A GOOD SANDWICH

Wairarapa Times-Age, 29 April 1938, Page 5

A GOOD SANDWICH

IMPORTANT POINTS. FOR THE AMATEUR COOK. The first secret of a good sandwich lies in the bread. Any kind can be used that combines well with the desired filling—White, brown, wholemeal, raisin, or nut —but it should be of close, firm texture, and one day old to give the best results. The second secret of a good sandwich lies in the treatment of the butter. It should always be creamed before spreading.

I When your sandwiches are made, the ( problem of keeping them moist pre- , sents itself. Nothing is more disap- , pointing than a dry sandwich. If for , picnic use, each should be wrapped in waxed paper. Moistness is more as- , sured if wet butter muslin is wrapped i about the whole pile of paper-wrap- ■ ped sandwiches, and then a thick ■ paper of wrapping tied in place. If ’ for home use, a plate of sandwiches ■ may be covered with a dry serviette, and this with a towel wrung out of hot water. Set in the refrigerator until required. Sandwiches are more attractive if cut in rounds, triangles, oblongs, or exact squares, or treated with fancy cutters. If several kinds are made at once, it is well to cut each kind a different shape. Of all sandwiches, those made with chicken are usually considered the most delectable. Chicken lends itself best to combination with other delicately flavoured foods, and to use with white bread. Creamed Chicken Sandwich. Chop the chicken (a small amount will go a long way), add a little chopped parsley and celery salt, add chopped olives, and mix with a small amount of white sauce. Cool and spread on buttered wholemeal bread. Chicken and Almond Sandwich. Mix one cupful chopped chicken and one cupful blanched almonds, (chopped). Blend them with eight tablespoonfuls cream and season with threefourths of a teaspoonfdl salt, one quarter teaspoonful paprika, and a dash of pepper. Use with either white or wholemeal bread. Chicken and Nut Sandwich. Take 1 cupful cold chicken, J cupful pecan nut meats, J cupful celery mayonnaise. Chop the' chicken and nuts finely and add the celery, cut in thin slices. Mix with the dressing and spread on rounds or fingers of unbuttered bread, laying a lettuce leaf on the mixture. Top with a buttered round or finger. Egg Yolk Sandwich. Rub the yolks of hard-boiled eggs to smooth paste, adding melted butter, salt and pepper, and spread on wholemeal or white bread. To vary, add. a little chopped celery. Devilled Egg Sandwich. Boil three eggs hard; cool, peel, and halve. Mash the yolks with two tablespoonfuls soft butter, half a tablespoonful French dressing, half a teaspoonful Worcester sauce, and half a teaspoonful onion-juice. Work in one teaspoonful chopped olives. Spread between lightly-butter-ed slices of white bread. Egg White Sandwich. Chop the white of the eggs used in devilled egg sandwiches fine, and add to them a minced pepper, a minced gherkin, and enough mayonnaise to make a spreading paste. Use between wholemeal bread. Anchovy and Cheese Sandwich. Mix one tablespoonful anchovy paste and 1 cream cheese, a teaspoonful of olive oil, and a teaspoonful of horseradish. Spread between slices of brown bread. Fried Oyster Sandwich. Place two fried oysters on a leaf of lettuce and lay between slices of thinly-buttered bread. These are good cold. Boiled salad dressing may be added if desired. Thick creamed oysters may also be used in a sandwich. Cheese and Mint Sandwich. Mash cream cheese to a paste with a little cream, adding a pinch of salt. Put a layer on bottom slice of bread and a layer of mint jelly over it. Bread should be cut thin and buttered. Cover with another slice. Cut in fingers. Devilled Cheese Sandwich. Take cupful grated cheese. 11 tablespoonfuls devilled ham. 1 tablespoonful devilled ham, 1 tablespoonful cream, 4 slices white bread, Wor- | coster sauce to taste. Mix all to a smooth paste and spread I between thin slices of buttered bread.