SANDWICHES.

Auckland Star, Volume LXV, Issue 240, 10 October 1934, Page 12

SANDWICHES.

SIX GOOD POINTS. Sandwiches are always more appetising when the bread is frc&h. To cut new bread into wafer-thin sliccs, keep a jug of boiling water by the side of the bread board. Keep the blade of the bread knife in this and wipe it quickly before cutting each slice. If the knife is hot, the bread will cut perfectly. When large quantities of sandwiches have to be made it is best to order a loaf of approximately tiie required size; cut off all crusts first, and then cut the bread into slices. The butter should be beaten up with a drop of milk until it is soft and smooth. Fillings like anchovy paste and potted meat should be mixed witi' the necessary quantity of butter first, anu both spread on the bread together. When using meat son that all the gristle is removed, and either cut the meat into tiny pieces or put it through the coarse cutter of the mincer. Shred finely any pickles or salad, mix with the meat on a plate, and then spread 011 the bread. To keep sandwiches fresh for some time, thoroughly wet a large piecc of grease-proof paper, then wipe off all surplus moisture, anu wrap It round the sandwiches, so that 110110 is exposed to the air. Always serve sandwiches 011 a lace or paper d'oylcy, and garnish with sprigs of watercress or parsley. If a. varied assortment is served, use a sandwich llag for marking the different kinds.