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Chapter XXXIV − SANDWICHES AND CANAPES
IN preparing bread for sandwiches, cut slices as thinly as possible, and remove crusts. If
is used, cream the butter, and spread bread before cutting from loaf. Spread half the slices
butter
with
mixture to be used for filling, cover with remaining pieces, and cut in squares, oblongs, or
triangles. If sandwiches are shaped with round or fancy cutters, bread should be shaped before
spreading, that there may be no waste of butter. Sandwiches which are prepared several hours
before serving−time may be kept fresh and moist by wrapping in a napkin wrung as dry as
possible out of hot water, and keeping in a cool place. Paraffine paper is often used for the
same
1
purpose. Bread for sandwiches cuts better when a day old. Serve sandwiches piled on a plate
covered with a doiley.
Rolled Bread
Cut fresh bread, while still warm, in as thin slices as possible, using a very sharp knife.
Spread
evenly with butter which has been creamed. Roll slices separately, and tie each with baby
ribbon.
2
Bread and Butter Folds
Remove end slice from bread. Spread end of loaf sparingly and evenly with butter which has
been creamed. Cut off as thin a slice as possible. Repeat until the number of slices required
are
prepared. Remove crusts, put together in pairs, and cut in squares, oblongs, or triangles. Use
white, entire wheat, Graham, or brown bread. Three layer sandwiches are attractive when
made
of entire wheat bread between white slices.
3
Lettuce Sandwiches
Put fresh, crisp lettuce leaves, washed and thoroughly dried, between thin slices of buttered
bread prepared as for Bread and Butter Folds, having a teaspoon of Mayonnaise on each leaf.
4
Egg Sandwiches
Chop finely the whites of “hard−boiled” eggs; force the yolks through a strainer or potato
ricer.
Mix yolks and whites, season with salt and pepper, and moisten with Mayonnaise or Cream
Salad Dressing. Spread mixture between thin slices of buttered bread prepared as for Bread
Chapter XXXIV − SANDWICHES AND CANAPES
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