RECOMMENDED RECIPES

Evening Post, Volume CV, Issue 5, 7 January 1928, Page 10

RECOMMENDED RECIPES

SANDWICHES AND CAKES ' / Russian. Egg Sandwiches.—Hard cook throe eggs, chop, and mix with Kussian dressing. To make this dressing for these sandwiches, mix with one-fourth cupful of stiff mayonnaise, one tablespoonful of chili sauce and one-fourth teaspoonful of salt. Spread on slices of whito or whole wheat buttered bread. Salmon Sandwiches. —Mince about one cupful of left over salmond —either fresh or canned —and mix with two tablespoonfuls of chopped capers, nasturtium seeds, or finely-chopped minced piccalilli; moisten with four tablespoonfuls of mayonnaise, spread on thin, buttered bread, cover, and cut in shapes. Bacon and Cheese Sandwiches.— Sprea buttered bread liberally with grated, cheese, add a layer of very thin, crisp bacon, top with a second slice of buttered bread, press, and cut. These sandwiches are delicious toasted. Tomato Club Sandwiches.—Lay thick slices of tomato on slices of toast, sprinkle with salt, minced parsley, and chives, add a layer of thin, cookted

bacon, then another slice of toast, toasted on one side only, leaving the soft side up. Place the sandwiches on a buttered, shallow pan, sprinkle with grated cheese, and set in a hot oven until the top is browned; serv<> hot. Almond Fingers.—Crumble into 6oz of flour 3oz of butter, add 2oz of castor sugar, a tablespoonful of ground almonds. With the yolk of an egg and, perhaps, a few drops of water make a very 'stiff paste. Turn out and knead well, roll out in a neat piece about sin long and -Jin thick. Place two bands of pastry, with tlio edges adhering top and bottom. Prick tho centres and bake tho pastry in a moderately-heated oven. When almost cooked spread with tho following mixture: Beat two whites stiffly and gradually add to these Jib of castor sugar and 2oz of blanched and chopped almonds, also a grate of chocolate and a pinch of .cinnamon. When the pastry is nearly cooked spread with a little raspberry jam and the almond mixture on top. Bake for another ten minutes until the mixture browns. Cut into neat fingers. These become crisp as they cool. Macaroon Cheese Cakes.—Lhie a dozen small patty pans with good rough puff pastry, using Coz of flour, a quarter of a teaspoonful of baking powder, 4oz of butter, a very little water, and a few drops of lemon juice. Beat well the white of an egg, and add to it loz of ground almonds, ljoz of castor sugar, a dessertspoonful of rice flour, and a quarter of a teaspoonful of baking powder. The powder should be previously mixed with the rice- flour. Put a teaspoonful of this mixture into each lined tin, and bake the cakes in rather a smart oven from 10 minutes to a quarter of an hour. Athole Cakes.—Mix half a teaspoonful of baking powder with soz of cornflour and loz of grated lemon peel. Beat to a cream-3oz of butter with 2£oz of castor sugar. Beat well two eggs, and add these in small quantities alternately with the cornflour until everything is mixed. Have a dozen patty pans greased, and divide the mixture. Bake the cakes for 10 minutes in a hot oven. Kub a teaspoonful of icing sugar through a sieve and form into a glace icing, adding a drop or two if water or milk, making it tho consistency of a white sauce. When tho cakes are cool put a singlo drop of tho icing in the centre of each, and a tiny pinch of pink sugar is then springled on top of icing. Instead of baking theso cakes in patty pans, they may bo baked in little paper cases, and these do not require to be greased. Strawberry Short-cake.—Split. .1 small sponge-cake, and spread one half liberally with whipped and sweetened cream. On the top of this arrange' 4or 5 sliced strawberries, and cover with tho other half of the sponge cake. Spread some Mioro of the, cream over, and decorate with two or thr«o whole strawberries.