CANAPES AND SANDWICHES

Canape Sauce. — Eub the yolks of 3 hard-boiled eggs fine, add 1 tablespoonf ul butter, stir until creamy ; then add 6 canned anchovy fillets, mashed fine, 1 tablespoonf ul fine-chopped capers, 1 tablespoonful tarragon vinegar or lemon juice, 1 teaspoonful English mixed mustard, dip a sprig of parsley into boiling water, then chop it fine, add y, teaspoonful of the parsley to the sauce, and use as directed in following recipes.

Note. — Anchoyies can be bought in small tin boxes already

CANAPES AND SANDWICHES. 63

prepared for use at the delicatessen store ; they are freed from Bkin and bones, and are divided in halves; those halves are called "fillets" ; they cost from 20 to 30 cents per box.

Canape a la Minden.— Stir the yolks of 2 hard-boiled eggs fine, add 1 tablespoonf ul butter, 1 tablespoonf ul lemon juice, 6 canned anchovies, 1 teaspoonful English mustard, mixed, ^i teaspoonf ul white pepper or a little Cayenne pepper ; add 1 pint of fine-minced boiled ham, also the fine-chopped whites of the boiled eggs, and 1 tablespoonful fine-chopped capers; mix all together. Cut 12 thin slices of bread into oblong shapes, fry them light brown in butter ; when cold spread the ham mixture equally over each slice ; smooth it with a knife. Put Va pound fine-cut American cheese in the blazer over the lamp, add y^ cup of milk, stir until creamy, spread it over the canapes, and serve at once.

Canape a la Russie. — Stir the yolks of 2 hard-boiled eggs fine, add 1 tablespoonful butter, stir until creamy ; add by degrees 4 tablespoonf uls Russian caviare, 1 tablespoonful lime or lemon juice, 1 teaspoonful fine-chopped shallot or white onion, a pinch of Cayenne pepper, 6 canned anchovy fillets. Cut 6 thin slices of bread into rounds, fry them light brown with butter in the blazer ; when cold spread over the above preparation, giving them a dome shape. Place 4 ounces grated Swiss cheese with ly^ tablespoonful milk over the lamp, stir till creamy, divide it equally over each canape, and serve at once.

Canape k la Richelieu. — Cut 12 thin slices of bread into rounds with a cake cutter, fry light brown in butter (or brush the rounds over with a little melted butter, and bake light brown in a hot oven). When cold, cover one side of each with a canape sauce. In the meantime have the meat extracted from 6 hard ghell boiled crabs, ^ut it up into small pieces ; mix 2 tablespoon-

64 CANAPES AND SANDWICHES.

f uls oil with 2 tablespoonf als lemon juice, Vi teaspoonful salt, and a little Cayenne pepper; pour it over the crab meat, let it stand % hour. At the same time cook 12 canned mushrooms with 1 tablespoonful butter, the juice of '^/% lemon, 74 teaspoonful salt, and y4 teaspoonful pepper 10 minutes. Set aside to cool, lay the crab meat, equally divided, over each canape, put 1 mushroom in center of each canape, and around the mushroom 1 teaspoonful Russian caviare.

Canape of Sardines. — Out some slices of a long-shaped loaf of bread, and shape the slices either round or oval ; fry them light brown in butter, spread each piece with a canape sauce, put 2 small sardines on the canape, and garnish with fine-chopped beets, pickles, and capers.

Canape ^ la Bismarck. — Prepare a canape sauce ; then cut 8 or 10 slices from a long loaf of bread, cut the slices into round or oval shapes, fry them light brown in butter, when cold spread a layer of the canape sauce over one side of each piece of bread ; put 10 mushrooms in the blazer with 1 tablespoonful butter, 1 tablespoonful lemon juice, a little salt, and pepper; cover and cook 10 minutes ; then add 20 canned shrimps previ- ously washed in cold water, cook 5 minutes, lay in center of each canape 1 mushroom, and on each side a shrimp.

