The true Democrat. [volume] (Bayou Sara [La.]) 1892-1928, 1898-02-05
Good, Modern Refreshments.

Sandwiches, when properly pre-
pared. make one Of the most conven.
lent and palatable dishes for afternoon
teas or informal luncheons. They are
made Of different articles placed be-
tween two thin slices Of buttered
bread, those most commonly used be.
ing dressed meats, such as chicken.
tongue, ham or mutton, ported meats,
cheese, stewed fruits, jellies and jams.
To serve sandwiches, fold a napkin
neatly, lay it on dish, put the sand.
witches in circles upon it, one tapping
over the other and garnish with pars'
ley. If not wanted Immediately,
place napkin over the sandwiches to
keep them fresh and moist. If posi-
BILE, sandwiches should always be
served as soon as they are made.
Pinard Sandwiches-Buy what orc
known as finger rolls at any bakery;
they are about four or five inches
long. Split these and scrape out most
of the crumbs. Butter the inside Of
the shells thus left and fill the hollows
with finely chopped meat, tying the
halves together in the middle With
narrow ribbon. A pretty variety may
be made by using ribbons Of different
colors, as pink or red for tongue sand.
wiches and pale blue or green fol-
misunderstanding Terhune Herrick,
Egg Sandwiches--Boil two eggs
hard, chop the whites and mix With
the yolks. Work in a little melted
butter; season to taste with salt and
spread upon thin slices Of bread.
Olive Sandwiches-Take ten large
olives, two heaping spoonfuls mayor.
naise dressing, two heaping teaspoons
Of cracker dust. Pour boiling water
over the olives and let them stand five
minutes, then drain and cover them
with ice water. When cold and crisp,
wipe dry, stono and chop them very
fine with a silver knife. Have the
mayonnaise very stiff, blend all to-
gether and spread. on thinly sliced,
unbuttered bread.
Cheese Sandwiches-Spread thin
slices Of buttered bread with cream OF
potcheese made soft with cream and
slightly sailed. A pleasant addition
to this is few olives, chopped and
mixed with the cheese.
Sardine =. Sandwiches-Drain the
sardines Of their oil, skim them and
strip the fish. Moisten with butter
or good sailed oil, squeeze in few
drops of lemon juice and spread upon
thin slices of wheat or graham bread.
Mrs. Christine Herrick.
Jam Sandwiches-Mix the yolks
Of two eggs very smoothly with one
tablespoon flour, one tablespoon
sugar, small pinch Of salt, one-half
pint thick cream and one pint milk.
Beat the whites of the eggs to stiff
froth, add them last of all and beat
the mixture for five minutes. Butter
two large plates, put in the mixture
and bake in quick oven: until it is
set. and lightly Drowned. Spread a
little jam over one of the: cakes and
place the other upon it, the brown
part uppermost, sift q little sugar
over it and cut into small squares.
These sandwiches may be served hot
or cold.
Cheese Straws-Take one pound
puff paste, one cup goodgrated cheese.
Roll the paste one-half inch thick,
sprinkle on half the cheese; press in
lightly with rolling pin; roll up and
roll out again, using half of the
cheese. Fold and roll one-third inch
thick. Cut in long narrow strips,
four or five inches long and one-half
inch wide ana bake in quick oven to
\ delicate brown. These are excellent
With tea or chocolate.