Cassell's dictionary of cookery

Sand Cake (another way). — Take half a pound of fine flour, a quarter of a pound of potato-flour, half a pound of warmed butter, a quarter of a pound of sifted sugar, six eggs, and the rind and juice of a lemon. Mix these ingredients thoroughly, and bake in a moderate oven. When the cake is three-parts done, draw it gently to the mouth of the oven, and strew the following quickly over it : — Two or three ounces of almonds cut small and mixed with one tea-spoonful of powdered cinnamon and two ounces of powdered sugar. Place the cake back in the oven to finish baking, taking care that the almonds on the top do not become too brown. Sand Cake with Marmalade (a German recipe). — Take one pound of butter, half a pound of almonds blanched and pounded, the grated peel of a lemon, three-quarters of a pound of flour, four- table-spoonfuls of pounded sugar, and seven eggs. Work these ingredients into a paste, roll out, and divide into three round cakes. Between each cake place a layer of any sort of marmalade at hand, and bake slowly ; when half baked, pour an icing over the whole, and finish baking. Sandwiches. — Sandwiches, when properly prepared, constitute a convenient, elegant, and palatable dish for suppers or luncheons, but they have fallen into bad repute on account of the careless manner in which they are often made. They are composed of different articles introduced between two thin slices of buttered bread. Amongst those cormnonly used may be mentioned — dressed chicken, game, beef, veal and ham, tongue, or mutton, potted meats, fish pastes of various kinds, hard-boiled eggs, German and other sausages, forcemeats, pounded cheese, stewed fruits, jellies, &c. Sometimes sliced pickles are sprinkled over the meat, and a suitable seasoning should always be added. Whatever the materials used, it is necessary, in order to make sandwiches properly, that two or three rules be observed : — 1st, whatever meat, &c., is used, let it be well dressed, freed from skin, gristle, and all unpalatable portions, and it should be cut up into mouthfuh. The last is a most important point, and one not often attended to. 2nd, pare the crust from a stale loaf of bread, cut it into neat slices an eighth of an inch in thickness, and butter these evenly and thinly with fresh butter. A loaf baked in a tin for the purpose, and called a sandwich loaf, may be ordered from the baker when it is known two days beforehand that the sandwiches will be wanted. 3rd, Season the cut-up meat with mustard, salt, pepper, or whatever is required, and lay it between two slices of buttered bread, press it with the hand to make the ingredients adhere, and cut the sandwiches into squares with a sharp knife. To dish them, fold a napkin neatly, and lay it on a dish ; put the sandwiches in circles upon it, one lapping half over the other, and garnish with parsley. If not wanted immediately, lay a napkin wrung out of cold water upon the sandwiches to keep them moist. Sandwiches ought, however, to be served when freshly made. Recipes for the following sandwiches will be found under their respective headings : — Aberdeex Irish Adelaide Italian American Jam Cheese Lemon Chicken and Ham Liebig's Ego Pastry FisH Potato Ham Sweet Hunter's Toast