Madison times. (Tallulah, Madison Parish, La.) 1884-1???, 1885-08-01
THE SANDWICH.
It's History and the Best Recipes for
Making it.

Waking IL.
The sandwich was invented by the
Earl of Sandwich, a famous minister of
the time of George III. This neble lord
was hurried by press of private and State
affairs, and, if tradition may be relied
upon, bolted his meals With Yankee like
rapidity. To save time, he would cut a
slice from the loaf and "chunk" of beef
from the huge roast, and. laying them
on top of the other, eat them together to
save time. His friends, observing that
this was his invariable manner of eating
bread and meat, tried the method them
selves. 1t soon came into general use,
and the bread and meat thus combined
were everywhere known as the Sand
witch.
Tongue Sandwich-Take beefs
tongue, freshen, wash and place in
kettle with plenty of boiling water and
little salt. Boil gently and continuously
for at least six hours Take up, and re-
move the skin. Immediately laying il
over the meat again to keep 1t moist.
This should also be done the day before
the sandwiches are wanted.
To make the sandwiches, cut the crust
from the end of the loaf. Spread the
crumb end of the loaf with nice, fresh
butter, which has previously been kept
in warm place to soften until it can be
spread evenly and without Jumps. Then
cut off thin, even slice, and to do this
you must have long and sharp knife.
CIT this slice in the middle from top to
bottom and lay on one half thin slice of
the cold tongue on which has been
spread a very little made mustard.
Place the ether half of the slice, buttere,!
side down on the meat, and trim the
edges till they are even; fyou are very
fastidious cut away all the crust. Fold
them or cover them with a damp tow
till ready to sen1 to table.
Different kinds of sandwiches are
made in the same way by varying the
filling. give recipes for several sorts of
filling which are delicious and reliable
Sardiae Sandwich-Open a small box
of sardines and drain off the oil in a
colander, and then spread on thick soft
PAPER to absorb the rest. Remove the
hack bones, and, one by one, scrapc them
into bits with silver knife and fork
steel will give then an unpleasant taste.
Work into the picked fish little cay.
enne pepper, tablespoonful of melted
butter and the juice of two lemons.
Spread this paste between slices of but
tered bread.
Chicken sandwich-Boil chicken till
very tender, and when done have only
water enough to prevent burning. Re-
move all bone. gristle and skin and
then chop fine. Season the meat with
pepper aud salt to suit taste, pour over
this the liquor left in the pot, and put all
in square bread tin to cool. Slices cut
from this make delicious sandwich
filling. The addition of chopped celery
or little celery salt is an Improvement
for some persons.
Sandwich Of Pate deFoie Gras"-Take
one pound Els liv er, one pound fat salt
pork, one onion, with just enough thyme
and summer savory to give flavor. Boil
tie pork alone one hour. then add the
liver and other ingredients and boil all
together till the liver is soft. Have no
more water in the pot than Just to keep
from burning. Rub the meat through a
strong sieve with the hand: you will
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pulp that is very fine. If you find trouble
in getting it through, wet occasionally
with little of the liquor and rub till
you have nothing left but the skin and
Strings of the liver. And TO the pulp
ground cloves, salt, pepper and mace to
taste. Wet finally with the remains OF
the liquor, but not so as to make it fluid
only thick paste. Put into a jar and
cork. or cover with oiled paper, unless to
be used very soon. 1t will not keep long
unless the weather is cool.
For this sandwich use cold cream OF
tartar biscuit that are not more than an
inch deep. Cut the biscuit in three piece
(the round way), butter and spread with
the paste.
Oyster Sandwich Split small fresh
crackers and butter the insides, being
careful to keep those pieces which he
long together side by side, as they fit
much more neatly. Lay on each bottom
half one large or TWO mall oysters, which
you have previously examined TO see
that they are free from shell. Season
with bits of butter, little salt and a
cash of black pepper; cover with the up
per half Place these prepared crackers
in dripping pan and bake in mod
crate oven from fifteen to twenty five
minutes. The cracker must be thorough
iy heated through, but not in the least
burned. Send to table as soon as taken
from the oven. These should he served
on hot platter, and served with hot
pie knife. They are very nice 10 serve in
The evening with bot coffee or chocol-
ate. and should be accompanied by
pickles.
When meat is used without clropping,
it should always be cut across the grain,
and very thin.