Constructing a proper sandwich is more intricate than slapping two slices of bread together with some sandwich spread in between.
Fannie Farmer’s Cook Book offers explicit instructions for anyone unsure of how to prepare a sandwich worthy of service to friends and family.
“In preparing bread for sandwiches, cut slices as thinly as possible and remove crusts. If butter is used, cream the butter ... Spread half the slices with mixture to be used for filling, cover with remaining pieces and cut in squares, oblongs or triangles.
“Sandwiches which are prepared several hours before serving time may be kept fresh and moist by wrapping in a napkin wrung as dry as possible out of hot water and keeping in a cool place.
“Bread for sandwiches cuts better when a day old. Serve sandwiches piled on a plate covered with a doily,” Miss Farmer advises.
This week’s recipes offer ideas for sandwich fillings from Frannie Farmer’s 1896 Boston Cooking School Cook Book.
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Egg Sandwiches
Chop finely the whites of hard boiled eggs. Force the yolks through a strainer or potato ricer. Mix yolks and whites, season with salt and pepper, and moisten with mayonnaise or cream salad dressing. Spread mixture between thin slices of buttered bread.
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Sardine Sandwiches
Remove skin and bones from sardines and mash to a paste. Add to an equal quantity of yolks of hard boiled eggs rubbed through a sieve. Season with salt, cayenne paper and a few drops of lemon juice. Moisten with olive oil or melted butter. Spread mixture between thin slices of buttered bread.
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Nut and Cheese Sandwiches
Mix equal parts of grated Gruyere cheese and chopped English walnut meat. Season with salt and cayenne. Prepare as other sandwiches.
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Fruit Sandwiches
Remove stems and finely chop figs. Add a small quantity of water, cook in double boiler until a paste is formed then add a few drops of lemon juice. Cook mixture and spread on thin slices of buttered bread. Sprinkle with finely chopped peanuts and cover with pieces of buttered bread.
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Brown Bread Sandwiches
Brown bread to be used for sandwiches is best steamed in one-pound baking powder boxes. Spread and cut bread as for other sandwiches. Put between layers finely chopped peanuts seasoned with salt or grated cheese mixed with chopped English walnut meat and seasoned with salt.
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Chicken Sandwiches
Chop cold boiled chicken and moisten with mayonnaise or cream salad dressing or season with salt and pepper and moisten with rich chicken stock. Prepare as other sandwiches.
Joyce Walter can be reached at ronjoy@sasktel.net
