Cookery for every household

Stone the olives, cut them in thin shreds, and mix them with an equal quantity of finely chopped celery. Cut some thin slices of brown or white bread and butter, spread half the number of pieces with cream cheese, and sprinkle with the olives and celery. Cover with the other pieces of bread, and press lightly together. Then trim neatly and serve garnished with parsley or some green tops of celery and a few olives. 2465. Pastry Sandwiches Puff or flaky pastry. 3 table-sps. cooked chicken or game. 1 table-sp. cooked ham or tongue. 2 table-sps. brown or white sauce. 1 yolk of egg. Seasoning. Roll out some pastry about J inch in thickness, and cut it in finger-shaped pieces. Place these on a baking sheet, brush them over with a little beaten yolk of egg, and bake them in a good oven until nicely browned and thoroughly cooked. Meanwhile prepare the mixture for filling. Chop the meat very finely, or put it through the mincing machine. Moisten it with some good sauce or whipped cream, and season to taste. When the pastry is ready, split the pieces open and remove any soft part from the centre. Put in some of the mixture and close together again. These sandwiches may be served hot or cold. Notes. — Other savoury mixtures may be used instead of the above. If to be served hot, heat the mixture first and put the sandwiches into the oven for two or three minutes after filling. 2462. Lobster Sandwiches 2 or 3 table-sps. lobster meat. Mayonnaise or white sauce. Anchovy or shrimp essence. Pickled gherkin. Seasoning. Small rolls. Butter. Take some cooked lobster meat and chop it finely, being careful to remove any pieces of shell. Put it into a basin, and moisten it with mayonnaise or some good white sauce. Season with cayenne, salt, and a few drops of anchovy or shrimp essence. Split and butter some small finger-shaped rolls. Put a spoonful of the lobster mixture in the centre of each, sprinkle it with a little chopped or shred gherkin, and put on the covers. Serve garnished with small cress. 2466. Potted Meat Sandwiches Very tasty and quickly made sandwiches can be made from all the potted meats sold in tins and jars. The paste may be spread on brown or white bread and butter, buttered biscuits, or little rolls, according to fancy, and some thinly-sliced cucumber, tomato, cress, or other salad may be added. If the paste is highly seasoned it must be used sparingly, or it may be toned down by being mixed with hard-boiled egg, or a little good thick sauce, or double cream. 2467. Rolled Sandwiches Potted meat. Brown bread. Butter. Cream the butter on a plate with an equal quantity of some tasty potted meat. If a highly flavoured paste is used, such as anchovy, a smaller proportion will be sufficient. The mixture must be delicate in flavour and of a nice smooth con- sistency. Spread this on thin slices of brown bread from which the crust has been removed, and then roll up the pieces. If white bread is preferred, the round sandwich loaf makes a very pretty shape. 2468. Salmon Sandwiches 2 or 3 table-sps. cooked salmon. 1 dessert-sp. mayonnaise or white sauce. Seasoning. Cucumber or small cress. Small rolls. Butter.