The Washington times., 1930-07-29

II anyone were DraVe enough
b write "An Outline Of Cooking"
they would be quite correct in
naming this present era "the
sandwich age" This form Of
food service has become as popu-
lar with the hostess and home
maker as it is at the soda foun-
tain and tea room.
AS the story goes, Lord Sand
wich was gamester whose pas
sion for play outstripped all else.
Deep in move of chess against
q skilled opponent, he refused to
leave the game even to dine with
his other guests. His butler then
took two slices Of bread. laid be-
tween them a thick piece Of the
rare mustard-Spread roast beef OF
Old England, and approached his
master. Faith an Lord Sand
wich, if you won't come to dine
your dinner must come to you.
Thus originated what was for
merly. a tidbit, but which now
takes its place as a main meal
dish in a forkless form as sub
Stantial as many a complete
menu.
Paste or spreads have several
advantages over slices as Filings.
They spread more evenly than
the sometimes ragged slices, can
be eaten with more confidence,
economically use up foods that
would not look we'll as separate
Filings and permit a more even
blend of flavor than when slice
Is merely spread with mustard or
other relish. Also, they cut much
more safely than sandwiches with
solid slices, which often refuse to
shape as desired. With children
in the family the taken-from-
home spread means security of
ingredients, no matter where the
family takes it's meal along the
road.
Devote an hour week to max
Ing up a supply of home spreads.
Clamp the helpful meat chopper
to the table, generally using the
finest knife: have ready a small
wooden bowl and triangular chop
ping knife, a wooden spoon and
several sterilized pint glass jars,
and fill them up.
The ideal spread has a con-
sistency that is moist without be-
ing either wet, oily or dry and
crumbly. Blend thoroughly with
wooden spoon and then add
enough olive oil or mayonnaise
to make the ideal creamy con-
Sistency.
Some years ago T received an
inquiry letter from a woman
which began please tell me
some other sandwich to make
than ham. My husband works
in garage and must take a
lunch-box every day and he gets
tired of ham," I would not have
believed that letter if had not
received it personally. There are
so many ingredients besides ham
that one may do without ham
entirely, though it is most use
ful. I like dried or Clipped beef
as a sandwich paste meat and
find many unusual combinations
to make from it such as the
Clipped beef-peanut butter
spread, which is more delicious
than one expects.
If the sandwich is to serve as
a main meal, or for growing chill
dren or other substantial pur-
pose, then use meat, fish, eggs.
cheese or nuts. Hostess sand
wicheS should be dainty and may
be sweet, sour or in between, al
ways keeping the sandwich itself
small and delicate with no crusts.
II several spreads are to be used.
choose one shape for each spread
and cut sandwiches accordingly,
as fingers for all the sweet, tri-
angles for all the meat, rounds
for all the cheese. etc. This
helps identify the Filings to both
hostess and gxests. Rolled sand
wiches must be made quite damp
in a towel and then carefully
relied while moist. Small sprays
Of watercress may be stuck into
the end Of each roll.
In general, it is a good plan
to mince, grind or chop each in.
gredient by itself. Then blend
seasoningS with one ingredient
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