SANDWICH FILLINGS

Waikato Times, Volume 112, Issue 18806, 30 November 1932, Page 5

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, two tablespoons of sweet chutney. Mix all together and spread on thin bread. Chopped almonds and seeded raisins moistened with orange juice. Ornle cheese finely, mix with sliced olives, and spread on cillier bread and butter nr biscuits. Crate cheese witli finely-sliced tomatoes and spread on bread and puller and biscuits. Take three tablespoons good salad dressing, three tablespoons finely grated cheese, one lablespoon 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 lablespoon cream, witli chopped parsley and a few drops anchovy and a squeeze of lemon juice. Take one and a half gilts good while sauce, yolk of one egg hardboiled. half cup minced sheep's tongues, half cup minced ham. fa I and lean, sail and cayenne, sprig chopped parsley. Cii'ale Ihc yolk of egg iiilo the. sauce and slip over llie lire I ill creamy. Allow In coni and when quite .cold stir in Ihe oilier ingredient s. ,bc very cold as a sandwich mixture.