The Barre daily times. (Barre, Vt.) 1897-1959, 1922-04-08
Various Kinds of Sandwiches.

Various Kinds of Sandwiches.
Sandwiches, Of course, form thu
foundation of any lunch and are Of
endless variety.
The bread should be at least twenty
four hours old and should be sliced
very thin; ii the edges are trimmed of
the sandwiches are daintier but many
/ people prefer leaving the crust on.
| Homemade bread is preferable and
il can be brown, white, graham or rye,
and may have nuts, raisins or dates
work into it.
| Date bread makes nice sandwich
with only butter for a filling.
Bread and butter sandwiches are de-
lieious if little onion juice, horse
radish, finely minced olive or sweet
pickle is worked into the butter
Brown bread should de baked in a
| baking power tin so it win cut nicely
and with filling of Boston baked
beans mashed and bit of chopped
pickle added, leaves nothing to be de-
sired.
/ For a lettuce sandwich make filling
| of hard boiled eggs minced fine, and
season with salt and pepper, chopped
| pickles or olives.
| A Russian sandwich il made by but
tering slice of bread, then spread
it with cold chopped fish left from
| dinner, and over this spread mixture
made Of a handful of young green
| onions chopped fine with two hard
boiled eggs, tablespoonful of melted
butter or oil, pinch of dry mustard
and drop or two Of catsup. This
sandwich generally appeals to the male
portion of the family,
Minced celery and apples, mixed
with sugar added, make good sand
wieh.
A new peanut butter sandwich filing
is made by mixing an equal amount Of
peanut butter with good tart apple
sauce. Beat this into paste and
spread between crackers.
For a fruit sandwich, chopped eel
cry, dates and nuts may be used. with
sugar added il sweet sandwich is de-
sired.
For salmon or any other fish sand
wich. add lemon juice, vinegar or
dressing for seasoning.
Ii is not necessary to waste LETT |
over sandwiches nor to serve them
when dry. Nearly any Kind of sand
witch may be toasted lightly on each |
side and made sppetizing.
The most suitable meats for sand |
wich filing arc boilel tongue, chicken.
roast beef, boiled ham, crab and
shrimp.
For meat sandwiches OF almost any
kind. chop the meat fine, add chopped 1
celery or crcss as desired, season with
salt. mustar, red, white, black or
sweet pepper (paprkal, and melted
butter, cream or dressing TO bind It
together 10 spread nicely.
For chicken sandwich chop to-
gethcr equal parts Of chicken and col
cry and use melted butter. cream or
dressing TO bind them together.
A good ham sandwich made with
chopped filing is favorite. To each
cup Of finely chopped cold ham allow
a hcsping tablespoonful of butter, one
fourth teaspoonful of mustard and
little pepper. Mix wen, then beat il
and pack in a square bak-
ing pan 10 harden. When wanted, cut
in thin slices and place between thin
slices of unbuttered bread
For egg filling, chop finely four hard
boiled eggs and a cup OF celery, sea
son with salt and pepper. add melted
butter or dressing TO bind il together.
A good cheese filling is made by
IL q i
double boiler, then add ono cup of
grated cheese. pinch OF cayenne, and
4 little mustard. Stir until cheese is
melted. beat yolks of two eggs with
4 cup OF thin cream and stir into the
cheese. Cook until thick and smooth.
adding one-half teaspoonful of salt.
Cool and spread between thin slices Of
bread or on crackers II you prefer
hem.
For cottage cheese filling, use the
.urd well seasoned with salt, paprika
ind rich cream.
For cheese and Jelly sandwiches,
pread cream cheese on one butter thin
'racker and Jelly on another and put
hem together to make sandwich.
For cheese and olive sandwiches.
,rind two dozen stuffed olives and mix
With an equal quantity Of cream cheese
md spread on thin slices of graham
read.
For cheese and nut filing grind wal
nuts and mix with an equsl amount Of
resm cheese and add salt and sweet
'eppcr lpaprikal for seasoning.
Cream cheese mixed with chopped
aisins or chopped dates Is a good Gil.
ne.
Any sweet or tart jelly. orange MARI
ialadc. grape msrmalsde or conserve,
nd peach marmaladc makes excellent
andwiches.
Thin cakes Of ~ ect chocolate pc
wccn slices Of buttercd bread are very
For fg sandwiches make q filing e
nc half pound Of finely chopped hgs.
ne-third cup Of sugar. one half cup
I boiling water and two tablespoon
ais Of lemon juice. Cook together
! a douslc boiler until thick enough
, spread between thin slices Of bread.
Mocha filling between graham crack
= : delicious. Take one cup Of con-
.ctioners' sugar, two teaspoonfuls Of