Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1908-08-18

Cut two slices of white bread half an
inch thick, and one slice of rye or gra-
ham bread the same thickness. Spread
them with butter on both sides and
brown in the oven. On one of the white
slices place slices of cold chicken or
turkey, and on top of the chicken two
or three pieces of bacon we'll crisped.
Cover this with the slice of brown bread,
and on top of that put leaf of lettuce, a
radish or two nicely sliced and little
green pepper. Put teaspoonful of
mayonnaise on it and cover with the
slice of white toast. Wrap each sand
witch in a piece of waxed paper and tie
carefully. Serve to each guest at the
picnic without unwrapping.
BROWN BREAD SANDWICHES.
Spread the bread with butter and then
with cream cheese. Season with pap
rika and a little salt and slice some
olives over all, and moisten with
mayonnaise.
NAsTURTIUM SANDWICHES.
Slice the bread very thin and spread
with butter. Then arrange between the
slices very tender nasturtium leaves and
flowers dressed with little mayonnaise.
Cucumber, green pepper and lettuce,
mixed and moistened with mayonnaise,
make delicious filling.
Some kinds of nuts make a good sand
wich, especially English walnuts, chop
ped fine and mixed with some grated
American cheese, blended together with
cream and seasoned to taste. Spread
this between either white or whole
wheat bread.
A NOVEL SANDWICH.
Butter alternate slices of brown and
white bread and pile them one above
another into a loaf. Cut the loaf thus
formed across the slices. Butter them
and pile them 80 that when this second
loaf is cut the slices will be in white and
brown blocks. Press the slices very
closely together before cutting at all
Any cold meat can be used to put be-
tween the slices.
In spreading bread for sandwiches, the
butter should be slightly warmed in
order to prevent the bread from tearing
and to insure its spreading evenly.
When cress, lettuce or other salad is
used in the sandwich, the loaf is usually
allowed to project trifle to improve its
appetizing appearance. When using
such greens, break them into mouthfuls
before putting them between the slices.
Mayonnaise is at the bottom of many de-
licious sandwich mixtures.
CUCUMBER AND GREEN PEPPER FILLING.
Mince them very fine or put through
the chopper. These vegetables are very
watery, and unless they are deprived of
their juices the sandwich spread with
them will become wet and unsightly.
The best way to treat the mixture ia,
after 1t has been chopped, to press 1t
with spoon against the side of bowl
until no more liquid will flow. Salt the
chopped vegetables to taste; spread the
slices of bread with butter and then with
the mixture, and cover thinly with
mayOnnaise.
Peanut butter makes another good
filling. Spread the bread with it and
add a few chopped dates or figs.
EGG SANDWICH.
Pound the yolks of cold hard-boiled
eggs into a paste; season with salt and
pepper; add little French dressing and
a little sweet cream; have the whites of
the eggs chopped fine; spread the paste
on thin slices of buttered bread; put a
leaf of lettuce on top of the paste;
sprinkle the white over the lettuce; add
the other slice of bread and cut in two,
to make smaller portion.
Chicken salad makes a most delicious
and hearty sandwich, and is q very &C
ceptable relish for picnic or an outing
of any kind. Almost any kind of cold
meat can be sliced and used, and is very
much improved with a small slice of
pickle added to the meat. Any cold fish
may also be used. Free 1t from bones
and mash to paste; season with salt,
pepper, little chopped pickle and some
mayOnnaise. Whole-wheat bread is best
for fish filling.
MAYoNNAIsE DRESSING.
There is one very important rule to be
observed In mixing this dressing: The
utensils used and the ingredients must
be of the same temperature and must be
moderately cold at least. The proper
proportion of oil to the yolks of two raw
eggs is one pint. Put the yolks first In
your bowl and season with saltspoon-
full of salt and tiny bit of pepper and
little mustard lin the powder.) Beat
this with silver fork until 1t thickens.
Add one teaspoonful of vinegar, beat
thoroughly, then slowly add little of
the oil, beating vigorously all the time.
Add few drops of vinegar, until not
over two tablespoonfuls have been used
altogether, alternating with the oil until
the dressing is like a smooth, thick
cream. Should the yolks of the eggs not
thicken before the other ingredients are
added, discard them and beat up others.
There is no danger of curdling II the
eggs are very fresh and the oil is added
slowly.
CHEESE sTRAws.
Sift together one cupful of -four and
quarter of teaspoonful of baking
powder. Add half q teaspoonful Of salt
and chop two tablespoonfuls of butter
iuSO tuO hOuts luiA III . 4uott0k Va -
of cayenne and one cupful
of grated cheese. Wet with cold water
to q stiff paste and roll out very thin.
Cut in narrow strips and bake on creased
letter paper on the bottom of an invert-
ed tin. A little salt sifted over them
just before they are taken from the oven
is considered an improvement. A good
plan is to make cheese straws on baking
day, using scraps Of puff paste.
MARTHAs.
Rub to a cream one cupful of butter
and lard mixed. Add one cupful each
Of brown and white sugar, two beaten
eggs. half cupful Of sour milk, four
,upfuls Of -four In which have been sift-
ID half 4 teaspoonful of salt, one tea
spoonful of soda, half of cloves, one of
cinnamon and one-quarter of q teaspoon
,f nutmeg. Add one cupful of raisins |
md half q pound Of walnut meats chop.
ped. Drop by teaspoonfuls into tin
md bake quickly to delicate brown
Ex.