Post on 03-Oct-2014
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Companion_ series
230 . !i�neWich
DAILY FOOD GUIDE
pre-teen & aging By Food Groups child teen adult adult
MILK GROUP cups of milk or equivalents in milk 3-4 4 or more 2 2 products (cheese and ice cream)
MEAT GROUP 3 oz. serving meat, fish, shellfish or 1-2 3 or more 2 2 poultry; 2 eggs; l cup cooked dried beans, peas or lentils; l4 cup peanut butter
FRUIT AND VEGETABLE GROUP servings of C-rich fruits and vegetables l-2 1-2
servings of A-rich fruits and vegetables 2
servings of potatoes, other fruits and 2 2 0-1 vegetables
BREAD AND CEREAL GROUP servings of whole grain or enriched bread 3-4 4 or more 3-4 2-3 or cereal, baked goods, macaroni
OTHER tablespoons of fat (oil, butter, margarine) 2 2-4 2-3 1-2
Water or liquid equivalent to make 3 to 5 cups total daily intake.
(Chart adapted from American Medical Association and reprinted with permission.)
230
SANDWICHES EDITED BY CULINARY ARTS INSTITUTE
FANCY BREADS • FILLINGS AND SPREADS
PARTY SANDWICHES • TEEN-AGE SPECIALTIES
HOT SANDWICHES for breakfast • for lunch
DOUBLE-DECKERS AND TRIPLE-DECKERS
I @ulinarycJ!rts �nstitute
1727 South Indiana Avenue, Chicago, Illinois 60616
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 conscious 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 that he would recognize some of the ways in which women have used his idea to fulfill their own purposes, for certainly the modern party and cocktail sandwich 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 butterfly as to the many lunch box carriers and they vary in size and shape from the canape mouthful to the open-faced sandwich that fills the luncheon plate. The modern hostess is ever on the alert for new ideas in form and fillings. 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.
All rights reserved. Manufactured in the United States of America.
DOUBLE-DECKERS AND TRIPLE-DECKERS ........... 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 Sandwil:hes ............ 48 Salmon Sandwiches . . . • . . . . . . . 48 Tomato Cheese Club ........... 47 Veal and liver Sausage
Sandwiches ................. 48
FANCY BREADS ............... 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
FILLINGS AND SPREADS ...... 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 Cream Cheese and Jam.. . . . . 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... . . . . . . . . . . . . . . . 16 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. . . ..... IJ, 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. ............... . 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 ... . ......... 18
Carrot and Raisin ............ 18 Grated Carrot. . . • • . . . . . . . . . . 18 Green Bean Filling ........... lJ Mushroom-Sour Cream . . . • . . . 15 Pineapple Slaw Filling ....... lJ Radish ..................... 18 Salad Sandwich Spread . . . . . • 18 Vegetable ................... 18 Vegetable and Apple ......... 18,
HOT SANDWICHES . . ......... 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 .... . ..... 46 Piggy Paks ......... . . . ....... 38 Pimiento 'Sardine 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 Wallie Sandwit• . . . . . . .. . . . . . . l!ll Western Sandwiches ........... 17 Yard-Long Sandwich... 18
PARTY SANDWICHES ......... 20 Apple Rings ..... . .. . ...... . .. 25
Apricot Banana Toast. . . . . . . . . . 22 Asparagus Roll-Ups ............ 24 Bacon Cheese Roll. ............ 27 Blue Cheese Puff-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 Puffles ........... 24 Deviled Souff16 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 . . . • . • • . . . . II 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
TEEN·AGE SPECIAL TIES .... . . 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 N U T BREAD
11/.z cups sifted flour 2 teaspoons baklng powder 1h teaspoon salt 1/.z teaspoon baking soda '.4 cup shortening 1h cup sugar 1 egg, beaten 1 cup whole bran cereal 11h cups mashed bananas 1 teaspoon vanilla 'h cup chopped nuts
Sift flour, baking powder, soda and salt together. Cream shortening and sugar together until fluffy; add egg and beat well. Stir in bran, mashed bananas and vanilla. Add dry ingredients and the nuts, stirring only until combined. Spread in well-greased 9'hx-5\4x23A-inch loaf pan. Bake at 3 5 0 ' F . a b o u t 1 h o u r . Makes 1 loaf.
