Western Kansas world. [volume] (WaKeeney, Kan.) 1885-current, 1896-01-04
FASHIONS IN FOOD.

How the Rise of the Sandwich Affects the
Bread-and-Butter Plate
It sounds quite absurd to hear about
fashions in bread and butter, but it il
true that they exist.
No sooner had we adopted the de-
ightfully tidy and convenient bread
and-butter plate and our maids had be-
come trained to their use than it was
announced that they had gone out Of
fashion. There was no reason given for
this change, and we wondered in what
lay the wisdom of it. How could we
ever do without the little piece of china
serving as a crumb holder, and doing
away with the vulgar practice of sweep
ing off the crumbs, which generally fall
into ones lap while the servants elbow
intruded upon ones head or shoulder
The small boy discovered why the
bread-and-butter plate was put aside.
His beloved sandwich had been en-
throned, and he now revels in his very
hearts desire. Sandwiches are the fash
ion. Whether it be pure love of variety
or a sudden spasm of dietetic good
sense that has made this very sensible
and wholesome edible the proper thing
makes no difference. Real value is at
tached to their elevation, and while we
shall not give up the pretty little plate
for breakfast rolls and mullins, we
heartily hail the sandwich, prepared in
the kitchen and served to us in ways ga
lore.
AT recent formal luncheon. when
ten courses made the repast more Of a
4 sr-I%
ent kinds of sandwiches were served.
Oysters were accompanied by tiny
squares of thin brown bread. Broth had
cracker sandwiches, fish had triangles
Ct white bread, chops had white bread
spread with anchovy paste, birds were
served with jelly sandwiches, entrees
with crackers SO thin, and held together
with a pickel paste, that they almost
broke in ones fingers, and salad was ac-
companied by mayOnnaise sandwich.
Of course, under such service, the bread
and-butter plate has no place. Each
plate of sandwiches was so daintily pre-
pared that one marveled at the cook 8
skill. Each kind exactly fitted the spe-
cial course in flavor and taste, and sim
plified the serving as we'll as the menu.
IL IS no longer SOOQ 10TH 10 over
serve your guests. The lavish display
and yas-3te of food generally accompany
ing q formal meal is considered vulgar,
and there should now be no more than
a guest can comfortably consume. The
sandwich fills want, for it simplities
and yet adds flavor, or, rather, a condi-
ment, otherwise impossible to intro
duce. What goes between the bread or
cracker is the vital point. Everything
from ham to jam, a condiment or pickle.
sauce or paste, is used. suiting the kind
to the course.
For children's lunches or dinners
they are invaluable, because it is pos
sible to get them to eat in this way
what they would not touch if spread up
on a plate. 4 sandwich invariably ap-
peals to a child's taste, and from a diet
etic point it is as good way to serve a
meal to child as can be found. Whole
wheat bread, brown bread and graham
bread can be made so appetizing by be-
ing cut thin and spread with honey or
jam or chopped tongue or ham or other
palatable mince that almost any child
can be coaxed in this way to eat this nu-
tritious and actual staff of life.-N. Y.