As you may recall from last week, it’s National Sandwich Month. To wrap-up (pun intended) August, we have a wonderful pamphlet with nearly 100 pages of international sandwich delights. Well, nearly 100 pages of international sandwiches, at least. This week, we present Frederic Girnau’s Sandwich Book of All Nations: Over 300 Ways of Making Delicious Sandwiches, Appetizers, and Canapes by Ruth Elizabeth Mills, published c.1945.
Amazing what you can do with a couple pieces of bread and just about anything you have lying around…Even if you don’t have a traditional filling. Just make a sandwich of bread and tartar sauce or pieces of fruit! In addition to the ones above, there is a whole page on cherry fillings, as well as other citrus fruits, dates, and prunes. If you’re seeking the more unique, there’s homemade peanut mayonnaise, tomato jelly, cream cheese and beet, or nasturtium sandwiches.
Our copy of Frederic Girnau’s Sandwich Book of All Nations: Over 300 Ways of Making Delicious Sandwiches, Appetizers, and Canapes is one of about 5 in public and academic library hands and is well worth a glance or two. The Frederic Girnau referenced in the title was actually the publisher and Mills wrote several books the company during the 1940s. She authored two books on preparing seafood and fish and game and waterfowl the “sportman’s way,” as well as pamphlets on cookies and international foods.
On a side note, if you asked me (archivist/blogger/foodie Kira, as usual!) in 2009, before I started working at Virginia Tech, before I encounter the History of Food & Drink Collection here, and before I spent 40% of my time thinking about food (back then it was only about 20%), the idea of a simple lettuce sandwich never occurred to me. Oh, how ignorant I was in those days! As regular readers may know, the lettuce sandwich has become a frequent guest on our blog, with a startling number of variations. This publication is no exception, with two recipes of its own…one of which starts with dipping the leaves in mayonnaise! (The other involves chopping leaves into strips with scissors, THEN applying the mayo.)
Lastly, it’s difficult to ignore the blatant and repetitive advertising going on in this publication. The bottom of every page reminds you to serve BEER with your sandwiches. It’s only fair to explain why this is the case, since it also gives me the chance to share the somewhat dated advertisement printed on the back. Without further ado, the front and back covers of our feature item:
Until next week, when we give up bread and meat for some children’s adventures in the kitchen, keep making those sandwiches.