NATIONAL GROCERY CO

APPETIZERS m

Salted Almonds.

Blanche the almonds and thoroughly dry the day before using Put a large piece of butter in a baking pan, and when very hot drop in the almonds. Put in the oven and stir often until they are a golden brown. Remove from the oven and throw on brown paper to dry sprinkling them with salt. MRS. WM. GOTTSTEIN

See that your dealer buys his liquors from M. & X. Gottstein You will never have cause to complain if you do.

ONE THOUSAND FAVORITE RECIPES

THE MOORE THEATRE,™" ™«j;j« Seattle, Wash

LOBBY OF MOORE THEATRE

Butler Hotel

The Leading Hotel of Seattle.

Butler Cafe

The Epicurean Resort of the Pacific Coast.

SANDWICHES 165

Sandwiches

Sandwiches when nicely made are very appetizing. They are in- dispensable at picnics, luncheons, teas, etc. White, graham, brown bread or rolls may be converted into sandwiches. There is scarcely any limit to their filling, for eggs, meat, fowl, fish, fruit, salads, jams, cheese and chopped nuts may all be used, according to individual taste. The materials used should be sliced or minced as fine as pos- sible. Butter should be of the best quality and used sparingly. When sandwiches are made a few hours before they are to be used pile on dish and cover with a damp nakpin. They will retain their freshness.

A Few Sandwiches. Lettuce leaves with mayonnaise; chopped olives mixed with mayon- naise; the yolks of hard boiled eggs, mixed with butter and chopped cheese; chopped olives and cottage cheese; any salad. Place any of these between slices of buttered bread, rye or white.

MRS. S. ARONSON.

Cheese Sandwiches. One pound cheese, one teaspoon raw mustard, one yolk of egg, salt and red pepper to taste, three tablespoons vinegar, one table- spoon sweet oil, one tablespoon Worcestershire sauce. Cream all to- gether with a fork and spread on bread or crackers.

MRS. I. E. MOSES.

Cheese Paste for Sandwiches. One pound soft New York cheese, run through meat grinder. Mash with back of spoon; add salt, paprika, juice of a lemon, half teaspoon dry mustard, Worcestershire sauce, three tablespoons cream. Mash smoothly and spread between thin slices of buttered bread; then toast the sandwiches. MRS. S. ARONSON.

Cheese and Sherry for Sandwiches. Half pound mild American cream cheese, put through ricer; add butter size of a walnut, creaming butter first; paprika, little salt, and moisten all with sherry wine to the consistency of paste.

MRS. PAUL BERKMAN.

Sweetbread Sandwiches. Soak sweetbreads in cold water, drain, cook in boiling salted water from 20 to 30 minutes until tender. Drain, plunge into cold water, and when cold chop fine. Mix with mayonnaise dressing and spread between bread for sandwiches. MRS. E. MORGENSTERN.

A little cold chicken, and some g-ood bread and butter — a dill pickle and a glass of Independent Beer — isn't that a good appetizer?

ONE THOUSAND FAVORITE RECIPES

Deviled Egg Sandwiches. Mash yolks of hard boiled eggs to a powder and moisten with melted butter and lemon juice. Work to a paste; add salt, pepper, French mustard to taste, a little Panyan sauce; then add the whites of the eggs, chopped very finely, and a few pimolas chopped finely. Spread between slices of bread, graham preferred.

MRS. S. ARONSON. Egg Sandwich. Take two hard boiled eggs, mashing to a paste the yolks only. Mix with butter, onion juice, salt, pepper and a little mayonnaise. Spread on round pieces of bread; put chopped whites of eggs on the outside.

MRS. E. MICHAEL, Spokane.

Chicken Toast. Cut bread into very thin slices, remove crusts, butter lightly and between two slices lay a thin slice of the breast of a chicken. Press slices firmly together and put in oven until toasted a light brown. Serve at once. MRS. S. ARONSON.

Chicken and Nut Sandwiches. Mince white meat of roast chicken fine, add half a can chopped mushrooms, and half a cup chopped walnuts. Add salt and pepper to taste and moisten with melted butter. Add few drops of lemon juice if desired. Spread between slices of white or rye bread.

MRS. S. ARONSON.

Sandwiches — Pate de Foie Gras.

Spread white bread with pate and cut in wide strips. Put three pieces of pimola on top and a row of chopped olives around outside. Cut bread round if preferred, instead of strips.

