Canteen catering / prepared and issued by the Ministry of Food.

Date:
[Between 1940 and 1945]
Catalogue details

Licence: Public Domain Mark

Credit: Canteen catering / prepared and issued by the Ministry of Food. Source: Wellcome Collection.

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    3 ( Sandwich Fillings ) SANDWICH FILLINGS (1) In ali sandwiches use wheatmeal bread. Margarine or butter is not essential, particularly when the spread is soft. If, however, either is available, it adds to the value of the meal. “ Open” sandwiches are made by using one slice of bread only, and leaving the spread uncovered. Similar fillings may also be used in scones, rolls and jacket potatoes. They are also suitable for making savoury toast by piling or spreading on slices of toasted bread and reheating under the grill. (2) To give variety and something to bite on:— (a) Fry or toast the bread on the inside only and fill with a soft spread. (b) Grill or fry the sandwich after filling. (c) To make a soft spread more solid, mix in toasted oatmeal, rolled oats or browned wheatmeal bread- crumbs. (3) Use all fillings and spreads generously, so that there is a thick layer between the slices of bread. (4) The nutritional value of these sandwiches is considerably improved if served with a raw vegetable such as water- cress, lettuce, shredded cabbage, grated carrot, chopped parsley, or a mixture of these bound with mayonnaise, pickle or chutney. Spread the filling on one slice, the salad vegetable on the other and place together. Alterna- tively serve the raw vegetable as a garnish. (5) These recipes are not intended for keeping or storing. They are for immediate use, and should not be kept for longer than two days unless otherwise stated. SAVOURY SPREADS. All quantities sufficient for 100 sandwiches (approximately). (1) LENTIL SPREAD. Lentils, split peas or haricot beans a 24 Ib. Potatoes (cooked) .. es aye - <M 14 Ib. Grated carrot, raw .. ‘4 + et ie 24 Ib. Vegetable (yeast) extract + oe is 3 OZ. Seasoning Soak lentils overnight. Cook in salted water until soft and the water absorbed. Mash potato with milk, mix with lentil mix- ture and grated carrot, and beat in vegetable extract to flavour. Allow to cool.