Methods of Making. — Cut the bread for sandwiches
with a sharp knife and make all slices of uniform thinness.
(282)
SANDWICHES 283
Remove the crust of the bread and spread each sHce with
the creamed butter before cutting. If the sandwiches are
to be cut with fancy cutters, it is best to shape before
Fig. 40. Sandwiches, showing various shapes.
Spreading, in order not to waste any butter. Spread half of
the number of sHces with the filhng to be used, and fit the
remaining shces on top.
To keep sandwiches moist when they are prepared
several hours before they are served, wrap them in a damp
napkin until ready to use, or wrap them in paraffin paper.
Keep in a cool place.
Serving. — Serve sandwiches piled neatly on a doily
on a plate or basket, garnished with parsley, lemon, celery
tips or nasturtium leaves or blossoms.
Suggestions for Sandwiches. — Many dainty and deli-
cious combinations are possible in sandwiches. The
following are suggested : —
J84 DOMESTIC SCIENCE
1. Equal parts of finely cut nuts and grated cheese with salad
dressing.
2. Equal parts of grated cheese and olives cut fine mixed with
mayonnaise.
3. Equal parts of cream cheese and pimento.
4. Ham, veal, or sweet breads sliced thin or minced fine with
boiled egg cut fine.
5. Beef or tongue chopped fine with Worcestershire or horseradish
sauce.
6. Raisins and nuts chopped fine and moistened with grape juice-
7. Nasturtium blossoms and stems and bread and butter packed
in a box over night to perfume the bread. Garnish with fresh
blossoms.
8. Crushed maple sugar with thick cream with whole-wheat bread,
or nut bread.
9. Marmalade and chopped nuts on white bread or sponge drops.
10. Sardines (split and boned), lemon juice and paprika.
11. Peanuts chopped and salted with salad dressing, with white or
wholewheat nut bread.
12. Rye bread, chives, and Swiss cheese.
13. Cut fresh bread while warm, spread with a sweet mixture, roll
up and tie with ribbon.
14. Chopped green peppers with mayonnaise dressing.
15. Fresh crisp lettuce with mayonnaise dressing.
16. Cold chicken or lobster, chopped, seasoned, and moistened
with lemon juice or salad dressing.
17. Preserved canton ginger in thin slices with plain bread and
butter.
18. White bread, cold chicken, lettuce, slice ripe tomato.
19. Alternate about 6 layers of white and graham bread. Use nut
or fruit filling and slice across.
20. }4 cup. chopped dates, 34 chopped apple, salad dressing; cut in
different shapes.
Hot Sandwiches
21. Chicken liver with brown sauce and toast.
22. Brown bread, hot fried oysters, and Tartar sauce.
23. Clubhouse, — freshly made toast, lettuce, chicken, and hot
bacon with mayonnaise.
24. Caviar, onion juice, lemon juice, with rounds of toast.
25. Combination, — freshly-made toast, chicken, tongue, bacon,
fresh tomato and lettuce, with mayonnaise dressing.
APPLICATION
Demonstrate cutting bread thin and in fancy shapes.
SANDWICHES 285
1. Egg Sandwich
12 slices of bread 1 tsp. salt
6 egg yolks, hard-boiled 2 tbsp. melted butter✪ Egg Sandwich
Method. — Mash the hard-boiled yolks through a strainer,
season with salt, and moisten with the melted butter to
right consistency to spread. Cut and trim the bread to
the shape desired, spread half pieces with mixture, cover
with the other half of bread. Boiled dressing may be
used with the mixture.
{Basis for 2 girls, }/q rule.)
2. Chopped Meat Sandwich
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Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Methods of Making. — Cut the bread for sandwiches
with a sharp knife and make all slices of uniform thinness.
(282)
SANDWICHES 283
Remove the crust of the bread and spread each sHce with
the creamed butter before cutting. If the sandwiches are
to be cut with fancy cutters, it is best to shape before
Fig. 40. Sandwiches, showing various shapes.
Spreading, in order not to waste any butter. Spread half of
the number of sHces with the filhng to be used, and fit the
remaining shces on top.
To keep sandwiches moist when they are prepared
several hours before they are served, wrap them in a damp
napkin until ready to use, or wrap them in paraffin paper.
Keep in a cool place.
Serving. — Serve sandwiches piled neatly on a doily
on a plate or basket, garnished with parsley, lemon, celery
tips or nasturtium leaves or blossoms.
Suggestions for Sandwiches. — Many dainty and deli-
cious combinations are possible in sandwiches. The
following are suggested : —
J84 DOMESTIC SCIENCE
1. Equal parts of finely cut nuts and grated cheese with salad
dressing.
2. Equal parts of grated cheese and olives cut fine mixed with
mayonnaise.
3. Equal parts of cream cheese and pimento.
4. Ham, veal, or sweet breads sliced thin or minced fine with
boiled egg cut fine.
5. Beef or tongue chopped fine with Worcestershire or horseradish
sauce.
6. Raisins and nuts chopped fine and moistened with grape juice-
7. Nasturtium blossoms and stems and bread and butter packed
in a box over night to perfume the bread. Garnish with fresh
blossoms.
8. Crushed maple sugar with thick cream with whole-wheat bread,
or nut bread.
9. Marmalade and chopped nuts on white bread or sponge drops.
10. Sardines (split and boned), lemon juice and paprika.
11. Peanuts chopped and salted with salad dressing, with white or
wholewheat nut bread.
12. Rye bread, chives, and Swiss cheese.
13. Cut fresh bread while warm, spread with a sweet mixture, roll
up and tie with ribbon.
14. Chopped green peppers with mayonnaise dressing.
15. Fresh crisp lettuce with mayonnaise dressing.
16. Cold chicken or lobster, chopped, seasoned, and moistened
with lemon juice or salad dressing.
17. Preserved canton ginger in thin slices with plain bread and
butter.
18. White bread, cold chicken, lettuce, slice ripe tomato.
19. Alternate about 6 layers of white and graham bread. Use nut
or fruit filling and slice across.
20. }4 cup. chopped dates, 34 chopped apple, salad dressing; cut in
different shapes.
Hot Sandwiches
21. Chicken liver with brown sauce and toast.
22. Brown bread, hot fried oysters, and Tartar sauce.
23. Clubhouse, — freshly made toast, lettuce, chicken, and hot
bacon with mayonnaise.
24. Caviar, onion juice, lemon juice, with rounds of toast.
25. Combination, — freshly-made toast, chicken, tongue, bacon,
fresh tomato and lettuce, with mayonnaise dressing.
APPLICATION
Demonstrate cutting bread thin and in fancy shapes.
SANDWICHES 285
1. Egg Sandwich
12 slices of bread 1 tsp. salt
6 egg yolks, hard-boiled 2 tbsp. melted butter
Method. — Mash the hard-boiled yolks through a strainer,
season with salt, and moisten with the melted butter to
right consistency to spread. Cut and trim the bread to
the shape desired, spread half pieces with mixture, cover
with the other half of bread. Boiled dressing may be
used with the mixture.
{Basis for 2 girls, }/q rule.)
2. Chopped Meat Sandwich