Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1910-07-20
HOUSEHOLD
DELICIOUS PICNIC SANDWICHES.

The sandwich Is of curse the piece
de resistance of the outdoor feast.
Now there are such les ions of appetlz-
ing SANDY iches that it seems a pity
that the ordinary picnic menu should
include only the hackneyed nam,
hard boiled egg and perhaps, as a
great novelty, the cheese variety;
The bread used for sandwiches should
be at least a day old: the slices cut
thin and even and the crust trimmed
off; it should be lightly and evenly
buttered; avoid bread that is full of
holes, as in that case too much butter
is used and the sandwiches will be-
come disagreeably greasy. The
bread may be white, brown, whole
wheat, Indian, rye or pu~mpernickel.
1t may take the form of rolls or bis
cult, cold gems or crackers, but the
filling must accord with it's binding.
In making meat or cheese sand
wiches botn slices r spread with
butter, but one side only with the
meat, etc.; the other slice Is then
added, pressed slightly and cut In
two. or all things the edges of the
sandwich should be free from butter
and all suggestions of filing. Gold
lamb noWiches-thin slices of the
meat, nicely salted, between thin
slices of bread are appetizing for a
picnic luncheon, aud a welcome
change from ham sandwiches. A
glass of currant jelly will make them
more popular.
Out slices of rye or brown bread
without removing the crusts. Rub
halt a pint of cottage cheese to a
smooth paste with q little melted but
ter, half a teaspoonful of salt and two
tablespoonfuls of thick cream, and
put this mixture between the buttered
slices. This may be varied and i'm
proved by using a lettuce leaf with
each cream cheese filling Or mixing
half a cuptnl of chopped English wal
nuts. Ginger bread is also nice with
the filling of ream cheese and nuts.
To make very appetizing sardine
sandwiches, wash, skin and bone some
sardiness place them in a bowl with a
little batter and mash them to a
smooth paste, season with some pap
rika and lemon juice. Spread the
and put another slice on top, pressing
it down with a fat knife blade.
Egg and w~atercress sandwiches are
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bread and butter, and cover them
evenly with fresh w~atercress, Sprink-
ling with a little salt and some chop
ped ch1Wes or a very little grated
onion. Now spread them thickIy
with hard boiled yolks of eggs which
have been rubbed through u sieve,
place another piece of bread On the
top and press together.
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delicious. The cucumber is peeled
and sliced and put in ice water to
crisp. The slices are then drained
and laid on a thin slice of buttered
whole wheat Or white bread, a very
little thick mayonnaise is put on and
the whole covered in the usual way
with another slice of bread and press
ed down we'll.
Olive and tongue sandwiches are
also delicious. Stone and chop
French olives, seasoring with pepper
and pounding to a smooGn paste. Gut
thin slices OF bread, and butter and
spread one-half with the olives and
the other half rather thickly with
grated tongue. Press together and
serve in the usual way.
For chicken salad sandwiches.
mince the chicken and season with
salt, pepper, m~ayonnaise and finely
chopped olives. A trace of onion
juice and a little lemon juice may be
used. The mixture must not be thin
enough to run. Almost any sort of
sandwich filing is improved by a
light seasoning of mayonnaise dres-
sing and olives which are stuffed with
little bits of red peppers.
But there is literally no end to the
filings that are possible for SAND
wiches, provided one knows b o ID
prepare them in an appetizing way.
Any cold meat may be run through the
eat grinder and made to do service
by dett seasoning. But the first re-
quisite is a dainty attr~activeness.
People who are not near any good
bakeries where sandwich loaves NAV
be a often use pound baking tins in
making homemade loaves. Such lit
t. loaves make slices just the right
size. Inc bread should be buCtereC
on the loaf in order mat the slices
may be of waferlike thinness.
SWEET sandwiches are lot often
seen in this country, but they are
very good for all that. A delicious
sweet sandwic is made by mixing
chopped figs and dates very fine,
moisGening with a drop or two OF
lemon juice and using that as a Fl Hing
Chopped nuts may make part of the
mixture.
Chocolate sweet sandwiches are
greatly liked by children. Put one
teacupful of grated chocolate, one
half pint of milk and an g into q
small pan, with sugar to taste and
flavor with lemon or vanilla, Mix all
this we'll, and then thicken by stand
ing the pan in a saucepan of hot wat
er and allowing this water to boil no.
When it has thickened suff iently,
take 1t off and spread on slices of
bread and butter, sandwich fashion;
it is also very good spread between
slices of stale sponge-cake.
Gingerbread is sure to be popular if
prepared as follows: Out in fairly thin
slices, butter, and place between
them a mixture of chopped raisins
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