id="Rolled_Chicken_Sandwiches">Rolled Chicken Sandwiches

Trim the crusts from the entire loaf, butter each slice and cut it off as thin as possible; spread it quickly with the mixture, roll and wrap it at once in waxed paper. If the bread is home-made and cracks in the rolling, put a colander over a kettle of boiling water, throw in it a few slices at a time, as soon as they have softened spread them with soft butter, then cover with the mixture, roll and wrap in waxed paper.

To make the mixture, chop sufficient cold boiled chicken to make a pint. Rub together two level tablespoonfuls of butter and two of flour, add slowly a half cupful of hot milk, stir over the fire for a minute, then add the chicken, a level teaspoonful of salt, a half teaspoonful of celery seed, a saltspoonful of white pepper, a dash of red pepper, a teaspoonful of onion juice and a grating of nutmeg; mix and cool. This will make four dozen rolled sandwiches.

Sandwiches à la Rorer

Chop sufficient white meat of cooked chicken to make a half pint. Select two fine bunches of cress, and with a sharp knife shave it very fine. Wash and dry the crisp portion from a head of lettuce. Put the yolks of two eggs into a saucepan, add the juice from two lemons and stir over hot water until the mixture is thick; take from the fire and add slowly two tablespoonfuls of olive oil; add this to the chicken and season with a half teaspoonful of salt and a dash of pepper. Butter a slice of white bread, put over a rather thick layer of the chicken mixture, then a slice of brown bread, buttered on both sides; cover this with a thick layer of cress, dust it lightly with salt and pepper, then another slice of white bread, buttered; press these firmly together, trim the crusts and cut into fingers.

Chicken and Almond Sandwiches

Chop sufficient cold cooked chicken to make a half pint. Chop a quarter of a pound of blanched almonds, add them to the chicken, add four tablespoonfuls of cream, a half teaspoonful of salt and a dash of pepper; mix thoroughly, put between thin slices of buttered bread and cut into crescents or rounds.

Chicken and Lettuce à la Kendall

Put sufficient cold boiled chicken through the meat chopper to make a half pint, pound it in a mortar or rub it in a bowl with the hard-boiled yolks of four eggs, four tablespoonfuls of thick cream, a half teaspoonful of salt, a dash of pepper, and if you have it, two saltspoonfuls of celery seed; in the winter you may add a half cupful of finely chopped celery. Butter thin slices of white bread, cover them with this mixture, place on top a slice of brown bread buttered on both sides, then a thick layer of shredded celery, with a tablespoonful of mayonnaise in the middle, then another slice of buttered white bread; press together, trim the crusts and cut into fingers.

Princess Sandwiches

Chop sufficient cold chicken to make a half pint, add the juice of half a lemon, two tablespoonfuls of melted butter or olive oil, twelve walnuts chopped very fine, a half teaspoonful of paprika and a half teaspoonful of salt. Put this mixture between thin slices of buttered bread, trim the crusts and cut into fingers.

Windsor Sandwiches

Chop sufficient cold boiled chicken to make a half pint, add a half cupful of finely chopped celery, a half teaspoonful of salt, a dash of pepper and four tablespoonfuls of cream; mix. Chop sufficient cold boiled ham or tongue to make a half pint, add a tablespoonful of tomato catsup, a few drops of Worcestershire sauce and a dash of pepper. Trim the crusts from an entire loaf of bread, butter the end of the loaf and cut off a thin slice, and so continue until you have the desired quantity of bread.

Shred one head of Romaine or a bunch of cress. This of course must be crisp and dry. Put a layer of the chicken mixture on the buttered side of a slice of bread, put on top another slice of buttered bread, then a thick layer of the shredded cress or Romaine. Put a thick layer of the tongue mixture on another slice of bread and cover it over the cress. Press firmly together and cut the slices directly into halves the long way. Wrap in waxed paper or tie with baby ribbon. Served at afternoon teas. If well made, they are the most elaborate and dainty of all sandwiches.

Tea Biscuit Sandwiches

Put one quart of flour into a bowl; add four level teaspoonfuls of baking powder, a teaspoonful of salt, and sift. Rub in two level tablespoonfuls of butter and add sufficient milk to make a dough. This dough must not be soft, but must be sufficiently stiff to handle quickly. Knead quickly and roll into a sheet a quarter of an inch thick. Cut into good-sized round biscuits; they must be at least two and a half to three inches in diameter. Brush them with milk and bake in a quick oven. When done, cut the center from each biscuit, leaving a wall one inch thick; take out the crumb. Fill this space with deviled chicken. Chop sufficient cold cooked chicken to make a pint; add gradually eight tablespoonfuls of melted butter, cream or olive oil, a dash of cayenne, a saltspoonful of white pepper, a saltspoonful of celery seed and a saltspoonful of paprika. When thoroughly mixed fill the spaces just even and send at once to the table. These are nice for porch suppers, and may be served with either tea, coffee or chocolate, or may be used as an accompaniment to mayonnaise of tomatoes.