Sandwich Spreads For School Lunches

Press, Volume C, Issue 29623, 20 September 1961, Page 3

Sandwich Spreads For School Lunches

Back to school they are again and our brief respite from cutting lunches is over. Beginning of term is a bit like the beginning of a New Year, in that it always starts with good resolutions. “This term I will make up a variety of nutritious sandwich spreads and avoid that tiresome, recurring, despairing search for something to give the children in their lunch boxes,” we say.

The tip is to make up things savoury enough to use in other ways also. Then you need never be at a loss when the friend who came to morning tea can be persuaded to stay on for a toasted sandwich lunch.

Liver Pate Ingredients: 2oz butter 1 onion Soz liver Salt 1 packet cream cheese Dash tomato and Worcester sauces

Method: Melt butter and in it saute one chopped onion until tender but do not brown. Add sliced liver and a little salt and cook, covered, until quite tender. Drain onion and liver out. If using a food blender, place in, and vitamise until smooth. If not, run through a mincer. Beat in sauces and cream cheese, adding additional seasoning to taste.

Chicken Or Tongue Paste Ingredients: ) loz butter , loz flour 1 cup top milk 2 egg yolks Vi teaspoon mustard Salt and pepper Dash Worcester sauce 1 tablespoon chopped parsley 11b minced cooked tongue or chicken *

Method: Melt butter, blend in flour, stir in milk and beaten egg yolks and cook until thick and smooth. Season with salt, pepper, sauce and mustard. Cool. When cold and firm, beat in minced chicken or tongue and parsley.

New Style Nutties

A new look comes into cooking with peanuts if you use the husked as well as shelled peanuts. Here delightful looking white biscuits prove to be the nicest nutty cookies which ever adorned a tea tray.

Prepare the nuts by running in the vitamiser or food blender, or through the mincer, so that they are fairly fine but with pieces of nut still whole. A minute or two in the liquidiser or once through a mincer does it. Quantities given here will make a large tin of golden crisp biscuits.

Ingredients: • Soz butter Boz sugar Boz flour 44 teaspoon salt 12oz husked peanuts 1 egg 1 teaspoon baking powder

Method: Mince or vitamise 12oz husked peanuts. Rub Boz butter into Boz flour, Boz sugar, and % teaspoon salt. Add nuts and baking powder and mix with one egg to a stiff paste. With floury hands, break out walnut sized pieces and roll into neat balls. Place on a cold oven slide and press each down quickly with a fork dipped into cold water. Bake at 350 degrees until the biscuits are golden. Lift off on to a wire tray to crisp and cool before storing.