The Cairo bulletin. (Cairo, Ill.) 1???-1928, 1906-10-13
LUNCHEON DAINTIES
PROPER METHOD OF PREPARING
SANDWICHES
Mayonnaise Should 5e Spread with an
Eye to Prevent the Selling OF
Gloves-Oyster Roast
Popular Dish.

Sandwiches are so mussy that !
At teas and receptions" said q woman
who had sacrificed several pairs Of
nice gloves to mayonnaise or creemy
sandwiches. Her prejudice against
these m0rsels Of food 50 inevitable
an Offering az any place whore q half
dozen people meet, would not nave
been 50 strong had the sandwiches
been properly made. Where SOFT
filling or mayOnnaise IL used II should
not be spread 10 tile extreme edges Of
the bread AT least an eighth Of an
inch all round will save suilng the
gloves.
Rolled sandwiches are the most
dainty OF all, and are most frequently
made without any filing more than a
thin coating Of butter The bread
must be less than II hours old, and
ii but barely cool 1t can be used.
Have sharp knife and cut II very
thin. Bread that Is more than half
day old Is too tender and crumbly.
Never let economy extend to leaving
even fragment OF crust on the
bread used for sandwiches. It Is
easier and more saving to trim the
LOAF rather than The thinly sliced
bread.
Partisan Sandwiches Mince some
cold cooked fish fine after freeing from
skin and bones season with salt and
pepper and add two hard boiled eggs
chopped fine, q tablespoon Of capers
chopped, and enough mayor 60 to
moisten Mix We'll spread between
thin slices Of buttered bread
Egg Sandwiches. Boil some eggs
hard and rub The yolks to a fine pow
der. Spread finely chopped water
crosse on thin buttered bread, cover
with the egg, and lay on the other half
Of the sandwich. For a second sort Of
sandwiches use tho minced Wateecress
and chopped whites vt the eggs. Take
white bread for these sandwiches.
Oyster Roast.-Io one half cup o.
oyster liquor add one level teaspoon Of
salt one rounding tablespoon Of but
Ter, two teaspoons of catchup and a
rounding tablespoon of chopped sweet
pepper Put in one dozen large oys
ters and turn into a small baking dish
and set in hot oven until the edges
curl, Turn on hot buttered toast
Rocquefort Sandwiches. - Rub a
rounding tablespoon OF butter to a
cream with piece Of Rocqlcfolt
cheese twice as large and use as a
filling for whole wheat sandwiches cut
thin
Pink Sandwiches. Slice bread thin
and cut in rounds with a biscuit cut
ter. Beat some cheese smooth and
add enough currant jelly to color a
pink, lay on a second round and press
hard
Olive Sandwiches. Chop one dozen
stoned olives and work into a little
roll Of creamed cheese Use as fill
ing for brown bread sandwiches,
Oyster Salad Select large oysters
and heat in their own liquor until they
become plump and begin TO ruale.
Drain, dust with salt and paprika and
a few drops of lemon juice. Chill, and
If too large cut in halves. Serve with
mayonnaise in lettuce heart leaves and
garnish with capers.
oyster Cocktails. five small
oysters in each glass and pour on a
tablespoon of the following sance;
Mix two tablespoons of grated horse
radish. two tablespoons of vinegar
one teaspoon of tabasco, two table
spoons OF Worcestershire sauce, four
tablespoons of lemon juice. two table
spoons tomato catchup and one level
teaspoonful of salt
Mint sandwches.-Wash the spriGs
of mint and dry on a piece of cheese
cloth. grind or chop fine, add thick
cream to make 4 paste. Spread be-
tween thin slices of buttered bread,