=The Milwaukee Sandwich.=
INGREDIENTS.
2 thin rounds of white bread.
1 thin round of graham or rye bread.
4 large oysters, broiled or fried.
Breast of cooked chicken, or turkey.
Two slices of crisp bacon.
Horseradish.
Lettuce.
4 small sweet pickles.
4 small radishes.
Slice of lemon.
1 tomato, skin removed.
Tartare sauce.
_Method._--Dip the bread in beaten egg, seasoned with salt and saute to a rich brown in hot b.u.t.ter. Roll the oysters in grated bread crumbs (centre of the loaf) and broil them, or "egg and bread" them, and fry in deep fat. Lay the first slice of bread on a plate over two or three lettuce leaves, put the oysters on the bread, a grating of horseradish on each oyster; cover with the graham or rye bread; on this lay the chicken or turkey cut in thin slices, season with salt and pepper, put on the bacon, and cover with the other slice of bread. On top of the sandwich lay a slice of lemon cut square, and about this dispose the pickles and radishes, to form a star. Serve the tomato on a lettuce leaf at the side. Cut out the hard centre from the tomato and fill the opening with sauce tartare. In making this sauce, add to mayonnaise or boiled dressing, onion, olives, sweet pickles and celery, chopped fine and squeezed dry in a cloth.
SWEET SANDWICHES.
In the name of the Prophet--figs!
--_Horace Smith._
=Fig Sandwiches.=
Chop one-fourth a pound of figs very fine, add one-fourth a cup of water, and cook to a smooth paste; add, also, one-third a cup of almonds, blanched, chopped very fine and pounded to a paste with a little rose-water, also the juice of half a lemon. When cold spread the mixture upon lady-fingers or cakelets, white or yellow, press another above the mixture, and serve upon a handsome doylie-covered plate.
Raisins, dates or marmalade may be used in the place of the figs. The marmalade, of course, requires no cooking. Bread may be used in the place of the cake.
=French Fruit Sandwiches.=
Chop the fruit very fine; use a mixture of cherries, plums, pineapple and angelica root; moisten with wine, orange or lemon juice. Use lady-fingers or bread for the covering. If bread is used, spread lightly with b.u.t.ter; if cake be your choice, spread very lightly with marmalade.
Use just enough b.u.t.ter or marmalade to keep the coverings together.
=Date-and-Ginger Sandwiches.=
Chop the dates and preserved ginger; moisten with syrup from the ginger jar and a little lemon juice; cook as above, and use with bread or lady-fingers. Preserved ginger may be used alone and without cooking.
=Rose-Leaf Sandwiches.=
Flavor the b.u.t.ter with rose petals according to the directions previously given. Spread both bits of bread lightly with it and put upon them three or four candied rose petals. If lady-fingers are used, brush them over with white of egg and sugar mixed together. Use but little sugar--just enough to hold the fingers together. The Turkish rose petals that come in little jars are particularly dainty, and adapted to this purpose. Garnish the dish on which they are served with rosebuds and leaves.
=Violet Sandwiches.=
Prepare in the same manner as in the last number, subst.i.tuting candied violets for the rose petals, and violets with green leaves for a garnish.
=Honey Sandwiches.=
Spread one bit of white bread with honey pressed from the comb with a wooden spoon, the other bit with b.u.t.ter. Garnish with white clover blossoms and leaves.
=Puff-Paste Sandwiches.=
Roll puff paste very thin (about one-eighth of an inch), cut in fanciful shapes and bake to a delicate brown; add chopped almonds to rich strawberry preserves, or peach marmalade, and spread the mixture between each two bits of pastry.
=Pineapple Sandwiches.=
INGREDIENTS.
1 cup of pineapple juice and pulp.
3/4 a cup of sugar.
Juice of half a lemon.
Lady-fingers.
_Method._--Cook the pineapple, sugar and lemon juice until thick; let cool, and spread upon lady-fingers or sponge drops. Press together in pairs and serve.
=Whipped-Cream Sandwiches.=
INGREDIENTS.
1 cup of heavy cream.
1/4 a cup of powdered sugar.
1/4 a teaspoonful of vanilla extract.
Lady-fingers.
_Method._--Add the sugar and extract to the cream and beat until solid; let chill, then spread quite thick upon lady-fingers or sponge drops.
=Whipped-Cream Sandwiches with French Fruit.=
Soak half a cup of fine-cut candied fruit in wine an hour or more.
Prepare the cream as above, and sprinkle the same with the fruit before putting the sandwiches together.
=Fruit Jelly for Sweet Sandwiches.=
INGREDIENTS.