Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1898-08-02

be quite fresh, but for others IL 70 pct
ter to be at least day old. It should
be fine grain, light, and baked either
In long, brick pans that will give square
slices, or In round pans. II the crust IL
delicate and soft It may be left on, but
when wanted especially dainty It ID bet
ter to remove It. Have the butter cream
ed, and for deviled or highly seasoned
mixtures, mix the seasoning with the
butter. Many prefer to butter the loaf
before slicing; others find 1t easier to
slice and then spread, particularly II the
shape Of the loaf requires the slices to be
matched In pairs.
When necessary to prepare sandwiches
an hour or two before serving, wiring
napkin out Of water and wrap them In
It, and keep them In the Ice box. All
kinds except those with lettuce and
watercress may stand some time with
out harm.
Have the bread knife very sharp.
Meat for sandwiches should be sliced
in the thinnest shsvings across the
grain, or chopped fine and pounded to
paste and mixed with the dressing.
Chicken and veal prepared as for
Pressed Chicken, page 267, and Veal
Loaf, page 276, Boston Cook Book, maxi
delicious sandwiches used with mayon-
naise, and 20 much farther than when
roasted or plain boiled.
Graham bread and Boston brown
bread are very popular for sandwiches,
aud many eat them In this form who
| would decline them when served rs
plain bread.
Thin baking powder biscuit spill
once, many Of the varieties OF waters,
and sponge drops are sometimes used,
but perhaps the latest variety Is thin soft
gingerbread.
The great difference between the
| modern and old style sandwich Is In the
thinness of the foundation and the soft
paste-like texture and variety OF the
filling.
Thick rolls or blocks Of bread with "
dab OF butter, sliced ham, tongue or
corn beef, all Of which usually comes
out at the first bite, are still seen at
some railway restaurants, but not AZ
the tables OF people OF refinement.
| swEETBREAp SANDWICH.
Break up one cold boiled sweetbresd,
remove the membranes and press through
= potato ricer. Moisten with half a.
much thick whipped cream and season
10 taste with salt, cayenne and lemon
Juice. Spread on thin slices OF bread,
cover with the leaves Of water cress and
another slice OF buttered bread, press,
and cut into triangles.
| GINGER SANDWICHES.
Bake plain gingerbread In thin
sheet, or make soft cookies, aud When
cold cut into oblong pieces and spli'
carefully. Spread with cream cheese
and put a thin slice OF preserved ginger
In the middle, cover, press slightly, and
arrange on a napkin.
SORRENTO SANDWICH.
Boil the liver from pair Of chickens
until very tender. rub through strain
er. and mix IL with an equal amount o.
olives chopped very fine. Moisten VIII
msyonnaise dressing and put between
1.-TWO buttered rounds OF bread.
CHEESE AND Nut SANDWICH.
Take equal parts OF grated cheese ant
English walnuts pounded to meal OF
ground; moisten with thick sweet cream
and season 10 taste with salt. Spreac
between thin slices OF buttered bread.
sARDINE SANDWICH.
Drain of the oil from can OF sar
dimes, and then spread on soft paper oil
cheese cloth until dry. Remove th'
skin and bones, aud mash them 10 :
paste with a silver fork. Work Int
them little pspriks, one tablespoonful
melted butter. and the juice OF TIVE
lemons. Spread this between slices o.
buttered bread.
EGG AND sARpiNE SANDWICH.
Rub the yolks OF four hard boiled egg
through fine gravy strainer, mix with
them two tablespoons creamed butter
and one box ssrdines, drained, freef
from skin and bones and mashed TO :
paste. Season TO taste with pspriks
salt and lemon juice, and add two incl,
minced olives II YOU like. Spread be
tween buttered bread.
SALMON AND BROWN BREAD
SANDWICHES.
Use brown bread which has beer
steamed in half pound baking powde
cans. Gu, in thin slices. Flake on,
cupful OF cold boiled salmon and mi,
II 10 n paste with one tablespoonful may
onnsise dressing. Add more salt au'
and CAYENNE II desired. Spread II OF
the bread. cover with q layer OF THU
slices OF cucumber, then another Iount
of bread, press lightly, and arrang'
them In an overlapping circle around
few sprigs Of parsley.
ORANGE MARMALADE SANDWICHES.
Remove the crust from the end of
brick loaf of bread. Spread the eD'
with creamed butter, and then cut OIL
thin even slice aud repeat until yo'
have sufficient.
Spread marmalade over the buttere'
side Of one slice, being careful not 4
put IL near the crust, lay another but
tered slice on this, press them togethe
with broad knife, and trim of tn
crust. IL the slices are large, divid
them into triangles, or squares, or thre
long narrow pieces. Or you may roi
them and press slightly. Arrange then
neatly In a fringed napkin, cover an
and serve as soon as possible. For
luncheon course you may use bread ont
day old, and toast 1t slightly before fill
ing and serve hot.
FIG SANDWICH.
Use ripe figs that come in cans. Draii
them from the syrup-then mash then
TO a paste, and spread on one part o
the sandwich as directed for orsng
marmalade.
DATES AND NUTS.
Remove the stones and scales iron
the dates and break them up with fork
Take half as much In bulk Of pecan
chopped fine or run through nut graf
er. mix them with the dates and moistel
with creamed butter. Add dash o
salt and spread between two thin slice
Of bread.
CRAB APPLE SANDWICH.
Use whole wheat bread, cut 10 one
third inch slices. Spread with thil
coating of thick cream, little salt ant
thin slivers Of crab-apple jelly. Serv'
these with lemonade.
CHERRY SANDWICH.
Chop candied cherries fine, and moist
en- slightly with orange juice, or mar
sschino. Spread them on rounds o
thin lightly buttered bread, cover will
another round, and serve on dainty
napkin.
CUCUMBER SANDWICH.