SANDWICHES.

New Zealand Herald, Volume LXVII, Issue 20454, 4 January 1930, Page 7 (Supplement)

SANDWICHES.

For sandwiches, which are, al■ftvaya popular, a good filling is that of peppers and cream cheese, worked- into a paste with fresh cream, ,a little salt, enclosed between slices of ,thin brown bread. Another hot sandwich: Red chillies, Jhard-boiled yolk of egg, a little butter, salt, spread on white bread and butter; rfsry little required, as the peppers are ■strong measure. Horseradish and cream with hardboiled yolk of egg spread on thinly-cut riinger-sliaped pieces of bread and butter. Boiled new potatoes tossed, in parsley Ibutter, when cold sliced into very thin slices laid in a dressing three parts of *->il to ono of lemon juice, salt and pepper, ifnclosed between thin crisp toast or lircad, and used at once. They may also lie mixed with a very little minced ham sprinkled on the potato slices. For Nut Diets: A good mixture consisting of minced nuts, four or five different kinds, to which added a mild cheese, a little butter and minced parsley, si, few spoonfuls of good mayonnaise sauce instead of the butter or cream may lie liked better.

Three ingredients into which mixed well -together for a filling are minced stoned olives, caviare, watercress, made into a paste with a little lemon juice and butter, spread on white or brown bread. Another way, make a mayonnaise sauce, Adding minced boned anchovy and minced stoned olives.