SOME SANDWICHES.

New Zealand Mail, Issue 1611, 14 January 1903, Page 26

SOME SANDWICHES.

Veal and Ham Sandwiches. —Mince finely some veal and ham. Mix with it a little veal forcemeat, or the pounded, yolk of a hard boiled egg. Moisten with a little catsup or mayonnaise dressing, and spread the mixture on thin slices of bread. . „ . Strawberry Cream Sandwiches. —Bake the stalks from some ripe strawberries, and break up the fruit with a fork. Mix with it a little thick cream, spread the mixture on buttered bread, dust a little castor sugar over it and cover in the usual way. _ . . , Banana and Raspberry Sandwiches.— Peel some bananas, and cut the fruit in very thin slices. Slightly bruise some raspberries with a fork. Eay the sliced bananas on bread and butter, cover them with a thin layer of bruised raspberries, dust with castor sugar, cover with thin bread and butter, and serve as usual. , „ , . , Orange and Pineapple Sandwiches.— Peel and slice some oranges, removing all pith and pips. Peel and thinly slice sgme pineapple. Place a slice of orange on one of pineapple, and arrange them between thinly cut rounds of bread and butter. Any kind of jam. mixed with a little thick cream makes a delicious filling for such sandwiches, in place of fresh fruit. Odd pieces of light cake, such as rice sponge, or Maderia, can be cut into thin slices and used instead of bread and butter with good results. Watercress Sandwiches. —Take some sprigs of well-washed watercress, chop them slightly, sprinkle them with a few drops of French mustard, salad dressing or tarragon vinegar, and use them as a filling for slices of bread and butter.

Cucumber and Tomato Sandwiches.—* Peel and slice a cucumber and several tomatoes. Arrange the slices on bread! and butter, one of tomato between tw® of cucumber. Sprinkle with salad dress* ing, cover, and serve as usual. Cold Vegetable Sandwiches.—Take any cabbage and beans. Mince all finely, season with Worcester or any favourite sauce, and use as a layer between thin slices of bread and butter. Some pounded yolk of hard boiled egg makes a nourishing addition to the vegetables. All sandwiches should bo neatly trimmed, and cut into shapely pieces of suitable size. Slightly stale bread with as little crust as possible should be used to prevent waste. Long loaves, or rolls known as sandwich loaves, may be bought for the purpose when a large number of sandwiches are required.