Cut hard-cooked eggs free from shells into slices and pound with Crisco and cream to a paste. Season with salt, pepper, and red pepper. Cut rolls into thin slices, butter them, spread them with the mixture and make into small sandwiches. Dip each sandwich into some prepared fritter batter, and fry to golden brown in hot Crisco. Drain and serve hot.
Sufficient for twelve sandwiches.
Hudson Sandwiches
| 2 tablespoonfuls Crisco 1/2 lb. cooked meat 6 stoned olives 1 teaspoonful capers 2 hard-cooked eggs | Salt and pepper to taste Crisp lettuce leaves 12 picked shrimps Parsley Brown bread |
Put through food chopper cooked meat, olives, capers, and yolks of hard cooked eggs, then add Crisco and seasonings. Spread mixture on slices of buttered brown bread, and stamp them out with a round cutter; sprinkle surfaces of sandwiches with chopped whites of eggs. Dish up in circular fashion. Put lettuce in center with shrimps and a few sprigs of parsley. This sandwich quite repays the trouble of making.
Sufficient for twenty sandwiches.
Pimiento Cheese Sandwiches
| 2 tablespoonfuls Crisco 1 cupful diced cheese 1 teaspoonful cornstarch 6 tablespoonfuls milk | 1 teaspoonful salt 1 can pimientoes Paprika to taste Graham bread |
Put cheese into double boiler, add Crisco, cornstarch, milk, salt, and paprika to taste and stir and cook until smooth, then add pimientoes cut into small pieces. Spread between buttered slices of graham bread.
Sufficient for twenty-five sandwiches.