Sandwich

“ A sandwich spread is another entertainment easily given by a “bachelor maid.” This is a meal at which everything, barring the tea and coffee, is served in the form of a sandwich. Not until one has tried does one realize to what excellence and variety this form of viand lends itself. Deviled ham sandwiches, egg sandwiches, cheese sandwiches, lettuce sandwiches, potted ham, potted fish, potted cheese sandwiches, pineapple sandwiches, peanut sandwiches, cucumber sandwiches, tomato sandwiches, walnut sandwiches, oyster sandwiches and so on indefinitely. ”

“ A sandwich that is high in food value may be used as the main dish in a light meal, while one that is comparatively low in this respect generally accompanies another dish, as, for instance, a salad, or is used to take the place of plain bread. ”

“ Nothing in the whole range of foods presents such a wonderful opportunity for variety. The sandwich is the handy thing for suppers, teas, social calls, school lunch baskets, picnics—but where can you not use it to advantage and enjoyment? In this book Mrs. Rorer has given a lot of new, original recipes, with some very odd ones. She has drawn upon her wonderful knowledge and inventive faculty and the result is a bewildering array of delectable sandwiches. ”

“ The flavor of a few drops of onion juice is relished by many in any kind of fish or meat sandwich, while others would prefer a few grains of fine-chopped parsley.
When salad sandwiches are to be prepared, chop the meat or fish very fine and mix it with the salad dressing. Celery, cabbage, cress, cucumbers, tomatoes or olives may be chopped and added to the meat with the dressing. When lettuce is used, the leaf is served whole, the edges just appearing outside the bread. Any one of these vegetables, combined with a salad dressing, makes a delicious sandwich without meat or fish. ”

“ And now for the recipes themselves, and as savoury sandwiches—and, indeed, sandwiches of every kind—are always favourites we will have a friendly chat concerning them before passing on to cakes and biscuits.
For the foundation of all sandwiches, we must use evenly cut, and not too liberally buttered, bread, and be very careful that our seasoning is generously used, but with discretion. To crunch a lump of salt in a sandwich is by no means a pleasant experience. ”

“ All cheese sandwiches are most excellent served with imported or domestic ales and beers. We have found that a sandwich made of "Gluten Entire Wheat Flour" bread, buttered without any filling, is very nice with ales or beers and highly relished by men "who know." ”

“ If, however, sandwiches are to preserve their charm they ought not to appear more than once a week, and they ought not to be made of similar materials twice in two months. A sandwich is never so much appreciated as when it is a surprise, and it certainly lends itself to surprises more than any other preparation that can be named. There is no end to the ingredients, the combinations, the appetising morsels which can be introduced into a sandwich. Every sort of meat—tinned, potted, and preserved, roast, boiled, and stewed ”

“ Now, there are sandwiches. Once let a housekeeper acquire a reputation for a particular brand of that edible, and it’s like getting her to change her religion to induce her to try making any other sort. But it requires only a very little time, with a fair amount of common sense, to have a sandwich repertoire that will enable one to get through a fairly long season without repetitions. ”

“ The bread is stringy enough and the meat tough enough to be cut as thin as might be desired, but the puzzle is how any one can acquire the skill to cut it, that way. But they do it. The English sandwich is more an object of interest to me than the obelisk, and is just about as digestible. ”

“ In the hour of need it is never found wanting. To dine well, authorities have proclaimed in ex cathedrâ utterance, you must lunch lightly; but not, therefore, does it follow that the light luncheon should be repellently prosaic. Let it be dainty—a graceful lyric—that it may fill you with hope of the coming dinner. And lyrical indeed is the savoury sandwich, well cut and garnished, served on rare faïence or old silver; a glass, or perhaps two, of Bordeaux of some famous vintage, to strengthen its subtle flavour. ”

