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The New Zealand Railways Magazine, Volume 2, Issue 9 (January 1, 1928)



Whether for the picnic basket or the tea table, a daintily cut sandwich is always sure of a hearty welcome. White, brown, wholemeal and malt bread all make delicious sandwiches when used with appropriate “fillings.” If the butter is hard it should be creamed to a smooth paste, a process made easier by the addition of a few drops of boiling water; and too much emphasis cannot be laid on the necessity for flavouring sandwich fillings so that they have a crisp, refreshing taste. In making meat or fish sandwiches it is always best to mince or flake the mixture, being careful to remove all fat, gristle, or bones. It should then be blended with sufficient white sauce or mayonnaise dressing to make it smooth and easy to spread, while extra flavouring can be given by a few drops of tomato sauce, a little grated parsley, a suspicion of finely chopped celery, or a tiny quainty of made mustard. In the case of egg or cheese sandwiches, the mixture should be of thick, creamy consistency, neither too stiff nor yet wet and “runny”; while mixtures containing grated nuts, dried preserved fruits, crystallised ginger or chopped celery, are always nicest if mixed with a little whipped cream or mayonnaise, as this prevents their being too dry. Sandwiches made with fresh fruit, cucumber, asparagus, or tomato, should always be made at the last moment.