The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-06-29


isfactiOn and plenty to the appetite
sharpened by the fresh air and unusual
exercise
THE SOCIETY SANDWICH.
These are made as attractive in ap-
pearance as possible and if intended
to take the place of a salad at an at
ternoon or evening affair must partalxe
as much of the nature of a salad as
possible.
Then again they often accompany
the salad and in this case are fire.
quently made with cheese. nuts. olives
or any ingredients suitable to serve
with materials composing the salad
The society sandwich may be an ap-
petizer like the canape or on the other
hand a sweet dainty.
They may be cut round. triangular
oblong, diamond. square, heart-shapSd
or cut into squares large enough to
roll and tie with narrow ribbon.
THE PICNIC SANDWICH.
In preparing these the desire is to go
to as little trouble as possible and yet,
at the same time, have something very
appetizing Cut the bread a little
thicker for these, and the slices in OBJ
long shape for convenience in carry
ing and eating in picnic style. Wrap
each sandwich in oiled paper to keep
them fresh and moist. The long, COM
n on envelope boxes are very con-
venient for packing sandwiches; they
are light, easily carried in a small strap
aside when empty
DEVILED EGG SANDWICH.
Boil eggs for 20 minutes; chill in cold
water. shell and separate yolks and
whites Chop the whites very fine and
mix with little mayonnaise dressing
Place a lettuce leaf on each slice OF
bread which has been slightly but
tered: spread a slice with the mixture
of white of egg and mayonnaise- Ruo
the yolks smooth with a little oil or
butter, season to taste with salt, pep
per. mustard and little Worcester
shire sauce. Add a level tablespoonful
of minced ham or boiled salt tongue to
each egg volk. Spread a layer OF this
mixture on slices of bread, lay this on
the slice covered with the white of egg
and mayonnaise and wrap in oiled pa
per.
MINCED SANDWICH.
Chop half a pound of lean ham very
fine: add a minced pickle and table
spoonful of mustard Put four ounces
of butter in a saucepan and adj the
ham. the beaten yOlk of an egg, with
a little salt and pepper; remove from
the fire: mix all thoroughly and pour
into a dish to cool. When firm, slice
thin and place between slices of but
tered bread. These are nice for picnic
lunch
CELERY SANDWICHES.
Take three hard-boiled eggs. remove
the shells, and chop very fine or put
through a vegetable press; add two
thirds Of a cup of fne-chopped, white
celery and enough mayonnaise dressing
to bind together properly, season to
taste with salt, pepper and paprika-
SALAD SANDWICH.
Under the head of salad sandwiches
all forms of meat may be used; the fill
ing being placed in lettuce leaves which
are put between two slices of bread:
the ruffied lettuce being used and the
crinkly edges allowed to extend be-
vond the trimmed edges of the bread
slices. Cress is frequently used instead
of the lettuce and the leaves always
spread with mayonnaise. Do not put
salad sandwich together too long be-
fore using.
CLUB SANDWICH
This belongs to the salad sandwich
group and is very tasty and quite sub
stantial.
Butter the bread. slice thin and cut
into oblong shape. lay a lettuce leaf
on a buttered slice. on this place a
thin slice of chicken: spread with a
little mayonnaise, cover with a lettuce
leaf and another slice of bread; on the
second slice place another leaf and two
thin. narrow strips of fried bacon Cham
may be used. but is rather dry}- Cover
the bacon with lettuce leaf and slice
of bread. Fold neatly in oiled paper
With these handwiches are served
olives and small sweet pickles. These
are especially nice for travellers lunch
con.
PEANUT SANDWICH
These are quite popular and are to be
recommended for children's Iuncheons
and picnic parties. If possible they
they should ne served at once, as soon
as made: cover thin slices of white
bread with a stiff nayonnaise dress
ing; cover this well with ground pea
nuts which have been we'll roasted or
sailed and chopped fine. When served