2 October 1897 - 'An Afternoon Wedding' by Mary Pocock - Part Two

For part one, click the tag 'an afternoon wedding'.

With regard to the dishes the following list may be useful to choose from: Sandwiches, ham, tongue, potted meat of any kind, with a little mustard (green) and cress, hard-boiled egg, with or without cress, chicken and watercress, shrimps that have been pounded in a mortar with very little nepaul or cayenne pepper, anchovy paste, or potted anchovies, cucumber, mustard and cress, watercress, shred celery, guava or quince jelly, or jam of any kind.

While writing of sandwiches, I would like to remind those who have to provide, that their success depends on the sandwiches being nicely cut and evenly buttered, and most important of all, that the bread of which they are made should be suitable and quite fresh, the general complaint being that the sandwiches "are so dry".

I always use newly-baked tin sandwich-loaves, and after they are made lodge a small plate on top of each pile, then cover with a cloth until wanted. In the course of cutting, the bread loses its newness, but at the same time when put on table, the edges are never curled and hard, as with dry bread. A variety is made by having some of the tiny rolls made for sandwiches; they are an inch wide and about three inches long, they are cut open and what is wished is put on, each making one sandwich. They are convenient and look tempting; the outsides are glazed brown. It is well to have a few dishes of these on table as well as the cut sandwiches.