DANISH “BUTTER-BREAD”

Sun (Auckland), Volume III, Issue 852, 21 December 1929, Page 24

DANISH “BUTTER-BREAD”

SOME DELIGHTFUL SUPPER SUGGESTIONS “Butter-bread” is the name given to a dish which the Danish housewife makes frequent use of in her daily menus, probably because of the wide field it opens up for originality as well as variety.

In Denmark many different kinds of “butter-bread” are eaten one after the oilier, forming a meal in themselves, but many of them served alone would make excellent luncheon or supperdishes in the hot weather. Butter-breads are so called because they are small rounds of the various kinds of sweetened and unsweetened breads. After being liberally buttered the rounds are heaped with dainty morsels of one kind and another. Suggestions

Here are a few of'the most popular “butter-breads” which should serve as an indication of the lines along which the housewife with a flair for originality may travel:

Slices of tongue are surmounted by pieces of hard-boiled egg, these again appearing as a garnish to sardines. Cold beef cut to fit the rounds of bread is covered with a thick layer of crisp fried onions; cold veal, treated in the same way, has chopped tomatoes on top in one case, while in another the “trimmings” consist of piles of very thin slices of cucumber.

Prawns mixed with a thick creamy mayonnaise is a particularly pleasing titbit, and the same dressing is used with a mixture of vegetables chopped finely and mixed with peas. All kinds of smoked fish, such as salmon, herrings, anchovies, etc., are utilised, land these could, of course, be garnished with an infinity of different dressings, such as olives, tender lettuce, etc.

Bananas sliced lengthwise on malted or spiced bread make a sweet variety of “butter-bread,” and as a completion to every Danish meal of this kind the

“butter-bread” with thin slabs of various cheeses must not be forgotten. The Danes mix herbs with one kind of cheese they make, and these give it rather a curious, but by no means unpleasant, flavour.