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DAY FOOD GUIDE
pre-|een ó dgíag
By Îocd Groups chíld |een ddal| dda/|
MILK GROUP
cups of milk or equivalents in milk J 4 or more Z Z
products (cheese and ice cream)
MEAT GROUP
J oz. serving meat, fsh, shellfsh or Í-Z J or more Z Z
poultry; Zeggs; lcup cooked dried beans,
peas or lentils; l cup peanut butter
FRUIT AND VEGETABLE GROUP
servings of C-rich fruits and vegetables l-Z 1-¿
servings of A-rich fruits and vegetables Z
servings of potatoes, other fruits and Z Z Û1
vegetables
BREAD AND CEREAL GROUP
servings of whole grain or enriched bread J-4 4 or more J-4 Z-J
or cereal, baked goods, macaroni
OTHER
tablespoons of fat (oil, butter, margarine) Z Z-4 Z-J 1-Z
Water or liquid equivalent to make J to J cups total daily intake.
(Chart adapted from American Medical Association and reprinted with permission.)
230
SANDWICHES
I113I1 M¯ LII1WÆM¯ ÆM3H 1WH313I3£
FANCY BREADS • FILLINGS AND SPREADS
PARTY SANDWICHES • TEEN-AGE SPECIALTIES
HOT SANDWICHES ÎOZ OZÐDBÎDST • ÎOZ ÌWMOM
DOUBLE-DECKERS AND TRIPLE-DECKERS
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@ulinarycrts �nstitute
17Z7 boulh |ndíono Avenue, Lhîcogo, |ÍÍínoís óÛó1ó
INTRODUCTION
When Lord Sandwich placed a piece of meat between two pieces of bread and
pronounced it his favorite method of eating, he could hardly have been con­
scious of the revolution in habit he was starting. Nor could he have known
how large a part of the world would agree with him. Neither is it likely tat
he would recognize some of the ways in which women have used his idea to
fulfll their own purposes, for certainly the modern party and cocktail sand­
wich bears little resemblance to the clumsy one Lord Sandwich was served.
Today's sandwiches are served for almost any purpose and on all occasions,
from the rushed noonday lunch and evening snack, to the formal tea or formal
dinner with the cocktails. They are as familiar to the social butterfy as to
the many lunch box carriers and they vary in size and shape from the canape
mouthful to te open-faced sandwich that flls the luncheon plate. The modern
hostess is ever on the alert for new ideas in form and fllings. To her, this book
comes as a most welcome addition to her culinary library and an opportunity
to add to her reputation for attractive entertaining.
Copyright© 1975, 1969, 1964, by Processing and Books, Inc.
ÀÌ¡ rights reserved. Manufactured in the United States of America.
ÜÜVðLL·ÜLÜÅLÅå ÂNÜ
ÃÅ¡ÝLL·ÜLÜÅLÅå ........... 47
Club Sandwiches .............. 47
Corned Beef Club .............. 48
Fruit Sandwiches . . . . • . . . . . . . . • 48
Metropolitan Sandwich ......... 48
Midnight Feast. . . . . . . . . . . . . . . . 4 7
Party Rounds ................. 47
Pyramid Sandwiches . . . • . . . • . . . 48
Roast Pork and Egg
Club Sandwilhes ............ 48
Salmon Sandwiches . . . • . . . . . . . 48
Tomato Cheese Club ........... 47
Veal and liver Sausage
Sandwiches ................. 48
ÏÂNÜT ðÅLÂÜå ............... 5
Applesauce Bread. . . . . . . . . . . . . 5
Apricot Nut Bread............. 5
Autumn Apple Bread.......... 7
Banana-Bran Nut Bread....... 5
Banana Bread................. 6
Banana Apricot. . . . . . . . . . . . . 6
Banana Nut..:.............. 6
Banana Prune............... 6
Banana Raisin. . . . . . . . . . . . . . 6
Holiday Banana............. 6
Cheese Bread. . . . . . . . . . . . . . . . • 5
Cranberry Bread. . . . . . . . . . . . . . 7
Honey-Orange Nut Bread..... 6
Oatmeal Fruit Bread. . . . . . . . . . . 6
Orange Nut Bread............. 7
Pineapple Nut Bread. . . . . . . . . . 7
Prune Bread.................. 7
Quick Molasses Brown Bread. . . 5
Quick Nut Bread. . . . . . . . , •. . . . 6
Ï¡LL¡NÜå ÂNÜ å¥ÅLÂÜå ...... 8
Cheese Fillings................ 8
American Cheese and Bacon. . 8
American Cheese and Egg. . . . 8
American Cheese, Onion and
Anchovy....... . . . . . . . . . . 8
Cheese and Salted Almonds. . . 8
Cheese Apricot Filling. 9
Cheese Filling ............... 12
Cottage Cheese and Bacon.... 9
Cottage Cheese and Celery.... 9
Cottage Cheese and Chives. . . 9
Cottage Cheese and Egg...... 9
Cottage Cheese and Ginger... 9
Cottage Cheese, Watercress... 9
Cream Cheese and Chicken... 8
Cream Cheese and Chipped
Beef..................... 8
Cream Cheese and Chives.... 8
ÜI68BCheese 8Bü J8B... . . . 8
Cream Cheese and Marmalade 8
Cream Cheese and Nut.... 8
Cream Cheese and Pimiento.. 9
Cream Cheese-Black Walnut
Topping .................. 15
Cream Cheese Combinations.. 9
INDEX
Cream Cheese, Cucumber,
Radish................... 9
Cream Cheese, Nut, Raisin.... 9
Pineapple Cheese Topping .... 12
Sharp Cheese Filling......... 8
Chicken and Egg Sandwiches ... 10
Chicken Ham Sandw1ches . . • . . . 10
Chicken liver Sandwiches ...... 10
Chicken Sandwich Fillings . • . . . • 10
Chicken and Bacon . . . . • . . . . . 10
Chicken and Carrot. . . . . . • . . . 10
Chicken and Chestnut . . . • . . . . 10
Chicken and Mushroom ...... 10
Chicken and Pineapple . . . • . • . 10
Chicken and Tongue ......... 10
Chicken, Celery and Almond .. 10
Chicken, Celery and Olive .... 10
Novel Chicken Filling . • . . . . . , 12
Egg Sandwich Fillings .......... 12
Chopped Egg Combinations . • . 12
Egg and Anchovy. . • . . . . . . . . • 12
Egg and Catchup. . . . . . . •. . . . 12
Egg and Ham. • . • , • . . • . , . •. . 14
Egg Filling..... 16
Egg Salad...... . .... 12, 47
Fish Sandwich Fillings . . . . • • . . . 14
Clam Filling . . . . . • . . . • • • . . . • 12
Crab Meat Salad. . . . . 14
Cucumber Shrimp Crescents .. 14
Lobster Salad - .............. 14
Salmon and Cucumber ....... 14
Salmon and Nut . . ........... 14
Shrimp and Cream Cheese .... 14
Shrimp f1lling . . • . • . . . . . . . . . . 15
Tuna Salad ................. 14
Fruit and Nut Fillings .......... 15
Date and Nut. .............. 15
Lemon Nut Filling ........... 15
Nut Combinations ........... 15
Peanut.. . .. 15, 16
Peanut Butter and Banana .... 15
Peanut Butter and Jam . . , . , • , 15
Peanut Butter and Pickle... 15
Meat Fillings... . . . . . . . . . . . . . . . ¡b
Bacon and Pickle . • . . . . . . . , , , 16
Bar-B-Q Meat Loaf. ... . ... 17
Chipped Beef Cheese ........ 13
Deviled Ham Spread ......... 16
Ham Fil�ng... . ... 12, 16, 47
Ham Salad. . ......¡1¸ 16
liver and Raisin ....... . ..... 16
Liver Sausage.... . . . . . . . . . . • 16
Meat Loaf. ........ . ........ 17
Tongue . . . • . . . . . . . . . . . . . . . . . 16
Veal and Carrot • . . . . . . . . . . . . 16
Sandwich Butters ............. 19
Anchovy Butter. . . . . . . . . . . . . 19
Cheese Butter .............. 19
Chili Butter .... . ............ 19
Chive Butter .........« ...... 19
Egg Butter. ................. 19
Fil� Butter .....- ........... 19
Garlic Butter, Mild . . , . • • , . . . . 19
Garlic Butter, Strong .....• • • • 19
General Method ............. 19
Ham Butter. ...............o 19
Horse-Radish Butter .. . , .... . 19
Lemon Butter. • • • • • • . . • • • . . . 19
Mustard Butter. • • . • . • . . . . . . . 19
Olive Butter . . , . . . . . . . . . . . . • 19
Parsley Butter . , • . . . . . . . . . • • 19
Pimiento Butter. . . . . . . . . . . . • 19
Poppy Seed Butter .......... 19
Shrimp Butter . . • . . . . . . . . • • • 19
Suggestions for Garnishes . . . . . • 19
Vegetable Fillings ... ø ......... 18
Carrot and Raisin ............ 18
Grated Carrot. . . • • . . . . . . . . . . 18
Green Bean Filling ........... ¡1
Mushroom-Sour Cream . . . • . . . 15
Pineapple Slaw Filling ....... ¡1
Radish ..................... 18
Salad Sandwich Spread . . . . . • 18
Vegetable ................... 18
Vegetable and Apple ......... 18
HÜà åÂNܾ¡ÜHLå . ø ......... 38
Asparagus Crowns ............. 45
Barbecued Beef Sandwiches .... 46
Cheese Poached Egg ........... 46
Chicken Curry Sandwiches . . • . . 40
Chicken Salad Bacon Rolls ...... 42
Chicken Taco Sandwich ........ 44
Chipped Beef-Prune-Topped
Toast........ .. ... 38
Corned Beef Hash and Eggs on
Toast. ..................... 40
Creamed Egg and Asparagus .... 43
Frankfurter and Cheese ........ 44
French Fried Sandwiches ....... 38
French Toast Superb ........ .. 40
Ham Sandwiches au Gratin ..... 45
Hot S�rdine Sandwiches ....... 40
Open Cheese Sandwiches ....... 42
Open-Faced Ham Surprise... 45
Open Savory Cheese Sandwiches 40
Peanut Butter Rarebit .... . ..... 4b
Piggy Paks ......... . . . ....... 38
Pimiento 'ardine Sandwiches ... 43
Royal Chicken Sandwiches ...... 40
Salmon Sandwiches de Luxe .... 40
Sausage-Mushroom Hawaiian ... 46
Scrambled Eggs in-the-Round .. 39
Shrimp and Liederkranz ........ 40
Shrimp Boat Burgers . ......... 45
Shrimp Rarebit Sandwiches ..... 43
Shrimp Special Sandwiches ..... 43
Toasted Tomato Ham Fingers ... 46
Tuna Cranberry Rounds ........ 17
Tuna Taco Sandwiches ... . .. ... 44
•+ . = = - = e .- .- - .
Western Sandwiches ........... 17
Yard-Long Sandwich... 18
¥ÂÅÃT åÂNܾ¡ÜHLå ......... 20
Apple Rings ..... o .. ø ......ø .. 25
Apricot Banana Toast. . . . . . . . . . 22
Asparagus Roll-Ups ............ 24
Bacon Cheese Roll. ............ 27
Blue Cheese Puf-Ups .......... 28
Broiled Chicken Salad
Sandwiches . . • . . . . . . . . . . . . . . 29
Bunny Burgers ................ 25
Checkerboard Sandwiches . , , , , • 23
Cheese Chunkies .............. 23
Cheese-Nut Triangles. 14
Chicken Sandwich Supreme .... 28
Chili Rolls................. 26
Chipped Beef Cheese Diplomas .. 13
Cinn2mon Sandwiches ......... 20
Cinnamon Toast ............... 22
Cornucopia Hors d'Oeuvres ..... 27
Cornucopia Teasers ............ 27
Cranberry-Cinnamon Rolls.. 24
Currant Jelly Pufles ........... 24
Deviled Souf6 Sandwich ....... 28
East Indian Tidbits ............ 22
Egg and Anchovy .............. 12
Egg-Ham Crescents.. 14
Jack O'Lantern Faces.......... 9
lily Sandwiches.. . . . . . . . . . . . . . 27
INDEX
Lobster Hors d'Oeuvres ........ 29
Mortarboard Hats.. 13
Mosaic Sandwiches........ 20
Nippy Cheddar Savories ... 24
Open-Faced Sandwich
Suggestions ..... , ........... 21
Pimiento and Walnut. .......... 26
Pineapple Cheese Wafers..... 22
Pinwheel Sandwiches ........ 16, 20
Rainbow Sandwiches ........... 12
Ribbon Sandwiches ............ 23
Rolled Sandwiches . . , . , . . . • . . . . 26
Salad Sandwich Loaf . ø . • . • • . . . . 11
Sardine Fingers.............. 26
Savory Pinwheels........ 27
Surprise Sandwich Packages .... 15
Tile Sandwiches ............... 22
Tomato Royal Sandwiches ...... 26
Tuna Nut Rolls ................ 13
Turkey-Parsley Rolls.. 14
ÃLLN·ÂUL åÝLÜ¡ÂLáLå...., . 30
Baked Tomato Cheese
Sandwiches...... 36
Baked Bean and Frank
Bunwiches...... 32
Chicken and Pineapple ......... 33
Chicken Sandwiches de Luxe ... 33
Veal and Chicken.... 33
Cottage Cheese Dreams. 36
Cream Cheese and Peanut. ..... 30
Deviled Egg, Swiss Cheese ...... 35
Grilled Crab Meat and Egg.... 34
Ham and Cheese Rolls.. . 30
Ham and Prune Sandwiches . ... 32
Ham and Tomato Sandwiches ... 32
Rarebit Sandwiches.... 36
Roast Pork Sandwiches.... 32
Sea Tangle Sandwich .......... 30
Shrimp Sandwiches ............ 34
Skillet Beef Scramble .......... 36
Sliced Chicken Sandwiches. 33
Sliced Turkey Sandwiches ...... 32
Sloppy Joes. . . . . . . . . . . . . . .. 35
Super Sandwiches.... . .. 34
Sweet-Sour Hamburgers ....... 35
Toasted Sharp Cheese
Sandwiches ................. 36
Tuna Buns for Teens .......... 30
Tuna Sandwiches .............. 34
Zesty Hamburgers . . . . . . . . • . . . . 33
FANCY BREADS
5
BANANA-BRAN NUT
BREAD
11 cups sifted four
2 teaspoons baklng powder
¹ó teaspoon salt
½ teaspoon baking soda
' cup shortening
¹ó cup sugar
¡ egg, beaten
¡ cup whole bran cereal
¡¹ó cups mashed bananas
¡ teaspoon vanilla
½ cup chopped nuts
Sift flour, baking powder,
soda and salt together. Cream
shortening and sugar together
until fufy; add egg and beat
well. Stir in bran, mashed ba­
nanas and vanilla. Add dry
ingredients and the nuts, stir­
ring only until combined.
Spread in well-greased 9'x-
5\x23A-inch loaf pan. Bake
at 350' F. about 1 hour .
Makes 1 loaf.
APRICOT NUT
BREAD
2 cups sifted four
2 teaspoons baklng powder
1 teaspoon baking soda
1 teaspoon salt
% cup frmly packed brown
sugar
1 cup chopped walnuts or
pecans
1 cup rolled oats (quick or
old-fashioned, uncooked)
1 cup chopped dred
aprcots
1 egg, well beaten
¹A cup shorening, melted
11 cups buttermilk
Sift frst 4 ingredients together.
$tìr in sugar,nuts, rolled oats
and apricots. Add egg, short­
ening and buttermilk all at
once in center of four mix­
ture. Li ght ly stir just until
flour is dampened. Do not
beat ( mixt ur e shoul d be
l umpy) . Tur n i nt o well­
greased 10x5x3-inch loaf pan.
Bake at 375' F. 65 to 70 min­
utes. Cool. Makes 1 loaf.
