The Muskogee cimeter. [volume] (Muskogee, Indian Territory, Okla.) 1901-19??, 1906-11-02
LUNCHEON DAINTIES
PROPER METHOD OF PREPARING
SANDWICHES.
MayonnaIse Should Be Spread with an
Eye to Prevent the soIIlng Of
GIoves-Oyster Roast
Popular Dish.

oanuWlcneS are so mlSSy that
nave come to refusing them entirely
at teas and receptions" said woman
VINO had sacrificed several pairs OF
nice gloves to mayonnase or creamy
sandwiches. Her prejudice against
tnese morsels OF food, so inevitable
an onering at any place where a half
dozen people meet, would not have
oeen so strong had the sandwiches
been properly made. Where q soft
niling or mayonnaise Is used It should
not be spread to the extreme edges of
the bread. At least an eighth OF an
inch all round will save soiling the
gloves.
Rolled sandwiches are the most
dainty OF all. and are most frequently
made without any filling more than a
thin coating OF butter. The bread
must be less than IL hours old, and
II but barely cool it can be used.
nave a sharp knife and cut It very
thin. Bread that is more than half
day old Is too tender and crumbly.
Never let economy extend to leaving
even fragment OF a 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, a tablespoon OF capers
chopped, and enough mayonnaise to
moisten. Mix WELL spread between
thin slices Of buttered bread
Egg Sandwichcs.-Boil some eggs
hard and rub the yolks to a fine DOW
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
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 Uuttered toast.
Rocquefort Sandwiches. - Rub a
rounding tablespoon Of butter to a
cream with piece OF Rocquefort
cheese twice as large and use as a
hlling for whole wheat sandwiches cut
thin.
Pink Sandwiches.-Sliceb 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 second round and press
hard.
owe Sandwiches.-Chop one dozen
stoned olives and work into little
roll OF creamed cheese Use as a fill.
Ing for brown bread sandwiches.
Oyster SaIad-Select large oysters
and heat In their own liquor until they
become plump and begin to runle.
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 Cocktalls.-Put five small
oysters In each glass and pour on a
tablespoon of the following sauce:
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 leve,
of salt
Mint Sandwiches.-Wash the sprigs
u mint and dry on a piece OF cheese