Author: Mary Green
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with soft butter, and spread with any of the following mixtures; then roll firmly like a jelly roll until dough is about two and one-half inches in diameter; cut in one-half-inch slices with a sharp knife, place on a greased sheet two inches apart, and bake in a hot oven twelve minutes.

Cheese Roulettes: Spread with four tablespoons of grated cheese seasoned with salt and cayenne.

Devilled Ham Roulettes: Spread lightly with devilled ham, or any finely chopped and well-seasoned meat.

Marmalade Roulettes: Spread lightly with any marmalade or jam.

Peanut Butter Roulettes: Spread with peanut butter and dust lightly with salt; sprinkle with salt before baking.

Raisin and Nut Roulettes: Spread with mixture of one-half cup of seeded and chopped raisins and one-fourth cup finely chopped nut meats.

Fruit Roulettes: Spread with currants, chopped citron, figs, dates, prunes, or candied ginger.

CHAPTER XX SANDWICHES AND TOASTS 448.—BAKED BEAN AND LETTUCE SANDWICHES

Press cold baked beans through a sieve; spread bread with butter, cover with a lettuce leaf, cover lettuce with beans, and sprinkle beans with chopped mustard pickle. Cover with a second piece of buttered bread. Brown bread or any dark bread may be used.

449.—CELERY AND EGG

1 cup chopped celery ¼ cup mayonnaise 1 hard-cooked egg

Put celery and egg through the food chopper, using finest cutter; add mayonnaise, and salt if necessary; spread between thin slices of buttered brown bread.

450.—CHEESE AND NUT SANDWICHES

Mix equal parts of grated American cheese and chopped nut meats; season with salt and cayenne, moisten with cream, and spread between thin buttered slices of bread.

451.—CHEESE CLUB SANDWICHES

Cut bread in half-inch slices, remove crusts, spread with Mustard Butter (see No. 459), cover with a lettuce leaf, spread with salad dressing, cover with cheese cut in thin slices, sprinkle with chopped mixed pickles, and cover with a second slice of bread spread with mustard butter. Cut in quarters diagonally.

452.—CHICKEN SANDWICHES (Open)

1 cup finely chopped chicken Dash of celery salt ½ teaspoon salt ¼ cup salad dressing Dash of cayenne

Season the chicken, add the dressing, and beat well. Butter circles of white bread, and spread with the chicken, mounding it in the center. Garnish with slices of pimolas.

453.—GIBLET SANDWICHES

Cook giblets until tender, put through food chopper, and mix with salad dressing. Spread between thin slices of buttered bread. A lettuce leaf may be added.

454.—HAM AND CHEESE SANDWICH (Hot)

Spread thin buttered slices of stale bread with finely chopped ham; cover with thin slices of American cheese; cover with another slice of bread spread with ham, and sauté in a little butter until brown. These sandwiches may be toasted if preferred.

455.—MARSHMALLOW SANDWICHES

Toast marshmallows and press while hot between ginger snaps, vanilla wafers, or butter thins.

456.—MOCK CRAB SANDWICHES

1 cup young America cheese cut fine 1 teaspoon anchovy paste 3 tablespoons milk ½ teaspoon paprika

Mix cheese to a paste with milk, anchovy, and paprika; spread between thin buttered slices of brown bread.

457.—PEANUT SANDWICH FILLING

Put freshly roasted peanuts through the food chopper, using the finest cutter, season with salt, and mix to a smooth paste with cream; or dilute peanut butter with a little milk until of consistency to spread easily.

458.—RAISIN BREAD AND CHEESE SANDWICHES

Cut raisin bread in thin slices, and spread with Cottage Cheese (see No. 234) mixed to a paste with a little fruit juice or cream. Trim neatly and cut in triangles.

459.—MUSTARD BUTTER

¼ cup butter A few drops of vinegar or lemon juice 1 teaspoon dry English mustard A few grains of cayenne

Cream the butter, add the mustard and seasonings, and beat well.

