Evening Republican, Volume 19, Number 24, Rensselaer, Jasper County, 28 January 1915 — BEST OF SANDWICHES [ARTICLE]

BEST OF SANDWICHES

SOME NEW IDEAB EVOLVED BY CLEVER COOKS. fmprovemsnts In the Popular Tlt-Blt Known as the “Club" Have Been Made —Oysters Used In Place of Chicken.

Tea rooms in the big city shopping districts are serving some new varieties of the always popular club sandwich. While the principal ingredients remain the same each style of dab sandwich differs from its fellows in some detail which makes it distinctive. What is known as a French club sandwich is served with a toasted English muffin substituted for the usual slices of toasted bread. It is set down before one garnished with a few sprays of parsley pressed deep into the yielding surface of the half muffin which tops the substantial filling of chicken, bacon, mayonnaise, lettuce and sliced tomato. Watercress 1b used in similar fashion, the spray of green in either caae being embedded in the toasted muffin so firmly that it seems to be a little flower holder. Two halves of crumpet are used for a similar sandwich and filled with the same combination, making a sandwich still more hearty. Where toasted bread is used variety is given to the club sandwich by reason of some other meat or fish being substituted for the usual foundation layer of breast of chicken. Thinly sliced duck is deliciouß with the bacon and other ingredients, and turkey is also another good substitute. Strips of rare beef, either cold or freshly cut from a hot roast and moistened with horseradish may also be used, and strips of rare steak are equally appropriate.

An oyster club sandwich has for its distinctive feature two or three large fried oysters. These are laid on the under slice of toaßt, sprinkled with lemon juice and then topped with two Btrips of bacon, two lettuce leaves, a spoonful of mayonnaise and then the second slice of toast. For those who do not care for fried oysters the oyster club sandwich comes in still a different form, the oysters being poached in their own liquor until the gills curl, when they are drained of moisture and used for the foundation of the sandwich. If preferred oyster club sandwiches may be served with Russian dressing instead of mayonnaise, as the addition of the tomato flavor in the chili sauce is particularly agreeable with oysters, either fried or poached. Sardine club sandwich is made of large boned sardines sprinkled with lemon juice and arranged as usual and finely cut, lobster, either hot or cold, offers still another variety. The egg club sandwich is usually served with a basis of an egg fried on both sides, and seasoned well with salt, pepper and paprika before the other materials for the sandwich are added. Hard-boiled eggs, sliced or chopped, result in a sandwich less rich. In both cases the eggs should be served hot.