Los Angeles herald., 1910-07-31
SUMMER SANDWICHES

both slices are spread with butter, but
one side only with the meat, etc.; the
other slice Is then added, pressed
gently and cut in two OF all things
the edges of the sandwich should be
free from butter and all suggestions of
the filling. Cold lamb sandwiches
thin slices of the meat, nicely salted,
between thin slices of bread-are ap-
petizing for a picnic luncheon. and a
welcome change from ham sandwiches.
A glass of currant jelly will make
them more popular
Cut slices of rye or brown bread with
out removing the crusts. Rub half q
pint of cottage cheese to a smooth
paste with a little melted butter, half
a teaspoonful of salt and two table,
spoonfuls of thick cream, and put the
mixture between the buttered slices.
This may be varied and improved by
using a lettuce leaf with each cream
cheese filling or mixing with the cheese
half a cupful of chopped English wal
nuts. Gingerbread is also nice with
the filling of cream cheese and nuts.
To make very appetizing sardine sand
wiches wash, skin and bone some sar-
dimes, place them in bowl with a
little butter and mash them to a
smooth paste, season with some pap
rika and lemon juice. Spread the mix
ture on a slice of buttered bread and
put another slice on top, pressing 1t
down with a fiat knife blade.
Egg and watercress sandwiches are a
novelty. Cut some thin slices of bread
and butter and cover them evenly with
fresh watercress. sprinkling with a
little grated onion. Now spread them
thickly with hard-boiled yolks of eggs
which have been rubbed through a
sieve, place another piece of bread on
the top and press together.
Nasturtium sandwiches are novel,
and most people are very fond of them,
especially when the flowers or leaves
are gathered fresh from the garden.
Drop them into ice water to crisp while
the rest of the luncheon is being made
ready. Cut the bread in thin slices
and butter it, Place thin layer of the
yellow petals on one pungent leaf be-
tween the slices. No seasoning is re-
quired aside from a light sprinkling of
SALT as the nasturitum has a delight
fully distinctive flavor of it's own. If
the leaves of the nasturtium are used
for the sandwich 1t is best to add a
little mayonnaise.
Cucumber sandwiches are perfectly
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 mayon-
naise is put on and the whole covered
in the usual way with another slice of
bread and pressed down well.
Olive and tongue sandwiches are also
delicious. Stone and chop French OIL
ives, seasoning with pepper and pound
ing to smooth paste. Cut 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, pep
per, mayonnaise and finely chopped OIL
ives. A trace of onion juice and a little
lemon juice may be used. The mixture
must not be thin enough to run. AL
most any sort of sandwich filling is
improved by light seasoning of may
onnaise dressing and chopped olives
which are stuffed with little bits of red
peppers.
But there is literally no end to the
provided one knows how to prepare
them in an appetizing way. Any cold
meat may be run through the meat
grinder and made to do service by deft
seasoning. But the first requisite is a
dainty attractiveness People who are
not near any good bakeries where sand
wich loaves may be had often use
pound baking tins in making home
made loaves. Such little loaves make
slices just the right size. The bread
should be buttered on the loaf in order
that the slices may be of waferllke
thinness.
Sweet sandwiches are not often seen