AFTERNOON TEA SANDWICHES.

Gisborne Times, Volume XXX, Issue 3539, 1 June 1912, Page 4

AFTERNOON TEA SANDWICHES.

Latrmrarr'j-' .. , . , „ Recipes for sandwiches of a new and attractive sort are always acceptable. and the following will be found good :

Lincoln Sandwich: Mix seme cream cheese whipped to a fluffy paste with a little cream, and season well with celery, salt, and a dash of pepper. Spread on thin slices of brown bread. Chopped olives, celery, almonds, aiid anchovies are good in turn to mix: with the cream cheese for variety.

A New French Sandwich.— Chop one small cold boiled potato, six radishes, and one small cucumber all together very fine, season and mix all together very fine, season and mix a little mayonnaise to make a proper consistency, and spread on a leaf of white lettuce, between well buttered slices of brown bread.

The juice of a small onion is an -excellent addition to the mavonnaise.

Savoury Apple Sandwich (to lie served hot at afternoon tea). — Fry silces of a large apple in butter and lay them hot on slices of buttered bread, well seasoned with pepper and salt. Brown in the oven a. moment 'before serving.

Banana Savoury Sandwich. —Slice a banan and roll the slices in grated cheese, pepper and salt. Toast in a hot oven until a delicate brown and place between thin slices of toast, buttered on the inside. * * * Sweet Sandwiches.— Pass raisins,, candied cherries, and angelica through a mincer- Spread some thin slices of white bread with cream and hll with the mixture.