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Show SANDWICHES TO SUIT YOUR CONVENIENCE by Marguerite Mitktlstn UkMMMMMWr&DmmMwSmmmWBSiimMMMl The basic principles for preparing sandwiches for storage either in the freeiing unit of a refrigerator or in a freezer cabinet are much the same as for any sandwich. However, the exceptions to this are Important and should be noted carefully. Use a variety of resdy-slleed breads and rolls. They wilt all freeze satisfactorily. Use the two slices of bread that He next to each other in the lotf so that the sandwiches will have even edges and be easier to cut and wrap. Leave crusts on to save food value and to help the ' sandwich retain its shape. Line up slices cf brer.d in pairs on a cleared workspace. Use soft butter or margarine and spread all slices cf bread at one time being careful to spread It evenly to the edges to prevent the filling from soaking Into the bread. ' Use a vsrlety of sandwich fillings. Epresd like fillings on alternate rows of tread with a flexible-bladed spatuls. Make all cf one sandwich variety at the same time, then proceed to the next filling. The best fillings for frozen sandwiches are peanut J butter, Roquefort or Bleu or cream cheese, sliced or ground meat, fish or chicken, hard-cooked egg yolks. d , Wrap each sandwich Individually to prevent flavors 4 from mingling. If sandwiches are to be frozen do not Include chopped gg as zero storsye toughens this food, and do not Include vegetables such ss lettuce, tomatoes, celery ud camts, as these do not with-tend freezing "cold". They can be served as sandwich accompaniments L rood advsntssa. |