QUI CK MOLASSES
BROWN BREAD
¡ cup whole bran cereal
1 cup seedless raisins
2 tablespoons shortening
¹ó cup molasses
¥ cup boiling water
1 egg, beaten
¡ cup sifted four
1 teaspoon baklng soda
¹ó teaspoon salt
¹ó teaspoon cinnamon,
optional
Combine frst 4 ingredients in
bowl. Add hot water and stir
until s hor t eni ng is melted.
Add egg; beat well. Sift last
4 ingredients together; add to
molasses mixture, stirring only
until blended. Fill 2 greased
cans (about 1-pound size) 2
full. Bake at 350' F. about
45 min. Makes 2 loaves.
APPLESAUCE BREAD
2 cups sifted four
3 teaspoons baklng powder
1 teaspoon salt
' teaspoon cloves
½ cup chopped nuts
1 egg, well beaten
¹A cup frly packed brown
sugar
¡ cup applesauce
•A cup shortening, melted
Sift first 4 ingredients to­
ge t he r . Add nut s . Bl end
brown sugar, applesauce and
shortening with beaten egg.
Add to four mixture, stirring
only enough to moisten four.
Turn into greased 8'x4'x-
21-in. loaf pan. Bake at
350'F. 50 to 60 min. Makes
1 loaf.
CHEESE BREAD
¥1 cup boiling water
¹ó cup seedless raisins
1¥ cups sifted four
¹ó teaspoon salt
¡ teaspoon baking soda
¥. cup sugar
¡ egg, beaten
1 cup grated sharp Cheddar
cheese
Pour water over raisins; let
stand 5 mn. Sift dry ingre­
dients together; stir in raisins
and water. Add egg and
cheese; beat well. Turn into
• greased 8'x4'x2'-in. loaf
pan. Bake at 350' F. 45 to
55 min. Makes 1 loaf.
Moist fragrant l oaves, fl l ed with
frui t and nuts are an i rresisti bl e
i nvitation to good sandwiches
6
OATMEAL FRUI T
BREAD
2 cups sifted four
2 teaspoons baking powder
•A teaspoon baking soda
1 teaspoon salt
1 cup rolled oats (quick or
old-fashioned, uncooked)
¹A cup shortening
' cup frmy packed brown
sugar
1 Pgg, well beaten
1 tablespoon gated orange
rind
1'. cups buttennUk
' cup cooked prunes,
pitted and chopped
' cup cooked apricots,
chopped
¹ó cup chopped walnuts
Si f t fi r s t 4 ingredients to­
gether. Stir in r ol l e d oats.
Cream shortening and sugar
together; beat in egg and or­
ange rind. Add dry ingredi­
ents alternately with butter­
mi l k, mi xi ng onl y unt i l
blended after each addition.
Stir in fruit and nuts. Turn
into greased 9x5-inch loaf
pan. Bake at 350° F. for 65
to 75 minutes. Makes l loaf.
Cream cheese-fl led banana bread
sandwiches and milk are a gOg-
ular after-school twosome for
chi ldren of any age
BANANA BREAD
13. cups sifted four
23 teaspoons baking
powder
' teaspoon salt
Y  cup shortening
% cup sugar
2 eggs, well beaten
1 cup mashed ripe bananas
Sift four, baking powder and
salt together. Cream shorten­
ing and sugar together until
light and fufy. Add eggs and
beat well. Add four mixture
alternately with bananas, mx­
ing only enough to moisten
dry ingredients after each ad­
dition. Turn into a greased
8Y2x4!x2!-in. loaf pan.
Bake at 350° F. 60 to 70
min. Makes 1 loaf.
BANANA APRICOT -Add
1 cup fnely cut dried apri­
cots to egg mixture.
BANANA NUT-Add Yz cup
coarsely chopped nuts to egg
mixture.
BANANA RAISIN-Add 1
cup s eedl es s raisins to egg
mixture.
BANANA PRUNE-Add 1
cup fnely cut dried prunes to
egg mixture.
HOLIDAY BANANA-Add
1 cup mixed, candied fruit,
FANCY BREADS
¼ cup raisins and ½ cup
coarsely chopped nuts to egg
mixture. Note: If apricots or
prunes are very dry, soak them
in war m wa t e r unt il soft.
Drain and dry well.
QUI CK NUT BREAD
1 cup chopped pecan, walnut
or hickory nut meats
2 cups sifted four
3 teaspoons baking powder
¹ó teaspoon salt
¹^ cup frmly packed brown
sugar
1 cup milk
1 egg, beaten
2 tablespoons melted
shorening
Sift the four, baking powder
and salt together. Blend in
the brown sugar. Stir in the
nuts. Combine the milk, egg
and shortening. Add to dry
ingredients all at one time;
mix. Pour into greased 8!x-
4!x2!-in. loaf pan. Bake
in moderate oven (350.F.)
about 1 hour or until lightly
browned. Makes 1 loaf.
HONEY­
ORANGE NUT BREAD
1 cup honey
2 tablespoons shortening
1 egg, beaten
1 ½ tablespoons gated
orange rd
2 ' cups sifed four
2 teaspoons baking powder
¹A teaspoon baking soda
¹ó teaspoon salt
3 cup orange joice
¾ cup chopped nut meats
Cream honey and shortcnìng
together until fufy; add egg
and orange rind. Sift dty in­
gredients and add alternately
with orange juice. Add chop­
ped nuts. Pour into greased
!oaf pan lined with waxed
paper. Bake in slow oven
(325° F.) 70 minutes. Age 2
days before cutting. Makes 1
(8x4 inch) loaf.
FANCY BREADS
ORANGE NUT BREAD
21 cups sifted four
3 teaspoons baking powder
¡¼ teaspoons salt
Î cup walnut or pecan nut
meats, chopped
cup milk
2 eggs, beaten
!A cup orange marmalade
2 tablespoons melted
shortening
Sift dry tngredients together
and add nut meats. Combine
milk, eggs, orange marmalade
and shortening. Add to dry
ingredients, mix just enough
to dampen four and pour into
greased loaf pan. Bake in
moder at e ove n (350° F.)
about 1 hour or until lightly
browned. Makes I loaf.
PRUNE BREAD
¡½ cups sifted four
¡ cup sugar
¼ teaspoon salt
¡ teaspoon baking powder
¡ teaspoon baking soda
1 cup whole-wheat four
} cup broken nut meats
¡ egg, beaten
Î cup buttermilk
1 cup prune juice
2 tablespoons melted
shortening
} cup chopped cooked
prunes
Si f t f i r s t 5 ingredients to­
gether. Stir in whole-wheat
ÜOHI BDU DH1S. Combine re­
maining ingredients and mix
well. Turn into greased loaf
pan and bake at 3so• F. about
Ì hr. Makes I loaf.
CRANBERRY BREAD
2 cups sifted fou1
¡ cup sugar
1¹A teaspoons baking powder
¹ó teaspoon baking soda
¡ teaspoon salt
¡¼ cups halved cranberries
1 cup chopped walnuts
¡ egg, well beaten
¡ teaspoon grated orange rind
•A cup orange juice
2 tablespoons melted butter
Sift frst fve ingredients to­
gether. Mix in cranberries and
nuts. Mix together egg, rind,
juice and butter. Add all at
one time to dry ingredients;
stir only to moisten dry in­
gredients. Turn into greased
(bottom only) 9x5-in. loaf
pan; bake at 350•F. 40 to 45
min. or until pick comes out
clean. Cool. Makes 1 loaf.
PI NEAPPLE NUT
BREAD
J¹A cups sifted four
¾ cup sugar
1ª/ teaspoons salt
3 teaspoons baking powder•
¹A teaspoon baking soda
¡ cup whole bran cereal
¾ cup English walnut
meats, chopped
1¹ó cups crushed pineapple,
undrained
¡ egg, beaten
3 tablespoons shortening,
melted
Sift four, sugar, salt, baking
powder and soda t oget he r.
Combine remaining ingredi­
ents and stir into dry ingredi­
ents. Bake in greased 9x4x3-
in. loaf pan at 350• F. for
I½ hrs. Makes I loaf.
7
Sandwi ches made from Autumn
Apple Bread are a "must" for
the l unch box set
AUTUMN APPLE
BREAD
¹A cup shortening
% cup sugar
2 eggs, well beaten
2 cups sifted four
¡ teaspoon baking powder
¹A teaspoon baking soda
I teaspoon slt
1½ cups coarsely grated raw
apple
¡ tablespoon grated lemon
rind
% cup chopped walnut
Cream shortening and sugar
until light and fufy; beat in
eggs. Mix and sift four, bak­
ing powder , s oda and salt.
Add dry i ngr e di e nt s alter ­
nately with grated apple to
cr eamed mixtur e . St i r i n
lemon rind and walnuts until
thoroughly blended. Turn into
greased 81x41x21-inch loaf
pan; bake at 3so• F. 50 to 60
minutes. Do not slice unt il
very cold. Makes 1 loaf.
8
FILLINGS AND SPREADS
SANDWICH FILLI NGS
Combine al l ingredients for
flling selected. Use as di­
rected in section on Party
Sandwiches(good on all Sand­
wiches) . Many sandwich fll­
ings may be stored in covered
j ars in refrigerator for several
d a y s . Fi l l i n g s ma de oÍ
chopped uncooked vegetables
should be prepared j ust be­
fore using to avoid loss of
vegetable j uices and crispness.
CHEESE SANDWI CH
FI LLINGS
AMERICAN CHEESE AND
BACON
' cup gated American
cheese
¼ cup minced cooked
bacon
. drops onion juice
1 tablespoon minced pickles
3 tabelspoons mayonna
When the fl l i ng forms part of
the decoration of the sandwi ch
it shoul d hel p to carry out the
col or scheme
AMERICAN CHEESE
AND EGG
' cup grated American
cheese
2 tablespoons chopped
pimiento
1 tablespoon minced onion
2 tablespoons minced sweet
pickle
2 hard-cooked eggs, chopped
2 tablespoons mayonnaise
AMERICAN CHEESE,
ONION AND ANCHOVY
1 cup grated American
cheese
1 tablespoon minced onion
2 tablespoons anchovy paste
1 teaspoon Worcestershire
sauce
2 tablespoons mayonnaise
CHEESE AND SALTED
ALMONDS
I cup grated American
cheese
¼ cup chopped salted
almonds
2 tablespoons mayonnaise
SHARP CHEESE
SANDWI CH FI LLI NG
2 cups tomato juice
2 tablespoons quick-cooking
tapioca
¹t teaspoon pepper
¹A teaspoon dry mustard
¹A pound cheese, grated
¼ pound dried beef, fnely
ground
' teaspoon Worcestershire
sauce
Heat tomato juice to boiling
in top of double boiler. Add
tapioca, pepper and mustard
and heat to boiling, stirring
constantly. Place over boiling
water and cook 5 minutes,
st i rri ng occ asi onal l y. Add
cheese gradually and stir until
melted. Add beef and Wor­
cestershire sauce. Cool. Makes
2Y cups .
CREAM CHEESE AND
CHICKEN
¹A cup cream cheese
� cup chopped cooked
chicken
Salt
CREAM CHEESE AND
CHIPPED BEEF
[ cup ground chipped beef
% cup cream cheese
CREAM CHEESE AND
CIDVES
1 cup cream cheese
2 tablespoons minced chives
CREAM CHEESE AND
JAM
' cup cream cheese
' cup strawberry jam
Spread each separately.
CREAM CHEESE A
MARMALADE
¹A cup cream cheese
' cup orange marmalade
Spread each separately.
CREAM CHEESE AND
NT
1 cup cream cheese
Y cup minced nut meats
(walnut, pecan or
pistachio)
FI LLINGS AND SPREADS
CREAM CHEESE AND
PIMIENTO
¡ cup cream cheese
2 tablespoons minced
pimiento
CREAM CHEESE,
CUCUMBER, RADISH
¹A cup cream cheese
¼ cup chopped cucumber
' cup chopped radishes
CREAM CHEESE, NUT,
RAISIN
¹A cup cream cheese
¼ cup mayonnaise
¼ cup gound nut meats
¹A cup ground raisins
CREAM CHEESE
COMBINED WITH:
Choped candied ginger
Chopped dates
Chopped dill pickle
Chopped green pepper
Peanut butter
CHEESE APRI COT
SANDWI CH FI LLI NG
¹ó cup dried apricots
1 cup water
2 tablespoons sugar
3 ounces cream cheese
Dash salt
Wash apricots; cut into pieces
and add water. Cover and
simmer 1 0 minutes. Add su­
gar, then cool. Cream the
cheese with apricot sauce and
add salt. Makes I¹ó cups.
COTTAGE CHEESE AND
BACON
¾ cup cottage cheese
¼ cup chopped cooked
bacon
COTTAGE CHEESE AND
CELERY
% cup cottage cheese
y cup minced celery
³A teaspoon chopped chives
1 tablespoon mayonnaise
¼ teaspoon salt
COTTAGE CHEESE AND
CHIVES
1 cup cottage cheese
2 to 3 tablespoons minced
chives
Salt
Paprika
COTTAGE CHEESE AND
WATERCRESS
¹ó cup cottage cheese
¹ó cup chopped watercress
COTTAGE CHEESE AND
EGG
¹ó cup cottage cheese
2 hard-cooked eggs, chopped
2 tablespoons chopped
pickle
2 tablespoons mayonnaise
COTTAGE CHEESE AND
GINGER
¼ cup cottage cheese
2¹ó tablespoons chopped
preserved ginger
1¹ó teaspoons preserved
ginger sirup
3 tablespoons chopped nut
meats
Hoot owl s and Jack O'Lantern
Faces-Hal loween sandwiches
so si mple that even the smal l
fry can make them
JACK O' LANTERN
FACES
¹^ cup mayonnase
1¹A cups cottage cheese
9
Y cup well-drained crushed
pineapple
Y cup chopped dates
5 teaspoons fnely chopped
crystallized ginger
30 slices Boston brown
bread
Y cup shredded coconut
Y cup pecan pieces
Combine mayonnai se with
cottage cheese. Blend in pine­
appl e , dat es and gi nger.
Spread mixture over 1 5 of
the bread rounds. With tiny
cookie cutters or a sharp
knife, cut holes i n remaining
bread rounds to resemble eyes,
nose and mouth. Place over
cheese- spread rounds. Fill
holes with some of the flling;
decorate sandwiches with co­
conut "hair, " pecan pieces in
mouth for teeth, and if de­
sired, semi-sweet chocolate
pieces in eyes. Makes 1 5
sandwiches.
¡0
CHI CKEN SANDWI CH
FI LLI NGS
CHICKEN AND BACON­
I cup fnely diced cooked
chicken, Vz cup crumbled
cri sp bacon, 1 cup fi ne­
chopped tomato and mayon­
naise or salad dressing to
moisten.
CHICKEN AND CHEST­
NUT-t cup fnely chopped
cooked chicken, ½ cup fnely
chopped boiled chestnuts ( or
substitute pecans, if desired)
½ cup chopped celery, 2
hard-cooked eggs, chopped,
½ cup chopped pimiento­
stufed olives, and mayonnaise
to moisten.
CHICKEN AND TONGUE
-1 cup fnely diced cooked
chicken, 1 cup fnely diced
cooked t ongue, ½ cup
chopped cel ery, ! / cup
chopped pi mi ento- st uffed
olives and mayonnaise or sal­
ad dressing to moisten.
CHI CKEN AND PI NE­
APPLE-2 cups fnely diced
cooked chicken, } cup diced
pineapple, ½ cup fnely
chopped green pepper, ¹ç cup
chopped walnuts and mayon­
naise to moisten.
CHICKEN AND MUSH­
ROOM-! cup fnely chopped
c o o k e d c h i c k e n , 1 cup
chopped fresh mushrooms
(sauteed in 2 tablespoons
butter and cooled), ¼ cup
fnely chopped salted al­
monds, 1 tablespoon lemon
juice, salt and pepper to
taste.
CHICKEN, CELERY AND
ALMOND-Combine fnely
chopped cooked chicken with
chopped celery and chopped
salted almonds. Moisten with
mayonnaise.
CHICKEN, CELERY AND
OL IVE-Combine chopped
cooked chicken with fnely
chopped celery and pimiento­
stufed or ripe olives. Moisten
with mayonnaise.
