Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-11-17
able and Kitchen.
The Sandwich, Chief Reliance of Cold
Lunches.

Lunches.
! Closely following the different lines of
cookery. it is interesting to note the conn
parativeIy recent rise of the sandwich to its
present well-estabished position as an i'm
portant social as well as commercial fac
tor, in polite society as in the great world
of little leisure and much work.
There is no culinary preparation so con-
venient for the traveller. the business man
or woman whose MONDAY lunch must be
side issue requiring scant consideration on
their part, or for serving as dainty at
tractive form of light rsfreshment that may
be eaten while held in the hand.
The sandwich, according to well-authenti-
Gated history, was MOI of plebeian and OBJ
scure origin, as the rsilroad lunch counter
specimen would lead US to believe. Indeed
no, for was it not the great Earl of Sand
witch who bethoughf him of this easy and
satisfying way of appeasing an appetite
not over dainty and delicate, we are fur
Their told that was sharpened with hunger
of long fasting on the then long journey
with coach and four from his country to his
How this portable and substantial meal of
bread and meat came to be the piece de re-
sistance of the quick-lunch counter, the
boon companion of the 'sinker" ad ubiqui-
tous pie, is uncertain history, although the
result of such combined diet would seem
almost dead certainty. Little change or
Improvement has been wrought in the lunch
counter variety. but some one quick to see
the dainty and useful possibilities of even
so unpromising a subject, when, were 1t
placed under the careful manipulation of
the skilled culinary artist or one combining
good taste with that nne understanding or
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 doughy
bun, and slice of meat, It has rapidly
progressed to it's present state of perfection
and deservedly popular place.
The sandwich may be made up of such
elements as constitutes a very comfortable
meal for Travellers workers or outing par
ties; or 1t may be trif1e light as air. a
sweet dainty morsel. to be enjoyed or
toyed with at some social function where
eating Is but mere pretense at best.
But whatever the occasion or demand.
they must be well and acceptably made and
attractively served
If for traveller, they are cut In PLAIN
shape square or oblong. the crust removed,
neatly wrapped in paraffin paper and pack
ed in pasteboard box The folding. paraf-
fin-lined biscuit and cracker boxes make
the best and most convenient receptacles 1or
sandwiches and should be saved for this
purpose.
Bread 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 somewhat set. at least
day old and fine grained The smaller
loaves cut to best advantage and do not
give so much waste in trimming into shape
The crust must be removed, and 1t is ad-
visable 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 sole enough
to spread evenly, may be spread over the
surface before cutting OFF the slice. In this
way no butter is wasted, and there is less
danger of breaking or cfumbing the slice.
and neatness, daintiness and delcacy must
be the watchword. fcut the slice an eighth
of an inch thick. Even thinner slices are
required if the sandwich is of the sweet Or
der
Finger and little French rolls are suitable |
for sandwiches. They must be fresh and
have very tender crust as this Is not re-
moved. et. ~,
Many prefer to make the bread for sand
wiches using narrow. oblbng bread tins, or,
for round slices baking-powder boxes an
swer nicely, especially for steamed brown
bread; there being no hard crust, these
loaves need no trimming.
The shape of the sandwich may be ac-
cording to fancy, but The most common
forms small squares, triangles and
small rounds. A large Slice of bread will
cut four squares, three oblong sandwiches,
or four triangles; the smaller loaves gen
orally used cut large square, two ooiong
or two triangles. fs.t.~--
The Butter.
ANY suitable fayoring or seasoning may
be mixed with the butter before spreading.
Pepper, mustard. onion juice, lemon juice,
horseradish, or 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 gras,
anchovy. lobster, shrimp, sardine, etc. OR
they may be combined with finely minced
meat or fish and spread over the bread, or
the bread very lightly spread with butter
and tiny crisp lettuce leaves placed be-
tween the bread and the paste. French and
ma yonnaise or boiled dressing may be used
in making of salad sandwiches which are
very popular and delicious.
Cheese. eggs. all kinds of poultry, game,
meats, shell fish and fish can be used.
The Sweet Sandwich.
These are classed with esthetic and
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 sandwiches. For the 5
o clock teas you must observe the English
custom and use butter only, and that fla
vored with perfume of fresh violets, rose
leaves. clover or naSturtluTnS. Also these
sandwiches must be very, very thin.
The suggestions for making are almost as
limitless are the combinations and list
of materials. All the inventive hostess re-
Quires are the few general rules; then her
success and glory lies in creating a new
kind of sandwich.
Olive Sandwiches.
Scald and stone large Queen olives, chop