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8 Vintage Sandwich Filling Recipes From the 1930s

I found my grandmother's cookbook in an old trunk left in the back of her closet. She was the best cook ever.

Grandmother Knight wrote some of her recipes in this old Webster composition book

Grandmother Knight wrote some of her recipes in this old Webster composition book

My Grandmother's Cookbook

I found my grandmother's cookbook in an old trunk left in the back of her closet. She was the best cook ever. I wish I could make a blackberry cobbler like she baked. I went blackberry picking with her every year—until she went to heaven.

Transcribing my grandmother's recipe notes wasn't easy. It took me a while with my magnifying glass to read her faded notes, which she had written in pencil. It was a labor of love for my beautiful, kind, and loving grandmother.

Vintage Sandwich Filling Ideas

  1. Cream cheese and jam: Use a leaf of lettuce. Cream cheese beaten into either gooseberry, rhubarb, or strawberry jam makes a delicious filling.
  2. Dates and nut meat: chopped dates and nut meat moistened with orange juice make an excellent filling.
  3. Cucumber and peanut butter: Pare cucumbers, sliced thin and crisp, for one hour in ice water. Use a leaf of lettuce and boiled cream dressing. A spoonful of peanut butter added to the dressing while it's hot gives the filling a delicious flavor.
  4. Baked bean and catsup: The young folks enjoy sandwiches made with cold baked beans that are mashed and seasoned with tomato catsup and a few drops of onion juice and spread between thin slices of buttered brown bread.
  5. Sardines and eggs: Sardines from which the bones have been removed are made into a paste with lemon juice and used with a lettuce leaf. Very thin slices of hard-boiled eggs may be added.
  6. Pimento cheese and pickle: Pimento cheese grated and mixed with a little tart chopped pickle and some chopped nut meat and moistened with thick mayonnaise is delicious with buttered graham bread.
  7. Chicken giblets and egg: Drop the chicken giblets into boiling water and simmer until tender. Avoid using too much water. To the giblets of one chicken, add one hardboiled egg. Then put the giblets and the egg through a meat grinder and stir into a paste with just enough mayonnaise or thick cream to hold it together. Season with salt and pepper to taste or use tomato sauce instead.
  8. Ham and pickles: Use thin slices of cold, baked, or broiled ham, or put the ham through the meat grinder, and moisten with a little mayonnaise to which dill-chopped pickles have been added. Add a leaf of fresh, washed lettuce.

Bonus: Roasted Salted Peanuts

And at the bottom of the page was this:

Roasted, salted peanuts

  1. Shell the peanuts; make sure there is enough firewood for the store.
  2. Drop the peanuts into boiling water and let them remain until the husks slip off.
  3. Put a dab of butter or lard into an oven pan and pour in the peanuts.
  4. Sprinkle with salt and watch the peanuts until they are golden brown.

© 2022 Barbara Purvis Hunter