CHICKEN AND CARROT
-Combine chopped cooked
chicken with fnely chopped
celery and grated carrot. Sea­
son and moisten with dairy
sour cream.
Rolled sandwiches can be
hearty as well as dainty, i f
generousl y spread with meat
or chicken
FI LLI NGS AND SPREADS
CHI CKEN LI VER
SANDWI CHES
1 tablespoon instant minced
onion
1 tablespoon water
4 slices crisply fried bacon,
crumbled
1 cup fnely chopped cooked
chicken livers
¹A cup butter or margarine,
softened
¼ teaspoon dry mustard
2 tablespoons chopped
parsley
Salt to taste
Combine onion and water and
let stand about 1 0 min. Com­
bine all ingredients in a bowl
and blend thoroughly. Makes
1 cup.
CHI CKEN AND EGG
SANDWI CHES
1 cup minced cooked
chicken
2 hard-cooked egg yolks
1 teaspoon chicken stock
1 teaspoon lemon juice
1 teaspoon butter, melted
Salt and pepper
8 slices bread
Combine frst 7 ingredients.
Blend thoroughly. Spread be­
tween slices of bread. Makes
4 sandwiches.
CHI CKEN HAM
SANDWICHES
1 cup diced cooked chicken
½ cup diced cooked ham
½ cup chopped celery
% cup salad dressing or
mayonnaise
8 slices bread
Lettuce
Combine frst 4 ingredients
and blend. Spread between
slices of bread, topping with
lettuce l eaf. Makes 4 sand­
wiches.
Add chopped pickles or
olives. Use cucumber instead
of celery.
Deceptively si mpl e to prepare,
thi s l ovel y Sal ad Sandwi ch loaf
can hi ghl i ght a spri ng bufet
l uncheon
SALAD SANDWI CH
LOAF
1 (2 lb.) loaf unsliced
sandwich bread
% cup soft butter or
margrine
Ham Salad Filling
Pineapple Slaw Filling
Green Bean Filling
1 (8 oz.) pkg. cream cheese
¼ cup honey
¹A cup drained, crushed
pineapple
Remove crusts from bread
and cut lengthwise into 4
equal slices. Spread butter on
each slice. Spread slices with
fllings i n the following order
and stack : ham salad, pine­
apple slaw, green bean salad
and top with fourth slice of
bread. Press loaf frmly to­
gether. Wrap i n moisture­
vapor proof material and chill
in refrigerator until about an
hour before serving time when
loaf is "frosted". Beat cream
cheese with honey and blend
i n the pineapple. Spread on
top and si des of loaf. Chill
loaf until serving time. Serves
10 to 12.
HAM SALAD FILLING
1 cup ( lb.) gound
cooked ham
% cup sweet pickle relish
3 tablespoons mayonnaise or
salad dressing
Blend all ingredients together.
Makes ¾ cup flling.
¡T
GREEN BEAN FILLING
% cup fnely chopped,
cooked green beans
1 tablespoon chopped
pimiento
2 teaspoons minced onion
 tablespoons French
dressing
2 tablespoons mayonnaise or
salad dressing
Blend all ingredients together.
Makes ½ cup flling.
PINEAPPLE SLAW
FILLING
1 cup fnely chopped
cabbage
¼ cup drained, crushed
pineapple
¹´t teaspoon salt
J tablespoons mayonnaise or
salad dressing
Blend all ingredients together.
Makes ¾ cup flling.
NOVEL CHI CKEN
FI LLI NG
1 cup cooked white meat of
chicken, chopped
¹ó teaspoon salt·
Few grains cayenne
1 teaspoon unfavored
gelatin
4 tablespoons cold water
6 tablespoons cream
Pound chicken to a paste;
add seasonings. Soften gelatin
in water; add cream. Dissolve
over low heat. Add chicken.
Spread i n thick l ayer in 8
pan; chill unti ll frm. Divide
into squares; cut squares into
thin slices. Arrange on thin
slices of bread; cut of crsts
and cut into fancy shapes.
RAI NBOW
SANDWI CHES
8 slices white bread
8 slices whole-wheat bread
CLAM FILLING-
¹ó cup (71 oz. can)
drained, cooked clams
1 cup cottage cheese,
strained
1 tablespoon chopped green
onion
1 drop Tabasco
CHEESE FILLING-
¹ó cup shredded cheese
1 tablespoon chopped green
pepper
½ teaspoon W orcestershire
sauce
J tablespoons mayonnaise
HAM FILLING-
½ cup deviled ham
2 tablespoons chopped
cucumber
2 tablespoons mayonnaise
1 tablespoon chopped sweet
pickle
TOPPING-
¹ó cup pineapple cheese
spread
1 tablespoon milk
¼ teaspoon aromatic bitters
Combine ingredients for each
fling and the topping. Spread
clam flling on 4 slices white
bread. Spread cheese flling on
4 slices wheat bread. Spread
ham flling on 4 slices white
bread. Assemble sandwiches
by using clam flling on bot­
tom; top with cheese flli ng,
top with ham flling and an­
other slice of wheat bread.
Trim of crusts and cut each
sandwich i n half, crosswise.
Arrange sandwiches cut sides
up, and spread topping on
side edges only. Cover and
refrigerate until serving time.
Makes 8 sandwiches.
!2
FI LLINGS AND SPREADS
Rai nbow Sandwiches and a frosty
frui t dri nk make just-right re­
freshments for warm weather
entertai ni ng.
EGG SANDWI CH
FILLI NGS
EGG AND CATCHUP
4 hard-cooked eggs, chopped
3 tablespoons tomato
catchup
EGG SALAD
2 hard-cooked eggs, minced
1 tablespoon chopped
pickles
1 teaspoon chill sauce
6 small stufed olives
2 tablespoons mayonnaise
CHOPPED
HARD-COOKED EGGS
COMBINED WITH:
Chopped boned sardines or
anchovies, French dressing.
Chopped crisp bacon or boiled
ham, mayonnaise.
Chopped olives, cooked salad
dressing.
Chopped pickle, mayonnaise.
Diced cooked chicken, meat
or fsh, chopped pickles, may­
onnaise. Mi nced celery, pi­
miento, mayonnaise.
Minced oni on, mayonnaise.
Minced pickle, minced cooked
tongue, mayonnaise.
Mi nced pimientos, diced green
pepper, chili sauce, mayon­
naise.
EGG AND ANCHOVY
J hard-cooked eggs
¹4 cup butter, softened
J tablespoons anchovy paste
11 tablespoons lemon juice
S e p a r a t e e g g yolks from
whites; chop whites and set
aside. Mash yolks with the
butter. Blend i n anchovy paste
and lemon juice. Spread on
slices of bread, cut into fancy
shapes, and top each sandwich
wi t h c h o p p e d e g g white.
Makes about ¾ cup spread.
FILLINGS AND SPREADS
CHI PPED BEEF-CHEESE
DI PLOMAS
% cup sharp cheese spread
½ cup frely chopped
chipped beef
16 slices fresh white bread
Y cup melted butter
16 strips (3 X ¼ ln.) chipped
beef
Combine cheese spread and
beef. Trim crusts from bread;
spread with the flling. Roll
up each slice jelly roll fashion
and fasten With wooden pick.
Brush "diplomas" with melted
butter. Place on cookie sheet
so that rolls rest on last turn
of bread. Toast i n 400° F.
oven until golden brown. Put
a strip of dried beef around
center of each roll. Makes 16
"diplomas".
Have an open house for June
graduates and friends. Carry out
the theme with "di pl omas" and
"mortarboards" al ong wi th other
intriguing shapes
MORTARBOARD HATS
12 slices bread
1 hard-cooked egg
3 tablespoons drained,
crushed pineapple
!s teaspoon ground ginger
Dash salt
2 tablespoons mayonnaise
24 strips (1 X ¼ ln.) pimiento
Trim crusts from 6 slices
bread and cut each slice into
4 squares. Cut 6 slices bread
into 4 (l 'h-inch) circles. Re­
move yolk from white of egg
and set aside ½ of egg white.
Mash remaining white with
the yolk; add pineapple, gin­
ger, salt and ma yo n n a i s e .
Spread egg-pineapple flling
on each circle. Top flling
with a bread square to form
ß mortarboard hat. Decorate
each hat with pimiento "tas­
sel ". To form tassel knots, cut
24 tiny pieces from remaining
egg white. Makes 24 "Mortar­
board Hats".
TUNA-NUT ROLLS
' cup fnely faked tuna
T3
1 tablespoon fnely chopped
dill pickle
1 tablespoon fnely chopped
pimiento
1 tablespoon creamy French
dressing
1 3-oz. pkg_ cream cheese
1 Y tablespoons milk
7 slices fresh white bread
1 tablespoon soft butter
' cup fnely chopped
pecans
Combine frst 4 ingredients.
Blend cream cheese with milk.
Spread each slice of bread
with butter and 1 ½ table­
spoons tuna flling. Trim of
crusts. Roll up like a jelly roll.
Spread outside of rolls with
cream cheese and coat with
nuts. Wrap each roll securely
i n moisture-vaporproof mate­
rial and twist ends tightly.
Refrigerate until serving time.
To serve, unwrap and cut each
roll in half. Makes 14 rolls.
!4
CHEESE-NUT
TRI ANGLES
1 egg yolk
[ cup pimiento cheese
spread
1 tablespoon minced onion
¹A teaspoon de mustard
¹A teaspoon salt
Dash pepper
4 slices white bread
Y cup toasted, slivered
almonds
Combine frst 6 ingredients.
Spread flling on bread slices.
Trim crusts and cut each slice
into 4 triangles. Dip top of
each into almonds. Place on
greased cookie sheet and heat
in 400° F. oven 10 min. Makes
16 triangles.
EGG-HAM CRESCENTS
3 hard-cooked eggs, fnely
chopped
Y cup deviled ham
¾ teaspoon prepared
horse-radish
³A teaspoon dey mustard
3 tablespoons mayonnaise
¹A teaspoon salt
18 slices white bread
3 tablespoons soft butter
18 strips (2 X ¼-m.) pimiento
Combine frst 6 ingredients.
Cut one round and one cres­
cent from each slice bread,
u s i n g a 2'-inch c u tte r .
Spread flling on each round
and top with a crescent placed
so outside edges match. Out­
line inner curve of the cres­
cent with a strip of pimiento.
Makes 18 crescents.
TURKEY -PARSLEY
ROLLS
2 3-oz. pkgs. cream cheese
3 tablespoons milk
½ cup chopped, cooked
turkey (or chicken)
2 tablespoons chopped
toasted almonds
% cup chopped parsley
8 slices white bread
Blend cream cheese and milk.
To 2' tablespoons cheese
mixture add turkey, nuts and
1 tablespoon parsley. Spread
each bread slice with flling;
trim of crusts. Roll up slices
jelly roll fashion. Spread out­
side of rolls with remaining
cheese mixture. Roll in re­
maining parsley. Wrap each
roll i n moisture-vaporproof
material and twist ends tightly.
Refrigerate until serving time.
To serve, unwrap each roll
and cut i n half. Makes 16
rolls.
The beauty of Mosaic Sand­
wiches depends on the con­
trast between the fl lings and
the breads
FI LLI NGS AND SPREADS
FI SH SANDWI CH
FI LLINGS
SALMON AND CUCUM·
BER-Combine faked cooked
salmon wìth fnely chopped
cucumber; moisten with may­
onnaise or salad dressing.
SALMON AND NUT-Com­
bine faked cooked salmon
with chopped nuts and fnely
chopped celery; moisten with
mayonnaise.
S HRI MP AND CREAM
CHEESE-Combi ne fnel y
chopped cooked shrimp with
cream cheese. Season to taste.
TUNA SALAD-Combi ne
faked cooked t una wi t h
minced capers, a little tarra­
gon vi negar , papri ka and
moisten with mayonnaise.
LOBSTER SALAD-Com­
bi ne faked cooked lobster
with chopped pimiento-stufed
olives, chopped hard-cooked
eggs , chopped capers and
mayonnaise.
CRAB MEAT SALAD­
Combine cooked crab meat
with diced celery, minced pi­
miento, mi nced green pepper,
salt to taste; moisten with
mayonnaise.
CUCUMBER SHRIMP
CRESCENTS
' cup chopped unpared
cucumber
1 teaspoon chopped chives
1 (5¥  ounce) can shrimp,
cleaned and minced
1 tablespoon French
dressing
1 tablespoon mayonnaise
Combine cucumber, chives
and shrimp. Add dressing and
mayonnaise. Spread on but­
tered bread cut into crescent
s ha p e s . Mak e s 1' cups
spread.
For texture contrast, garni sh each
Surprise Sandwich Package with
a crisp carrot curl and a sprig of
watercress
FRUIT, NUT AND NUT
BUTTER FI LLI NGS
DATE AND NUT
½ cup gound dates
½ cup ground pecan meats
1Y tablespoons mayonnaise
1 tablespoon lemon juice
PEANUT
¾ cup chopped salted
peanuts
•A cup mayonnaise
PEANUT BUTTER AND
BANANA
¹ó cup peanut butter
Y cup mashed rpe banana
¹A cup mayonnaise
PEANUT BU'ER
AND JAM
½ cup peanut butter
½ cup .raspbery jam
Spread each separately.
PEANUT BUTTER
AND PICKLE
Y cup peanut b
?
tter
½ cup mayonnaiSe
3 tablespoons chopped
pickle
OTHER COMBI NA­
"IONS WITH NUTS
Chopped nuts and pi miento­
stufed olives.
Chopped peanuts with shred­
ded carrots, cabbage, or
apple.
Cream c h e e s e , c h o p p e d
stufed olives and chopped
nuts.
Shredded orange peel, chop­
ped nuts, raisins and cream
cheese.
Chopped fgs, dates, raisins
or prunes, with lemon juice
or mayonnaise.
Finely chopped preserved gin­
ger, cream cheese and chop­
ped nuts.
Finely shredded Cheddar or
Swiss cheese and chopped
nuts.
SURPRI SE SANDWI CH
PACKAGES
¹ A cup butter, softened
6 slices white bread
3 slices whole-wheat bread
SHRIMP FILLING­
1 4Y-oz. can shrimp,
drained and chopped
¹A cup mayonnaise
1 teaspoon lemon juice
1 drop Tabasco
MUSHROOM-
SOUR CREAM FILLING­
1 4-oz. can sliced
mushrooms, drained
1 tablespoon butter, melted
¹ó cup dairy sour cream
2 teaspoons chopped chives
7 slices tomato, ¼ inch
tbick
CREAM CHEESE-BLACK
WALNUT TOPPING-
•A cup cream cheese
2 tablespoons chopped black
'alnuts
1 teaspoon sugar
½ teaspoon salt
1 teaspoon milk
Combine i n g r e d i e n t s for
shrimp flling. Saute mush­
rooms in the butter. Cool ;
then combine with sour cream
and chives. Combine ingredi-
T5
ents for topping. Spread but­
ter on one side of each slice
of white bread and on both
sides of whole-wheat bread.
Spread about ' cup shrimp
flling over buttered side of
the white bread slices. Top
wi th whol e- wheat bread.
Spread 3 generous tablespoons
sour cream flling over each
slice of wheat bread; top with
tomato slices and remaining
white bread slices, buttered
side down. Trim of crusts and
cut each sandwich in half,
crosswise. Spread t o p p i n g
mixture over top o f each in­
dividual sandwich. Makes 6
sandwiches.
LEMON NUT
SANDWI CH FI LLI NG
3 tablespoons lemon juice
1 teaspoon grated lemon
rind
½ cup sugar
4 egg yolks, slightly beaten
1 tablespoon butter
Y cup slivered blanched
almonds
Combine lemon juice and rind,
sugar, egg yolks and butter.
Cook i n double boiler, stirring
constantly, until thick. Cool
and stir in almonds. Makes
1 cup.
