INGENUITY WITH SANDWICHES

Taranaki Central Press, Volume IV, Issue 446, 31 May 1937, Page 3

INGENUITY WITH SANDWICHES

You may sometimes have unexpected guests for afternoon tea, and it you happen to be "cakeless" there is much to be said for a little ingenuity with sandwiches. * * * The store cupboard shelves, the fruit bowl and the larder will usually he persuaded to yield a number of delicious things, which are easy to deal with and delicious to eatL ’ * * * Savoury sandwiches added to the sweet ones will provide for all taste's, and make the absence of cakes appear a boon instead of a drawback. Here are a few hints for the making of sandwiches easily and nea.ly. * * * For the best results you juecd bread that i't a day old, a sharr knife, a jugful of vej-y hot water to dip it in, and a clean cloth to wipe it on between each slice. Butter should come out of a cooler if the weather is hot, and stand over hot water if the temperature is low. * * * Sandwiches should be trimmed before they are filled, no> afterwards, andl if there is time to let them stand for half an hour o’’ so after they are made, so much the bcrcr. * * * A tabletop of edas; or marble is their favourite resting place, and greaseproof paper or a clean damp cloth should cover them. For fruit and fish filling’s use a silver knife. * * * Almond, Honey and Lemon Juice. This makes a very tasty mixture The almonds are blanched and chopped and pounded with clear honey,

and a few drops of lemon juice. Spread this mixture between thin slices of white bread and butter. If you have some almond pas'ie this will be much easier to do up quickly. * * * Apples can be shredded, sprinkled, with orange juice and a little castor sugar, and spread between white bread and butter.

Cheese and chopped! mint leaves is another variant. Cream cheese goes well wJth either white or brown bread. It is particularly good mixed with chopped mint, leaves for brown bread and butter sandwiches. Different but equally good is a mixture of iChcese and chopped olives be_ tween white bread and butter slices. Another alternative is to add chutney to the cheese. * * * Clotted or well shipped/ cream and chopped preserved ginger make an exotic sandwich, and in this case you need not put any butter on the bread. * * * If there is time to make a little lemon icing, you can do lovely things with nu'ts or dates. Spread the Icin;g on unbuttered slices of bread, sprinkle with chopped dates, and cover with slices of bread spread with cream. * * * Sardines should be skinned and boned, and pounded with pepper and salt, and a little olive oil to make an interesting sandwich. Tomatoes are much more satisfactory if they have been sliced and mashed and mixed with a little mayonnaise, ihen simply sliced. They are much tidier to handle too. * * * Cold chicken or veal can be finely minced or pounded, and judiciously seasoned with congenial things like a scrap of bam or tongue, parsley or peas, and a little cream, or mayor;, naise for moistening purprscs. * * * These suggestions artf a little ®ut of the ordinary, and will help you to make sandwiches -which will evoke your friends’ favourable comments—for they cannot help but like them.