The International Jewish Cook Book | Page 6

a very hot oven for about three minutes. Serve on a folded napkin,
garnished with watercress.
SALTED PEANUTS
Shell and skin freshly roasted peanuts and proceed as in salting
almonds.
SALTED ALMONDS
Pour boiling water on the almonds; cool and remove the skins; dry
thoroughly and brown in a hot oven, using a half tablespoon of butter
or olive oil (preferably the oil) to each cup of nuts, which must be
shaken frequently. When brown, sprinkle well with salt and spread on
paper to dry and cool.
A still easier way to prepare the nuts is to cook them over the fire,
using a larger quantity of olive oil. As the oil can be saved and used
again, this method is not necessarily extravagant.
*SANDWICHES*
Bread should be twenty-four hours old and cut in thin, even slices. If
fancy forms are desired, shape before spreading with butter. Cream
butter and spread evenly.

ANCHOVY SANDWICHES
Pound the anchovies to a paste and mix with an equal quantity of olives
stoned and finely chopped.
CELERY SANDWICHES
Two cups of chopped celery, two tablespoons of chopped walnuts, two
tablespoons of chopped olives, quarter of a cup of Mayonnaise dressing.
Spread between slices of thin buttered bread.
FISH SANDWICHES
Spread one piece of bread with any kind of cold fish that has been
shredded and mixed with tartar sauce. Then put a lettuce leaf on that
and then a slice of hard-boiled egg that has been dipped in tartar sauce.
Cover with a slice of buttered bread.
NUT AND RAISIN SANDWICHES
Take equal quantities of nuts and raisins; moisten with cream or grape
juice and spread on thin slices of bread.
BROWN BREAD SANDWICHES
Season one cup of cottage cheese with salt, cayenne, and add one
pimento cut in shreds. Cut white and brown bread in finger lengths
about one inch wide. Spread with cheese mixture and place a brown
and white slice together.
CHEESE AND NUT SANDWICHES
Cut thin rounds from rye bread. Spread with the following mixture:
take one cream cheese, rub to a cream, season to taste with salt and
paprika, add one stalk of chopped celery, and one-fourth cup of
chopped nut meats. Spread on buttered bread and place a slice of
stuffed olive on top, in the centre of each piece of bread.
LETTUCE SANDWICHES

Put fresh lettuce leaves, washed and dried, between thin layers of bread.
Spread with Mayonnaise or Boiled Dressing.
OLIVE SANDWICHES
Take either ripe or green olives; remove the seeds; mince and mix
thoroughly with Mayonnaise dressing. Spread between slices of
whole-wheat or graham bread.
SARDINE SANDWICHES
Remove the skin and bones from the sardines. Rub to a paste, adding
an equal quantity of chopped hard-boiled eggs, seasoned with salt,
cayenne, lemon juice or vinegar. Moisten with melted butter and spread
between slices of bread.
DATE AND FIG SANDWICHES
Wash equal quantities of dates and figs; stone the dates; add blanched
almonds in quantity about one-fourth of the entire bulk; then run the
whole mixture through a food chopper. Moisten with orange juice and
press tightly into baking-powder tins. When ready to use, dip the box in
hot water; turn out the mixture; slice and place between thin slices of
buttered bread.
FIG SANDWICHES
Remove the stems and chop the figs fine. Put in a double boiler with a
little water and cook until a paste is formed. Add a few drops of lemon
juice; set aside; when cool spread on thin slices of buttered bread.
EGG SANDWICHES
Hard boil the eggs, place them immediately into cold water. When cold;
remove the shells carefully, cut the eggs in half lengthwise and butter
slightly. Lay one or two sardellen or appetite silds on one half of the
egg and press the one half gently on the other half which has the
sardellen. The egg must appear whole. Now tie lengthwise and across

with the narrowest, various colored ribbons you can find.
CHESTNUT SANDWICHES
One slice each of white and brown bread, cut thin and buttered, and
spread with chestnuts that have been boiled tender, peeled and rubbed
through a sieve, then mashed with hard-boiled eggs to a paste and
moistened with Mayonnaise.
SALMON AND BROWN BREAD SANDWICHES
Flake one cup salmon and rub it to a paste. Add mustard, salt, and
cayenne. Spread on the bread, cover with a layer of thin slices of
cucumber, then another piece of bread, press lightly and arrange with
sprigs of parsley on the platter.
WHITE AND BROWN BREAD SANDWICHES
If a novel sandwich is wanted, butter alternate slices of brown and
white bread and pile them one above the other in a loaf. Cut the new
loaf across the slices, butter them and pile them so that when this
second loaf is cut, the slices will be in white and brown blocks.