Ingredients.—1 large cucumber, creamed butter, white or brown bread, salad-oil, lemon-juice or vinegar, salt and pepper.
Method.—Peel the cucumber, slice it thinly, season liberally with salt, drain on a hair sieve for 1 hour, and dry thoroughly. Now put it into a basin and sprinkle with pepper, salad-oil, lemon-juice, or vinegar, liberally or otherwise according to taste. Have ready some thin slices of bread and butter, stamp out some rounds of suitable size, place slices of cucumber between 2 rounds of bread, and press the parts well together. Dish slightly overlapping each other in a circle on a folded serviette, and serve garnished with parsley.
Ingredients.—4 ozs. of fresh butter, 1 heaped teaspoonful of curry-powder, ½ a teaspoonful of lemon-juice, salt to taste.
Method.—Beat the butter to a cream, then stir in the curry-powder and lemon-juice, and add salt to taste.
2468.—EGG AND CHUTNEY SANDWICHES.
Ingredients.—Hard-boiled eggs, chutney, white or brown bread, butter.
Method.—Boil the eggs as directed in the following recipe, shred the whites of the eggs or chop them coarsely, crush the yolks with a wooden spoon, and add chutney gradually until a moist paste is obtained. Prepare some thin slices of bread and butter, spread ½ of them with the egg mixture, add a thin layer of white of egg, and cover with more bread and butter. Press well, trim, and cut into desired shapes.
2469.—EGG AND GHERKIN SANDWICHES.
Ingredients.—3 hard boiled eggs, 1 or 2 pickled gherkins, butter, white or brown bread, creamed butter, salt and pepper.
Method.—Boil the eggs for 15 minutes, let them remain in water until quite cold, then remove the shells, and chop the whites finely. If available, pound the yolks of the eggs in a mortar with sufficient butter to form a moist paste. Or, work together in a basin until smooth and moist, then season to taste with salt and pepper. Spread some thin slices of bread and butter with the yolk of egg preparation, sprinkle lightly with chopped white of egg, and add a few very thin strips of gherkin. Cover with more bread and butter, press well together, trim off the crusts, and cut into circles, squares, or triangles. Dish neatly on a folded serviette, or lace paper, and serve garnished with parsley.