¡6
MEAT FI LLINGS
BACON AND PICKLE
8 slices crip bacon,
chopped
4 medium dill pickles,
chopped
_ cup mayonnaise
DEVILED HAM SPREAD
2 (5 oz.) cans deviled ham
½ cup mayonnaise
1 cup cottage cheese
VEAL AND CARROT
' cup chopped cooked veal
' cup gated carrot
Dash salt, dash pepper
1 teaspoon lemon juice
3 tablesoons mayonnaise
LIVER SAUSAGE
½ cup chopped liver
sausage
2 teaspoons minced cooked
bacon
I teaspoons minced pimiento
½ teaspoon lemon juice
TONGUE
I½ cups minced cooked
tongue
2 tablespoons prepared
horse-radish
½ teaspoon salt
¼ cup mayonnaise
Dash cayenne
HAM SALAD
' cup chopped cooked ham
1 tablespoon chopped onion
1 hard-cooked egg, chopped
¼  cup chopped green
pepper
¹A cup mayonnaise
LIVER AND RAISIN
¹A cup chopped cooked
liver
¥ cup chopped raisins
� teaspoon salt
2 tablespoons mayonnaise
¼  teaspoon mustard
% teaspoon grated onion
� teaspoon pepper
3 tablespoons chili sauce
PI NWHEEL
SANDWI CHES
1 l-Ib. loaf unsllced bread
¹A cup butter, softened
EGG FILLING-
2 hard-cooked eggs, mashed
2 teaspoons prepared
mustard
¼  teaspoon salt
' cup salad dressing
FI LLI NGS AND SPREADS
HAM FILLING-
% cup fnely chopped
cooked ham
1 tablespoon prepared
horse-radish
¼  cup salad dressng
PEANUT FILLING-
[ cup chunky peanut butter
% cup chopped dill pickle
2 tablespoons salad dressing
Trim crusts from bread. Cut
into 6 l e n g t h wi s e slices.
S p r e a d b u t t e r on bread.
Spread I¹/ tablespoons egg
flling on ½ of each slice of
bread; spread 1 ½ tablespoons
ham flling on middle third of
each slice; spread 1 ½ table­
spoons peanut flling on re­
maining third of each slice.
Roll, jelly roll fashion, start­
ing at egg-fll ing end. Wrap
each roll in waxed paper;
chill. Slice each roll into 4
sandwiches. Place on baking
sheet; heat at 400° F. 10 min.
Makes 24 sandwiches.
Pinwheel Sandwiches
FILLINGS AND SPREADS
TUNA-CRANBERRY
ROUNDS
2 7 slices bread
³A cup tuna, faked
3 tablespoons chopped
pimiento-stufed olives
1 � tablespoons chopped
toasted almonds
� cup mayonnaise
9 slices jellied cranberry
sauce, cut 14 In. thick
¾ cup sharp cheese spread
Cut a 3-in. circle from each
bread slice. Combine next 3
ingredients and ¼ cup may­
onnaise. Place a cranberry
slice on 9 circles. Spread tuna
salad on 9 circles. Put cran­
b�rry circle on tuna circle.
Top with third circle of
bread. Combine cheese spread
with ¼ cup mayonnaise.
Spread over tops and half
way down sides of sand­
wiches. Bake at 350° F. 10
min. Makes 9 sandwiches.
Hostessing wi l l be o breeze when
you serve these qui ck 'n' easy
Tun a- Cr a nber r y Rounds -hot
sandwiches crusted with pufy
cheese and studded with ol i ves
BAR-8-Q
MEAT LOAF
1 � lbs. ground beef
¹ó lb. ground pork
¹ó cup minced onion
¼ cup minced green pepper
14 cup shredded carrot
¹ó cup milk
¹ó cup water
¹ó cup prepared barbecue
sauce
2 cups wheat fakes, crushed
2 eggs, beaten
1 ¹ó teaspoons salt
¹ó teaspoon pepper
� teaspoon sage
¼ teaspoon celery seed
¹¬ teaspoon oregano
2 bacon slices, cut In half
2 whole bay leaves
¼ cup prepared barbecue
sauce
Mix frst 10 ingredients to­
gether lightly. Blend in a
mixture of next 5 ingredients.
Pack lightly into greased loaf
pan. Arrange bacon and bay
leaves on top. Pour barbecue
sauce over loaf. Bake at
350° F. about !¼ hrs. Baste fre­
quently. Remove bay leaves.
Slice cold for sandwiches.
Serves 8.
MEAT LOAF
2 pounds beef, ground
¥  cup ground suet
¥. cup minced onion
2 cups soft bread crumbs
2 teaspoons salt
2 eggs, slightly beaten
3 tablespoons horse-radish
1 teaspoon dry mustard
T 7
¹A cup minced green pepper
3 tablespoons Worcestershire
sauce
¾ cup tomato catchup
Mix well, pack into greased
pan and bake at 350° F. 1
hour. Slice cold for sand­
wiches. Serves 8.
WESTERN
SANDWI CHES
2 tablespoons butter
1 small onion, minced
¹ó cup minced cooked bam
4 eggs, slightly beaten
¼ teaspoon salt
Dash pepper
8 slices bread, buttered
Cook onion in butter 2 min­
utes. Add ham and eggs. Cook
stirring constantly unti eggs
are slightly thickened. Add
salt and pepper. Spread be­
tween slices of buttered bread.
Makes 4 sandwiches.
!8
VEGETABLE FI LLI NGS
CARROT AND RAISIN
2 carrots, grated
½ cup chopped raisins
' cup peanut butter
Mayonnaise to moisten
RADISH
¾ cup sliced radishes
1. cup watercress leaves,
minced
3 tablespoons mayonnaise
GRATED CARROT
' cup grated carrots
½ cup grated cabbage
½ cup gound peanuts
' cup mayonnaise
VEGETABLE
1 tablespoon chopped onion
3 tablespoons chopped celery
3 tablespoons chopped
cucumber
3 tablespoons chopped green
pepper
' cup chopped lettuce
1 hard-cooked egg, chopped
¹¬ cup mayonnaise
7
VEGETABLE AND APPLE
1. cup chopped cabbage
3 tablespoons chopped apple
3 tablespoons chopped
carrot
3 tablespoons chopped
celery
1 tablespoon chopped onion
3 tablespoons chopped green
pepper
1. cup mayonnaise
SALAD SANDWI CH
SPREAD
³4 cup (about 3 medium
size) grated carrots
½ cup (about 2 stalks)
fnely chopped celery
2 tablespoons gated sharp
cheese
2 tablespoons salad dressing
1 tablespoon fnely chopped
green pepper
1 tablespoon chill sauce
¹4 teaspoon salt
¼ teaspoon monosodium
glutamate
Few grains pepper
Combine all ingredients in a
bowl. Mix together lightly
but thoroughly.
FILLINGS AND SPREADS
YARD-LONG
SANDWI CH
1 (1 lb.) loaf French bread
½ cup soft butter
8 slices bologna
8 slices process American
cheese
2 medium-sized tomatoes
2 dill pickles, cut into
lengthwise slices
Cut loaf into 1 '.-inch slices,
almost to the bottom crust.
Hollow out al ternate sections
of the loaf almost to bottom
crust. Do not cut through
crust. Spread butter in hol­
lowed-out sections. Place the
following into each buttered
cavity: one slice of bologna,
rolled; one slice of cheese,
fol<ed in half; one slice to­
mato; one slice pickle. Place
on baking sheet and heat in
400• F. oven 10 min. To serve:
slice loaf between flled sec­
tions to make 8 sandwiches.
This Yard-Long Sandwi ch wi l l
bri ng cheers from the after-the­
game crowd
Fi lLINGS AND SPREDS
SANDWI CH BUTTERS
GENERAL METHOD­
Cream b u t t e r thoroughly.
Grind fsh, meat or vegetables
to a paste and combine with
the seasoning and butter. If
mixture is not entirely smooth
rub through a sieve. Spread on
bread or toast cut into dainty
attractive shapes and garnish
appropriately or use as a base
for sandwich fllings.
ANCHOVY BUTTER
1 cup butter
¹ó cup minced anchovies
2 teaspoons lemon juice
4 drops onion juice
4 hard-cooked egg yolks
Use herring, bloaters, craw­
fsh, lobster, smoked sal mon,
whitefsh, sardines or 4 table­
spoons anchovy paste instead
of anchovies.
CHEESE BUTTER
¹ó cup butter
¼ cup grated Parmesan
cheese or 1 ' ounces
Roquefort or ' cup
snappy cheese spread
CHILI BUTER
¼ cup butter
2 tablespoons chill sauce
CHIVE BUTER
¹ó cup butter
¹A cup chopped chives
4 drops Worcestershire
sauce
EGG BUTTER
' cup butter
4 hard-cooked egg yolks
Few grains cayenne
6 drops Worcestershlre sauce
FILE BUTTER
' cup butter
1 tablespoon mé
1 teaspoon paprika
GARLIC BUTTER,
STRONG
1 to 2 cloves garlic, crushed
¹ó cup butter
GARLIC BUTTER, MILD
�ó to 1 clove garlic, crushed
¹ó cup sweet butter
HAM BUTTER
¹ó cup butter
¹A pound cooked ham,
ground
2 hard-cooked eggs, chopped
Dash pepper
HORSE-RADISH BUTTER
¹ó cup butter
¹A cup grated horse-radish
LEMON BUTR
¹ó cup butter
Grated rind 1 lemon
1 ' tablespoons lemon juice
1 tablespoon minced onion
MUSTARD BUTTER
¹ó cup butter
¼ cup prepared mustard
OLIVE BUTER
¹A cup butter
2 tablespoons chopped olives
¼ teaspoon lemon juice
PARSLEY BUTER
% cup butter
Y cup minced parsley
PIMIENO BUTER
½ cup butter
¼ cup mashed pimiento
2 teaspoons India relish,
draied
POPPY SEED BUT
¹ó cup butter
' cup hot poppy seeds,
gound
¡9
Use caraway seeds or sesame
seeds instead of poppy seeds.
SHRIMP BUTTER
1 cup butter
1 cup minced cooked
shrimp
¼ teaspoon salt
Dash paprika
1 tablespoon lemon juice
SUGGESTI ONS FOR
GARNI SHES
Red or green peppers, cut
into thin strips or circles.
Celery stufed with a savory
cheese mixture, celery curls or
hearts of celery.
Radishes cut into thin slices.
Stalks of endive stufed with
Roquefort cheese paste.
Sieved hard-cooked egg yolks.
Finely chopped hard-cooked
egg whites or egg wedges.
For sandwi ch l oaves, fl li ns that
harmoni ze or contrast i n favor,
color and texture are pleasing
20
P ART Y
Filing for ribbon, checker­
board, tile or rolled sand­
wiches should be of the type
which will become frm when
chilled in order to hold the
pieces of bread together. Sa­
vory butters of all kinds and
cream cheese mixtures are
especially good for this pur­
pose. Cream cheese may be
mixed with fsh paste, olives,
pimientos, parsley, c h i v e s ,
chopped nuts, lemon juice or
herbs to give variety in color
and favor. A small amount
of vegetable coloring may be
used to give delicate tints. Do
not use salad mixtures for
this type of sandwich.
CI NNAMON
SANDWI CHES
2 tablespoons butter
6 tablespoons sugar
2 teaspoons cinnamon
4 slices bread, toasted
Cream frst 3 ingredients to­
gether; spread on toast. Cut
into fancy shapes.
Start the fl led pi nwheel roll with
D row of stufed olives
SAND W I C H ES
PI NWHEEL
SANDWI CHES
Cut bottom, sides and end
crusts from unsliced loaf of
white or whole-wheat bread.
Spread bottom of loaf with
butter and desired flling. Cut
as thin and even a slice as
possible from bottom of loaf.
Start at ! end of the slice and
roll up tightly as a jelly roll.
Wrap in moisture-vaporproof
material; chill. Cut crosswise
into thin slices. Serve plain or
toast lightly under broiler.
STUFFED PINWHEELS­
Place a row of stufed olives
end to end along one end of
a slice of buttered bread. Roll
bread as for Pinwheel Sand­
wiches. Wrap in moisture­
vaporproof material and chill.
Slice so that each pinwheel
has a slice of stufed olive
in the center.
If desired, use small sweet
pickles instead of olives.
EGG PINWHEELSCut of
rounded ends of hard-cooked
eggs and use instead of olives
in Stufed Pinwheels.
PARTY PI NWHEELS
Spread ½ of each slice with
mixture of cream cheese and
minced parsley. Spread re­
mainder of slice with deviled
ham. Roll, starting with cheese
end. Wrap and chill. Slice
thinly.
MOSAIC
SANDWI CHES
Cut thin slices of white and
whole-wheat bread, and cut
into fancy shapes. Spread half
of each kind of bread with
butter and desired flling. Cut
small shapes from centers or
corners of unspread slices with
tiny cutters and put sand­
wiches together, using a white
and a dark slice for each. If
desired, the tiny shapes cut
from center of dark slices can
be inserted into openings of
similar shapes cut in white
slices and the white shapes
inserted into the dark slices,
rather than having the flling
of sandwich showing through
the opening. See picture,
page I4.
PART SANDWICHES
OPEN-FACED SAND­
WI CH SUGGESTI ONS
Remove crusts from loaf of
bread and slice thin. Cut into
fancy shapes-rounds, stars,
squares, diamonds, crescents,
horseshoes, t r i a n g l e s , etc.
with fancy cookie cutters.
Spread with softened butter,
cover with desired flling and
decorate with edible garnish.
Slice of tomato on bread, cut
the same size; top with slice
of h a r d - c o o k e d egg and
sprinkle with minced pickles
or parsley.
Slice of hard-cooked egg in
center of round of bread.
Garnish with border of caviar.
Garnish buttered circle of
bread with border of sieved
hard-cooked egg yolk. Fill
center with caviar, pftte de
foie gras or ground cooked
chicken livers. Place a slice of
stufed olive in center.
Place a slice of smoked sal­
mon on bread slice. Garnish
with spray of dill or thin
slice of sweet or dill pickle.
Cut bread into d i a mo n d
shape. Top with a sardine
and row of radish slices on
each side of sardine.
Arrange strips of kippered
herring across slice of but­
tered rye bread. Sprinkle
minced onion between strips.
Cut bread into d i a mo n d
shape, spread half with cream
cheese and half with tart j elly.
Cover jelly with slices of ripe
banana.
Spread white bread with or­
ange marmalade and garnish
with halves of seedless grapes.
Slice an apple crosswise, cut
out core, place on round of
buttered bread and fll center
of apple with a grape, a cherry
or a spoonful of jelly or pea­
nut butter.
Slice of roast chicken, turkey
or cured ham on whole-wheat
bread. Garnish with slices of
cranberry jelly cut into fancy
shapes.
Cover small squares of but­
tered bread with chopped or
sliced hard-cooked eggs; ar­
range a row of anchovy or
herring fllets d i a g o n a l l y
across bread.
Spread diamond of bread with
mayonnaise, place slice of
hard-cooked egg in center and
small slices of cucumber on
each end.
Cut meat from cooked lobster
2\
claw into halves, place on
buttered bread and garnish
with mayonnaise and sprigs
of dill.
Place row of sliced stufed
olives across center of bread.
Decorate on each side with
mayonnaise forced through a
pastry tube.
Slice of boiled ham cut to ft
shape of bread. Garnish with
strips of pickled beets.
Mix grated uncooked carrots
with enough honey to hold
together and spread on whole­
wheat bread.
Cut slice of bread into dia­
mond shape and spread 1 end
with thick cranberry sauce.
On other end place slice of
meat loaf cut to ft bread.
Cut slice of bread into rec­
tangle. Spread with mayon­
naise, arrange a slice of hard­
cooked egg at one end and bits
of green pepper to resemble
stem and leaves of a fower.
Spread crackers with mayon­
naise, cover with thin slice of
pared cucumber and garnish
with rosette of soft sharp
cheese.
Slice the pi nwheel roll so that a
slice of stufed olive garnishes
the center


 
   
I
 
Two l ong sl i ces of white breod
and two of whole-wheat start
the Ribbon Sandwich
EAST I NDIAN
TI DBITS
(picture page 24)
¾ cup chopped, cooked
chicken
¥ cup chutney, fnely
chopped
� teaspoon curry powder
% cup mayonnaise or salad
dressing
6 slices white bread
Combine frst 3 ingredients
with 3 tablespoons mayon­
naise. Spread on bread slices;
trim of crusts and cut slices
crosswise into 4 equal strips.
