Sunday Sandwich

I finally remembered to bring the lovely sandwich book over to Steven's apartment, so you will finally get some "new" sandwiches to peruse and enjoy. For those of you that never read my previous blog, or have forgotten, the book to which I refer is The Up-to-Date Sandwich Book: 400 Ways to make a Sandwich compiled by Eva Greene Fuller, copyright 1909. I originally decided to post sandwiches from this book for two reasons: the recipes are really quite bizarre, and the manner in which they are written is sometimes comical or interesting in and of itself. For instance, in the first sentence of the following sandwich, the clauses are in a different order than we would commonly find now.

French Sandwich
To one pint of cold cooked fish, add two hard-boiled eggs chopped fine, two tablespoonfuls of capers, and a little mayonnaise to moisten. Mix and spread on thin slices of lightly buttered white bread, cover with another slice, and cut in strips. Add a sprinkling of finely chopped cress to the top of each sandwich; rub the yolk of a hard-boiled egg through a sieve and chop the white very fine. Add a sprinkling of the yolk to the cress on half the number of sandwiches, adding the white to the other half. Then arrange them in groups of twos, one of each color on the serving plate. Any cold meat may be used instead of the fish.

Hot Creamed Codfish Sandwich

Between toasted and lightly buttered slices of white bread place hot creamed codfish. Put a tablespoonful of the codfish on top and sprinkle finely chopped hard-boiled egg over the codfish and garnish with a sprig of parsley and a pickle. Serve as soon as made.