SANDWICH SUGGESTIONS

Te Ao Hou, September 1959, Page 63

SANDWICH SUGGESTIONS Savoury Fillings: Scrambled egg is easier to prepare than hard cooked egg and it makes a nicer filling. Vary the filling each time by adding a different seasoning: cress, chives, curry pow-der, a few green peas, crumpled bacon, grated cheese or chopped tomato. Meat, fish, liver, poultry or rabbit is best minced or finely chopped, and moistened with gravy or sauce to give that desirable dampness. Step up the seasoning with a spoonful of herbs, relish or chutney, as the bread tones down the flavour. Sliced meat loaf, aberdeen sausage, mince or stew is excellent sandwich material. Cheese combines admirably with almost any vegetable or fruit. Moisten with left over parsley sauce, cream soup or salad dressing. Try cheese with corn and cheese with raisins. Never discard left over vegetables, but keep them to add to next day's sandwich fillings. Potato is particularly useful to combine with savoury fillings in hearty sandwiches for teenagers.