Try Some of These:

Evening Post, Volume CXVII, Issue 17, 20 January 1934, Page 9

Try Some of These:

Savoury Sandwiches.—Savoury sandwiches should be cut round and sweet ones square. Cream cheese and currant jelly blended together make a pretty pink 'filling. A good curry paste will be liked by men- as a sandwich filling. Melt four tablespoonfuls 'of butter, blend it with a scant teaspponfulof mustard, a pinch of curry powder, and cayenne, and 'a tablespoonful of lemon juice. When the paste is cold use it between thin • crisp biscuits.' A' mock

crab mixture is made of half a, cup of grated cheese, a tablespoonful of creamed butter, a teaspoonful of ■ anchovy paste, and half a teaspoonful of paprika—a red pepper used in Hungary. Bacon, makes an excellent filling for sandwiches, cooked crisp and then chopped and then pounded so that it can be spread easily. It can be mixed with any simple green salad.

Lobster Salad: Pick all the meat from a cooked lobster, and reserve the coral, the long feelers, wash the coral and dry slowly in a slow oven, pound it and sieve it, and use it for garnish ing, cut the lobster meat into small pieces, and season with cayenne pepper, salt, and a little lemon juice. Line a salad bowl with' some crisp lettuce

leaves, and pile in tho lobster, cover with a thick layer of mayonnaise. Sprinkle over a little' of the lobster coral, place the heart of the lettuce and a few of the feelers in the,centre, and decorate with' hard-boiled eggs, tomatoes, celery, capers, or anything desired. • Banana and Celery Salad: Take four bananas, two hpad of celery, six walnuts, some watercress, .peel and cut the bananas into thin slices. Wash the celery and cut into rounds, and also jthc walnuts. Mix tjiese together with a .-'■' / - - • -

seasoning of salt and pepper, and arrange on lettuce leaves. Serve with mayonnaise, and garnish with watercress.

Gooseberry Cheese.—Top, tail, and wash about 21b of gooseberries, stew them in a covered jar in a slow oven, until quite soft. Then rub through a hair or fine wire sieve. To each pint of pulp allow lib preserving sugar, loz each of butter, cherries, almonds, and peel..' Boil the sugar and pulp, stirring continuously until the mixture is quite thick (consistency of lightly mashed potato). When cool, stir in the other ingredients. Put in glass.jars, covor and store in a cool place. -\ This makes a delicious Sweetmeat ior children, or a "spread" for biscuits and sandwiches.