The Up-to-Date Sandwich Book

Four hundred ways to make a sandwich, catalogued in 1909 — from oyster and nasturtium to the After the Ball.

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Orange Sandwich

Between thin slices of lightly buttered white bread place thin slices of orange that have been lightly dusted with powdered sugar.

For the Modern Kitchen

A three-ingredient sandwich that lives or dies on how you cut the orange; the original assumes skills the modern cook may not use daily.

A Little History

Fruit sandwiches were a standard category in American sandwich books in the first decades of the twentieth century, when the afternoon tea table and the ladies' luncheon created demand for something small, sweet and quick that was not cake. Sandwich manuals of the 1900s and 1910s ran through banana, pineapple, date, fig and orange fillings in the same brisk two-line format used here. Oranges had become far more widely available by then, as Florida and California groves and refrigerated rail transport turned what had been a seasonal luxury into ordinary grocery stock, and cookbooks began treating the fruit casually. The recipe's brevity is characteristic of the genre, which spent its words on the idea rather than the method.

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