Sandwiches for all Occasions

Ladies' Mirror, Volume 4, Issue 8, 1 February 1926, Page 49

Sandwiches for all Occasions

Of or £uncheon , Afternoon Cjfea or Vic me

THE success of one’s afternoon A tea or garden picnic is often due largely to the delectables which are served. That is why there is no subject which is more vital, especially in the summer-time, than that of sandwiches. To make appetizing sandwiches is a real art, and one well worth acquiring. The way a sandwich is made, and the filling which is used in putting it together should be adapted to the occasion for which it is intended. The wholemeal sandwich should be substantial, so for this, fairly fresh bread, cut a quarter of an inch thick, should be used and the filling should be hearty and generously applied. For afternoon-tea service, sandwiches must be dainty and attractive, so use rather stale bread which can be cut very thin. Spread them with equal daintiness, remove the crusts and cut in fancy shapes. Always spread the bread for any variety of sandwiches with a coating of butter first, for this will keep the filling, especially if it has a tendency to be moist, from seeping into the bread and making it soggy. Never melt the butter for this purpose, but manipulate it with a wooden spoon until it is soft and creamy. Most sandwiches may be made ahead of the time required, and kept in the refrigerator until needed. Wrap substantial sandwiches separately in wax paper. Pile the dainty variety on a plate and wrap the whole in a damp napkin. When serving sandwiches on a tray or platter, garnish them here and there with fresh sprigs of parsley or watercress, or with nasturtium blossoms or violets. Such touches will make them very attractive and appetizing. SPANISH Sandwiches. —Chop together the contents of one small can of Spanish olives, two hardcooked eggs, one-quarter pound of any mild cheese, and one and a-quar-tcr cupfuls of walnut meats. Make a binding sauce by creaming one tablespoonful of butter and adding one egg, well beaten, one tablespoonful of sugar, three tablespoonfuls of vinegar, one tcaspoonful of salt, and a speck of paprika. Cook over hot water until thick, then set away to cool. When thoroughly chilled add this sauce to the first mixture to moisten and use as a filling for cither white or whole-wheat bread. A crisp lettuce leaf in each sandwich will add a succulent touch. TOASTED Cheese and Green Pepper Sandwiches. Remove the seeds, the white pith and the stems from three large green peppers. Put them through the food chopper together with half-a-pound of mild cheese. Season with half a teaspoon ful of salt and one-eighth teaspoonful of pepper, and mix thoroughly. The juice from the peppers should moisten the cheese sufficiently to make it spread well. Cut slices of bread rather thicker than is usual for sandwiches. Spread one slice with a layer of the paste, cover with another slice, press firmly together, and toast. Serve hot. These quanti-

ties will yield two cupfuls of the filling mixture. A/TEATLESS Sandwiches. Spread slices of brown bread with a mixture of butter and cream cheese blended together in desired proportions. Then spread an equal number of slices of white bread with softened butter. Spread the white slices also with chopped cucumber, well drained and mixed with a piquant French dressing. Put a brown and a white slice together to form a sandwich. ELERY Sandwiches.—Mix to gether one cupful of shreddec' crisp celery, two tablespoonfuls o. chopped nuts, and two tablespoonfuls of chopped green olives. Moister with stiff mayonnaise and spread between slices of buttered bread. UAM and Egg Sandwiches. Bea 1 two eggs slightly, add half : cupful of chopped cooked ham, onteaspoonful of grated onion and one eighth teaspoonful of pepper. Drop by spoonfuls into a hot frying pain which a tablespoon of butte has been melted. Spread to make fla cakes, brown on both sides, and place each cake between slices o fresh bread, or toast and serve hot XTUT Sandwiches.—Put some wal- ' nuts through the food chopper moisten well with stiff mayonnaise and with shredded hearts of lettuce endive or romaine. The followin' proportions make a good filling: To each half cupful of the ground nut: allow one lettuce heart shredded and one-quarter cupful of the may onnaise. Butter thin slices of white, bread and spread them with the filling. Cut each sandwich in halves or triangular shape and serve at once before the salad material begins to wilt. T AYER Sandwiches.—These sandwiches may be made with any kind of filling, but must consist of five slices of thinly cut breadthree white slices and two whole-wheat—-arranged so that there is a white slice top and bottom. Butter each slice generously. A good filling for these sandwiches consists of one three-ounce cream cheese, softened by creaming and mixed with four large stuffed olives chopped, onequarter cupful of minced ham or other meat, and two tablespoonfuls of mayonnaise. Spread four of the slices with this filling and place them together in alternate order as suggested above. Press together firmly, trim off crusts and cut in lengthwise slices about one-quarter inch thick. Make as many of these blocks as required. QARDINE Sandwiches. Mince a small tin of sardines and mix with one tablespoonful of melted butter, two hard-cooked eggs chop ped fine, one tablespoonful of lemon juice and a speck of cayenne pepper. Use this filling between slices of buttered white bread.