Cream the butter, using a small wooden spoon for the purpose, and then it can be spread upon the most delicate bread without crumbling.
The Filling.
Anything appropriately eaten with the covering may be used for the filling of a sandwich. In meats, salted meat takes the lead in popular favor; when sliced the meat should be cut across the grain and as thin as possible, and several bits should be used in each sandwich, unless a very small, æsthetic sandwich be in order. Tongue and corned beef, whether they be used in slices or finely chopped, should be cooked until they are very tender. When corned beef or ham is chopped for a filling, the sandwich is much improved by a dash of mustard; Worcestershire or horseradish sauce improves a filling of roast beef or boiled tongue; while chopped capers, tomato sauce, catsup or a cold mint sauce is appropriate in sandwiches made of lamb; celery salt, when the filling is of chicken or veal, and lemon juice, when the principal ingredient is fish, are en rapport.
The flavor of a few drops of onion juice is relished by many in any kind of fish or meat sandwich, while others would prefer a few grains of fine-chopped parsley.
When salad sandwiches are to be prepared, chop the meat or fish very fine and mix it with the salad dressing. Celery, cabbage, cress, cucumbers, tomatoes or olives may be chopped and added to the meat with the dressing. When lettuce is used, the leaf is served whole, the edges just appearing outside the bread. Any one of these vegetables, combined with a salad dressing, makes a delicious sandwich without meat or fish. When desired, other well-prepared sauces may be used in the place of salad dressings. Fillings of uncooked fruit may be used; but, in the case of dried fruits, it is preferable to stew until tender, after the fruit has been finely chopped. Pineapple, lemon or orange juice may be added at pleasure. Sandwiches prepared from entire-wheat bread, with fig or date fillings, are particularly wholesome for the children's luncheon basket.
When a particularly æsthetic sandwich is desired, wrap the butter that is to be used in spreading the bread in a napkin, and put it over night in a jar, on a bed of violets or rose petals; strew more flowers over the top and cover the jar tightly. If meat or fish is to be used as the basis of the sandwich, substitute nasturtium leaves and blossoms, or sprigs of mignonette, for the former flowers.
Fancy butter makes an attractive filling for a sandwich; it has also the merit of being less often in evidence than many another filling.
Sandwiches, except when vegetables and dressings are used, may be prepared early in the day, placed in a stone jar, covered with a slightly dampened cloth, and set away in a cool place until such time as they are wanted. Or, they may be wrapped in paraffine paper. Still, when convenient, it is preferable to have everything in readiness, and put the sandwiches together just before serving. Garnish the serving-dish with parsley, cress, celery plumes, slices of lemon, barberries and leaves, or fresh nasturtium leaves and blossoms.
Beverages Served with Sandwiches.
Coffee heads the list of beverages most acceptably served with sandwiches. Tea comes next. Cocoa and chocolate are admissible only with the dainty, æsthetic varieties, in which fruit or some kind of sweetmeat is used.