SANDWICH FILLINGS

Wanganui Chronicle, Volume 75, Issue 280, 26 November 1932, Page 15 (Supplement)

SANDWICH FILLINGS

Most mixtures need a foundation such as a good thick sauce or a thick salad dressing or cream and used generously when cutting sandwiches. Shredded lettuce used with meats and poultry can be sprinkled lightly with dressing. Hard-boiled eggs and olives chopped and mixed with dressing or seasoning. Take one cup finely minced cold roast beef, rwo tablespoons of sweet chutney. Mix all together and spread on thin bread. Chopped almonds and seeded raisins, moistened with orange juice. Grate choose finely, mix with sliced olives, and spread on either bread and butter or biscuits. Grate cheese with finely-sliced tomatoes, and spread on bread and butter and biscuits. Take three tablespoons good salad dressing, three tablespoons finely grated cheese, one tablespoon finely chopped walnut, salt and cayenne. Mix all together, and if preferred cream substitutes the dressing. Take one cup cold cooked fish, one gill good white sauce or tablespoon cream, with chopped parsley and a few drops anchovy and a squeeze of lemon juice. Take one and a-half gills good white sauce, yolk of one egg hard boiled, half cup minced sheep’s tongues, half cup minced ham, fat and lean, salt and cayenne, sprig chopped parsley. Grate the yolk of egg into the sauce and stir over the fire till creamy. Allow to cool and when quite cold stir in the other ingredients Use very cold as a sandwich mixture.