SANDWICH FILLING.

New Zealand Herald, Volume LXIV, Issue 19809, 2 December 1927, Page 7

SANDWICH FILLING.

Newport -Sandwiches.—Quarter of a pound of fresh butter, two teaspoonfuls of dry mustard, two teaspoonfuls of chopped parsley, two teaspoonfuls of vingear, 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. Clover 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. J£gg and Cress Sandwiches. —Wash 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 breadand butter. Spread some egg on a slice, on this put some oress. sprinkle this with salt, then cover with a second slice j, 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 name of the particular variety on each plate. * Brown Bread and Egg Sandwiches.—The bread may be cut thin or thick, acccrding 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 tiav aie quite hard. Then separate the yolks from the whites.. The yolks only must be used •—the whites can be set a&ide 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, h .... -