COOKERY.

Waikato Times, Volume 119, Issue 19889, 19 May 1936, Page 5

COOKERY.

APPETISING BCHOOL LUNCHEB. For picnics, parties and children’s -school lunches, sandwiches are a necessity, and all sorts of combinations can be produed by the intelligent housewife. Here are several useful hints on making sandwiches, given by the Cookery Expert -of The Australian Journal: — Bread for sandwiches should be at least 24 'hours old, sliced in about 3-8-in slices and spread evenly with butter. To make the butter go further, cream it with a wooden spoon or knife and gradually work in about one tablespo-on fresh milk to half a pound of butter. Both slices of bread should be buttered, because butter keeps the bread moist, and prevents the filling from soaking into the bread and making the sandwich wet and unappetising. Plan to have some of the sandwiches made from wholemeal, malt or brown bread. Wrap each sandwich in a piece of greaseproof paper to prevent drying and taking on or giving flavours to other foods. Here is a comprehensive list of sandwich fillings: The Fillings. 1. Cooked crisp bacon, minced and mixed with salad dressing; hardcooked egg, minced, may be added. 2. Grated cheese, moistened with milk or oream; -chopped olives may be added. 3. Egg, hard boiled or scrambled, with salad dressing; chopped celery may he added 4. Meat, sliced thinly, chopped or min-ced, with or without dressing. 5. Fish, tinned or fresh, bones removed, sprinkled with salt and lemon juice. 6. Liver, cooked and minced with a little bam or bacon. 7. Peanut butter. 8. Nuts and olives, chopped, and mixed with salad dressing. 9. Vegetables—(a) Cooked and chopped—French beans, peas, baked beans, grated raw carrot and cooked carrot, cooked -beetroot; (b) Uncooked—Tomato, sliced, shredded cabbage, grated carrot, lettuce, parsley, watercress, with or without dressing 10. Dried fruits with nuts or led with lemon juice. 11. Fig sandwiches —Cook the figs in the lop of a double boiler with a j small amount of water until a paste is formed. Add a few drops ol' lemon juice. Spread on thin slices of buttered bread, sprinkle, with finely chopped peanuts ami “ lop ” with slices of i buttered bread. 12. Sardine sandwiches—Remove the bones from sardines and mash to a paste. Mix with equal parts of chopped, hard-boiled eggs. Season with sail and lemon juice and pul, between thin slices of buttered bread. 13. Ginger and cheese— .Mix three parts of shredded I'heese with one part of finely chopped preser\ed gin-

per Spread on buttered bread cut thinly. Marmalade may be substituted for ginger. Jf the day is hot and the sandwiches have in he* carried a long distance, after they have been wrapped in greaseproof paper place them care fully in a damp serviette or towel and cover with lettuce leaves. Sandwiches packed in this way will keep fresh for hours, even on the warmest days.