Wednesday, July 29, 2015

Preparation of Sandwiches


108. Often it is desired to serve bread and butter with a certain dish
and yet something more is wanted than just two pieces of bread spread
with butter and put together. While bread-and-butter sandwiches are
probably the simplest kind that can be made, variety can be obtained in
them if the housewife will exercise a little ingenuity. Fig. 25 shows
what can be done in the way of bread-and-butter sandwiches with very
little effort, for the two plates on the left contain sandwiches made
merely of bread and butter.

109. ROUND SANDWICHES.--Round sandwiches can be made of brown bread or of white bread, or both varieties may be served in the event that some one does not care for brown bread. To make these, cut slices of bread from a loaf and, by means of a round cutter, cut them round in shape. Out of the top slice of each sandwich, cut a round hole with a small round cutter or a thimble. After spreading both slices with butter and placing them together, cut a thick slice from a stuffed olive and insert this in the hole in the top slice.

110. RIBBON SANDWICHES.-- To make these, cut white bread and graham bread in very thin slices, butter them, and then alternate a slice of white with a slice of graham until there are three or four layers. Place the pile under a weight until the butter becomes hard and
then cut down in thin slices. Attractive sandwiches will be the result.

111. CHECKERBOARD SANDWICHES.--Another way of serving bread and butter
is in the form of checkerboard sandwiches. These are no more difficult
to make than the ribbon sandwiches, but the slices of the bread must be
cut evenly and all must be of the same thickness. In addition, the bread
should be firm and close-grained and the butter should be put on thickly
enough to make the slices of bread stick together. Cut three slices each
of graham bread and white bread 1/2 inch in thickness. Spread one side
of each slice thickly with butter. Place a slice of graham between two
slices of white bread and a slice of white between two slices of graham.
Trim these piles evenly and cut them into 1/2-inch slices. Butter these
slices and put them together so that brown bread will alternate with
white and white with brown. Place the slices under a weight in a cool
place until the butter becomes perfectly hard. Then cut them into thin
slices for serving and they will be found to resemble a checkerboard.


112. Certain vegetables may be used with bread and butter to make very
appetizing sandwiches. The vegetables most often used for this purpose
are lettuce, tomatoes, cucumbers, celery, and onions. Generally, when
vegetables are to be used for sandwich filling, the sandwiches should be
made immediately before they are to be served, as they are apt to become
moist if they are allowed to stand very long. An exception to this is
celery sandwiches, which are made in the form of rolls and which must
stand piled close together for some time in order for the butter to
become hard enough to stick them together.

113. LETTUCE SANDWICHES.--Cut white bread into slices about 1/4 inch
thick and spread these thinly with butter. Place a leaf or two of tender
lettuce between each two slices and spread with thick salad dressing.
Put the slices of bread together, trim off the edges of the lettuce and
the crusts if desired, and serve.

114. TOMATO SANDWICHES.--Slice bread about 1/4 inch thick and spread the
slices with butter. Peel firm red tomatoes and cut them into thin
slices. Cover one slice of bread with a slice of tomato, spread this
with thick salad dressing, and, if desired, place a lettuce leaf over
this. Cover with a second slice of bread, trim the edges, and serve.

115. CUCUMBER SANDWICHES.--Peel and slice into thin slices a
medium-sized cucumber that does not contain large seeds. Place the
slices in very cold water to make them crisp. Slice bread about 1/4 inch
thick and spread the slices with butter. Place thin slices of cucumber
on one piece, spread with thick salad dressing, and put a lettuce leaf
on top of this, if desired. Cover with the second slice of bread, trim
the edges, and serve.

116. ROLLED CELERY SANDWICHES.--Cut 1/4-inch slices from a comparatively
fresh loaf of bread. Trim the crusts and spread with butter. Cut the
stems of tender celery into pieces that are as long as the bread is
wide. Place the celery on one edge of the bread, fill the center of the
stem with salad dressing, and roll the celery into the bread like a
jelly roll. Place a moist napkin in the bottom of a bread pan and stack
the rolls in rows, with the loose edge down, so that they will stay
rolled. When all have been placed in the pan, fold the edges of the
napkin across the top and allow them to stand for a few hours before
serving. This cannot be done with bread that is dry. If the sandwiches
are to be served at once, the edges will have to be tied or fastened
with toothpicks.

