Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1885-08-28
All About Sandwiches.

Tie sandwich IN the chief article
N all luncheons, aud 10 know Just
how to make it IL M accomplishment
To be proud of. The .iryonam gives
the following directions:
Sandwiches TO be good must be
nicely made. The bread must he
Meth r too stale nor too fresh; it
must be cut into thin pieces not
larger than three inches by four,
dnintily spread with butter, and two
slices put together with some relish
between Ham sandwiches are the
most common. The ham should be
we'll boiled; it is then chopped very
fine or grated, spread evenly over
one slice Of bread, the second placed
over it. and the two slices pressed
gently but firmly together. The
ham may be seasoned by incorporat-
ing a small quantity OF mixed mus
tard with it before spreading on the
bread. or it may be left plain. The
mustard, however, is generally
liked, and adds to the relish. When
II IL not convenient to boil whole
ham, and but small number of
sandwiches are to be made, the ham
may bc nicely cooked by cutting into
thin slices and s,eaminG until thor
oughly done. Sandwiches may also
bc made out Of light rolls, but bread
il best for the purpose. They may
DO varied indefinitely by using differ
ont kinds Of filling The following
will bo found nice relish for filling,
aud will give considerable variety.
Place ono cupful Of grated or finely
chopped ham in an earihern bowl,
add two teaspoonfuls Of mixed mus
tard. one third cupful of any kind
Of sour pickle. minced as fine as pos.
s,ble, and two teaspoonfuls of melted
butter. Stir and work together un-
I'll all is mixed into smooth mass.
The yolks of two hard.boiled eggs
may DO added. Cornei or plain
boiled meat makes good sandwiches.
Chop fine. to oach cupful add one
level teaspoon Of salt. one of pepper,
one o! mustard, two tablespoons Of
melted butter, or four OF the water
in which the meat was boiled. Mix
thoroughly. A good spiced filling
can be mado by changing the sea-
soning; instead Of the pepper and
mustard. use one.third teaspoonful
OF allspice, not quite so much CHINA
mon, and q small pinch OF ginger.
Tongue for sandwiches should DO
chippcd into very tiny pieces. or
chopped. A small quantity Of mus.
tard on ii is a great improvement.
but il will require no other season.
ing. Still another filing is made as
follows: Take one can OF fresh or
picked oysters; drain from the
liquor, and look them over carefully
TO remove all bits OF shell. With n
sharp knife cut each oyster into
,hree or four pieces. Crate stale
bread or crackers; to each cupful of
prepared oysters tsko one cupful of
crumbs, and enough liquor to par-
TALLY moisten. Have ready pan
with small quantity Of melted but.
ter; run in the oysters after they
have been well mixed with the
crumbs. and fry brown, but not
hard. Spiced beef is always better
rslishsd than plain meat. Remove
all bones from q piece weighing
about four pounds; rub it we'll with
cinnamon, allspice, pepper and eel
cry salt. Roll tightly and tie. Boil
until done enough in water to cover,
to which has been added one. third
Of an ounce Of each OF the following:
Ginger. cloves, cinnamon, allspice
and mace. When cold, dust off all
spi,e adhering to the outside, aud
cut in very thin slices.