The morning news. [volume] (Savannah, Ga.) 1887-1900, 1899-03-19
THE SANDWICH TREE.
Series of Delicate Wicker saucers
Strung One Above Another.

strung One Above Another.
Sandwich making has lately developed
into fine art At any well arranged .
o'clock tea table, you can find them not
only in all sizes, shapes and colors, but
of ingredients ,that tempt the prudent
dvspeptc and the reckless bon vivant,
while a woman in the newest of pearl
grey gloves can handle them without strip
ping her fingers or having so much as an
odor of grease about her costly kids. To
a considerate New York caterer is due
the credit for introducing the sandwich
tongs and the sandwiches with handles
He has discovered that it is possible to
make the most delectable sweetmeat sand
wiches and he has supplied hostesses with
the ornamental little sandwich trees with,
out which no tea table is complete.
Melon, peanut, striped, spice, salad, jel-
". cheese and gingerbread sandwiches are
lust few of the varieties he supplies to
his patrons, and nearly all OF them can be
copied by an amateur sandwich maker
Every one of these tidbits he cuts from
bread that has been kept one day in
dry place for fresh, spongy bread he says
does not make a sandwich that is either
wholesome or easily handled. HIT cuts his
bread in three-cornered slices and one cor
| ner Intentionally shaved out to rather
long point When the sandwich is put to-
gether he pinks the edges of a strip OF
waXed white florists paper and deity
twists and knots this round the long cor
ner of the bread. This forms an admira-
| Ole handle by which woman may fear
| lcss.y lift and nibble the delicate morsel.
When he supplies sandwiches of many
| varieties the caterer arranges them in a
series of delicate wicker saucers strong one
| above the other ON n bamboo rod about
| two feet high, that screws into a fiat base
and sets on one end of the tea table. The
small top saucer will hold salad sand
wiches made of brown bread painted with
a dressing of pepper, salt, hard-boiled egg
yolI1s and lemon juice and a layer Of
| shredded cress.
Cheek by jowl with savores will lie
| gluten bread sandwiches no bigger than
| single bites, and holding a thin layer of
! peanut butter worked into crisp brown
| bread crumbs. These are called the dys-
| peptic's delight" and can be fearlessly
| consumed by the most timid dieter. Lower
| in the tree come ribbon sandwiches that
are cut but an inch wide and about three
| inches long. One side of single piece
-
| strip from a lettuce deaf Then the
| length of bread is rolled up like a piece
of tape and spitted with bit of wood
| that looks like a match with the sulphur
end sharpened off.
Striped sandwiches are made by laying
paper-like slices of gluten, graham and
Boston brown bread between alternate
thicknesses of white bread and butterine
with cream cheese every other slice The
best of the meat sandwiches no longer
have slices of fowl or ham laid on the
bread but the meat is minced almost tc
a pulp and spread with finely chopped
apple between buttered slices. More move
and delicate than this is the new fashion
of mincing meat, placing il to jelly in it:
own juice and then laying slices of this
jelly between brown bread leaves. These
are invalid sandwiches.
1t requires training and practice TO cu
a melon sandwich in the shape of a slice
| of muskmelon. Caterers know how, anC
also how 10 bisect every slice; lay In
an orange-colored marshmallow filling
and then tint the bread until score o.
sandwiches look very like the results o.
a freshly opened melon. Such sandwiche!
are eaten with fork. Not so the ginger
bread danties that are cut as those o.
white bread. Between the layers of thi,
spicy brown cake a sort of mild mine,
meat is spread or more delicious and nov
ell still gingerbread layers holding shred
dings of the dark meat of fowls with 2
dust of spice. Caraway bread with cbon
ped oandied fruit between the LAYERS /,
another one of the varieties of sandwicbe.
that have successfully pushed small cakes
and bonbons from The afternoon tea table
Aillicept ArroWpoint