SWEET SANDWICHES

Wairarapa Times-Age, 11 March 1939, Page 10

SWEET SANDWICHES

VARIETY IN FILLINGS. Sweet sandwiches make a change but should not be placed among savoury ones, as this spoils the enjoyment of both. When serving for suppers or afternoon teas it is a courtesy to use an indicating card, and for lunches they should be wrapped in grease-proof paper in separate packets. Preserved ginger is always liked — stone and chop a few dates with half as much chopped preserved ginger. Moisten with a little of the ginger syrup and use between thin slices of bread and butter. Mix some chopped nuts with grapefruit or orange marmalade and use as a filling. Mix chopped nuts with some finely chopped tart apple, and moisten with cream. A suggestion for a banana sandwich is to soften some butter and work with a little grated orange rind and juice and use this as a spread, then sprinkle with chopped nuts and cover with a layer of thinly sliced banana. A few recipes for prepared pastes:— Tomato and cheese paste. Half a pound of ripe tomatoes, skinned, quarter pound of grated cheese. Add one beaten egg, and put all in a greased double saucepan and simmer half an hour. Meat pastes:—Any kind of cooked meat can be made into paste by mincing and adding melted butter and seasoning; two different kinds of meat make a tastier paste than one kind onlv, and a sufficiency of fat, either butter or good ham fat is necessary for a satisfactory paste. Steam one pound of steak, quarter pound butter, one tablespoon anchovy sauce, half teaspoon salt, pepper, mace, and nutmeg, altogether in a basin for three hours. Mix thoroughly, putting through Qhe mincer twice before pottih£.