New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1890-08-17
HOUSEHOLD TALK.

INTERESTING NOTES FOR MEN AND WOMEN
1t is pity that the American housewife is so con-
ventlOnal In her methods and seldom throws any
originality or flavor into her cookery The sandwich
appears in form supper tables and on luncheon
tables and at picncs-whercver 1t is Although
1t is not really bad, 1t is decidedly commonplace
There are dozen methods of preparing bread with
meat which equally convenient to handle and
more useful and appctizing than the fat sandwich
With good, moist homo made bread day Old dainty
rolled sandwich may be prepared This method
presents the attraction Of surprise and not so much
surface Of bread appears it is not so apt to become
dry when packed away in a basket for picnic
In order to prepare rolled sandwich, or sandwich
OF any kind, the crust Of the bread must first be
trimmed Off, though ii should be wasted but
dried in the at convenient time, rolled and
sfed and added to the store Of crumbs for breadng
Half slice Of ordinary loaf Of bread is large enough
for single rolled sandwich 1t must be cut about
quarter of an inch thick Butter ID daintly spread Is
with pOtted ham, tongue or any suitable meat or fish,
Begin TO roll carefully turning the bread and rolling
1t In firm roll. Pin little strip Of cloth or paper
around each roll to keep it in place, if the sandwiches
are for picnic use: lay them all in napkin in tho
basket. If they to be served home luncheon
it will be sufficient to pile them plate with
napkin pinned firmly around them until luncheon is
| ready
dainty method of preparing bread with meat is in
canape form. Slices of nice homemade bread at least
a day old are cut in oblong pieces freed from the
CRUST, about IL by IL inches in size; or in little
circles with cake cutter, about two inches In
diameter. These slices of bread should be a quarter OF
an inch thick. As a sufficient number are
cut. begin tossing them in sautc pan with little
butter. AS they fried a golden brown on
one side, turn them and fry them the other
When the canapes fried, set them aside and when
they are cold spread them with any mnce of meat
on RSft that T,o,~ rign
spread with cavare or with little minced lobster
dressed with oil, vinegar salt and pepper To make
anchOvy canapcs, spread the pieces when cold with
little anchovy butter. Rinse of the little fish
off with cold water. DRAIN open and trim Them Place
four little strips Of anchovy each canape, fill the
three little strips of ish-the first with the chopped
white of hard boiled the second with fine chopped
parsley and the chopped yolI of hard boiled eggs.
season each canape deity and pack them away for
luncheon party top of the other. with plain
slice of bread top of the last and napkin
pinned around them. little patede folk gras is
very nice on canape, although a mince OF fish IS
generally used.
An excellent way Of preparing little oval French
rolls for picnic luncheons is to crate the hard crust
from them, cut out piece of the crust top and
remove the cIumb from the inside OF the roll Be
careful to save the piece Of crust which has been cut
ont for Have ready a mince of chicken and
tongue, which has been seasoned with OIL vinegar,
salt ana pepper for several hours. Add 10 the meat
after 1t IS drained from this marnade, little chervil,
tarragon and chivcs any OF these herbs that You
have. Mix the whole with mayOnnase dressing and
fiji the rolls. replace the of and dish them
on napkin for luncheon. II they prepared for
a picnic, they should be rolled carefully in napkin
so that the covers may become displaced. mnce
Of lobster of salmon dressed exactly the chicken
and tongue. is delicious filling for these rolls.
Even plain sandwich becomes very excellent II ID
/ IS served daintilV Pieces q bread for sandwiches
should not be cut over II by II inches in size
and never over quarter OF an inch thick. Butter
each piece Of bread lightly, spread one piece with
wafer like slice Of ham tongue. just fitting it,
Spread the meat with little mustard and reverse
| another slice of bread and butter on It. To keep
the slices moist number should be laid together I'm
| a napkin. luncheon Of such sandwiches al these
with cantcloupes. icccOld AID eaten with salt and
pepper. formed rustic rcpa,t in fshermans cottage
which woman who had gone the world over and tasted
the delicious fare declared the best meal she
| had ever eaten.