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HMM DAILY

23 Jul 2019 — 4 min read

NEXT WEEK: HMM DAILY TRANSMOGRIFIES INTO HMM WEEKLY

The Second Email We Sent Today, July 23, 2019

Good morning! The first email we send out on a Tuesday is the HMM WEEKLY PREMIUM NEWSLETTER, featuring content provided solely to the members, supporters, and patrons of Hmm Daily, which was a website in the Civil Network, offering commentary and news and other things. These emails are written by Tom Scocca, the editor of Hmm Weekly, and Joe MacLeod, the creative director.

You are on the Hmm Daily mailing list, but if our records are correct, you are not among the members, supporters, or patrons, so you do not get the full and continuing newsletter experience. We're certainly glad to correspond with you regardless, and will continue to do so as long as you're interested, but if you would like to read the complete HMM WEEKLY PREMIUM NEWSLETTER, which will continue in an enhanced form, please join our paying community. Thank you for your interest, and we haz YouTube, non-enhanced.

THE LAST WEEK OF HMM DAILY

404 by Alex Balk
The Superhero Industry Hates Children by Tom Scocca
Four Mocktail Bars You Should Hit This Summer Before It Fades Away Just Like This Website by A.J. Daulerio
Running Away In America by Josh Tucker
Acts of Giving by Lori Teresa Yearwood
Confessions of a CAPTCHA Failure, or, My Life as a Robot by A Deconstructionist
Are Badgers Responsible for Unsolved Mysteries? by Tom Scocca
What Remains? by Joe MacLeod
The Worst Blog Post We Didn’t Want to End Up Writing by Hmm Daily

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RECIPES

We present here for your continued delectation a selection of recipes for archaic but entirely executable sandwiches, found in The Up-To-Date Sandwich Book: 400 Ways to Make a Sandwich, published in 1909 and now in the public domain for all to enjoy, so please, enjoy, and if you have made any of these sandwiches, kindly send a picture to newsletter@hmmdaily.com.

HALIBUT SANDWICH NO. 2
Shred boneless cold boiled halibut and rub smooth with a wooden spoon; season with salt and pepper and one tablespoonful of lemon juice; add three tablespoonfuls of thick cream and toss up. Spread this mixture on thin slices of lightly buttered white bread, with a crisp lettuce leaf, that has been dipped in mayonnaise dressing, between. Cut triangular.

FRENCH SANDWICH
To one pint of cold cooked fish, add two hard-boiled eggs chopped fine, two tablespoonfuls of capers, and a little mayonnaise to moisten. Mix and spread on thin slices of lightly buttered white bread, cover with another slice, and cut in strips. Add a sprinkling of finely chopped cress to the top of each sandwich; rub the yolk of a hard-boiled egg through a sieve and chop the white very fine. Add a sprinkling of the yolk to the cress on half the number of sandwiches, adding the white to the other half. Then arrange them in groups of twos, one of each color on the serving plate. Any cold meat may be used instead of the fish.

HOT CREAMED CODFISH SANDWICH
Between toasted and lightly buttered slices of white bread place hot creamed codfish. Put a tablespoonful of the codfish on top and sprinkle finely chopped hard-boiled egg over the codfish and garnish with a sprig of parsley and a pickle. Serve as soon as made.

RIBBON SANDWICH
Mash the yolks of five hard-boiled eggs to a paste, add three tablespoonfuls of mayonnaise dressing and pepper and salt to taste. Spread lightly with butter three square thin slices of white bread and two corresponding slices of wheat. For lower slice use the white bread and spread with the egg paste, then place the wheat bread on top of that and spread with the egg paste, followed by a slice of the white bread. Press tightly together, then take a sharp knife and cut crosswise into five sandwiches. Garnish with an olive.

OLIVE AND CHICKEN LIVER SANDWICH
Chop olives and cold boiled chicken livers fine; mix with mayonnaise and spread on thin slices of whole wheat bread. Put the slices together.

APPLE AND GRAPE SANDWICH
Remove the seeds from thin skinned white grapes; add one apple and one stalk of celery; chop fine. Moisten with French dressing, toss up, and spread on thinly cut slices of buttered white bread. Place the two slices together.