SANDWICHES FOR PICNICS

Otago Witness, Issue 2545, 24 December 1902, Page 61

SANDWICHES FOR PICNICS

Sponge fingers 'or Savoy biscuits, ' spread with a -mixture made of a gill of cream, whisked till stiff, and mixed with a large tablespoonful of geed raspberry jam, and^ a teaSp.donful of lemon juice. "" ■ - • Thin slices of some plain . cake, such as sponge or Madeira, spread with a mixture made of half a pint of raspberry or strawberry puree (made by rubbing sonic fresh fruit through a hair sieve) mixed -with one gill of whipped cream, a, little over Joz of sheet gelatine dissolved in three tablespoonfuls of hot water. Add sugar to taste and a squeeze of lemon. Stir till beginning to set, then spread on rather thickly. Small, thin slices of beef, ham, or tongue, thinly spread with .horseradish sauce and chopped cress scattered over. Finely-chopped chicken and Jiarn, veal, or tongue, mixed with qhopped lettuce and moistened with a little thick mayonnaise sauce. Two tablespoonfuls of grated cheese' mixed with loz of fresh butter, a, teaspoanful of anchovy paste, a little made mustard, and a dust of cayenne. Rub all " through a sieve before use. Rub the yolks of two hard-boiled eggs very smoothly with two tablespoonfuls of cream or white sauce. Add two tablespoonfuls each of chopped ham and chicken, and one tablespoonfnl of- chopped olives. Season to taste. Slices of cucumber, seasoned with salt, pepper, and a little tarragon vinegar. The yolks of haTd-boiled eggs, mixed while hot with ioi of butter for every two yolks, and half a tea-spoonful of chopped parsley.