Women and their Work

SANDWICHES THAT ARE DIFFERENT

Suggestions for the hostess who is seeking an answer to the eternal “Where can I find something new?

SYBIL GAYFORD RHIND October 1 1926
Women and their Work

SANDWICHES THAT ARE DIFFERENT

Suggestions for the hostess who is seeking an answer to the eternal “Where can I find something new?

SYBIL GAYFORD RHIND October 1 1926

SANDWICHES THAT ARE DIFFERENT

Women and their Work

Suggestions for the hostess who is seeking an answer to the eternal “Where can I find something new?

SYBIL GAYFORD RHIND

WHEN entertaining friends for afternoon tea, or in the evening, sandwiches usually are the main stand-

by. It is difficult to get away from the everyday kind plus the usual serving of cake and ice-cream. The following sandwiches are quite novel. When arranged prettily on a flat dish, with trimmings of either lettuce or cress, they present a most fascinating and dainty appearqnce. Also they can easily be prepared beforehand.

First provide yourself with a set of round cookie cutters, also a leaf-shaped cutter and a loaf of both brown and white bread which is one day old. Cut slices of bread one quarter of an inch in thickness. Cut out the bread to the best advantage: there will be very little wasted if the different sized cutters are used as the smallest will cut out the odd corners. The crust and pieces left over should be kept until dry, then put through food-chopper and used for bread-crumbs.

Butter the shapes of bread. Spread some with soft, yellow cream-cheese to which a few drops of onion juice have been added. Place another ring of bread on top. Cut pimento stuffed olives into slices, some lengthwise, others round. Garnish top of sandwiches with these, using three pieces on each and arranging in flowerlike shape. Garnish others with half a shelled walnut. On brown bread use soft, white, cream cheese. Vary sandwiches by making some without any top layer of bread. The cut olives look very pretty placed directly on the cheese.

Some Savory Fillings

ANY filling can be used for these sandwiches.

Meat paste, or eggs done as follows

are delicious: Mash three hard-boiled egg yolks with two tablespoonfuls of butter, a dash of paprika and one.tablespoonful of anchovy sauce. Mix well together with a fork. Chop finely some of the white of egg and use for a garnish, topped with a bit of pimento from an olive.

An excellent meat paste can be made from the remains of a roast of beef or veal. Put the meat through a food-chopper using your finest cutter. Combine with butter, a small quantity of anchovy paste and a little gravy. Use a wooden spoon, or potato-masher. Beat until mixture is formed into a nice paste which will spread easily. Do not make it too stiff or it will crumble.

Another filling is made from left-over veal. Put the meat through a food-chopper, add some chopped celery and gherkin pickle. Combine with good boiled salad dressing. Spread thickly on the bread. It is difficult to tell the difference between this and chicken filling.

On some of the smallest rings of bread place one slice of cucumber which has been cut into shape with a fluted cutter. Top these with a tiny diamond shaped pieces of tomato. Do not have any top layer of bread on these. Tomato can be used for variety in place of cucumber, garnish with finely chopped olive. The more varieties you make the prettier your dish will look.

Unusual Sweet Dishes

IN PLACE of the usual serving of icecream try this for a change:

Fruit Slices—One tin of sliced pineapple. Four oranges, one quarter cup of shelled walnuts, half envelope of gelatine, half cup of halved cherries.

Drain the syrup from the pineapple.

Peel the oranges and remove all skin. Cut the fruit into small pieces. Mix together with walnuts and sprinkle with fruit sugar.

Soak the gelatine for twenty minutes in a half cup of cold water. Add enough water to the pineapple juice to make two cups._ Bring to boil. Stir in dissolved gelatine. Cool slightly then add fruit mixture. Pour into a moderate sized bowl. Chill thoroughly and put away to set. Turn on to a plate. Cut cross-wise slices about one and a half inches in thickness. Place slices on individual small plates which should have on them pretty paper doilies. Garnish each serving with whipped cream. This amount will serve six people.

Coffee Cream is also a great favorite. Take two cups of milk and scald it with two tablespoons of ground coffee. Strain the mixture. Mix together a half cup of sugar, one third of a cup of flour and a pinch of salt. Add two beaten eggs. Beat the mixture well. Pour gradually the scalded milk and coffee over this mixture. Cook it in double boiler, stirring all the time, for fifteen minutes. Cool slightly and add half teaspoonful of lemon flavoring. Pour into pretty custard cups or individual fruit comports. Top with a little whipped cream and garnish with a cherry. This makes six generous servings.

Another delicious substitute for the usual ice-cream is as follows:

Almond Whip—Whip half a pint of whipping cream to which has been added one teaspoonful of icing sugar. Take one pint of milk; heat in double boiler. Add one tablespoonful of sugar and pinch of salt. Stir into milk three tablespoonfuls of quick tapioca and cook for twenty minutes, stirring well. Add a few drops of almond essence and chill thoroughly. With fork mix the whipped cream and cold tapioca well together. Pile the mixture high into individual glass fruit comports. Place a spoonful of crushed pineapple on top of each glass and garnish with a sprinkling of dessicated cocoanut. This amount makes from eight to ten servings. Keep in cool place till required.

All these desserts are simple and inexpensive, easy both to serve and eat.

Dainty Cakes

SMALL cakes make a nice addition with any of the above recipes, the following are quite novel:

Rolled Cakes—Four egg whites, half pound of both dates and Jordan almonds, one quarter cup of fruit sugar, one teaspoon vanilla, blanched almonds. Mix with dates and put through food-chopper. Beat whites of eggs till very stiff. Add sugar slowly, then the date and almond mixture. Mix together slowly with fork. Put into deep pie-plate and bake for one hour in very slow oven. Do not allow mixture to brown. Remove from oven, cut into small squares and while hot, roll with your hands into balls the size of a walnut. This quantity makes two plates of small cakes.

Almond Fingers—Two cups flour, half cup butter, one quarter cup of fruit sugar, one egg yolk. Cream butter and sugar well together. Add beaten egg yolk and flour. Mix to stiff paste. Roll out till quarter of an inch .thick. Sprinkle with chopped almonds. Cut into dainty finger-like shapes. Bake on a greased tray in a moderate oven.