The Indianapolis journal., 1903-10-29
TOOTHSOME SANDWICH
MRS. HELEN aRMsTRONG's SECOND
LECTURE ON COOKING.
She Furnishes an Object Lesson to nn
Audience of women-Attendance
i'm the Evening.

One Of the most interesting OF the series
of talks being given this week at the food
exhibit in Tomlinson Hall by Mrs. Helen
Armstrong. OF Chicago, was that given yes
terday on savory and sweet sandwiches.
The subject OF sandwiches is near and
dear to the heart of every housewife.
whether she be Of the type that finds her
greatest joy I'm concocting an appetizing
dish for the Sunday night supper, or
whether she be one of those given to the
giving of parties where the elaborated sand
wich forms a piece de resistance. Mrs.
Armstrong is favorite with the women
here and her audience yesterday included
many who attended her lectures In the
spring. She is wholesome to look at in her
trim. white shirtwaist and white apron over
a neat skirt, and her dainty lace cap. as
she puts her appetizing dishes together.
and she gives an object lesson in kitchen
attire as well as in cookery.
Mrs. Armstrong; demonstration yester-
day included variety Of sandwiches. from
those which would be welcomed in the
hurry-up supper to those which would take
their places at an afternoon tea. She
urged upon the housekeeper the necessity
of keeping some things, such as canned
chicken, veal loaf, lunch tongue, and canned
beef, on the emergency shelf for use in
perplexed moments, though many or the
sandwiches that she made yesterday re-
quired forethcught and preparation.
The first sandwiches were Of waters on
which was laid a narrow line of caviare.
bordered on one side by chopped white of
egg and on the other by the yolk OF the
mended the serving of either chopped onion,
a piece OF lemon with the caviare, and
said also that she usually made these sand
wiches with strips OF bread. either toasted
or else Drowned in butter or fat, in a fry
ing pan. The caviare sandwiches and those
of anchovy. paste, fish paste, and salted
at the beginning of e dinner or luncheon.
One of the prettiest and most tempting
of the sandwiches was Of brown bread cut
in small circles and filled with whipped
cream. The sandwiches are delicious with
oysters or fish. or with chocolates. Ssr-
dimes. either whole or made into a paste
and served with or without highly sea-
soned sauce, formed another wafer sand
wich. Neufchatel cheese formed the basis
for a number OF sandwiches which might
be warranted TO bring back any quantity
of lost appetite-mixed with chopped stuffed
olives. or with chopped English walnuts
or pecans, and served eithers plain or with
the tops of the sandwiches garnished with
stars and layers of whipped cream with
a touch OF the juice from the mareschine
cherries, and a bit of chopped cherry or
English walnut on the top. An appetizing
and very simple sandwich which should be
served hot is OF bread covered with cheese
and heated either in the oven or beneath
the burner and served with paprika and
a bit of lemon. For seasoning Mrs. Arm
strong recommends paprika, lemon, and all
the usual condiments, and for garnishing,
not at all the least consideration In
sandwich, the pretty pimentos-Spanish
peppers which are so very scarlet that just
a touch adds most attractive bit of color;
canned beets which may be cut by the in
genious vegetable cutters Into all kinds of
decorative shapes, and any OF the differ
ent kinds of salad The whipped cream
which formed the finishing touch of so
many OF the sandwiches was manipulated
by the pastry bag into dainty forms.
Mrs. Armstrong demonstrated only one
variety of the sweet sandwich, but that
one was dainty 10 look upon and delicate
to the taste. II consisted of split lady
fingers with guava jelly and finished by
| whipped cream mixed with chopped cher
| ries. Other sweet sandwiches which she
described were made from any kind of plain
| cake or sweet waters with any desired
jam, jelly, or preserved ginger, and are all
delightful accompa piments TO the ice or
the cup OF chocolate. To-day Mrs. Arm
strong will give lesson oh soups and GER
eals.
The crowd IN Tomlinson Hall last night
was the largest thus far this week. Secre-
tary Taylor said the management was
much pleased at the way in which people
are turning out. Each night since the open
ing the attendance has doubled itself and
if this increase keeps UP until Saturday
| night the crowd will be too large for the
hall.
People who visit the exhibit find some-
thing TO interest them every minute. The
attractive exhibit of the Indianapolis Brew
ing Company was spoiled a bit last night
by the bursting of beer bottle, and the
incident caused some excitement. Each day
some new feature is added to the general
exhibit and altogether the entertainment
* most pleasing. This orchestral numbers
which were more frequent last night than
on previous nights, were much enjoyed.