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    Sandwiches
    Sandwiches
    Sandwiches
    Ebook178 pages1 hour

    Sandwiches

    By Sarah Tyson Heston Rorer

    5/5

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    Read preview
    LanguageEnglish
    PublisherArchive Classics
    Release dateOct 1, 2007
    Sandwiches

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      Book preview

      Sandwiches - Sarah Tyson Heston Rorer

      The Project Gutenberg EBook of Sandwiches, by Sarah Tyson Heston Rorer

      This eBook is for the use of anyone anywhere at no cost and with

      almost no restrictions whatsoever. You may copy it, give it away or

      re-use it under the terms of the Project Gutenberg License included

      with this eBook or online at www.gutenberg.net

      Title: Sandwiches

      Author: Sarah Tyson Heston Rorer

      Release Date: July 5, 2009 [EBook #29329]

      Language: English

      *** START OF THIS PROJECT GUTENBERG EBOOK SANDWICHES ***

      Produced by Jana Srna and the Online Distributed

      Proofreading Team at http://www.pgdp.net (This file was

      produced from images generously made available by The

      Internet Archive/American Libraries.)

      Transcriber's Note:

      Every effort has been made to replicate this text as faithfully as possible, including inconsistencies in spelling and hyphenation; changes (corrections of spelling and punctuation) made to the original text are marked like this

      . The original text appears when hovering the cursor over the marked text.

      Sandwiches

      By MRS. S. T. RORER

      Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread and Bread-Making, and other Valuable Works on Cookery.

      Revised and Enlarged Edition

      PHILADELPHIA

      ARNOLD AND COMPANY

      420 SANSOM STREET

      Copyright, 1894, 1912, by Mrs. S. T. Rorer

      All Rights Reserved

      Printed at the Sign of the Ivy Leaf

      in Sansom Street, Philadelphia

      by George H Buchanan Company

      CONTENTS

      SANDWICHES

      Sandwiches may be made from one of three or four kinds of bread; whole wheat bread, Boston brown or oatmeal bread, white bread and rye bread made into square, deep loaves; in fact, all bread used for sandwiches should be made especially for the purpose, so that the slices may be in good form, and sufficiently large to cut into fancy shapes.

      The butter may be used plain, slightly softened or it may be seasoned and flavored with just a suspicion of paprika, a little white pepper, and a few drops of Worcestershire sauce.

      For ordinary sandwiches use the bread without toasting. For canapés, toast is to be preferred. Sandwiches are principally used for buffet lunches or evening sociables, where only a light, substantial lunch is required. In these days they are made in great varieties. Almost all sorts of meat, if properly seasoned, may be made into delicious sandwiches. If the meat is slightly moistened with cream or olive oil, sandwiches for traveling, provided each one is carefully wrapped in oiled paper, will keep fresh three or four days. The small French rolls may have the centres scooped out, the spaces filled with chicken salad or chopped oysters, and served as sandwiches. The rolls may be made especially for that purpose, not more than two inches long and one and a half inches wide; with coffee, they make an attractive meal easily served.

      Ordinary sandwiches may be made either square, triangular, long, narrow, round or crescent shaped. One slice of bread will usually make one round sandwich and one

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