SANDWICHES.

Hawera Star, Volume XLV, 13 February 1926, Page 17

SANDWICHES.

Whether for the picnic-basket or the family tea table, a daintily cut sandwich is always sure of a hearty welcome, and the following suggestions may help to give variety to this appetising dish. With a really sharp knife it is quite easy to cut even new bread into thin slices, especially if at intervals the blade is dipped into boiling water and dried quickly oil a clean cloth. White, brown, wholemeal, and malt bread all make delicious sandwichfc® when uised with .appropriate “fillings,” and savoury .sandwiches can be made on the American fashion with very thin pastry biscuits in place of the more familiar bread. If the butter is at all hard it should be creamed to a smooth paste, a process made much easier by the addition of a lew drops of boiling water; and too much emphasis cannot, be laid on .the necessity for flavouring all sandwich fillings so that they have a crisp, refreshing taste. In making meat or fish, .sandwiches it is always best to mince oi Hake the mixture, being careful to remove all fat, gristle, or bones. It should then, be blended'with sufficient white sauce or mayonnaise dressing to make it smooth and easy to spread, while extra flavouring can be given by a. few drops of tomato sauce, a little grated celery, or a tiny quantity of made mustard. In the case of egg or cheese sandwiches, the. mixture should be of a thick, creamy consistency, neither too stiff nor yet wet and “runny;” while mixtures containing grated nuts, dried preserved fruits, crystallised ginger, or chopped celery are always nicest if mixed with a little whipped cream or mayonnaise, as this prevents their being too dry. Sandwiches made with fresh fruit, cucumber, asparagus, or tomato should always be made at the last moment, otherwise they become damp and unattractive, and the aim of the sand-wich-cutter should be to preserve the taste and special dainties of each of her varieties.

Egg Sandwiches. —1. Beat the required number of hard-boiled l eggs to a smooth paste with a little butter, pepper, salt, a saltspoonful of made mustard, and sufficient milk or cream to spread easily on thin slices of bread and butter.* Serve with curls of lettuce. 2. Add two or three carefully cooked asparagus tops to the mixture, and omit mustard. 3. Stir in a few young green peas crushed to a paste, omit mustard. 4. Use equal parts of minced ham and the egg mixture; add a little grated lemon rind. 5. Add a few drops of tomato sauce. 6 Mix in ■a, small quantity of curry powder and omit mustard; serve with cress. 7. Add some grated cheese and a little parsley.

Meat Sandwiches (iLarnb, Chicken, or Veal).—Pass-the meat through-a mincer and flavour with the grated rind of a lemon. Ai dessert-spoonful of chopped parsley, with pepper and salt to taste. Mix with sufficient good white sauce or mayonnaise to make it creamy. Spread between slices of brown or white bread and butter. Garnish with lettuce.

Cheese Sandwiches. —1. Work some ciearn cheese to a paste with a. few drops of hot water and add some grated nuts. Spread between thin pastry biscuits. 2. Use equal parts of cream cheese and celery, and work to a smooth paste with pepper and salt to taste. 3. Mix a little honey with the grated cream cheese, and serve on biscuits or with brown bread. 4. Grate any kind of cheese and work, it to a smooth paste with a lew drops of hot. water and about a dessert-spoonful of butter. Flavour with pepper, and lastly add) sufficient Worcester sauce to make the mixture a pal© brown. Spread on white or -brown bread and butter.

Fish Sandwiches, —X'. Cream some smoked sardines to a smooth paste with a, little butter, a squeeze oi lemon juice, ■a, few drops of vinegar, and pepper and salt. Spread on brown bread and butter 2. Drain oil the juice from a tin of salmon and beat the flesh to a smooth paste with a little thick mayonnaise sauce (without oil). Use directly they are prepared. 3. Flake any cold boiled fish and season with chop ped parsley and a squeeze ot lemon juice. Mix smoothly with a little mayonnaise or good white sauce. Dried Fruit Sandwiches,—Pass .some dates, figs, prunes, or raisins through the mincing-machine, and mix with a iittle mayonnaise dressing (without oil), or with stiffly whipped cream. Spread on pastry biscuits or slices of brown bread spread with a iittle honey instead of butter. Excellent nut sandwiches can be made by mixing equal quantities oi grated nuts and. finely chopped celery with a little honey or whipped cream. Fresh Fish Sandwiches —Gently crush some fresh, not too ripe, strawberries, raspberries, or blackberries'. Sweeter, with castor sugar and mix with some stiffly whipped cream. Spread on thin slices of bread or between pastry biscuits. Serve directly they are made. Chocolate Sandwiches. —• Equal parts of grated chocolate and minced nuts or raisins mixed with a little whipped cream or orange juice. Serve on biscuits or bread. Raisin 'Sandwiches. —Equal parts oi iinely chopped seeded raisins and minced walnuts or burnt almonds, seasoned with salt and pepper and mixed with whipped cream. Prune Sandwiches. —Equal parts of iinely chopped prunes and minced nubs, flavoured with a squeeze o.t orange juice and mixed with a little whipped cream. Spread thinly on sliccK of brown bread and roll into nnners or cut into squares. Honey can be used to mix all these “sweet” sandwiches in place of cream and is equally nice.