Canape Jl 1' Anchovies. — Procure a can of anchovies from the delicatessen store ; open and turn the contents on to a plate; dip 1 sprig of parsley into boiling water, remove and chop fine ; mix it in a bowl with 3 tablespoonfuls vinegar and 3 tablespoonf uls olive oil, pour it over the anchovies ; toast 6 slices of bread, cut them in to^ oval shapes, cover one side of each piece of toast with a canape sauce ; arrange the anchovies like lattice- work over each slice ; dress them on a dish and garnish with water cress.

CANAPES AND SANDWICHES. 65

Sandwiches. — Stir the yolks of 2 hard-boiled eggs with 2 ounces of butter to a cream, add 1 raw yolk, 1 tablespoonf ul lemon juice or tarragon vinegar, 12 fillets of canned anchovies, 1 tea- spoonful English mustard, 2 tablespoonfuls fine-chopped pickles, 1 tablespoonful fine-chopped capers, the fine-chopped whites of the boiled eggs, Vi teaspoonful white pepper, 1 teaspoonf ul grated onion ; when this is well mixed add 1 pound fine-minced boiled ham ; spread 1 tablespoonful of this preparation over a thin slice of bread, cover with another slice ; then cut the sandwiches even all around and in half diagonally ; when they are all prepared in this way serve them on a folded napkin. If the sandwich prepa- ration is not used all at once put it into a small jar ; cover and keep in a cool place ; it will keep for some time.

Chicken or Turkey Sandwiches. — Cut cold roasted chicken or turkey into fine slices, spread some thin slices of bread with a canape sauce ; put 2 slices of bread together with a slice of chicken between, trim the sandwiches neatly, cut them into 3-cornered pieces and serve on a folded napkin ; or spread the bread with butter, lay on the chicken, sprinkle over a little salt, and finish the same as above. Another way is to mix 2 ta- blespoonfuls butter with 1 tablespoonful French mustard, spread the slices of bread with the mustard butter, put a slice of roasted chicken, turkey, cold roasted veal, or boiled ham between 2 slices and finish the same as above; or another way is to put small pickles cut in half over the meat between the slices, or spread the bread with butter, put on the meat and a little French mustard over the meat.

Lettuce Sandwiches. — Spread some thin slices of bread with a canape sauce, put 2 and 2 slices together with 2 or 3 young lettuce leaves between; cut them even all around, then into 3-cornered pieces, and serve.

66 CANAPES AND SANDWICHES.

Lenten Sandwiches. — Chop fine 1 pickled beet, 3 small pickles, 1 tablespoonf ul fine-chopped capers, 2 hard-boiled eggs ; mix all the ingredients together with Vj pint of mayonnaise ; cut 12 thin slices of bread, spread a thin layer of the above prepara- tion over each slice, dip some young lettuce leaves into mayon- naise, lay them over 6 slices of bread, and cover them with the other 6 slices ; cut the sandwiches even all around, then cut into small triangles and serve.

Sandwiches k la Brigum.— Cut 12 thin slices of bread, mix 4 ounces of butter with 1 tablespoonf ul English mixed mus- tard, spread this over the slices of bread, lay on this butter some fine-chopped small pickles, dip some small lettuce leaves into a mayonnaise, lay them over the pickles, and lay over the lettuce leaves a thin slice of chicken meat, then some more lettuce leaves, mayonnaise, and fine-chopped hard-boiled eggs; cover with a slice of the buttered bread, trim them neatly, and cut them into triangles and arrange the sandwiches on a folded nap- kin.

Mayonnaise. — The yolks of 4 eggs, 8 tablespoonfuls salad oil, 4 tablespoonfuls white vinegar, 1 teaspoonf ul salt, 2 teaspoon- fuls sugar, 1 tablespoonful French mustard, 1 cupful whipped cream ; put the yolks in a small saucepan, add slowly, while stirring constantly, 4 tablespoonfuls oil, then 4 tablespoonfuls white vinegar ; have the chafing-dish pan half full of boiling wa- ter, put the saucepan in the hot water, and stir till the contents of saucepan thicken ; then instantly remove ; continue the stirring till cold, then slowly add the remaining 4 tablespoonfuls oil, stir- ring constantly ; next add salt, sugar, mustard, and last the cream ; in place of cream, 1 tablespoonful unsweetened con- densed milk may be taken, or the whites of the eggs beaten to a stiff froth.