“ The sandwiches were finally made—we remember we were told we had spread the butter too thick. Then we carried the tray in beside a grate-fire, just an ordinary gas-grate, but if it had been the fires of the eternal dawn it couldn't have seemed any more cheering. Sunlight streamed in through the window on a big bowl of daffodils, themselves like a great splash of sunshine. Outside in the street youngsters were at play. We never even yet eat a certain kind of sandwich that we don't remember.... ”

“ Nasturtium Flowers, Olives, Nuts,
Jams or Jellies Cut the bread into slices one eighth of an inch thick, and remove the crust as directed above. The filling of a sandwich should be as thick as one of the slices of bread. After the sandwiches are prepared, using the whole slices, cut them into the shapes desired. This may be small squares, fingers, triangles, circles, or hearts, as the fancy or occasion dictates. Where a variety of sandwiches are being served at the same time, each variety should be cut alike, but of a different pattern from the others, and the dish garnished distinctively. ”

“ A chef at the New York Athletic Club once improved on this by first sandwiching the Swiss between a slice of ham and a slice of chicken breast, then beating up a brace of eggs with a jigger of heavy sweet cream and soaking his sandwich in this until it sopped up every drop. A final frying in sweet butter made strong men cry for it. ”

“ THE DOUBLE I was having lunch in one of those places where you stand and eat sandwiches until you are tired, and then try to count up how many you have had. As the charm of these sandwiches is that they all taste exactly alike, it is difficult to recall each individual as it went down; one feels, too, after the last sandwich, that one's mind would more willingly dwell upon other matters. Personally I detest the whole business—the place, the sandwiches, the method of scoring—but it is convenient and quick, and I cannot keep away. On this afternoon I was giving the foie gras plate a turn. ”

“ CELERY SANDWICH
Chop and then pound to a paste the yolks of five hard-boiled eggs, a small piece of butter, a little salt, a teaspoonful of anchovy sauce, a teaspoonful of curry powder, a teaspoonful of bread crumbs, and a tablespoonful of French dressing. The paste should have the consistency of butter. Spread it between thin slices of buttered bread, placing a lettuce leaf in each sandwich. Trim and cut in the usual manner.
FISH SANDWICHES
Any cooked fresh fish picked into bits, well seasoned with salt and pepper and moistened with mayonnaise, makes an excellent filling for a sandwich. ”

“ Breads containing sugar or molasses are most pleasing when used with a sweet filling. Banana sandwiches are much improved by the addition of lemon juice or Salad Dressing. Nuts are often combined with both sweet and seasoned materials; their use gives opportunity for variety. Chopped raisins and nuts may be moistened with grape juice and used as sandwich filling. Chopped dates, apples, and nuts mixed with salad dressing make a pleasing filling. Crushed maple or brown sugar mixed with cream or butter and used with whole wheat bread is a favorite sandwich among children. ”

“ A different kind of invention has preserved the name of the fourth Earl of Sandwich, an eighteenth-century nobleman, who was so fond of card games that he could not bear to leave the card table even to eat his meals, and so invented what has ever since been called by his name—the sandwich. ”

“ Relishes.—Raw vegetables and pickles add crispness to the sandwich lunch. Try carrot and celery sticks, pieces of cauliflower or turnip, sliced cucumber or onion, or crisp lettuce leaves rolled together.
Desserts.—With soup or salad, use cake or cookies for contrast. If the main dish is sandwiches, choose a juicy fresh fruit.
Fresh fruits are easy to pack and popular. As a change from the often-used apples, oranges, and bananas, try plums, grapes, and pears in season. ”

“ Certain vegetables may be used with bread and butter to make very appetizing sandwiches. The vegetables most often used for this purpose are lettuce, tomatoes, cucumbers, celery, and onions. Generally, when vegetables are to be used for sandwich filling, the sandwiches should be made immediately before they are to be served, as they are apt to become moist if they are allowed to stand very long. ”

