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Show I WHEN WE SERVE SANDWICHES Bit JOSEPHINE B. GIBSON Director, Horn Economia Dept., H. J. Htinz Company Sandwiches vary all the way from the fancy, dainty bits of goodness which we serve at tea, to the substantial, sub-stantial, many-layered, sandwiches which are always so popular with men. Cheese, Olive, and Green Pepper l cupful grated American chaosa; V cupful minced green poppers l bread I U cup Spanish olives; 2 tablespoons Itayonnaiw Salad Dressing I butter. Mix together cheese, olives, green peppers and mayonnaise. Butter slices of bread, spread half of them with the filling and cover with other slices of bread. . maining toast, arrange slices of broiled bacon. Put together and garnish with watercress. Garden Sandiviclies S p r e a d whole wheat or rye bread with creamed butter, then with Mayonnaise Mayon-naise salad - dressing- to"! -which enough chopped parsicy or cress has been added to color' it slightly. slight-ly. Scald, peel, arid chill four medium-sized firm tomatoes; pare -a cucumber, remove seeds and chop with one-half a green pepper and a small onion; moisten with Mayonnaise Salad Dressinfr. Slice tomatoes and arrange sandwiches on serving plates as follows: First a slice of buttered bread, then slices of tomato dusted with salt, pepper, paprika, and spread thinly with Mayonnaise; next a second slice of bread, buttered side up, with the vegetables on it. Garnish with spoonful of Mayonnaise and whole Stuffed Olive. Hot Ham Sandwiches S p r e a d thin slice of brown bread with a thin slice of ham, or minced ham, then with a thin layer of Heinz Prepared mustard. Cover mustard mus-tard with a thin slice of American or Swiss cheese. . Cover with another an-other slice of bread. Toast the Bread for flat i sandwiches should be a day old, so as to cut b more easily. For rolled sand-wiches, sand-wiches, or for very thin slices of bresd to be buttered and put overlapping on a : plate, fresh bread should be used. White or brown bread, rye, graham, gra-ham, whole-wheat, raisin, date or nut breads may be used, sometimes some-times two or more kinds together. Long, narrow rolls make attractive attrac-tive sandwiches when sliced lengthwise, buttered and filled. For picnics, the roll may be hollowed hol-lowed and filled with sandwich material. Thin salt wafers or crackers are often used for paste sandwiches. Bread for fancy sandwiches should be cut in slices as thin as rxfaaihl and the crusts re- sandwich, or beat one egg and add to it J4 teaspoon salt, a dash of pepper and cup milk. Dip the sandwiches quickly into this mixture and fry until delicately browned in a pan with 3 taMe-spoons taMe-spoons melted butter. Garnish with slices of fresh Cucumber pickle and serve at once. , Sandwiches Men Like Rare roast beef and horseradish and onion minced, on white bread. Swiss cheese, prepared mustard, "nd rye bread. Hot Frankfurter snusifrei in quarter-inch slices, skin removed, and prepared mustard, in rolls or white bread. Clionped hard-cooked eggs, stuffed olives chopped, ar.J mayonnaise. moved. Picnic and lunchbox sandwiches are cut somewhat thicker and the crusts usually left on. The filling and butter for picnic sandwiches should be increased in-creased in proportion to the thickness thick-ness of the bread. Here are a few suggestions for delicious sandwiches: Italian Sandwiches . cupful mlnead lrrj popper I t tablespoons M"""'" Salad Draaslnr: whlu or whota-wbaat brawl! M eup mtnd haml pr-pmSstarf! pr-pmSstarf! S Ublaspooas Chili Sauce! hotter. Combine minced ham and celery and season with dash each ot cayenne pepper and mustard. Moisten with the mayonnaise and , chili sauce. Use white or wholewheat whole-wheat bread. -vr Baked Bean Sandwiches , M eupful Oven Baked Beans 1 1 tablespoons table-spoons (rated American cheese I salt; 1 tablespoons orange juice I butter; brown bread. Mash baked beans. Add grated cheese and salt to taste. Moisten with orange juice and spread between be-tween slices of buttered brown bread. j Olive Club Sandwiches Bread I Maronnalse Salad Dressing : stuffed Spanish Olives I butter, lettuce leaves : bacon I watercress. Toast slices of bread one-fourth inch thick until , an even golden brown. Butter lightly and let cool slightly. . Spread with thick mayonnaise. On half the slices place lettuce leaves and cover with sliced olives. On tli re- |