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The 1918 Fanny Farmer Cookbook
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German Sandwiches
Use Zweiback . Spread slices, thinly cut, with jelly or marmalade, and sprinkle with finely cut
English walnut meats. Cover with thinly cut slices and remove crusts.
Russian Sandwiches
Spread zephyrettes with thin slices of Neufchâtel cheese, cover with finely chopped olives
moistened with Mayonnaise Dressing. Place a zephyrette over each and press together.
Jelly Sandwiches
Spread zephyrettes with quince jelly and sprinkle with chopped English walnut meat. Place a
zephyrette over each and press together.
Cheese Wafers
Sprinkle zephyrettes with grated cheese mixed with a few grains of cayenne. Put on a tin
sheet
and bake until the cheese melts.
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Canapés
Canapés are made by cutting bread in slices one−fourth inch thick, and cutting slices in strips
four
inches long by one and one−half inches wide, or in circular pieces. Then bread is toasted,
fried in
deep fat, or buttered and browned in the oven, and covered with a seasoned mixture of eggs,
cheese, fish, or meat, separately or in combination. Canapés are served hot or cold, and used
place of oysters at a dinner or luncheon. At a gentleman’s dinner they are served with a glass
Sherry before entering the dining−room.
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of
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Cheese Canapés I
Toast circular pieces of bread, sprinkle with a thick layer of grated cheese seasoned with salt
and cayenne. Place on a tin sheet and bake until cheese is melted. Serve at once.
Chapter XXXIV − SANDWICHES AND CANAPES
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