Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-01-11
NAMED AFTER A LORD
Origin of the Sandwich, None So
Popular With All Glasses.
A VARIETY OF RECIPES FOB THEM.
EIlice Serena's Directions for Haking Ap-
- petizing Dishes.
THE sUBsTASTIALS AND DELICAcIEs
WRITTEN FOR THE DISPATCH,

Ihe term SANDWICH, now so Iamlilar,
especially to the travelling public, is of
singular but well authenticated origin. It
takes the name from Lord Sandwich, a
member of the English peerage, now dead.
This noble lord, as it is reported, was ad-
dicted to gambling; and the gaming table
had such fascination for him that on many
occasions he did not leave it for his meals.
but had his servants bring to him, to satisfy
his hunger. pieces of meat and fowl placed
between slices of buttered bread, which he
devoured in the intervals of the game.
He was also a famous rider after the
hounds, passionately fond of the race course
and an all-round sportsman generally.
Having acquired decided liking for the
meats and bread prepared in the
convenient form indicated, q liberal
supply was constantly part of his lunch
con, necessary and incident to his avoca-
tlons. For like purposes it speedily became
popular with that set; and thence, presuma-
bly, by the operation of the principle of evo-
luton, as also the principle of natural Sc
lection, it has developed into the innumera-
bic species and the corresponding magnitude
in which we find il at this day.
In Everybody's Mouth.
And thus most literally the name of this
"worthy peer" is at one time or another in
almost everybody's mouth. Like yelling
ton boots and Broughaln carriages, the name
of the man is known better than the man
himself.
The sandwich family is very extensive
one-any meat, fruit or vegetable which
may be eaten between buttered bread may
be classed with the connection. The bread
used for this purpose should be day or two
old, light and sweet with the cells close
from thorough kneading. In no case should
it be stale. 1t must be buttered lightly be-
fore it is cut from the Loaf, and the slices are
to be very thin, with the crust removed.
The meat should be finely minced, and may
be seasoned variously. In addition to salt
and pepper, mustard is frequently used, and
with many cayenne and ancnovy paste are
in high favor.
Can Use Warm Meat.
They may be cut in variety Of shapes;
into rounds, squares, diamonds or fingers.
The sizes and shapes, however, should be
uniform. When the sandwiches are made
and pressed together gently they should be
arranged neatly on large platter, gar
nishei with crisp lettuce leaves, celery tops
or parsley sprigs. When properly made
and dainIiIy served they are tempting NOR
sells to those an hungered. Sand
wiches may, OF course, be made OF warm
meat as well as with cold meat. Some think
that juicy, tender broiled beefsteak, just
off the gridiron, we'll seasoned with salt and
pepper, and laid between rather thick slices
of buttered bread, tastes better in this way
than any other. In like manner broiled
bacon and broiled sausage may be enjoyed
BY those who like stronger food.
Sandwiches. however, such as these are
:kl- ioh
associates with the term. By those unaccus-
toned to making anything but the ordinary
ham or tongue sandwich, the following rec
ipes, We trust, will be considered worthy of
trial:
EGG SANDWICHES.
Boil half dozen fresh eggs for ten minutes
and throw into cold water.
When cold remove the shells. cut in neat
slices and form into sandwiches.
Add to the seasoning dash of cayenne.
This sandwich may be varied by mincing the
eggs mixing with grated cheese and little
melted butter.
sARDINE SANDWICHES.
Drain the oil from dozen sardines. scrape
off the skin and skin and take out the bones.
Add the yelKs of four hard boiled egg and re-
duce to a paste.
Season to taste and spread on buttered bread.
LENTEN SANDWICHES
Cut thin slices of buttered graham bread,
and spread with minced watercress and grated
Parmesan cheese.
OYSTER SANDWICHES.
Put a quart of raw oysters into a colander,
dash with cold water and drain on napkin.
Mince season, add a half cupful each OF
melted butter and cream, two beaten eggs and
half dozen crackers, rolled to powder.
When thoroughly mixed put in stew pan,
set in pot of boiling water and stir TO
Sci to cool, and when ready to make the
sandwiches cut in thin slices.
BREAD AND BUTTER SANDWICHES.
Cut into small squares and press together
thin slices of buttered white and brown bread.
Serve with raw oysters or salads.
CHOCOLATE SANDWICHES.
Spread on thin slices of buttered bread sweet
chocolate that has been grated, and softened
by keeping in warm place.
CUCUMBER sANDwIcHEs.
Take fresh, tender cucumbers, pare them and
let lie in cold safted water for half an hour.
Slice very thin. season with salt and pepper
and arrange on thin slices of buttered bread,
with little grated onion.
ONION SANDWICHES.
Mince a Spanish onion with three hard
boiled eggs, season. and spread on crustless
bread, buttered
BISCUIT SANDWICHES.
The biscuit for sandwiches should be about
three-quarters of an inch thick-light and
sweet.
Split them. spread lightly with butter, and
place between them minced meat of any kind,
seasoned to taste, with a little mustard or
anchoyy sauce added.
MUSHROOM SANDWICHES.
Mince fine, cold-boiled tongue, cold.boiled
beef and boiled mushrooms, season, add little
French mustard and spread between buttered
bread.
The general recipes following have been
well testedi
DoUGHNUTs.
To quart Of boiling milk add half pound
of butter.
and pour over them tne Dolllng mix, stirring
When nearly cold stir in teacup of yeast,
a spoonful of salt and -four enough to make
When this is quite light knead in -four to
make a soft dough- add two grated nutmegs
and little powdered mace.
When very light roll out thin, fry In boiling
lard and dust with cinnamon and powdered
sugar.
CHERRY PUDDING.
For this excellent pudding take one quart of
-four, three heaping teaspoonfuls OF baking
powder, a half teaspoonful OF salt and tea
spoonful of sugar.
pint of sweet milk and three well beaten eggs.
Stir rapidly for few minutes and add a
quart of ripe, seeded cherries.
Pour into a mold and steam for two hours.
Serve with cream and sugar, or pudding
sauce.
APPLE CUsTARD.
Make rich paste, line the tins. glaze with
egg and fill with thinly sliced apples.
Cover with custard made as follows, and
bake with or without an upper crust.
To one cupful of sugar add one egg, the
Juice OF a lemon and lump of butter large as
q walnut,