EDITOR’S NOTE: This article is decorated with ads from 1917 ‘The House Beautiful’ Magazine.

* * *

From the 1915 New Book of Cookery. Fannie Farmer died in 1915.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Kindergarten Sandwiches

REMOVE crusts from a white and graham loaf and cut each in thin slices, lengthwise. Shape with round, round-fluted, elliptical, cutlet-shaped, square or oblong cutters.

Spread one-half the pieces generously with butter, which has been worked until creamy.

From remaining pieces cut out shapes, using small flower, animal or fancy cutters, and refill cuts thus made with similar cuts of bread of contrasting color.

Put together as shown in illustration and wrap in cheese-cloth wrung out of hot water to keep moist until serving time.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Mosaic Sandwiches

Cut three slices each of white and graham bread one-half inch in thickness.

Spread a slice of white bread with creamed butter and place a slice of graham on it; spread this with creamed butter and place on it a slice of white bread; repeat this process, beginning with a slice of graham.

Put both piles in a cool place under a light weight. When butter has become firm, trim each pile evenly and cut each pile in three one-half-inch slices.

Spread these with butter and put together in such a way that a white block will alternate with a graham one.

Place again in a cool place under a light weight, and when butter has become perfectly hard cut in thin slices for serving. Arrange on a plate covered with a doily.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Honor Sandwiches

Cut bread in one-fourth-inch slices, spread with pimiento butter and shape with a fancy rectangular cutter. Cover with pieces of bread from which pieces have been removed with a small fancy cutter.

— PIMIENTO BUTTER. — Cream one-fourth cup butter and add two canned pimientos, which have been forced through a purée strainer. When thoroughly blended, season with one-fourth teaspoon salt.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Toasted Salad Sandwiches

Mash a cream cheese and moisten with French dressing.

Cut graham bread in one-fourth-inch slices, spread with cheese mixture and sprinkle with chopped pecan nut meats.

Put together in pairs, remove crusts and cut in finger-shaped pieces.

Toast, pile log-cabin fashion on a fancy plate and serve as an accompaniment to a dinner salad.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Devilled Sandwiches

Blanch and shred two ounces Jordan almonds; then sauté in enough butter to prevent burning, until delicately browned, stirring constantly.

Mix:
• two tablespoons chopped pickles,
• one tablespoon Worcestershire Sauce,
• one tablespoon chutney,
• one-fourth teaspoon salt and
• a few grains cayenne.

Pour over almonds and cook two minutes, stirring constantly.

Work a cream cheese until smooth and season with salt and paprika.

Spread unsweetened wafer crackers with cheese, sprinkle with nuts and, put together in pairs. Arrange on a plate, covered with a doily. A delicious accompaniment to a dinner salad.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Caviare Sandwiches

Cut white bread in thin slices, spread with creamed butter and then with caviare.

Sprinkle with lemon juice and cayenne; cover with slices of buttered bread, remove crusts and cut in small finger-shaped pieces.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Dream Sandwiches

Cut stale bread in one-fourth-inch slices; remove crusts and cut in rectangular pieces.

Cut mild cheese in slices same size as pieces of bread and sprinkle with salt and cayenne.

Put a slice of cheese between each two slices of bread and sauté in butter until delicately browned on one side; then turn and brown other side.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Chicken Cream Sandwiches

• 3/4 cup chopped cold boiled fowl
• 1/4 cup chopped celery
• 1 hot boiled onion
• 1 cup milk
• 3 tablespoons flour
• 2 tablespoons butter
• Whites 2 eggs
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• Lemon juice

Mix fowl (preferably white meat), celery and onion, forced through a purée strainer, and add milk; then add flour, mixed with butter worked until creamy.

Bring to the boiling point and let simmer three minutes; then add whites of eggs, beaten until stiff, and seasonings.

Turn into a small mould and let stand in a cold place twelve hours. Remove from mould, cut in slices and put between thin slices of buttered bread. Remove crusts and cut in any desired shape.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Spanish Sandwiches

Put in a mortar and pound to a paste:
• two anchovies,
• two pickles,
• one sprig parsley,
• three tablespoons capers,
• one teaspoon made mustard,
• two tablespoons olive oil,
• two tablespoons vinegar and
• yolks of two hard-boiled eggs

Season with salt and paprika.

Cut bread in thin slices, butter sparingly, spread with mixture and sprinkle with whites of hard-boiled eggs, finely chopped. Cover with slices of buttered bread, remove crusts and cut in fancy shapes.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Fairmont Sandwiches

Cut bread in one-fourth-inch slices. Spread three slices sparingly with butter on both sides, and two slices on but one side.

Put between slices layers of finely cut red and green peppers wrung through a cheese-cloth to remove moisture, moistened with Mayonnaise Dressing. There should be two layers of green peppers and one of red.

Remove crusts, fold in damp cheese-cloth and press under a weight; then cut in slices for serving, and arrange on a plate covered with a doily.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Sembrich Sandwiches

Cut and spread seven slices bread, same as for Fairmont Sandwiches.

Put between slices:
• finely chopped cold boiled ham, moistened with cream and seasoned with salt, mustard and cayenne;
• finely chopped cold boiled fowl, moistened with Mayonnaise Dressing, and
• chopped nut meats, moistened with Mayonnaise Dressing

There should be two layers of each filling.

Remove crusts, fold in cheesecloth and press under a weight. Cut in slices and arrange on a bed of crisp lettuce leaves.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Lincoln Sandwiches

Cut brown and white bread in thin slices and spread with butter, which has been worked until creamy.

Cut cold boiled tongue and gruyère cheese in thin slices.

Put a slice of tongue on white bread, over tongue on brown bread, and over brown bread cheese; repeat.

Wrap in cheese-cloth, put under a weight and let stand several hours.

