PARTY SANDWICHES

Dominion, Volume 27, Issue 111, 3 February 1934, Page 15

PARTY SANDWICHES

Cocktail and sherry parties demand appropriate food, which is often rather dull. Stuffed olives on sticks and all the salted nuts are a help in this direction, but the sandwiches are usually the main support of the situation. It is both amusing and successful to invent mixtures of which the flavour provides a certain mystery. Also, instead of bread, tiny square salted biscuits may be used. The basis of the sandwich mixture—especially for biscuit—must be something that sticks. Either butter or cream cheese will serve. These can be put into basins and flavours can be added to taste. Chopped-up celery can pe mixed in with the cream cheese. A good mixture is cream cheese with a strong tomato ketchup. This also provides ap appetising colour. Another good mixture is salted walnuts, chopped up fine and mixed in with butter. This serves for the salted biscuits. Bloater paste can be used to greater advantage than anchovy, which is often too sharp. The slightly smoky taste of the bloater paste is agreeable in a sandwich. Cream cheese will take pea-puts or almonds chopped finely. It should be put on thick. Time is essential in making sandwiches. At the same time they must never be dry. The best plan is to cut up a tinned loaf, white for the appropriaje ingredients and brown for such things as mayonnaise with celery. This can be made into sandwiches, then fitted together again in slices sufficient to be cut easily. The crusts and the cutting generally should take place at the last moment, until which time a thoroughly wet towel can be laid over the sandwiches.