Clinch Valley news. [volume] (Jeffersonville, Va.) 18??-2019, 1891-10-30
SANDWICHES.

Whether FIR picnics, teas, receptions,
weddingsA Nor a simple lunch, there is
nothing NOR enjoyable, declares Carrie:
May Ashtdn,i jim the New York CJscrcer,
than dainty andwiches. The old-fash-
ioned way tomake sandwiches was to cut
huge slices d bread, spread them thick
ly with butf, and place between them
large slices + cold meat, usually ham or
beef. No yonder people grew tired of
them, and preferred almost anything
else. Todd they are entirely different.
Bread ut Leaf two days old is required
for them, bu it must be moist and nice.
Cut very thii slices from the loaf, with
n very shar knife, and spread them
thinly with lice fresh butter, and then
with q filling of meat. Cut them in
small, odd shapes diamonds squares,
octagons, e4. Wrap them all up in
large napSA that has previously been.
wrung out n cold water, and put aYEy
in o moist cool place until ready W
serve. No trusts should be used. Tiny
rolled snnd3iches are dainty and pretty
for weddings or receptions, aud easily
made.
Chicken Sandwiches = Spread your
bread with butter aud then with the fol-
lowing filling: Chop the light meat left
from the fowl you had for dinner very
fine, until it is almost paste. Moisten
this sufficiently SO that it will spread
easily, with melted butter, add little
salt and pepper, aud mustard, if you de-
sire, but it dos not require the two lat
ter ingredients. Cold turkey can be used
in the same way.
Veal Sandwiches Chop the small
pieces that are left from q veal roast, and
moistea with veal gravy, spread between
thin slices of bread that have been but
tered and cut in odd shapes.
Corn-bccf Sandwiches - Chop fine,
some corn beef, add tablespoonful of
vinegar or lemon Juice and pinch of
mustard. Spread as you would other,
sandwiches.
Lamb sandwiches Chop very fine.
some cold lamb, seasoned with salt, and
add enough melted butter or hot gravy,
to make perfectly smooth and easy to
spread. This makes a delicious filling.
Ham Sandwiches three ounces
of butter in q saucepan and stir it until
it becomes creamy, then add the yolk of
an egg, little sat, pepper and mustard,
and half Tolid of lean ham finely
chopped. he novc from the fire and cool
before spreading between your sand
witches.
Tongue SaDdwiches-Chop fine some
cold tongue. Take the yolks of two hard !,
boiled eggs AMI rub smooth with ltde
cream, add little salt, cayenne pepp&
and teaspoonful of mustard. Mix we'll
with the chopped tongue aud ad enough
cream to make perfectly smooth Spread
this on thin buttered slices of bread,
presa together and cut in the desired
shapes.
Egg Sandwiches tho shells
from four or five hard -boiled eggs aud
cut in very thin slices, season we'll with
salt and place between slices of buttered
bread.
Nut andwiches-Chnp English wall
nuts, almond, butternuts, hickory nuts
OF anything else that is nice in the way
of nuts very fine and moisten with melted
butter or little sweet cream Spread
between thin slices of butterel bread.
Serve with coffee, tea or cocoa for recep.
tioSs. These are delicious. Mixed nuts
can be used or only one kind according
to ones inclination.
Sweet Sandwiches Spread your breal
with butter and then with raspberry,
strawberry, blackberry, currant, peach
or grape jelly or jam, and either roll or
put on another slice of buttered bread
and cut in fancy shapes. These are among
the latest 'fads" for afternoon receptions
and parties. Sometimes sponges or cream
cake is used instead of bread for these
dainty sandwiches, but it is liable to
crumble and bread is always surer. 1t is
wise for every housewife to have some
thing on hand from winch she can pre-.
pare sandwiches in very short time in
case of emergency, for she is often called
upon to get up lunch for apicnic, party
OF sociable.