For serving cut in thin slices crosswise, and arrange sandwiches overlapping one another, in two parallel rows on a plate covered with a lace paper doily.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

German Sandwiches

Cut German Loaf (see SaltOfAmerica.com article "Pork and Ham Recipes Fit for a King") in thin slices and put between thin slices of buttered graham bread.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Royal Sandwiches

• 1/2 cup shrimps
• 1/2 cup cooked chicken livers
• 1/2 red pepper
• 1/2 Bermuda onion
• Salt
• Mayonnaise Dressing

Mix and force through a meat chopper shrimps, livers, pepper (from which seeds have been removed) and onion. Season with salt and moisten with Mayonnaise Dressing.

Spread between thin slices of buttered bread, remove crusts and cut in fancy shapes. Arrange on a plate covered with a doily.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

East India Sandwiches

Hard cook eggs, separate yolks from whites, mash yolks and finely chop whites.

Moisten yolks with Bengal Club Chutney until of the right consistency to spread.

Spread thin slices of buttered bread with mixture, sprinkle with chopped whites, cover with thin slices of buttered bread, remove crusts and cut in halves crosswise.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Penobscot Sandwiches

Free cold cooked salmon from skin and bones; there should be one-half cup. Mash and add:
• white of one hard-boiled egg finely chopped and
• one tablespoon finely chopped cucumber pickle.

Season with salt and paprika and moisten with Cream Salad Dressing.

Mash yolks of two hardboiled eggs and add:
• one and one-half tablespoons melted butter,
• one and one-half tablespoons chopped nut meats and
• a few drops anchovy essence.

Remove crusts from a stale white loaf in four pieces and cut off five one-third-inch slices lengthwise of loaf.

Spread three slices, on both sides, with butter worked until creamy, remaining two slices on but one side.

Spread two mixtures alternately, between slices of bread, sprinkling egg yolk mixture with finely chopped green pepper.

Wrap in paraffine paper or cheese-cloth, place under a light weight and let stand until serving time.

Cut in one-third-inch slices crosswise and each slice in halves lengthwise. Arrange overlapping one another on a plate covered with a lace paper doily.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Orange Honey Sandwiches

Spread thin slices of buttered white bread with orange honey. Put together in pairs, remove crusts and cut in fancy shapes.

For the orange honey boil one cup sugar with one-fourth cup, each, water and orange juice, until syrup will spin a thread when dropped from tip of spoon.

Add one-half cup finely chopped orange peel (from which all white portion has been removed) and one-half teaspoon vanilla. Again bring to the boiling point and cool.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

French Prune Sandwiches

Remove stones from French prunes and finely chop. Mix with chopped English walnut meats, allowing seven halves of nut meats to every six prunes.

Moisten with a thin syrup (made by boiling one-fourth cup sugar and one-fourth cup water five minutes) and season with salt, paprika and lemon juice.

Spread between thin slices of buttered white bread and cut in fancy shapes, using a cutlet cutter.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Jelly Sandwiches

Cut bread in one-third-inch slices, and remove crusts; then toast and cut in halves on the diagonal.

Spread with butter and currant jelly (beaten until of the consistency to spread evenly).

Sprinkle one-half the pieces with English walnut meats, cover with remaining pieces and arrange for individual service on small hot plates.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Lenox Sandwiches

Work one-fourth cup almond paste until smooth.

Add gradually one-fourth cup powdered sugar and a few grains salt; then add three-eighths cup heavy cream.

Spread thin slices of buttered bread with mixture, cover with buttered bread, remove crusts and cut in finger-shaped pieces.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Macedoine Sandwiches

• 3 cup finely chopped
• Canton ginger
• 3’ cup finely chopped
• pecan nut meats
• 2 tablespoons finely cut orange pulp
• 1 tablespoon ginger syrup
• 1 teaspoon vinegar
• Few grains salt
• Saltines

Mix ingredients in order given and spread between saltines or thin slices of buttered bread.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Waltham Five o’Clock Tea Sandwiches

Work a cream cheese until of the right consistency to spread.

Spread on thin, salted, unsweetened round wafer crackers and cover with halves of marshmallows, cut crosswise, and pulled out with the fingers to about fit crackers.

Cover with wafer crackers, arrange on tin sheet and bake until cheese and marshmallows begin to melt.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Horseradish Sandwiches

• 6 tablespoons butter
• 4 tablespoons grated horseradish
• Pimolas
• 1 teaspoon lemon juice
• Few grains salt.

Cream butter, add gradually horseradish, lemon juice, and salt.

Spread between thin slices of bread, shape with a cutter in form of diamonds and garnish each with a slice cut from a pimola crosswise.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Commonwealth Marmalade Sandwiches

Remove end slice from a loaf of bread. Spread end of loaf evenly with butter which has been creamed. Cut off a thin slice and repeat until the number of slices required are prepared.

Spread with orange marmalade, put together in pairs and press together.

Remove crusts and cut in halves crosswise. Put in a pan and bake in a hot oven until delicately browned on both sides, turning once during the browning.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Rochester Chocolate Sandwiches

• 1/4 cup butter
• 1/2 cup sugar
• 1 egg
• Few grains salt
• 1 square unsweetened chocolate
• 2 tablespoons milk
• 1 1/4 cups flour
• 1 teaspoon baking powder

Cream butter and add gradually sugar while beating constantly.

Add egg, well beaten, salt, chocolate (melted), milk and flour, mixed and sifted with baking powder.

Toss on a slightly floured board, pat and roll as thin as possible. Shape with a small round cutter (first dipped in flour), arrange on a buttered sheet and bake in a moderate oven.

Cool and put together with the following mixture: Work a cream cheese until smooth and moisten with cream until of the right consistency to spread; then season highly with salt and paprika.