460.—BREWIS

1 cup brown bread crumbled 1/8 teaspoon salt 1 cup white bread crumbled 1 tablespoon butter 1 cup milk

Put crumbled bread in a shallow pan in a slow oven until browned; put in a saucepan with milk, salt, and butter, and cook about ten minutes, beating well. Serve as cereal or dessert. Left-over corn bread or muffins may be used.

461.—BROWN BREAD TOAST WITH CHEESE AND BACON

Toast brown bread, or crisp in the oven, dip quickly into hot salted water, and arrange on serving dish. Make a Sauce for Cream Toast (see No. 464), add to it one-half cup of cheese cut fine, pour over toast, and put a piece of crisp bacon on each piece.

462.—CELERY TOAST

2 cups celery cut in half-inch pieces 1/3 cup flour 3 cups hot stock or water ¼ cup milk Salt 6 slices toast 1/8 teaspoon pepper

Cook celery in stock or water about half an hour, or until tender; add salt (if necessary), pepper, and flour mixed to a paste with the milk; stir until thickened, and simmer fifteen minutes; pour over toast, and garnish with toast points and celery tips. Use the coarser unbleached pieces of celery for cooking.

463.—CREAM TOAST

Cut six slices of bread in halves, toast slowly, or put into a moderate oven until light brown and crisp, dip each piece into Sauce for Cream Toast (see No. 464), and put into a covered serving dish; pour over remaining sauce, and cover for two or three minutes before serving.

464.—SAUCE FOR CREAM TOAST

2 cups milk ½ teaspoon salt 3 tablespoons flour 1 tablespoon butter ¼ cup cold water

Scald the milk; mix the flour to a smooth paste with water, add to milk and stir until thickened; cook over hot water fifteen minutes, stirring occasionally; add salt and butter, and pour over toast.

465.—CHEESE TOAST

To recipe for Cream Toast (see No. 463) add one-half cup of either soft cheese cut fine or grated cheese.

466.—CINNAMON TOAST

Cut stale bread into thin slices, remove crusts, and cut in halves; toast evenly, and spread first with butter, then with honey, and dust with cinnamon. Serve very hot.

467.—FRENCH TOAST

1 egg slightly beaten ¾ cup milk or coffee ¼ teaspoon salt 4 slices bread 1 tablespoon sugar

Mix egg, salt, sugar, and liquid in a shallow dish; soak bread in mixture, and cook on a hot, greased griddle until brown, turning when half cooked. Serve plain or spread with jam.

468.—GOLDENROD HAM TOAST

Follow recipe for Cream Toast (see No. 463); to the sauce add one-half cup finely chopped ham and the finely chopped whites of two hard-cooked eggs. When toast is in the serving dish, sprinkle with the hard-cooked yolks rubbed through a sieve.

469.—SUNDAY TOAST

Cut whole wheat bread into four one-inch slices, remove crusts, butter, and cut bread into three strips; mix one-third cup of brown sugar, one teaspoon of cinnamon, two tablespoons of seeded and chopped raisins, and a tablespoon of milk; spread paste on bread, and bake in a hot oven until brown. Serve hot.

470.—TOMATO CREAM TOAST WITH EGG

½ can tomato 1/3 cup cold water 1/3 teaspoon salt 2/3 cup hot milk 1/3 teaspoon soda 1 tablespoon butter 1 teaspoon sugar 2 hard-cooked eggs 4 tablespoons flour 6 slices toast

Simmer tomato for fifteen minutes and press through a sieve; add salt, soda, and sugar; heat to boiling point, and thicken with flour mixed to a smooth paste with cold water; cook five minutes, and add hot milk and butter. Dip toast in sauce, place on platter, cover with remaining sauce, and garnish with egg cut into eighths lengthwise.

471.—TO FRESHEN STALE LOAF BREAD, ROLLS, MUFFINS, OR DOUGHNUTS

Dip quickly into cold water, put in a paper bag, fold top of bag firmly, and place in a hot oven until heated through.

472.—BUTTERED CRUMBS

Melt two tablespoons of butter, stir in one-half cup of coarse, dried bread crumbs until butter is absorbed.

