LADIES’ COLUMN.

Franklin Times, Volume 9, Issue 652, 22 July 1921, Page 8

LADIES’ COLUMN.

(By “ Ru-ru.”)

One of the most convenient forms in which cold comestibles can be served is the sandwich, the recipes of which are many and varied. No supper or picnic party is complete without them. The sandwich owes its origin to the Earl of Sandwich’s ancestor, the fourth earl, who was First Lord of the Admiralty in the middle of the eighteenth century. Lord John Sandwich, it is said was so devoted to cards that he could not bear to be disturbed in his game, even by a summons to meals, and so hit upon the happy thought of food supplied in the convenient form of what came to be called sandwiches. It may be of interest to remind readers that it was this same Earl of Sandwich that Captain Cook named the Sandwich Islands after. Sandwiches require more care than is usually bestowed upon them, for this reason, that everyone, even mere man, believes he can cut sandwiches. Cut the bread moderately thin, butter it very slightly, lay the meat cut thinly, season with salt, pepper and mustard, as may be required, cover with second slice of bread, trim the edges, put them one on the other and cover with damp cloth till rec lured.

The Ballarat Sandwich.

When the marvellously rich Victorian alluvial goldfields were first discovered lucky diggers often made fortunes in a few days., The wealth thui won- was frequently squandered as rapidly as it' was acquired and ostentatious diggers were often hard put to it to discover novel and spectacular methods of spending. One genius hit upon what came to be called the Ballarat sandwich, which became very popular. It consisted of a ten or twenty pound note placed between bread and butter and eaten. “Ru-ru” confesses she has not tried the recipe herself, but it appears simple. Perhaps, however, beginners would be wiser to try the Scotchman's plan of using his own cheques. The following recipe will be found less expensive and more palatable:—

Oyste.r Sanwiches.

These are delicious, but must rot be allowed to stand long after being cut. Heat the liquor from the oysters In this plump the oysters but do not let them boil, or they will get hard, let hem stand* in the hot liquor for five minutes, then take them up and drain thoroughly, chop them up and mix with mayonnaise sause (made as under) and spread between thin bread and butter.

Mayonnaise Sauce.

Take the volks of 4 hard boiled 1 teaspoonful mustard, loz butter, ■‘4 small teaspoonfu! of mutsard, pinch salt, a little pepper. Beat the yolks smoothly, add sugar, salt and pepper, beat well, then add 1 tablespoonfui of good strong vinegar and mix; then very g’radually add 1 tablespoonful thick cream.

Cream Cheese Sandwiches.

441 b cream cheese, 141 b spiced beef, 1 teaspoonfll mustard, loz butter, B small teaspoonful black pepper, salt to taste. Pass the beef through a mincing machine, pound it well with the butter and a little black pepper. Mix the cream cheese with the mustard, salt and pepper. Spread thin slices of bread with this instead of butter. Cover one slice with the pounded beef and press together. Cut into squares.

Savoury Sandwiches

Spread two thin slices of brown bread and butter with salad dressing mixed with a little finely cut parsley, or lettuce. Then spread one of them with walnuts pounded into a paste, and lay the two slices together and cut into squares.

Caper Sandwiches.

Mis 3 hard boiled eggs with about y., bottle of capers chopped (with vinegar) and 1 dessertspoonful of cream, salt, pepper and a pinch of sugar. Spread on thin slices of either brown or white bread.

Celery and fWayonnaise Sandwiches.

Chop up several hearts of celery, mix with a thick mayonnaise dressing. salt and pepper to taste. Spread on thin slices of bread and butter.

Potted for Sandwiches* lib steak. *4 lb ham. 14lb butter, 2 tablespoonfufs anchovy Sauce, 1 teaspoonful mace. 1 ditto nutmeg, 1 dittc pepr»er, / pinch cayenne. Method: Out steak and ha m in small pieces, add other ingredients and cook for three hours. Drain off gravy and put through meat mincer twice. Add gravy and beat until smooth. Put into pots and cover with fat and tie down.

AFTERNOON TEA SANDWICHES.

