PICNIC SANDWICHES

Dominion, Volume 27, Issue 70, 15 December 1933, Page 28 (Supplement)

PICNIC SANDWICHES

Here are some for picnic foods which will’ save you tune and thought in the holidays. Sandwiches can be varied more often than most people realise. „ , , The everyday ham, beef, and tongue variety, to begin with, can be cheered up by clever treatment. Suppose, for instance, you were to run your odds’ and Cjids of meat through a mincer before you spread them on? Toughness wouldn’t matter then: and you could diversify the mince with French mustard or a tinge of left-over curry sauce. You can vary plain meats delightfully by putting a leaf of lettuce with them in between the slices of bread. And, for a change, how about cold sliced sausage I The ordinary pork or beef variety, or the kind you buy“ ready cooked in shops. Fish sandwiches are extraordinarily good. The sardine kind we all know, and excellent they are. And wh"t aboiit a scrap of fresh fish, pounded up with hard- . boiled egg and a spot of tomato sauce if you like the taste? This I know to be good, for I have tried it often. Tomatoes by themselves I don’t recommend; they are messy; even when their skins are' removed they will not “stay put, MUJ their juice runs through and soaks the bread. If I were you, I should just leave them whole, and eat them like apples. ... , Bottled prawns and shrimps make up well into a sandwich mixture. Mash them, and if you have a little mayonnaise, bind the mixture with that before you spread it. Or a scrap of salad dressing, the bottled kind, would do, or the new powdered sort that comes in tins. ~ Cheese is something that can be played with, and which repays trouble. Slice it thinly: a lumpy’ sandwich is as disconcerting as a lumpy bed. Or, if you like, grate it, which will get over that difficulty altogether, and then consider whether you would like it by itself or helped out with other flavours. A vegetable? New peas mingled with cheese form something quite out of the way as a filling. A salad. Water-eres s blends very well. A relish? Fielded walnuts cut thinly, or gherkins, are very good friends with cheese or chutney. Any meat extract, sipread thinly on ■ your buttered slice, will lend -piquancy to whatever else you may choose to lay on it —eggs, lettuce, or cucumber. SEASONABLE. SWEET Gooseberry Cream: One quart of green gooseberries, two ounces butter, six ounces castor sugar, four yolks of eggs, cold water. Wash and top. and tail the gooseberries and put. them in a stewpan with the butter and sufficient water to cover them. Simmer gently till the gooseberries are tender. Bub them through a hair sieve, add the castor sugar and yolkfl of eggs well beaten. Stir the mixture over the fire for a few minutes to cook the yolks of eggs. It must not boil er it will curdle. When cold serve in a glass dish or custard glasses, with a spoonful of whipped cream on top.