Have our eating habits changed in the last 100 years? You bet! As a child we often ate pretty ordinary things for lunch...cheese toast, peanut butter and honey sandwiches and the like. Now it seems like sandwich places compete to see how many different things they can pile on some sort of bread. In any case, today a sandwich is a quick, easy meal.
Back in 1926 sandwich making was pretty different.
General Rules for Sandwich Making:
1. Use rye, graham, or white bread not less than 24 hours old.
2. If possible, keep bread in the ice chest 3 hours before using.
3. Cream the butter as for cake making. It is easier to spread, is more economical and will blend easily with anything to make what is called a flavored butter, i.e. 2 T butter (creamed) and mixed thoroughly with 6 olives, stoned and chopped fine, makes an olive butter, etc.
4. It is easy and desirable to keep sandwiches for some hours before they are required. Wrap in waxed paper and cover with a dampened cloth, then place in ice box or a covered stone jar or tin box to exclude air.
In addition to the more ordinary suggestions for sandwiches, such as club house sandwiches, toastwiches, hot meat sandwiches, checkered or striped bread and butter sandwiches or open sandwiches, the idea for sandwich fillings seem to have used a good bit of imagination and ingenuity.
Fillings for Sandwiches:
1. Eggs minced and seasoned with salt, pepper, little vinegar or salad dressing
2. Eggs sliced thin on lettuce leaf
3. Eggs and olives chopped together
4. Eggs and pickles chopped together
5. Mixed sardines and eggs
6. Eggs and ham chopped together
7. Eggs minced with watercress and nuts
8. Eggs scrambled with a little butter
9. Eggs and nuts minced
10. Eggs and left over veal or ground meat
11. Eggs and deviled ham
(Add cream or salad dressing to all.)
1. Cottage cheese and water cress
2. Cottage cheese and chopped, stuffed olives
(Add cream or salad dressing to all.)
1. Grind cheese and make creamy with salad dressing or cream
2. Grind cheese and make creamy with salad dressing and ground pimento
3. Ground cheese and catchup
4. Slices of cheese spread with jelly
5. Ground cheese with nuts and salad dressing
6. Creamed cheese with chopped pickles
7. Creamed cheese with chopped olives
8. Slices of cheese and lettuce
9. Ground swiss cheese and walnuts and prepared mustard
10. Slices of swiss cheese on brown bread
11. Chopped beef mixed with ground cheese and salad dressing
Meat and Fish:
1. Ground cooked beef mixed with one-third of its quantity of boiled macaroni, celery, onion juice and salad dressing.
2. Flaked sardines, lemon juice and salad dressing
3. Ground boiled ham and walnuts and salad dressing
4. Ground boiled ham or roast meat and pickles and salad dressing
5. Sliced ham with lettuce and salad dressing
6. Sliced ham with prepared mustard
7. Sliced cooked meats of all kinds
8. Chicken and celery chopped and salad dressing
9. Chicken and nuts chopped and salad dressing
10. Sliced chicken and sliced tomato
11. Warmed Vienna sausage sliced
12. Deviled ham
13. Beef and pork ground together and moistened with salad dressing and flavored with chili powder
14. Salmon minced and moistened with cream or salad dressing
15. Salmon with pickle and salad dressing
16. Tuna fish with lemon juice
17. Salmon-one can, 3 hard-cooked eggs, juice of 2 lemons, 2T chopped pickle, 1T butter, little vinegar and 1t. mustard.
1. Diced celery and Mayonnaise dressing
2. Cucumbers and radishes (diced)
3. Sliced tomatoes with or without salad dressing
4. Ripe olives and walnuts with salad dressing
5. Olives and chopped celery with salad dressing
6. Chopped sweet peppers with onion and salad dressing
Nuts and Fruits:
1. Ground peanuts and salad dressing
2. Figs, dates and raisins moistened with lemon juice
3. Peanut butter
4. Peanut butter and lettuce
5. Peanut butter and jelly
6. Dates and nuts (ground) with lemon juice
7. Figs (ground)
8. 1 pkg seeded raisins (ground with 2 bananas and juice of 1 lemon. Nuts may be added.
9. Chopped nuts with salad dressing. Lettuce if desired.
10. 1/2 lb. nuts, 1 lb raisins, and 1 lb. dates. Grind together and moisten with juice of 2 oranges and 2 lemons.
11. Bananas sliced thin and sprinkled with nuts
12. Chopped apples and celery with salad dressing
13. Raisins and peanut butter
14. 1t. butter, 1 c. sugar, 2 eggs, juice of 2 lemons and grated rind of one. Cream butter and sugar, add eggs then lemon juice. Cook over hot water until it thickens. Cool and spread.
Lest you think the oft mentioned salad dressing was purchased from the store, think again. Here are a couple of offerings for salad dressing.
Boiled Salad Dressing
1 T mustard
3 T butter
5 T flour
1 t. salt
3/4 c. sugar
2 c. diluted vinegar (diluted with water about half and half)
Heat diluted vinegar. Mix all dry ingredients; then add the hot liquid and return it to the sauce pan and stir until it boils 5 minutes. Add beaten eggs. Cook a minute. Add whipped cream when used.
Cooked Salad Dressing
4 t. flour
1/2 t. mustard (if desired)
6 T. sugar
1/2 t. salt
7 T diluted vinegar
Beat eggs thoroughly, add dry ingredients, mix. Then add vinegar and boil until thick and cooked. Cool. When ready to serve mix with whipped cream. Serves 4 persons.
There are additional recipes for Slaw Salad Dressing, Thousand Island Dressing, One Minute Mayonnaise Dressing, Cooked Oil Dressing, French Salad Dressing, Milk Salad Dressing, and Fruit Salad Dressing.
If that was not enough work to create the perfect lunch sandwich, remember, you also have to bake the bread!