For Dainty Sandwiches

Sun (Auckland), Volume I, Issue 262, 26 January 1928, Page 8

For Dainty Sandwiches

j Tasty Fillings That Are Popular in Summer I . The sandwich habit is growing, and | they form the principal lunch and supper dish of many busy men and women. Easy to eat, they make the perfect meal on a tray. Sandwiches, salad and coffee make a pleasant, wellbalanced supper. Always prepare sandwiches on a damp cloth, anal if each layer Is covered with oil-paper and a damp cloth they can be made the night before without losing any of their freshness. The butter should always be creamed, so that is goes on the bread evenly and smoothly. The bread itself can be cut in rounds, squares, oblongs and triangles for the sake of variety. A very popular American sandwich is made to resemble an open jam-tart, the bread being cut In rounds, covered with a meat or cheese filling, and surrounded by blobs of cream eheese to look like pastry. If ham is pounded in a mortar and mixed with mayonnaise you will have a most appetising filling.

Open sandwiches can be made by | spreading rounds of bread with savoury I butter—butter creamed and mixed with ! anchovy paste, egg-yolk, parsley, etc., then get: slim strips of anchovy, or . olive and decorate them in the same way that open jam tarts are with pastry strips. For variety, add chopped sweet pickles to meat sandwiches, and mix i 1 chicken paste with mayonnaise, and ! ■ nuts with raisins, figs and dates,! 1 pounding all together in a mortar. i Roll sandwiches are more unusual \ \ than the ordinary kind. Get a stale sandwich loaf, remove \ the crust, and cut a slice from the en- t | tire length of 'the loaf. Spread with i ! butter and the chosen filling and roll j very carefully. pressing it to keep its t shape, and wrapping it • lightly in t [ greased paper and a damp cloth when . | finished. t | When you are ready to eat it. get a < j sharp knife and cut the sandwich roll : | into slices. a These are excellent for picnics. They c j are different from the usual kind, and ) look like cakes. . i Green-pea Filling.—Cold cooked peas, j ] mashed smoothly, seasoned with salt, j 1 pepper and cayenne and moistened | s either with a little thick cream, may- j 1 onnaise sauce or slightly warmed ! s butter till soft r nd creamy, make a; I delicious filling. j t Lettuce and Nut.—Finely shred 11 some lettuce, freshly gathered, washed s and dried. Finely chop or pass through j < a mincer any kind of nuts. Mix let- j s tuce and nuts together with a thick I c salad dressing or mayonnaise or t

cream, season well and sandwich as usual. Green Butter Filling.—Finely chop two teaspoonfuls each of parsley, nas- ( turtium leaves and mustard-and cress. Add just a pinch of chopped fresh thyme and marjoram and a leaf or two , of shredded crisp lettuce. Put about i 2oz of butter in a basin and work it I well up with the parsley, etc. Season carefully and use. Fruit fillings are delightful in sum- j mer, spread either on bread or on j plain cake. Take any ripe fruit you ! like. Mash small soft kinds—such asi strawberries, raspberries, loganberries blackberries, currants and peel, l stone and thinly slice plums, apricots, pears, peaches, etc. Whip a little cream till fairly thick and either stir it into the mashed fruits and add sugar and spread like butter on slices of bread or cake; or for sliced fruits first! spread the whipped, sweetened cream ! on the cake or bread and then lay on 1 the fruit.