Montpelier examiner. [volume] (Montpelier, Idaho) 1895-1937, 1906-11-02
LUNCHEON DAINTIES
PROPER METHOD OF PREPARING
SANDWICHES.
Maycnnaise Should Be Spread with an
Eye to Prevent the SoiIing of
Gioves-Oyster Roast a
Popular Dish.

nave come to refusing them entirely
at teas and receptions said a woman
who had sacrificed several pairs of
nice gloves to mayonnaise or creamy
sandwiches. Her prejudice against
these morsels of food, SO 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 soft
flling 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.
Have sharp knife and cut it very
thin. Bread that is more than half
p day old is too tender and crumbly
Never let economy extend to leaving
even fragment of a crust ON the
bread used for sandwiches. 1t 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, tablespoon of capers
chopped, and enough mayonnaise to
noisten. NIX we'll. spread between
thin slices of buttered bread.
Egg SandWiches.-Boil some eggs
hard and rub the yolks to fine pow
her. Spread finely chopped water
crosse on thin buttered bread, cover
with the egg. and lay on the other half
of the sandwich. For 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-
tiers and turn into a small baking dish
land 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 a piece of Rocquefort
| 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 biscuit cut
ter. Beat some cheese smooth and
add enough currant jelly to color q
/ inlx low
hard.
Olive Sandwiches.-Chop 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
and heat in their own liquor until they
become plump and begin to ruffie
Drain, dust with salt and paprika and
few drops of lemon juice. Chill, and
If too large cut in halves. Serve witt
mayonnaise in lettuce heart leaves anG
garnish with capers.
Oyster Cocktails.-Put five small
oysters in each glass and pour on {
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, fou
tablespoons of lemon juice, two table
spoons tomato catchup, and one leve
teaspoonful of salt.
Mint Wash the sprig
of mint and dry on piece of chess
cloth, grind or chop fine, add thicl
cream to make a paste. Spread be
tween thin slices of buttered bread.