t lb. cold salmon 4 pint thick white sauce Seasoning Mashed potatoes Chopped parsley for garnish✪ Salmon Cream Pie Remove the skin and bones, then flake the salmon finely, mix with the sauce, heat thoroughly, and season _ to taste. Meanwhile prepare a border of hot seasoned mashed potatoes. Pour the hot salmon in the centre ~ of the border and sprinkle the potato with the chopped - ‘ parsley. To make the sauce: a Melt an ounce of butter in a saucepan. Stir in one ~ ounce of flour and stir until honeycombed. Add the milk gradually, stirring all the time. Bring to the boil and boil for three minutes. | 16 SANDWICHES FOR ALL OCCASIONS > HAT shall we take with us?” is the inevit- : \ \ / able prelude when the English climate repents of its bad behaviour, the sun shines gloriously and a whole day picnic is planned. Almost as inevitable is the inclusion of sandwiches in the menu, for they are convenient to carry, convenient to eat, palatable and variable. The virtues of sandwiches are not yet exhausted, for both savoury and sweet kinds form an interesting addi- _ tion to the tea table, and the former are great favourites with those who do not care for sweet cakes. Again, sandwiches form an economical part of the refreshment at a dance. Less known are hot sandwiches made with toast and with cooked ingredients for fillings which make appe- tising dishes for light luncheons. Square slices of bread are cut about +-inch thick, toasted, crusts re- | _ moved, and cut from corner to corner. Four or five _ of these are placed on a plate with varying items of food, such as bacon, tomato with mayonnaise, lettuce, _ chicken, inserted between each layer and garnished on top with small pieces of parsley. These sandwiches make a pleasant change from cold meat on hot summer days. A solution of the “ cold meat problem,” which may - appeal to some readers, is to make toast as above, place slices of meat between and cover with hot well- flavoured gravy. The old-fashioned idea of the plain cold meat sand- wich has been expanded into an endless variety of _ foods and combination of foods, which may be spread. on brown, white or nut bread. The sandwiches may be cut in squares, oblongs, triangles, or rolled, for special occasions such as a party or dance, by shaped 17 Se eRe nye mre te > SUMMER COOKERY BOOK biscuit cutters. The bread should be one day old, except in the case of rolled sandwiches, when it should be new. To preserve the daintiness of the sandwich, cut with .a sharp knife as thinly and evenly as possible. It is usual to remove crusts, but they need not be. wasted. Dry in the oven, break up by rolling with a — rolling pin or by putting through a mincer, sieve and use for coating food before frying. In preparing the filling, it 1s advisable to put the ingredients in a saucer or small basin, and to taste them before spreading on the bread in order to ascer- tain that sufficient seasoning has been added. Most people have experienced the horrors of re- moving the entire filling of a sandwich at the first bite, and should remember this when preparing the fillings. ‘Thus, meat should be chopped rather than cut, lettuce should be broken in small pieces with the fingers so that none of that unpleasantness will be ex- perienced, and tomatoes should be skinned before slicing. - The butter spreads more easily if creamed with a spatula or with a soft4bladed knife. To keep the sand- wiches fresh, place in greaseproof paper and enclose in a damp cloth. It is possible to obtain patent card- board boxes for carrying triangular sandwiches, and greaseproof paper envelopes for carrying sufficient for one person. Sandwich servers for separating four different varieties of sandwiches on a plate for the tea or supper table, with little flags for labelling them, may also be bought from most high-class stationers.

AI-modernized reading of the original text

t lb. cold salmon 4 pint thick white sauce Seasoning Mashed potatoes Chopped parsley for garnish Remove the skin and bones, then flake the salmon finely, mix with the sauce, heat thoroughly, and season _ to taste. Meanwhile prepare a border of hot seasoned mashed potatoes. Pour the hot salmon in the centre ~ of the border and sprinkle the potato with the chopped - ‘ parsley. To make the sauce: a Melt an ounce of butter in a saucepan. Stir in one ~ ounce of flour and stir until honeycombed. Add the milk gradually, stirring all the time. Bring to the boil and boil for three minutes. | SANDWICHES FOR ALL OCCASIONS > HAT shall we take with us?” is the inevit- : \ \ / able prelude when the English climate repents of its bad behaviour, the sun shines gloriously and a whole day picnic is planned. Almost as inevitable is the inclusion of sandwiches in the menu, for they are convenient to carry, convenient to eat, palatable and variable. The virtues of sandwiches are not yet exhausted, for both savoury and sweet kinds form an interesting addi- _ tion to the tea table, and the former are great favourites with those who do not care for sweet cakes. Again, sandwiches form an economical part of the refreshment at a dance. Less known are hot sandwiches made with toast and with cooked ingredients for fillings which make appetising dishes for light luncheons. Square slices of bread are cut about +-inch thick, toasted, crusts re- | _ moved, and cut from corner to corner. Four or five _ of these are placed on a plate with varying items of food, such as bacon, tomato with mayonnaise, lettuce, _ chicken, inserted between each layer and garnished on top with small pieces of parsley. These sandwiches make a pleasant change from cold meat on hot summer days. A solution of the “ cold meat problem,” which may - appeal to some readers, is to make toast as above, place slices of meat between and cover with hot wellflavoured gravy. The old-fashioned idea of the plain cold meat sandwich has been expanded into an endless variety of _ foods and combination of foods, which may be spread. on brown, white or nut bread. The sandwiches may be cut in squares, oblongs, triangles, or rolled, for special occasions such as a party or dance, by shaped Se eRe nye mre te > biscuit cutters. The bread should be one day old, except in the case of rolled sandwiches, when it should be new. To preserve the daintiness of the sandwich, cut with .a sharp knife as thinly and evenly as possible. It is usual to remove crusts, but they need not be. wasted. Dry in the oven, break up by rolling with a — rolling pin or by putting through a mincer, sieve and use for coating food before frying. In preparing the filling, it 1s advisable to put the ingredients in a saucer or small basin, and to taste them before spreading on the bread in order to ascertain that sufficient seasoning has been added. Most people have experienced the horrors of removing the entire filling of a sandwich at the first bite, and should remember this when preparing the fillings. ‘Thus, meat should be chopped rather than cut, lettuce should be broken in small pieces with the fingers so that none of that unpleasantness will be experienced, and tomatoes should be skinned before slicing. - The butter spreads more easily if creamed with a spatula or with a soft-bladed knife. To keep the sandwiches fresh, place in greaseproof paper and enclose in a damp cloth. It is possible to obtain patent cardboard boxes for carrying triangular sandwiches, and greaseproof paper envelopes for carrying sufficient for one person. Sandwich servers for separating four different varieties of sandwiches on a plate for the tea or supper table, with little flags for labelling them, may also be bought from most high-class stationers.

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Salmon Cream Pie

Good Housekeeping summer cookery book