Sandwiches and Canapes
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Description: Recipes and sandwich making advice from The Boston Cooking-School Cook Book, 1918, by Fannie Merritt Farmer.
XXXIV. SANDWICHES AND CANAPÈS. Farmer, Fannie Merritt. 1918. The Boston Cooking-School Cook Book. SANDWICHES AND CANAPÈS IN preparing bread for sandwiches, cut slices as thinly as possible, and remove crusts. If butter is used, cream the butter, and spread bread before cutting from loaf. Spread half the slices with mixture to be used for filling, cover with remaining pieces, and cut in squares, oblongs, or triangles. If sandwiches are shaped with round or fancy cutters, bread should be shaped before spreading, that there may be no waste of butter. Sandwiches which are prepared several hours before serving-time may be kept fresh and moist by wrapping in a napkin wrung as dry as possible out of hot water, and keeping in a cool place. Paraffine paper is often used for the same purpose. Bread for sandwiches cuts better when a day old. Serve sandwiches piled on a plate covered with a doiley.
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| Page title: | XXXIV. SANDWICHES AND CANAPÈS. Farmer, Fannie Merritt. 1918. The Boston Cooking-School Cook Book. |
| Keywords: | farmer |
| Description: | farmer |
| IP-address: | 204.232.255.211 |
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| NS | Name Server: NS.RACKSPACE.COM Name Server: NS2.RACKSPACE.COM |
| WHOIS | Status: clientTransferProhibited |
| Date | Creation Date: 03-apr-1997 Expiration Date: 04-apr-2023 |