The times., 1899-03-19

with the ornamental little sandwich trees
without which no tea table is complete.
Melon, peanut, striped, spice, salad,
Jelly, cheese and gingerbread sandwiches
are lust few of the varities 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 sandwich that is either
wholesome or easily handled. He cuts his
bread in three-cornered slices and one cor
ner Intentionally shaved out to rather a
long point. When the sandwich is put to-
gether he pinks the edges of strip OF
waxed white forists's paper and deity
twists and knots this around the long cor
ner of the bread. This forms an admira-
bic handle by which woman may be
fearlessly lift and nibble the delicate NOR
sci.
When he supplies sandwiches of many
varieties the caterer arranges them In
series of delicate wicker saucers strung
one above the other on bamboo rod
about two feet high, that screws into
fiat base and sets on one end OF the tea
table. The small top saucer will hold
salad sandwiches made OF brown bread
painted with a dressing of pepper, salt,
hard boiled egg yolks, and lemon juice
and layer of shredded cress.
Cheek by jowl with savories will lie
gluten bread sandwiches, no bigger than
single bites, and holding a thin layer of
peanut butter worked into crisp brown
crumbs These are called 'the dyspeptic'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 is spread
with anchovy, upon this is laid strip from
a lettuce leaf. Then the length of bread Is
rolled up like a piece of tape and spitted
with a bit OF wood that looks like 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 buttering
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 to puiS and
spread with finely chopped apple between
buttered Slices More novel and delicate
than this is the new fashion of mincing
meat. placing 1t TO jelly in its own juice
and then laying slices OF this jelly between
brown bread leaves. These are invalid
sandwiches.
1t requires training and practice to cut
a melon sandwich in the shape of a slice
of muskmelon. Caterers know how, and
also how to bisect every slice; lay in an
orange colored marshmallow filling, and
then tint the bread till score OF sand
wiches look very like the results of a fresh
ly opened melon. Such sandwiches are
eaten with fork. Not so the gingerbread
dainties that are cut as those of white
bread Between the layers OF this spicy
brown cake sort of mild mince meat is
spread. or more delicious and novel still,
gingerbread layers holding shreddings of
the dark meat of fowls with dust of spice.
Caraway bread with chopped candied fruit
between the layers is another one of the
varieties of sandwiches that have success
fully pushed small cakes and bonbons from
the afternoon tea table.