Home › Sandwiches › Chapter XV-Sandwiches

Chapter XV-Sandwiches

F bread is used for sandwiches it should be made especially for the purpose in good-sized square loaves, that the slices may be cut into fancy shapes without waste. Thin salt wafers or crackers are very often used in place of bread for paste sandwiches. Butter may be used perfectly plain, or it may be seasoned and worked into a soft condition, and lemon juice, parsley or paprika added.

BUTTERED AND ROLLED BREAD (For Sandwiches or Serving at a Supper or Luncheon) - To butter and roll bread, cut off the crust of a loaf of fresh bread (or, wrap a stale loaf for an hour or so in a cloth wrung out of water); spread a thin layer of butter on one end of the loaf; cut off this buttered end in as thin a slice as possible; roll this slice having the buttered side inward, and lay it on a napkin. Continue buttering and making the rolls until you have a sufficient quantity. Draw the napkin firmly around the rolled bread and put it in a cold place until needed. TO USE ROLLED BREAD FOR SANDWICHES:-Butter and slice as directed; then spread each slice with whatever meat or mixture you have selected; roll it closely, and tie the roll about the center with a narrow ribbon. Rolled sandwiches thus made are very pretty for teas, receptions, etc.

CANAPÉS-A canapé is a form of sandwich. The bread used in making canapés is cut into fancy shapes and either toasted or fried in hot fat. The slices are then covered with any mixture of nicely seasoned meat, fish, etc., and served for first course at luncheon or for a chafing-dish supper. Anchovy and sardine canapés are very appetizing. For various canapés, see chapter on Appetizers.