The Monmouth inquirer., 1924-05-08
HOME HINTS
AND DIET
By INEz sEARLEs WILSON
DAINTY SANDWICHES
FOR AFTERNOON TEAS

There are infinite possibilities for
making sandwiches which rival con-
fections in attractiveness and taste. !
have often heard guests excIaim over
the lovely little cakes as they APP
preached the tea table. The lovely
little cakes" were none other than ex-
tremely beautifully made fancy sand
witches.
These little "open faced" sand
wiehes may be cut in fancy shapes
and decorated in variety of pleas
ing and palatable ways. There are any
number of spreads which may also
be used as a filling for closed sand
witches.
The decorations or spread, because
we must not think of them entirely
in terms of beauty, but also as some
thing good TO eat, may be selected
with the idea of carrying out definite
color scheme as there are many color
combinations possible.
Just word about sandwich making
In general. The bread should be fine
in texture such as is found in the
sandwich loaf made by all bakers.
1t should not be too fresh. Bread
baked the day before is easy to cut.
For the open sandwiches, the slice
should be at least quarter of an inch
thick. Be sure your knife is sharp.
Have all your tools and ingredients
ready. 1t makes the work much
simpler to have everything gathered
together on the table before you begin
operations. You will need a set OF
cookie cutters.
The ways of making the sand
wiches given below may prove help
full as we'll as suggestive of other
ideas.
If large number of people aresto
be served. make at least half of the
sandwiches of the plain or ribbon
variety, as these are made very quick
ly. 1t is usual to count on two sand
witches for each person.
Take two slices. of wheat bread and
one of brown or graham. Spread one
of the slices of wheat bread with but
ter and filling which may be cream
cheese and chopped nuts, jam or jelly.
Place the dark bread on this and
spread as before. Next, put the sec
ond piece of wheat bread in place.
Trim the edges and compress them I'M
der a weight so that they will not
fall apart when they are sliced. Slice
in ribbons" Three pieces of bread
will make five or six sandwiches.
great favorite is made with cream
cheese. the kind that comes wrapped
in tinfoil, and marmaade or jam. Cut
the bread in small round pieces and
spread with butter The cheese should
be moistened with milk or cream so
that it may be manipulated easily.
Spread it around the edges so that
they have a scalloped appearance.
Drop a spoonful Of jam or marmalade
in the center.
Ham paste, spread on diamond or
triangular shaped pieces, may have
the yolks of hard-boiled eggs sprinkied
around the edges. Put the egg yoIk
through the potato ricer. To make the
paste, run the ham through the food
chopper and mix with mayonnaise.
Green sweet peppers, chopped fines
may be used instead Of the egg yolk.
The whites of the eggs may be
mixed with anchovy paste and used as
spread or as filling.
Pastes may be made from fruits
such as dates. figs. prunes and raisins.
Tuna fish. salmon and chicken may
also be used in this way.
Candied fruits. cut in thin slices.
combine well with cheese, and the
Imagination can conjure up many ways
of using them as decoration on the
sandwich.