Sandwiches are usually the chief reliance for cold lunches, and are always acceptable if well made and attractively served. Where they are to be kept some time, as in traveling, they should be wrapped in oiled or paraffin paper, for this will keep them perfectly fresh.
Sandwiches may be made of white, Graham, or brown bread, or of fresh rolls, and may be filled with any kind of meat, with fish, with salads, with eggs, with jams, or with chopped nuts.
They may be cut into any shapes, the square and triangular ones being the usual forms, but a pleasant variety may be given by stamping them with a biscuit-cutter into circles, or by rolling them, and these forms are recommended for sandwiches made of jams or jellies, as it gives them a more distinctive character.
The meat used in sandwiches should be chopped to a fine mince, seasoned with salt and pepper, mustard, if desired, and moistened with a little water, stock, cream or milk, or with a salad dressing, using enough to make the mince spread well. Fish can be pounded to a paste, then seasoned. Potted meats can also be used. Slices of anything that has a fibrous texture make the sandwich difficult to eat, and as knives and forks are not usually at hand when sandwiches are served, it is desirable to make the primitive way of eating as little objectionable as possible.
The butter for sandwiches should be of the best, and should be soft enough to spread easily without tearing the bread. The butter may sometimes be worked into the meat paste. What are called "sandwich butters" are frequently used. They are made by rubbing the butter to a cream, combined with anchovy paste, with mustard, with chopped parsley and tarragon, with pate de foie gras, etc.
These butters are used to spread the bread for meat sandwiches, using with the butter any flavoring that will go well with the meat.
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.
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.
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.
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.