SANDWICH FILINGS.

New Zealand Herald, Volume LVI, Issue 17348, 20 December 1919, Page 6 (Supplement)

SANDWICH FILINGS.

Green-pea :;Fin!ng.~Gold cooked peas, mashed. BmootlidyV aeasooed -with ealt, pep. per, arid cayenne, and roofrtened either .trith a littl©, thick cream, inayonnaiß»; ■ siaucepor slightly warmed-batter till soft ■andT^eawy^; make & delicious filling.

Lettuce""••ad" Hut.— Finely shred some* lettuce, freshly gathered, washed and dried. Finely chop or pass through a mincer any kind of nuts. Mix lettuce and' nuts together with a thick salad dressing; or mayonnaise or cream, season well, and. sandwich as usual.

\ Green Butter Pilling—Finely chop two teaspoonfuls each of parsley,' nasturtium leaves, and mustard-and-oress.''- ' Add just a pinch of chopped fresh thyme and marjoram, and a leaf or two of shredded crisp lettuce. Put about two ounces of-butter in a basin, and work it well up with the parsley, etc Season carefully, and use.

Fruit Fillings are delightful in summer, spread either on bread or on plain cake, Take any ripe fruit < you like. Mash small soft kinds— as strawberries, raspberries, loganberries —blackberries, currants; and peel, stone and thinly slice plums, apricots, pears, peaches, etc. Whip a little cream till fairly, thick, and either stir it into the mashed fruits and add sugar, and spread like butter on slices of bread or cake; or for . sliced fruits, first spread the whipped, sweetened cream on tan cake or bread, and then lay on the fruit.

Newport Sandwiches. of a. pound of fresh butter, two teaspoonfuls of dry mustard, two teaspoonfuls of chopped parsley, two teaspoonfuls of vinegar, one tablespoonful of chopped ham, thin slices of white bread,'- cayenne, a little melted glaze. Mix together the butter, vinegar, mustard, ham, parsley, and about two teaspoonfuls of melted: glaze. Season this mixture with cayenne, or, if you have no cayenne, use ordinary pepper. Spread this'mixture On;thin slices of bread. Cover them.with more!slices, trim off the crusts neatly, and cut the sandwiches into neat squares, triangles, or rounds—the two former are the least wasteful..;■■■' ;

Egg-and-Cress Sandwiches.— the cress for these very carefully, and cut off the roots, then chop it fairly small. Boil the eggs for fifteen minutes, shell, and chop them up finely; season with salt and ' pepper.' Have ready thin slices of bread-and-butter. Spread some egg on a slice, on this put some cress, sprinkle: this with salt, then cover with a second slice; press together, trim off the crusts, and cut into neat squares or finger-shaped pieces. Arrange the sandwiches neatly .on a pretty d'oyley .or lace '-, paper, and stick a flag bearing the v name of the particular variety on?each*plate. •■ - . Brown Bread and Egg Sandwiches.—The bread may be cut thin or thick, according to the occasion for which they are needed, but there are few things nicer than thick sandwiches of new. brown bread with an egg filling. Boil the eggs till they are quite hard. Then separate the yolks from the whites. The yolks only must be used —the whites can be set aside for some other purpose- Mash up each yolk with Its own bulk in butter, and a good flavouring of, pepper and salt. Spread the bread with* this mixture. A sprig of watercress or a leaf of lettuce put inside each sandwich improves it considerably. & Plum Pudding Sandwiches Thin slices of cold plum pudding between slices of brown bread and butter make a delightful filling.

Salad Sandwich You must have for this sandwich some cresses and some small salad (lettuce will -not do). Spread the bread 'upon both sides with this mixture : The yolk of a hard-boiled egg, a little made mustard and a dust of cayenne and a sprinkle of salt. When the egg is made smooth pour over a little tarragon vinegar or a little chili; this sauce must be made thick; if not made thick it will run through the* bread and soil the fingers of those who eat it. Put the salad (mustard and cress) thickly over the. sauce side and cover with the second slice, sauce side down. Cut any protruding cress to make the sandwich neat. Then dish with turnip radishes, dress with the small heartleaves left on; they are nicer to handle. Fish may be used, such as shrimps, anchovy sauce or paste, and filleted anchovies or sardines. Two eggs make a richer sauce.