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1930 Sandwich Fillings: Grandmother Knight's Recipe Book

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. Ham and pickle: Use thin slices of cold, baked or broiled ham or put the ham through the meat grinder and moisture with a little mayonnaise to which sour chopped pickles have been added. Add a leaf of fresh washed lettuce.
  2. Cream cheese and walnut: Mix cream cheese with mayonnaise dressing or evaporated milk until creamy. Season with salt and cayenne, and mix with chopped walnut meats, set away to harden. Then spread on sliced buttered bread.
  3. Cream cheese and jam: Use a leaf of lettuce, cream cheese beaten into either gooseberry, rhubarb or strawberry jam makes a delicious filling.
  4. Date and nut meat: Chopped dates and nut-meat moisten with orange juice makes an excellent filling.
  5. Cucumber and peanut butter: Pare cucumbers slice thin and crisp one hour in ice water. Use a leaf of lettuce and boiled cream dressing. A spoon full of peanut butter added to the dressing while hot makes a delicious flavor in the filling.
  6. Baked bean and catsup: Cold baked beans mashed and seasoned with tomato catsup and a few drops of onion juice and spread between thin slices of buttered brown bread is a sandwich the young folks enjoys.
  7. Sardine and egg: Sardines from which the bones have been removed are made into a paste with lemon juice and used with a leaf of lettuce. Very thin slices of hard-boiled eggs may be added.
  8. 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.
  9. Chicken giblet and egg: Drop chicken giblets into boiling water and simmer until tender. Avoid the use of 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 or use tomato catsup.
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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 peanuts into boiling water and let remain until the husks will 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 check the peanuts until they are golden brown.

© 2022 Barbara Purvis Hunter

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