“ UTENSILS FOR SANDWICH MAKING.--Very few utensils are required for the making of sandwiches, but those which are used must be of the right kind if well-made sandwiches are desired. To cut the bread, a large sharp knife must be used, for, generally, the bread is required to be cut thin and this cannot be done successfully unless the knife is sufficiently sharp. In addition, a case knife or a small spatula is needed for the spreading of the bread. If sandwiches in any quantity are to be spread with a filling besides butter, two case knives or a case knife and a spatula should be provided. ”

“ So the matter was compromised as above.—Oxford University.
Sandwich, a human advertising medium, placed between two boards strapped, one on his breast the other on his shoulders. A “toad in the hole” is the term applied to the same individual when his person is confined by a four-sided box. A gentleman with a lady on each arm is sometimes called a SANDWICH. The French phrase for this kind of SANDWICH, l’âne à deux pannières, is expressive. ”

“ From apples to dogs, from men who do little and make a big fuss about it to men who do much and keep still about it, goes the discussion between a bite at a sandwich and a sip at a mug of alleged coffee brought in from a lunch room. ”

“ MEAT for sandwiches must be boiled the day before. Remove all bone, and press if possible for the convenience of cutting. Bread must also be one day old, and a very sharp knife is wanted. Besides beef, ham, tongue, sardines, egg and salad make excellent sandwiches. When all are cut wrap in a table napkin, packed close together to keep them fresh. ”

“ Coffee and bacon are swallowed in haste, and if you are like the majority, you grab a piece of bacon and a chunk of bread, bang them together into a huge sandwich and put them in the jockey box of your wagon for a lunch at eight or nine o'clock. ”

“ 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 ”

“ While eggs are very valuable in the diet, a lunch with hard-boiled eggs five times each week becomes monotonous, and the appetite of the consumer flags. With skill and thought one can make little scraps of meat or other "left-overs" into attractive sandwiches. Ends of meat, ground and mixed with salad dressing or cream, make delicious sandwich fillings. ”

“ 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. ”

“ Cut crusts from 2 slices of white bread and butter them on both sides. Make a sandwich of these with 1 slice cooked chicken, 1⁄2 slice sharp Cheddar cheese, and a sprinkling of minced ham. Fasten tight with toothpicks, cut in half and dip thoroughly in a mixture of egg and milk. Grill golden on both sides and serve with lengthwise slices of dill pickle.
H He-man Sandwich, Open-faced
Butter a thick slice of dark rye bread, cover with a layer of mashed cold baked beans and a slice of ham, then one of Swiss cheese and a wheel of Bermuda onion topped with mustard and a sowing of capers. ”

“ The most suitable materials for open sandwiches include cream cheese, jam, stuffed olives, chopped parsley, hard-cooked eggs with the yolks or whites forced through a ricer, pimiento cut into attractive shapes, and any other material that will add either flavor or color. Either white or brown bread may be used. After cutting the bread in the preferred shapes, spread first with butter, if desired, and then with cream cheese, jam, or jelly. ”

“ A sandwich set with any of the above articles, placed on the table at a little distance from each other, will look well. The lighter the things, the better they appear, and glass intermixed has the best effect. ”

“ To make sandwiches good, all that is necessary is to bestow a little pains upon them. Let the bread be only one day old, the butter sweet and delicious, the meat cut up small, and the seasoning be judiciously and intelligently introduced, and there is practically no limit to the welcome changes of diet which may be presented under the general term—sandwiches. ”

“ If the crust is to be removed, cut it off the loaf before buttering and slicing.
The filling.—There is an endless variety of filling possible for sandwiches, from slices of meat and poultry, which make a substantial luncheon for picnics, to the dainty fillings used for afternoon teas and receptions. A crisp bit of lettuce leaf with Mayonnaise dressing is always acceptable. Cream cheese mixed with nuts and raisins is a good filling. For a sweet sandwich, jam or jelly may be spread on the slices and possibly a small amount of cream cheese put between. You can invent many combinations. ”