APRICOT NUT BREAD
2 cups sifted flour 2 teaspoons baklng powder 1 teaspoon baking soda 1 teaspoon salt % cup firmly packed brown
sugar 1 cup chopped walnuts or
pecans 1 cup rolled oats (quick or
old-fashioned, uncooked) 1/.z cup chopped dried
apricots 1 egg, well beaten 'A cup shortening, melted 11/.z cups buttermilk
Sift first 4 ingredients together. Stir in sugar, nuts, rolled oats and apricots. Add egg, shortening and buttermilk all at once in center of flour mixture. Li g h t ly stir just until flo ur is dampened. Do not b e a t ( m ixt u r e sh o u l d be l u m py) . T u r n i n t o w ellgreased 10x5x3-inch loaf pan. Bake at 375' F. 65 to 70 minutes. Cool. Makes 1 loaf.
Q U ICK MOLASSES BROW N BREAD
1 cup whole bran cereal 1/.z cup seedless raisins 2 tablespoons shortening 1h cup molasses ¥.1 cup boiling water 1 egg, beaten 1 cup sifted flour 1 teaspoon baklng soda 1h teaspoon salt 1h teaspoon cinnamon,
optional
Combine first 4 ingredients in bowl. Add hot water and stir until s h o r t e n i n g 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/g full. Bake at 350' F. about 45 min. Makes 2 loaves.
AP PLESAUCE BREAD 2 cups sifted flour 3 teaspoons baklng powder 1 teaspoon salt '.4 teaspoon cloves 1/.z cup chopped nuts 1 egg, well beaten 1/.< cup firmly packed brown
sugar 1 cup applesauce •;.. cup shortening, melted
Sift first 4 ingredients tog e t h e r . A d d n u t s . B l e n d brown sugar, applesauce and shortening with beaten egg. Add to flour mixture, stirring only enough to moisten flour. Turn into greased 8'hx4'hx-211.z-in. loaf pan. Bake at 350'F. 50 to 60 min. Makes 1 loaf.
C H E ESE B READ
¥.1 cup boiling water 1h cup seedless raisins 1¥.1 cups sifted flour 1h teaspoon salt 1 teaspoon baking soda ¥.. cup sugar 1 egg, beaten 1 cup grated sharp Cheddar
cheese
Pour water over raisins; let stand 5 min. Sift dry ingredients together; stir in raisins and water. Add egg and cheese; beat well. Turn into
• greased 8'hx4'hx2'h-in. loaf pan. Bake at 350' F. 45 to 55 min. Makes 1 loaf.
Moist fragrant loaves, fil led with fruit and n uts are an irresistible invitation to good sandwiches
6
OATMEAL FRU IT BREAD
2 cups sifted flour 2 teaspoons baking powder •A teaspoon baking soda 1 teaspoon salt 1 cup rolled oats (quick or
old-fashioned, uncooked) 1,4 cup shortening 'h cup firmly packed brown
sugar 1 P.gg, well beaten 1 tablespoon grated orange
rind 1'.4 cups buttennUk 'h cup cooked prunes,
pitted and chopped 'h cup cooked apricots,
chopped lh cup chopped walnuts
S i f t fi r s t 4 ingredients together. Stir in r o l l e d oats. Cream shortening and sugar together; beat in egg and orange rind. Add dry ingredients alternately with butterm i l k, m i x i n g o n l y u n t 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-fil led banana bread sandwiches and milk are a papu lar after-school twosome for chi ldren of any age
BANANA BREAD 13.4 cups sifted flour 23.4 teaspoons baking
powder 'h teaspoon salt Y.. cup shortening % cup sugar 2 eggs, well beaten 1 cup mashed ripe bananas
Sift flour, baking powder and salt together. Cream shortening and sugar together until light and fluffy. Add eggs and beat well. Add flour mixture alternately with bananas, mixing only enough to moisten dry ingredients after each addition. Turn into a greased 8Y2x4!hx2!h-in. loaf pan. Bake at 350° F. 60 to 70 min. Makes 1 loaf.
BANANA APRICOT - Add 1 cup finely cut dried apricots to egg mixture.
BANANA NUT-Add Yz cup coarsely chopped nuts to egg mixture. BANANA RAISIN-Add 1 cup s e e d l e s s raisins to egg mixture.
BANANA PRUNE-Add 1 cup finely cut dried prunes to egg mixture. HOLIDAY BANANA-Add 1 cup mixed, candied fruit,
FANCY BREADS
V.. cup raisins and 'h cup coarsely chopped nuts to egg mixture. Note: If apricots or prunes are very dry, soak them in w a r m w a t e r u n t il soft. Drain and dry well.
QU I C K N U T BREAD 1 cup chopped pecan, walnut
or hickory nut meats 2 cups sifted flour 3 teaspoons baking powder 1h teaspoon salt 1h cup firmly packed brown
sugar 1 cup milk 1 egg, beaten 2 tablespoons melted
shortening
Sift the flour, 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!hx-4!hx2!h-in. loaf pan. Bake in moderate oven (350.F.) about 1 hour or until lightly browned. Makes 1 loaf.
