TASTY SANDWICHES

Shannon News, 14 September 1926, Page 4

TASTY SANDWICHES

! The preparation of dainty sand- ' wiches offers such unlimited scope for the enterprising Woman with a turn for invention in culinary matters • that the following matters may serve to form the basis of many varieties of I this indispensable adjunct to-the plcI nic, or afternoon tea. j Anchovy egg sandwiches are dej lightful and economical, and arc so manipulated that the contents of the sandwifcli do not protrude inelegantly from all corners, as so often the case where eggs are used. Hard boil a I quantity of eggs, peel them, scoop but the yolks and mash them with a fork. Chop the whites very finely and blend the two. Open a pot of ancrovey paste and beat the contents Up with the egg mixture. This will not require any seasoning l and can be spread on bread and butter and made into delightful dainty sandwiches. A little cress may be added if liked. Cucumber sandwiches are rendered inuch less insipid than usual if the cucumber is sliced very finely about two hours before the sandwiches ar« due to be made, and left to steep Ii a little vinegar, to which just a suspicion of onion has been added. Try this next time, and you will find that the sandwiches <u-e amazingly attractive. Cheese sandwiches can be dainty and economical it this method la adopted: Slightly warm some cheese, then mash it with a fork, adding a little butter, pepper, salt, and the mehest suspicion of mustard. This mixture should be spread thinly on ■ the bread and butter, and a popular sevoury sandwich will be the result. For sweet sandwiches, one has the choice of various chopped nuts, blended with preserves, or nuts alone; In fact the selection is unlimited. It is eenerally found, however, that savoury sandwiches are most popular for picnics and the sweet element can be furnished by a plentiful supply of j little cakes. » , '