SANDWICH FILLUPS.

New Zealand Herald, Volume LXVIII, Issue 20762, 3 January 1931, Page 7 (Supplement)

SANDWICH FILLUPS.

Boiled Sandwiches.—Cut fresh bread with a sharp knife about one-third inch thick. Remove crusts and butter each slice one side. Now spread .with grated cheese mixed to a smooth paste, with salad dressing. Roll tightly as for Swiss roll. Can use any filling. Princess Sandwiches.—Six ounces cooked chicken', 3oz. ham or tongue, one tablespoonful grated cheese, two hard-boiled egg yolks, oil, vinegar, mustard, salt; chop meats and pound with egg yolks, add other ingredients, using as much as needed to moisten the whole. Place between thin slices bread and butter and garnish with celery. Curry Butter.—Four ounces buttor, one heaped teaspoonful curry powder, half teaspoonful lemon juice, salt to taste; beat butter to a cream, add other ingredients, use for spreading on bread for sandwiches. Picnic Sandwiches.—-Take any cold minced meat (or ham), add salt, then a mixture of one teaspoonful of Worcester sauce, one teaspoonful made mustard, one teaspoonful chili, one teaspoonful vinegar, a little cayenne or allspice to every pound meat. Sandwich Pilling, or Same for Patties. — Mixed celery and cheese and pinch salt between bread and butter. Slice bread and butter, spread with anchovy, then chopped hard boiled eggs. Or cheese and cucumber, sardines, and minced ham or other meat. Chopped eggs pounded with salt, mustard, vinegar, adding butter to make a smooth paste to spread. Bananas beaten with sugar, butter and a little lemon juice with an egg or cream. Sliced apples, poaches, pears and other not too juicy fruits may be used.