454 — Ham and Cheese Sandwich (Hot)
Spread thin buttered slices of stale bread with finely chopped ham; cover with thin slices of American cheese; cover with another slice of bread spread with ham, and sauté in a little butter until brown. These sandwiches may be toasted if preferred.
455 — Marshmallow Sandwiches
Toast marshmallows and press while hot between ginger snaps, vanilla wafers, or butter thins.
456 — Mock Crab Sandwiches
| 1 cup young America cheese cut fine | 1 teaspoon anchovy paste |
| 3 tablespoons milk | ½ teaspoon paprika |
Mix cheese to a paste with milk, anchovy, and paprika; spread between thin buttered slices of brown bread.
457 — Peanut Sandwich Filling
Put freshly roasted peanuts through the food chopper, using the finest cutter, season with salt, and mix to a smooth paste with cream; or dilute peanut butter with a little milk until of consistency to spread easily.
458 — Raisin Bread and Cheese Sandwiches
Cut raisin bread in thin slices, and spread with Cottage Cheese (see No. 234) mixed to a paste with a little fruit juice or cream. Trim neatly and cut in triangles.
459 — Mustard Butter
| ¼ cup butter | A few drops of vinegar or lemon juice |
| 1 teaspoon dry English mustard | A few grains of cayenne |
Cream the butter, add the mustard and seasonings, and beat well.
460 — Brewis
| 1 cup brown bread crumbled | 1/8 teaspoon salt |
| 1 cup white bread crumbled | 1 tablespoon butter |
| 1 cup milk |
Put crumbled bread in a shallow pan in a slow oven until browned; put in a saucepan with milk, salt, and butter, and cook about ten minutes, beating well. Serve as cereal or dessert. Left-over corn bread or muffins may be used.
461 — Brown Bread Toast With Cheese and Bacon
Toast brown bread, or crisp in the oven, dip quickly into hot salted water, and arrange on serving dish. Make a Sauce for Cream Toast (see No. 464), add to it one-half cup of cheese cut fine, pour over toast, and put a piece of crisp bacon on each piece.
462 — Celery Toast
| 2 cups celery cut in half-inch pieces | 1/3 cup flour |
| 3 cups hot stock or water | ¼ cup milk |
| Salt | 6 slices toast |
| 1/8 teaspoon pepper |
Cook celery in stock or water about half an hour, or until tender; add salt (if necessary), pepper, and flour mixed to a paste with the milk; stir until thickened, and simmer fifteen minutes; pour over toast, and garnish with toast points and celery tips. Use the coarser unbleached pieces of celery for cooking.
463 — Cream Toast
Cut six slices of bread in halves, toast slowly, or put into a moderate oven until light brown and crisp, dip each piece into Sauce for Cream Toast (see No. 464), and put into a covered serving dish; pour over remaining sauce, and cover for two or three minutes before serving.
464 — Sauce for Cream Toast
| 2 cups milk | ½ teaspoon salt |
| 3 tablespoons flour | 1 tablespoon butter |
| ¼ cup cold water |
Scald the milk; mix the flour to a smooth paste with water, add to milk and stir until thickened; cook over hot water fifteen minutes, stirring occasionally; add salt and butter, and pour over toast.
465 — Cheese Toast
To recipe for Cream Toast (see No. 463) add one-half cup of either soft cheese cut fine or grated cheese.
466 — Cinnamon Toast
Cut stale bread into thin slices, remove crusts, and cut in halves; toast evenly, and spread first with butter, then with honey, and dust with cinnamon. Serve very hot.
467 — French Toast
| 1 egg slightly beaten | ¾ cup milk or coffee |
| ¼ teaspoon salt | 4 slices bread |
| 1 tablespoon sugar |
Mix egg, salt, sugar, and liquid in a shallow dish; soak bread in mixture, and cook on a hot, greased griddle until brown, turning when half cooked. Serve plain or spread with jam.
468 — Goldenrod Ham Toast
Follow recipe for Cream Toast (see No. 463); to the sauce add one-half cup finely chopped ham and the finely chopped whites of two hard-cooked eggs. When toast is in the serving dish, sprinkle with the hard-cooked yolks rubbed through a sieve.
469 — Sunday Toast
Cut whole wheat bread into four one-inch slices, remove crusts, butter, and cut bread into three strips; mix one-third cup of brown sugar, one teaspoon of cinnamon, two tablespoons of seeded and chopped raisins, and a tablespoon of milk; spread paste on bread, and bake in a hot oven until brown. Serve hot.
470 — Tomato Cream Toast With Egg
| ½ can tomato | 1/3 cup cold water |
| 1/3 teaspoon salt | 2/3 cup hot milk |
| 1/3 teaspoon soda | 1 tablespoon butter |
| 1 teaspoon sugar | 2 hard-cooked eggs |
| 4 tablespoons flour | 6 slices toast |
Simmer tomato for fifteen minutes and press through a sieve; add salt, soda, and sugar; heat to boiling point, and thicken with flour mixed to a smooth paste with cold water; cook five minutes, and add hot milk and butter. Dip toast in sauce, place on platter, cover with remaining sauce, and garnish with egg cut into eighths lengthwise.
471 — To Freshen Stale Loaf Bread, Rolls, Muffins, or Doughnuts
Dip quickly into cold water, put in a paper bag, fold top of bag firmly, and place in a hot oven until heated through.
472 — Buttered Crumbs
Melt two tablespoons of butter, stir in one-half cup of coarse, dried bread crumbs until butter is absorbed.
473 — Croustades
Cut stale bread in slices about an inch and a half thick, remove crusts, and cut in rounds, squares, triangles, or any shape desired; remove the centers, using a small, sharp knife, and leaving a wall one-third of an inch thick; brush with melted butter, and brown in oven; or fry, inverted, in hot, deep fat.
474 — Croutons
Cut stale bread in one-third-inch slices, cut slices into cubes, and brown in the oven or fry in deep fat. Cold toast may be used instead of bread.
475 — Crisp Sticks
Cut stale bread in half-inch slices, remove crusts, spread lightly with butter, cut in half-inch sticks, and put in slow oven until light brown and crisp.