SEASONABLE COOKERY

New Zealand Times, Volume XXXIII, Issue 7930, 13 October 1911, Page 11

SEASONABLE COOKERY

' Tho perfect weather w© have enjoyed laJTiy, th© warm, windless days “ lia beautiful evenings suggest picnics. Days in tho country and days by the seaside are always eagerly planned for at this time of year, we are so anxious to remind ourselves that • summer is indeed here l There could not bo a better time for SANDWICH: HINTS. If the butter to be used in spreading sandwiches is first creamed it will spread more evenly- and so make a more delicate sandwich, says an exchange. Equal portions of chopped hard-boiled egg and flaked sardines, seasoned with pepper, salt and lemon, make a delicious tilling. Strawberry jam, orange marmalade or currant jelly makes an excellent filling for a sweet sandwich. White bread is preferable to any other in this kind of sandwich. Watercress with either a cream cheese or mayonnaise dressing is a tasty and rather unusual filling. CHEESE SANDWICHES. Eub yolks of two hard-boiled eggs through sieve, add one ounce grated cheese, one half-ounce butter, pepper, salt, cayenne, and one quarter tcaspoonfui mustard. Mix well and spread between thin slices of soft bread and butter. MEAT SANDWICH FILLING. Ingredients: One cupful cream or milk, ono largo teaspoonful eacli of Hour and butter, yolks of two eggs, half tcaspoonful each of salt and mixed mustard; black or cayenne pepper to taste. Beat the yolks of the eggs well/ add to ail the other ingredients and put into a double boiler; cook till thick, stirring constantly to prevent lumps. Let the mixture cool, stir in the juice of a largo lemon, then add any finely minced meat, such as veal, tongue,_ ham, or chicken. Mix quite smoothly, it is then ready for use. Note.—Fish, either fresh or salt, roe.

sardines or whitebait may bo used instead of meat. Or the mixture may be divided when made and to one half may be added finely chopped watercress, pars* ley or olives. ■ MOCK CRAB SANDWICHES.

Two tablospooufuls of grated cheese, one tablospoonful finely chopped olives, two table.spoonfuls creamed butter, one teaspoonful of anchovy* or bloater paste, quarter of a teaspoonful each of salt and mustard, with a sensation of cayenne, and a teaspoonful of lemon juice. Mix the other ingredients into the cheese, add the creamed butter, and work till quite evenly mixed. Spread on either white or brown bread and butter. GINGER SANDWICHES.

Shoo soma preserved ginger (the dry kind) very thinly, and moisten with thick cream. On one half of your buttered slices of bread put crisp young lettuce leaves, on the other half spread the sliced ginger and cream. Press together lightly. CHOCOLATE SANDWICHES. Grate some chocolate and make it into a stiff paste with a little thick whipped cream; add a lew drops of almond or vanilla to flavour, and spread on slices of thin white bread and butter.