Spoon 1 teaspoon of mayon­
naise on top of each strip.
Place on greased baking sheet
and heat i n 400° F. oven 5
minutes. Makes 24 tidbits.
PI NEAPPLE CHEESE
WAFERS
3 ounces cream cheese
3 tablespoons mayonnaise
' cup chopped pecan meats
½ cup drained crushed
pineapple
Crisp cracker
Blend cheese and mayonnaise;
add pecan meats and pineap­
ple. Spread on crisp crackers
or whole-wheat bread. Makes
24 wafers.
CI NNAMON TOAST
Remove crusts from loaf of
bread and cut slices 1 � inches
thick. Cut each slice into 3
strips and toast each on all
sides. Dip into melted butter,
then roll quickly in mixture
of ½ cup confectioners' sugar
and 2 teaspoons cinnamon.
TI LE SANDWI CHES
1 unsllced loaf white bread
1 unsllced loaf whole-wheat
bread
% cup softened butter,
sandwich butter or
cream cheese flling
Cut all crusts from white and
whole-wheat bread. Cut a
l -inch slice lengthwise from
bottom of white loaf. Cut this
slice lengthwise into 2 strips,
l xl inch. Cut 2 similar strips
from whole-wheat loaf. But­
ter 1 side of each strip and
press each white strip together
with a whole-wheat strip.
Spread top of these combined
strips with butter and place
buttered sides together so that
the white sections are op­
posite whole-wheat sections.
Press together and wrap in
waxed paper. Chill until butter
or flling is frm, about 2
hours. Slice and serve.
APRI COT BANANA
TOAST
Toast bread on 1 side and
butter the other side. Spread
with mashed cooked dried
apricots. Cover with slices of
banana and sprinke with
brown sugar and a little cin­
namon. Arrange on preheated
broiler rack and broil slowly
until brown sugar is melted.
Chi l l the 0| bboo 5oodw| cb l oaf
wel l before cutti ng i t into sl ices
22
PARTY SANDWI CHES
Four ri bbon sandwiches, two
i nverted make the checkerboard
RIBBON SANDWI CHES
Cut all crusts from unsliced
loaf of bread. Spread bottom
of loaf thinly with butter and
desired flling, then cut a thin
slice from bottom of loaf.
Spread bottom again with but­
ter and the same or diferent
flling, cut a second slice
lengthwise from loaf of same
thickness as before and con­
tinue unti as many slices as
desired are prepared. Repeat
same procedure with a loaf of
wh o l e - wh e a t bread. Place
white and whole-wheat bread
slices together in alternate
layers with flling and butter
between, using 3, 4, or 5
layers depending upon thick­
ness of slices. Use white bread
for top and bottom, with an
unbuttered slice on top. Press
layers together l ightly to make
a compact loaf. Chill and sl ice
bread down across layers to
make thin sandwiches.
CHECKERBOARD SAND­
WICHES-Proceed as for rib­
bon sandwiches, but cut all
the slices '´ inch thick and
use only 4 layers. To be suc­
cessful all slices must be as
uniform in thickness as pos­
sible and the flling must be
spread evenly. Cut loaf of
ribbon sandwiches into ½-
inch slices and spread slices
with butter and flling. Pile 4
of these slices one above the
other, with the strips of bread
all running in the same direc­
tion and with dark strips
above light strips and light
strips above dark in checker­
board design. Place the top
slice buttered side down. Press
stack together frmly. Make
similar stacks of remaining
slices, chill thoroughly and
cut each stack into thin slices.
23
CHEESE CHUNKI ES
(Picture page 24)
1 l-Ib. loaf unsliced white
bread
Ya pound process American
cheese
Y cup melted butter
1 teaspoon paprika
Remove crusts from bread
and cut loaf crosswise into 6
( ! Y2 in. ) slices. Cut each
slice i nto 4 equal-sized chunks.
Cut cheese into 'xl -in. sticks.
Hollow out part of the center
of each bread chunk, using
scissors. Insert 8 cheese stick
i n each bread chunk. Brush
with melted butter. Sprinkle
with paprika. Place on greased
baking sheet and heat in
400° F. oven for 5 min.
Makes 24 cheese chunks.
Well pressed together and chi l led,
the checkerboard will hol d to­
gether when it i s sliced
ASPARAGUS ROLL-UPS
24 (JY ln.) cooked geen
asparagus tips, drained
� cup French dressing
24 slices white bread
% cup Roquefort cheese
spread
Dash paprika
Marinate asparagus in French
dressing. Spread bread slices
with cheese spread. Sprinkle
with paprika. Trim crusts
from bread. Place asparagus
tip on top of cheese at one
end of bread slice and imme­
di ately roll up jelly-roll fash­
ion. Arrange on a baking
sheet so that rolls rest on
last turn of bread. Place un­
der broiler about 3 mi n. , or
unti l rolls are golden brown.
Makes 24 roll-ups.
NI PPY CHEDDAR
SAVORI ES
Cream � cup butter and 4
oz. shredded, sharp Cheddar
cheese; mix in 2 tablespoons
mayonnaise, 1 teaspoon pre-
pared mustard, 1 teaspoon
lemon j uice and � teaspoon
celery salt. Spread on 1 2
slices trimmed bread. Roll
and broil as for Asparagus
Roll-Ups.
CRANBERRY­
CI NNAMON ROLLS
12 slices white bread
2 tablespoor soft butter or
margarine
¹ó cup crushed jellied
cranberry sauce
¹A cup melted butter
3 tablespoons cinnamon
sugar
Trim c r u s t s from bread.
Spread slices with soft butter
and cranberry sauce. Roll
each slice jelly-roll fashion
and fasten with a wooden
pick, if necessary. Brush rolls
with melted butter and roll in
cinnamon sugar. Place on a
baking sheet so that rolls rest
on last turn of bread. Toast
under broiler about 3 min. , or
until golden brown. To serve,
cut each roll in half. Makes
24 rolls.
Party Medley - From top, clock­
wise: Apple Rings (recipe oppo·
site), Cranberry-Ci nnamon Rol l s,
Cheese Chunki es (recipe, p. 23),
Currant Jell y Puf es, East I ndi an
Tidbits (recipe, p. 22), and, i n
center, Asparagus Rol l -Ups
CURRANT JELLY
PUFFLES
12 slices white bread,
toasted
1 egg white
3 tablespoons currant jelly
Cut each slice of toast into 4
( ! ! in. ) circles with a cookie
cutter. Beat egg white until it
begins to stifen. Add jelly and
continue beating until stif
peaks are formed. Pile about
1 teaspoon of the meringue
on each toast round. Place on
a greased baking sheet and
place i n a 400° F. oven for
5 min. , or until meringue is
lightly browned. Makes 48
pufes.
PART SANDWI CHES
APPLE RI NGS
24 slices white bread,
toasted
¹ó cup soft butter or
margarine
24 slices bacon, chopped
24 slices (V  in. thick) cored
apple
¾ lb. process American
cheese, shredded
Cut each slice of toast into a
3-in. circle with a cookie cut­
ter. Butter toast rounds. Fry
chopped bacon until crisp;
spread on absorbent paper to
drain. Saute apple slices on
both sides in some of the
bacon fat remaining in skillet.
Place apple slices on toast
rounds. Combine crisp bacon
with the cheese and sprinkle
over apple slices. Arrange on
a greased baking sheet and
place under broiler for about
2 min. , or until cheese is
melted. Makes 24 rings.
BUNNY BURGERS
1 lb. ground beef
¹A cup fnely chopped onion
¹A cup catchup
1 teaspoon salt
2 teaspoons prepared
mutard
¹A teaspoon W orcestershire
sauce
4 san dwlch buns, sliced
8 (1 oz.) slices process Swiss
cheese
J carrots
Chives
1 (2 in.) strip pimiento
Combine beef, onion, catchup,
salt, mustard and Worcester­
shire sauce. Spread ! cup of
the mixture over the cut side
of each bun half. Arrange
buns on a baking sheet and
place in 400° F. oven about 15
25
min. , or until lightly browned.
Meanwhil e, cut carrots into
lengthwise slices about ½-in.
thick. Then cut ears from
slices, about 3! in. long and
¼ in. wide at widest part,
pointing them at one end. Cut
chives into 1 !-in. lengths fo;
the whiskers and the pimiento
into ! -in. squares for noses.
Cut each slice of cheese into
rounds, using a 3-in. cutter.
Cut out eyes and mouth from
chees e s l i ces . Pl ace over
browned meat. Return t o oven
1 or 2 min., or until cheese
begins to soften. Place carrot
"ears," chive "whiskers" and
pimiento "nose" into position.
Makes 8 sandwiches.
Made - to - order small fry party
fare - Bunny Burgers, potato
chi ps, ice cream, gi ngerbread men
and hot chocol ate
Dai nty sandwiches such as these
guarantee the success of any tea
or bri dge party
PI MI ENTO AND WAL­
NUT SANDWI CHES
' cup chopped English
walnut meats
¹Z cup chopped pimientos
3 ounces cream cheese
' cup mayonnaise
¹s teaspoon salt
Butter
Brown or nut bread
Mix walnut meats with pi­
mientos, cream cheese, may­
onnai se and s al t . Spread
bet ween but t ered sl i ces of
brown or nut bread. Makes 12
sandwiches.
TOMATO ROYAL
SANDWI CHES
¹A cup butter
¹A pound Roquefort cheese
¹A cup Worcestershire sauce
6 slices bread
Sliced tomatoes
Lettuce
Cream butter and cheese thor­
oughly. Add Worcestershire
sauce and beat until smooth.
Spread on unbuttered slices of
bread. Top with thin slices of
tomato and garnish with let­
tuce. Cut into quarters and
serve as an appetizer or with
a plate of cold cuts. Makes
6 sandwiches.
SARDI NE FI NGERS
Cut thinly sliced bread into
long narrow strips, and brown
on one side in butter. Roll
whole sardines in grated Par­
mesan cheese and place one
on untoasted side of each
piece of bread. Sprinkle with
salt and brown quickly under
broiler. Garnish with tiny
sprigs of parsley and serve
at once.
ROLLED
SANDWI CHES
Cut crusts from thin slices of
bread, spread wi t h a cheese
flling, roll and fasten with
toothpicks. Place under broiler
and toast lightly on all sides.
Remove toothpicks and serve
i mmediately.
CHI LI ROLLS-Cr eam 3
ounces snappy cheese, 2 table­
spoons chili sauce and 1 tea­
spoon minced onion together.
Spread on bread and proceed
as above. Makes 8 sandwiches.
Rolled cheese sandwi ches, hot
ond crispy from the broiler, gi ve
pl easant variety to the sandwi ch
tray
26
PARTY SANDWI CHES
"Ani mal " sandwiches, deviled­
egg "sai l boats," a cupcake and
glass of mi l k-a fne menu for
a "pi nt-size" party
SAVORY PI NWHEELS
¹A cup butter
½ cup gated sharp cheese
2 tablespoons chopped
parsley
1 teaspoon prepared mustard
1 tablespoon tomato catchup
1 teaspoon Worcestershlre
sauce
6 thin slices bread
Cream butter and cheese with
next 4 ingredients. Spread
generously on bread slices
(crusts removed). Roll like a
jelly roll; fasten with wooden
picks. Wrap in waxed paper;
chill ! hr. or longer. To serve,
cut into thin slices and toast
under broiler. Makes 48 pin­
wheels.
CORNUCOPI A
TEASERS
2 tablespoons meat or fsh
paste
2 tablespoons sieved
hard-cooked egg
2 tablespoons softened butter
Few drops lemon juice
Dash cayenne
4 thin slices white bread
Combine meat paste, egg, but­
ter and seasonings. Blend well,
spread on bread, trim of
crusts and cut each slice into
4 squares. Roll each into a
cornucopia; fasten with a
wooden pick. Place in shal­
low pan; cover closely and
chill 1 to 2 hrs. Remove picks
and garnish as desired. Makes
16 cornucopias.
C OR NUC OP I A HO RS
D'OEUVRESOmit chi ig,
brush cornucopias lightly
with melted butter, place un­
der broiler until toasted. Re­
move wooden picks.
27
LI LY SANDWI CHES
Cut thin slices of bread into
2V2 -inch squares, removing all
crusts. Spread with butter and
flling. Using 1 corner of
bread as stem end and oppo­
site corner as fower end of
lily, roll 1 of remaining cor­
ners to center as a cornucopia.
Wrap opposite corner around
this roll. Fasten with tooth­
pick and chill until frm. Cut
a strip of whole-wheat bread
and insert into top of lily for
stamen.
BACON CHEESE
ROLL
Remove crusts from large loaf
bread and cut into lengthwise
slices, ½ inch thick. Spread
generously with cheese flling
and roll up each slice. Wrap
each roll with slice of bacon
and toast under broiler, turn­
ing frequently.
Lily and cornucopi a sandwiches
are gl orifed versions of rolled
sandwiches
I ndi vi dual round sandwich loaves,
frosted and garni shed look like
tea cakes
DEVI LED SOUFFL�
SANDWI CH
1 can (2' oz.) deviled bam
4 slices process American
cheese
8 slices white bread, crusts
removed
1 egg white
2 tablespoons mayonnaise or
salad dressing
Dah st
Spread 4 slices of bread with
deviled ham and place cheese
on remaining 4slices. Arrange
deviled ham slices in bottom
of buttered 8x8-in. shallow
baki ng di sh. Pl ace sl i ces
topped with cheese over dev­
iled ham. Beat egg white until
stif; fold in mayonnaise and
salt. Spoon lightly over sand­
wiches. Place in 450" F. oven
about I0 min. , or until lightly
browned on top. Serve imme­
diately. Makes 4 sandwiches.
Keep Deviled Souf e Sandwiches
i n mi nd for quick-and-easy Sun­
day morning brunch entertai ni ng
28
BLUE CHEESE
PUFF-UPS
Spread slices of bread ( crusts
removed) with soft butter;
top each slice with a slice of
tomato. Top with a thin slice
of blue cheese. Garnish With
slices of bacon which have
been partly cooked. Place un­
der broiler until bacon is crisp
and cheese pufs up and is
light golden brown.
PARTY SANDWI CHES
CHI CKEN SANDWI CH
SUPREME
8 slices rye or white bread,
crusts removed
Lettuce
8 slices boiled ham
8 slices Swiss cheese
8 thick slices cooked chicken
¹m cup mayonnaise
½ teaspoon salt
% cup dairy sour cream
2 tablespoons vinegar
¹ó cup coarsely crumbled
blue cheese
Hard cooked egg slices
Tomato wedges
Place slices of bread on 8
serving plates. Top each slice
with lettuce, then a slice of
boiled ham, a slice of Swiss
cheese, and a slice of chicken.
Blend the mayonnaise, salt,
dairy sour cream, vinegar and
blue cheese together. Spoon
over the chicken. Garnish
each plate with slices of egg
and tomato wedges. Makes 8
sandwiches.
PARTY SANDWICHES
Sprinkle a cream cheese-frosted
sandwich loaf generously with
sieved cooked egg yolk for a
goldenrod calor
LOBSTER
HORS D'OEUVRES
12 slices bacon
Cooked lobster tall meat,
about ¡ ¹Z lbs.
¹A cup French dressing
6 slices bread
3 tablespoons butter, melted
6 slices process American
cheese
6 pimiento-stufed olives
Cut each slice of bacon in
half and cook i n skillet until
almost crisp. Remove to ab­
sorbent paper. Cut lobster
into 24 pieces. Marinate in the
French dressing 2 hrs. Cut
bread into 24 rounds using a
1 1-inch cookie cutter. Saute
the bread rounds in melted
butter until light golden on
both sides. Place rounds on a
baking sheet or broiler rack.
