File:One hundred and one sandwiches (1902) (14764941012).jpg

Identifier: onehundredonesan00sout (find matches)
Title: One hundred and one sandwiches
Year: 1902 (1900s)
Authors: Southworth, May E. (May Elizabeth), comp
Subjects:
Publisher: San Francisco, Cal., D. P. Elder & M. Shepard
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress

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D. P. ELDER & MORGAN SHEPARD San Francisco, Cal. 1902 ao^ THf LI8RAWV OF CONGRESS.Two Copies REceivEB SEP. S 1901 OoPYmaHT ENT»«yCLASrO/XXo. No. /vysy copy KAO. No. Copyright by May E. Southworth 1901 The Murdock Press53a Clay St.. S.F. CLASSIFICATION FISH EGG SALAD MEAT SWEET NUT CHEESE
Text Appearing After Image:
4> AN CH O V Y ^ POUND the anchovies to apaste, and mix with an equalamount of olives, stoned andchopped fine. 4^ ASTORIA ^ SOAK two ounces of gelatin inone cupful of chicken liquoruntil it is thoroughly softened;add three cupfuls of chicken brothhighly seasoned with celery, pars-ley, two cloves, blade of mace, saltand pepper. Strain into a pan,adding cooked salmon, flaked intosmall pieces. Set on ice to harden.Serve on whole-wheat bread but-tered, and spread with sour mayon-naise. ^ BOHEMIAN ^ CHOP shrimps very fine andbeat to a paste with oil ormelted butter; season with lemonjuice, Worcestershire, cayenne, andcelery salt. Spread between toastedand buttered saltines. ^ CAVIAR ^ CUT thin slices from freshbread, which must be but-tered and the crust removed beforecutting. Spread with caviar mixed 7 with lemon juice. Roll tightly, lay-ing one roll against the other in adamp towel. When all are finished,tie in towels securely, so as to retainthe shape. 4^ FRENCH f> POUND the yolksonehundredonesan00sout

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