This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
I The Bread - Sandwiches may be prepared from white, brown, graham or entire wheat bread. Crackers, pastry, and sweet wafers are sometimes used for fancy sandwiches. A bread of fine grain cuts to the best advantage. It should be at least 24 hours old.
II Slicing - Bread should be cut in thin slices for making sandwiches. It may be handled to better advantage if the slice is spread with butter before being cut from the loaf.
III The Shape of Sandwiches - Care should be taken to cut the bread in regular pieces that match one another. If the loaf is large, these are usually divided into sections. A long narrow sandwich is most easily handled. Sandwiches may be trimmed into shape either before or after being spread. Except for a hearty sandwich the crust may be removed and the sand-wich may usually be made more attractive by cutting in fancy shapes; for example, in squares, triangular pieces, narrow strips, rounds, or with a fancy cutter. The edges must always be perfectly smooth.
IV Spreading the Sandwich - The butter for spreading the sandwich should first be creamed as in making cakes. It will then spread more easily, and the bread will not be broken up. A spatula or soft knife is desirable for spreading the butter.
V Keeping Sandwiches - Sandwiches should be protected from drying by covering with a damp cloth as soon as they have been made. If they are to be kept for some time before being used, they should be put in a cold place in a stone jar, or well- wrapped. If they are to be packed, it may be desirable to wrap the sandwiches in paraffin paper.
VI Serving of Sandwiches - Sandwiches may be served piled neatly on a plate or each sandwich may be separately wrapped in paraffin paper. When served with afternoon tea, sandwiches are usually placed on a doily on a pretty plate. Hot sandwiches are sometimes prepared with a hot sauce and it is then necessary to serve them with a fork.
VII Accompaniments to serve with Sandwiches - Coffee is the beverage most appropriately served with sandwiches.. Tea comes next. Cocoa and chocolate are good with a dainty sandwich of sweet variety. Fruit drinks are frequently served with sandwiches.
VIII Economy in Making Sandwiches - When making sandwiches one should plan to economize by utilizing the trimmings of the bread for scalloped dishes, poultry stuffings, and puddings, and the crusts for crumbing croquettes, fried cut - lets, etc. Left-over portions of foods can frequently be utilized in sandwich fillings.
IX Fillings for Sandwiches - Fillings of various kinds may be spread between the slices of bread.
(1) 'Meat that has been cooked until very tender may be cut in very thin slices across the grain or chopped and seasoned with salt and mustard, Worcestershire sauce, horseradish, Mayonnaise, etc.
(2) Fish may be flaked, chopped, or pounded, and flavored with onion juice, lemon, minced olives or pickles, Worcestershire sauce, tabasco, salad oil, vinegar, or mayonnaise.
(3) Hot sandwiches may be prepared with a filling of sliced meat or fish and covered with a hot gravy or white sauce; or crisp slices of freshly broiled bacon may be used between slices of bread.
(4) Eggs may be used, hard cooked and sliced or chopped and seasoned, or served with a salad dressing or lettuce.
(5) Vegetables may be used for sandwich fillings by adding mayonnaise dressing or salad oil.
(6) Cheese. Cream cheese may be softened with cream and delicately seasoned or combined with pimentoes and nuts, or hard cheese may be sliced or grated and seasoned with mustard, cayenne, and other seasonings for the preparation of sandwiches.
(7) Nuts may be finely chopped and salted or combined with salad dressing or cheese, or made into sweet fillings with finely-chopped raisins, dates, etc. Nut butters are also a valuable sandwich filling.
(8) Sweet fillings are frequently used in sandwiches. For these, jelly, jam, dates, raisins, preserved ginger, candied orange peel, or maraschino cherries, chopped and moistened with fruit juice may be used.
(9) Flavored butters. Plain butter may be creamed and various flavors added and beaten until smooth and thoroughly blended. The flavored butter may be packed in a jar and kept cold until it is needed. Flavors which may be added to the butter in this way are anchovy, caviar, sardines, cheese, curry powder, horseradish, olives, pickles, mint, water-cress, etc. The fancy butter makes an attractive filling, is less in evidence than other fillings, and makes the work of spreading the sandwiches simpler.