Cooking With Jay
Spreaders III
Chop fish and mix with chili sauce or tomatoes, chopped cucumber, and any cooked vegetable. Season and mix well.
Mix finely diced cold lamb with chow chow or dill pickles and some cooked vegetables, together with lamb gravy. Season.
Mix fresh or canned salmon with mayonnaise. Garnish with whole capers or pickles.
Spread a thin layer of caviar (unsalted is best) on a slice of bread (round shape). Garnish with hard-boiled eggs, the yolks and whites of which have been chopped separately.
Mixed mashed potatoes with finely cut pickled her- ring. Add chopped chives or parsley.
Place a thin layer of bottled horseradish (squeezed dry) on bread. Top with a thin slice of rare roast beef.
Select tiny leaves of lettuce from the heart. Fill with finely cut apples and celery, mixed with mayonnaise, and sprinkle with chopped walnuts.
Marinate thin slices of sweet potatoes in French dressing. Place on bread, then add a smaller slice of pickled beet and hard- boiled egg. Top with a fancy cut radish.
Place a round slice of cooked carrot on bread, then a slice of pickled beet, followed with a slice of pickled cucumber. Top with half-ripe or green olives, making the sandwich pyramid shaped.
Soften I package of cream cheese with milk, and beat until creamy and light. Add a pinch of salt and 2 tbsp. finely chopped pickled or candied ginger.
On a layer of chopped mixed pickles or chow chow, place a slice of liverwurst. Garnish with strips of beets.
Mix cranberry jelly with chopped pistachio and almonds.
Mix Roquefort and cream cheese with chopped celery and olives. Soften with cream or mayonnaise.
To cream cheese, add orange pulp removed from skins. Season with salt and a few grains of cayenne.
To 1 Philadelphia cream cheese, add 1/2 tsp. of grated onions; 3 tbsp. finely chopped nutmeat, (any kind) 1 tbsp. finely chopped green pepper; and a pinch of salt. Soften to desired consistency and spread.
