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
OPEN sandwich...
The filling use ...
on a cake instead or between two slices of bread, lend themselves to
clever designs for the Valentine party.
Brown bread sandwiches cut heart shape with a cookie cutter, spread with cream cheese and sprinkled with a few nut meats, can be varied with white bread sandwiches spread with cream, cheese which has been colored a Valentine red with maraschino cherry juice.
Oblong pieces of whole wheat bread may be spread with cream cheese on which rings of stuffed olives are placed, while others can feature a red heart cut from pimento on the light cheese background. Green heart designs can be made on the white cheese with picalilli using a cone made of stiff, white paper to trace the design.
Chop 1 quart oysters very fine, season with salt, pepper, a little nutmeg, mix with 1/2 cup melted butter, the same of rich cream, whites of three eggs, and eight powdered crackers, heat over steam in double cooker until a smooth paste, set away until very cold, put between buttered slices of bread.
Four dozen hard-boiled eggs, 2 raw eggs, 1 teaspoon each of salt, pepper and mustard, 2 teaspoons of sugar, 1 tablespoon butter, 1 cup vinegar, cook in double cooker or over hot water, chop eggs fine and put between buttered slices of bread.
Stone, chop and pound to a pulp two dozen olives. Mix with
1/2 teaspoonful of celery salt, 1/4 teaspoonful of prepared mustard,
a teaspoonful of tomato catsup, a few drops of tabasco sauce, and
1/2 cup of mayonnaise dressing. Spread the paste between
oblongs of bread from which the crust has been removed.
Take nice white bread and prepare it as for any sandwich,
butter smoothly, then spread with a seasoned layer of cottage
cheese through which small bits of the spicy water cress are
plentifully scattered; place another buttered slice on top, cut them
in strips or any shape desired. Arrange on a nice plate on a folded
napkin and serve.
Season watercress with salt, pepper and a few drops of vinegar,
and chop coarsely. Mix with creamy cottage cheese and
spread on thinly sliced white bread.
Chop the whites of the hard-boiled eggs very fine. Mix the yolks smooth with well-seasoned mayonnaise dressing, add the whites, and spread on the bread.
Boil as many eggs as needed until dry and it will take about
half an hour to reach this stage. Chop the eggs after they are
cooled and season with salt and pepper. Shred the inner crisp
leaves of lettuce with the fingers and mix with the egg. Spread
thin buttered slices of bread with the egg mixture and cover with
any good salad dressing; lay on a second slice of buttered bread
and press together.
