HINTS AND RECIPES.

Putaruru Press, Volume IV, Issue 142, 22 July 1926, Page 2

HINTS AND RECIPES.

SANDWICHES. \ , ... [ For sweet sandwiches use whipped * cream ins.ead of butter; and for both V savoury and sweet use the best wafer ( biscuits, as well as thin White or wholej wheat flour, bread and butter and [ granola biscuits. Here is the recipe for quickly made j wholewheat and white flour bread, I which contains a great deal of nourishI inont in a small compass, and is, therc- ! for, ideal for making sandwiches to j carry on walking expeditions or for [ camping out. It should not be cut the I first day, and for sandwiches the third or fourth day is best. It keeps quite I fresh and moist for several days. Quickly-made Bread. Weigh out 41b. white flour, wholewheat flour, mix together with, two j level teaspoons of salt, the same amount i of castor Sugar, cream of tartar, and i carbonate of soda: Mix with half a ’ pint,, of milk, and if mecessary>-a little i water, to an elastic* dough. The amount \ of liquid varies \yith different types of i flour, some taking up more than others. I This makes a loaf of bread Weighing 'over l|lb., ’ and its eneVgy value is ap proximately 18oz; it costs 6d for ma- | terial, without allowing for labour and j rent of premises, and provides about I 2£oz protein, 4oz fat, and 12$oz car- ; bohvdratos. It should be baked in a J greased, tin in* an oven temperature of 375 deg, to 400de‘g. F., and will take 45 Ito 50 minutes. It is cooked when it J sounds hollow when rapped underneath with the knuckles. The heat of the oven. may. be lowered at the end of half an - hour* , . Shrimp Butter. Use. .equal weights of. shrimps and 1 butter. .. Put the shrimps through a mincer, and cream the blitter, and blend. Cold'chicken and ham, salmon, lobster, smoked herring, and. grated cheese may all ,be .prepared in the same way.' Sardine Sandwiches. feemovc the skin and bones, shred the flesh, and moisten r it \Vith some mayonnaise sauce. Ham can be used in the .sarne,way. Chicken -and Mushroom. These are excellent. But., both chicken and mushrooms through the mincer and moisten with a little tomato sauce or ketchup. ' •' Salmon and Tartan Sauce. Mix 'some mayonnaise sauce with minced gherkins, chives, capers, and pnrsley, and. shred salmon. • Other Ideas. Cold cooked asparagus mixed with a little mayonnaise- is ? :- another delicate filling for sandwiches, but not perhaps substantial expeditions. It is more suitable for afternoon tea. Cold curry is. also delicious. So is caviare on j the . top of watercress .butter, which is | made by blending equal amounts of creamed butter and finely chopped fvfrtereress. Crab ! ’ hi cat with mayonnaise is another ;;goo.d filling.; and - so, of course, are thin slices of cucumber and fine chopped let! uce, or . mustard and cress (not chopped) added, to meat and fish 'fillings. Al&o' grated cheese. SWEET SANDWICHES ... Figs and Cream. I .. Drain, some preserved,,-figs, .run them I through a mincer, mix with .whipped cream, and oh good ice wafer biscuits, -or on sponge sandwich. Apricot Cream. •Rub some apricot jam through a sieve- or drain sqm©; canned fruit. Beat it up and mix it. with .an equal quantity of whipped cream.' Fruit Cake.Thin slices of rich fruit cake, or gingerbread, or : ginger cake, make delicious sandwiches, between, thin white bread and butter. Prunes. These may be soaked overnight, drained,• stoned, and put through the mincer and used as a filling for brown or white. bread and butter or, with a. little whipped cream, fo r wafers. Peaches' can also be drained from their juice and used in-.the same way. A lit.tle lemon juice is a. good addition as flavouring. , Quince. Quince jelly mixed with whipped cream is delicious. Do not spread wafer biscuits -un-ti+Hrhxr'Tast~TTrrnute or fhey may got soft. When using cream it should lie remembered that when whipped it increas.es in bulk about three times the origimil; amount. Half a pint will go a long way."