Victoria Sandwich. 1 breakfastcup Hour, 3 4 cup .mgar, 2 eggs, 1 tablespoonful butter, ditto cold water, 2 level teaspoonfuls cream tartar, 1 ditto carb. soda. Beat the eggs and sugar well, add butter, slightly melted, then cold water,,lastly flour and rising. Bake- in sand | wich tins. A Delicious Chocolate Sandwich. 1 breakfastcup of flour (sifted well), 3 4 breakfastcup sugar, 3 tablespoonfuls of butter, 2 eggs, breakfastcupfuls of boiling milk, 2 tablespoonfuls of Bourneville cocoa, Ry teaspoonful of carb. >soda, 1 teaspoonful crejfim of tartar. Cream butter and sugar, adds eggs wbll beaten, then cocoa well mixed with the boiling milk. Then add flour with soda and cream of tartar well sifted in. (This mixture seems very thin, but is quite alright.) Bake in sandwich tins.. Filling for same: 1 teaspoonful butter, small dessertspoonful coffee essence, icing sugar to make consistency of cream. Spread between layers of cake when cold.

Coffee Sandwich.

Beat 3 eggs with % breakfastcup of sugar, then stir in 1 breakfastcupful flour, into which 1 teaspoonful cream of tartar and % teaspoonful carb. soda has- been mixed, add 2 tablespoonfuls melted butter, 2 tablespoonfuls coffee essence and 2 of milk. Bake in sandwich tins in moderate oven. The same filling can" be used as for chocolate cake, or the follcwirtg: . Beat %lb butter and %lb sugar, 1 tablespoonful coffee essence and yolk of one egg. Put into small enamelled saucepan and simmer until thick and when- cold use for centre and top of*cake. Jam Sandwich. 1 cup flour, b' cup sugar, 1 teaspoonful Edmond’s baking powder, pinch salt, 2 eggs, butter size of walnut, Put butter in saucer on stove to melt and put in after you have mixed the other ingredients with a little milk. Passion Fruit Sandwich. 4oz sugar. 2 eggs, 2oz butter, 4oz flour, loz cornflour, 1 tajblespponful water, 1 tablespoonful passion fruit juice, 1 tablespoonful baking powder. Cream butter, mix cornflour, flour and baking powder and '-sift well, beat eggs well and add passion fruit juice anti water to them, then add creamed butter and sugar, then flour. Bake in two small sandwich tins in moderate over for 15 minutes. Turn out on a cloth, \yhen cold put the following mixture between:—

Passion Fruit Cream for Cake,

J 2 pint cream, ’. ; oz gelatine, tsugar to sweeten, 5 or 5 passion fruit, a few drops of carmine. Soak gelatine in a little water till soft, then dissolve it over.fire; whip the cream stiffly, add .passion fruit and sugar to the cream, colour a pale pink with the carmine, and quickly stir the dissolved gelatine in. When the mixture begins to set put it between the cake.' Ice the cake, with lemon icing. ODDS AND ENDS. She had attended the ambulance classes and obtained the certificate. The street accident she had earnestly prayed for took place. A man had broken his leg. She confiscated the walking stick . of a passer-by and broke it into three pieces for splints. She tore up her skirt for bandages. When all was completed, she summoned a cab and took the patient to the hospital '‘Who bandaged this limb so creditbaly?” inquired the surgeon ‘‘l did./’ she blushingly replied. “Well, it’s most beautifully done—'most beautifully done; but you have ; made one little mistake. You have bandaged the wrong leg.” POWERFUL- \ Miss Howler: “Did my voice fill the drawing room.” '<

Mr Rood: “No! It filled the buffet and the conservatory” COLLAPSED. “Sir,” said a fierce lawyer, “do you swear that this is not yolr writing?” “ 1 think not,” was the cool reply, swear that this is not your writing?” “ I can’t swear it does..’’ “ Do you swear it doefe not resemble youi writing?” “I do” “ Do you take your oath that this writing does not resemble yours?” “ Y-e-s, sir.” “ Now, how do you know?” “ ’Cause I can’t write.”

Many people are fond of puzzlingout the answers to riddles, so “Ruru” is giving two or three that appear to be in keeping with a housekeeper’s page. No. 1 is the creation of a worthy old English bishop who lived nearly 300 years ago and is pretty generally admitted to be one of the simplest and the most ingenious in existence. The answers will appear next week.

No I—Formed long ago, yet made to-day; most used while others sleep; what few would wish to give away, and none would wish to keep? .. No. 2 —What is t hat which is brought to table, cut and passed

round but never eaten? • : Nc 3—Why does a cook make; noise than a bell? No 4—What is that which eve wishes to have and which evei wishes to get rid of directly h* obtained it? Noj s—ln -my first my second, my third and fourth I ate. Wh n-:y whole? No. 6—What is that- which high, flies low, has no feet and wears shoes? No. 7—Why r <s the horse the i humane of all animals? No. B—What8 —What key is the hardes turn?