Originally Published:
Yellow and Blue Cook Book, 1923
Original Images:

LOG CABIN features which can be combined with any bridge or luncheon menu served at a Lincoln's birthday party are especially appropriate. Log cabin sandwiches as well as a log cabin dessert are featured by Miss Margaret Ericson of the National Dairy council, around which the general menu can be built.

Cut the edges off a loaf of whole wheat bread with a large, sharp knife. Cut across the loaf lengthwise in quarter inch slices. You will be able to get about four of these straight slices out of one loaf. Roll gently with a rolling pin so that these slices can be handled. Spread with softened butter, For each loaf of bread take two packages of cream cheese,
four teaspoonfuls mayonnaise and one-half cup of chopped pecans. Spread this
Mixture on buttered slices and roll carefully. Wrap in a damp towel and let stand several hours in a refrigerator. Just before serving, if desired to add to the bark effect of the rolls, moisten the outside of each with mayonnaise and roll in finely ground pecans.

Serve the sandwiches stacked like long on a platter. The hostess may slice these log roll at the table with a sharp knife for individual servings.

Cut a brick of chocolate ice cream into good-sized cubes. Use the thin, round, chocolate stick cookies for logs, joining the corners as though you were building a rail fence. Top the cabin with whipped cream, giving the effect of snow on the roof.

Chocolate pudding may be served inside of the chocolate cookie log cabin if desired instead of the ice cream or a spoonful of bulk ice cream may be used instead of the square brick.