Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-06-07
Dainty Fare That is Timely
for This Season.
INFORMAL MEETINGS
GENERAL DIRECTIONS FOR MAX
ING AND GARNISHING.
Pulverized Eggs With Mayonnaise
or With Meat
or Fish.

June is the month for informal enter
tanning of the daintiest sort. It marks the
close of the afternoon tea season and the
opening of the porch season. June we'd
dings also apt to be more informal
than the stately Easter week affairs. The
hostess and home-maker is therefore par
ticularly interested in new filings for sand
wiches, the staple course at any informal
| function.
A word as to sandwich making In gen
| eral. When white bread Is used the city
| housewife will do well to order the regular
| sandwich loaf, which is from twelve to
fourteen inches long, and each slice cuts in
| a square of five six inches. This is
| sometimes called cream bread. Each loaf
| is baked separately with a golden crust
| on all six sides, and generally sells for 10
| cents a loaf. 1t cuts into ideal triangular
| sandwiches.
| White bread for sandwiches should be
cut very thin and the butter should be
soft, but not melted, if it is to be spread
on thinly the modern sandwich de-
lands.
F'add:shness in the matter of bread is
responsible for the appearance on many
tea tables of very dainty sandwiches made
from graham or whole wheat bread. Brown
bread, cut rather thicker than for the white
sandwiches. IS also in demand
All bread for sandwiches should have the
crust carefully removed. The average loaf
of bread cuts to most economical adVan-
tage in oblongs, squares or trlangies' but
some hosteSses who wish to have a variety
of shapes use round biscuit cutter for
shaping the bread When very delicate
service is desired the bread may be cut
| thin, and, after filing. the sandwich is
| rolled and tied with ribbons to match the
| color scheme on the table.
When sandwiches are made several hours
| In advance of the function they must be
| packed in alright boxes or wrapped in
clean cloths, napkins squares of old
| linen, which have been dipped In clear
water and then wrung very, very dry.
Sandwiches whose filings contain vinegar,
lemon. or soft cheese should not be laid in
a tin box unless they are carefully wrap
ped in cloths first, as they absorb ''tinny''
taste. Sandwiches may be served on
fiat plate or salver in a nest of crisp lettuce
leaves. or they may be garnished with
parsley. Whatever garnish is used must be
crisp and fresh looking, or it is worse than
no garnish at all.
Peanut Paste.
A popular filling for white bread sand
witches is a peanut paste. Chop cup Of
shelled and skinned roasted peanuts very
fine Add to them enough mayonnaise
dressing to make the mixture of the proper
consistency to spread on the bread. Add
salt to taste. and cover thin slices of
bread with coating of the paste.
Almond Fillng.-Chop half a pound Of
blanched almonds with an equal bulk of
shredded or grated celery, and add little
salt. Moisten with mayonnaise dressing
and spread between thin, round slices of
white bread or oblongs of brown bread.
Particularly appetizing for brown bread
filling is an olive and anchovy paste. Chop
stoned olives into fine bits and mix them
with a small quantity of anchovy paste.
Plain Celery Sandwiches.-Take the white
mi of a small head of celery. Chop
it finely with a dozen capers and add one
tablespoon full of very thick mayonna1se
sauce Mix thoroughly and it is ready for
use
PulyeriZed egg in combination with some
vegetable gives l very creamy flavor to the
filling. Most refreshing is mixture OF
hard boiled eggs with sliced cucumbers:
Pass the yolks of three or four hard boiled
eggs through a sieve. Season them well
with celery salt and pepper. and add dust
of curry powder. with a few drops of Gu
cun,ber or tarragon vinegar Pound in
mortar and add sufficient whipped cream
to form fairly soft paste. Have ready
some crustless slices of bread and butter
Spread with a layer of the egg cream. and
before covering with the upper piece of
bread place a few very thin slices of Gu
cumber over the top. Cucumber intended
TO- sandwiches should be placed, after 1t is
sliced, on white blotting paper or a soft
cloth. for a short time before 1t is required
In order that the superfious moisture may
be absorbed
Another egg filing Is combined with
tongue and tomato. Pass the yolks of
eTal hard-boiled eggs through sieve and
pound them in a mortar with liberal
quantity of butter. Season them with salt
and pepper and sufficient tomato catsup to
convert the eggs into paste. Then add an
equal que nifty of canned tongue cooked
tongue which has been pounded and passed
through a sieve. A thin slice of peeled to-
mato may be also placed between the sand
witch.
Salmon Sandwiches.-Pound some canned
or boiled salmon in a motar and pass it
through a sieve. Season with salt, pepper
and cayenne. Mix to a fairly thick paste
with stiff mayonnaise sauce. Spread white
bread with the salmon mixture and scatter
over it picked beans cucumbers which
have been cut into small pieces. Serve with
pa rSley garniSh.
Lobster Sandwiches.-Take the meat of
one small lobster, one small tomato, two
ounces of butter and one tablespoonful of
whipped cream. Put the lobster butter and
tomato Into mortar and pound until quite
smooth. Pass the mixture through hair
sieve and season with few drops Of lemon
Juice, pepper salt and a pinch of mace.
Lastly add the whipped cream and spread
between thin slices of bread and butter
No refreshment is more dainty than
light biscuit sandwich, and the following
Is desirable recipe: Put a quarter of
pound of flour. which has been dried and
sifted, into basin. Season with salt and
pepper. and rub two ounces of butter into
IT, Then mix TO a paste with the yolk or
an egg and little cold water Turn the
paste onto a Toured board and roll it out
so that IT Is very thin. Then cut out with
round cutter. Prick the biscuits to pre-
vent their blistering and bake in a mod
erately quick oven until they are a pale
fawn color A few minutes before they are
ready brush the tops of the biscuits over
quickly with some white of an egg to give
them a glazed appearance. A short time
before they are required spread the bis
cults with tongue mixture prepared ac-
cordtng to the directions below. The bis
cults may be made thin and two utilized
for each sandwish, or a thicker biscuit may
be split to admit the filling
Tongue Filling.-Pound an ounce of but
ter until it Is quite soft and creamy Sea-
son with celery salt. pepper and a little
nutmeg. Mix 1t with the sieved yolk of two
|. hard boiled eggs and add an equal quantity
of canned tongue.