Rolls. When rolls are used for sandwiches, they should be very fresh, should be small, and have a tender crust. The finger rolls are good for the purpose, also Parker House rolls, when made in suitable shape. Graham bread makes excellent sandwiches.
How to prepare the bread. Bread for sandwiches should be of fine grain and a day old. A five-cent loaf cuts to good advantage. The crust should be cut off, and the loaf trimmed to good shape before the slices are cut. The crusts and trimmings can be dried for crumbs, so they are not wasted, and no butter is lost in spreading bread which will afterward be trimmed off. When the bread is ready, the butter should be spread on the loaf, and then a slice cut off evenly one eighth of an inch thick. The next slice will have to be cut off before being spread, in order to have it fit exactly the preceding piece. After the first slice is covered with the filling, lay the second slice on it. In many cases the second slice of bread does not need spreading with butter. Cut the sandwich to the desired shape. One cut across the loaf will make two square, or four triangular, sandwiches.
Meat sandwiches. Poultry, game, ham, beef, and tongue can be prepared as directed above, or they may be mixed with a French or a Mayonnaise dressing. Chicken pounded to a paste, then well mixed with a paste made of the yolks of hard-boiled eggs mashed, a little milk or cream, and a little butter, then seasoned with salt, pepper, and a few drops of onion-juice, makes a delicious chicken sandwich.
Fish sandwiches. Anchovies, sardines, or any fresh boiled fish may be used for sandwiches. It is better pounded to a paste. Moisten sardines with a little lemon-juice.
Fresh fish should be well seasoned with salt and pepper, and moistened with a white or any other sauce, or with Mayonnaise. A little chopped pickle may be added. Shad roe, mashed with a fork to separate the eggs, and seasoned in the same way, makes excellent sandwiches.
Note.—Sandwiches of any kind which are left over are good toasted, and can be served at luncheon.—M. R.
EGG SANDWICHES
No. 1. Cut hard-boiled eggs into slices; sprinkle with salt and pepper plentifully, and spread the bread with butter mixed with chopped parsley.
No. 2. Lay the sliced eggs between crisp lettuce leaves, and spread the bread with butter, then with Mayonnaise.
No. 3. Chop the hard-boiled eggs fine. Mix with Mayonnaise and spread on the buttered bread, or mix them with well-seasoned white sauce.