Domestic science (Clark, Cornell home economics)

It is most important that pupils and teachers should learn how to make good sandwiches. Have the bread a day old, if possible. Remove the crusts and cut slices as thinly as possible. The butter may be creamed and the bread spread before cutting from the loaf. The filling should be spread upon half the shces and covered with the remaining pieces. If fancy shapes are desired, cut the bread before buttering. Wrap each sandwich in paraffine paper and keep in a cool place. Sandwiches may be made of whole wheat, graham, rye, or white bread. Have pupils make sandwiches at home during the week of this lesson and bring one to class at next lesson. Assign different kinds of bread to a group of pupils and at next lesson compare sandwiches made of different kinds of bread, and discuss their nutritive value. Discuss different kinds of fillings and seasons for each. As the practice work is short, two or three kinds of sandwiches may be made. If this is done, divide the class into groups — three — and have as many kinds of sandwiches made. This allows for comparisons and discussion at the end of the lesson. As the practice work is short, a number of recipes may be given. Recipes Lettuce Sandwiches. Cut end slice from the bread. Spread each slice with creamed butter before cutting from the loaf. Remove the crusts, put slices together in pairs, and cut in squares, oblongs, or triangles. Graham, brown, white or entire wheat bread may be used. Put crisp lettuce leaves, after washing and thoroughly drying, between these slices; a teaspoon of mayonnaise dressing on each leaf may be added. Egg Sandwiches. Spread bread same as in lettuce sandwiches. Boil eggs in cold water until hard cooked. Chop the white very fine; press the yolks through a strainer. Mix yolks and whites and season with salt and pepper; mix with cream salad dressing, and spread between slices of bread. Sardine Sandwiches. Remove skin and bones from sardines and mash to a paste. Add same amount of yolk of hard-cooked eggs, rubbed through a sieve. Season with salt, red pepper, and a few drops of lemon juice; mix with melted butter or olive oil. Spread this between thin slices of buttered bread. Ham Sandwiches. These are made by putting sliced cold boiled ham between thin slices of buttered bread. Cut ham as thinly as possible. Nut and Cheese Sandwiches. Chop English walnut meat; mix with grated cheese. Season with salt and cayenne pepper and place the mixture between thin slices of buttered bread. SANDWICHES 253 Fruit or Jelly Sandwiches. These may be made from crackers or Zephyrettes by spreading jelly mixed with English walnuts chopped fine. Creamed Salad Dressing for Egg Sandwiches. ^ tbsp. salt, i tbsp. mustard, | tbsp. sugar, 1 egg slightly beaten, 2J tbsp. melted butter, | cup cream, J cup butter. Mix all together in this order. Add vinegar slowly, cook mustard over boiling water, keep stirring until it thickens, strain and cool. Shad-roe Sandwiches. These may be made at home for a simple luncheon. Simmer a pair of shad-roe in salted water for 20 minutes, with a small slice of onion and one tsp. vinegar; when cold, break in pieces and crush with a silver fork. Moisten well with mayonnaise dressing. Chop a small bunch of fresh water-cress from which the heavier stems have been removed; if this is hard to get, shred fine the inner part of a small head of lettuce. Spread one slice of white bread lightly with mayonnaise and cover with the chopped cress or lettuce; spread the second slice with butter, and then with shad-roe mixture, and press lightly together.