Bisbee daily review., 1911-07-02
ART OF MAKING
 TIE SANDWICH
Every Good Variety Of the Favorite Picnic Food
 Is Described
THE AVIATION SANDWICH

"iCnes unAeSS they are to be rolled or folded; in that case, bread not older than six hours must be used beIter should be creamed to remove all moisture, and the crusts removed rom the loaf before it is cut into shces- To cream the butter place it m DOW and work with a silver Iork until II is smooth and creamy. Drain off the liquid that will collect ID the bottom. then with a knife spread the slices evenly and thin ly. When mayonnaise dressing is used with the filling butter may be omitted
 The most economical way to serve sandwiches, and one which does not detract from their attractive appear ance is to cIt the siices Of bread into strips, triangles or halves There will be no waste as when they are cut into diamond. heart or other fancy shapes, requiring cutters.
 When meats are chopped it is wise to mix them with boiled or may. onnaise dressing. or with creamed butter. before spreading This will prevent the inc pieces of meat from spilling out when served When serving lettuce sandwiches clsan the lettuce in a cheesecloth square to absorb the moisture; then hang in a cool place.
 The Seasoning
 The seasoning of the various mix lures is as much an art as making the sandwiches. 4 little mustard i'm proves the flavor of boiled ham or tongue. Herseradish will be an ad- dition to roast beef. ton1atoe catsup, capers, olives and cold mint sauce to lamb Minced celery or celery salt will season chicken or veal de- liciously, and for all fish filings little lemon juice should be used Onion juice or minced onions, chives. or a tiny bit of garlic may be added to cheese filling. For hard boiled eggs add chopped pilnentoes, or mince the small olives and stun with red peppers, known as pimsalo. Chopped parsley is popular and will flavor any meat or fish sandwiches. Be care ful not to use too much.
 Biscuits With Ham.
 No sandwiches will ever be more popular with men than dainty baking powder biscuit spread with delicious butter and pink, sweet ham, either plain or deviled. An improvement on the old way of splitting the bis suit in two is 10 divide them into three parts, making them much easier to eat and also distributing the filling more satisfactorily. The biscuit must be small. delicate and tender. For the deviled ham. chop one-fourth part of the fat with three fourths of the meat. Add enc pi- mento chopped fine, a teaspoonful of prepared horseradish to each cuo- TIII of phnmnnl ha1ao tard to tastes and then season with a speck of cayenne pepper. Try a lit tie bit at first, then add more if desired
 For rolled sandwiches. spread with butter and filling. then begin at one end and roll as for jelly cake. Secure with tiny wooden screws or lay side by side on a pin closely be- ing careful not to crush. to pre- vent unfolding. Set in a moist place until ready to serve.
 Stem, rinse and chop dried figs add half the quantity of chopped nut meats and moisten with a little euTrant or quince jelly; spread over buttered whole-wheat bread and press together. c
 For roast sandwiches the bread must be deHcately Drowned and cut into shape before toasting. The cheese filling may be of the creamed variety or melted American cheese. 1T the latter, melt the sliced cheese, add enough sweet cream to make ft creamy, season with paprika. and while hot spread on one piece of hot toast; then press the other on top and serve at once.
 ~Aviation Sandwich"
 The old-fashioned pastry tart has been revived as an aviation" sand wieh. These sandwiches are made of two disks cut from pie pastry. some of the disksbeing left whle, the thrs having three mall hles pierced in them. When baked a delicate ivory color and cooled. the plain disks are spread with jelly and the pierced tops pressed on.
 Russian Sandwiehes.
 For Russian sandwiches, butter thin slices of graham bread; then spread with finely chopped pimen- toes. olives and a little onion mixed with cream cheese; cover with a layer of boiled dressing and press the slicee together.
 Caviar sandwiches are made by adding 10 drops of onion juice to every two tabiespoonfuls Of cavlar enough lemon juice to suit; then spreading on thin slices of rye bread in which caraway seed has been baked.
 Sardine Sandwiches
 For sardine sandwiches, remove the s1rin and bones frcm the hsh; lay fhe nesh on buttered bread; then cover with a paste made Of the vorks os two hard boiled eggs rub nod with one tablespoonful of D. rnento paste, one teaspoonful or pre nsred horseradish and pinch of drv mustard and salt