The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1902-03-21
A Chapter on Sandwiches.

New York Evening Sun.
Simplicity itself seems to be expressed in
a sandwich. 1t answers for the most un-
pretentious of repasts, yet andwich MAX
ing is not so simple a task as it seems. In
one household where in the weekly absence
of the maid of all work are
usually chosen to settle the Sunday night
supper question it occurred to someone TO
note the time needed for the work. Inc
process of cutting and spreading enough
sandwiches for ten persons occupied exactly
one hour and ten minutes. This was allow
ing a liberal number for each, to be sure,
but ii was also taking no account or the
time used in preparing the sandwich filling.
Egg sandwiches are deserving of a place
near the head of the sandwich. list. The
materials needed in their construction are
to be found in every properly equipped lar
der, and, therefore, they can be prepared
without special marketing. The bread, the
butter and the eggs must be used, but the
seasonings may be varied to suit either
taste or circumstances. Boil the eggs long
enough to be certain the yolks are meaiy:
These yokeS should be mashed While stu
warm, plenty of butter being added to
them. If, however, they are not mashed
until cold, melt the butter before putting 1t
in. Chop the whites and add them together
with some finely-minced pickles or olives.
Add salt, paprika, mustard and just suf-
icient oil and vinegar to moisten. Spread
graham or white bread with butter, then
with the mixture. Trim the sandwiches
neatly, leaving them square or cutting them
into triangles.
The more complex a sandwich is the bet
ter. At one time all that was asked or eX-
pected was a slice of cold meat sheltered
between two slices OF buttered bread. II a
little prepared mustard was spread over the
cold ham, tongue or chicken well, but If not
the sandwich was still q fair representative
of its class. The sandwich Of to-day is
. sometimes difficult of identification. Re
duced TO its component parts, il may prove
TO be ham sandwich, but how far removed
from the old kind. In the first place, the
ham in this modern instance is probably
chopped and mixed with an equal quantity
of cold cooked veal, also finely chopped. 1t
is then seasoned with vinegar, a drop or
two OF TobaScO sauce and a little horse
radish and finally moistened with mayon-
naise dressing to the right consistency for
spreading. Perhaps tomato catsup is used
in the place of the horseradish or perhaps
the ham is minced. m~oistened with mayon-
naise and used without any of the other in
gradients, but in any case its resemblance
10 its railroad prototype is sufficiently re-
mote.
Between finely chopped pickle and most
sandwich mixtures there is a marked af-
finity. The ham sandwich is improved by a
pickle addition, and by its acid even cold
cooked sausage may be turned into an
appetizing sandwich filling. One form of
cheese sandwich makes use of pickles, al
though olives may be substituted. Crate
~ OiCCS anu duQ sat- pa anu III
tard in the proportion of one teaspoonful
each to a cupful of cheese. MoiSten with
vinegar and anchovy paste and add the
chopped pickles. Spread on well-buttered
slices of white bread.
Very good is the mixture of chopped
water cress, chopped hard-boiled eggs and
either French or m~ayonnaise dressing.
This may be used with white or Graham
bread.
Nut meats chopped and moistened with
mayonnaise dressing are well-established
members OF the sandwich filling list. Even
better, however, is the mixture of chopped
hickory-nut meats and cream cheese. This
may be spread on biscuit or on buttered
white bread. For another variety of sand
witch filling mix together equal quantities
of cream cheese and Rochefort. Season
with paprika and rub smooth with cream.
For afternoon tea the sandwiches should
be very small and should always be served
on a dainty dolly in a suitable dish or plate.
The apple sandwich has been a favorite
this season. This consists of a delicate slice
of apple between very thin slices of brown
bread spread with mayOnnaiSe.
OF fruit sandwiches one of the most east
Iy prepared is that which makes use of
bananas. Slice as many bananas as will
be needed. add some rum and let them
stand until they have become favored.
cream, TO which has been added enough
honey to sweeten. Lay the bananas in
place as the filling.