The Vinita daily chieftain. [volume] (Vinita, Indian Territory [Okla.]) 1902-1913, 1906-10-29
LUNCHEON DAINTES
PROPER METHOD or PREPARING
SANDWICHES.
Msyonnaiss Should Be Spread with =
Eye 70 Prevent the soiling Of
cioyes-oyster Roast
Popular Dish.


Sandwiches are 50 mussy that I
have come r0 refusing them entirely
at teas and receptions" said woman
who had sacrificed several pairs Of
nice gloves TO mayonnaise or creamy
sandwiches. Her prejudice against
these morseis of food. 50 inevitable
an offering at any place where half
dozen people meet, would not have
been SO strong had the sandwiches
been properly made. Where a soff
n1ling Or mayonnaise is used II should
not be spread 10 the extreme edges of
the bread. At least an eighth Of an
inch all round viii save soiling the
gloves.
Rolled sandwiches are the most
Dainty Of All. and are most frequently
made without any filing more than
thin coating Of butter. The bread
must be less than Y hours old. and
Il .bnt barely cool It can Be used
Have a sharp knife and cut il very
thin Bread that is mora than hall
day old is too tender and crumbly.
Never let economy extend to leaving
even fragment 81 crust on the
bread used for sandwiches. II is
easier and more saving to trim the
loaf rather than the thinly sliced
bread
Partisan Sandwiches--Mince some
cold cooked hsh me 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 mayonnaise to
moisten. Mix well. spread between
thin slices OF buttered bread.
Egg Sandwiches.-Bo 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 the minced watercress
and chopped whites Of the eggs. Take
white bread for these sandwiches.
Oyster Roast.-TO one-half cup Of
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 small baking dish
and set in a hot oven until the edges
curl Turn on hot buttered toast
Rocquefort Sandwiches. Rub a
rounding tablespoon Of butter to a
cream with a piece Of Rocquefort
cheese twice as large and use as a
filling for whole wheat sandwiches cut
thin.
Pink Sandwiches.-Slic bread thin
and cut in rounds with biscuit cut
ter. Beat some cheese smooth and
add enough currant jelly to color a
pink; lay on second round and press
hard
Olive Sandwiches one dozen
stoned olives and work into a little
roll of creamed cheese, Use as a fill
ing for brown bread sandwiches.
oyster Salad. Select large oysters
aud heat In their own liquor until they
become plump and begin to ruftie.
Drain, dust with salt and paprika and
few drops Of lemon juice. Chill, and
II too large cut in halves. Serve with
mayonnaise in lettuce heart leaves and
garnish with capers.
Oyster cocIStalIs.--Put five small
oysters in each glass and pour on a
tablespoon of the following saucei
| Mix two tablespoons Of grated horse
radish, two tablespoons of vinegaD
one teaspoon OF tabasco, two table,
spoons of AForcestcrshire sauce, four
| tablespoons of lemon Juice, two table
spoons tomato catchup, and one level
teaspoonful Of salt
Mint sandwehes.-W Wash the sprigs
of mint and dry on a piece Of cheese
cloth. grind 81 chop fine, add thick
cream to make paste. Spread be-
a.