Sandwiches

ches                  53
    Plain Corned Beef Sandwiches            53
    Sandwiches à la Stanley                 54
    English Salt-Beef Sandwiches            54
    Sandwiches à la Bernhardt               55
    East Indian Lentil Sandwiches           55
    Nut-Butter Sandwiches                   56
    Filipino Sandwiches                     56

  SWEET SANDWICHES                          57
    Cherry Sandwiches                       57
    Fig Sandwiches                          58
    Fruit and Nut Sandwiches                58
    Orange Marmalade Sandwiches             59
    Sponge Cake Sandwiches                  59
    Fresh Fruit Sandwiches                  60
    Raisin Sandwiches                       60
    Afternoon Teas                          61
    Nut and Apple Sandwiches                61
    Grape Fruit Sandwiches                  62
    Ginger Sandwiches                       62

  CANAPÉS                                   63
    Anchovy Canapés                         63
    Caviar Canapés                          63
    Swedish Canapés                         64
    Chopped Tongue Canapés                  64
    Sardine Canapés                         65
    Fish Canapés                            65
    Deviled Oyster Canapés                  66
    Pâté de Foie Gras Canapés               66
    Hot Canapés                             67
    Fish Canapés                            67
    Lobster Canapés                         69
    Sweetbread Canapés                      70
    Canapés à la Trinidad                   71
    Game Canapés                            72
    Lamb Canapés                            73
    Club-House Sandwiches                   74

  SCENTED SANDWICHES                        75
    Rose Sandwiches                         75
    Nasturtium Sandwiches                   76
    Violet Sandwiches                       76




SANDWICHES


Sandwiches may be made from one of three or four kinds of bread; whole
wheat bread, Boston brown or oatmeal bread, white bread and rye bread
made into square, deep loaves; in fact, all bread used for sandwiches
should be made especially for the purpose, so that the slices may be in
good form, and sufficiently large to cut into fancy shapes.

The butter may be used plain, slightly softened or it may be seasoned
and flavored with just a suspicion of paprika, a little white pepper,
and a few drops of Worcestershire sauce.

For ordinary sandwiches use the bread without toasting. For canapés,
toast is to be preferred. Sandwiches are principally used for buffet
lunches or evening sociables, where only a light, substantial lunch is
required. In these days they are made in great varieties. Almost all
sorts of meat, if properly seasoned, may be made into delicious
sandwiches. If the meat is slightly moistened with cream or olive oil,
sandwiches for traveling, provided each one is carefully wrapped in
oiled paper, will keep fresh three or four days. The small French rolls
may have the centres scooped out, the spaces filled with chicken salad
or chopped oysters, and served as sandwiches. The rolls may be made
especially for that purpose, not more than two inches long and one and a
half inches wide; with coffee, they make an attractive meal easily
served.

Ordinary sandwiches may be made either square, triangular, long, narrow,
round or crescent shaped. One slice of bread will usually make one round
sandwich and one crescent, provided the cutting is done economically.
Meat used for sandwiches should be chopped very fine and slightly
moistened with cream, melted butter, olive oil or mayonnaise dressing
well seasoned. Fish should be rubbed or pounded in a mortar; add enough
sauce tartare to make it sufficiently moist to easily spread.

Turkey, chicken, game, tongue, beef and mutton, with their proper
seasonings, moistened with either mayonnaise or French dressing, make
exceedingly nice sandwiches.


To Keep Sandwiches

It is frequently necessary to make sandwiches several hours before they
are needed. As they dry quickly they must be carefully wrapped or they
will be unpalatable. Wring from cold water two ordinary tea towels; put
one on top of the other. An old tablecloth will answer the purpose very
well. As fast as the sandwiches are made put them on top of the damp
towel; when you have the desired quantity, cover the top with moist
lettuce leaves; fold over the towels, and put outside of this a
perfectly dry, square cloth. Sandwiches will keep in this way for
several hours, and in perfectly good condition. On a very warm day they
may be covered all over with moist lettuce leaves; use the green ones
that are not so palatable or sightly for garnishing.


Bread

To make good sandwiches, especially when one is a long way from a city,
it is quite necessary to know how to make sandwich bread, which is quite
different, or should be, from ordinary bread.