Woman's Institute Library of Cookery Volume IV Part 6

102. For sandwich making, bakers often sell special sandwich bread. Some persons prefer sandwiches made of such bread, but, as a rule, it will be found easier to use the ordinary bread baked by the baker or bread that is baked in the home for this purpose. When bread is being made for sandwiches, a good plan is to give the dough a little additional kneading and, toward the end of the kneading, to work in a small amount of flour, perhaps a little extra sugar, and, if desired, an egg. Then, if it is not allowed to rise as much as usual, it will make a bread that is finer in texture and easier to handle.

103. UTENSILS FOR SANDWICH MAKING.--Very few utensils are required for the making of sandwiches, but those which are used must be of the right kind if well-made sandwiches are desired. To cut the bread, a large sharp knife must be used, for, generally, the bread is required to be cut thin and this cannot be done successfully unless the knife is sufficiently sharp. In addition, a case knife or a small spatula is needed for the spreading of the bread. If sandwiches in any quant.i.ty are to be spread with a filling besides b.u.t.ter, two case knives or a case knife and a spatula should be provided.

104. MAKING SANDWICHES.--The point that should be remembered about sandwiches is that they should be as dainty as possible. Therefore, the [Ill.u.s.tration: Fig 21] bread should usually be cut thin and the crust should be removed. If a large number of sandwiches are to be made, it is often a good idea to remove the crust from the loaf, as shown in Fig.

20, before slicing the bread. More frequently, however, the cutting is done first, as in Fig. 21. Then after the bread is spread, the crust is removed from a pile of slices at a time. A little difficulty will be experienced in making sandwiches unless care is taken in matching the slices. After being cut, they should be laid out in pairs with corresponding sides together, so that when they are spread two pieces that do not fit will not have to be put together.

[Ill.u.s.tration: Fig. 22]

The plan of spreading the end of the loaf and then slicing off the piece that is spread is sometimes advocated, but it is not recommended, for it has no special advantage and then, too, the bread is difficult to handle after it has been spread.

105. No matter what kind of filling is to be used for sandwiches, the slices are usually b.u.t.tered before the filling is applied. To make the b.u.t.ter soft enough to spread easily, it should be creamed with a spoon, as shown in Fig. 22, but it should never be melted. With the bread sliced and the b.u.t.ter creamed, one of a pair of slices should be spread with b.u.t.ter, as in Fig. 23, and the other with filling, and then the two slices should be put together. After a number of sandwiches have been made, they should be placed on top of one another and, as shown in Fig.

24, the crusts should be cut from a small pile at one time.

[Ill.u.s.tration: Fig. 23]

Sometimes, if sandwiches are being made in quant.i.ty, the b.u.t.ter is worked into the filling instead of being spread on the bread. As this plan saves time and does not detract from the food value of the sandwich, it may be followed whenever it seems advisable.

106. Variety can be obtained from time to time in the shapes of sandwiches by cutting the bread in different ways. For instance, one time it may be cut into strips lengthwise, another time into halves crosswise, and again, diagonally, so as to form triangular pieces. To vary the sandwich filling, a lettuce leaf may be placed on the b.u.t.tered slice of the bread and the slice containing the filling put on top of this. Lettuce used in this way makes a delightful addition to cheese, meat, egg, or vegetable sandwiches.

[Ill.u.s.tration: Fig. 24]

107. It is often necessary to make sandwiches some time before they are to be served. In such an event, they should be kept moistened so that they will be fresh when they are served. To accomplish this, they may be wrapped first in oiled paper and then in a damp towel, or if oiled paper is not in supply, the towel alone will answer the purpose, provided it is not made too damp and a dry towel is wrapped on the outside.

PREPARATION OF SANDWICHES

BREAD-AND-b.u.t.tER SANDWICHES

108. Often it is desired to serve bread and b.u.t.ter with a certain dish and yet something more is wanted than just two pieces of bread spread with b.u.t.ter and put together. While bread-and-b.u.t.ter 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-b.u.t.ter sandwiches with very little effort, for the two plates on the left contain sandwiches made merely of bread and b.u.t.ter.

[Ill.u.s.tration: Fig. 25]

109. ROUND SANDWICHES.--The round sandwiches on the rear left plate in Fig. 25 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 b.u.t.ter 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.--The sandwiches on the plate in front in Fig.

25 are known as ribbon sandwiches. To make these, cut white bread and graham bread in very thin slices, b.u.t.ter 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 b.u.t.ter becomes hard and then cut down in thin slices. The attractive sandwiches here shown will be the result.

111. CHECKERBOARD SANDWICHES.--Another way of serving bread and b.u.t.ter 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 b.u.t.ter 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 b.u.t.ter. 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. b.u.t.ter 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 b.u.t.ter becomes perfectly hard. Then cut them into thin slices for serving and they will be found to resemble a checkerboard.

VEGETABLE SANDWICHES

112. Certain vegetables may be used with bread and b.u.t.ter to make very appetizing sandwiches. The vegetables most often used for this purpose are lettuce, tomatoes, cuc.u.mbers, 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 b.u.t.ter 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 b.u.t.ter. 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 b.u.t.ter. 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. CUc.u.mBER SANDWICHES.--Peel and slice into thin slices a medium-sized cuc.u.mber 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 b.u.t.ter. Place thin slices of cuc.u.mber 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.

[Ill.u.s.tration: Fig. 26]

116. ROLLED CELERY SANDWICHES.--Cut 1/4-inch slices from a comparatively fresh loaf of bread. Trim the crusts and spread with b.u.t.ter. 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 b.u.t.tered and each piece then rolled in the manner explained. An idea of how attractive rolled sandwiches are may be obtained from Fig. 26. When served in a decorated sandwich basket, as shown, 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 b.u.t.ter. 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 b.u.t.tered 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.

FRUIT SANDWICHES

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.

DATE FILLING

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 b.u.t.ter 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.

FRUIT FILLING

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 b.u.t.ter, 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.

APRICOT FILLING

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