Sandwiches
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- Pages
- 73
About this book
Sandwiches is by S. T. Rorer, author of works on cookery including Mrs. Rorer's New Cook Book, Philadelphia Cook Book and Bread and Bread-Making. The contents list includes Anchovy Sandwiches, Anchovy and Egg Sandwiches, Cold Beef Sandwiches, Caviar Sandwiches and Celery Sandwiches, among others. The text says that the butter may be used plain, slightly softened, or seasoned and flavored with just a suspicion of paprika, a little white pepper, and a few drops of Worcestershire sauce.
The text says that for ordinary sandwiches the bread is used without toasting, while for canapés toast is to be preferred. The text says that sandwiches are principally used for buffet lunches or evening sociables, where only a light, substantial lunch is required. A recipe called Farmer's Egg Sandwiches says to put six eggs into warm water, bring to a boil and keep at boiling point, without boiling hard, for a half hour.
About the author
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Book facts
- Author
- S. T. Rorer
- Reading time
- About 1 hour
- Pages
- 73
- Language
- English
- Genre
- Cook Books
- Formats
- PDF, EPUB, Read online