Sandwiches Recipe
Sandwiches may be made from one of three or four kinds of bread; whole
wheat bread, Boston brown or oatmeal bread, white bread and rye bread
made into square, deep loaves; in fact, all bread used for sandwiches
should be made especially for the purpose, so that the slices may be in
good form, and sufficiently large to cut into fancy shapes.
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. If the meat is slightly moistened with cream or olive oil,
sandwiches for traveling, provided each one is carefully wrapped in
oiled paper, will keep fresh three or four days. The small French rolls
may have the centres scooped out, the spaces filled with chicken salad
or chopped oysters, and served as sandwiches. The rolls may be made
especially for that purpose, not more than two inches long and one and a
half inches wide; with coffee, they make an attractive meal easily
served.
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.
Turkey, chicken, game, tongue, beef and mutton, with their proper
seasonings, moistened with either mayonnaise or French dressing, make
exceedingly nice sandwiches.
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