WOMEN IN THE HOME

Nelson Evening Mail, Volume LXXI, 13 January 1938, Page 9

WOMEN IN THE HOME

PICNIC TIME THE RIGHT RECIPE Picnic time is here, and some suggestions for sandwiches, savoury and sweet, may prove useful to readers. SECRETS OF SUCCESSFUL SANDWICHES I. Cut bread thin with a sharp knife. 2. Use bread which is at least 24 hours old. It cuts more easily and is more healthful. 3. Cream butter before spreading. Spread butter thinly and well out to the edges. Butter each slice to prevent filling from soaking into the bread. If melted butter is used in filling, sandwiches need not be buttered. 4. Have filling neither too moist nor too dry. 5. Use plenty of filling, spread well ; out to the edges. 6. Lettuce, either shredded or in 1 larger pieces, adds to palatability and food value of sandwiches, and will help to keep them moist. 7. Make sandwiches of suitable size lor handling. For school lunches they should be a little more than one-half inch in thickness. Tea or party sand- ; wiches are thinner. 8. If crusts are removed the sand- | wiches will be more dainty, but they * should be left on for the more hearty ] sandwiches suitable for picnics and the ' school lunch. Crusts may be used for bread pudding, dressing, buttered 1 crumbs, meat or vegetables loaves, or ] for breading. 9. If sandwiches are shaped with round or fancy cutters, bread should be shaped before spreading so that £ there may be no waste of butter or i filling. , 10. Cookie cutters used to cut sand- £ wiches in various shapes will add to «. their attractiveness for teas and par- t ties. , 11. Sandwiches may be prepared i several hours before serving and kept fresh by wrapping in a clean cloth c wrung as dry as possible out of hot t water. Keep in a cool place. t 12. Do not use sandwiches contain- z ing fish or onion in a school lunch or fc other packed lunch. c 13. Wrap sandwiches in oiled paper c for the school lunch.

14. Meat, egg, cheese, or nut sandwiches are delicious when toasted after they have been made. MEAT FILLINGS Ham with chopped pickle, celery, and seasoning. Thin slices of roast meat or boiled meat, spread thinly with French mustard or horse radish, seasoned with onion juice and salad dressing. Minced tongue with chopped celery and salad dressing or catsup. TOMATO, CHEESE. AND EGG FILLINGS Method: Put a little butter and some skinned and sliced tomatoes in a saucepan. Cook a few minutes, cool slightly, and then add two to three beaten eggs and one-half pound of cheese (grated). Cook slowly as if it were scrambled eggs, until it is thick. Bottle and use when needed. The mixture will keep for a week. VEGETABLE FILLINGS Raw carrot and salted peanuts, ground together with salad dressing and lettuce; chopped celery and grated cheese with seasoning; cucumbers soaked in lemon juice and seasoning; tomato. cucumber, celery and onion with salad dressing; celery and egg; onion and cheese; celery, nuts, and marmite; mushroom and hard-boiled egg. DATES, NUTS. AND LEMON JUICE FOR FILLINGS Method; Stone dates and put into a saucepan with the juice of half a lemon, and heat gently, stirring well. Chop nuts walnuts or roast peanuts—and add, to the dates; stir till soft and smooth, and then put in a small screwtopped bottle, where it will keep well. (Note: Raisin* may be chopped and used instead of dates.) Banana and strawberry jam spread on bread, sliced apples sprinkled with cinnamon on brown bread, raisins and marmite on brown bread, marmalade and chopped nuts, minced walnuts and | big raisins on brown bread, chopped dates seasoned with lemon peel and cinnamon.