Using the 1 \-in. cutter, cut
out 24 cheese rounds. Top
each bread round with a piece
of lobster, a slice of olive, a
cheese round and a piece of
bacon. Heat in a 425 ° F. oven
for about 5 min. , or until
bacon is completely cooked
and cheese is melted. Makes
24 rouds.
BROI LED CHI CKEN
SALAD SANDWI CHES
¾ cup mayonnaise or salad
dressing
� cup fnely chopped celery
� cup sweet pickle relish
2 jars (5; oz. each) boned
chicken, diced
½ cup undiluted evaporated
m k
6 slices toast
¼ cup shredded Cheddar
cheese
6 tablespoons chil sauce
Blend the salad dressing, cel­
ery, pickle relish and chicken
together. Blend in evaporated
milk. Spread mixture on the
slices of toast. Top each with
shredded cheese. Put a dollop
of chili sauce on top of each
sandwich. Put under broiler
about 3 min. , or unti cheese
is melted. Serve immediately.
Makes 6 sadwiches.
When the smu fry uve une×-
pected guests, serve tbese mude-
i n-a-jify Broied Chicken Salad
Sandwichs, prepured lrom oE-
tbe-sbe|f ingredients
29
30
TEEN- AG E S P E C I ALT I ES
HAM AND CHEESE
ROLLS
1h lb. boiled ham, cut into
1/-in. cubes
¹ó lb. process sharp cheese,
cut into 'h-in. cubes
4 green onions, sliced
¹ó cup pimiento-stufed
olives, sliced
2 hard-cooked eggs, chopped
' cup tomato paste
2 tablespoons mayonnalse or
salad dressing
8 frankfurter buns, split
through center
Combine frst 5 ingredients
together in a bowl and blend
well. Mix together the tomato
paste and mayonnaise; toss
with mixture in bowl. Spread
mixture in the buns and wrap
each separately i n aluminum
foil. Place in 350° F. oven for
1 5 min. (These sandwiches
may be prepared hours before
serving time, wrapped i n foil
and kept in refrigerator. Pop
i nt o oven when needed. )
Makes 8 sandwiches.
TUNA BUNS
FOR TEENS
¼ lb. process American
cheese, cut Into cubes
J hard-cooked eggs, chopped
J tablespoons sweet pickle
rellsh
1 can (6½ or 7 oz.) chunk
tuna
2 tablespoons fnely chopped
green pepper
¹ó cup mayonnaise or salad
dressing
¹A cup chopped pimiento­
stufed olives
7 or 8 frankfurter buns,
split and buttered
Combine the ingredients for
flling and spoon into the
buns. Wrap each i n aluminum
foil and refrigerate until ready
to serve. To serve, heat in
400° F. oven for 15 min.
Serves 7 or 8.
Sea Tangl e Sandwi ches wi th
cri sp oni on ri ngs and cream
soup make an appetite-satis·
fyi ng lunch combi nati on
SEA TANGLE
SANDWI CH
1 ( 4' oz.) can shrimp,
faked
1 (5 oz.) can lobster, faked
1 (7 ' oz.) can crab meat,
faked
¹A cup chopped green
pepper
¹A cup mayonnaise or salad
dressing
2 tablespoons creamy-type
French dressing
1h teaspoon seasoned salt
2 teaspoons lemon juice
J tablespoons soft butter or
margarine
8 sandwich buns
8 lettuce leaves
8 cucumber slices
10 sprigs watercress
Combine frst 8 ingredients
and blend well. Butter bun
halves and, if desired, toast
under broiler. Place a lettuce
leaf on bottom half of each
bun. Spread a generous
amount of flling over lettuce.
Slit cucumber slices half way
and place a slice, twisted
corkscrew· fashion, over fll­
ing. Serve, open-face, with top
of bun at side. Garnish with
watercress (or parsley) and a
lemon wedge. Makes 8 sand­
wiches.
CREAM CHEESE AND
PEANUT SAND-
WI CHES
3 ounces cream cheese
' cup chopped parsley
' cup chopped salted
peanuts
¹ó teaspoon lemon juice
½ teaspoon salt
12 slices white or whole-
wheat bread, buttered
Cream cheese untíl add
parsley, peanuts, lemon j uice
and salt. Spread between
slices of bread. Makes 6
sandwiches.
Baked Bean and Frank Bunwi ches
{reci pe, p. 32)
32
bPKbÜ ÛbPM PMÜ
FRANK BUNWI CHES
� cup frmly packed brown
sugar
% cup four
2 tablespoons prepared
mustard
1 cup evaporated milk,
undiluted
2 cans (1 lb. each) baked
beans or pork and beans
6 frankfurters, thinly sliced
8 hamburger buns
Mix brown sugar and four to­
gether i n a 2-qt. saucepan.
Add mustard and stir it into
enough of the four mixture to
form a paste; then add the
evaporated milk, a little at 3
time, blending unti all is thor­
oughly mixed. Cook over low
heat until thickened, stirring
constantly, about B min. Add
baked beans and frankfurters,
mixing lightly. Cover and
cook until heated through,
about 30 min., stirring occa­
sionally. Serve on toasted
hamburger buns. Accompany
sandwiches with kabobs made
by stringing on skewers the
fol l owi ng-cherry tomatoes,
cucumber chunks, carrot and
celery curls. Makes B sand­
wiches.
Garnish sandwich tray with an
orange curl, watercress and rad­
ish roses
HAM AND TOMATO
SANDWI CHES
1 cut clove garlic
1 cup minced cooked ham
1 teaspoon minced parsley
Dash cayenne
Dash mace
¹ó teaspoon lemon juice
¼ teaspoon onion juice
¹ó cup butter, softened
16 slices bread
8 slices tomato
In mixing bowl rubbed with
garlic combine remaining in­
gredients except bread and
tomato. Spread bread with
ham mixture and place slices
together with slice of tomato
between. Makes 8 sandwiches.
ROAST PORK
SANDWI CHES
8 slices bread
Softened butter
Chill sauce
Slices roast pork
Salt, Pepper, Lettuce
Spread bread with butter, then
with chili sauce. Cover 4slices
with slices of roast pork, sprin­
kle with salt and pepper and
cover with lettuce and the re­
maining slices bread. Cut into
halves, diagonally. Serves 4.
TEEN-AGE SPECIALTIES
HAM AND PRUNE
SANDWI CHES
� cup cooked prunes
1 can (¼ cup) deviled meat
2 tablespoons tomato
catchup
Few drops Tabasco sauce
Dash salt
2 tablespoons chopped sour
pickles
2 tablespoons minced parsley
2 tablespoons minced onion
10 slices bread, buttered
Lettuce
Remove pits from prunes and
cut into pieces. Add next 7 in­
gredients and blend lightly.
Spread between slices of but­
tered bread with lettuce be­
tween each. Cut into desired
shapes. Makes 5 sandwiches.
SLI CED TURKEY
SANDWI CHES
8 slices bread
Softened butter
Slices turkey
Salt and pepper
Mayonnaise
Lettuce
Spread br ead wi t h but t er.
Cover 4 slices with turkey,
sprinkle with salt and pepper,
spread with mayonnaise and
top with lettuce and remain­
ing slices bread. Cut diago­
nally into quarters. Serves 4.
CHI CKEN SAND­
WI CHES DE LUXE
2 cups diced cooked ham
2 cups diced cooked chicken
1 cup cream
3 tablespoons butter
2 egg yolks, beaten
12 slices toast
½ pound American cheese,
sliced
Cook ham, chicken and
cream in butter in a sauce­
pan for 5 min. Add sauce;
bring to boiling. Stir about
½ cup mixture into eggs; re­
turn to saucepan and cook
about 3 min., stirring con­
stantly until thickened. Cover
6 slices of toast with the
chicken and ham mixture, top
with remaining slices of toast
and cover each with a slice
of cheese. Melt cheese under
low broiler heat. Serve imme­
diately, garnished with curly
endive, sections of tomato
and stufed olives. Serves 6.
VEAL AND CHICKEN­
Use 2 cups diced cooked veal
i nstead of ham and add !Z
cup sliced stufed olives. to
mixture just before serving.
Add ¼ cup chili sauce.
CHI CKEN AND PI NE­
APPLE SANDWI CHES
1 (8 ounce) can crushed
pineapple, drained
1 cup chopped cooked
chicken
2 cups walnuts, chopped
¹ó cup cooked salad dressing
24 slices white bread,
buttered
Combine pineapple, chicken,
nut meats and salad dressing.
Spread between buttered slices
of white bread. Remove crusts
and cut each sandwich diag­
onally into quarters. Makes 4
dozen small sandwiches.
SLI CED CHI CKEN
SANDWI CHES
8 slices bread
Softened butter
4 slices breast of chicken
Piccalilli, Mayonnaise
Lettuce
Spread bread wi t h butt er.
Cover 4 slices with chicken,
spread wi t h pi ccal i l l i and
mayonnaise, top with lettuce
and cover wi th remai ni ng
slices bread. Serves 4.
33
Versatile cooked chicken, sliced
and used between double-decker
toastwiches, or cut up i n salad
mi xtures and served on ham­
burger or frankfurter buns, rates
hi gh as a teen-age taste temp­
tation
ZESTY HAMBURGERS
Season about 2 lbs. ground
beef ( chuck) with salt, pepper
and garlic salt to taste. Shape
into generous patties (6 to 8 )
and cook t o desired doneness
i n hot fat. Toast the cut sur­
faces of hamburger buns and
place a meat patty on lower
half of each bun. Put aside in
a warm place. Add to remain­
ing drippings in skillet I large
onion, thinly sliced, and cook
until light golden. Add 2 cans
bean sprouts, drained and cut
up. Sprinkle mixture gener­
ously with soy sauce and cook
until thoroughly heated, stir­
ring occasionally. Add more
seasoning if needed. Spoon
mixture over meat patties and
top with upper halves of buns.
Makes 6 to B sandwiches.
34
TUNA SANDWI CHES
1 cup faked tuna
½ cup chopped cucumber
1 tablespoon gated onion
2 teaspoons lemon juice
¼ cup chopped green
pepper
½ cup chopped celery
¼ teaspoon salt
Dash pepper
Paprika
¼ cup mayonnaise
20 slices bread
1 recipe Lemon Butter
Combine frst 10 ingredients.
Spread half of bread with
lemon butter, then with tuna
mixture and cover with re­
mai ni ng bread. Makes 1 0
sandwiches.
SUPER SANDWI CHES
1 (4 ounce) can mushrooms
1 tablespoon butter
½ cup sliced ripe olives
1 tablespoon mayonnaise
6 thin slices American
cheese
12 &lices bread
Chop mushrooms; brown in
butter. Add olives and re-
move from heat. Blend i n
mayonnaise. Place cheese on
6 slices bread, spread with
mushroom mixture, cover with
remaining bread. Heat in
350° F. oven until cheese
melts, then toast under broil­
er. Or, if desired, spread soft­
ened butter over top and
bottom of sandwich and toast
in an electric sandwich grill.
Makes 6 sandwiches.
SHRIMP SANDWI CHES
1 cup cleaned cooked
shrimp
2 hard-cooked eggs
1 teaspoon lemon juice
2 tablespoons minced onion
2 tablespoons mayonnaise
8 slices whole-wheat bread
8 slices white bread
Butter
Mince shrimp and eggs. Add
lemon juice, onion and may­
onnaise. Mix thoroughly and
spread on buttered whole­
wheat bread. Spread white
bread with softened butter
and place on shrimp mixture.
Makes 8 sandwiches.
TEEN-AGE SPECIALTIES
GRI LLED CRB MEAT
AND EGG
SANDWI CHES
4 hard-cooked egg yolks
1 cup faked cooked crab
meat
1 tablespoon butter
1 teaspoon prepared mustard
1 beef bouillon cube
¹A cup boiling water
12 slices bread
Butter
Press yolks through 8 sieve;
mix with crab meat. Add but­
ter, mustard and bouillon
cube dissolved in water. Blend
thoroughly. Spread on 6 slices
bread, top with remaining
slices. Brush sandwiches with
melted butter. Place i n heated
sandwich grill; grill until
browned. Makes 6 sand­
wiches.
When meat and vegetable sand­
wi ches go to school , wrap the
vegetabl e on top to tuck i nsi de
the sandwi ch at l unch ti me, sti l l
cri sp and appetite-appeal i ng
SLOPPY JOES
1 cup chopped onion
Y cup chopped green
pepper
1 Y lbs. ground beef
¹A cup cooking oil
1 tablespoon four
Y cup water
1 can (8 oz.) tomato sauce
¹m cup chili sauce
3 tablespoons soy sauce
1 can bean sprouts, drained
and cut up
Salt, pepper and garlic salt
to taste
12 hamburger buns, heated
or toasted
Cook onion, green pepper and
beef in oil unt i l meat i s
browned, stirring t o break up
pieces of meat. Blend four and
water together to a smooth
paste; stir into meat mixture.
Add a mixture of tomato
sauce, chii sauce and soy
sauce. Simmer, stirring occa­
sionally, for about 10 min.
Add bean sprouts and season­
ings and heat a few minutes
longer. Serve between buns.
Makes 1 2 sandwiches.
SWEET-SOUR
HAMBURGERS
1 tablespoon butter or
margarine
1 lb. ground beef
•A lb. ground pork
t cup chopped onion
½ teaspoon minced garlic
1 Y teaspoons salt
¼ cup chopped parsley
1 teaspoon marjoram
¹Z cup drained cruhed
pineapple
1 cup dairy sour cream
Ý hamburger buns, split
Melt butter in a large heavy
ski l l et . Add ground beef,
pork, onion, garlic and salt;
cook for 1 0 min. , turning
meat occasionally until evenly
browned. Add parsley, mar­
joram and pineapple; mix
thoroughly. Cover and cook
over low heat about 30 min. ,
stirring occasionally. Stir in
sour cream and heat, uncov­
ered, about 5 min. longer.
Serve ½ cup of mixture in
each bun. Makes 9 sandwiches.
35
Come rain or shine, you can serve
the gang Sweet-Sour Hamburgers
cooked i ndoors or out. Cook foil­
wrapped broccoli or other vege­
tables on the gri l l or i n the oven
DEVI LED EGG AND
SWISS CHEES
SANDWI CHES
3 hard-cooked eggs
1 tablespoon prepared
mustard
Y teaspoon salt
1 teaspoon Worcestershre
sauce
6 slices whole-wheat bread,
buttered
3 wafer-thin slices Swiss
cheese
Watercress
Di  pickes
Cut eggs crosswise into halves.
Mash yolks and blend with
mustard, salt and Worcester­
shire sauce, mixing well. Fill
whites. Cut eggs into thin
slices and arrange on 3 slices
of bread. Top egg with slice
of cheese and second slice of
bread. Cut into halves and
garnish with watercress and
pickles. Makes 3 sandwiches.
36
TOASTED SHARP
CHEESE SANDWI CHES
1 hard-cooked egg
' pound American cheese,
grated
1 ' tablespoons chopped
pimientos
2 tablespoons minced onion
' teaspoon salt
Dash cayenne
1 tablesoon butter
1 tablespoon four
1 tablespoon sugar
2 tablespoons vinegar
' cup evaporated milk
8 slices bread
Chop egg, add cheese, pimien­
to, onion, salt and cayenne.
Melt butter, blend in four
and sugar; add vinegar and
milk. Cook until smooth, stir­
ring constantly. Add cheese
mixture and stir until melted.
Spread on slices of bread and
brown under broiler. Makes 8
sandwiches.
BAKED TOMATO
CHEESE SANDWI CHES
8 slices toast, without crust
8 slices crisp bacon,
crumbled
8 slices tomatoes
' pound cheese, shredded
2 cups medium white sauce
Buttered bread crumbs
Place toast in buttered bakng
pan, cover each slice with
crumbled bacon, then with a
slice of tomato and top with
cheese. Pour white sauce over
all and sprinkle with bread
crumbs. Bake in moderate
oven (350° F. ) 25 minutes.
Serves 8.