In case it is desired not to use celery in rolled sandwiches, a filling
of cream cheese or jam may be added after the bread is buttered and each
piece then rolled in the manner explained. When served in a decorated sandwich basket, these sandwiches give a very dainty touch to a luncheon or a tea.

117. ONION-AND-PEPPER SANDWICHES.--Cut bread into slices about 1/4 inch
thick and spread these with butter. Slice Spanish or Bermuda onions into
thin slices and cut a green pepper into thin rings. Place a slice of the
onion on one piece of buttered bread and on top of this put two or three
rings of green pepper. If desired, spread with salad dressing, or merely
season the onion with salt and pepper. Place the second slice of bread
on top, trim the edges, and serve.


118. Sandwiches that have fruit for their filling appeal to many
persons. For the most part, dried fruits are used for this purpose and
they usually require cooking. Another type of fruit sandwich is that
which has jelly or marmalade for its filling. As fruit sandwiches are
sweet and not very hearty, they are much served for afternoon tea or to
provide variety when another kind of sandwich is being served.

119. DATE SANDWICHES.--To any one who desires a sweet sandwich, the date
sandwich in the accompanying recipe will be found to be very agreeable.
Not all sandwich fillings seem to be satisfactory with other bread than
white, but the filling here given can be utilized with white, graham, or
whole-wheat bread.


3/4 c. dates
1/4 c. nut meats
1/2 lemon

Wash the dates and remove the seeds. Steam them over hot water or in a
double boiler until they are soft, and then mash them thoroughly.
Squeeze the juice from the lemon, grate the yellow part of the rind and
mix with the juice, and add both to the steamed dates. Then add the nut
meats chopped very fine.

To make the sandwiches, cut thin slices of bread and spread one slice
with butter and the corresponding slice with the date filling. Place the
two together, trim the crusts if desired, and serve.

120. FRUIT SANDWICHES.--The three fruits mentioned in the accompanying
recipe may be used in equal proportions as here given, only two of them
may be utilized, or the proportions may be changed to suit the supply
on hand. This sandwich may be made with white bread, brown bread, graham
bread, or whole-wheat bread.


1/2 c. dates
1/2 c. raisins
1/2 c. figs
1 orange

Wash the dates, figs, and raisins, and remove the stones from the dates.
Steam all together until they are soft, mash thoroughly, and add the
juice and the grated rind of the orange.

Cut thin slices of bread, spread one slice with butter, and spread the
opposite slice with this filling. Place the two together, trim the edges
if desired, and serve.

121. APRICOT SANDWICHES.--To people who are fond of apricots, sandwiches
containing apricot filling are very delicious. If jelly or marmalade is
plentiful, it may be used in place of the apricots to make the sandwich.


1/2 c. dried apricots
1/4 tsp. cinnamon
1/2 c. sugar
1 Tb. lemon juice

Wash and soak the apricots, and when they are thoroughly softened cook
them until tender in just enough water to keep them from burning. Put
them through a sieve or a colander and add the sugar, cinnamon, and
lemon juice to the pulp. Place over the fire and cook until the mixture
becomes thick, stirring constantly to keep it from scorching. Set
aside to cool.

Cut bread into thin slices, butter one slice, and spread the other of
each pair of slices with the apricot filling. Put each two slices
together and trim the edges if desired. Serve.

122. JELLY AND MARMALADE SANDWICHES.--Jelly and marmalade always make
acceptable filling for sandwiches, and as these foods are usually in
supply sandwiches containing them require less trouble to prepare than
do most sandwiches. Then, too, if two kinds of sandwiches are to be
served for a tea or a little lunch, sandwiches of this kind are very
nice for the second one. They are made in the usual way, but if the
jelly or marmalade is very thin, it is an excellent plan to spread each
slice of bread used for the sandwich thinly with butter so that the
filling will not soak into the bread.

Slices of Boston brown bread steamed in small round cans, such as
baking-powder cans, and a filling of jelly or marmalade make dainty
little sandwiches for afternoon tea.

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