Walnuts In Sandwiches

Press, Volume CI, Issue 29753, 21 February 1962, Page 3

Walnuts In Sandwiches

Back on the year's sandwich - making marathon, » few thoughts on somettiing new in the tine of flavour may be welcome. Here are a few which all include walnuts in their preparation, to give not only nourishment but flavour and varietj' of texture which add so much to the interest of the meal. BRAIN AND WALNUT Wash brains, then cook until quite tender in a little salted water. Drain and mash with a small piece of butter. Season with salt and pepper and add roughly chopped walnuts. Spread rather a thick layer on very thin bread and butter for a delicious sandwich. SAVOURY MINT Finely chopped walnuts, finely chopped mint, and vegetable extract. Spread brown or white thin bread with butter, then with vegetable extrac'x Sprinkle with mint, then with chopped walnuts and dust with salt and pepper. CHEESE AND WALNUT Ingredients: 2oz grated cheese 2oz minced walnuts 6 small gherkins 1 dessertspoon butter Salt and pepper

Method: Finely chop gherkins and mix through cheese, walnuts and butter mashed together. Season to taste. WALNUT AND CELERY

Very finely chop celery and walnuts and mash together with a little butter and the yolk of a hard-boiled egg. Season with salt and pepper. DEVILLED WALNUT SPREAD Ingredients: 3oz crumbed walnuts 1 egg 2 tablespoons sweet chutney % teaspoon salt 1 level teaspoon curry powder 1 dessertspoon butter

Method: Melt butter and stir in curry powder, chutney and salt. Add walnuts and om egg, stirring over heat until the mixture becomes thick and creamy. Use for sandwiches or savoury topping.

Tea-Cake Loaf In some early New Zealand historical letters “bread and butter parties” are mentioned. When these parties were fashionable the only refreshment offered was bread and buiter. If the bread and butter were as- dainty and delicious as that served to me todav by a very- old hostess, nothing: could be nicer. It was her»*bwn tea-cake loaf, just as alee two or three days after baking as on the first day. This loaf is worth noting in households where any member is on a fat free diet; for this loaf has, no butter or fat at all in its preparation. Ingredients: 2 cups flour 1J . teaspoons baking powder 2-3 tablespoons sugar i teaspdon salt 1 beaten egg 1 breakfast cup milk

Method: Sift flour, baking powder , and salt into a bowl and add two or three tablespoons of .sugar, according to how sweet you like your loaf Beat one egg with a cup of milk and pour in, mixing well. It makes a wetter dough than the average scone mixture. Turn into a lightly greased loaf tin and bake in a hot oven as for scones, reducing heat a little during cooking—about half an hour.