Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-11-16
THE SANDWICH, CHIEF RELI
ANcE OF COLD LUNCHES.

Closely following the different lines
Of cookery, it is interesting to note the
comparatively recent rise Of the sand
wich to its present we'll established po-
sition as an important social as well
as commercial factor, in polite society
as in the great world Of little leisure
and much work.
There is no culinary preparation so
convenient for the traveller, the BUSH
ness man. or woman whose MONDAY
lunch must be side issue requiring
scant consideration on their part, or
Of light refreshment that may be eaten
while held in the hand. ..-
The sandwich, according to well-au-
thenticated history, was not of plebl-
ian and obscure origin, as the railroad
lunch counter specimen would lead US
to believe. Indeed no, for was II not
the great Earl of Sandwich who be-
thought him of this easy and SATISFY
ing way Of appeasing-not over DAINTY
and delicate, we are further told, tnat
was sharpened with hunger OF long
fasting on the then long journey with
coach and four from his country TO
his London residence.
How this portable and substantial
meal of bread and meat came to be
the piece de resistance of the quick
lunch counter, the boon companion OF
the "sinker" and ubiquitous pie, is un-
certain history, although the result Of
ouch a combined diet would seem al
most a dead certainty. Little change
or improvement has been wrought IN
the lunch counter variety, but someone
quick to see the dainty and useful pos
sibilities of even SO unpromising sub
tect when, were it placed under the
careful manipulation of the skilled cul-
mary artist or one combining good
taste with that fine understanding OF
delicate and suitable consortments,
started the original American sandwich
on its course of evolution, and up from
the two slices of buttered bread or
split, doughty bun, and a slice of meat.
It has rapidly progressed to its present
state of perfection and deservedly pop
ular place.
The sandwich may be made up OF
such elements as constitutes very
comfortable meal for travellers, work.
ers or outing parties; or it may be
trifle light as air, sweet or dainty
morsel. to be enjoyed or toyed with at
some social function where eating is
but a mere pretense at best.
", But whatever the occasion or de-
mand. they must be we'll and accepta-
bly, made and attractively served.
= If for a traveller, they are cut in plain
shape, square or oblong, the crust re-
moved, neatly wrapped in paraffin pa
per and packed in pasteboard box
The folding, paraffin-lined biscuit ant
cracker boxes make the best and mos
convenient receptacles for sandwiches
and should be saved for this purpose.
Broad for Sandwiches.
This is the first important item
White. entire wheat, Boston brown
bread, or tiny rolls, may be used. The
bread must not be too fresh, but some
what set, at least a day old, and fine
grained; The smaller loaves cut to
best advantage and do not give SC
much waste in trimming into shape
The crust must be removed. and 1t is
advisable to do this and cut the loaf in
to 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 lover the surface before cut
ting off the slice. In this way no but
ter Is wasted, and there is less danger
of breaking. or crumbling the slice
and neatness, daintiness and delicacy
must be, the watchword. Cut the slice
an eighth Of an inch thick. Even thin
ner slices are required if the sandwich
Is Of the sweet order.
Finger and little French rolls are
suitable for sandwiches. They must
be fresh and have a very tender crust
as this is not removed.
Many prefer to make the bread fol
sandwiches, using narrow, oblone
bread tins, or, for round slices, baking
powder boxes answer nicely, especially
for steamed brown bread; there being
no hard crust, these loaves need nc
trimming.
The. shape of the sandwich may be
according to fancy. but the most COM
mon forms are small squares, triangles
and small rounds. A large slice OF
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