Cookery for every household

The various kinds of potted meat now on the market are all most useful for sandwich -making, and these can either be combined with the butter, or put on as a separate layer. Sandwiches may be cut in various shapes — square, triangular, oblong, or diamond, while different fancy shapes may be stamped out with a cutter, although the latter method is apt to be wasteful unless the scraps can be otherwise used up. Very dainty little sandwiches can also be made by spreading a tasty mixture on thin bread and then rolling it up, instead of putting a second piece of bread on the top. The thickness and size of the sandwiches will depend upon the purpose for which they are to be used. For afternoon tea they must be cut very thin, and nothing of a substantial nature must be offered, as it would take away the appetite for dinner which follows so shortly after. For evening refreshments they may be made more substantia], and still more so if they are to serve as a substitute for meat. Neatness and exactitude in the cutting are very necessary to the appearance of the sandwiches, and the filling used should be just moist enough to spread easily. If made too moist, they will be difficult to handle. Sandwiches should be served on a pretty serviette or lace-edged paper, and may be decorated with a little parsley, small cress, tomato, &c., according to their kind. When several different kinds of sandwiches are served at receptions, the different dishes should bear a ticket or label with the name. Little tickets in the form of a flag can be bought for the purpose. If bread sandwiches have to be kept for any length of time, they should be wrapped in a piece of damp muslin and placed in a tin box in a cool place. When required for travelling, they should be wrapped in a thin piece of damp muslin and then in grease-proof paper. SAVOURY SANDWICHES 2441. Anchovy Sandwiches 1 tea-sp. anchovy paste. 1 hard-boiled egg. 1 oz. butter. Seasoning. Brown or white bread and butter. Chop the egg, mix it with the anchovy paste and butter, and rub all through a fine sieve. Mix well and season to taste. Spread some of this mixture between thin slices of brown or white bread and butter. Trim, and cut into small neat shapes. If any of the anchovy mixture is left over, it may be put into a forcing bag with a small rose pipe and a very little forced out on the top of each sandwich. Serve garnished with parsley or small cress. Note. — Small milk biscuits may be used instead of the bread and butter. 2442. Beef Sandwiches Cold roast beef. ; A little chutney. White bread and butter. Cress, cucumber, or to- Made mustard. j mato. Cut the beef in small pieces, trimming off all skin and superfluous fat. Mix some butter with a little made mustard, and chutney cut in small pieces, adding extra salt if necessary. Spread some slices of white bread with this savoury butter, and lay thinly-sliced beef on half the number of slices. Put some thinly-sliced cucumber, or tomato, or some watercress leaves on the top, and cover with more bread. Press well together, and cut in convenient-sized pieces. Serve garnished with small sprigs of watercress. Note. — A little grated horse radish may be mixed with the butter, instead of the chutney. 2443. Minced Beef Sandwiches 3 or 4 table-sps.cold beef 1 dessert-sp. chopped pickles. Salt. Pepper.