Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1901-01-17
DAINTY SANDWICHES.
"That sanguine InexpeFience Loves
to Make

"That sansuine Inexperience Loves
to Make
The evolution of the sandwich has been
quite as rapid and marked as the
changes in any other line pertaining to
dainty table preparations. 1t would be
difficult to recognize in the attractive
and tasty creations of to-day very
marked resemblance TO the original sand
witch. The two thick slices of bread and
huge hunk of beef" described as the
earl Of Sandwiches favorite in the way of
a dainty, or at least convenient, form of
refreshment when journeying in his coach
from town to country place. Despite its
to recognize It's fitness to grace their
functions until quite recently.
The Restaurant Product.
No doubt the association of ideas was
long In disfavor among the fastidious.
And stin we find the homeIy, atrocious.
social favorite at almost every cheap
restaurant and railway lunch counter.
hungry tourist who trusts in the infalli-
bilfty of railway time cards. Who is not
with, perhaps, a dab of butter(?) and a
ragged, thick slice of fat, hnderdone
nam: Verify. we may Designate this
pared with the dainty sandwich made
and served by the hand of the modern
ing of the train boy and his indigestible
wares, we may also be relieved of the
bun sandwich.
This is truly an art, requiring not only
the refinement of taste in blending the
materials composing them, but an artist
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 concord with their variety.
The First Requisites.
The first step necessary in making of
sandwiches is to have bread in suitable
condition. The bread should be of close,
uniform texture. White, brown or en-
tire wheat bread may be used. For very
dainty sandwiches for especial occasions,
1t is better to bake the bread purposely.
Sandwiches for afternoon teas are always
small and dainty as possible, and placed
on dolly on pretty dish. In order to-
avoid waste in trimming, and have the
baked at home in baking powder boxes
Fiji the boxes just half full of the dough.
should be a day old, as it cuts better.
cut slices thin as possible, spreading
When a number of sandwiches are re-
quired. they may be prepared hours pre-
yious to serving, and kept nice and fresh
They are better if allowed to stand
awhile before serving
The Butter for Sandwiches.
This should be softened by creaming
not melting, so it will spread easily and
smoothly.
sandwiches, and may be prepared and
packed in small jars and kept on ice I'M
til needed. Fresh, unsalted butter is
then the havoring added, and all beaten
until smooth and thoroughly blended.
cheese. Olives. parsley sSi' chi lie eress.
horseradish. chutney chilly. paprika and
curry are all used for fiavoring these va
Fruit and flower buffers are very dainty
for outdoor luncheons or teas.
AnchOvy Sandwiches.
Rub the yolks of hard-boiled eggs to a
paste, moistening them with softened
butter. Season to taste with anchovy es-
sence. and add few olives stoned and
Spread this mixture on very thin slices
of ont t bread; lay slices together and
Oyster Sandwiches.
Butter thin slices of brown bread and
cut in squares. Lay a crisp lettuce leaf
on a slice and on this. two fried oysters.
mayonnaise and lay over the oysters.
Ladies' Club Sandwiches.
Spread zephyrettes with very thin
of pimclas sliced round. In center
place half a teaspoonful of mayonnaise.
Fruit and Nut Sandwiches.
Stem and chop very fine a sufficient
number of figs. Add sufficient water to
make consistency of marmalade, and cook
lemon juice. When cool, spread on thin
slices of buttered bread and sprinkle
thickly with finely chopped nuts.
Jelly Sandwiches.
Mix cupful of ounce jelly or MARINA
lade with half a cupful of finely chopped
hickory or pecan nuts, and spread on
thin slices of buttered bread.
Ginger and Orange Sandwiches.
Soften neufchatel cheese with a little
butter or rich cream. Spread on thin
slices of white bread and sprinkle with
finely-minced, preserved ginger and cam
died orange peel. Place slices together.
INQUIRIES ANSWERED.
Mrs. V. C. kinney writes: enjoy read
ing your recipes and in experimenting
also. Hope we may be favored with
Christmas candies. I write to ask what
is the cause of my omelets falling? They
are beautiful and very light while in the
pan, but always collapse when taken
from the fire. / have tried everything to
prevent it, but so far with no success.
have better luck beating the eggs sepa-
rately; 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 will fall. Now please tell me
why, and accept my thanks.
OMELETS-The puffy omeIet is more
10 MI y,