SNACKS

Wairarapa Times-Age, 7 May 1938, Page 5

SNACKS

- CAN BE TASTY. Snacks of every description are becoming increasingly popular in this age of speed, when busy men and women attempt to fill their leisure hours just a little too full for comfort. So try these: Rolled Sandwiches. Cut thin slices of brown or white bread, butter, spread with suitable filling, cut off the crusts, and roll each sandwich up tightly. Dip the ends, for decoration, into finely-chopped dried parsley, sieved yolk of egg, or coralline pepper. Fairly new soft bread is most suitable for these sandwiches.

Neapolitan Sandwiches. Thin bread and butter, three or four savoury fillings of contrasting colours (i.e., tomato, foie gras, watercress and egg).

Butter the bread on both sides, then build up a large block of alternate layers of bread and filling, working the different colours in rotation, somewhat after the manner of a club sandwich. Cut off the crust and press well. Wrap the block in a greaseproof paper and leave for 12 hours on ice, heavily weighted. When required, cut into

slices across the layers of filling, and you have a sandwich of many coloured stripes. These arranged on a dish with the rolled sandwiches in the centre present a most attractive appearance. Cheese Pastry. Cheese straws and cheese biscuits are always popular, and the biscuits may be varied endlessly by being spread or sandwiched with various fillings. First, here is a recipe for the usual variety:— Three ounces of flour, 3oz grated cheese, butter, one yolk of egg, salt, pepper, cayenne, water if necessary. Add salt and other seasoning to the flour, rub the butter in finely, add the grated cheese (mixture of Parmesan or soft cheese) and sufficient yolk of egg to make a stiff paste. Cheese Straws. Roll the pastry in a strip about 3in wide and less than jin thick. Thin off the edges and cut lin straws, using the width of the strip to form the length of the straws. From the trimmings cut one ring and a half with two different-sized cutters. Bake in a quick oven for seven to ten minutes. Serve with six or eight straws slipped inside each ring to form a sheaf. Sprinkle with coralline pepper.