UNUSUAL SANDWICHES

Evening Star, Issue 19616, 23 July 1927, Page 21

UNUSUAL SANDWICHES

Most of us are rather afraid to depart from the ordinary type of sandwich for supper or afternoon tea. Wo are afraid that anything other than the usual triangular ham,.egg, or cheese will bo fussy to make. As a matter of fact, it is wonderful how much can be done with very little extra trouble and very few ingredients. The secret of not making a burden of the task is to plan the kinds of sandwiches you want, and then to gather all your materials together on a table, before which you may sit down with everything to hand. Have a well-sharpened steel knife' with which to cut day-old bread into slices a quarter of an inch thick at most. Tho butter must be rubbed until it is as soft as cream and as easily spread. Know just how many of each kind you will need, and make first all of one kind, then all of another. Polled sandwiches must bo prepared on a damp cloth in order to roll easily.. After trimming the crust off a loaf of bread, cut thin slices the entire length of tho loaf. ■ Spread with butter and cover each third or half of a slice with a different kind of filling. Ham paste, finely chopped olives, and mayonnaise and grated cheese make a good combination. Another is chicken paste and mayonnaise mixed with chopped sweet pickles. Spread each division of a slice while resting it on a damp, cloth, then roll awav from you, making the first turn rather close. Give a little pressure at each turn to hold the roll in shape. Spread a little butter over the ends of the roll and wrap tightly in a damn doth until ready for use. Then cut into thin slices.

Fruit spreads are always popular. Raisins, dates, and figs may he made into a paste by putting through the mincer, with or without nuts, and moistening with cream or lemon Juice. These spreads are nicest used with brown bread. "Brown bread spread. with a cheese paste and sprinkled with nuts makes a dainty sandwich. Sandwiches need not always he in the form of two slices with fillingbetween. They are equally attractive open-faced. For ham triangles cnt each slice of bread into two triangles after having trimmed riff the crust*. Spread with a paste made of minced ham and mayonnaise dressing. - Fd«e with a border of hnrd-hoiWl egg volk put through a sieve. This is a most palatable blond. Olive pin wheels look almost too pretty to eat. Yon use a filling of softened creamv cheese An bread rounds spread with hotter. Cut olives—stuffed ores, if possible—lengthwise into thin slices, and place them to radiate from the centre. Instead of olives, candied cherries or pineapple may be used, and the bread cut into squares or oblongs.