CANTALOUPE SALAD
This is the newest and most sightly of salads. Arrange crisp lettuce or
Romaine leaves on individual plates. Cut a cold ripe cantaloupe into
halves, take out the seeds, and with a large vegetable scoop or teaspoon
scoop out balls or egg-shaped pieces. Heap a half dozen of these on the
lettuce leaves, and, at serving time, baste them well with French dressing,
and serve. Watermelon may be substituted for cantaloupe.
SANDWICHES
Sandwiches may be made from thin white bread, or whole wheat bread, or
Boston brown bread, or nut bread. A nut loaf is easily made at short
notice, and needs only butter to make an excellent sandwich. An endless
variety of sandwiches may be made from materials always at hand.
For CHEESE SANDWICHES: Grind or mash common American cheese, add a
palatable seasoning of tomato catsup, Worcestershire sauce, and a little
melted butter. A teaspoonful of these will be sufficient for a quarter of
a pound of cheese. Put this between thin slices of unbuttered bread. If
a large quantity of sandwiches is to be made, beat the butter to a cream
before using it.
MEATS: All sorts of meats, just a little left over, may be chopped,
seasoned and utilized for sandwiches. If the meat is slightly moistened
with a little olive oil, cream or melted butter, and the sandwiches are
wrapped in a damp cloth, as soon as made, and closed in a tin bread box,
they will keep nicely for several hours.
On a warm day put a few moist lettuce leaves on top of the sandwiches,
under the cloth, and put the box in a cold place.
CANNED SALMON, SARDINES, or BOILED SALT COD, pounded and nicely seasoned
with oil and lemon juice, or mayonnaise, make nice sandwiches to serve with
molded tomato jelly, and coffee, for a "winter evening." They are quite
enough with coffee alone in an emergency.
NUT SANDWICHES are made by putting chopped nuts or nut butter between thin
slices of buttered bread, or crackers.
SWEET SANDWICHES are made by putting a mixture of chopped fruits between
thin slices of buttered bread. The fruits best suited for sandwiches are
dates, raisins, candied ginger and cherries, and washed figs. These may be
used separately or blended, using less ginger than other fruits.
A nice filling may be made from a half pound of dates, an ounce of ginger, and ten
cents' worth of roasted peanuts, or a quarter of a pound of pecans. Put
these through a meat chopper, add the juice of an orange, and pack the
mixture in jelly tumblers. Keep in a cold place. This will keep a month in
winter, and equally long in a refrigerator in summer.
Sweet sandwiches are usually cut into "fingers," or into rounds with an
ordinary biscuit cutter.
HONOLULU SANDWICHES are made by rubbing one roll of Neufchatel cheese with
a half cupful of grated apple, two sweet Spanish peppers, and twenty-four
blanched and chopped almonds. Add salt and a drop of Tabasco sauce. Spread
between thin slices of unbuttered bread.
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