SAVOURY SANDWICHES.

Dominion, Volume 1, Issue 49, 21 November 1907, Page 3

SAVOURY SANDWICHES.

Just now there is.a demand on the part cf hostesses for novelties in the way ot sandwiches which will be suitable for race luneneons or afternooh tea parties.' There is no doubt that the,taste for savouries in place ot sweets is on the increase, and the everlasting tongue or ham sandwiches are all very wsl, but, though they may be satisfying, they are very commonplace. Scraped horseradish makes a good sandwich when mixed \vith creamed butter or cream brought to a paste and then spread on thin bread; and olives and cream cheese make a delicious mixtiire, especially, \when blended with some thick mayonnaise. Mayonnaise should always b'e handy when a variety of sandwiches ire being for when spread on the bread and butter it improves' any kind of fish or meat. A delicious sandwich mixture is made from a large cup of finely-chopped, wellboiled chicken, added to an oyster patty filiirig, thorecipe for .which can be found in almost every cookery-book. Of course, the chicken takes, tho place of the oysters. A ' new sandwich filling is made by pounding together fresh butter, some curry powder, finely-chopped apple, and pepper and salt. This is particularly good on brown bread and ■ butter, or on-thin water biscuits.' Good and easy sandwiches are made from the contents of a tin of Barataria prawns and mayonnaise, while pounded walnuts. and celery, mixed with a little seasoned cream, arc always popular, Vienna' rolls cut into thin- slices make a pleasant change from ordinary whito bread,; and butter should always be creamed before spreading.