HON EYORANGE NUT BREAD
1 cup honey 2 tablespoons shortening 1 egg, beaten 1 'h tablespoons grated
orange rind 2 'h cups sifted flour 2 teaspoons baking powder 1,4 teaspoon baking soda 1h teaspoon salt 3.4 cup orange joice 3,4 cup chopped nut meats
Cream honey and shortening together until fluffy; add egg and orange rind. Sift dry ingredients and add alternately with orange juice. Add chopped 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 21h cups sifted flour 3 teaspoons baking powder 1 V.. teaspoons salt I cup walnut or pecan nut
meats, chopped cup milk
2 eggs, beaten 'h 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 flour and pour into greased loaf pan. Bake in m o d e r a t e o v e n (3 5 0° F.) about 1 hour or until lightly browned. Makes 1 loaf.
P R U N E BREAD 11h cups sifted flour 1 cup sugar 1h teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 cup whole-wheat flour '% cup broken nut meats 1 egg, beaten 1 cup buttermilk 1h cup prune juice 2 tablespoons melted
shortening '% cup chopped cooked
prunes S i f t f i r s t 5 ingredients together. Stir in whole-wheat flour and nuts. Combine remaining ingredients and mix well. Turn into greased loaf pan and bake at 3so• F. about I hr. Makes 1 loaf.
C RA N BERRY BREAD 2 cups sifted flou1:. 1 cup sugar l'h teaspoons baking powder 'h teaspoon baking soda 1 teaspoon salt 1 V.. cups halved cranberries 1h cup chopped walnuts 1 egg, well beaten 1 teaspoon grated orange rind •A cup orange juice 2 tablespoons melted butter
Sift first five ingredients together. 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 ingredients. 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.
P I N EAPPLE N U T BREAD
21A cups sifted flour ¥. cup sugar llh teaspoons salt 3 teaspoons baking powder• 'h teaspoon baking soda 1 cup whole bran cereal ¥. cup English walnut
meats, chopped l'h cups crushed pineapple,
undrained 1 egg, beaten 3 tablespoons shortening,
melted Sift flour, sugar, salt, baking powder and soda t o g e t he r. Combine remaining ingredients and stir into dry ingredients. Bake in greased 9x4x3-in. loaf pan at 350• F. for 1 V.. hrs. Makes l loaf.
7
Sandwiches made from Autumn Apple Bread are a "must" for the lunch box set
AUTUMN APPLE BREAD
'A cup shortening % cup sugar
2 eggs, well beaten 2 cups sifted flour 1 teaspoon baking powder 'h teaspoon baking soda l teaspoon salt llh cups coarsely grated raw
apple 1 tablespoon grated lemon
rind % cup chopped walnuts
Cream shortening and sugar until light and fluffy; beat in eggs. Mix and sift flour, baking p o w d e r , s o d a and salt. Add dry i n g r e di e n t s alter nately with grated apple to c r e a m e d mixtu r e . S t i r i n lemon rind and walnuts until thoroughly blended. Turn into greased 81hx41hx21h-inch loaf pan; bake at 3so• F. 50 to 60 minutes. Do not slice u n t il very cold. Makes 1 loaf.
8 FILLINGS AND S PREADS
SANDWICH FILLINGS Combine al l ingredients for filling selected. Use as directed in section on Party
Sandwiches (good on all Sandwiches) . Many sandwich fillings may be stored in covered jars in refrigerator for several d a y s . F i l l i n g s m a d e of chopped uncooked vegetables should be prepared j ust before using to avoid loss of vegetable juices and crispness.
C H EESE SANDWICH FI LLINGS
AMERICAN CHEESE AND BACON
'h cup grated American cheese
V.. cup minced cooked bacon
.() drops onion juice 1 tablespoon minced pickles 3 tabelspoons mayonnaise
When the fil l ing forms part of the decoration of the sandwich it should help to carry out the color scheme
AMERICAN CHEESE AND EGG
'h 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
1 cup grated American cheese
V.. cup chopped salted almonds
2 tablespoons mayonnaise
SHARP CHEESE SANDWICH FI LLI N G
2 cups tomato juice 2 tablespoons quick-cooking
tapioca Vs teaspoon pepper 'A teaspoon dry mustard 1h pound cheese, grated V.. pound dried beef, finely
ground 'h 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, s t i r r ing o c c as ional ly . Add cheese gradually and stir until melted. Add beef and Worcestershire sauce. Cool. Makes 2Y:z cups .
