Ogden Standard-Examiner | 1922-07-21 | Page 7 | Hot Chicken Sandwiches

' ,, Hot Chicken Sandwiches By Bertha E. Shaplcigh, Cookiug Authority of N E A Service and j Columbia University. These sandwiches are sufficient for luncheon or supper as the main dish. They use any left-over cold meat as well as chicken and the bwad may be stale, but not too dry 12 slices bread. 1 cup chopped chicken, salt and pepper to taste 2 eggs. 1-2 cup milk or cream. 2 tablespoons butter, butter for frying the sandwiches, 1 1-2 cups milk. 12 teaspoon salt. Cook the chopped chicken ln the butter and milk or cream until creamy but not too dry. Spread between two slices of bread and trim off a little of the crusts. Beat the eggs slightly, add the one and one-half cups of milk and salt. Dip each sandwich In the egg and milk and cook In a pan until brov.-n on both sides, using as little butter as possible. Serve at once garnished with B little parsley or watercress. I (Out this out and paste it in your cook book.)