Show BOO EVENING sandwiches WHAT athe HAT can be more appealing to the appetite on a coot cool night than hot appetizing sandwiches they may inay bp be made as dainty as an afternoon tea sandwich or as substantial as a main dish hot egg sandwich cook six eggs in the shell until hard remove the shells and chop line ahne arid add pepper and salt and a teaspoonful each of chopped parsley and capers capera a tablespoonful of butter a teaspoonful of cornstarch cor mixed in four tablespoonfuls of light cream cook until slig slightly ht thickened have ready slices of buttered and toasted bread on hot plates fill the sandwich and cover with the egg and drawn butter or cream sauce garnish with sprigs of parsley add half a teaspoonful of curry 1 powder ow to the creamed mixture it if desired mock crab sandwich to one halt half cupful of grated cheese add one fourth cupful of creamed butter one half teaspoonful of ma made e mustard two teaspoonfuls spoonfuls ten of anchovy paste a few drops of lemon juice and a tablespoonful of chopped olives spread on slices of toasted bread and place in the oven until very hot garnish with parsley and narrow strips of canned d sweet serve e w with th celery prune fried cook prunes after soaking well pour off the stone put through the food chopper and add sugar and cinnamon to taste cut the crust off of r sandwich bread slice thin and spread with the mixture and cover with another slice flip dip the sandwiches in a plain pancake batter and fry like trench french toast or in deep fat these make a delightful breakfast toast R f 1932 western we stern Ne unions |