BE PREPARED

Evening Post, Volume CXXVII, Issue 2, 4 January 1939, Page 14

BE PREPARED

RbLINGS FOR SANDWICHES

Although the weather has not done much to encourage plans for picnics there are, no doubt, still a few optimists left who will take pleasure in being prepared for better times, ( and here are a few suggestions for sandwich fillings which can be made quickly from items usually found in any well-stocked kitchen cupboard.

Chopped Prawns. — Mix chopped prawns with mayonnaise and a little chopped parsley and put thinly sliced cucumber on either side of the filling.

Cheese Salad. —Mash some asparagus tips with a little white sauce, add grated Cheddar cheese, and include watercress in the sandwiches.

Minced Ham. —Mince ham very finely, mix with a little dry mustard, some grated horseradish, a few chopped olives, and moisten with a little salad cream.

Meat pate is a good way of using up odds and ends of cold meat. It doesn't matter what meats you use, but there must be some cold fat bacon or ham in the mixture. Cut the meat into cubes

and put through the mincer three or four times so that the flavours are well amalgamated. Season well, add a little French mustard and some mushroom ketchup and a few drops of onion juice. Lamb, veal, and bacon go well together.

Tongue and Walnut.—Spread pieces of bread and butter with thinly-sliced tongue, add a little mustard, and then a layer of cream cheese mixed with chopped walnuts and one or two chopped olives.

Egg and haddock is particularly good between toast. Make the toast rather thick, split and butter when cold. Cook some scrambled eggs with some flaked dried haddock, making sure that the mixture is not too moist. Drain on a sieve before putting between the pieces of toast.

Beef. —Spread pieces of thin brown bread with very good beef dripping and sprinkle lightly with salt. Mince some underdone cold roast beef, season with a litle mustard and mix with some horse-radish sauce. If this isn't avail able, a little cold bread sauce can be used, with the addition of some grated horseradish.

When sewing on buttons, lay a pin across the top of the button and sew over it tUI secure. When the pin is withdrawn the button remains at the right tension.