S. T. Rorer

“ 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. Compressed 10yeast is always to be preferred, but if one cannot get it, the next best is good home-made yeast. Bread for sandwiches must be baked in rather large square pans, and must be just a little lighter and softer than bread for the table. The following recipes will, I am sure, help the “out of town” housewife. Nut bread is usually made into simple bread and butter sandwiches ”

“ White Bread
Add a pint of water to a pint of scalded milk; when lukewarm add one compressed yeast cake, moistened, and a teaspoonful of salt. Add sufficient flour gradually, beating all the while, to make a dough. Knead this dough until it is soft and elastic, and free from stickiness. Put it into a greased bowl, stand it in a warm place three hours. Separate it into loaves, knead five minutes, put 13the loaves in square greased pans and stand aside until very light. Slash the top with a sharp knife, brush with water, and bake in a moderate oven three-quarters of an hour. ”

“ Farmer's Egg Sandwiches
Put six eggs into warm water, bring to a boil and keep at boiling point, without boiling hard, for a half hour. Throw them into cold water, remove the shells and cut them into slices lengthwise. A very fine wire is best for cutting eggs. Butter the slices on the loaf, then cut them off, cover with slices of hard-boiled eggs, dust lightly with salt and pepper. Spread the eggs carefully with sandwich dressing, put on another slice of buttered bread, press the two together and cut into triangles. If you have lettuce or cress put a leaf over the dressing. ”

“ 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. ”

“ 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. ”

“ It is not necessary to be a vegetarian to desire a change from a meat diet. There are health reasons often demanding abstention from meats; or economy may be an impelling motive; or a desire for change and variety in the daily bill of fare may be warrant enough. ”

“ These are usually served cut into rounds with an ordinary cake cutter. If you cut these economically you can make one good sized round sandwich and a crescent from each, or if you use a very small cutter you should make four round sandwiches. ”