My grandmother gave me one of her old cookbooks thinking there would be recipes in there that would work with the Feingold diet that we're on. Most of my cookbooks use prepackaged ingredients (like cans of soup, etc.) that have artificial additives or preservatives. This cookbook, copyright 1931, uses whole foods with no commercially prepared shortcuts. BTW - I have nothing against shortcuts. I love shortcuts. I've always looked for any shortcuts I could find to help me in the whole "making a decent dinner for a family of eight" thing. It's just that I'm trying to cut out all artificial stuff (at least where Jackson's concerned.)
Sooo, I was paging through this 77 year old cookbook and a section labeled "sandwiches" caught my eye. A whole section on sandwiches? For real? The beginning of the chapter actually explains what a sandwich is. The following is from the sandwich chapter:
"Sandwiches are made of one of more slices of bread or toast, spread with a flavorous filling.
There are two types: closed and open. A closed sandwich is made by spreading a filling on one slice of bread and covering it with a second slice. An open-faced sandwich is made by spreading the filling on a slice of bread and serving it without placing a second slice on top.
Any open-faced sandwich made with meat should be served with a well-seasoned hot sauce.
The filling may be a single food or a combination of foods. It may be softer or it may be firmer in texture than the bread.
Ingredients used in making fillings should be selected for flavor. They should have an appetizing appeal."
As opposed to making disgusting, unappealing sandwiches.
It goes on to talk about how to slice loaves of bread. For you real younguns, bread didn't come pre-sliced in plastic bags back then.
Sandwiches in my life consist of peanut butter or turkey and cheese with the occasion tuna or chicken salad. I searched through this section and was amazed at the "sandwich" combinations in there. It was as if someone opened their cabinet, closed their eyes, reached in and grabbed out the first 4 things they found. They proceeded to mix them together, spread it on bread, and call it a sandwich. Anyway, in no particular order, here are ten of my favorite (and by favorite, I mean "most interesting") sandwiches from this cookbook.
10. APRICOT HORSERADISH
2/3 c. dried apricots
1/4 c. sugar
1 1/2 c. cold water
Few grains salt
Wash apricots. Add water. Cover. Simmer slowly until fruit is soft. Add sugar. Simmer 5 minutes. Drain. Mash fruit. Add salt. Add horseradish to taste. Use as a filling between buttered slices of whole wheat bread.
OK, it was sounding like a nice dessert until the whole horseradish thing.
9. BAKED BEAN
Mash baked beans. Add finely chopped pickle to suit taste. Moisten with mayonnaise until of spreading consistency. Use as a filling between slices of whole wheat bread. If desired, a relish spread may be substituted for the mayonnaise and chopped pickle. Minced onion, and catsup may be added.
Oh good - I'm glad you can add catsup. It would be just gross without that.
Remove stones from dried prunes which have been cooked until tender. Drain. Chop prunes. Combine with an equal quantity of peanut butter. Moisten with lemon juice, honey, or mayonnaise to a spreading consistency. Add a few grains of salt. Mix thoroughly. Use as a filling between buttered slices of whole wheat or white bread.
Use in place of Alli
7. DEVILED PEANUT
1/2 c. deviled ham
1/2 c. ground peanuts
2 T. chopped pickle
Combine ham, peanuts, and pickle. Season to taste. Moisten with mayonnaise to a spreading consistency. Use as a filling between thin slices of graham bread.
Otherwise entitled The Pregnant Woman's Delight
6. TONGUE CHICKEN
Arrange thin slices of tongue on hot buttered toast. Spread with mayonnaise. Cover with slices of chicken breast. Cover with a second slice of buttered toast. Serve at once. If desired, lettuce and sliced tomato may be added.
I don't know how to spell the gagging noise I just made.
Remove bones and skin from 10 sardines. Shred sardines. Moisten with mayonnaise dressing to a spreading consistency. Add a few drops lemon juice and 1 teaspoon melted butter. Mix thoroughly. Use as a filling between slices of whole wheat or white bread.
Mmmmm, imagine the tasty goodness!
1 c. Grapenuts
1/4 c. grated cheese
1/4 t. paprika
1 t. dry mustard
2/3 t. salt
1 T. catsup
5 drops Tabasco sauce
Combine ingredients. Mix thoroughly. Use as a filling between buttered slices of bread.
I've never been fond of breakfast cereals that look like rabbit pellets, but maybe I've just been doing it wrong. I simply need to add cheese and Tabasco to it!
5. DUTCH LUNCH
Cover thinly sliced onion with ice-water. Let stand 1 hour. Drain. Dry. Dip in French dressing. Place on buttered slices of rye bread. Cover with a thin layer of sauerkraut. Dust lightly with paprika.
Finish with breath mints. Really strong breath mints.
4. OLIVE PINEAPPLE
6 slices pineapple
12 stuffed olives, sliced
1/4 c. chopped raisins
1/2 c. cottage cheese
cream or mayonnaise dressing
Combine raisins, cheese, and 1/2 the olives. Moisten with cream or mayonnaise. Season to taste. Cut each slice pineapple in 2 slices. Spread cheese filling between 2 slices of pineapple. Garnish with remaining olives.
This isn't a sandwich. It's nausea inducing, goo-filled fruit.
3. BOSTON BROWN BREAD
Prepare steamed brown bread. Cool overnight. Cut in thin slices. Spread with cream cheese which has been moistened to a spreading consistency with cream and catsup, or mayonnaise.
Steamed brown bread? Anyone? Any clue? Anyone?
2. TOASTED CHEESE
Place thin slices of cheese between slices of bread. Toast in oven or in toaster. Serve at once.
Seriously? They needed directions for this?
Place plain or chocolate covered marshmallows between crisp crackers. Press firmly together. Serve at once. If desired, the marshmallows may be toasted before they are placed between the crackers.
Yes, we call this a s'more in the 21st century.
I can't wait to share some other sections with you guys!