THE POPULAR SANDWICH
The sandwich plays such an important part in the diet that its food value from the standpoint of balanced ration is of interest. A sandwich, being composed of slices of bread filled with meat or fruit and salad dressing, constitutes a meal when coupled with a beverage. All food principles are present and in the right proportions. A sandwich embodies protein, carbohydrate, mineral matter and fat.
Bread for sandwiches should be twenty-four hours old. Remove all outside crusts or not, as desired, before slicing. Slice very thin, for sandwiches should be dainty. Always cream the butter. It not only goes farther, but spreads more easily.
Cold sliced meats form dainty sandwiches of fine flavor. Chopped pickles, olives, capers or other adjuncts improve meat sandwiches by adding a tart, spicy flavor.
Butter is often mixed with creamed cheese, chopped anchovies, or other material of like nature, to form sandwich pastes for filling. An ordinary sized loaf of sandwich bread should make between two and three dozen dainty sandwiches. One-half pound of butter is allowed for spreading this number of sandwiches.