Sandwiches.
A good filling for sandwiches is to be found in any of the "potted meats" given in the foregoing section. Amongst others are
Egg Sandwiches.
These are usually made with finely chopped hard-boiled eggs. The latter alone may be used, or a little relish of some sort may be added--ketchup, tomato pulp, or chutney. Mix all to a smooth paste before using, and spread very evenly.
Egg Sandwiches (2).
Another very good way is to beat up the eggs a little, add seasoning, &c., put a bit of butter in saucepan, pour in the eggs, and cook gently till set. Stir all the time. Use when cold.
Water-Cress, Mustard-and-Cress,
and all salad vegetables are suitable for sandwiches. Most people will prefer them simply with bread and butter, so that the individual flavour may be appreciated. If any, such as lettuce or endive, are considered rather insipid, a little relish may be added as above. A tasty and novel flavour is obtained by spreading a very little Marmite Extract on the bread and butter before adding the filling proper.
Tomato Cheese Sandwiches
are among the best. The filling may be either the Tomato Paste given under Potted Savouries, or the mixture given for Scotch Woodcock or Mock Crab.
VEGETABLES.
It may seem rather supererogatory to speak of "Vegetables" distinctively, for the "unregenorate" will be inclined to declare that we have been discussing nothing else all the while. But for the benefit of such as are like the advertised domestic "willing to learn," I would say that vegetarians as a rule use fresh vegetables practically in the same way as meat eaters do, to supplement more substantial viands. No one--to my knowledge at least--ever dines off the proverbial cabbage or turnip--perhaps it would be better if they did now and then--but, that by the way. But there are vegetables _and_ vegetables. No one who has gone in for the most elementary food reform will tolerate the sodden, soap-like potatoes, or the flabby, insipid, brown papery-looking stuff, called by courtesy cabbage, which so often does duty as companion to beef, mutton, or pork. Perhaps, though, the savoury cow or pig throws a halo over all the defects of its surroundings. Be that as it may, there is need for improvement in many ways, and by this I do not mean more elaboration in dressing or serving, for this is not seldom used to disguise shortcomings which otherwise could not escape notice. But disguising defects does not remove them, and we should do well to safeguard ourselves by having our food cooked as simply and naturally as possible.
The homeliest vegetables, too, if sound, ripe, and wholesome, are infinitely to be preferred to the rare expensive sorts forced out of season or gathered barely ripe and conveyed long distances to whet jaded palates. Well, to begin with that vegetable we are supposed to live on,
Cabbage.
This may either be a choice delicacy or an unmitigated abomination. It should be fresh, green, crisp and tender, and as newly pulled as possible. Those who have gardens should leave it growing till half-an-hour before cooking. When it must be kept for some time, see that it is in a shady, cool place, and an hour or two before using; remove any tough or withered leaves, split up the stalk well into the heart, if to be used whole, and lay in a large basin of cold water. Add a handful of salt and two tablespoonfuls vinegar to each gallon of water. Although freshly pulled all leafy vegetables should be soaked in this way to remove any caterpillars, slugs, &c., for even eaters of pig and ox have a curious objection to animal food on a small scale. To cook, have ready a good-sized saucepan with fast-boiling water containing a little salt, and if the cabbage is at all old or tough, a bit of washing soda the size of a hazel nut, to each quart of water. Drain very thoroughly from the water in which soaking, and plunge into the fast-boiling water. It is most important that the water should not go off the boil as then the juices would be drawn out and wasted.