Excerpt from Light Entertaining: A Book of Dainty Recipes for Special Occasions
The old fashioned sandwich, which consisted of a slice of cold meat laid between two slices of buttered bread, has little in common with the sandwich of to-day. Nowadays sandwich-making is a veritable art, and admits of much originality.
Not only is the modern sandwich more pleasing to look upon than the old-time affair, but the dainty arrangement of chopped meat or fowl, fish paste or minced vegetables, is much more easily eaten. No embarrassing gristle or fibre ever enters into a well made sandwich and it is as easily disposed of as a freshly baked biscuit.
Bread for sandwich-making should be of close, even grain, and at least a day old. Where the use of fresh bread is unavoidable, a heated knife will facilitate the work of cutting in thin slices. This precaution is taken when rolled sandwiches are made from fresh bread. Wheat, rye, graham, entire wheat or brown bread may all be used for sandwiches, but discretion must be used as to just what particular filling combines best with these different varieties of bread.
Utensils
In families where many lunches are prepared or much entertaining done, the work of making dainty sandwiches will be lessened materially by the purchase of a bread slicer. A meat chopper is also almost an essential of modern sandwich-making, for into it may go all sorts of sandwich material, - to come out of a consistency easily spread on the thinly sliced bread. Meat, fowl, vegetables, - all are more easily handled after having passed through one of these grinders.
The butter used in the making of sandwiches should be creamed. This is easily done with a warm silver fork or a wooden spoon. If hard butter is used the thin bread invariably tears.
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