Oxford Democrat., 1912-08-06
HOMEMAKERS COLUMN.

Correspondence on topics Of interest 70 the adiee
"a solicited. Address: Editor H0MENAxHRs'
COLUMN, Oxford Democrat, South Paris, He.
Sandwiches.
The term "sandwich" 10 just now very
elastic, not only % to contents, but, ~
one writer has It, "they arc - often
made without tops a. with" One rea-
son for this 10 said to be that men espe-
cially like to see what they arc eating;
hence the sandwich may consist OF Q
foundation, and one or more layers OF
filling, minus It's cover. A sandwich
may or may not appeal to the appetite,
for it all depends upon the way It ID pre-
/, pared and It's appearance when ready to
serve.
There are many methods Of making
sandwiches. There 10 one safe way, and
that Is simple as we'll as effective.
Take q sharp knife and cut away the
end crust OF q loaf, then spread on the
butter before slicing thinly from the
loaf; on the buttered slices place tho fill.
ing, and on this thin slice OF bread
Cut away the crusts, and with q quick
stroke Of q sharp knife divide the whole
eight into two or three slices, according
to the size Of the original slice. A sand
wich an inch wide by two or three
inches long always appears appetiz'ng.
! Sandwiches can be cut into fancy
shapes-such as squares, fingers, hearts,
oblongs, diamonds, stars, or triangIes-
by using cake cutters. Those In doubt
at any time as to the precise degree OF
seasoning to uRe must remember that
sandwich mixture should be tasty
enough to season the bread; that TO-
what would be pronounced "just right
! in itself would be insipid when both
bre: d and meat were tasted; 80 1t Is nc
bad plan for the novice to insert morse
of the filling between bread and buttel
/ for trial.
The best seasonings should be used
and such are not only the most salts
factory, but also the cheapest 10 the end
Spices should be freshly ground, espe
cially mace; then minute pinch is tht
making of many dish, just as stale
mace would spoil It.
NUT GINGER SANDWICHES.
Chop half q cupful of preserved gin
ger, add a quarter of cupful of thicl
cream and one cupful of chopped English
walnut meats. Spread between roundI
of buttered bread.
MAPLE SANDWICHES.
Put half a pound of maple sugar int
a saucepan, add half pound of brown
sugar, half cupful of water and half
teaspoonful of cream of tartar. Boil to
gether until they form soft ball whel
dropped in cold water. Pour into
basin and beat till thick. Spread be
tween pieces Of buttered bread.
| CHEESE SANDWICHES.
Pound four tablespoonfuls of grated
cheese with two and half tablespoon
fuls of butter, add a few grains OF rec
pepper and half tesspoonful of mus
tard, moisten with tarragon vinegar
and spread between slices of butteret
bread. Cut into shapes and decorate
with sprig of parsley.
OLIVE SANDWICHES.
Four stoned and chopped olives, th
livers from two chickens, two teaspoon
fuls Of mayonnaise, slices Of white O
brown bread and butter. Boil the liver
for half an hour in little boiling stool
or water. Pound them and rub then
through a sieve, then add the chopped
olives and the mayonnaise. Season t
taste.
| OYSTER SANDWICHES.
Put two yo,ks Of eggs into basin ant
stir with q wooden spoon; add pihc
of salt, one tablespoonful Of vinegar, ON
teaspoonful of anchovy sauce and si1
tablespoonfuls of olive uil; when thicl
add two dozen chopped oy s,ers, season
with pepper, salt, red pepper, li.'l
lemon juice. Cut some rolls iu,o thiI
slices and butter them; spread tn
mixture on one slice, cover with another
press together and serve.
sARDINE SANDWICHES.
Skin and bone six sardiues, masl
them with a fork or wooden spoon. ant
season with one teaspDonful of vinega
and dust of salt and pepper. Wash
Idry and tear intosmall shrrds some let
Ituce leaves. Spread slice of hutteret
bread with the sardine paste; on this pu
a layer of lettuce, sprinkle over a ittl
salt, and cover with second piece o
bread and butter. Cutinto fancy shape
a. desired.
CHICKEN AND HAM SANDWICHES.
Chop up half cupful OF cooked chick
en-, add one heaping tablespoonful q
cooked chopped ham, then stir II int
one cupful of boiling gravy, and add ont
teaspoonful OF curry powder; stir owe
the fire for five minutes, and turn 1t ou
on q plate. Stamp out some slices o
buttered bread and fry them carefully
ISpread layer of the fowl and ham be
tween two of the slices, place on the tol
a thin layer of grated cheese mixed will
one tablespoonful Of butter. Put tn,
sand wiches on a baking tin in quicl
oven for a few minutes. When done
serve very hot on folded napkin.
|sALMoN AND BROWN BREAD SAND
wIcHEs.
Cut thin slices of brown bread, but d.
not butter them. Break into fake
enough cold boiled salmon or cannet
salmon to I'll cup, then mix with 1t on,
and half tablespoonfuls Of may onnaise
and season with salt and red pepper Il
taste. Spread this on the bread, cove
with thin slices of cucumber, then will
another round of bread; press togethe
and serve. Mackerel is an excellen
substitute for salmon, but any cold boil
ed fish can be used.
EGG SANDWICHES.
Pound the yolks of two hard cooked
eggs to a smooth paste, then add ont
heaping tablespoonful Of butter, sea
soning of salt, pepper, and dust of rec
pepper, and rub the mixture through I
sieve. Spread on thin bread and butter
press well and trim.
Another recipe is to add the whites o
the eggs to the mixture, beating then
smoothly in, then adding two teaspoon
fuls of anchovy sauce and little lemoI
Juice, finishing as above. Slices OF hare
cooked eggs introduced between slices
of bread and butter also make good egf
sandwiches.
Did You Ever
Bake pie shell, fill with thick apple
sauce and pile with whipped creamP
| hin q alice of ice cream-ln meltef