Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-03-19
HOW TO MAKE SANDWICHES.
Not So Easy as the Uninitiated Might
Suppose.

From the Baltimore Sun
Ninety-nine persons out of the proverbfal
hundred probably think themselves equal
to making a sandwich. Could anything be
simpler? And left to their own devices
they concoct food product calculated to
drive an artistic chef to the verge of dis-
traction and the reckless person who eats
them to an attack of indigestion.
A sandwich to be success should be
pleasing to the eye, palatable. small and
dainty and composed of the very best ma
terials.
>. Except for a seated dinner or supper
there is scarcely any hospitable occasion
where sandwich does not have it's place.
With the opening of spring and the advent
of horse shows. country driving jaunts
picnics. garden parties and other ppen-air
diversions the delicious sandwich is of
paramount Importance.
Good sandwiches can be made of almost
anything-fowl, meat, vegeta bles, fish,
cheese, fruit or nutS-and here are a few
suggestions to girls who should early learn
that the way to a mans heart lies through
his mouth and direct their skill accordingly.
The foundation of a sandwich is of
course. bread, but not any kind of bread.
Porous bread filters the mayonnaise dress
ing through the openings and makes an
oily, soggy production. The bread should
be light, yet compact, and what is known
as sandwich bread can be bought in long,
boX-shaped loaves especially adapted to
the purpose. Slices should be cut of wafer
like thinness, spread with creamed butter
and after the meat or vegetable compound
has been introduced between two slices
these should be cut in triangles, hearts,
half moons any pretty device with cut
tiers that are sold for such use. Brown
bread makes especially nice sandwiches
and since the bread is flexible these sand
witches are generally rolled instead of fat
The most expensive sandwiches are made
of pate de foie gras, caviar and such deli
cacies. These are spread thinly on butter
ed bread without additions of any sort to
detPact from their flavor. Unless potted
meats are used all meats for sandwiches
should be chopped very fine Chicken may
be mixed with mayonnaise dressing ham
with shade of minced parsley or dash
of French mustard beef with touch of
worcestershire sauce or tomato catSup.
Lamb is rather hopeless, but can be used
with little mince sauce, while with chop
ped tongue use melted butter or tomato
catsup.
Peanut butter, which is sold at fancy
groceries. makes very palatable sand
witches.
There are few things nicer than fresh
crisp lettuce sandwiches where the lettuce
is spread with mayonnaise dressing and
plenty of it; but it is most important
that the best olive oil be used and care
taken to have the lettuce washed and set
in a colander upon the ice to drain per-
fectly dry some hours before using since
the mayonnaise will not adhere to wet
leaves.
The soft Swiss cheeses cut in thin slices
make appetizing sandwiches, and hard
boiled eggs put through colander and
seasoned and mixed with mustard cayenne
pepper and little salad dressing are es-
pecially nice. Blota makes a good sand
witch for those who are fond of the flavor
of smoked herring. For those not fond of
mayonnaise dressing preserved ginger can
be used with light green lettuce leaves, the
ginger being cut into thin strips, and
French fruit sandwich can be made by
chopping candied cherries, seeded raisins
dates and grated cocoanut together and
mixing with grape juice and a little orange
Juice into a prepared fruit paste The
bread in a fruit sandwich should be but
tered as in any other kind Grape Juice
can also be used to moisten nuts and
raisins chopped very fine and spread in the
same manner.
Where sandwiches are to be eaten from
lunch baskets instead of served from plates
each sandwich should be wrapped in paraf-
fine paper to preserve its freshness or a
dampened cloth should be laid upon the
bottom of dainty lunch basket and
moist napkin spread over the top.