The Barre daily times. (Barre, Vt.) 1897-1959, 1920-10-11
Vary Sandwich Menu.

may be of the more delicate kind, suit
able for afternoon tea or evening re
captions. Whichever occasion they
grace, due thought and time should BIZ
given their preparation There are I'M
limited possibilities in the sandwich
line. The plain kinds are numerous
and many combina6 ions are to be
worked out. The hostess can vary the
order of things by usng fancy bread in
place of the common white variety. II
is interesting to experiment with the
sandwich menu. Try it.
Brown bread in its different varieties
is liked for many sandwiches, says the
Springfield Republican The regulation
Boston brown bread can be used in this
i way; Steam il in baking powder tins,
cut thin, spread with soft butter mixed
| with grated cheese, or cottage cheese
with little melted butter and cream
To moisteu, and serve arranged in rings
on doily-covered plate All sorts of
brown breads may be used in making
any Of the following sandwiches A
| different bread. which is especially
good for sandwiches, is made as fol.
| lows:
Mix one and one half cupsful of
graduated yellow meal with one Ia.
hlespoonful OF salt in the top of the
double boiler. pour on it. stirring rap
idly. nearly quart Of boiling water;
boil on tho stove five minutes and in
the boiler 10 minutes more Let cool
add half q cupful Of molasses, two Ia
hlespoonafuI u shortening and one
half teaspoonful Of soda dissolved in
yery little water. one Yeast cake dis
solved in hal. = eupful Of lukewarm
water. blend well and add enough
white -four TO make rather stiff
dough Let rise over night and proceed
as with any raised bread This makes
two leaves and one good pan of bis
cult
Tomato sandwiches are not new, but
are always delicious II you want TO
paint the lily" mix little finely
MINCED green sweet pepper with the
msyonnaise, which is spread over the
tbinly sliced tomato, and be sure toi
use salt literally.
! boiled dressing may be used or
msyonnaise. but whichever Is selected
BE- sure to butter thinlv both slices Of
the bread 70 prevent the mayonnaise
soaking through Many people make
the mistake Of buttering tho side under
the tomato only, and soft, pasty
sandwich is he result Wrap the sand |
vsches, packed closely together. in
wrung dry wet napkin and put OF the
ice until needed A little very finely |
minced cucumber or pickle spread |
lightly over the tomato Is another pi
quaint and appetizing addition
Jelly sandwiches may be used for
variety. They are easy 10 make, as
well as delicious and healthful Cur
rant jelly sandwiches are delectab'e as
A. accompaniment to beef or veal loaf,
~ chicken. as a picnic hearty course
They may be attractively varied BY
with few finely minced
nuts. or spreading ono slice OF the
bread with a thin layer Of cream
'heese.
The common peanut butter takes on.
! company air when mixed with equal
PARTS of Neufchatel cheese. or black
Berry or other iam and spread on
,raham or whole wheat bread. Amcri
AN cheese makes very appel iziug
grated. mixed with salt, bit
II lemon juice. paprka and very lit
le mustard for brown bread Or mix
he grated cheese with catsup OF home
made chilli sauce or with equal parts OF
nayonnaise and thick canned tomato
CUP. and spread ON white bread.
For substantial sandwiches, one "a
orite is made by grinding through the
nc knife Of h meat chopper any
ort Of cold meat adding salt and
loisteung II with tomato sauce Any 2
ort 81 meat Tor sandwiches IS better I
nelly minced and moistencd with :
'rcnch dressing, catsup, tomato sauce y
. mayonnaise than II the meat were
Iced Corned beef and ham arc among
he best aud it j. surprising how far >
ven a small amount of meat will 20
repaired in this way
4 line ,avory filling Of this sort is
ladc by mixing any amount OF finely Z
iinced ham with equal parts Of may
nnaise and thick tomato sauce. The
Tdiuary shaved dried beef makes a de
cious sandwich for travellers if finely
liuced and mixed With m1yonnaise
SaVorv Welsh rabbit sandwiches are
lade Of one cupful Of leftover Welsh
ibbit, two tablespoons Of thick catsup
T tomato sauce, a shake Of cayenne
nd half a teaspoonful Of home made
Iustard. Spread on thinly sliced bread.
e-half cupful Of finely chopped cell S
v, one-hslf teaspoonful OF Worces
.rshire. two tablespoonful Of thick
syonnaise or boiled dressing and one ca
Iblespoon of thick catsup make an OF
her piqusnt combination. M
Another convenient filling when n
any sandwiches are needed Is made -
follows. Celery. salmon or tuna pl
h (equal parts, one green or red d.
reet pepper finely minccd chop all y
gethcr until fine and mN with an
Ough may6nnsise u moisten. II the I,
ndwicbes are Tor real food do not ii
i'm 81 the crlsts. and make them n
ghtly thicker and larger Wrap each
w in parailine paper aud pack close
OK tongue sandv cics Time e. pre- n
re- 90 minutes number served. -;
c pound can - tongue . slices 81 -
cad buster r. spread Chill the
uguc. remove from The can and cut \.
10 very thin siiccs Place between
in SLICE of huticrd bread Remove -
q crust 10 desired eui into trianales.
10 advantage iu H-iuc thc canned OK ~
ngsie e high qua its Is IN the ron Z
nicncc. every particle in Do clu b. ~
"a. - Be really an eaonuuN. too. ~