CREAM CHEESE AND CHICKEN
'A cup cream cheese � cup chopped cooked
chicken Salt
CREAM CHEESE AND CHIPPED BEEF
Y. cup ground chipped beef % cup cream cheese
CREAM CHEESE AND CIDVES
1 cup cream cheese 2 tablespoons minced chives
CREAM CHEESE AND JAM
'h cup cream cheese 'h cup strawberry jam Spread each separately.
CREAM CHEESE AND MARMALADE
1h cup cream cheese 'h cup orange marmalade Spread each separately.
CREAM CHEESE AND NUT
1 cup cream cheese Y. cup minced nut meats
(walnut, pecan or pistachio)
F I LLINGS AND SPREADS
CREAM CHEESE AND PIMIENTO
1 cup cream cheese 2 tablespoons minced
pimiento
CREAM CHEESE, CUCUMBER, RADISH
1,4 cup cream cheese 'A cup chopped cucumber 'h cup chopped radishes
CREAM CHEESE, NUT, RAISIN
1,4 cup cream cheese \4 cup mayonnaise 'A cup ground nut meats 'A cup ground raisins
CREAM CHEESE COMBINED WITH:
Chopped candied ginger Chopped dates Chopped dill pickle Chopped green pepper Peanut butter
C H EESE AP RICOT SAN DWICH FI LLI NG
1h 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 10 minutes. Add sugar, then cool. Cream the cheese with apricot sauce and add salt. Makes Jlh cups.
COTTAGE CHEESE AND BACON
:Y., cup cottage cheese 'A cup chopped cooked
bacon
COTTAGE CHEESE AND CELERY
% cup cottage cheese Y, cup minced celery 3,4 teaspoon chopped chives 1 tablespoon mayonnaise 'A teaspoon salt
COTTAGE CHEESE AND CHIVES
1 cup cottage cheese
2 to 3 tablespoons minced chives
Salt Paprika
COTTAGE CHEESE AND WATERCRESS
1h cup cottage cheese 1h cup chopped watercress
COTTAGE CHEESE AND EGG
1h cup cottage cheese 2 hard-cooked eggs, chopped 2 tablespoons chopped
pickle 2 tablespoons mayonnaise
COTTAGE CHEESE AND GINGER
\4 cup cottage cheese 2'h tablespoons chopped
preserved ginger 11h teaspoons preserved
ginger sirup 3 tablespoons chopped nut
meats
Hoot owls and Jack O'Lantern Faces-Ha lloween sandwiches so simple that even the small fry can make them
JACK O'LANTERN
FACES
1h cup mayonnaise l'A cups cottage cheese
9
Y, cup well-drained crushed pineapple
Y, cup chopped dates 5 teaspoons finely chopped
crystallized ginger 30 slices Boston brown
bread Y, cup shredded coconut Y, cup pecan pieces
Combine mayonnaise with cottage cheese. Blend in pineappl e , dates a n d ginger . Spread mixture over 15 of the bread rounds. With tiny cookie cutters or a sharp knife, cut holes in remaining bread rounds to resemble eyes, nose and mouth. Place over cheese-spread rounds. Fill holes with some of the filling; decorate sandwiches with coconut "hair," pecan pieces in mouth for teeth, and if desired, semi-sweet chocolate pieces in eyes. Makes 1 5 sandwiches.
10
CHICKEN SANDWICH FI LLI NGS
CHICKEN AND BACONI cup finely diced cooked chicken, Vz cup crumbled cr isp b a c o n , 1 c u p f inechopped tomato and mayonnaise or salad dressing to moisten.
C H ICKEN AND C H ESTNUT-t cup finely chopped cooked chicken, 'h cup finely chopped boiled chestnuts (or substitute pecans, if desired) 'h cup chopped celery, 2 hard-cooked eggs, chopped, 'f.. cup chopped pimientostuffed olives, and mayonnaise to moisten.
CHICKEN AND TONGUE -1 cup finely diced cooked chicken, 1 cup finely diced c o o k e d tongue , 'h c u p chopped ce lery , 1h c u p c h o p p e d p imiento-s tuffed olives and mayonnaise or salad dressing to moisten.
C H I C KE N A N D P I NEAPPLE-2 cups finely diced cooked chicken, '% cup diced pineapple, V.. cup finely chopped green pepper, 1h cup chopped walnuts and mayonnaise to moisten.
CHICKEN AND MUSHROOM-! cup finely 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), V.. cup finely chopped salted almonds, 1 tablespoon lemon juice, salt and pepper to taste.
CHICKEN, CELERY AND ALMOND- Combine finely chopped cooked chicken with chopped celery and chopped salted almonds. Moisten with mayonnaise.
