The herald., 1896-05-03
SANDWICHES FASHIONABLE

s. Dame Fashion tells us what we shall eat
I - we'll as what we shall wear. Sandwich
- are now in fashion. They are made OF
dainty pieces of bread, cut into many
FERNS and filed with highly seasoned
s pnsteo. and at many of the fashionaDie
1uncheons different kind OF sandwich Us
served with each course, from the tiny half
circles of brown bread with the oysters to
the 6laiaty cheese sandwiches that accom-
pany the salad.
Sandwiches may be made of white,
y brown or graham bread. The bread should
b at least twelve hours old and close
GRAINED. Spread each slice lightly ana
evenIy with butter or mayonnaise dressing,
~ may be required before cutting from the
loaf. Lay the slice OH flat surface TO De
spread with the sandwich IpiXture; over
this place another spread slice OF bread
and press them together with broad-biad-
ed knife. They may be cut into various
shapes, the square. triangular or diamond
form being the most in use. Round sand
witches are made by using large-slzed Dis
cult cutter. Slices cut into squares large
enough to roll make another variety.
To make chicken sandwiches, chop the
white meat of cold boiled chicken very fine
and mix with it enough highly seasoned
mayonnaise to make paste. Add to this
few chopped olives and spread between
buttered slices of bread Another chicken
filling is made by chopping the chicken
fine with half as many blanched almonds
as you have meat. Season with salt and
dash of cayenne pepper. Moisten with
little sweet cream until it is thin enough to
spread nicely. This is excellent on brown
bread.
For celery sandwiches-Boil two eggs tif-
teen minutes, throw them into cold water,
remove the shells and rub them through a
ccarse seive. Add to them small cup of
finely chopped celery and enough mayon-
naise dressing to season it and make
paste. Spread on bujtered bread.
A hearty sandwich that most men are
fond of is made thus: Chop very fine cold
rare roast beef. and to one cupful OF meat
add one-fourth of a teaspoontui OF salt, one
teaspoonful of tomato catsup and the same
amount of Worcestershire sauce and OF
melted butter. Stir until well blended and
spread on thin slices of bread. Or thus:
To half cupful of thick mayonnaise add
two spoonfuls of whipped cream, dessert
spoonful of grated horseradish and two of
chopped cucumber. Spread the bread with
this mixture and then With thin layer of
finely chopped rare beef and cover with
more dressing and bread.
An appetizing and tavorite sandwich is
made of lettuce leaves. Cut the bread
very thin and stamp round with biscuit
cutter; spread thlctIy with mayonnalse
dressing, and lay white, crisp lettuce leaves
on the dressing between the slices, letting
the lettuce come beyond the slices: press
the upper piece of bread over the lettuce
and trim the leaves with sharp scissors to
make them even on all sides. Water cress
may be used in the same way.
Graham bread is especially good tCr fish
sandwiches To make a sardine sandwich
take three sardines and remove the skin
and bones. Put them in a bowl with one
teaspoonful of anchovy paste. the yoiks of
three boiled eggs. TWO tab!espoontuls of
olive oil anu the juice of half lemon,
With the back of a spoon rub this mixture
to paste and spread on bread.
Fer caviare sandwiches take a small box
of caviare, turn it into a shallow dish and
beat into il alternately. a little at a time,
lemon juice and olive oil, and stir until
you have thick, white paste. Spread it
thickiy upon bread. Over this scatter
some finely chopped olives.
A sausage sandwich is worth trying
Take small link of sausages. split them
lengthwise, and broii on each side. When
they become cool cover buttered bread
with delicate lettuce leaves and lay the
sausages upon them; then the thinnest
possible slices of cucumber pickles, and
lastly slice of buttered bread. Cut them
into small squares.
Delicious sandwiches may be made with
one cup of English walnut meats chopped
very fine and mixed with enough Philadel-
phia cream cheese to make a paste. Add
little salt and spread on very thin bread.
hot cleeS6 SaiuWlCIltS always meet with
q hearty welcome. particularly from men,
for a Sunday night lunch. To prepare
slice the bread very thin and cut it round
with a large sized biscuit cutter. Put IA
thick layer of grated cheese between the
two circles OF bread. sprinkle the cheese
with salt and cayenne pepper. and press
the circles OF bread together. Fry them
in spider in equal parts of hot lard and
butter. Brown them on each side and
serve very hot.
Raisin sandwiches are excellent to serve
with lemonade. With sharp pair of scis-
sors cut large raisins in two. iengthwise,
and remove the seeds. Lay the fruit close
ly together between thin buttered bread
and cut into fancy shapes.
Another sandwich to serve with punch or
lemonade is made of canned cherries chop
ped fine and moistened with little wine.
Spread the mixture between thin water
biscuits. Chopped olives mixed with a
little mayonaise dressing are popular
filling for sandwiches at o'clock teas, as
we'll as brown or white bread cut very tim
and buttered and spread with almonds,
walnuts or pecan nIlt meats pounded 10
paste, with little salt.-New York sun.
Currency ana the Gold Output
The New York correspondent of the
Philadelphia Ledger writes to that paper
as follows: "Henry Hentz, chairman of