Corny Cake
Take 1 brown teacake, and split it. Spread with 1 oz mustard butter. Fill with 2 oz corned beef, 6 thin onion rings, and 1 dessertspoonful apple chutney.
Egg ‘n Cress
Take 1 bap, and split it. Spread with 1/4 oz mustard butter. Fill with 1 nearly hard-boiled egg, mashed with 1 teaspoon thick cream. Top with cushion of well-chopped ‘box’ cress.
Ham ‘n Nut
Take 2 slices rye bread and spread with 1 oz bacon drippings or butter. Fill with 1 oz diced ham cooked until crisp then cooled. Add 1 oz roughly-crushed toasted hazelnuts bound with 1 teaspoon very thick cream or mayonnaise.
Salmon Season
Take 2 slices herb bread and spread with 1/2 oz lemon butter. Fill with 2 oz cooked salmon, loosely mashed with heaped teaspoon lemon mayonnaise. Top with thin wafers of cucumber soaked in a modicum of oil and lemon juice, salt and pepper.
Hawaiian Bite
Take 2 slices banana loaf and spread with 1 oz honey butter. Fill with 1 oz cream cheese mixed with 1 oz chopped pineapple and a pinch of cinnamon.
Crowd o’ Shrimps
Take 2 slices brown bread and spread with 1 oz watercress butter. Fill with 2 oz chopped shrimps mixed with a little thick mayonnaise. Top with cushion of picked watercress leaves.
Cheese ‘n Apple
Take 2 crispbreads and spread with 1 oz curry butter. Fill with 4 thin slices Dutch cheese. Top with ? grated apple mixed with a little mayonnaise