SALADS. 67

Neapolitan Salad. — Set a bowl with the yolks of 2 eggs into cracked ice; add 1 even teaspoonful salt, y^ teaspoonful English mustard, a little red pepper ; beat this 2 minutes ; then add, drop by drop, Yi cupful salad oil ; as it thickens add a little white vinegar, 1 teaspoonful in all ; then add 1 tablespoonf ul fine-chopped shallot or white onion, 1 tablespoonful fine-chopped capers, 1 tablespoonful tarragon vinegar, Vi teaspoonful white pepper; add last 1 cupful whipped cream, or add the beaten whites of the 2 eggs and 1 tablespoonful unsweetened condensed milk ; then cut % pint cooked beets, previously laid in vinegar, into small dice-shaped pieces, % pint cold boiled potatoes cut the same way, 2 hard-boiled eggs, and y^ cupful pickles also cut into dice-shaped pieces ; to this add yj pint shredded cabbage. Put the potatoes into a salad bowl, pour a little of the above sauce over them, lay the beets and some of the sauce next the cab- bage, then the eggs and pickles ; pour the remaining sauce over the whole and garnish with a border of finely shredded cabbage, hard-boiled eggs, a little fine-chopped beets, pickles, and capers.

Salad h la Navarro. — Clean and cut into thin shces 1 medium-sized carrot, lay several slices over one another, and cut them into fine strips ; place the blazer, half full of water, over the lamp ; cover, and when boiling put in the fine-cut .carrots, add 1 teaspoonful sugar, and boil till tender ; then add % cupful small green peas ; boil 10 minutes, then drain off the water, and place the vegetables into a dish to cool ; cut 2 cold boiled potatoes into small dice-shaped pieces, also 2 hard-boiled eggs ; put the eggs and vegetables together in a salad dish, add 1 cupful finely shredded white cabbage ; add 2 tablespoonf uls of grated horse- radish ; prepare a mayonnaise, add half of it to the vegetables, mix it well, put the remaining over the top, lay a border of

68 SALADS.

shredded lettuce leaves around the dish, cut 1 hard-boiled egg into quarters, and lay them over the salad ; sprinkle 1 table- spoonful capers over, and serve ; or garnish with shaved horse- radish, colored to a delicate pink with a little prepared coloring paste. To this salad 1 cupful fine cut cooked veal may be added.

Lettuce Salad. — For 1 large head of lettuce, mix 3 table- spoonfuls of oil with 3 tablespoonfuls white vinegar, Va teaspoon- f ul salt, ^^ teaspoonful white pepper, stir 3 minutes ; remove the outer wilted leaves from a nice head of lettuce, and also the thick veins, wash and place the lettuce for 30 minutes in ice water ; when ready to serve, drain the lettuce on a sieve, put it in a dish, pour over the dressing, and serve ; in case the vinegar is too strong, it may be diluted with cold water.

Egg Salad. — Boil 9 eggs 10 minutes; remove and lay them in cold water ; when cold, remove the shells and cut Y eggs into slices and 2 into quarters ; prepare a mayonnaise ; then put the eggs in a salad dish, pour over the mayonnaise, lay small let- tuce leaves in a circle around the dish, and the egg quarters over the salad, and serve. Fine-cut celery may be added to the eggs.

Cucumber Salad. — Peel 3 fresh cucumbers, lay them in 1 quart of cold water, add 2 tablespoonfuls salt and a piece of ice ; let them lay for 1 hour. Shortly before serving, cut the cucumbers into fine slices, put them into a salad dish, mix 4 tablespoonfuls white vinegar with 3 tablespoonfuls oil, 1 table- spoonful fine-chopped onion, and Vi teaspoonful white pepper; pour this over the cucumbers, and serve. The onions may be omitted if objected to.

