Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1891-08-26
SANDWICHES: MAKING THEM.
KEEPING THEM, AND EAT
ING THEM.
BY ANNA BURROWS.

The true sandwich IS ever the most
popular thing at picnics, nee, whetted
by fresh air and unusual exercise, the
average appetite calls for something
more substantial than the usual picnic
assortment of cake. IL sufficient food
of the right sort was prov ided less evil
would follow in the train OF picnics.
and doctors would find such gatherings
less profitable.
Good bread is the first essential for a
good sandwich. As there is usually
twice as much bread as meat in a sand
which, it is extremely important that
it should be of the best quality. Even
if the inside Is tasteiess, one can bear
1t il it is supported by good bread and
butter; but the incest of meats inside
will not atone for sour, soggy, or dry
bread. This is true, in spite Of the re-
mark of witty woman, making the
best of peculiar situa ion In which
she was placed: The best part OF d
ssndwig is always in the middle.
Having secured a loaf of the right
kind of bread. cut off the crust slice
on the end; then butter the end of the
loaf. This is far easier than it is to
butter a cut slice, for thin slices are Of
ten torn in pieces while attempting to
butter them; but by putting the butter
on the end of the loaf, very thin slices
can be cut without any trouble. By sll
means let the butter stand for time
in a very warm place, that 1t may DE
spread evenly; for nothing is more dis
agreeable than to hnd here and there a
lump OF butter and the rest of the
bread bare.
Bread one day old is better for sand
witches than that just baked The
crusts may or may not be cut off; at
any rate, do not do it until the sand
wich is put together; then trim off the
edges evenly. To many tastes, how
ever, the sweet, tender crust is an i'm
provement rather than the reverse
Sandwiches may be cut in the square,
diamond, or triangular shapes; fancy
| cutters may also be used to give d
| greater variety OF shapes. Whether
for picnics, afternoon I, as. or evening
parties, do not make them too large
never over two or three inches square.
Meat for sandwiches. whether beef,
ham or tongue, unless very tender, is
best prepared by ohopping and mixing
the right proportion of seasoning with
| it, rather than hiding between the
slices of bread tough meat, with here
and there q lump of fat, and almost
| covering it with dabs of mustard. A
certain proportion OF fat is an improve
ment in chopped meat; but no one
cares 10 find sandwich half fat, or TO
bite unexpectedly into a mustard plas-
ter. Oftentimes several kinds of meat
may be chopped together for this pur-
pose. Scraps may be utilized in this
way, aud plentiful supply of sand
witches prepared for a suddenly ar
ranged excursion, when other meats
could not be cooked and canned goods
were out of the Y Iestion. When slices
! of meat are used they should always
be cut across the grain, and be quite
thin.
Hard boiled eggs have long been
| constant attendants on plcnies, but may
we'll be superseded BY
Ego SdndtVfches.-The are not tc
! be made by q recipe which once ap-
peared for them: boil fresh eggs five
minutes; peel, take a little white of
from each end; cut the rest in foul
slices, and put between bread and but
ter" That compound would be but
little better than the egg in its natural
state. Hardboiled eggs, for any pur'
pose, should be cooked in water lusi
below the boiling point not less thai
twenty minutes; then the yolk, INSTEAD
of being tough will be soft and mealy
! To make sandwiches, use eggs thu
b lied; chop fine; add teaspoon ful
of butter for each egg and salt anC
pepper to season, mix we'll together
The butter IN the mixture holds 1t to
gether when cold. spread on slices o
buttered bread, and put them together
A little chopped ham may be mixed
with the egg for variety,
Chicken Sandwiches. Boil tht
the chicken, remove all bones, etc
and chop the meat; season with sal
and pepper, and celery or celery salt
If liked. Boil the broth down TO {
small quantity; mix with the meat
pres, so it can be cut in slices, end pu
between slices of bread, or the chicken
may be chopped with celery and mixec
with salad dressing and thus max,
chicken-salad sandwiches.
Cheese Sandwiches. - Crate tn
cheese and make into a paste, with
little cream or melted butter. If liked
season with salt, cayenne pepper, an,
mustard Spread this paste on thil
slices of bread, and put together.
regular picnic goers, are even NOR;
Troublesome than the former; for
though the yolk and white are elway
falling apart, and the bits of shells sur
to appear when least expected, the ol
from the sardines is sure to ruin some
body's dress, while somebody else cut
his fingers in trying to get the bo
open.
Sardiae Sandwiches may be mad
with bread. Drain of the oil; lay tn
sardlnes on soft paper to absorb all III
oil possible. Pick over with sllve
knife and fork, removing the bonei
etc, and mincing fine. For a box c
sardlnes, use the juice Of a small lemor
and one or two teaspoons full c
melted butter a speck of cayenne pep
per and salt. Sometimes the miXtur
is rubbed through sieve, but that
not necessay in every case. Spr a
the bread with this paste. Oil woul
be preferred TO melted butter by many
aud sometimes slice Of ripe tomato
put in each sandwich.
.Salnaon Sandwiches. - Canned Q
fresh salmon may be prepared yer
much like the sardines, and makes yer
acceptable sandwiches. Slices of CT
cumber make an agreeable addition
these.
lobster ldyo1rntse SrndUick
merely a convenient way Of carryin
lobster salad to a picnic, and lie pr
pared like the chicken salad.
When preparing for picnic, remeu
ber that mbination of bread an
cake does not form an agreeable sand
wich; therefore, pack them separately
Also remember that sandwiches DIR
quick Y, and are often broken by care
less packing; SO 1t is best to put thel
In box, r IN oiled paper, OF wrap
damp napkin around them. At pi'
mic, as at home, it is not an over-suI
ply of expensive articles that iurnish'
the most comfort, but the careful pref
aration OF the simplest materials.
I