New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1895-06-23
S4NDWfCHES.
WELL-MADE EXAMPLES.

When the Earl OF Sandwich. Lord Commander %
tho Kings Navies laid his slice OF meat between
slices Of bread-probaby to save time. as he was
famous stick for brevity-he little thought that
this simple action his greatest fame would ross
rather than his deeds OF vaor and statecraft-
Yet the Is forgotten and the food Is remem"
bered
The sandwich of to-day Is a delicate DISH which
must be made in the most perfect manner TO be ac-
ceptab.e to n refined taste. The meat must be OF
tender variety pounded to paste ana
thoroughly seasoned. and carefully prepared as .
French mayonnase. There has been an immense
Improvement in bread. and only the very lightest
and sweetest o, homemade bread is At for sand
witches. Brown bread and white bread are both used
The crust should be trimmed OFF and the bread cut
in water-lke siices-not over an eighth Of an inch
thick For the familiar ham and tongue sandwiches
the meat should be in thin slices and should be
simply dressed with thin layer OF mustard, al
suspicious OF rini being removed 1t is an improve
nent to pound chicken 10 paste. Use only the
breast meat and save the darker meat for croQuetteA
coQuilles or some minced dish The meat In
chicken sandwiches may be appropriately dressed
with thin layer OF mayonna!se. Wafer-l!ke slices
OF the white meat OF chicken however. cut from
tender wearing ard simply seasoned with salt. make
a delicious sandwich
In modern days al. sorts OF fancy meats and pastes
are used for sandwiches Fish sandwiches .iade
from salmon and egg. anchovies and egg, or force"
meat OF lobster should be spread on thin slices OF
graham bread Such sandwiches sometimes
served hot and the IS spread on slices OF butt
tered toast. though In that they are properly
called "canape." for the sandwich is a cold
dish
To make an egg and fish sandwich pound the yolkS
OF five hard-boiled eggs and the white OF one In
mortar Add about much anchovy as you have
eggs, and mix In the mortar Add 10 this mixture
teaspoonfl. OF butter to every yok of egg When It
Is a smooth mass. spread 1t on brown bread cut 70
the regulation thickness OF eighth OF an inch.
The Norwegian anchovies that come N kes are
considered better than those that come in bottle
already boned Take the little fishes out Of the
keg a few a, time, soak them in cod water for
two hours or longer open them. and remove the
backbone After cleaning them WELL lay them IN
dish covered with sweet oil until needed.
lite cavIare makes new and very nice sand and
Wien Al nm sand"lcnes sncEa Or o abita nspner WIN
Ported cheese. made from fine Cheshire cheese, -
good thing to keep in the house FOR supper sand.
dry pieces left from good Cheshire cne ,b ,,a
pale sherry and pack it in small earthen Jars.
Marina AIDE lars viii do very wei. for the purpose.
Spread this cheese between slices OF bread or sana'
Served in the latter fashion Il is excellent supper
relish during these suiry evenings when the navor
one OF the incest ways Of serving sandwich y
70 roll IT, When made W in this way. less OF the
Of the s oFiS ns on the outside
Spread the slices q meat paste or Ua
bread fully twenty-foar hours old wiz r.ll prop.
erly Begin very carefully and turn the bread genty
then roll rather firmly Pin Them up 9ne f6 Sy Sne
hours under slight weight that they may reta ,,
their shape: AL sandwiches should be carefui,xx
covered up in napkins soon a. hey are made: an9
should be served soon as possible 70 prevent
their becoming dry on the outside. But II carefully
piled and covered up they vii. keep moist Tor sew
era. hours.