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


NEA sandwiches are quite dtf.
ferent from those for other
service. They must bs wafer
him with very light and tasty I'LL
lnrs. Seasoned buffers and the
Various fish or cheese pastes are
Heal for filings The breads must
be az least a cay old. and q but
ter so.tened.
Crusts should always be removed.
md II IN fancy shapes. sharp cutters
must be used so that the edges viii
not be ragged. IL they must be
made ahead OF time they VIII keep
rons Up in wax paper or folded in
v damp cloth and put where IT Is
rool but not chilling.
Cakes must be chosen that mas Re
rut into small blocks 50 they viii
hot coil the fingers. Small Jumbles.
nacaroons. fancy cookies. or the
Holland-made cheese sticks also are
popular. The latter come In tin boxes
90 they keep fresh. Rolled sweet
waters that come boxed also are
handy to keep on the emergency
thelf for special occasions. Close
FTained, old-fazh!oned communion
GAEA4 - 4u-4A Az oGAAI FHA-A . a ~
md frequently NAV be gotten from
bakers who make IL for church use.
IL comes IN large round leaves that
rut 10 good advantage for this pur-
pose.
Watercress Butter.
Warm = helf-pound of unsalted
batter and work TO a smooth paste
bFith a small quantity Of heavy
Erean. Add a little salt and pepper,
a teaspoonful OF sugar. a teaspoon
fzl Of onion Juice and q half cupsul
- finely chopped frssh. crisp water
rress. The paste should be soft and
pliable. eaSv 10 spread whole-wheat
brsad 10 good with this paste.
Creamed Mushrooms Paste.
Take q halt.pound Of fresh mush.
ICONS aud saute than IN butter
until they ara slightly oclored. then
drain. chop fine. and ada to Q cup
full OF rich cTsam sauca. Cool
slightly. spread on thin slices OF
white bread and roll on a damp cloth.
After the rolls r pinced on a pate.
. dish ynsy he placed over them 20
Peep them from unrollisx. Some
shines @ thread msy have 10 he tied
bbout them until they hold their
aaape but this may be removed At
serving time.
Tartar Fog Paste.
Boil six sgGs hard. When dons
fool. shell. mash the yoiks fine with
y little melted butter. adding pepper.
salt. q tesspoonful OF sugar an1 q
tablespoonful OF heavy cream. Chop
ths egg whites as flns - possible
then mix all together and add
enough well-uade taxtar saucs 70
make a spreading paste. The paste
should b. spread thiniy on whole
wheat bread cut into rounds or OBJ
ioEgs.
Take n Quarter-pound az u~nsalted
butter and work 70 "A paste With a
little French dressing. ADD a little
1ed pepper and a little paprika. then
work in N generous teaspoouful or
sardine paste that comes IN tubes.
Work until smooth. This IL best on
white bread. Anchovy or herring
may b used "a the same way.
Shrimp Paste.
Cusn and drain two tumhlsrs OF
large shrinps, then chop them as
fine as possible. add pepper. A tea
spoonful ot Worcestershire sauce, a
reaspoonful each oe onion juice and
rhutney sauce. a ssltspoonlul OF
sugar. and enough heavy mayor
raise 70 make the spreading paste.
Spread thlnly on white bread. Cut
~ triangle or rectsnss,sr shapes
Minced Hs-n and Ghow-Chow.
Nince enough cold-sollsa ham 20
knsks enc eunful. Add two table
epocrfuls Of chopped chog-chow and
sagrTh mustard sauce 70 make 2
frruadine paste. This IS excellent
m wsholewhsat slices cut in rounds
rr squares. Cod tongue u good
lac 8Ine way.