Potato Salad. — Cut some cold peeled cooked potatoes into fine slices, then measure them — there should be one quart; stir the yolks of 2 eggs to a cream, add slowly Va cup of oil, then Ya cupful white vinegar, 1 teaspoonful salt, Yg teaspoonful

DESSERTS. 69

pepper, and 2 medium-sized fine-chopped onions ; put a layer of potatoes in a salad dish, pour over some of the sauce, continue alternately with potatoes and sauce till all is in the dish, pour over all a little boiling vp-ater, let stand a half hour, then serve.

Tomato Salad. — Lay 4 good-sized ripe tomatoes for sev- eral hours on ice ; then cut them with a sharp knife into thin slices, place them into a salad dish, sprinkle over % teaspoonf ul salt, % teaspoonful pepper, 1 teaspoonful sugar ; mix % cup of vinegar with % cup cold water, pour it over the tomatoes, and serve ; 1 finely sliced onion may be added if liked.

For other salads, see my book Desserts and Salads.

Cocoa Puddingy. — Soak 1 ounce of gelatin in 1 cup of cold water ten minutes ; put 3 tablespoonf uls of cocoa with % pint cold water in the blazer, add y2 cup of sugar and 1 teaspoonful vanilla ; place the blazer over the lamp, stir and let it boil a few minutes, then add the gelatin, stir until dissolved, remove from the fire, and when cold and begins to thicken add 1 pint of whipped cream, stirring constantly ; pour it into a form and set on ice ; serve with tulip sauce.

Apple Pannaquets. — Stir the yolks of 3 eggs to a cream with 2 tablespoonfuls sugar, add 2 tablespoonfnls of flour, 1 table- spoonful lemon juice, and 3 peeled and grated apples ; add last the beaten whites and bake small pancakes from this in the cha- fing dish ; serve dusted with sugar.

Boiled Pancake. — Separate the yolks and whites of 2 eggs ; beat the whites to a stifE froth, mix the yolks with a little

70 DESSERTS.

salt, y, cupful flour, and 1 cupful milk or water to a smooth bat- ter ; then pour gradually, while beating constantly, the batter into the beaten whites ; place the blazer over the lamp ; when hot put in % tablespoonf ul butter or lard ; as soon as melted pour in one third of the batter, cover and cook till light brown on the under side, then turn and bake the same on the other side,, slip the pan- cake on to a plate, spread over some jelly or marmalade, roll up, and keep it warm till the remaining batter is baked the same way.

Snow Pudding. — Put Ya ounce gelatin in the blazer with % pint cold water, let it stand ten minutes, then add Vs pint hot water, % cup sugar, the juice of 1 lemon, and the grated rind of % lemon ; place the blazer over the lamp, and stir till the gela- tin is dissolved ; then remove and strain through a napkin ; place the mixture in a bowl on ice, and when it begins to thick- en, beat the whites of 3 eggs to a stiff froth, add slowly the gela- tin mixture to the whites, while beating constantly ; continue stirring for a few minutes longer, then pour it into a form, and set on ice ; serve with vanilla sauce.

Vienna Orange Cream. — Put Vj ounce of gelatin in a small bowl with % giU oi. cold water, let it stand till soft, then add Vs gill of boiling water, set the bowl in the water pan, and stir till dissolved, remove and set aside ; in the meantime stir the yolks of 6 eggs with 6 tablespoonfuls sugar to a cream, add by degrees Vg pint of orange juice and 3 tablespoonfuls lemon juice, add lastly the gelatin ; continue to stir till it begins to thicken ; beat the whites to a stiff froth, then add slowly, while beating constantly, the orange mixture to the beaten whites ; rinse out a form with cold water, pour in the cream, and set aside to cool.

Apple Fritters. — Peel 2 large greening apples, cut them into quarters, remove the core and place the apples in the blazer

DESSERTS. Yl

over the lamp, add 2 tablespoonfuls water, cover, and cook till done ; remove the cover and let them cook till all the moisture has evaporated, then put the apples in a dish, and set aside to cool ; beat the yolks of 2 eggs with 1% tablespoonful sugar to a cream, add 1 teaspoonf ul lemon juice and a very little grated rind ; add the apples to the yolks and 1 heaping tablespoonful flour, beat the whites to a stiff froth, add the apple mixture gradually to the whites, while beating constantly ; place % tablespoonful butter and lard in the blazer ; when melted put in small portions of the batter with a spoon the size of an oyster, fry light brown on both sides ; serve dusted with sugar.

