The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1895-03-30
RECEIPTS OF PRODUCE.
FRIDAY. March %.
FOR THE TABLE.

With the coming OF spring begins of course the
picnic season, and now every instinct seems To
lead TO the open fields, the mountain or the beach,
ana In anV case the picnicker must take with him
the well-filled basket which will go far to make the
Trip success. But what shall the basket contain
In nine cases out of ten the answer will begin with
sandwiches" and end with fruit. Cake should be
taken In small doses, and is not an indispensable
article at BEST If the lunch is to be taken the
beach fire can be made with driftwood and brush,
and cup Of coffee be had which for excellence
VIII oDllterate the memory of all former cups Of
that beverage; but the sharp salt air may have
mad Its share in accomplishing that result.
For mountain climb the basket must be as
hght as possible and the food in condensed form,
SO that In this sandwiches seem to be pre-
emlhently the thing But there sandwiches
ana sandwiches, even leaving out OF the ques-
ton the heavy ones, made of thick slices of bread
and hunks of meat, which only hungry schoolboys
ot ;In ara-Workng men can attack successfully We
VIII consluer only the cruStless, thny sliced art-
,s aSo put .hey may be made either from white
graham or steamed brown bread. There is sort
OF sandwich bread which is called steamed bread
IN Whlch the crust is very tender. This Is made so
py inYertlng the pan in which the loaf has risen
and Is ready to be baked into q drpping-pan and
BAKING In this way. When this bread is very fresh
ana AFTER the crust has been removed, it can be
buttered thiny cut in the thnnest possible slices
ana each slice rolled but care must be taken that
the pieces to be rolled have no rough protrudng
corners, or they will refuse to stay rolled
w hen half a dozen slices in shape lay them
oogeener and pin about them band of thin white
cloIh II they seem disposed to be unruly. If tri
angular sandwich is to be made, butter but one
sllce and lay it upon unbuttered press the
Two together and cut the slice diagonally. Some
Times slice of white bread is put between two of
graham, or the order is reversed.
sandwiches made from steamed brown bread
must De Duttered with unsalted butter and it
De USED with lavish hand: and of late sandwich
made by putting between slices of brown bread,
prepared as mentioned, a layer of chopped pea
NUS whlch nave been freed from shells and skins.
IhiS peculiar article of diet Is really very nice,
and one is led into eating an indignantly large
quantity: The brown bread is very easily made
thouSh 1t requires three hours cooking. 1t is
made by mixing two cups of unsifted graham -four
with one cup of cornmeal, which has been sfted,
with teaspoonful of soda and equal quantity
OF salt To these add three-quarters of a cup of
syrup and two coffee-cups of milk, which may be
Vanced in the latter direction, or It will be coarse
grained: The bread is to be poured into buttered
thiru IN oulk, and steamed three hours and baked
haf an hour in slow oven. The baking would
better be dispensed with in the bread is TO be
useo Tor sandwiches, as that process is only in
tended to give the loaf palatable crust
For pure nourshment the sandwich made from
Drown bread ana peanuts viii probably take the
foremost rank, unless that place be awarded to the
preparation OF graham bread and paste made
from the frlole after it has been boiled and fried
'L1 ae3Icih way ana then put through colander.
But these are not the most delicate if they
most nutritious Of sandwiches, and must
turn 10 the steamed loaf dennded of its for
the dalntlest preparations. Where several people
are to share the lunch basket it is best to make
variety IN the sandwiches and to distinguish each
1t IS good plan TO make the different kinds in
slightly different shapes. If the plain bread and
Dutter IS cut into triangular pieces make the
chlcken INTO long rectangular strips and the pate
into rounds-rather wasteful way, to be sure, but
warranted once in white.
The chicken sandwich can be made from either
roast or bolled chicken, giving preference to the
latter and as there is nothing much more unbeau-
tiful than the action OF pulling a whole slice of
meat out at the first bte-not to speak of the dis
disagreeable necessity of eating the rest of the
bread and butter plain, it is advisable TO make the
chicken, tongue ham as fine as possible and
these three ingredients be used separately or in
combination They must be chopped and then
pounded TO paste, and mixed with an equal
quantity OF very thick spicy mayonase and
spread upon unbuttered slices of bread salad
sandwich is made by laying between the slices OF
bread, after 1t is spread with the chicken or meat
preparation, leaf of lettuce wet with tarraeon
vinegar and cut to fit the sandwich.
Ihere comes PURGE of fried gras in small
lozengeshaped tins, which makes a delightful
variety for the lunch basket to use this butter one
slice OF bread and spread the PURGE upon the other
and press the two together. These can be cut into
shape with cooky-cutter, and can be varied bv
adding anchovy butter instead of the plain article
TO make the anchovy butter wash six anchovies
remove the bones and mix them with twice their
weight In butter, season with cayenne and press
an through very tine seive; this can be set away
in a bowl and used it is wished and makes a
pleasant change from ordinary butter to spread
upon bread or crackers.
There is a sandwich made from toasted bread
and anchovtes which is immensely liked by many
In this case the bread used must be rather less
than quarter of an inch thick and toasted quickly
on both sides to delicate brown, and as soon as il
comes from the stove each slice is split in two with
a sharp knife and the inner surfaces spread with
anchovy butter and an anchovy laid in.
These are something in the nature of a sandwich
Wnlch is served not for picnic baskets. but hot
little supper dish when Welsh rarebit begins to
pail. Small rounds cut from thinly sliced
bread, and these are fried golden brown in butter
then drained on paper and one-half of them spread
with either the chicken tongue paste. The other
half OF the fried croutons then placed upon the
prepared rounds, and on each sandwich is placed
small ball made from equal quantities of butter and
Parmesan cheese. A few minutes before serving
place these in the oven on pan lined with paper
a O. hrOu