RECIPES FROM HOME.

Wairarapa Age, Volume XXIX, Issue 8239, 18 September 1906, Page 7

RECIPES FROM HOME.

' SALAD SANDWICHES. Prepare some bread-and-butter. Lay between the slices a little chopped salad. Then sprinkle with mayonnaise sauce. Press the sandwiches very olosely together before outting into small shapes. SARDINE SANDWICHES. Scrape the skin from the sardines and split them open; out; off tails and remove all bones. Out thin slices of white bread-and-butter, and lay the sardines between them, and season. Gut them into long, narrow bhapes, and serve nicely garnished. , HAM SANDWICHES. Take some culd boiled ham or tongue, out it up very small, and mix with it a little finely-ohopped piokle, mustaid, and pepper. Have ready some thin slices of bread-and-bntter, about an eighth of an inoh in thickness, and spread with mixture. Serve garnished with parsley and out into small shapes. CHEESE SANDWICHES. Put four ounces of good cheese, out into small pieces, into a basin with a little butter, a teaspoonful of made mustard, and some, boned anobovieq. Pound these ingredients to a smooth paste, and then spread it between thin slices of brown breai-and-butter, laying ovei the paste a little mustard and oress or finely chopped lettuce. -Oat into fanoy email shapes, EGG SANDWICHES. Boil eggs hard, as though for a salad. When quite cold, out into thin slices, season and sprinkle over them finely-chopped mustard and oress. Put the mixture between slices of brown and white, nicely-cut bread and-butter. These sandwiches can be prepared at onoe for a hurried railway journey. TOAST SANDWICHES. Cat up any cold game into very thin shoes. Butter some toast and lay meat between layers, strew shredded lettuce aver, cut into small Bhapes and serve.