Mrs. Roundell's Practical cookery book

Barrington Sandwiches. — Butter some moderately thick slices of a good tin loaf, and cut them into medium-sized rounds. Lay across them, in pieces cut quite narrow, some breast of cold chicken, a quarter of an anchovy, and a thin shred of green gherkin. These form narrow bars of green, white, and red across the slices of bread. Trim the edges, and serve on a plate one laid partly over the other, like cutlets. [Mrs. G. W. Earle.'] Hot Sandwiches. — Cut some large slices from a tin new loaf of brown bread, divide them in half, take off the crust, butter them, cover them with very thin shavings of mild cheese, such as Cheddar, sprinkle them with cayenne, and make them into Sandwiches. The cheese shavings should lie a quarter of an inch thick. Place the Sandwiches on a baking sheet in a moderate oven until the cheese has melted. Serve as hot as possible. Or melt the cheese and put it between two slices of wellbuttered brown bread toast. Curried Cheese Sandwiches, — Take every scrap of rind off half a pound of mild cheese. Cut the cheese into small pieces, and pound it in a mortar with three ounces of butter and one dessertspoonful of curry paste. Cut some thin slices of bread, and make Sandwiches of the mixture. This is a good way of using odd pieces of cheese. If put into a jar and covered with a layer of clarified butter the Curried Cheese will keep for several weeks. Sweet Sandwiches. — Sweet Sandwiches are generally preferred long and narrow — say four inches long and an inch wide. They are better without butter, and the jam or whatever is spread upon them should be spread very thinly. Marmalade SWEET SANDWICHES makes one of the best Sweet Sandwiches, but any jam or fruit jelly can be used. Heather honey, with a squeeze of lemon, makes an excellent Sandwich spread on Hovis or other brown bread. The bread for Sweet Sandwiches should be cut rather thicker than for Meat Sandwiches. Stale sponge cake, with thin slices of orange from which all peel, pips, and pith have been removed, makes a good Sandwich if the orange is sliced shortly before being used. Oat-cake (see Chapter XX) cut into long fingers is excellent spread with Devonshire cream. Very small scones, the size of a florin, and made with salt as usual, are good split open and filled with Devonshire cream. The same sized scones, only made without salt, can be filled with marmalade, etc. If marmalade is used a few strips of candied peel should be put on the top of the scone. Chocolate, melted in a little hot milk and spread between slices of sponge cake, makes a popular Sandwich. FANCY BUTTERS. Fancy Butters are most useful, for they are as tempting as they are decorative. They can be served in little pats, melting on the surface of cutlets, or cold in little balls as part of a cold garnish, or they may be spread upon canapes and thus form an addition to a savoury. It is quite worth while to keep the few little things required in making Fancy Butters for this purpose only. These are : A small mortar and pestle, a small hair sieve, a small butter board and bat, and some little prints the size of a shilling for stamping the pats.