Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-08-06

COME time ago Mrs. J. T. Weems,
of Cartersville, Ca, sent to the
Kitchen some recipes for some ia
nous English scones. Many of our
readers can testify to their delicious
ness. Now she sends to the Kitchen
some real Old World sandwich fill
ings, known as tidbits.
Mrs. Weems also notes that so
many women ask for recipes to be
repeated many times and she says
that she cuts her recipes out imme-
diately and then pastes them in an
old magazine. When they are needed
they are at hand.
English Nut Sandwiches
Cut the crusts from the end Of a
loaf of white bread or bran bread,
and spread lightly with butter. Then
cut in very thin slices. Now spread
each slice with honey. Sprinkle
thickly with finely chopped barcelona
or walnuts. Press slices together
firmly and then cut into triangles.
Cover a plate or willow bread bas-
ket with a paper dolly and pile the
sandwiches in it neatly.
Beet Root Sandwiches
Wash in plenty of water and cook
beet root until tender and then cool.
Chop very fine or CRATE, using coarse
crater. Place the prepared beet root
in a mixing bowl and add
Four tablespoons Of grated cheese,
One-hdlf teaspoon Of salt,
One-quarter teaspoon Of pdprtkG.
One-qudrter teaspoon OF mustard,
TVo tablespoons Of n,dyonndisc.
Mix thoroughly and then prepare
the bread as for nut sandwiches,
using either white, rye or whole
wheat bread.
Meat Sandwiches
Mrs. Weems brought to this coun-
try many of the Old World economies
and among them are that every tiny
scrap of meat can be utilized so that
when the bones are used for soup the
bits of meat are picked off. Also
any leftover portions of steak,
chops, stews or roast can be utilized.
Remember the old adage that willful
waste makes woeful want.
Now to prepare the filings put
cold leftover meat through the food
chopper, adding one-half onion for
each cup. Place in a mixing bowl
and add
One teaspoon of salt,
One-qunrter teaspoon Of white
pepper,
One tablespoon Of finely chopped
parsley,
One tablespoon Of Worcestershire
sauce,
Ttco tablespoons of n,dyonnaise
dressing.
Mix thoroughly and then spread
between bread prepared as directed
for nut sandwiches. Mutton, veal,
leftover ends of ham may all be
used for this dish, as we'll as the
giblets and meat picked from the
neck and carcass of the chicken. tur-
key and geese, adding the skin of
the fowl also.
Fruit Sandwiches
The sandwiches are delicious and
are served at all large entertaip ip-
ments in the British Isles. Prepare
the bread as directed for nut sand
witches, and then spread with layer
Of thick, clotted or Devonshire cream
and sprinkle with castor or pulver-
lied sugar. Now spread other slice
of the prepared bread with prepared
fruit Press firmly together and
then trim the crusts, and cut into
triangles and pile on sandwich tray
covered with handsome paper doilies.
To Prepare Fruit
Cleanse the fruit selected, and
wash and turn into a cloth. Drain,
il using berries. Chop pineapple or
cut pared peaches in slices. Well
drained, stewed or preserved fruits
{ may be used for these sandwiches.
Clotted Devonshire Cream
Place one cup OF milk in a sauce
pan and gently pour on top one-half
pint of cream. Heat slowly to sim
sSering point and then place where it
will maintain this heat for about fif-
teen minutes. Let cool and then
skim off the cream and use as d.
rected in recipe.
Vegetarian Sandwiches
Chop three tomatoes and turn into
o sieve to drain. Now CRATE sufficient
store cheese to measure one-half cup
= Place the cheese, the well-dralned
tomatoes,