Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1907-03-05

The average person looks on . sand
vich n = mskeshift for meal, rather
tasteless, dry and unappetizing make
shift-tvo slices Of bread with one slice
Of meat between them. This ID exactly
What the flrst sand wich consisted OF and
the story Of It il as follows: The Earl OF
| Sandwich was an ardent card player ana
one night became too much absorbed 10
his game to stop for dinner. He played
tin late and still tho game was not finish
ed: he ordered something to DO brought
him to eat-something he could eat
without interrupting his game-and
presently there appeared the loaf and
the cold roast beef. He cut slice Of
meat then two slices Of bread, placed
the meat In the middle and Satisfied bis
hunger without stopping his play. The
combination pleased him and he ordered
that 1t be called by his name In the
future.
Sandwiches have improved since then
both in dantiness and In variety OF ILL
| ing, which really 10 only limited by the
state of the store closet and refrigerator.
Let M consider few sandwiches out
of the ordinary and suitable for serving
at card parties and evening entertain
ments, where the requirements are more
dsintiness and toothsomeness than actual
food value.
In the first place no matter what the
occasion, the first requisite is to have
tho bread perfectly adapted to its pur-
pose. This means that 1t should be
| fully twelve hours old, rather close
grained and of such shape - TO allow II
to be cut without waste-square loaVes
| known a. sandwich loaves are the best
of all, and next to these, particularly It
the crust il to be left on, comes the
small round loaves baked in covered
pans. II homemade, one pound BAKING
powder or coffee cans are excellent. 80.
Next comes the butter, and this will
be easier to spread II loft In warm
room for an hour to slightly soften, then
beaten to q cream as for cake making;
the seasoning for the sandwiches can
usually be beaten into the butter, thus
saving time and labor when putting
them together. Opinions differ as to
whether It Is better to spread the bread
with butter before, or after, cutting the
slices from the loaf. After considerable
practice We think It better to recommend
slicipg 1t first, taking care that the slices
| lie together on the board in the order In
which they were cut from the loaf to in
sure their matching when placed to-
gether later.
A most useful implement where sand
| witches are to be made frequently is
meat grinder; one having several knives,
that the food may be cut in either hne
or coarse pieces, being the most desir-
able. With such a cutter one can 30
| prepare the meats used for sandwich
Filings, that there will be no fear OF get.
ting all the meat in the first mouthful
and having nothing but buttered bread
left.
A sandwich made with ripe olives and
cheese for the chief Ingredients Is one
sure to find favor with those who like
savory tid-bits. The rule for making
them is given in full.
RIPE OLIVE AND CHEESE SANDWICHES.
One cup Of pitted ripe olives, one cup
grated cheese, or one Neufchatel cheese,
two tablespoons of May onnaise dressing,
salt and pepper or paprika to taste.
Slices of buttered white or graham bread.
Cut the bread thinly, chop the olives
fine and add them to the cheese, mixing
we'll: moisten with the Mayonnaise and
season to taste with the salt and pepper.
ISpread between the slices OF buttered
bread, press we'll together, remove the
crusts and cut into squares or triangles.
sAvoRY SANDWICHES.
Savory sandwiches may be made by
beating to q cream three tablespoons OF
butter and adding to 1t teaspoonful OF
mixed mustard, the same quantity OF
chopped parsley, capers, olives and
pickles, and few drops of either vine.
gar or lemon Juice. Spread on slices Of
white bread and press the slices together
before cutting off the crusts.
In making any kind of meat sandwich
see that the seasonings and fiavoringa
used are such that will blend with and
give character to the meat; for instance,
lin making q sandwich of cold lamb, add
a little mint sauce to the lamb, or chop
1.-TWO or three leaves Of mint with 1t, and
moisten tho meat with Mayennaise OF
French salad dressing. For beef add
little onion juice obtained By pressing q
cut onion on grater) or add . little
grated horseradish to the minced meat
cold chicken mixed with one-sixth its
bulk of cranberry jelly Is also an accept
able filling.
CHEESE AND GREEN PEPPER SANDWICH
A cheese and green pepper sandwich
is q great favorite with all who try 1t,
unless they object to cheese in any form
1t is made by passing one-half pound Of
cheese and three green peppers with
the seeds and white pith removed,
Through q meat grinder, adding season
ing IL this is found necessary; 1t will de-
pend on the sadness of the cheese and
the heat of the peppers. The juice Of
the peppers is enough to moisten the
cheese so that 1t will spread easily; cut
slices of white bread rather thicker thar
is usual for sandwiches and spread thick
" with the cheese and pepper mixture
cover with another slice OF bread and
toast golden brown just before serving
Send to table tucked between the folds
of a napkin. The sandwiches may be
cut into strips before serving.
CUCUMBER SANDWICHES.
For these, take two oucumbers pee
them ,hickly and chop finely, rejecting
the seeds If these are large and coarse
Drain thoroughly either by placing the
pulp on sieve or tying it in piece Of
cheesecloth and hanging this up 90 that
lit will drip. Add teaspoonful OF onion
Iiuice to the drained pulp and season
highly with salt and paprika; mix In
half as much Mayonnaise a. you have
cucumber and spread between slices Of
buttered whole wheat bread.
MONACO SANDWICHES.
These require the yolks of two hard
cooked eggs, three tablespoons of but
ter, two tablespoons of cream and two Of
shrimp or salmon paste; pepper to taste
and use unbuttered slices of brown OF
graham bread. Put tho egg yolks In
bowl with the butter and rub them with
the back of spoon until smooth; add
the pepper and the fish paste and lastly
the cream whisked till stiff. Spread
rather thickly between the slices Of
bread; this paste is 30 rich that 1t Is un
necessary to butter the bread.
SWEET SANDWICHES.
OF these there Is an almost endless
varisty-equal parts of chopped nuts Of
almonds, and rather tart jelly, or o.
chopped nuts and raisins, or maple sugar
scraped finely and mixed with English
walnuts being among the best. For any
of these graham or gluten bread may bt
used in place Of white II desired.
A SWEET CHOCOLATE SANDWICH