Oxford Democrat., 1921-06-14
s.ndxich.. for All occasion.

Sandwiches for All Occasions
Sandwiches have become TO modern
usage food staple, running the gamut
OF excellence from the soft, pointed roll
that encases the shot dog" to the dainty
wafery affair, no bigger than Q. bali.
dollar, resting temporarily on tea table
dolly.
In the course of their evolution from
1.-TWO pieces of bread with meat be-
tween' to the sandwich delicacy of to
day, Filings have changed in character
to the most elaborate fruit, game, fish,
vegetable and even cereal mixtures.
The fashion has extended even into the
dessert field the height OF which 10 roach.
ed In the ice-cream sandwich made Of
delicate slices of cake surmounted With
q hot fudge sauce, chocolate or caramel,
with toasted half almonds on top.
The foundation of good sandwich
material is the bread, which should be
one day old and of the close texture that
IL most marked In the bread baked for
communion use. The crust should be
cut thin from the loaf before the work
begins. The butter should be soft,
preferably unsslted, and worked light
With silver fork and the addition of
little whipped cream. If the sandwiche.
are to be cut In fancy shapes, II should
be done before buttering or filling, a.
the waste then may be utilized In somt
other way.
Like the fashionable woman who must
change her gowns for the functions OF
each hour, the sandwich must be filled
appropriately for each function 1t graces.
Among the hearty luncheon sandwiches
are those of hot roast beef, lobster OF
chicken salad, so-cslled club, and those
of sliced meats variously seasoned
Hard -boiled-egg sandwiches are also
among the hearty ones.
Wheat, whole wheat, rye and brown
| bread are the usual kinds used In sand
wich making and In the following recipes
we will suggest the kind used generally
for each OF the Filings, and the pretties,
shapes to cut the sandwiches in; there
are any number OF fancy cutters coming
back into the retail shops whore the.
have been scarce the past three years.
ASPARAGUS SANDWICHES
Take can of asparagus tips or 8
bunch Of fresh asparagus, aud cook In the
ususk way, drain, and chop the sof,
tender tips. Add to the tips the juice
of an onion, and q quarter cup o.
French dressing, let marinate for al
hour, then drain carefully and spread
thin on rye rounds, that have been light.
~ spread with soft butter. Place q
bslved, stuffed olive on top Of each, o.
serving time.
| BROWNIES
Slice Boston brown bread in medium
slices and spread thin with peanut but
ter. Slice and core two or moro tart ap
pies and fry delicate brown In hot but
ter or bacon fat; dust with pepper, sal'
and little sugar, then, when cooked
drain and lay one slice 10 each sandwich
serve warm with little powdered fresh
roasted peanut on top of each. Thes.
sand wiches are, Of course, round.
CHEESE cHlvE FILLING
Take one part Roquefoit cheese to two
parts cream cheese and little soft un
salted butter; add a tablespoonful o
chopped, fresh chives, the juice OF al
onion, pepper, salt, and enough mayor
nsise to make spreading paste. Spreat
whole wheat diamonds with the mixture
SWEET AND SOUR FILLING
Take small can of tuna fish, drain
free from skin and bone, and fake fine
Add tablespoonful Of chopped CHER
kins, pepper, salt and enough French
dressing to make . soft mixture. ChoI
fine two slices of canned pineapple apt
add to the fisb; mix thoroughly ant
spread thin on rye rounds. Brush ovel
the top of each with very thin coating
of butter and dip in chopped sslted pea
mute; or sprinkle between rounds.
CHESTNUT FILLING
Boil q pound Of chestnuts, after peel
ing and blanching, until soft enough tt
put through puree sieve. Add salt, q
generous lump OF butter, . little honey
and little whipped cream. Beat tbt
mixture light and smooth and spread or
hearts of wheat bread. Garnish with
sprays of fresh cress.