- 1/2 c. dates
- 1/2 c. raisins
- 1/2 c. figs
- 1 orange
Wash the dates, figs, and raisins, and remove the stones from the dates. Steam all together until they are soft, mash thoroughly, and add the juice and the grated rind of the orange.
Cut thin slices of bread, spread one slice with butter, and spread the opposite slice with this filling. Place the two together, trim the edges if desired, and serve.
121. APRICOT SANDWICHES.--To people who are fond of apricots, sandwiches containing apricot filling are very delicious. If jelly or marmalade is plentiful, it may be used in place of the apricots to make the sandwich.
APRICOT FILLING
- 1/2 c. dried apricots
- 1/4 tsp. cinnamon
- 1/2 c. sugar
- 1 Tb. lemon juice
Wash and soak the apricots, and when they are thoroughly softened cook them until tender in just enough water to keep them from burning. Put them through a sieve or a colander and add the sugar, cinnamon, and lemon juice to the pulp. Place over the fire and cook until the mixture becomes thick, stirring constantly to keep it from scorching. Set aside to cool.
Cut bread into thin slices, butter one slice, and spread the other of each pair of slices with the apricot filling. Put each two slices together and trim the edges if desired. Serve.
122. JELLY AND MARMALADE SANDWICHES.--Jelly and marmalade always make acceptable filling for sandwiches, and as these foods are usually in supply sandwiches containing them require less trouble to prepare than do most sandwiches. Then, too, if two kinds of sandwiches are to be served for a tea or a little lunch, sandwiches of this kind are very nice for the second one. They are made in the usual way, but if the jelly or marmalade is very thin, it is an excellent plan to spread each slice of bread used for the sandwich thinly with butter so that the filling will not soak into the bread.
Slices of Boston brown bread steamed in small round cans, such as baking-powder cans, and a filling of jelly or marmalade make dainty little sandwiches for afternoon tea.