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We

have

given

no

special

receipts

for

plain

beef,

tongue,

ham,

chicken,

turkey,

capon

or

any

meat

sandwiches,

for

if

made

according

to

general

direc-

tions

they

will

each

and

all

be

found

appetizing

and

acceptable.

We

would

say,

it

is

better

to

sprinkle

the

season-

ing

of

pepper

and

salt

on

the

buttered

bread

rather

than

on

the

meat,

and

all

gristle

and

fat

must

be

removed,

the

meat

thinly

sliced

and

but

one

layer

used.

We

would

also

recommend

that

Graham

bread

be

used

with

all

fish

sandwiches.

Never

attempt

to

cut

sandwiches

with

any

but

the

sharpest

of

sharp

knives.

48