SANDWICHES
Made of Cucumber, Egg, Cheese, Watercress, Pâté
de Foie Gras, Chicken, Fish or Meats,
Nasturtium Flowers, Olives, Nuts,
Jams or Jellies
Cut the bread into slices one eighth of an inch thick, and remove the crust as directed above. The filling of a sandwich should be as thick as one of the slices of bread. After the sandwiches are prepared, using the whole slices, cut them into the shapes desired. This may be small squares, fingers, triangles, circles, or hearts, as the fancy or occasion dictates. Where a variety of sandwiches are being served at the same time, each variety should be cut alike, but of a different pattern from the others, and the dish garnished distinctively. For instance, a hard-boiled egg cut lengthwise, a square of cheese, a few olives, nuts, flowers, or whatever the filling used, can be placed in the center of the plate, and the sandwiches arranged in a circle around it. A wishbone makes a good label for chicken, and parsley or gherkins would indicate meat mixtures. The brown breads make excellent sandwiches, and help to give variety. Cucumbers sliced, and watercress freed from the large stems, may be mixed with French dressing before being placed in the bread, or they may be only salted.
Nasturtium flowers require no seasoning.
Olives and nuts are sliced or cut into small pieces, but should not be cut very fine, as it injures their flavor.
Cheese may be sliced or grated.
See "Century Cook Book," page 364, for further directions about mixtures for fillings.
When the sandwiches are finished they should be placed between plates under a light weight, covered with a damp cloth, and kept in a cool place until the time of serving.
