The Washington herald., 1914-11-21
Nafka' s, = at esnts
Sandwiches for the Tea Table.

Sandwiches for the Tea Table.
The hostess who has mastered the art
Of making good sandwiches has gone far
toward mastering the art Of entertaining,
for any social gathering where refresh
ments are served lacks distinction unless
II offers at least one kind OF sandwich
little better than any other sandwich
served at a similar entertainment.
Sandwiches should be good TO look at
and good to taste. Both requisites de-
mand that all materials used in making
them should be fresh. carefully prepared
and OF the best quality. Cress, lettuce
and any other sort OF green for sandwich
filling should be carefully cleaned and
crisped on ice for several hours before
using. Meat should be freshly cooked and
freed from all fat, gr!stle and grease.
Bread should be fresh. but firm, and thin
ly cut. Butter should be OF just the
creamy consistency TO make II spread
easily, not so hard as to be lumpy nor
SO soft as to be oily.
Cutters in various fancy shapes should
be a part Of every sandwich makers out
fit. Hearts and triangles, circles and dia-
monds are among the most effective
shapes. When fancy cutters are not used
the sandwich should be pressed firmly
together, the crusts nicely trimmed. and
or diagonally across to make two triangle
shaped sandwiches.
Cream buffers OF various sorts help
give sandwiches the distinctive tastes
which whet the appetite and make every
one wonder what the sandwich is made
Of To make these buffers cream ordi-
nary butter and mix with it either finely
chopped olives. watercress or parsley,
finely grated horseradish or cheese, or a
sl-E.
bine these various buffers with Filings
which blend with them in flavor and the
result Is always satisfactory.
Ham Sandwiches.
Ham should always be finely chopped
when used for sandwich filling. as this
chopping frees the meat from all gristle
To cup OF chopped ham add a saltspOon-
full OF mustard, a dash OF cayenne pep
per and thick cream or melted butter
until the ham spreads easily. Spread be-
tween thin slices OF buttered white
bread.
Salad Sandwiches.
Salad sandwiches include any sandwich
in which meat and lettuce or any other
salad green are combined. A small piece
OF crisp green should be placed on each
slice of buttered bread. The lettuce may
be sprinkled with a dash OF salt and pep
per or spread lightly with mayonnaise
or French dressing. The slice OF meat
should be placed on one piece Of lettuce.
the other lettuce covered piece OF bread
should be put on top and the whole
pressed firmly together before trimming
and cutting.
shrimp Sandwichea.
Break the shrimps in bits. Moisten
them either with mayonnaise or whipped
Spread between thin slices Of white but
tered bread.
Cress Sandwiches.
Wash and dry fresh watercress. Chop
it and mix it with finely chopped hard
boiled egg. Season with salt and pepper,
spread on thin white bread and butter
and sprinkle with a dash OF lemon juice.
Graham Nut Sandwiches.
A graham bread which is especially
adaptable to sandwich making is made
with two cups OF sour milk to which are
added a teaspoonful OF salt and a tea
spoonful OF soda, a half cupful Of sugar
and enough graham flour to make a soft
batter. The bread Is steamed two hours
and baked twenty minutes. When it is
cool II should be cut in thin slices spread
with butter, sprinkled with coarsely
chopped nut meats and made into sand
wiches.
Green Pepper Sandwiches.
Remove seeds and white lining from
sweet green peppers, wash them and put
them through the meat grinder. Mix
them with cream cheese and moIsten with
cream Spread on unbuttered white
bread.
Grated Cheese Sandwiches.
Make a paste OF any firm cheese grated
fine and any desired cream butter. Spread
it between thin slices OF entire wheat
bread and cut the sandwiches in finger
strips.
NeapOIItan Sandwiches.
Neapolitan sandwiches are among the
prettiest made. On q slice OF white
bread spread with cream butter, favored
with horseradish or mustard. q thin layer
Of cream or cottage cheese. Then put
a thin layer OF brown bread spread with
anchovy or sardine paste or some potted
meat, then a layer of cheese and top the
pile with q piece Of cream buttered bread.
Cut these sandwiches in triangles like
cuts of layer cake.