Manilla Fuddingr. — Place the blazer with 1 pint of milk and 2 tablespoonfuls fine-chopped blanched almonds over the water pan, add 2 tablespoonfuls sugar, 1 teaspoonful vanilla, and 1 teaspoonful butter, cover, and let the milk come to a boil ; mix 4 tablespoonfuls flour with 1 cup cold milk, stir it into the boil- ing milk, cook and stir a few minutes ; beat the whites of 3 eggs to a stiff froth, add it to the contents in the blazer, stir and cook until thick ; rinse out a mold with cold water, pour in the pud- ding, and set aside to cool. Serve with vanilla sauce.

Dampf Nudeln. — Sift 1 cup of flour into a bowl, add 1 teaspoonful butter and 1 tablespoonful sugar with Va teaspoonful baking powder ; rub butter and flour together, mix the yolks of 3 eggs with 2 tablespoonfuls milk, add it to the flour, mix all to- gether, add 1 tablespoonful of currants and 1 tablespoonful seeded raisins ; place the blaMr over the hot-water pan with 1 cupful boiling milk, V2 tablespoonful butter, and % tablespoonful sugar ; put the batter with a spoon into the blazer, cover, and cook till done, which in small portions will take about 25 minutes. To ascertain when done, stick a fork through them. If it comes out clean, they are done; if some of the dough adheres to it, the cooking must be continued. Serve with snow sauce.

Y2 DESSERTS.

Omelet Souffle. — Stir % tablespoonful butter with 2 tablespoonf uls sugar to a cream ; add the grated rind of % Ifemon and the yolks of 6 eggs, then add 2 teaspoonfuls flour ; beat the whites to a stiff froth, add slowly the batter to the whites, while beating constantly; place the blazer with y^ cup milk and '/j tablespoonful butter over the water pan, which should be half full of boiling water ; when the milk boils, pour in the mixture, cover, and cook till firm to the touch, which will take from 20 to 30 minutes. Serve with Toronto sauce.

Strawberry Padding. — Place the blazer with % pint strawberry sirup over the lamp, add % pint of water ; if not sweet enough add more sugar ; when it boils, add slowly 3 table- spoonfuls dry farina, stir and cook 10 minutes, add a little pink coloring ; have the whites of 2 eggs beaten to a stiff froth, add it to the blazer, stir and cook till all is well mixed ; pour the pud- ding into a bowl and set aside to cool ; serve with cream, which should be sweetened with sugar and flavored with vanilla, or serve with vanilla sauce.

In place of strawberry sirup, 1 cupful of orange juice may be used, or Va cupful of lemon juice and % pint of water, or any other kind of fruit juice or sirup may be used.

Plum Pudding. — Put 1 pound of fruit cake into the blazer, have the chaflng-dish pan, Yg full of boiHng water, over the lamp, put the blazer over the water, cover and cook from 15 to 20 minutes. Haed Sauce : stir 1 tablespoonful butter to a cream, add by degrees 4 tablespoonfuls sifted powdered sugar, stir until light and creamy, add 2 tablespoonfuls brandy, rum, or sherry wine, or a little grated nutmeg ; serve with the pudding.

Neapolitan Pudding. — Cut any kind of nice plain cake into slices, spread each slice with current jelly, and cover them with banana slices; put 1 tablespoonful whipped cream, pre- viously sweetened, on top of the bananas, and serve.

DESSERTS. 73

Cream Tarts.— Fill some cold patty cases with fine-cut preserved pineapple, put a spoonful of whipped cream on top of each tart, and serve. In place of pineapple any kind of fresh or preserved fruit may be taken.