473.—CROUSTADES

Cut stale bread in slices about an inch and a half thick, remove crusts, and cut in rounds, squares, triangles, or any shape desired; remove the centers, using a small, sharp knife, and leaving a wall one-third of an inch thick; brush with melted butter, and brown in oven; or fry, inverted, in hot, deep fat.

474.—CROUTONS

Cut stale bread in one-third-inch slices, cut slices into cubes, and brown in the oven or fry in deep fat. Cold toast may be used instead of bread.

475.—CRISP STICKS

Cut stale bread in half-inch slices, remove crusts, spread lightly with butter, cut in half-inch sticks, and put in slow oven until light brown and crisp.

CHAPTER XXI GRIDDLE CAKES, WAFFLES, AND SIRUPS 476.—PLAIN GRIDDLE CAKES

1½ cups flour 1 egg well beaten 3 teaspoons baking powder 1 tablespoon melted shortening ½ teaspoon salt ½ cup milk 1 tablespoon sugar ¾ cup water

Mix and sift dry ingredients; add egg well beaten, shortening, and liquid; beat well, and cook on a hot griddle. The cakes should be small and should be served very hot with butter and sirup.

477.—SOUR MILK GRIDDLE CAKES

2 cups flour 2 teaspoons sugar ½ teaspoon salt 2 cups thick sour milk 1 teaspoon soda 1 egg well beaten

Mix and sift dry ingredients, add milk and egg, and beat well; cook the same as Plain Griddle Cakes (see No. 476).

478.—CORN MEAL GRIDDLE CAKES

1½ cups corn meal 1 egg well beaten ½ cup flour ¾ cup milk 4 teaspoons baking powder ¾ cup water ¾ teaspoon salt 1 tablespoon melted shortening 1 tablespoon molasses

Mix in order given, beat well, and cook on a hot, greased griddle. If all of the batter is not needed at once, cover what is left, and keep in a cold place; add one-half teaspoon of baking powder, and beat vigorously before using; or half of the recipe may be used and the extra half egg used in some other way.

479.—DRIED CRUMB GRIDDLE CAKES

1 cup dried and sifted bread crumbs 2 tablespoons sugar 1 cup flour 1 egg ½ teaspoon salt 1¼ cups milk 4 teaspoons baking powder

Mix and cook according to directions for Plain Griddle Cakes (see No. 476). Half milk and half water may be used.

480.—RICE GRIDDLE CAKES

1 cup cooked rice 2 teaspoons baking powder 1 egg well beaten 1 tablespoon sugar 1 cup milk ½ teaspoon salt 1 cup flour Few gratings nutmeg

Mix rice and egg thoroughly with a fork, add milk, and dry ingredients mixed and sifted together; beat well, and cook the same as Plain Griddle Cakes (see No. 476).

481.—RAISED BUCKWHEAT CAKES

1 cup boiling water ¼ cup lukewarm water ½ teaspoon salt 1 cup buckwheat flour 1 tablespoon molasses ¼ cup white flour ½ yeast cake ½ teaspoon soda

Mix boiling water, salt, and molasses, and when lukewarm add yeast dissolved in lukewarm water; add gradually to flour, and beat well; let rise over night, add soda, beat well, and cook the same as Plain Griddle Cakes (see No. 476).

482.—WAFFLES

1½ cups flour 1 egg well beaten ½ teaspoon salt 1 cup milk 3 teaspoons baking powder 3 tablespoons melted shortening 1 teaspoon sugar

Mix and sift dry ingredients; add egg, milk, and shortening, and beat well; cook in a hot, well-greased waffle iron.

483.—CORN MEAL WAFFLES

Follow recipe for Oatmeal Waffles (see No. 484), using one cup of corn meal mush in place of oatmeal.

484.—OATMEAL WAFFLES

1 cup cooked oatmeal 2 teaspoons baking powder Yolks of 2 eggs ½ teaspoon salt 1 cup milk 1 tablespoon sugar 2 tablespoons melted shortening Whites of two eggs 1 cup entire wheat flour

Mix oatmeal and yolks of eggs (which have been beaten very light) until there are no lumps in the mixture; add milk, shortening, and dry ingredients

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