The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-01-19
Dainty Sandwiches.

All rights reserved by Banning com
Dainty Sandwiches.
The evolution of the sandwich has been
quite as rapid and marked as the changes
bic preparations It would be difficult to
recognize in the attractive and tasty ere
blance to the original sandwich, the
two thick slices of bread and a huge
Sandwiches favorite in the way Of
dainty. or at least convenient, form of
from town to country place. Despite its
aristocratic origin, polite society failed to
recognize It's ntness 70 grace tner 1unc-
THE RESTAURANT PRoDUcT.
No doubt the association of ideas was
responsible for the sandwich being SO long
IN disfavor among the fastidious- And
still we find the homely, atrociOus, unhy-
gienic, plebeian cousin to our present social
fav0Tite at almost every cheap restaurant
and railway lunch counter. lying in wait
trusts in the infaIlibility Of railway time
thick, soggy bun or roll. with, perhaps,
a dab of butter % and q ragged, thick
may designate this horror as poor, white
trash, as compared with the dainty
Of the modern hostess. let Us hope that
with the passing of the train boy and his
1 1indigssstifbi Is, wares. We may also be re-
THE MAKING OF SANDWICHES
the refinement of taste in blending the
materials composing them, but an artistic
society sandwich calls for the rare and
fastidious taste of the epicure, and the
soul OF an artist to blend the proportions
IN just such harmony of manner as will
mingle in full accord with their variety
THE FIRST REQUISITES.
The first step necessary in the making
of sandwiches IS to have bread in suitable
condition. The bread should be Of close
uniform texture. White. brown or entire
wheat bread may be used: For very
it is better to baSe the bread purposely
Sandwiches for afternoon teas are always
small and dainty as possible and placed
on a dolly on a pretty dish IN order ia
avoid waste in trimming and have the
slices of uniform size the bread can be
let rise and bake Bread for sandwiches
should be a day old, as it cuts better.
Cut slices thin as possible, spreading first
When a number of sandwiches are re-
CURED. they may be prepared hours pre-
yious to serving. and kept nice and fresh
by wrapping each one in parafflne paper.
They are better If allowed to stand awhile
THE BUTTiiR FOR SANDWICHES.
This should be softened by creaming
not melting, so it Will spread easily and
Favored buffers are very popular for
sandwiches, and may be prepared and
needed Fresh. unsalted butter is used
! for this purpose. First creamed and then
smooth and thoroughly blended. Caviar
anchovy, sardine and lobster, cheese, olives
ney chilly DaprfIxa and curry q re- an IIsad
for fiavoring. these. various buffers
Fruit and flower buffers are very dainty
for outdoor Iuncheons or teas.
ANCHOVY SANDWICHES.
Rub the yoIks of hard boiled eggs to A
paste. moistening them with softened but
ter. Season TO taste with anchovy essence
very nne. ''-''''s1
Spread the mixture or. very thin slices
- - OYSTER sA& 2I II SHs1Essies
E4r1ff a1~ f7fr cit refl
! cut in squares. Lay crisp lettuce leaf
on a slice and on this two fried oysters.
mayonnaise and lay over the ovsters w. -
LADIES' CLUB SANDWICHES
of cream cheese. Cover with a iaver 81
/ plmolas sliced round In center. place
/ halt a teaspoonful of mayonnaise. Do not
FRUIT AND NUT SANDWICHES.
number of figs. Add sufficient water t.
make consistency of marrnalade, and cook
lemon juice. When cool spread on thin
( slices of buttered bread and sprinkle
'hi'kiy JET JElf 1l9si sA Saa2RwRfe qqss
Mix cupful of ounce Jelly or MARINA
slices Of buttered bread.
I GINGER AND ORANGE SANDWICHES
SOFTEN neufchatel cheese with a little
1 L p4seer or rich cream Spread on thin
finely minced preserved ginger and can
! died orange peel Place slices together.
Inquiries Answered.
Mrs. V. c. Kinney writes: I enjoy read
ing your recipes and in experimenting
also. Hope We may be favored with
! Christmas candies. write to ask what
IS the cause of my omelets falling? They
are beautiful and very light while in the
! pan, hut always. collapse when taken
from the fire I have tried everything to
prevent it, but 50 far with no success. I
nave better luck beating the eggs separ-
ately then mix them lightly stir in a
| little milk and pinch Of cornstarch Have
tried slow. and faster cooking. setting IN
the oven to dry off, etc. But sad to re-
late, they viii fall Now please tell me
why and accept my thanks.
bic to fan than the plain or French ON
/ elet. and must be handled more quickly