RAREBI T
SANDWI CHES
1 tablespoon butter
' pound American cheese
½ teaspoon salt
1 teaspoon prepared mustard
1 teaspoon Worcesterblre
sauce
% cup hot milk
1 egg, well beaten
2 tomatoes, sliced
6 slices toast
Salt and pepper
6 slices bacon, cooked
Combine butter and cheese
(coarsely grated) in top of
double boiler over simmering
water; stir until cheese is
melted. Add salt, mustard
and Worcestershire sauce. Stir
in milk slowly until thorough­
ly blended. Bring j ust to
boiling. Mix about ¼ cup
mixture with egg, beating
constantly. Return to heat;
cook 3 to 5 min. Stir con­
stantly. Place tomato slices
on toast. Season. Cover with
sauce. Top with bacon. Serve
at once. Serves 6.
COTTAGE CHEESE
DREAMS
1 cup cottage cheese
¼ cup chopped pecans
8 slices bread
1 egg
2 tablespoons water
4 tablespoons butter
Mix cottage cheese and pe­
cans and spread on 4 slices of
bread. Cover with remaining
slices. Dip sandwiches into
beaten egg diluted with water.
Melt butter in skillet and
saute sandwiches until golden
on both sides. Serves 4.
TEEN-AGE SPECI ALTI ES
SKI LLET BEEF
SCRAMBLE
¹ A cup butter or margarine
³A cup sliced onion
1l pounds ground beef
2 teaspoons salt
¹ó teaspoon pepper
¹A cup four
1% cups (1 tall can)
evaporated milk,
undiluted
³A cup catchup
2 tablespoons dried parsley
fakes
8 hamburger buns, toasted
Green pepper rings
Preheat aut omat i c el ect ri c
frypan t o 300° F. Melt butter
in pan and add onions; cook
about 5 mi nutes or unt i l
onions are tender. Add ground
beef, salt and pepper, break­
ing up meat with a fork. In­
crease temperature of frypan
to 340° F. and cook mixture
until meat is well browned,
about 8 minutes, stirring oc­
casionally. Reduce heat to
220° F. and blend in the four.
Gradually stir in the evapo­
rated milk. Continue cooking
until mixture is thickened,
stirring occasionally, about 3
minutes. Stir in the catchup
and parsley fakes, and heat
to serving temperature, about
3 minutes longer. Serve on
toasted hamburger buns, gar­
ni shed wi t h green pepper
rings. Serves 8.
Ski l l et Beef Scramble i s j ust the
right ki nd af hearty, zesty con­
coction to rouse enthusi asm and
satisfy the appetites of the hun·
gry after-the-game crowd. Mugs
of col d mi l k and cri sp rel i shes
complete the bi l l of fare �
38
PI GGY PAKS
6 slices white bread
¾ cup applesauce
6 sausage link
Trim crusts from slices of
bread. Arrange slices in single
l ayer on clean, damp cloth.
Spread applesauce on bread
slices. Fry sausage links slowly
in a skillet until browned,
turning frequently. Drain on
absorbent paper. Place a link
on each bread slice, making a
diagonal line from one corner
to opposite corner. Roll the
free corners over the sausage
and fasten them together with
a wooden pick. Place on 8
baking sheet or broiler rack
and broil about 5 inches from
heat source until bread is
toasted. Serves 6.
Note: To avoid early morning
rush, prepare sandwiches the
day before. Wrap in foil or
other moi st ure- vaporpr oof
H O T SAND W I C H ES
material and store in refriger­
ator. In the morning, unwrap
t he "paks" and broi l as
directed.
CHI PPED BEEF-PRUNE-
TOPPED TOAST
¹A cup butter or margarine
¼ lb. chipped beef
3 tablespoons four
2 cups milk
1 tablespoon minced onion,
optional
¹Z cup chopped cooked
prunes
¹A cup toasted slivered
almonds
4 slices toast
Saute beef in butter until
edges curl. Push to one side
of the skillet and blend four
i nto butter. Add milk. Cook,
stirring constantly, until sauce
is thickened; add onion. Be­
fore serving, stir in prunes and
almonds. Serve on hot toast,
garnished with whole cooked
prunes. Serves 4.
FRENCH FRI ED
SANDWI CHES
Sandwiches, flled as desired
2 eggs, slightly beaten
¹Z cup four
¹Z teaspoon salt
Dash pepper
1 cup milk
Prepare sandwiches as usual
with cheese, meat or jam fll­
i ngs. Combine eggs, four, salt,
pepper and milk. Beat until
smooth. Dip sandwiches into
egg batter and fry in hot deep
fat ( 390° F. ) until brown or
fry i n skillet half flled with
hot fat.
Dip sandwiches into beaten
egg mixed with ½ teaspoon
salt and ¼ cup milk, instead
of dipping in above egg batter.
To encourage the chi ldren to eat
a good breakfast, tempt them
with "Pi ggy Paks" served with
grapefrui t juice and cereal
F O R
SCRAMBLED EGGS
I N-THE-ROUND
6 eggs, slightly beaten
Y. cnp milk
1h teaspoon salt
Few grains pepper
3 tablespoons butter or
margarine
12 slices bacon
3 large English mufns
1'h slices (1 oz.) process
American cheese
Combine eggs, milk, salt and
pepper in a bowl. Beat with a
rotary beater until blended.
Heat butter or margarine in a
skillet and pour in the mix­
ture. Cook slowly, lifting from
the bottom and sides as eggs
thicken. Avoid constant stir­
ring. Cook until eggs are
t hi ck, creamy and moi s t .
Meanwhile broil bacon until
BREA K F AS T
39
partially done. Split the muf­
fns and toast them under the
broiler. Spread mufns with
butter while hot. Spoon the
scrambled eggs on each muf­
fn in a neat mound. Using 2
sl i ces of part i al l y cooked
bacon, encircle each mound
with them. Cut the cheese into
6 equal squares and place a
piece on each egg mound.
Transfer rounds to a broier
rack or baking sheet and broil
about 4 inches from heat
source until cheese begins to
melt and bacon is crisp.
Makes 6 rounds.
Treat the fami l y like company
some bright Sunday morni ng
and serve them these attrac­
tive sandwich rounds for
breakfast or brunch
WAFFLE SANDWI CHES
8 slices thinly sliced bread
Softened butter
1 3-oz. pkg. cream cheese,
softened
' cup fnely minced or
ground boiled ham
Spread the slices of bread
with softened butter. Blend
together the minced ham and
cream cheese. Spread mixture
on 4 of the bread slices and
top wi t h r emai ni ng sl i ces.
Press together. Place a sand­
wich in heated wafe iron and
bake unt i l gol den brown.
Serve immediately. Makes 4
wafe sandwiches.
If desired, brush both sides
of the sandwiches lightly with
melted butter or margarine
and saute them until golden
brown in a heated electric
sandwich grill. A variety of
mixtures may be used for
the fllings.
40
SALMON
SANDWI CHES DE LUXE
¾ pound cooked salmon
2 tablespoons horse-radish
1 teaspoon lemon j uice
Y cup mayonnaise
Salt and pepper
10 slices bread (crust
trimmed)
3 tablespoons butter, melted
¹Z pound American cheese,
grated
Y cup milk
Flake salmon, remove bones
and mix salmon with horse­
radish, lemon juice, mayon­
naise and seasonings. Spread
on slice of bread and cover
with another slice, brush out­
side of each sandwich with
melted butter and toast sand­
wiches under low broiler heat.
Melt cheese slowly i n top of
double boiler and add milk
gradually, stirring constantly
until sauce is smooth. Pour
over sandwiches and garnish
with sweet pickle fans and
parsley. Serves 5.
FRENCH TOAST
SUPERBE
1 can ( 6 oz.) evaporated
milk, undiluted
J tablespoons water
1 egg, slightly beaten
1 teaspoon vanilla
1 tablespoon sugar
� teaspoon salt
¼ teaspoon cinnamon
6 slices bread
1 cup crushed corn fakes
•A cup butter or margarine
1 pkg. (10 oz.) frozen
strawberries, thawed
1 cup dairy sour cream
Mix frst 7 ingredients to­
gether. Dip the bread into
mixture and then into corn
fakes. Heat butter in a large,
heavy skillet; add the bread
slices and brown on both
sides over medium heat. Serve
topped wi t h st rawberri es
and dollops of sour cream.
Serves 5.
HOT SARDI NE
SANDWI CHES
2 tablespoons butter
2 tablespoons four
1 cup milk
� teaspoon salt
¼ teaspoon paprika
� tablespoons tomato catchup
� cup grated sharp
American cheese
2 (J¼ ounce) cans sardines
6 slices toast
Melt butter, blend in four
and add milk gradually, stir­
ring constantly. Add season­
ings and cook until thickened,
st i rri ng const ant l y. Sti r i n
cheese. Arrange 3 or 4 sar­
dines on each slice of toast,
heat under broiler and pour
some of sauce over each sand­
wich. Makes 6 sandwiches.
Use fakes of kippered herring
instead of sardines.
SHRI MP
AND LI EDERKRANZ
SANDWI CHES
1 cup chopped, cleaned
cooked shrimp
6 slices hot toast
1 package Liederkranz
cheese
Spread shrimp on toast and
cover with slices of Lieder­
kranz. Mel t cheese under
broiler. Makes 6 sandwiches.
CHI CKEN CURRY
SANDWI CHES
1 cup chopped cooked
chicken
1 cup chopped cooked ham
¾ cup thick white sauce
1 teaspoon or more curry
powder
Vz teaspoon salt
6 slices bread
1 cup buttered crumbs
Combine chicken, ham, white
sauce and seasonings. Toast
bread on 1 side and spread
untoasted side of bread with
flling. Sprinkle with buttered
crumbs. Bake i n hot oven
(425° F. ) 15 minutes. Makes
5 sandwiches.
HOT SANDWICHES FOR LUNCH
CORNED BEEF HASH
AND EGGS ON TOAST-
6 slices bread, toasted
1 can (1 lb.) or 2 cups
corned beef hash
6 eggs
Dash salt
Arrange toast on baking sheet.
Spread each slice with ½ cup
corned beef hash, making an
indentation in center of each.
Break an egg into each inden­
tation and sprinkle with salt.
Bake in 350° F. oven for
25 min. Serve immediately.
Serves 6.
ROYAL CHI CKEN
SANDWI CHES
8 slices buttered toast
8 slices cooked chicken
8 slices tomato
Salt
1 cup gated American
cheese
2 teaspoons Worcestershire
sauce
Place slices of buttered toast
in shallow baking pan. Place
chicken on toast and tomato
on chicken. Sprinkle with salt.
Spread thickly with grated
cheese mixed with Worces­
tershire sauce. Melt cheese
under broiler. Serve at once.
Serves 8.
OPEN SAVORY
CHEESE SANDWI CHES
5 slices bacon
� pound American cheese
2 slices onion
1 tablespoon prepared
mustard
6 slices bread
Gri nd bacon, cheese and
onion together. Add mustard
and mix thoroughly. Toast
bread on 1 side, spread thick
l ayer of cheese mixture on on­
toasted side and brown under
broiler, 4 to 5 minutes. Makes
5 sandwiches.
OPEN CHEESE
SANDWI CHES
% pound American cheese,
gated
1 � teaspoons Worcestershlre
sauce
8 slices bread
Softened butter
Cayenne
Mix cheese and Worcester­
shire sauce. Spread bread with
softened butter, cover with
cheese, sprinkle with cayenne
and broil slowly until cheese
has softened. Makes 8 sand­
wiches.
Mix cheese with 3 beaten eggs
before spreading on bread
and broil slowly.
When you want to eat al ­
fresco, gri l l Chicken Sal ad­
Bacon rol l s over the hot coal s
ø ø • del i ci ous!
HOT SANDWICHES
A gri lled cheese and bacon sand­
wi ch with crisp pi ckles, celery and
tomatoes makes a qui ck and easy
l unch
CHI CKEN SALAD­
BACON ROLLS
� cup chopped cooked
chicken
¹A cup fnely chopped celery
2 teaspoons lemon juice
¼ cup shredded process
cheese
6 fnger rolls
6 slices bacon
Combi ne chi cken, cel ery,
lemon juice and shredded
cheese. Slice rolls lengthwise.
Spread about 2 tablespoons
chi cken mi xture bet ween
halves of each roll. Wrap a
slice of bacon around each
roll, fastening i t securely with
a wooden pick. Place rolls
under broiler about 5 in. from
the heat source. Heat, turning
often, until bacon is crisp and
rolls are heated through.
Makes 6 rolls.
FOR LUNCH
CREAMED EGG
AND ASPARAGUS -
SANDWI CHES
4 tablespoons butter
6 tablespoons four
1 teaspoon salt
¹Z teaspoon pepper
4 cups milk
6 hard-cooked eggs, diced
16 slices buttered toast
8 slices ham, cooked
48 cooked asparagus tips
Melt butter and blend in four
and seasonings. Add milk
gradually, stirring constantly,
and cook until thickened. Add
diced eggs. Cover 8 slices of
toast with ham. Cover ham
with sauce, place 3 asparagus
tips on sauce, cover with an­
other slice of toast, add more
sauce and top with 3 aspara­
gus tips. Makes 8 large sand­
wiches.
PI MI ENTO SARDI NE
SANDWI CHES
½ cup mashed sardines
Y cup minced pimientos
Mayonnaise
4 slices toast
Mix sardines, pimientos and
mayonnaise; broil on toast.
SHRI MP SPECI AL
SANDWI CHES
³A cup whole cooked shrimp
1 cup medium cream sauce
6 slices hot toast
J slices American cheese
Parsley
Clean shrimp and add to hot
cream sauce. Pour over 3
slices of fresh buttered toast,
cover with remaining toast
and top each sandwich with
slice of cheese. Toast under
low broiler heat until cheese
ù ccd. Garmh wit addi­
tional shrimp and parsley.
Serves 3.
Lobster or faked tuna, sal­
mon or crab meat may be
used instead of shrimp.
43
SHRI MP RAREBI T
SANDWI CHES
1 tablespoon chopped onion
2 tablespoons chopped greea
pepper
6 tablespoons butter
1 pound cooked shrimp
1 tablespoon four
¹Z cup milk
¹Z teaspoon Worcestershire
sauce
½ teaspoon dr mustard
Salt, Dash pepper
¼ pound sharp Cheddar
cheese
5 slices hot toast
Cook onion and green pepper
very slowly i n 5 tablespoons
butter 5 minutes. Add cleaned
shrimp, mix carefully with a
fork and cook slowly until
shrimp are hot. Melt remain­
ing butter, blend in four, add
milk gradually, stirring con­
stantly. Add seasonings and
cook until thickened, continu­
ing to stir. Add cheese; stir
until melted. Serve shrimp on
toast with sauce, for 5.
Hot Shrimp Ra.rebit Sandwiches
are another col d weather l unch
solution
¾
CHI CKEN TACO
SANDWI CH
6 slices white bread
1 cup water
1½ cups corn meal
Fat for deep-fat frying
% cup shredded lettuce
% cup grated Mozzarella or
Swiss cheese
MEAT MIXTURE
1 cup diced cooked chicken
¼ cup tomato puree
¹A teaspoon minced garlic
Vs teaspoon chili powder
¼ teaspoon allspice
½ teaspoon paprika
1 teaspoon salt
Sauce
¹ó cup tomato puree
1 teaspoon Worcestershlre
sauce
¹ó teaspoon salt
¼ teaspoon Tabasco sauce
Trim crusts from bread slices.
Dip each slice into water and
then into corn meal, turning
to coat both sides. Place in
deep fat which has been
heated to 375° F. Form a cup
by holding up two sides of
bread with spatulas or knives.
Fry about 5 min. or until
golden brown. Remove from
fat with a slotted spoon, drain
well and place on a baking
sheet. Combine the 7 ingredi­
ents for meat mixture i n a
saucepan. Cover and cook
about 5 min. Combine the 4
ingredients for the sauce in a
smal l saucepan and heat .
Spoon about 3 tablespoons
meat mixture on each bread
slice and top with lettuce.
Pour about 1 ' tablespoons
sauce over lettuce and 2 table­
spoons grated cheese over
sauce. Place in a 450° F. oven
3 to 5 min., or until cheese is
melted. Makes 6 sandwiches.