CHICKEN, CELERY AND OL IVE -Combine chopped cooked chicken with finely chopped celery and pimientostuffed or ripe olives. Moisten with mayonnaise.
CHICKEN AND CARROT -Combine chopped cooked chicken with finely chopped celery and grated carrot. Season and moisten with dairy sour cream.
Rolled sandwiches can be hearty a s well a s dainty, if generously spread with meat or chicken
FILLINGS A N D SPREADS
CHICKEN LIVE R SANDWIC H ES
1 tablespoon instant minced onion
1 tablespoon water 4 slices crisply fried bacon,
crumbled 1 cup finely chopped cooked
chicken livers 1/.o cup butter or margarine,
softened V.. teaspoon dry mustard 2 tablespoons chopped
parsley Salt to taste
Combine onion and water and let stand about 1 0 min. Combine all ingredients in a bowl and blend thoroughly. Makes 1 cup.
CHICKEN A N D EGG SANDWIC H ES
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 first 7 ingredients. Blend thoroughly. Spread between slices of bread. M akes 4 sandwiches.
CHICKEN HAM SANDWICHES
1 cup diced cooked chicken 1h cup diced cooked ham 1h cup chopped celery % cup salad dressing or
mayonnaise 8 slices bread Lettuce
Combine first 4 ingredients and blend. Spread between slices of bread, topping with lettuce leaf. Makes 4 sandwiches. Add chopped pickles or olives. Use cucumber instead of celery.
Deceptively simple to prepare, this lovely Salad Sandwich loaf can highlight a spring buffet luncheon
SALA D SANDWICH LOAF
1 (2 lb.) loaf unsliced sandwich bread
% cup soft butter or margarine
Ham Salad Filling Pineapple Slaw Filling Green Bean Filling 1 (8 oz.) pkg. cream cheese 'A cup honey 1,4 cup drained, crushed
pineapple Remove crusts from bread and cut lengthwise into 4 equal slices. Spread butter on each slice. Spread slices with fillings in the following order
and stack : ham salad, pineapple slaw, green bean salad and top with fourth slice of bread. Press loaf firmly together. Wrap in moisturevapor proof material and chill in refrigerator until about an hour before serving time when loaf is "frosted". Beat cream cheese with honey and blend in the pineapple. Spread on top and sides of loaf. Chill loaf until serving time. Serves 10 to 12.
HAM SALAD FILLING
1 cup (1,4 lb.) ground cooked ham
% cup sweet pickle relish 3 tablespoons mayonnaise or
salad dressing
Blend all ingredients together. M akes 'Vs cup filling.
11
GREEN BEAN FILLING
% cup finely chopped, cooked green beans
1 tablespoon chopped pimiento
2 teaspoons minced onion 2 tablespoons French
dressing 2 tablespoons mayonnaise or
salad dressing Blend all ingredients together. Makes 'Vs cup filling.
PINEAPPLE SLAW FILLING 1 cup finely chopped
cabbage 'A cup drained, crushed
pineapple 1/s teaspoon salt 3 tablespoons mayonnaise or
salad dressing Blend all ingredients together. M akes 'Vs cup filling.
NOVEL CHICKEN F I LLING
1 cup cooked white meat of chicken, chopped
1;2 teaspoon salt· Few grains cayenne 1 teaspoon unflavored
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 in thick layer in a pan; chill untill firm. Divide into squares; cut squares into thin slices. Arrange on thin slices of bread; cut off crusts and cut into fancy shapes.
RAI N BOW SANDWIC H ES
8 slices white bread 8 slices whole-wheat bread
CLAM FILLING-1h cup (71h oz. can)
drained, cooked clams 1h cup cottage cheese,
strained 1 tablespoon chopped green
onion 1 drop Tabasco
CHEESE FILLING-1h cup shredded cheese 1 tablespoon chopped green
pepper Va teaspoon W orcestershire
sauce 3 tablespoons mayonnaise
HAM FILLING-lh cup deviled ham 2 tablespoons chopped
cucumber 2 tablespoons mayonnaise 1 tablespoon chopped sweet
pickle
TOPPING-1h cup pineapple cheese
spread 1 tablespoon milk 3,4 teaspoon aromatic bitters Combine ingredients for each filling and the topping. Spread clam filling on 4 slices white bread. Spread cheese filling on 4 slices wheat bread. Spread ham filling on 4 slices white bread. Assemble sandwiches by using clam filling on bottom; top with cheese filling, top with ham filling and another slice of wheat bread. Trim off crusts and cut each sandwich in half, crosswise. Arrange sandwiches cut sides up, and spread topping on side edges only. Cover and refrigerate until serving time. Makes 8 sandwiches.
