HOME INTERESTS.

Otago Witness, Issue 2695, 8 November 1905, Page 71

HOME INTERESTS.

SANDWICHES. •

Perhaps this particular kind of sandwich is the most- popular one, or rather, "let me say, the or* most often met with. '< I" cannot imagine •.■ anyone enjoying the -slab of iat or lean, as' the ' case may -be, that is so often sandwiched between two over-buttered ' slices of bread. And yet from these-saaie ingredients, the most delicate sandwiches may. be made, "fit io set before" a king." Try thi3 recipe 'at your next "At hc/ne" : — Thin s'ice3 of bread, icur feblespoonfuls di chopped ham,, four hard-boiled eggs, one teaspoonful of chopped parsley, quarter of a teaspoonful 01 dry mustard, one tablespoonful of melted Lutter. Put into a mortar the ham, haTd-boiled yolks, parsley, mustard, and -butter; pound these all into a smooth paste, v If you have no pcotle and mortar use an enamel bowl and _a rolling pin. Spread the mixture on the thin slices of bread, cover •with another slice; cut into neat shapes, trimming oft all crusts. Arrange on a lace paper, and garnish with a sprig of fresh parsley.

Sandwiches for either afternoon tea or for cupper are always much liked by the average ■visitor.. For the former occasion perhaps eweet sandwiches are the more popular, while for supper, the savmiry variety are always appreciated. Finely-chopped chicken and bam, chickeu and tongue, or chicken- and veal, mixed -with a little shredded lettuce, and moistened with mayonnaise sauce of a thick consistency, will bs found to be most appetising.

Potted meats of^ali descriptions are much improved by the addition of a little cucumber, ehredded lettuce, or a hint of watercress. All these are most inexpensive, and, provided that the bread is nicely cut and liberally spread ■with butter, the hostess will not have to complain of lack of appreciation.

Mix two ta"blespoonfuls of grated cheese with loz- of fresh, -butter, a teaspoonful anchovy paste, and a" little made mustard. If you do--not possess a sieve, pound the ingredients in a .basin. i

Cucumber sandwiches are often much appreciated. The, cucumber should be sliced as thin as a -wafer, and before placing .between the slices of "brencl '■''■"—■Vl "bb seasoned with vinegar 5 ,- pepper, and salt. ~, ■ - - - Sandwiches' .made. ci'Jouned anchovies are very- delicious. The aifchovies should be poundeS,and mixed" with the well-beaten yolk of an egg and _ : a. ismajl piece of Ssaeon with pepper and 'finely-ch'opped-pazs-ley. For folk- who like tomatoes, the changes 'may 'be' lung, with these. Cut the fruit into 'thin slices, ;but do not cut them crosswise, or the rings will fall out. Season \rith pepper and .'salt.

Egg sandwiches are much liked. For «veTy two yolks of hard-boiled • eggs take Aoz butter and half a teaspoonful of chopped paisley. Do the mixing while the yolks are hot. A. second jnoHe^for -egg sandwiches is as follows": — Rub -the yolks of two hard-boiled eggs very smoothly -with two teaspoonfuls •white sauce. Add two tablespoonfuls each of chopped "ham and chicken. Season to taste.

For sardine sandwiches take one small tin of sardines, remove the tails and skin. Pound in a basin with a little butter and a -squeeze of lemon juice. Season with pepper to taste. For igeneral use -mincemeat cannot be improved upon. Take lib good fillet steak, and pnt into a jar with £1d butter and a little pepper and salt. Set the jar in a pot of toiling water, and allow the contents to simmer until the- meat is thoroughly tender. Then with a wooden spoon or a pestle pound the- steak until it becomes a pulp. Add a little gravy and flavouring' in the form of pepper, salt, parsley, and, if procurable, a teaspoonful of anchovy, e^uce, Spread, on thin slices of bread which have been liberally buttered.

SANDWICHES FOE -PICNICS

Pound ihe" yolks of three hard-boiled eggs with loz butter and a dessertspoonful of anchovy < sauce. Place neatly between bread-ond-buiter, with, or without watercress. Pound three liardVboiled eggs together in a mortar, vriih. a desertspoonful of chutney, and make into sandwiches. Pound the yolks of three eggs with loz butter and a tablespoonful of grated Parmesan cheese, and make into neat sandwiches.

GEEEN BTJTTEE SANDWICH.

Boil 2oz parsley, work it till smooth into a jjttle butter and. anchovy paste, Season it

■with pepper to iaste, and spread on slices of bread and butter, and three chopped capers to each sandwich.

CHOCOLATE SANDWICHES

Take equal quantities of butter and grated chocolate. Have ready some thin slices of well-baked sponge cake. Spread one side with the mixture, place the other half on top. and cut into neat pieces.

LEMON SANDWICHES

For these, take a little clotted cream, and flavour well with grated lemon rind and a httle of the juice. Spread one half of tho bread with a little butter, and the other half with the lemon mixture.

COCOANUT SANDWICHES

Bea the white of one egg to a stiff froth. Mix with it half a teacupful desiccsted cocoanut and loz castor sugar. Use between slices of cake.

LEMON CHEESE SANDWICHES,

For every lib of butter allow the grated rinds of two lemon 3, the juice of three, six eggs, leaving out the white of two, and 6oz sugar. Put all the ingredients into a clean pan dfcrer the fire, and stir gently until the sugar is dissolved. Allow all to boil one or two minutes, and it is ready for use. Place between, squares of pastry.

SAVOY SANDWICHES,

Take some soft savoy biscuits, and spread them with a mixture made of a' little cream whisked with a dash of raspberry jam.

SWEET SANDWICHES

Take half a pint of quince or apple jelly, one gill whipped cream, and ioz sheet gelatine dissolved in three tablespoonftils hot water. Add isugar to talte. Stir all together till almost set,- when spread on thin slices of any good plain cake.