St. Paul daily globe., 1896-04-06
!: THE HOUSEHOLD
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Novel and Appetizing Dishes Suit
able for Light LuncheOns and

Novel and Appetizing Dishes Suit
able for Light Luncheons and
Teas.
Dame Fashion tells us what we shall eat
as we'll as what we shall wear. Sandwiches
are now in fashion. They are made OF dainty
pieces of bread cut into many forms and
filled with highly seasoned pastes, and dc
not resemble the slices of bread with ham
or beef between which Montagu, fourth earl
OF Sandwich, ordered to be prepared and
brought to him, and to which he gave his
name. At many of the fashionable luncheons
a different kind of sandwich is served with
each course, from the tiny half-circles OF
brown bread with the oysters to the dainty
cheese sandwiches that accompany the salad.
Sandwiches may be made of white, brown,
or graham bread. The bread should be al
least twelve hours old, and close grained.
Spread each slice lightly and evenly with
butter or mayonnaise dressing, as may be
required, before cutting from the loaf. Lay
the slice on a fiat surface TO be spread with
the sandwich mixture; over this place an
other spread slice of bread, and press them
together with a broad-bladed knife. They
may be cut into various shapes, the square,
triangular or diamond form being the most in
use. Round sandwiches are made by using
a large-sized biscuit 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 mayon-
naise to make a paste. Add to this few
chcpped olives and spread between buttered
slices of bread. Another chicken filling is
made by chopping the chicken fine with haif
as many blanched almonds as you have meat.
Season with salt and a dash OF cayenne pep
per. Moisten with little sweet cream until
1t is thin enough to spread nicely. Ihls IS
excellent on brown bread.
For celery sandwiches, boil two eggs fifteen
minutes throw them into cold water, remove
the Shells and rub them through coarse
seive. Add to them a small cup OF finely
chopped celery and enough mayonnaise dress
ing to season it and make a paste. Spread
on buttered bread.
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
onc-fourth of a teaspoonful of salt, one tea
spoonful 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 a
cupful of thick mayonnaise add two spoonfuls
of whipped cream dessertspoonful of grated
hcrseradish and two of chopped cucumber.
Spread the bread with this mixture and then
with a thin layer of finely chopped rare beef,
and cover with more dressing and bread.
An apretizing and favorite sandwich is made
of lettuce leaves. Cut the bread very thin and
stamp round with a biscuit cutter; spread
thickly with mayonnaise dressing, and lay
white crisp lettuce leaves on the dressing be-
tween the slices, letting the lettuce come be-
yond 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 for fish
sandwiches. To make a sardine sandwich,
take three sardines and remove the skin and
bones Put them in bowl with one teaspoon
full of anchovy paste, the yolks Of three boiled
eggs, two tablespoonfuls of olive oil and the
juice of half lemon. With the back of a
spoon rub this mixture to paste and spread
on butter.
For caviare sandwiches take small box Of
caviare turn it into a shallow dish and beat
into it alternately, little at time, lemon
Juice and olive OIL and stir until you have a
thick, white paste. Spread it thickly upon
bread Over this scatter some finely chopped
olives.
A sausage sandwich is worth trying. Take
the small ink sausages, split them lengthwise
and broil on each side. When they become cool
cover buttered bread with delicate lettuce
leaves and lay the sausage upon them; then
the thinnest possible slices Of cucumber pick
les, and lastly slice of buttered bread Cut
them into small squares.
Delicious sandwiches may be made with one
cul of English walnut meats chopped very
fine and mixed with enough Philadelphia
cream cheese to make a paste. Add little
salt and spread on very thin bread.
Hot cheese sandwiches always meet with a
hearty welcome particularly from men, for
Sunday night lunch. To prepare them slice
the bread very thin and cut it round with a
la1ge-sized biscuit cutter. Put a thick layer
of grated cheese between the two circles Of
bread, sprinkle the cheese with salt and ca
yenne pepper and press the circles of bread to-
gether. Fry them in a 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 scissors
cut large raisins in two, lengthwise, and re-
move the seeds. Lay the fruit closely together
betW cen thin buttered bread and cut into fancy
shapes
Another sandwich to serve with punch or
lemonade is made of candled cherries chopped
fine and moistened with a little wine. Spread
the mixture between water thin biscuits.
CHOPPED olives mixed with a little mayonnaise
dressing are popular filling for sandwiches at
o'clock teas, as we'll as brown or white
bread cut very thin, and buttered and spread
with almonds, walnuts, or pecan nut meats
pounded to paste with a little salt.
1t may we'll be said of sandwiches that their
name is legion.