HOT SANDWICHES
FRANKFURTER AND
CHEESE SANDWI CHES
6 frankfurters
6 long thin slices American
cheese
Softened butter
6 fnger rolls
St eam frankfurt ers for 1 0
mi nutes, then split lengthwise
and place a slice of cheese
i n the opening. Place in but­
tered split fnger rolls and
pl ace in moder at e oven
( 350° F. ) 1 0 minutes or until
cheese is melted. Serves 6.
TUNA TACO SANDWICH
-Follow recipe for Chicken
Taco Sandwich, substituting 1
cup ( 7 - oz. c a n) t una for
chicken. Heat sandwiches i n
400° F. oven.
Chicken Taco Sandwich, whi ch
features a "bread tortilla," is a
del i ghtful version of the peppery­
hot south-of-the-border sandwi ch
FOR LUNCH
SHRI MP BOAT
BURGERS �
¹A clove garlic, minced
' cup dairy sour cream
³A teaspoon dry mustard
' teaspoon salt
1 tablespoon lemon juice
1 tablespoon chopped olives
¹A cup chopped mushrooms
1 10-oz. pkg. frozen shrimp,
thawed and dked
6 tablespoons butter
6 frankfurter buns, split
Combine garlic, sour cream,
dry mustard, salt and lemon
juice. Stir in olives, mush­
rooms and shrimp. Spread
buns with butter and toast
lightly under broiler. Remove
top hal ves of buns from
broiler rack. Spread shrimp
mixture on bottom half of
bun and broil 2 to 3 min.
Cover with toasted tops and
serve immediately. Serves 6.
HAM SANDWI CHES
AU GRATI N
8 slices toast
5 tablespoons butter
1 cup deviled ham
2 tablespoons four
¼ teaspoon sugar
' teaspoon salt
Dash pepper
1 cup milk
2 hard-cooked eggs, chopped
3 tablespoons chopped green
pepper or pimiento
Grated cheese
Spread 4 slices of the toast
with 3 tablespoons of the but­
ter, then with the deviled
ham; cover with remaining 4
slices of toast. Melt the 2
tablespoons butter in a heavy
saucepan. Blend i n the four,
sugar, salt, and pepper and
cook until mixture is bubbly.
Add milk gradually; cook,
stirring constantly until mix­
ture thickens. Add chopped
eggs, green pepper and cheese
and cook unt i l cheese i s
melted. Pour over t oast .
Serves 4.
45
OPEN-FACED HAM
SURPRI SE
8 slices bread
8 slices cooked ham
2 egg whites
³A cup mayonnaise
2 teaspoons prepared
mustard
Cover bread with ham slices.
Beat egg whites until stif; fold
i n mayonnaise and mustard
carefully. Cover ham with
mixture and bake sandwiches
in very hot oven (450" F. )
about 5 mi nutes or unt i l
browned. Serve hot. Makes 8
sandwiches.
ASPARAGUS CROWNS
Cut baking powder biscuit
dough into rounds using bis­
cuit cutter for half of dough
and doughnut cutter of the
same size for remainder. Bake
i n hot oven ( 425 " F.) 12 to
1 5 minutes. Put together into
sandwi ches wi t h creamed
chicken or ham, using dough­
nut shaped biscuits for tops.
Insert several asparagus tips
in center of each.
Asparagus tips make these crowns
as gay as a new spring bonnet
° m ^× ¯ ¯ ¤
ª • ´
Gl amor at l unchtime is achieved
with a mi ni mum of efort when
serving Sausage-Mushroom Sand­
wiches Hawai i an and bri ght
green peas
SAUSAGE-MUSHROOM
SANDWI CH
HAWAI I AN
1 R. ready-to-heat sausage
lk
4 slices pineapple, cut m
halves
2 cans (6 oz.) mushroom
sauce
4 slices toast
Heat sausage links in skillet
until browned on all sides.
Remove sausages and lightly
brown pi neappl e sl i ces i n
drippings i n skillet. Heat the
mushroom s auce. Arrange
sausages on toast. Spoon
mushroom sauce over them
and serve wi t h pi neappl e
slices. Serves 4.
BARBECUED BEEF
SANDWI CHES
¹Z cup catchup
½ cup water
¼ clove grlic
1 teaspoon chill powder
½ teaspoon Worcestershlre
sauce
¹m cup sugar
1 teapoon prepared mustard
Slices roast beef
12 slices bread or 6 buns
Mix frst 7 ingredients to­
gether and cook slowly for 1 0
minutes. Add roast beef slices
and heat thoroughly. Place on
6 slices of bread, spread re­
maining slices with barbecue
sauce, place on beef and cut
each into halves diagonally.
Serves 6.
CHEESE POACHED EGG­
Place hot poached egg on
round of buttered toast. Cover
with hot cheese sauce and
sprinkle with paprika. Serve
with crisp vegetable salad.
R
TOASTED TOMATO
HAM FI NGERS
1 cup ground boiled bam
1 cup gated cheese
¹ó teasoon horse-radish
¹ó teaspoon prepared
mustard
½ cup condensed tomato
soup
Ô slices DtE0Ó
Mi x ground ham, cheese,
horse- radi sh, must ard and
tomato soup together. Toast
bread, trim of crusts and cut
each slice into 3 or 4 strips.
Spread with mixture, then
toast under broiler. Makes
about 15 fngers.
PEANUT BUTTER
RAREBI T
Beat 2 eggs slightly; combine
with 1 ' cups milk, 6 table­
spoons peanut butter and Yz
teaspoon salt. Cook in double
boiler over simmering water,
stirring constantly, about 12
min. Pour over hot buttered
toast.
DOUBLE- DECKERS AND TRI PLE- DECKERS
CLUB SANDWI CHES
24 slices bread
Butter
8 slices cold cooked white
meat of chicken
Mayonnaise
16 crisp slices bacon
16 slices tomato
Toast bread and spread with
butter. Cover B slices with
chicken, spread with mayon­
naise and cover each with an­
other slice of toast. Spread
these with mayonnaise, place
2 slices bacon and 2 slices
tomato on top of each and
cover with remaining toast.
Fasten securely with wooden
pi cks, cut each sandwi ch
diagonally into 4triangles and
stand them upright on a plate.
Garnish with pickles, olives,
celery curls or radish roses.
Serves B.
Place a leaf of lettuce on top
of tomato; cover with toast.
MI DNI GHT FEAST
¹A teaspoon grated onion
1 (3\ ounce) can kppered
herring, mashed
18 slices bread
6 slices American cheese
2 hard-cooked eggs, mashed
2 tablespoons mayonnaise
½ teaspoon prepared
mustard
¼ teaspoon salt
Dash pepper
6 lettuce leaves
6 slices tomato
6 stufed olives, sliced
Combine onion with herring;
spread on 6 slices of bread.
Cover each with slice cheese,
then with second slice bread.
Combine egg with next 4 in­
gredients; spread over top of
-each sandwich; cover with
lettuce and third slice bread.
Top with tomato slice and
cut sandwiches diagonally.
Place olive slices on corners.
Makes 6 sandwiches.
47
PARTY ROUNDS
21 rounds of white bread cut
with 3-inch, 2-inch and
1 '-inch cutters
Ham Filliuf
Egg Salad Filling
7 slices tomato
7 radish roses
Spread 3-inch rounds with
Ham Filling. Top with 2-inch
rounds. Cover with tomato
sl i ce and I'-i nch round.
Spread with Egg Salad Fill­
i ng. Decor ate wi t h radi sh
rose. Serves 7,
HAM FILLING-
% cup minced, cooked ham
¼ cup pickle relish
2 to 3 tablespoons
mayonnaise
1 tablespoon minced onlon
Combine all ingredients and
blend thoroughly. Makes ap­
proximately I cup flling.
Party Rounds combine two
favorite fl l i ngs, ham sal ad
and egg sal ad, ta make an
appetite-appeal i ng sandwich
EGG SALAD FILLING
4 hard-cooked eggs, chopped
¼ cup chopped celery
¼ cup dairy sour cream
1 teaspoon dry mustard
1 teaspoon lemon jnlce
½ teaspoon salt
Few grains pepper
Combine all ingredients and
blend well. Makes approxi­
mately I¼ cups flling.
TOMATO CHEESE
CLUB SANDWI CHES
12 slices bread
Softened butter
8 slices tomato
8 slices crisp bacon
½ pound Cheddar cheese
� cup milk
Toast bread, spread with but­
ter, cover with tomato slices.
Place another slice of toast
over t omat o ; cover wi th
bacon. Top with third slice of
toast. Mel t cheese in double
boiler. Add milk gradually,
stirring constantly. Pour sauce
over each sandwich. Garnish
with radish roses. Serves 4.

METROPOLITAN
SANDWI CH
Spread a buttered thin slice of
nut bread with minced cooked
chicken. Top with a second
slice of bread and spread with
chopped ripe olives moistened
with mayonnaise. Cover with
a third slice of nut bread and
spread wi t h cream cheese
moi st ened wi t h pi neappl e
juice. Sprinkle lightly with
paprika. Cut crosswise into
quarters. Garnish with sliced
stufed olives. Serves I .
FRUI T SANDWI CHES
12 thin slices brown bread
Softened butter
4 thn slices pineapple
,
¼ cup thick apricot puree
2 tablespoons minced pecans
Spread 4 slices bread with
butter, cover with slices pine­
apple then with another slice
of bread. Spread top of slice
with butter then apricot puree.
and sprinkle with nuts. Top
each with ß buttered slice of
bread. Serves 4.
ROAST PORK
AND EGG
CLUB SANDWI CHES
4 slices cold roast pork
12 slices buttered toast
4 teaSPOOns piccalilli
2 tableSPoons mayonnaise
2 hard-cooked eggs, sliced
4 leaves letuce
Place a slice of pork on each
of 4slices toast. Spread I tea­
spoon piccalilli over each and
cover with slices toast. Spread
tops with mayonnaise, cover
with slices of egg, leaves of
lettuce and remaining toast.
Insert wooden picks into top,
½ inch in from sides. Cut
diagonally into quarters and
place, center points up, on
plate. Garnish with stufed
olives or dill pickle slices.
Serves 4.
PYRAMI D
SANDWI CHES
1 large loaf unsllced
sandwich bread
1 cup softened butter
8 slices cold chicken
Russian dressing
½ head lettuce
4 hard-cooked ew, chopped
¼ cup mayonnaise
¼ teaspoon slt
½ teBPoon pepper
2 tomatoes, peeled and sliced
1 cucumber, pared and sliced
3 ounces cream cheese
' cup chopped olives
8 rolled anchovies
Watercress
Rdish roses
Slice bread thn. For each
sandwich cut 5 rounds of
bread varying i n diameter
from I to 4inches. Spread the
rounds with softened butter.
Cover the largest rounds with
sl i ced chi cken, t hen wi t h
Russian dressing. Cover the
next smal l er rounds wi t h
shredded lettuce and a mix­
ture of hard- cooked eggs,
mayonnaise, salt and pepper;
then place them on the frst
rounds. Cover the thi rd
rounds with slces of tomato,
then with cucumber and place
on top of the egg mixture
Spread next rounds with mix­
ture of cream cheese and
chopped olives, add the small­
est buttered round, place an
a n c h o v y o n t o p f a s t e n e d
with a frilled wooden pick.
Place both together on top
of the third rounds. Garnish
with watercress and radish
roses. Makes B sandwiches.
Omit chicken and use slices
of cooked ham, tongue, pork,
veal, turkey or smoked sal­
mon. Instead of lettuce use
watercress. Omit eggs and add
½ cup chopped picke to
mayonnaise or use 2 eggs and
add ¼ cup chopped pickle.
Omit cucumber; use sliced
radishes.
0Ob8L£ AN0 ÆIFL£ 0£Ck£k5
CORNED BEEF
CLUB SANDWI CHES
12 slices rye toat
Softened butter
4 thick slices or 8 thin slices
corned beef
Mustard
4 slices American cheese
Thin slices dill pickle
Lettuce, Mayonnaise
Spread 4 slices toast with but­
ter and cover with corned
beef. Spread sparingly with
mustard and cover with 4
more slices of buttered toast.
Spread tops with butter, place
cheese on toast, add sliced
pickle, a leaf of lettuce and
spread with mayonnaise. Top
with remaining slices toast.
Serves 4.
SALMON
SANDWI CHES
W slices whole-wheat bread
Softened butter
1 cup shredded boned salmon
2 tableSPoons piccalilli
Mayonnalse
2 hard-cooked eggs, sliced
8 slices broiled bacon
Lettuce
Butter 4 slices bread; spread
with salmon. Dot with pic­
calilli. Cover with mayonnaise
and another slice of buttered
bread. Spread top with but­
ter and cover with egg slices
and 2 slices bacon. Top with
lettuce and remaining slices
bread. Cut diagonally. Serves 4.
VEAL AND LIVER
SAUSAGE
SANDWI CHES
4 slices cold cooked veal
12 sHces buttered toast
4 slices peeled tomato
¼ pound liver sausage
¼ cup Thousand Island
dressing
Place veal on 4 slices toast.
Add tomato and second slice
toast. Mix sausage with dress­
ing; spread on toast. Top with
lettuce and slice toast. Serves 4.
WEIGHTS, MEASURES, AND COOKING TEMPERATURES
A HANDY METRI C CONVERSI ON TABLE
To Change Into Multiply By To Change Into Multiply By
i nches centi meters 2. 5 centi meters i nches . 4
ounces grams 28 grams ounces .035
pounds ki lograms . 45 ki lograms pounds 2. 2
teaspoons mi l l i l i ters 5 mi l l i l iters teaspoons . 2
tablespoons mi l l i l i ters 1 5 mi l l i l iters tablespoons . 067
fui d ounces mi l l i l i ters 30 mi l l i l i ters fuid ounces . 033
cups l i ters . 24 l i ters cups 4. 2
pi nts l i ters . 47 l i ters pi nts 2. 1
quarts l i ters . 95 l i ters quarts 1 . 06
gallons l i ters 3. 8 l i ters gallons . 26
METRI C EQUI VALENTS FOR U. S. COOKI NG MEASURES
C.5. Measure Metric Equivalent C.5. Measure Metric Equivalent
\ teaspoon 1 . 25 mi l l i l i ters I ounce 28 grams
Y teaspoon 2. 5 mi l l i l i ters 2 ounces 56 grams
I teaspoon 5 mi l l i l i ters 4 ounces 1 1 3 grams
2 teaspoons 1 0 mi l l i l i ters 8 ounces 226 grams
3 teaspoons 1 5 mi l l i l i ters 1 6 ounces 452 grams
I tablespoon 1 5 mi l l i l iters \ pound . | | ki logram
2 tablespoons 30 mi l l i liters Y pound . 23 ki logram
I fuid ounce 30 mi l l i l i ters - pound . 34 ki logram
2 fuid ounces 59 mi l l i li ters I pound . 45 ki logram
4 fuid ounces 1 1 8 mi l l i liters 2 pounds . 90 ki logram
8 fui d ounces 236 mi l l i l iters 4 pounds 1 . 8 1 ki lograms
Æ
1 6 fui d ounces 472 mi l l i l i ters 6 pounds 2. 72 ki lograms
I cup . 24 l i ter 8 pounds 3. 62 ki lograms
2 cups . 47 l i ter 1 0 pounds 4. 54 ki lograms
L. S. COOKlNG MEASLRES COOKlNGTEMPERATLRES OVENTEMPERATLRES
3 teaspoons " | tablespoon
Heat Fahrenheit Celsius OF °C OF °C
2 tablespoons * I fui d ounce Very Slow 250 275 1 21 -1 35 200 93 375 1 9 1
8 fui d ounces " I cup Slow 30-325 1 49-1 63 225 1 07 4 20
2 cups I pi nt Moderate 350-375 1 77- 1 9 1 250 1 2 1 425 2 1 8
2 pints I quart Hot 40-425 204-2 1 8 275 1 35 450 232
4 quarts I gallon Very Hot 450-75 232-246 300 1 49 475 246
16 ounces " | pound Broi l 50-525 260-274 325 1 63 50 260
12 i nches * I foot 350 1 77 525 274

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