12
FILLINGS AND SPREADS
Rainbow Sandwiches and a frosty fruit drink make just-right refreshments for warm weather entertaining.
EGG SANDWICH 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 stuffed 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 fish, chopped pickles, mayonnaise. Minced celery, pimiento, mayonnaise. Minced onion, mayonnaise . Minced pickle, minced cooked tongue, mayonnaise. Minced pimientos, d iced green pepper, chili sauce, mayonnaise.
EGG AND ANCHOVY 3 hard-cooked eggs 1.4 cup butter, softened 3 tablespoons anchovy paste 11h 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 in anchovy paste and lemon juice. Spread on slices of bread, cut into fancy shapes, and top each sandwich w i t h c h o p p e d e g g white. Makes about 3/.i cup spread.
FILLINGS AND SPREADS
CHIPPED BEEF-C HEESE D I P LOMAS
% cup sharp cheese spread 'h cup firiely chopped
chipped beef 16 slices fresh white bread Ys cup melted butter 16 strips (3 x 1/.o ln.) chipped
beef Combine cheese spread and beef. Trim crusts from bread; spread with the filling. 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 in 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 grad uates and friends. Carry out the theme with "diplomas" and "mortarboards" along with other intriguing shapes
MO RTARBOARD HATS 12 slices bread 1 hard-cooked egg 3 tablespoons drained,
crushed pineapple 1/o teaspoon ground ginger Dash salt 2 tablespoons mayonnaise 24 strips (1 x 1/.o ln.) pimiento Trim crusts from 6 slices bread and cut each slice into 4 squares. Cut 6 slices bread into 4 ( l 'h-inch) c ircles. Remove yolk from white of egg and set aside 'h of egg white. Mash remaining white with the yolk; add pineapple, ginger, salt and m a y o n n a i s e . Spread egg-pineapple filling on each circle. Top filling with a bread square to form a mortarboard hat. Decorate each hat with pimiento "tassel". To form tassel knots, cut 24 tiny pieces from remaining egg white. Makes 24 "Mortarboard Hats".
TU NA-NUT ROLLS 'h cup finely flaked tuna
13
1 tablespoon finely chopped dill pickle
1 tablespoon finely chopped pimiento
1 tablespoon creamy French dressing
1 3-oz. pkg_ cream cheese 1 Ys tablespoons milk 7 slices fresh white bread 1 tablespoon soft butter 'h cup finely chopped
pecans
Combine first 4 ingredients. Blend cream cheese with milk. Spread each slice of bread with butter and 1 Yz tablespoons tuna filling. Trim off crusts. Roll up like a jelly roll. Spread outside of rolls with cream cheese and coat with nuts. Wrap each roll securely in moisture-vaporproof material and twist ends tightly. Refrigerate until serving time. To serve, unwrap and cut each roll in half. Makes 14 rolls.
14
CHEESE-NUT TRIANGLES
1 egg yolk Ys cup pimiento cheese
spread 1 tablespoon minced onion 1,4 teaspoon dey mustard 1,4 teaspoon salt Dash pepper 4 slices white bread Ys cup toasted, slivered
almonds
Combine first 6 ingredients. Spread filling 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 CRESCE NTS 3 hard-cooked eggs, finely
chopped Ys cup deviled ham :Y., teaspoon prepared
horse-radish 3,4 teaspoon dey mustard 3 tablespoons mayonnaise 1,4 teaspoon salt 18 slices white bread 3 tablespoons soft butter 18 strips (2 x 'A-ln.) pimiento Combine first 6 ingredients. Cut one round and one crescent from each slice bread , u s i n g a 2'A-inch c u tte r .
Spread filling on each round and top with a crescent placed so outside edges match. Outline inner curve of the crescent with a strip of pimiento. Makes 18 crescents.
TU RKEY -PARSLEY ROLLS
2 3-oz. pkgs. cream cheese 3 tablespoons milk 'h 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'/:z tablespoons cheese mixture add turkey, nuts and 1 tablespoon parsley. Spread each bread slice with filling; trim off crusts. Roll up slices jelly roll fashion. Spread outside of rolls with remaining cheese mixture. Roll in remaining parsley. Wrap each roll in moisture-vaporproof material and twist ends tightly. Refrigerate until serving time. To serve, unwrap each roll and cut in half. Makes 16 rolls.
The beauty of Mosaic Sandwiches depends on the contrast between the fil lings and the breads
FILLI NGS AND SPREADS
FISH SAN DWICH F I LLINGS
SALMON AND C U C UM· BER-Combine flaked cooked salmon with finely chopped cucumber; moisten with mayonnaise or salad dressing.
