THE sandwich is coming into ever wider use, for school luncheons, picnics, simple luncheons at home, and light refreshments of all sorts. Like the salad, it is capable of almost infinite variety, and necessity is frequently the mother of invention. There are certain combinations, however, that are worth repeating many times, and these will lend to the resourceful housewife suggestions for others.
An infinite variety of meat sandwiches can be made - beef, lamb, chicken, ham, tongue, etc. The meat may be sliced thin and placed between buttered bread or minced and mixed with mustard, catsup, Mayonnaise or cooked salad dressing.
1 tablespoon butter 1 tablespoon flour 1 cup milk Yolks of 2 eggs
1/2 teaspoon salt ½ teaspoon mustard Dash of red pepper 1 tablespoon lemon juice
1 cup cold meat
Melt the butter in a double boiler; stir in the flour; add the milk gradually; then the eggs, well beaten, and the seasoning. Cook until thick, stirring constantly to prevent lumps. Remove from the fire; cool and beat in the lemon juice; then add the meat, finely chopped or ground.
Chop shrimps very fine and mix them to a paste with melted butter. Season with lemon juice, Worcestershire, salt and pepper. Spread between thin slices of toast.
Pound the anchovies to a paste and mix with an equal quantity of olives stoned and finely chopped.
Remove the stems and chop the figs fine. Put in a double boiler with a little water and cook until a paste is formed. Add a few drops of lemon juice; set aside; when cool spread on thin slices of buttered bread.
Wash equal quantities of dates and figs; stone the dates; add blanched almonds in quantity about one fourth of the entire bulk; then run the whole mixture through a meat chopper. Moisten with orange juice and press tightly into baking powder tins. When ready to use, dip the box in hot water; turn out the mixture; slice and place between thin slices of buttered bread.
Soak any kind or several kinds of dried fruit in water for two hours; drain and dry thoroughly; moisten with orange or lemon or a little grape juice, and spread on thin slices of buttered bread.
Moisten chopped nuts of any kind with cream or Mayonnaise dressing; add a little salt and spread on slices of brown bread.
Take equal quantities of nuts and raisins; moisten with cream or grape juice and spread on thin slices of bread.
Take either ripe or green olives; remove the seeds; mince and mix thoroughly with Mayonnaise dressing. Spread between slices of whole-wheat or graham bread.
Mix equal quantities of chopped lettuce and cream cheese; add salt and spread on thin slices of buttered bread.