The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1906-12-08
LUNCHEON DAINTIES
PROPER METHOD OF PREPARING
SANDWICHES.
"ayonnaise Should Be Spread with an
Eye to Prevent the soiIina Of
0loves-oyster Roast q
Popular Dish.


sandwiches are so mussy that /
nave come to refusing them entirely
Al teas and receptions" said a woman
VINO mad 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 30 strong had the sandwiches
been properly made. Where a soft
nliing 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
a day old is too tender and crumbly.
Never let economy extend to leaving
even a 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
moisten. Mix well, spUad 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 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-
tiers and turn into 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
cream with a piece of Rocquefort
chooco fwico &c lorca opd uco M 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
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 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 rufiie.
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 Cocktals.-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, four
tablespoons of lemon juice, two table
spoons tomato catchup, and one level
teaspoonful of salt.
Mint Sandwiches.-Wash the sprigs
of mint and dry on a piece of cheese
cloth, grind or chop fine, add thick
cream to make paste. Spread be-
tween thin slices of buttered bread.