Evening star., 1901-06-29
Table and Kitchen.
Sandwiches for Picnics and Outdoor
Functions.

Functions.
Since fashion has approved of the sand
wich. 1t has become one of the indispen-
sabIes on the family table as well as on
the menu for large entertainments.
While one rule governs all sandwich max
ing-the bread must be of close fine grain
and texture. a day old. sliced very thin
and crust removed-there is quite dis
tinction between those which grace the
festive board and are considered worthy
the most elaborate affairs" and the
palmer. more substantial picnic sandwich,
whose chief merit must be to give feeling
of satisfaction and plenty to the appetite
sharpened by the fresh air and unusual ex-
ercise.
The Society Sandwich.
These are made as attractive in appear
ance as possible, and If intended to take
the place of a salad at an afternoon or
evening affair must partake as much of
the nature of a salad possible.
Then again they often accompany the
salad. and In this case are frequently made
with cheese. nuts, olives or any ingredi-
ents suitable to serve with materials COM
posing the salad.
The society sandwich may be an appetizer
like the canape or on the other hand a
sweet dainty.
They may be cut round. triangular. OBJ
long, diamond. square. heart-shaped 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 appe-
tiZing. Cut the bread little thicker for
these. and the slices in oblong shape for
convenience in carrying and eating in pic
nfc style. Wrap each sandwich in oiled pa
per to keep them fresh and moist. The
long, common envelope boxes are very con-
venient for packing sandwiches; they are
light. easily carried in a small strap or
with a handle and can be thrown aside
when empty.
Deviled Egg Sandwich.
Boil eggs for twenty minutes chill In
cold water. shell and separate yolks and
whites Chop the whites very fine and
mix with a little mayonnaise dressing
Place a lettuce leaf on each slice of bread
which has been slightly buttered: spread
a slice with the mixture of white of egg
and mayonnaise. Rub the yOlks smooth
with little oil or butter, season to taste
with salt. pepper, mustard and a little
Worcestershire sauce. Add a level table
spoonful of minced ham or boiled salt
tongue to each egg yolk. Spread 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 paper.
Minced Sandwich.
Chop half pound of lean ham very
fine; add a minced pickle and a table
spoonful of mustard. Put four ounces
OF butter in a saucepan and add the ham,
the beaten yolk of an egg. with a little
salt and pepper: remove from the fire;
mix all thoroughly and pour into dish
to cool. When firm. slice thin and place
between slices of buttered bread. These
are nice for picnic lunch
Celery Sandwiches.
Take three hard-boiled eggs, remove the
shells and chop very fine or put through Il
vegetable press add two-thirds of a cup
OF finely 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 filling
being placed in lettuce leaves, which are
put between two slices of bread; the ruff
fled lettuce being used and the crinkIy
edges allowed to extend beyond the trimmed
edges of the bread slices. Cress is fire.
quently used instead of the lettuce and the
leaves always spread with mayonnaise Do
not put a salad sandwich together too
long before using.
Club Sandwich.
This belongs to the salad sandwich group
and Is very tasty and quite substantial
Butter the bread, slice thin and cut into
oblOng shape. lay a lettuce leaf on but
tered slice, this place a thin slice of
chicken; spread with a little mayonnaise
cover with lettuce leaf and another slice
of bread; on the second slice place another
leaf and two thin, narrow strips of fried
bacon tham may be used, but is rather
dry. Cover the bacon with lettuce leaf
and slice of bread. Fold neatly in oiled
paper. With these sandwiches are served
olives and small sweet pickles These are
especially nice for travellers luncheon
Cucumber Sandwich.
These are a comparative novelty and are
served only for a relish.
Slice large cucumbers very thin and soak
for hour in white wine or tarragon
vinegar to which has been added few
drops Of onion Juice. Lay the cucumber
slices on tiny rounds of buttered brown
bread.
Dill Sandwiches.
Butter and cut thin slices Of rye bread :.
on half of the slices place layer of white
Va
the chicken with a layer of dill pickles cut
very thin; cover this with another slice Of
buttered bread.
French Sandwich.
Cook some chicken or turkey livers in a
very little water; when done mash very
fine. To one-third quantity of liver add
two-thirdS quantity of minced olives Mix
together with a thick mayonnaise dressing
These should be made in small, fancy
forms and with white bread.
Peanut Sandwich.
These are quite popular and are to be
recommended for children's luncheons and
picnic parties. If possible they should be
served at once, as soon as made; cover
thin slices of white bread with a stiff
mayonnaise dressing; cover this well with
ground peanuts which have been we'll
roasted or salted and chopped fine. When
served at society luncheons they should be
accompanied with sherry. For children's
luncheOns or picnics put the roasted nuts
through meat grinder and spread the
paste on buttered slices of bread. Mixed
nuts can be used. Peanuts and strawberry
or raspberry jam make delicious sweet