The International Jewish Cook Book | Page 7

Press
the slices very closely together before cutting at all.
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 of
butter until the cheese is melted. Enough milk to moisten, perhaps not
more than one-eighth of a cup, is then added, with salt, mustard, and
paprika to taste, and the whole is stirred until creamy and smooth.
Slices of bread are very thinly buttered, the cheese mixture spread on
generously, each slice covered with another slice, and set away until the
filling cools and hardens, when the sandwiches are toasted on both
sides and served hot.
POACHED EGG SANDWICHES

Slice as many pieces of bread, from a round loaf, as you have persons
to serve. Toast these slices and let cool. Across each slice place three
strips of pimentoes (use the canned pimentoes), on top of that place a
cold poached egg, put a teaspoon of Mayonnaise on the top of the egg
and sprigs of watercress encircling the toast.
MUSTARD SARDINE PASTE FOR SANDWICHES
Take one box of mustard sardines; bone and mash; add to the mixture
one tablespoon of tomato catsup, one teaspoon of Worcestershire sauce,
juice of one lemon, a pinch of cayenne pepper, as much white pepper as
will cover the end of a knife, two tablespoons of vinegar, and one
tablespoon of olive oil. Mix thoroughly until it becomes a paste. Then
spread on thinly cut bread for sandwiches.
CAVIAR AND SALMON SANDWICHES
Take a piece of rye bread, cut round (with a biscuit cutter), spread with
mustard; put some caviar in centre of the bread, strips of smoked
salmon around the caviar and strips of pickle around the salmon.
RIBBON SANDWICHES
Cut two, slices of white bread and two of brown. Butter three and
spread with a thick paste made of hard-boiled egg very finely chopped
and mixed with mayonnaise dressing. Build the slices up one above the
other, alternating brown and white, and placing the unbuttered slice on
top. Before serving, slice down as you would a layer cake.
EGG AND OLIVE SANDWICHES
Chop four eggs which have been boiled fifteen minutes, add two
tablespoons of chopped olives, season and moisten with olive oil and
vinegar. Spread between thin slices of buttered bread.
RUSSIAN SANDWICHES
Spread bread with thin slices of Neufchatel cheese, cover with finely

chopped olives moistened with mayonnaise dressing.
SURPRISE SANDWICHES
Take orange marmalade, pecan nuts and cream cheese in equal
quantities and after mixing thoroughly spread on thin slices of buttered
bread.
CHICKEN SANDWICHES
Mince some cold roast or boiled chicken in a chopping bowl, then mix
the gravy with it, adding a few hard-boiled eggs, which have been
minced to a powder. Mix all into a soft paste. Then cut thin slices of
bread, spread the chicken between the slices (if desired you may add a
little mustard); press the pieces gently together.
CHICKEN SANDWICHES WITH MAYONNAISE
Grind up chicken in meat chopper. To each cup of chicken add one
tablespoon of mayonnaise, and one tablespoon of chicken soup. Mix
into soft paste, and put in finger-rolls.
DEVILED TONGUE SANDWICHES
Grind up tongue (root will do) in meat chopper; to a cup of ground
tongue add one teaspoon of mustard, one tablespoon of soup, and one
teaspoon of mayonnaise. Mix into soft paste; spread on white bread cut
very thin.
MINCED GOOSE SANDWICHES
Take either boiled or roast goose (which has been highly seasoned) and
mince in a chopping bowl, add one or two pickles, according to
quantity, or a teaspoon of catsup. Spread thin slices of bread or nice
fresh rolls, with a thin coating of goose oil, slightly salted, then spread
the minced goose and cover with a layer of bread which has been
previously spread.
VEAL SANDWICHES

May be prepared as above, or slice the veal in thin slices and spread
with mustard.
BOILED, SMOKED, OR PICKLED TONGUE SANDWICHES
Remove the crust from the bread (unless it is very soft), place the slices
of tongue (cut very thin) and lettuce leaves between the slices.
*SOUPS*
Soups are wholesome and palatable and should form part of the meal
whenever possible. It is a good plan to have some sort of vegetable or
meat stock always at hand, as this renders the making of the soup both
easy and economical. With milk at hand, cream soups are easily made.
SOUP STOCK
In making soup, bring the cold water in the soup pot with the meat and
bones to a boil slowly, and let it simmer for hours, never boiling and
never ceasing to simmer. If clear soup is not desired soup may be
allowed to boil. Bones, both fresh and those partly cooked, meats of all
kinds, vegetables of various sorts,