SALMON AND NUT-Combine flaked cooked salmon with chopped nuts and finely chopped celery; moisten with mayonnaise.
S H R I MP A N D C R E A M CHEESE-Comb i n e finely chopped cooked shrimp with cream cheese. Season to taste.
TUNA SALAD-Combine flaked cooked tuna with minced capers, a little tarragon v i n e g a r , papr ika and moisten with mayonnaise.
LOBSTER SALAD-Combine flaked cooked lobster with chopped pimiento-stuffed olives, chopped hard-cooked eggs , chopped capers and mayonnaise.
C R A B M E A T SALADCombine cooked crab meat with diced celery, minced pimiento, minced green pepper, salt to taste; moisten with mayonnaise.
CUCUMBER SHRIMP C RESC ENTS
'h 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 buttered bread cut into crescent s h a p e s . M a k e s 1'/:z cups spread.
For texture contrast, garnish each Surprise Sandwich Package with a crisp carrot curl and a sprig of watercress
FRU IT, NUT AND N U T BUTTE R F ILLI NGS
DATE AND NUT ¥:. cup ground dates '13 cup ground pecan meats 1 Yz tablespoons mayonnaise I tablespoon lemon juice
PEANUT 3/.a cup chopped salted
peanuts •A cup mayonnaise
PEANUT BUTTER AND BANANA
1h cup peanut butter Ya cup mashed ripe banana 'A cup mayonnaise
PEANUT BU'ITER AND JAM
Yz cup peanut butter Yz cup .raspberry jam Spread each separately.
PEANUT BUTTER AND PICKLE
Yz cup peanut b?tter 'h cup mayonnaiSe 3 tablespoons chopped
pickle
OTH E R COMBI NA"TIONS WITH N UTS
Chopped nuts and pimientostuffed olives.
Chopped peanuts with shredded carrots, cabbage, or apple.
Cream c h e e s e , c h o p p e d stuffed olives and chopped nuts.
Shredded orange peel, chopped nuts, raisins and cream cheese.
Chopped figs, dates, raisins or prunes, with lemon juice or mayonnaise.
Finely chopped preserved ginger, cream cheese and chopped nuts.
Finely shredded Cheddar or Swiss cheese and chopped nuts.
S U RPRISE SAN DWI CH PACKAGES
1h cup butter, softened 6 slices white bread 3 slices whole-wheat bread
SHRIMP FILLING
I 4Yz-oz. can shrimp, drained and chopped
1A cup mayonnaise I teaspoon lemon juice I drop Tabasco
MUSHROOM-SOUR CREAM FILLING
I 4-oz. can sliced mushrooms, drained
I tablespoon butter, melted 1h cup dairy sour cream 2 teaspoons chopped chives 7 slices tomato, Y., inch
tbick
CREAM CHEESE-BLACK WALNUT TOPPING-
•A cup cream cheese 2 tablespoons chopped black
'Walnuts I teaspoon sugar 'h teaspoon salt 1 teaspoon milk
Combine i n g r e d i e n t s for shrimp filling. Saute mushrooms in the butter. Cool ; then combine with sour cream and chives. Combine ingredi-
15
ents for topping. Spread butter on one side of each slice of white bread and on both sides of whole-wheat bread. Spread about 'A cup shrimp filling over buttered side of the white bread slices. Top with whole-wheat bread . Spread 3 generous tablespoons sour cream filling over each slice of wheat bread; top with tomato slices and remaining white bread slices, buttered side down. Trim off crusts and cut each sandwich in half, crosswise. Spread t o p p i n g mixture over top o f each individual sandwich. Makes 6 sandwiches.
LEMON N U T SANDWICH FILLING
3 tablespoons lemon juice 1 teaspoon grated lemon
rind 'h cup sugar 4 egg yolks, slightly beaten 1 tablespoon butter Ya cup slivered blanched
almonds
Combine lemon juice and rind, sugar, egg yolks and butter. Cook in double boiler, stirring constantly, until thick. Cool and stir in almonds. Makes 1 cup.
