The Alaska citizen., 1911-02-20
PALETABLE SANDWICHES FOR
 WINTER.

As sandwiches are no longer cx- clusively picnic fare, but are in daily use during winter for after noon tea. the hostess who is going to make hit is she who serves sandwich novelties.
 There are one or two essentials 10 all sandwich making Chief of these are good brad and butter. Bread should be preferably day old. of fine close grain. and evenly baked Where much is used there should be special pans for home baking and sandwich lpayes are to bc ordered from the ,aker. This saves waste.
 The bread should be cut evenly and thinly. If the knife be heated cutting is more quickly done. CTusts are not cut off until the sandwich is filled
 Butter should be soft enough to spread easily. but not melted Some persons butter before slicing. but unless the loaf is square the slices are not put together evenly Other wise put the bread slice upon slice and butter the two inner sides be fore filling.
 The modern sandwich is small and shapely The favori,e form just now Is round though triangles and mar row oblCngs are also good A rather novel form is the roll. The hin slice is spread as for a sandwich then roll in on itself until about the thickness of two fingers. Sharp biscuit cutters are used for round ! ,f T put together with the filling
 Too great care cannot be taken in shaping. as sandwiches of uneven size are not appetizing and reflect upon the social knowledge of the hostess.
 If made several hours before they are used sandwiches are packed closely together and wrapped in linen cloth wrung from ice water, then in dry cloth.
 Pass on silver sandwich plates with lace dolly underneath. o1 neatly heaped on fiat china of glass plate covered with a dolly. Where many sandwiches are served a small chop plate is often utilized. Where there is a muffin stand the sandwich plate is set on one of the shelves. with plate cf crackers and a basket of small cakes on the other two.
 And with all this preparation you may have no sandwich worth eating if the filling is wrong. Right here Is where the clever hostess racks her brains for novelties.
 Sandwich filings are of three or ders-with meat. in which is in cluded fish and egg sandwiches: cheese mixtures and sweet sand Wiches.
 There are various gre ns. though lettuce is so much used with all firms that it can scarcely be class ed by itself In this class may be put celery or endiye run through fine meat chopper and mixed with mayonnaise: Crcss and nastHrtiufn tfndrils and pods mixed with French dressing. and parsley chopped fine and mixed with shredded peppers or shredded onion.
 For tea purposes decided onion mixtures are better emitted, though finely chopped white onion is rclished with capers and anchOyy filings.
 For the ordinary purpose cold meet or poultry run through a fine chopper and mived to a paste, with rich cream and seasoninGs of salt and paprica. are delicious and not so rich as the mayonnaise filings Chicken and tongue mixed in equal parts are a pleasing novelty; so is shredded bacon and ground chicken; with strips of pimeutOs.
 Most of the meat and fish salad IoF ,tCnI ifh filling. Hot lobster Nevburg makes delicious sandwich; so does cream ed crab and red peppers. and finely chopped schrimps with capers mask ed in mayOnnaise.
 Green and red peppers chopped finely and mixed with mayonnaise is a favoritc filling, the latter being eSppciallv artistic.