The Wheeling intelligencer. [volume] (Wheeling, W. Va.) 1903-1961, 1914-05-27

witches. provided the filling is moist.
The prepared sandwiches should be
allowed to stand in a closely covered
dish before serving.
Among the filings often available
at hort notice are peanut butter
blended with chopped dates. and acid
jelly like curranr or c%rabapple. to
which is added half it's bulk OF
chopped nuts. 4 bit OF lemon pie
filling or chocolate prepared for
cream puhs also is excellent for
sweet sandwiches.
The pimentas. or Spanish peppers.
make an excellent layer between
slices of bread. one OF which Is well
buttered. A sprinkle OF h~orseradish
makes the dullest kind OF a moist
filling piquant. Even II the sand
wiches themselves are dried. perhaps
when too many nave been made soT
an afternoon tea. they may bp
dropped in egg and milk and sauted
hke h German toast. This Is espe.
CiHlly adaptable 10 cheese sandwiches.
for the rich filling melts and the re
suit - much like a welsh rabbit be-
tween slices OF toast.
The French cooks have ingenious
ways OF using bread TO extend rich
compounds or TO show any foods TO
good advantage. The socle is a stand
ard or pedestal Of fried or toasted
bread or cooked rice against which
chops or croquettes are arranged.
The canape Is an appetizer served
at the beginning Of a dinner. II il
a bit Of bread OF toast u in attract
i've shape and covered with anchoXy
paste. or chopped olives. or eggs. or
a combination of several savory ma
terials. and garnished with a whole
olive or anchoyy. egg yolk cooked and
rubbed through a strSlner.
How to Make Croutons.
Croutons are small cubical sections
the oven. or fried i'm deep fat. some.
times the bread is lightly buttered be-
fore II Is cut and Drowned in the
oven. To prepare these. trim the
crusts from Tho bread before or after
cutting In halfinch slices. then cut
M hanlnch sections one way and then
the other Bread that Is excessively
light will break apart in cutting or
drying scatter them on the pan in
tho oven or In the frying basket. that
all sides may brown alike. Those
prepared with fat should not be kent
long. but those without fat may be-
kept I'm a glass Jar or in tin box like
crackers for weeks.
Bread and MIX Dishes.
Bread and milk give US all the
types Of material needed BIZ the hui
man body in less expensive form than
o other foods. Therefore the more
We can plan 10 extend expensive foods
by the addition OF bread and milk the
better. III" various eoftcuod parfa
when tho bread is toasted and but
tered. or dipped Boo melted butter and
wafer, or tn hot milk or cream or
White sauce. all are excellent II made
with care. and are usually paIatablo
~ most persons Puryeyors for lunch
looms often have found THE an al
n irable way 90 introduce some new
iced or dispose OF something not nj.
together popular.
For example. in ono school The pu-
pus declined 90 order crsamcd salt
goldfish served Boy Itself. but when 10
appeared on n slice o. toast DO found
q market Brcwls ig the old Scotch
name for bread and oatmeal eoftoncd
lu hot broth or milk. Boston hrown
bread roheated in milk in this fashion
b. GOOD food There should be- al
much milk o. the bread will absorb.
and even more
Panada. derived from tho Latin
pants. bread. is the French or Span
ith name for a bread and milk Dor.
riose for an invalid. or Tor bread
soaked FRI water. stock or milk FOR
meat StufnuE. etc.
such "a compound Of white cmmbq
and milk often may be- used Instead al
fhD moro Intricate white eauc. o.. tho
foundation Tor c]roqucftns or aouWfra
Bread snure to serve with ramr
poultry or hgw Dr. made ht COOKING
tn' whit. crumbs of bread iu mUt
often With Hu onion In witch b.
stuck re- Inw Glove. one ruu OF cwmbs
fr BOG quart uf milk gives about the
.h. 'nn.f f"."F The sauce may DO
Iatin'r Favored D. Doe .fIIfion Of
UIIf'.. rnUu.. and .alf Whom DO a
poured around The meat on the platter