MRS. E. MICHAEL, Spokane, Wash.

Liver Pate.

Cook calves liver in chicken fat and butter and a little water, to which slices of onion, a little parsley, a little celery, salt and pepper have been added. When tender run liver through meat grinder; add strained stock, which should be boiled down very short. Add also half an onion grated very fine, and some finely minced parsley. Mash all smooth with spoon and add two or three tablespoons of chicken or goose fat, salt and pepper to taste. MRS. S. ARONSON.

Scraped Meat Sandwich. Scrape raw beef, mix with salt and pepper, spread between two slices of bread and toast on toaster until heated through.

MRS. S. ARONSON.

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NATIONAL GROCERY CO. '-

SANDWICHES 167

Pimola Sandwiches. Chop the contents of a fifteen cent bottle of stuffed olives or pimolas. Chop two hard boiled eggs. Mix the foregoing with mayon- naise sauce and a little salt. Spread on buttered bread.

MRS. A. COBLENTZ. Pimento Sandwich. Chop pimentoes, olives and celery, mix with mayonnaise and spread on lettuce leaf, and then put between slices of buttered white bread. MRS. S. ARONSON.

Caviar and Salmon Sandwiches.

Take a piece of rye bread, cut round (with biscuit cutter) ; spread with mustard; put some caviar in center of the bread, strips of smoked salmon around the caviar, and strips of pickle around the salmon.

MRS. E. MICHAEL, Spokane.

Oyster Sandwiches. One pint oysters; put juice into pan and add oysters chopped; then add half cup cream and yolks of two eggs, and enough bread crumbs and get it quite thick. Heat well and add salt, pepper and lemon juice to taste. Let cool and spread on buttered bread.

MRS. SAM BROWN. Sardellen Butter. Soak half pound sardellen bone and mash them; add two table- spoons Neuchatel cheese, two tablespoons sweet butter, a little grated onion and a pinch of cayenne. Serve on toast.

Sardellen Toast.

Butter slices of toast and spread with sardellen butter. Place on top a few fresh shrimps, or a few raw oysters, with slices of hard boiled egg. MRS. S. ARONSON.

Sardines on Toast.

Remove skins from half a dozen sardines and mash them to a paste. Rub yolks of three hard boiled eggs and add to fish paste, with salt, a dash of cayenne and tablespoonful chopped parsley. Mix all well to- gether and serve on buttered toast. Stand in a hot oven and then serve immediately. MRS. WALLACE ROSENBLATT.

Salmon Sandwiches. Free cold canned salmon from all skin and bone and shred finely with a silver fork. Add a little lemon juice, a little paprika and tomato catsup. Mix to a paste with melted butter.

MRS. E. MORGENSTERN.

Jam and Cheese Toast. Mash a Neufchatel cheese until soft, adding two tablespoons or more of thick cream. Spread on buttered toast and then cover with strawberry jam. JULIET ARONSON.

Is your pocket knife a "Colonial" make? If not, no wonder it is a disappointment.

ONE THOUSAND FAVORITE RECIPES

Smoked Salmon Toast. Cut as many slices of bread as required, trim crusts, toast to deli- cate brown, butter them and lay on each slice a very thin piece of smoked salmon; sprinkle with pepper, cover with sheet of buttered paper, and place in brisk oven for few minutes. When very hot, arrange the pieces of toast on hot dish on which is spread a folded napkin. Gar- nish with parsley and serve. MRS. WM. GOTTSTEIN.

Shrimp Sandwiches. Pick half pint shrimps, put them in a mortar with two or three ounces butter, season with salt and cayenne pepper, and pound them to a paste; moisten it with a few drops of tarragon vinegar. Cut some rather thin slices of bread and butter, spread half of them with paste, fold the remaining half over these and press lightly together. Cut sandwiches into fingers or quarters; garnish with parsley and serve.

MRS. WM. GOTTSTEIN.

Club Sandwich. Toast thin slices of bread and butter lightly. Spread one piece with thin slice of ham fried well; spread the other with a thin slice of the white meat of turkey or chicken; place over this a crisp lettuce leaf and spread with mayonnaise. Put both slices of toast together, and garnish with slices of tomato and small pickles.

MRS. S. ARONSON.

ILI ANCE3SKS