Part 11 (2/2)
For very small, dainty sandwiches to be served at afternoon teas or breakfasts, the bread may be baked at home in baking-powder tins. These should be only half-filled, and allowed to rise before baking. The b.u.t.ter should be softened by creaming, not melting, and spread smoothly on the bread before it is cut. Cut the slices as thin as possible, and when a variety is offered it is well to keep each kind of a different shape, as, for instance, circles of anchovy, triangles of chicken, fingers of game and squares of fruit b.u.t.ters.
Flavored b.u.t.ters are much used in making sandwiches, and are simply and easily prepared. Fresh, unsalted b.u.t.ter should be used. After creaming the b.u.t.ter, add the flavoring material, and beat until smooth and thoroughly blended. Caviare, anchovy, sardines, oysters, salmon, lobster, cheese, cress, chives, Chili, Chutney, olives, parsley, cuc.u.mbers, horseradish and paprika are all used for flavoring these various b.u.t.ters.
For afternoon teas, fruit and flower b.u.t.ters make delicious sandwiches.
Of these the most popular are strawberry, pineapple, red raspberry and peach. Lemon b.u.t.ter mixed with fresh grated cocoanut is also a delectable sandwich filling, and cherry jelly with shavings of dried beef another. b.u.t.ters flavored with rose or violet petals are very delicate and attractive, but, as may easily be imagined, find little favor with the sterner s.e.x, who prefer their refreshments of a more substantial order.
Anchovy Sandwiches--Rub the yolks of hard-boiled eggs to a paste, season to taste with anchovy essence, and add a few olives, stoned and chopped very fine. Spread this mixture on very thin slices of b.u.t.tered bread and cut into dainty shapes.
Caviare Sandwiches--Spread thinly-b.u.t.tered bread with fresh caviare seasoned with lemon juice and on top of this lay a little minced lobster. Finish with another piece of b.u.t.tered bread.
Olive Sandwiches--Scald and cool twelve large olives, stone them, and chop very fine. Add one spoonful of mayonnaise dressing, and one teaspoonful of cracker dust; mix well, and spread on b.u.t.tered bread.
Queen Sandwiches--Mince finely two parts of cooked chicken or game to one part of cooked tongue, and one part minced cooked mushrooms or truffles. Add seasoning and a little lemon juice, and place between thin slices of b.u.t.tered bread.
Lobster Sandwiches--Pound two tablespoonfuls of lobster meat fine; add one tablespoonful of the coral, dried and mashed smooth, a teaspoonful of lemon juice, a dash of nutmeg, one-fourth of a teaspoonful of paprika, and two tablespoonfuls of soft b.u.t.ter. Mix all to a smooth paste and spread between thin bread and b.u.t.ter.
Jelly Sandwiches--Mix a cupful of quince jelly with half a cupful of finely chopped hickory or pecan nuts, and spread on b.u.t.tered bread.
Date Sandwiches--Wash, dry and stone the dates, mash them to a pulp, and add an equal amount of finely chopped English walnut or pecan meats.
Moisten slightly with lemon juice. Spread smoothly on thinly-sliced brown bread.
Fig Sandwiches--Stem and chop very fine a sufficient number of figs. Add enough water to make of the consistency of marmalade, and simmer to a smooth paste. Flavor with a little lemon juice, and when cool spread on thin slices of b.u.t.tered bread, and sprinkle thickly with finely chopped nuts.
Fruit Sandwiches--Cut equal quant.i.ties of fine fresh figs, raisins and blanched almonds very small. Moisten with orange juice and spread on white bread and b.u.t.ter.
Beef Sandwiches--To two parts of chopped lean, rare beef, add one part of finely minced celery, salt, pepper, and a little made mustard. Place on a lettuce leaf between thin slices of bread and b.u.t.ter.
Ginger and Orange Sandwiches--Soften Neufchatel cheese with a little b.u.t.ter or rich cream. Spread on white bread, cut in very thin slices, and cover with finely minced candied orange peel and preserved ginger.
Place over another slice of bread. Candied lemon peel and preserved citron, finely minced, also make a delicious sandwich filling.
NOVELTIES IN TEA SERVING.
If you wish to vary the serving of your tea add three cloves to the lemon and sugar. Or a thin slice of apple added with sugar is delicious.
In Sweden a piece of stick cinnamon is added by some to tea while it is steeping.
SUMMER PORCH TEA PARTIES.
One of the prettiest decorations for a porch tea party is a hanger or pocket for flowers made by cutting pockets in large round pieces of bamboo, the rods being about three feet long. These pockets are filled with scarlet lilies and hung in the corners and on the posts of the porch. Hang Red Chinese lanterns in the open s.p.a.ces and have red paper fans in Chinese jars on tables and ledges. The porch boxes along the railings can have their real contents almost concealed in ferns, and scarlet lilies stuck in amid the ferns. Across one corner the gay striped hammock, with its open meshes filled with wild cuc.u.mber and clematis vines fastened against the house, makes a background for the punch bowl. Orange ice and cream cake can be served on plates decorated with gold and white, with a bunch of daisies tied with pale green gauze ribbon on each plate.
SUMMER PORCH TEA PARTY. 2.
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