Peach Float. — Cut 4 preserved peaches into fine slices, put them into a dish ; put 1 pint of milk, the yolks of 3 eggs, 2 tablespoonfuls sugar, and % tablespoonful cornstarch in the blazer, stir until all is well mixed ; have the water pan Vs full of boiling water over the lamp, place the blazer over the water, stir until it begins to boil, add 1 teaspoonf ul vanilla extract^ in- stantly remove and set aside ; when cold, pour the custard over the peaches, beat the 3 whites to a stiff froth, mix with 1 table- spoonful sifted powdered sugar, lay it with a spoon over the cus- tard in shape of snowballs ; break 6 lady fingers in halves and set them in a circle around the dish. Bananas may be used in place of peaches.

Pan Doughdy. — Sift y^ pint of flour with % teaspoonful baking powder into a bowl, add a pinch of salt, 1 teaspoonful sugar, and 1 teaspoonful butter ; rub the butter and flour together, add % cupful milk, mix the whole with a knife into a firm dough, turn it on to a pastry board, roll it out % inch thick, and cut it into strips 1 inch wide. Pare and cut into small slices 4 nice tart apples, measure them (there should be 1 pint), put the apples in the blazer, add 2 tablespoonfuls sugar and 1 tablespoonful water; cover the apples with the above paste, have the chafing-dish pan % full of boiling water, place the blazer over it, cover, and cook 25 to 30 minutes. Serve with hard sauce the same as for plum pudding. In place of apples, peaches, huckleberries, blackber- ries, or any other kind of fruit may be taken.

How to steam and prepare Shredded Wheat for General Use. — Dissolve 1 teaspoonful salt in 1 pint cold water.

74 DESSERTS.

dip the shredded-wheat biscuits separately into the water, lay them on the chafing-dish steamer and steam 3 minutes, or long enough to heat through. Remove carefully and serve with cream and sugar. Or serve them with jelly, marmalade, preserved or stewed fruit ; or mix currants and raspberries together, sweeten with sugar, mash them with a spoon, and spread them over the steamed biscuits, or cover them with mashed strawberries sweet- ened with sugar ; or the biscuits may be first covered with the strawberries, and then vpith whipped cream.

Shredded Wheat with Milk. — Put a shredded-wheat biscuit in a saucer, pour over some milk, let it stand a few minutes, and serve.

Shredded Wheat with Creamed Chicken, Turkey, or Veal. — Steam 2 shredded-wheat biscuits as directed, melt % tablespoonful butter in the blazer, when hot put in the steamed bis- cuits, fry 2 minutes on each side, remove carefully to a dish, cover, and set aside. Then return blazer with Va tablespoonful butter and % tablespoonful fiour to the lamp ; stir and cook 2 minutes, add 1 cup of milk and a little salt, stir and cook to a smooth sauce, add V2 pi^t fine-cut cooked chicken or turkey meat, cook and stir a few minutes, pour over the biscuits, and serve. In place of chicken or turkey cold roasted veal may be taken.

Shredded Wheat to be used in Place of Toast or Crotitons. — Steam and fry the bread the same as for creamed chicken, and serve it under birds in place of toast or croutons. Stewed tomatoes poured over the steamed wheat is a nice break- fast or lunch dish. All dishes which are mentioned in this book where toast or croAtons are to be used shredded wheat is an excellent substitute.

Canape Minardo. — Steam 2 shredded- wheat biscuits as di- rected, then fry them light brown on both sides in butter, lay

PUNCHES AND MIXED DRINKS. 75

them on a warm dish, cover, and set aside ; put 4 ounces fine-cut cheese in the blazer, add 4 tablespoonfuls milk, ^/^ teaspoonful English mustard, and a pinch of paprika, place the blazer over the lamp, stir and cook till creamy, pour it over the biscuits, and serve.

Canape Mikadanda. — Prepare 4 shredded-wheat biscuits the same as in foregoing recipe. Kinse 12 canned shrimps in cold water, drain and fry them 3 minutes in y2 tablespoonful butter, and set aside ; beat 4 eggs until light, add 4 tablespoonfuls water, and again beat for 2 minutes, add Vi teaspoonful salt and a little white pepper. Melt y^ tablespoonful butter in the blazer, pour in the eggs, stir for a few minutes ; when the eggs begin to set, add 4 ounces grated Swiss or American cheese, stir for 1 minute, then divide the mixture equally over the biscuits, lay 3 shrimps on to each one, and serve.