Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half teaspoon salt
- one-fourth teaspoon pepper
- two tablespoons vinegar
- four tablespoons olive oil added slowly -- mrs
- one pound baking powder cans
- one end of the loaf
- half filled
- two before serving
Directions
Mix one-half teaspoon salt, one-fourth teaspoon pepper, two tablespoons vinegar, four tablespoons olive oil added slowly — Mrs. C. F. Philbrook, Bisbee, Ariz.
358 THE ARIZONA COOK BOOK
WILLIAMS PUBLIC LIBRARY ASSOCIATION 359
SANDWICHES
The first requisite in the preparation of good sandwiches is to have perfect bread in suitable condition. Either white, brown, rye or entire white bread may be used — but it should be of close, even texture and at least, one day old.
Spread butter smoothly on bread before it is cut, after cutting remove crusts — if any. When ready to serve, cut sandwiches square, triangular, long, narrow, round, crescent, heart, diamond, or club shaped. Or, any preferred shape.
In making rolled bread sandwiches, cut off the crust of a loaf of fresh bread and spread a thin layer of butter on one end of the loaf; cut off this buttered end — in as thin slice as possible, and spread with your sandwich filling; roll up this slice and lay on a napkin; draw the napkin firmly around the rolled bread, and pin it. Put in a cool place until ready to serve, then remove napkin and tie sandwich with your color baby ribbon and any fancy fastening — or fasten with toothpick.
French rolls are often used for picnics or afternoon lunch- eons. Remove from the top of each cold roll, a piece of the crust the size of a silver dollar and take out the center with a spoon. Fill the space with highly seasoned chopped meat : fish, lobster or crab, replacing lid, wrap in tissue paper, and serve with pickles or olives.
For very small, dainty sandwiches, the bread may be baked at home in one pound baking powder cans. These should be only half filled, and then allowed to rise before baking. You then have a round slice without crust.
A garnish such as the following may be used : For meat and fish sandwiches, use sour pickles, olives, lettuce, water cress, parsley, mint or slices of lemon, and hard boiled eggs. For cheese sandwiches, use pickles, olives stuffed with celery or almonds. For sweet sandwiches, use lettuce, maiden hair fern, smilax, berries, flowers or candied fruits in fancy designs.
To keep sandwiches fresh, if prepared an hour or two before serving, wring out a napkin in cold water, covering the tray and keep in a cool place. When taking sandwiches on a picnic, wrap tight in oil or wax paper. — Eva Greene Fuller.