HOUSEHOLD RECIPES

Lake County Press, Issue 2167, 2 May 1907, Page 7

HOUSEHOLD RECIPES

i —iSi'ECIALLi' WIUTTJEN BIT—MISS AMY MONRO SANDWICHES AMD HOW TO JOKE TKEJfI. TjiiiKK is a decided art ia the making of sandwiches as well as in all other branches of cookery. They arc a great acquisition to a luncheon or supper party, are a necessity at all kinds of at homes, and arc always welcomed by the invalaid and traveller and for the luncheon or pbnic basket. One of the chief reasons of their popularity is that a number of people do not care for cakes and pastry. They can be varied too to such an extent that the changes derived from thorn can be almost endless. A sandwich should never be large, with ragged edges, and containing thick, lumpy, or stringy material; then they are most unappetising; they should be prepared so as to make them look as tempting as possible. The bread must be firm and rather stale, not new and crumbly. A block or condensed tin is best, as it may be cut without waste so much more easily into fancy shapes. First of all shave, or partly shave, Hie crusts off them with a sharp knife ; cut the slices as thinly as possible all the same size and an even thickness; spread the butter on lightly—an over-buttered sandwich is too rich and apt to taste greasy—spread evenly over the surface the materials used for it; lay on another slice of bread, press lightly, and cut into small sandwiches any shape desired. Serve on a d'oylcy, piled lightly and evenly, and, if savoury, garnish with small sprigs of green parsley or cress. For a party, or an at home, as great a variety as possible should be prepared, and a small card on a fancy pin, or a small, light ilag, with the distinctive name written or printed, attached to each. Sandwiches must always be freshly made : it* they must be kept tor any length of tunc, wrap them in lettuce leaves', then in a clean serviette, or wrap in a slightly damp—not wet—serviette. A wet one tends to make them sodden and spoils the flavour. Sandwiches may be classed as savoury and sweet. The former may be meat of different kinds, iisli of different kinds, also greens (tomatoes, cucumbers, lettuce, cress, otc), and chesse ; the sweet varieties are almost endless. The butter used must always be of the freshest; for savoury sandwiches the mustard and flavorings used may be mixed with it; lids is a saving of time in the making, as well as tending to a more even mixture. The meat or iish used must always be well minced, and the gristle, small bone, etc , removed. A'most every variety of meat, or lish may be used—the former, either one kind alone, or a mixture of different kinds. For sweet ones the butter may be flavored witli any sweet essence. Cream is frequently used, mixed with jam of different kinds ; it makes a nice mixture, and can be greatly varied ; the jam must: be freed from lumps

and seeds. Dates, figs, and almost any other preserved fruits may be used for sweet siniuwiehes ; they may be decorated with » lit.tlts of the same fruit, if crystallise/, eut into fnney shapes. . A, mixture- of grated chocolate, llavoreil with a little lemon or vanilla essence, makes a nice variety.