SouthernUtahFoodStorage

(I found this interesting information in my homemaking class in high school, back in the 50′s, and have never forgotten it. I hope you enjoy it as much as I do.)

Sandwiches
Take women’s funny shoes and fussy party sandwiches out of this world, and what would men have to laugh about? But they have a secret admiration for that giddy hat after all; and there’s nothing secret about the gusto with which they go for sandwiches, even the fancy ones. Men, children, and women too will find sandwiches they especially like in this varied collection of sandwich recipes for every occasion. There was a time in our history when not a person in America did not know the story of how the Earl of Sandwich, nearly two hundred years ago, called for a piece of meat between two slices of bread so he could eat without leaving the gaming table. Pleased by his invention, he called it a “sandwich.”

1. “Lunch box” sandwich: 2 slices of any desired bread spread with butter and laid together with a filling; usually cut in half for convenience in eating from the hand.
2. Hot sandwich: slices of bread or toast placed on a plate, covered with hot sliced meat (sometimes fish), and then gravy or sauce poured over it. Eaten with fork and served for main dish.
3. Grilled or toasted sandwich: 2 of bread or toast placed on a plate, with any desired filling (cheese is often used); the whole sandwich toasted under the broiler, in a buttered skillet, or sandwich grill; served hot.
4. Open-faced sandwich: slices of bread spread with butter or other desired spread then topped with any desired sandwich spread, or covered with sliced meat, cheese, tomatoes, etc. Sometimes broiled or toasted, especially when cheese is used.
5. Club sandwich: 3 or more slices of bread or toast spread with butter and put together with a different filling in each layer, crusts usually trimmed off and sandwich cut in triangles.
6. Canapés; small open-faced sandwiches made of bread cut into fancy shapes, spread with butter and filling and garnished attractively; usually served as appetizers.
7. Fancy sandwiches: rolled, ribbon, checker board, mosaic.
8. Sandwich loaf: slices of bread, cut either crosswise or lengthwise of a sandwich loaf of bread, spread with butter then laid together with a different filling in each layer; crusts are trimmed off and whole loaf; lengthwise slices of an entire loaf make sandwich which is sliced lie cake for individual servings.

Sandwich Fillings

1. “Main dish” fillings: include sliced meat and cheese, potted meat, fish, chopped meat, hard cooked, scrambled and fried eggs, peanut butter and any predominately protein food mixture. May be combined with lettuce, sliced tomatoes, chopped pickles, and chopped vegetables of various kinds.
2. Sweet fillings: include jams, jellies, preserves, honey, and spreads made by combing creamed butter or cream cheese with any of these ingredients, or with fruits, such as date paste, grated orange rind, or lemon juice.
3. Relish fillings: include chopped vegetables mixed with mayonnaise dressing.

Most of these fillings can be used in most types of sandwiches, and a good deal of overlapping is likely to occur. There is plenty of room for originality.

MAKING OF SANDWICHES
The best bread for sandwiches must be fresh enough to be palatable but not so fresh that it tears when spread (except for rolled sandwiches, which require very fresh bread). For thin, dainty sandwiches, buy bread unsliced and cut it just before making the sandwiches with a razor-sharp knife. The knife will need frequent sharpening if you have many sandwiches to make many sandwiches . Sliced bread is usually at least ½-inch thick, sometimes a little more and a sandwich of these proportions is quite a mouthful, good for lunch boxes but not for teas.
The uncut loaf may be sliced either crosswise for regular sandwiches, or lengthwise for rolled sandwiches or a sandwich loaf, but in either case it is important to slice evenly. The crust can be cut from the loaf before slicing the bread if preferred, but though it means a little more work and also a little more waste, it is generally more satisfactory to trim the crusts off after the sandwich is made. It is easier to spread the bread before trimming, and the sandwich will look neater with filling that goes right to the edge of the bread, if trimming is done after applying the filling, the crusts will have a little butter and filling on them, but these make tasty after-school snacks for youngsters.
In making the sandwiches, be sure to spread the bread well with a uniform thin layer of softened butter (from 1 ½ to 2 teaspoons of creamed butter per slice) or mayonnaise, whichever you are using. This is especially important with a moist or soft filling, such as preserves, for it prevents excessive soaking of the bread. Of course each slice of bread must be buttered on the side next to the filling.
Apply the filling generously, especially if it is mild-flavored. The thickness should vary according to the thickness of the bread; slices 5/8 inch thick will require more filling to be tasty when sliced thick.
If sandwich kept a while or carried in a lunch boxes they should be wrapped should separately in waxed paper as soon as they are made. If different fillings are used, each sandwich should be wrapped separately to prevent an interchange of flavors. Ribbon and checkerboard sandwiches, and others which need to be chilled or even frozen for a time, should always be snugly wrapped in waxed paper before storing in the refrigerator. It not only preserves the flavor but prevents drying out.
Party sandwiches – finger, ribbon, rolled, checkerboard, mosaic – lend themselves to arrangement. Flat trays, platter and large chop plates are ideal. Sandwiches of the same kind should be grouped together. Several kinds may be put on the same plate, but may be separated by sprigs of parsley, olives, or small pickles, which make an edible garnish. Such a tray of carefully made sandwiches is appealing to the eye as well as to the palate, and most women enjoy the little stir of admiration which they are bound to create.

