RECOMMENDED RECIPES

Evening Post, Volume CV, Issue 147, 23 June 1928, Page 14

RECOMMENDED RECIPES

. NEW "HOT SANDWICHES"" Some very tasty- recipes arc given by Mrs. Wetherell, and include little dishes which will solve many a luncheon or supper difficulty as they can be arrived at with "left-over" material, or goods' that are usually to be found in small Cupboards, and can be accomplished by means. of electric .equipment. Mrs. Wetherell says: —Easily made in a few minutes at the table with an electric, toast-maker, they provide a whole series of new dishes which can be prepared at sight. One electric toast-maker not only browns a slice on both sides at once, but when the toast is ready it is automatically ejected and the, current switched" off. The bread shpiild.be 3-Bin.,thick when cut. Wholemeal bread makes delicious sandwiches.- .. A of these sandwiches is enough to make a light luncheon or supper. Here 'artf some suggestions for hot liHings:— ■ Small ])ieces of lobster or crab which have been heated in butter and seasoned wcil should be placed between pieces of hot buttered toast, and a little shredded lettuce added. Chopped shrimps or praVrns to which a little cayenne has been added are excellent-served in this way. .. .. l'"or Jiot .Irani, tongue,. or . bacon sandwiches the meat slibuld always be minced finely, and then heated. Kidneys grilled, sliced, and mixed vrith a .little mushroom are. delicious. . . . . • American "dreams," for those who like cheese, really coino up to expectations. Fill two slices of white bread with grated Cheddar cheese, add a suspicion of cayenne, form into. sandwiches, and fry them well vi plenty of butter.' Serve piping hot. Chicken liver sandwiches are alwaysliked. Have two slices of hot buttered toast, two boiled chickens' livers, and two slices of crisp grilled bacon. Mash the livers with a fork until they make a smooth paste, season well with pepper and salt, place one piece of bacon on bottom slice, of toast, then spread with the liver and' have the other strip of bacon on top. Cover quickly with the second ■slice of hot toast and serve quickly. Grilled, tomatoes sprinkled with grated ebcese make a good filling. Fillings with.white sauce arc also very good. Make a sauce with V&oz. butter, %oz. flour, 1 gill milk, and seasoning. Then add any one of the following filling* to it:. Four finely chopped prawns, a squeeze lemon juice, and tuyenne to taste; or a finely chopped hard-boiled egg, 20y,. grated cheese, and cayenne; or Goz. linked cooked smoked haddock, 1 teaspoonful chopped parsley, and a little ground mace to taste. Another alternative is flaked cooked solo or white fish seasoned with anchovy essence and a squeeze oli lemon juice. These arc good ways of .using up scraps. A type of sandwich known as "the threedecker" is more substantial than most. "As its name implies, it consists of three slices of bread with two sets of filling's, and is really two sandwiches in one. The following combinations, are pleasing:— Top layer, sliced hard-boiled egg sprinkled with mayonnaise; bottom layer, pickled beetroot. Top layer, hictic cheese; bottom layer, watercress or Ibttuce. Top layer, buttered and spread with grated cheese; bottom layer, mashed bananas or beetroot or pickled walnuts.