The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1891-08-19
SANDWICHES.

Whether for picnics, teas, receptions,
weddings, or . simple lunch, there Is
nothing more enjoyable, declares Carrie
May Ashton, in the New York C6ssr0er,
than dainty sandwiches. The old-fash.
ioned way to make sandwiches was to cut
huge slices OF bread, spread them thick
ly with butter, and place between them
large slices Of cold meat, usually ham OF
beef. No wonder people grew tired Of
them, and preferred almost anything
else. To-day they are entirely different.
Bread at least two days old is required
for them, but it must. be moist and nice.
Cut very thin slices from the loaf, with
. very sharp knife, and spread them
thinly with nice fresh butter, and then
with a filling of meat. Cut them in
small, odd shapes diamonds squares,
octagons, etc. Wrap them all up in a
large napkin that has previously been
wrung out in cold water, and put away
in a moist, cool place until ready to
serve. No crusts should be used. Tiny
rolled sandwiches are dainty and pretty
for weddings or receptions, and easily
made.
Chicken Sandwiches Spread your
bread with butter and then with the fol-
lowing filing: 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, and mustard, if you de-
sire, but it does 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 veal roast, and
moisten with veal gravy, spread between
thin slices of bread that have been but
tered and cut in odd shapes.
Corn-beef Sandwiches - Chop fine
some corn-beef, add tablespoonful Of
vinegar or lemon Juice and a 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 mako perfectly smooth and easy to
spread. This makes delicious filing.
Ham Sandwiches-Melt three ounces
of butter in q saucepan and stir it until
it becomes creamy, then add the yolk of
an egg, little salt, pepper and mustard,
and half a pouad of lean ham finely
chopped. Remove from the fire and cool
before spreading between your sand
wiches.
Tongue Sandwiches-Chop fine some
cold tongue. Take the yolks Of two hard
boiled eggs and rub smooth with little
cream, add little salt, cayenne pepper
aud teaspoonful ofmustard. Mix we'll
with the, chopped tongue and add enough
cream to make perfectly smooth. Spread
this on thin buttered slices Of bread,
press together and cut in the desired
shapes.
Egg Observation-Disclosures the shells
from four or five hard-boiled eggs and
cut in very thin slices, season we'll with
salt and place between slices of buttered
bread.
Nut sandwiches-Chop English wal
nuts, almond, butternuts, hickory nuts
or 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 buttered bread.
Serve with coffee, tea or cocoa for recep-
tions. These are delicious. Mixed nuts
can be used or only one kind according
to ones inclination.
Sweet Sandwiches-Spread your bread
with butter and then with raspberry,
strawberry, blackberry, currant, peach
or grape jelly or jam, and either roll or
put on another slice of buttcred bread
and cut in fancy shapes. These are among
the latest 'sfads' for afternoon receptions
and parties. Sometimes sponges or cream
cake is used instead of bread for these
dainty sandwiches, bat it is liable to
crumble and bread is always surer. 1t is
wise for every housewife to have some
thing on hand from which she can pre-.
pare sandwiches in very short time in
case of emergency, for she is often called
upon to get up a lunch for picnic, party
OF sociable.