The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-11-21
The Sandwich, Chief Reliance of Cold
Lunches.

Lunches.
Closely following the different lines of
cookery, it is interesting to note the COM
| paratively recent rise of the sandwich to
| important social as well as commercial
| factor, in polite society as in the great
world Of little leisure and much work.
ven1ent for the traveller, the business man
or woman whose MONDAY lunch must be
a side issue requiring scant consideration
| on their part or for serving as a dainty
attractive form of light refreshment that
may be eaten while held in the hand
| The sandwich, according to we'll authen-
ticated history, was not of plebeian and
obscure origin. as the railroad lunch coun-
deed no, for was it not the great Earl of
Sandwich who bethought him of this easy
| tite-not over dainty and delicate, we are
| further told, that was sharpened with
journey with coach and four from the
country to his London residence
How this portable and ubstantial meal
| of bread and meat came to be the pieca
! de resistance Of the quick lunch counter,
the boon companion OF the "sinker' and
ubiquitous pie, is uncertain history, al
! though the result of such a combined diet
would seem almost q dead certainty. Lit
| tie change or Improvement has been
wrought in the lunch counter variety,
but someone. quick to see the dainty and
useful possibilities of even so unpromising
careful manipulation of the skilled culin-
airy artist or one combining good taste
| with the me UNDERSTANDING OIL Q0ucdL0
and suitable consortments, started the
| original American sandwich on its course
! of evolution, and up from the two slices
I of buttered bread or split, doughty bun.
and slice of meat, it has rapidly pro-
crossed to its present state of perfection
and deservedly popular place.
| The sandwich may be made up of such
| elements as constitutes very comforta-
bic meal for travellers, workers or outing
parties; or it may be tr1f1e light as air. a
! sweet or dainty morsel, to be enjoyed
or toyed with at some social function
/ 17TTf TlFA foraa q
But whatever the occasion or demand,
they must be well and acceptably made
and attractiveIy served
If for a traveller they are cut in plain
| shape. square or oblong, the crust re-
and packed in a pasteboard box The
| folding, paraffin-lined biscuit and cracker
boxes make the best and most convenient
saved for this purpose.
BREAD FOR SANDWICHES.
This is the first important item. White.
entire wheat, Boston brown bread tiny
rolls may be used. The bread must not
| be too fresh, but somewhat set. at least
a day old, and fine grained The smaller
| loaves cut to best advantage and do not
shape The crust must be removed, and
it is advisable to do this and cut the loaf
into shape, unless round sandwiches are
desired before the slices. are cut. Then
the butter, which must be fresh, sweet
and soft enough to spread evenly, may be
spread over the surface before cutting off
and there is less danger of breaking or
crumbling the slice, and neatness. dainti-
Cut the slice an eighth of an inch thick
Even thinner slices are required if the
sandwich is of the sweet order.
Finger and little French rolls are suit
able for sandwiches. They must be fresh
and have a very tender crust, as this is
Many prefer to make the bread for sand
witches, using narrow, oblong bread tins,
or, for round slices, balking-powder boxes
or mir
brown bread; there being no hard crust.
these 1oaves need no trimming.
The shape of the sandwich may be ae-
cording to fancy, but the most common
forms are small squares, triangles and
cut four squares, three obIong Sandwiches
or four triangles; the smaller loaves gen
orally used cut large square, two OBJ
long or two trtangleS.
THE BUTTER
Any suitable favoring or seasoning may
be mixed with the butter before spreading.
horseradish any table sauce used for
meat sandwiches and various suitable fla
workings with sweet sandwiches
The sandwich buffers now so generally
used are by heating butter to smooth
cream and mixing with mustard, parsley
minced, tarragon. vinegar, pate de .foie
etc. Or they may be combined with finely
minced meat or fish and spread over the
bread, the bread very lightly spread
with butter and tiny, crisp lettuce leaves
placed between the bread and the paste.
may be used in making OF salad sand
witches. which are very popular and de-
licious.
Cheese. eggs, all kinds Of poultry. game,
meats, shell fish and fish can be used.
THE SWEET SANDWICH.
These are cIassed with Aesthetic and
Five O'clock Tea sandwiches. The bread
must be sliced very thin for these. the
sandwiches very fresh and very dainty,
and served on daintiest china with most
delicate napery. The same kinds of bread
are used, but not rolls. All kinds of jam,
jelly, preserved. canned and candied fruits,
some fresh fruits-not too juicy-and
chopped nuts are used for sweet sand
witches. For the five o'clock teas you must
observe the English custom and use but
ter only, and that favored with perfume
or fresh violets, rose leaves, clover or mas
turtums. Also, these sandwiches must be
very, very thin.
The suggestions for making are almost
as limitless as are the combinations and
list of materials. All the inventive hostess
requires are the few general rules; then
her success and glory lies in creating
new kind of sandwich
OLIVE SANDWICHES.
Scald and stone large Queen olives, chop
the meat fine. adding one tablespoonful of
minced capers to four of the olives. This
mixture may be worked up into butter
OF mixed with mayonnaise and spread be-