The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1895-06-21
EXCELLENT SIND UICHES
FOR SUMNER DA Us

At some of the most fashionable
gatherings the refreshment are ex-
tremely simple, consisting only OF
sandwiches and coffee, and ice cream
and cake. Herewith are given num-
Der of excellent varieties of SANDWICHES
several of which are new:
English Walnut.-Chop very fine,
or what Is better pound, J 10, of English
walnuts and mix with enough melted
butter or sweet cream so that the paste
can easily be spread between thin
slices OF but cred bread.
Peanut Sandwicbes.-Be sure that
your peanuts are freshly roasted, then
shell and rub off the red skins. Pound
to paste or chop fine and add enough
boiled salad dressing so that it can be
spread easily.
Dressing for same: One tablespoon
butter, 2 tablespoons sugar, one desert
spoon of flour. yolks of 3 eggs, cup
of vinegar. pinch of salt. Cook III
double kettle until it thickens aud
is creamy.
Lettuce SandNlcneS.-Let your let
tuce lie in cold water on the ice box
for at least an hour before using, then
dry thoroughly with clean towel
Spread thin slices Of butteled bread
with salad dressing made from the
above rule and place be ween them
tender, crisp lettuce leaves.
Celery Sandwiches Chop crisp,
white stalks Of celery very fine and
mix with 1t some IF the salad dressing
mentioned IN the foregoing and spread
between your sandwiches. These are
particularly appetizlng for travelling
lunches as they keep moist SO long.
Macaroni Sandwiches. This is an
Italian dish which is new in this
country. Make delicious lit lie cream
biscuits and when warm, butter and
spread with nice macaronl which has
been cooked until very tender and
mixed with a mayonnaise dressing.
Chicken Sandwiches. - Chop the
light meat of the chicken very fine
and warm in little sweet cream or
melted butter. Spread this be ween
sandwiches.
Veal Sandwlches.-l hop well-cook-
ed veal very fine, and mix with salad
dressing made as follows: One table
spoon butter, l dessert spoon salt, !
dessert spoon mustard, the yolks of
3eggs, J cup OF vinegar. Cook in a
double boiler until it thickens. CooI
before using for sandwiches.
Lamb Sandwiches. -Nince spring
lamb very fine, add to it little chop
ped parsley and some salad dressing
and spread between as you would any
other filling.
Tongue Sandwiches. - Chop cod
boiled tongue very fine add to it any
good sour salad dressing.
Ham Sand wiches.-Mince your ham
fine and add plenty of mus ard 3eggs
l tablespoon flour, l tablespoon but
ter and as much chopped cucumber
pickles as you have ham. Bat this
throughly together and pour into one
pint Of boiling vinegar but do not let
the mixture boil When it cools spread
between your sandwiches.-Boil II
fresh eggs hard, plunge into cold
water, peel and chop the whites very
fine, mash the yolks smooth with a
little vinegar, sat and mustard, mix
with the whites and spread between
buttered slic of bread
Sweet Sandwiches. = These are
especially liked for children's parties.
Spread thin slices of buttered bread
with orange marmalade, plum butter,
red raspberry, strawberry or currant
jelly and cut into all sorts of fancy
shapes, triangles, squares, hearts etc.
Celery and Nut Sandwiches .-Use
equal parts of chopped celery and
English walnuts and mix with it
salad dressing. Spread this between
slices of Boston brown bread.
No bread should be used for sand
witches that is not at least n hours
old, or it will not cut well. Bread two
days old Is still better, Be careful
that it does not get too light so that it
is crumbly, if you desire your sand
wiches to be perfect.
All sandwiches except lettuce can
be made ia the morning or at noon
for any evening gathering if they are
well covered with Il towel wrung ont
of cold water and the covered with
plate, SO they will keep moist.
Lettuce sandwiches should not stand
long as they wilt easily.