The Sandwich Season

Evening Post, Volume CIV, Issue 147, 19 December 1927, Page 35

The Sandwich Season

HOW TO MAKE THEM

"Wo'll just take a few sandwiches with us" is a sort of slogan this time of the year. But thero are sandwiches and sandwiches . . . the ham variety and others, and it's the others the good housekeeper likes to provide. Here are some of them. HAM AND BEEF SANDWICH. Of course you must have meat sandwiches if there are menfolk in the party. Try preparing them this way. Chop up fairly fine equal quantities of fat ham and cold beef free from gristle. Mix thoroughly with them a generous allowanco of mustard mixed rather thin or somo thick mayonnaise. Spread between buttered bread, pressing the two layers well togethor. If you ayo preparing meat sandwiches in the ordinary way, try. spreading tho mustard on the buttered bread instead of dabbing lumps on the meat. This distributes the flavouring equally, and you don't get those sudden eye-watering mouthfuls of it. EGG SANDWICH. Hard-boil the eggs in tho usual way, plunge them into cold water, and shell when quite cold. , Then break them up with a fork, add a good dash of pepper, a sprinkling of salt, and some good salad oil. I generally allow half a teaspoonful of this to each egg; some people like more, others less. Mix these ingredients well, and spread between, buttered bread, not too thickly. When buttering sandwich bread do spread evenly and all over. The butter proveuts moisture from soaking ; into the bread as much as it would do otherwise. FRIDAY'S SANDWICH. Break up finely with two forks some cold steamed or boiled fish. Mix with this enough mayonnaise to flavour it temptingly. Put a little crisp shredded lettuce, or some garden cress, on two pieces of buttered bread, and put the fish between them. If mayonnaise is going to take too much time mix your shredded dish

with salad oil and just a dash of vinegar, and then add some chopped capers. This makes a deliciouß filling. | ITALIAN SANDWICH. Butter some brown bread very thinly, thien spread lavishly with a fresh creaan cheeso. Sprinkle one of the halves thickly with chopped olives, and cover with the other. Many people like cream cheese and marmalade together; this makes both a sweet and a savoury sandwich at one time, so it ought to please everybody. Don't be too lavish with the marmalade. PADDY'S SANDWICH. This is a simple sandwich the children love, and it is very nourishing. Mash some potatoes Bmoothly. They should be as dry as possible. Mix with them some Marmite or a little Bovril, and a generous lump of buttqr, season, and spread on buttered bread. Grated cheese may be added to tho potato mixture if the children like it, I or a flavouring of relish or bottled sauce. VEGETABIAN SANDWICH. Mix two ounces of butter with an equal amount of grated cheese, half a teaspoonful of made mustard, and , a vory little salt- and pepper. Mix this to a creamy piaste, and spread thickly on bread. Use finely shredded lettuce or thinly slicecf cucumber as a filling. A scrap of mayonnaise added to the cheese mixture improves tho flavour. Cress is an alternative filling, or sliced tomato—but tomato is a bit pulpy to make good sajadwicb.es. . HUNTER'S SANDWICH. Cut thin slicee of corned beef, then shred these with two forks. Mix well with finely-chopped piccalilli, and spread between rather thick slices of buttered bread.

For milder tastes, use chutney or a mild sweet pickla. A little of the fat from cold ham, chopped, goes well with corned beef. . .