A chef at the New York Athletic Club once improved
on this by first sandwiching the Swiss between a slice of ham and
a slice of chicken breast, then beating up a brace of eggs with a
jigger of heavy sweet cream and soaking his sandwich in this
until it sopped up every drop. A final frying in sweet butter
made strong men cry for it.
[Illustration]
_Chapter Ten_
Appetizers, Crackers, Sandwiches, Savories,
Snacks, Spreads and Toasts
In America cheese got its start in country stores in our
cracker-barrel days when every man felt free to saunter in, pick up
the cheese knife and cut himself a wedge from the big-bellied rattrap
cheese standing under its glass bell or wire mesh hood that kept the
flies off but not the free-lunchers. Cheese by itself being none too
palatable, the taster would saunter over to the cracker barrel, shoo
the cat off and help himself to the old-time crackers that can't be
beat today.
At that time Wisconsin still belonged to the Indians and Vermont was
our leading cheese state, with its Sage and Cheddar and Vermont
Country Store Crackers, as Vrest Orton of Weston Vermont, calls them.
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