Soup

 A thing of the past is the old-fashioned soup kettle which used to stand always on the back of the wood or coal kitchen range. Always ready to receive meat trimmings and bones, and broth left from cooking meats and vegetables, it simmered and seethed day and night and from it emerged the most savory of soups.

My mother always had soup going on the back of her coal kitchen range, when I was a child.  It was something we could have when we came in from working on the farm.  In the winter when the snow storms came, we still had to go out and take care of the animals.  I remember being so cold that my hands and feet hurt.  I would stand in front of the kitchen range rubbing my hands that were held out to the heat of the fire.  Then I would get a cup and ladle some broth into it and continue standing in front of the stove, sipping the hot liquid.  It just made me feel so good all over.

If we had been served a meat of any kind, beef, pork, chicken or turkey; we always saved the bones and that was the broth for the soups.  Then she would add whatever vegetable we had, whether it was fresh from the garden, home canned in the cellar, are home dehydrated.  If we had left over meat, of the same type as the broth it was also added to the broth.  To this day I have continued to make soup in that manner.  It was comfort food to us. 

Modern kitchens have no room for such a “pot au feu,” but it is possible to reproduce the old-fashioned soups without its help, and since soup can be such an important item in the diet, every household should develop its own soup repertoire.

Soups are more than just a comfort food the hot savory liquid puts the stomach in a good humor immediately and provides much needed nutrition.

Do you remember all those freeze dried or dehydrated meats?  How about the leftover meat from Sunday dinner? If you have leftovers throw the bones in a pot in the morning and let them simmer until about noon.  No left over meats! Use what you have.  Go to the freezer and pull out a roast beef, pork, chicken or turkey, (Whatever you have).  Strip the bones of all meat and place the bones in a pot and allow them to simmer several hours, or you could pull out some bouillon, and/or meat extract paste and add the appropriate amount to the water.  If using bones allow to simmer for several hours.

Now is when the magic begins. While the bones simmer. If you have the real meat, cut meat into little, bite size pieces and brown them.  After meat is browned place it in the broth that the bones have been removed from.  Now comes the most important part of any cooks job.  If you have no meat then go get that dehydrated or freeze dried meat, you have hidden away for some time when you have nothing else to eat, and place enough meat in the broth to flavor the soup. Remember that the freeze dried or dehydrated meat will increase in size as it cooks and rehydrates.  Continue to simmer until it is not only cooked but, also tender, about 3 hours.  Skim off any excess fat.

(The following recipe is for Beef Vegetable soup. If you have vegetable in the refrigerator, freezer or in the garden use it.  If you do not have the ingredients then substitute the ingredient or ingredients you do not have with a hand full of freeze dried or dehydrated vegetables.) Yes, mix them together.  You will be surprised how good it is.) (Remember Dehydrated or Freeze dried food will expand, cut the amount the recipe calls for in half if you need to use either Dehydrated or Freeze Dried.) (Yes, you may substitute wild meat, like deer or elk, etc. but, only if you like it.)

BEEF VEGETABLE SOUP

2 OR 3 LB. BEEF SHANK

7 CUPS COLD

2 TABLESPOONS SALT

7 CUPS COLD WATER

½ CUP DICED CARROTS

½ CUP CUT CELERY (OUTER STALKS AND LEAVES)

½ CUP FINELY SLICED CABBAGE

½ CUP DICED TURNIPS

1 CUP FINELY DICED SWEET POTOES

1 CUP DICED SWEET POTATOES

2 CUPS CANNED TOMATOES OR CUBED FRESH TOMATOES

1 SMALL ONION

Select a meaty beef shank.  Add an extra bone or knuckle if possible and have the bones sawed into several pieces, if not just throw them into a big pot. Add water and salt, place over low heat and slowly heat to boiling, then reduce heat, cover and gently simmer for 3 hours.  Skim off excess fat.  Strain off broth and add the vegetables and cook another 30 minutes or until vegetables are just tender.  (May have to cook longer is dehydrated of freeze dried products are used.) Serve piping hot.  Remove meat from bones, chop and add to the soup or use for Sandwich filling.

1 ½        tablespoons flour

2            tablespoons butter

1            cup water

½           teaspoon salt

1            cup thinly sliced onions (2 medium)

1            cup finely shredded lettuce

              Combine flour and melted butter in a skillet and stir over medium heat until mixtures is browned (not scorched); add water gradually and cook until mixture is smooth and thickened; stir constantly.  Add remaining ingredients, cover and simmer for 15 minutes.