This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
4 teaspoons baking-powder 1 teaspoon salt
5 tablespoons shortening
1/2 cup finely chopped walnut or other meats
Mix and sift flour, sugar, baking-powder and salt. Work in shortening as for biscuit; then add egg and egg-yolk well-beaten, milk and chopped nut meats. Beat thoroughly and turn into a buttered bread pan. Let stand twenty minutes; then bake at 400° F. forty to fifty minutes. This is a delicious bread for sandwiches.
2 cups sifted rye flour 2 cups sifted wheat flour 6 teaspoons baking powder 1 1/2 teaspoons salt
3/4 cup sugar 1 egg, slightly beaten 1 3/4 cups milk 1 cup cooked prunes, chopped
Sift together dry ingredients. Combine egg and milk, and add to flour mixture, stirring only until well mixed; stir in prunes. Turn into greased loaf pans and bake in moderate oven (350° F.) about 1 hour. Yield: 2 loaves, 6x3 inches, or 1 sandwich loaf, 11x3x3 inches.
Garnishes of fine parsley, cress, celery plumes, stuffed or ripe olives, or slices of lemon or pickle are effective on the serving-dish. Barberries and leaves, fresh nasturtium leaves and blossoms, or something to indicate the kind of sandwich may be used as a garnish.
The bread for flat sandwiches should be a day old because it can be cut more easily than fresh bread. For rolled sandwiches fresh bread should be used. Bread baked in special tins which provide slices that are perfect squares or circles is economical when the crusts are to be cut off, but any loaf of comparatively fine grain may be used.
All Sorts of Breads are made into sandwiches - white, brown, rye, graham, whole-wheat, raisin, date, nut, etc. Sometimes two or more kinds are used together. Long narrow rolls are attractive when sliced lengthwise, buttered and filled. For picnics, where a substantial filling is desirable, the crumb of the roll may be removed and the hollow filled with sandwich material. Thin salt wafers and crackers are often used instead of bread for paste sandwiches.
For Fancy Sandwiches, to be used for tea or receptions, or as an appetizer at the beginning of the meal, or to be served with the salad, the bread should be cut into slices as thin as possible and the crusts should be removed. Use a sharp knife, so that there will be no ragged edges.
Picnic and Lunch-Box Sandwiches are cut somewhat thicker than fancy sandwiches, and the crusts are generally left on.
In making sandwiches in quantity, route the work so that there will be no waste motions. Have a large enough space for (1) cutting the bread; (2) spreading the slices with butter and filling; (3) shaping and (4) wrapping the sandwiches.
Sandwiches are best prepared just before serving, especially if the filling is of a kind that will become limp or soak into the bread. When it is necessary to make sandwiches several hours before they are to be used, they may be wrapped in paraffin paper or a slightly dampened cloth or placed in a stone jar.