Brownsville herald. [volume] (Brownsville, Tex.) 1910-current, 1929-01-17
Dainty Sandwich
Recipes for
Tea Time
The Home Kitchen
By Jeanette Young Norton

by Je3nnetLe l0ung norton
N1EA sandwiches are quite diff
fsrsnt from those for other
service. They must be wafer
Thin with very light and tasty fill
jnrs. Seasoned buffers and the
Various fish or cheese pastes are
deal for filings. The breads must
Be AZ least q day old. and the but
Ter foftensd.
Crusts should always be removed.
Ind II ia fancy shapes. sharp cutters
must be used 80 that the edges viii
not be ragged. II they must be
made ahead OF time they VIII keep
done I'd in wax paper or folded in
v damp cloth ana put where x Is
cool but not chilling.
Cakes must be chosen that may be
tut into small blocks so they will
not soil the fingers. Small jumbles.
n~acaroons, fancy cookies. OF the
sEolland-made cheese sticks also are
popular. The latter come In tin boxes
20 they keep fresh. Rolled sweet
waters that come boxed also are
handy to keep on the emergency
thelf for special occasions. Close
grained, old-fashioned communion
bread IS ideal for sandwich making
End frequently may be gotten from
bakers who make Il for church use
IL comes in large round loaves that
put TO good advantage for this puE-
bose.
Watercress Butter.
Warm a half-pound Of unsslted
butter and work to a smooth paste
Hitl1 q small quantity OF heavy
Ercam. Add a little salt and pepper,
a teaspoonful OF sugar. a teaspoon.
4ul Of onion juice and a half cupful
OF finely chopped frssh. crisp water
cress. Ths paste shcuh be soft and
pliable. easy TO spread Whole-wheat
bread n good with this paste.
Crsaned Mushroom Paste.
Take a halfpound az fresh mush.
rooms ara sauts thsni in butter
rIntil they r slightly oOlorsd. then
drain. chop fine. and add 10 Q cup
fui az rich cream samoa Cool
slightly. spread on thin slices Of
white bread and roll on a damp cloth.
AFTER the rells ara piaced on n plate.
O. dish nla be placed over them 10
Keep them frorn unrolling. Some
shines q thrsed may have 10 he tied
bbous them until they hold their
shape but this may be removed at
serving time.
Tartar Egg Paste.
Boil six sggs hard. When done
cool. ene.l. mash the yolks fine with
n little melted butter. adding pepper,
salt. n teaspoonfll OF eugar and =
tablespoonful OF heavy cream Chop
ths egg whites ne fins as possible
then mix all together and add
enough well-made tartar u 20
make a spreading paste. The paste
should b. spread thinly on whole
wheat bread cut into rounds or OBJ
Sardine Butter Pssts.
Take a quarter-ponnt Of gnsalted
butter and work to "A pasts WITH a
little French dressing. Add a little
red pepper and a littIs papr!ka, then
work IN n generous teaspoonful OF
sRrdins paste that comes in tubes.
Work until smooth. This Is best on
white bread. Anchovy or herring
rlzy be used "a the same way.
Shrimp Paste.
Open and drain two tumhlsrs Of
large ahrlnps. then chop them a.
fine as possible. add pepper. a tea
epoonful OF Worcestershire sauce. a
soaspoonrui each Of onion juice and
thutnsy sauce, a saltspoouful Of
kgear, ana enough heavy mayor
raise 70 make the spresding paste
Spread thinly on white bread. Cut
IN trianCls or ~rectangulsr shapes.
Minced Harl and Gtow-Chow.
~iincs enough oo.S -soiled ham TO
knsks one eupful. Add two table
tocontuls Of chopped ohow-chow and
snUgh mustard sauce 20 make :
kpreading paste. This Is excellent
m wholewheat slices cut N ROUNDS
rr Cod tongue - good
Inc RI1e way.