SANDWICH SUGGESTIONS.

Auckland Star, Volume LXVI, Issue 238, 8 October 1935, Page 13

SANDWICH SUGGESTIONS.

FOR PARTY MENUS. "And sandwiches, of course." And the hostess, planning her tea or supper party, as a matter of course, allots them an important place in the menu. Ever since they began life so aristocratically under the aegis of the Earl of Sandwich, who in the eighteenth century days gave his name to the cumbersome slices ot bread with a junk of meat between them that were the primitive ancestors of our modern sandwiches, they have figured, with varying degrees of importance, in the menu. And to-day, with savouries displacing sweetmeats from favour sandwiches can count on a place in the most elaborate and the most simple of party menus alike. Their infinite variety is no doubt the basis of their popularity in modern catering—and the hostess will always welcome new and tempting suggestions for delectable fillings.

Two of the secrets of successful sandwich making are to use plenty of butter —warmed, of course, to spread easily— and to grate whatever meat is used-i----liam, tongue, chicken —instead of using it in slices. There is nothing more unpleasant than a sandwich which at the first bite gives up its full quota of ham and leaves you with the plain bread and butter to plod drearily through! Potted Paste. An excellent filling —and one that the busy housewife will welcome since it can be potted and kept for a week or so—is green butter. For this you need anchovies, parsley and butter only. <Wash and bone two ounces of anchovies, j and put a good handful of very green parsley into a saucepan, just cover with water and bring to the boil. Boil for about five minutes —with the lid off the pan, and then run at once under cold water. Strip the parsley from the stalks and chop it very finely and beat with the anchovies into a quarter of a pound of butter, working into a smooth paste. Anchovy essence can be used instead of anchovies, if you prefer.

As a variation of the ordinary cheese sancfoyich try this filling. Beat two eggs with two ounces of grated cheese, season with cayenne, and cook very n-ently until the mixture thickens. Leave to get cold and use as a filling for slices of hread already buttered and spread with anchovy paste. Egg and Cheese. And here is a mock crab filling, for which egg and cheese are also the basis. You one egg, a tablespoonful of olive -oil, salt, sugar and made mustard and .cayenne, a quarter of a pound of "rated cheese and a tablespoonful of vinegar, season with a dash of onion juice. Hard boil .the egg and rub the yolk to a smooth paxste with the oil. Add a tablespoonfW of salt, sugar and made custard and. a little cayenne and mix well togetliar. Then add the grated cheese and tTie vinegar, mix and spread.

For a real, novelty, try this highlyspiced Delhi sandwich. Here the ingiedieiits are anchovies, three sardines, a toaspoonful of chutney, one ounce of butter, one egg and a small teaspoonful of curry powdet'. Pound anchovies and sardines wijth the seasonings, chutney and butter. Beat up the egg yolk and stir this in, with a pinch of cayenne. Heat the mixtuve, stirring it into a smooth paste. TJhis filling can _ be used for ordinary sandwiches, but it is especially good as a fif.ling for toast. Make the toast fairly fi'iick, split it in two while still hot,"butter the "bread" sides and spread with tl«> savoury mixture.

And, finally, a very simple devilled fish sandwich that presents an excellent way of using up left-over icooked fisli. Mixed the chopped or flaked fish with hardboiled eags, finely chopped, and seasoi well with minced pairsley, Worcestei sauce and salt.