16
MEAT FILLING S
BACON AND PICKLE
8 slices crisp bacon, chopped
4 medium dill pickles, chopped
¥.! cup mayonnaise
DEVILED HAM SPREAD
2 (5 oz.) cans deviled ham 'h cup mayonnaise 1 cup cottage cheese
VEAL AND CARROT
'h cup chopped cooked veal 'h cup grated carrot Dash salt, dash pepper 1 teaspoon lemon juice 3 tablespoons mayonnaise
LIVER SAUSAGE
'h cup chopped liver sausage
2 teaspoons minced cooked bacon
2. teaspoons minced pimiento 'h teaspoon lemon juice
TONGUE
l 'h cups minced cooked tongue
2 tablespoons prepared horse-radish
'h teaspoon salt V.. cup mayonnaise Dash cayenne
HAM SALAD
'!4 cup chopped cooked ham
1 tablespoon chopped onion
1 hard-cooked egg, chopped
V.. cup chopped green pepper
1.4 cup mayonnaise
LIVER AND RAISIN
3.4 cup chopped cooked liver
¥.! cup chopped raisins
� teaspoon salt
2 tablespoons mayonnaise
V.. teaspoon mustard
V.. teaspoon grated onion
� teaspoon pepper
3 tablespoons chili sauce
PI NWHEEL SANDWICHES
1 l-Ib. loaf unsllced bread
1.4 cup butter, softened
EGG FILLING-
2 hard-cooked eggs, mashed
2 teaspoons prepared mustard
V.. teaspoon salt
'h cup salad dressing
FILLINGS A N D SPREADS
HAM FILLING-
% cup finely chopped cooked ham
1 tablespoon prepared horse-radish
V.. cup salad dressing
PEANUT FILLING-
% cup chunky peanut butter
V.. cup chopped dill pickle
2 tablespoons salad dressing
Trim crusts from bread. Cut into 6 l e n g t h w i s e slices. S p r e a d b u t t e r on bread. Spread l'h tablespoons egg filling on 'h of each slice of bread; spread 1 'h tablespoons ham filling on middle third of each slice; spread 1 'h tablespoons peanut filling on remaining third of each slice. Roll, jelly roll fashion, starting at egg-fill 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
TU NA-C RANBERRY ROU N DS
2 7 slices bread 34 cup tuna, flaked 3 tablespoons chopped
pimiento-stuffed olives 1 � tablespoons chopped
toasted almonds � cup mayonnaise 9 slices jellied cranberry
sauce, cut 14 In. thick ¥.. cup sharp cheese spread
Cut a 3-in. circle from each bread slice. Combine next 3 ingredients and \4 cup mayonnaise. Place a cranberry slice on 9 circles. Spread tuna salad on 9 circles. Put cranb�rry circle on tuna circle. Top with third circle of bread. Combine cheese spread with \4 cup mayonnaise. Spread over tops and half way down sides of sandwiches. Bake at 350 ° F. 10 min. Makes 9 sandwiches.
Hostessing will be o breeze when you serve these quick 'n' easy T u n a - C r a n b e r r y R o u n d s - h ot sandwiches crusted with puffy cheese and studded with olives
BAR-8-Q
MEAT LOAF 1 � lbs. ground beef 'h lb. ground pork 'h cup minced onion \4 cup minced green pepper 14 cup shredded carrot 'h cup milk 'h cup water 1h cup prepared barbecue
sauce 2 cups wheat flakes, crushed 2 eggs, beaten 1 1h teaspoons salt 1h teaspoon pepper � teaspoon sage \4 teaspoon celery seed 1/.1 teaspoon oregano 2 bacon slices, cut In half 2 whole bay leaves \4 cup prepared barbecue
sauce
Mix first 10 ingredients together 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 I \4 hrs. Baste frequently. 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
1 7
'4 cup minced green pepper 3 tablespoons Worcestershire
sauce ¥.. cup tomato catchup
Mix well, pack into greased pan and bake at 350° F. 1 hour. Slice cold for sandwiches. Serves 8 .
WESTERN SANDW I C H ES
2 tablespoons butter 1 small onion, minced 1h cup minced cooked bam 4 eggs, slightly beaten \4 teaspoon salt Dash pepper 8 slices bread, buttered
Cook onion in butter 2 minutes. Add ham and eggs. Cook stirring constantly until eggs are slightly thickened. Add salt and pepper. Spread between slices of buttered bread. Makes 4 sandwiches.
18
VEGETABLE FILLINGS CARROT AND RAISIN
2 carrots, grated
lh cup chopped raisins
'h cup peanut butter
Mayonnaise to moisten
RADISH
:V.. cup sliced radishes
1.4 cup watercress leaves, minced
3 tablespoons mayonnaise
GRATED CARROT
'h cup grated carrots
'h cup grated cabbage
'h cup ground peanuts
'h cup mayonnaise
VEGETABLE
1 tablespoon chopped onion
3 tablespoons chopped celery
3 tablespoons chopped cucumber
3 tablespoons chopped green pepper
'h cup chopped lettuce
1 hard-cooked egg, chopped
1.4 cup mayonnaise
/
VEGETABLE AND APPLE
1.4 cup chopped cabbage 3 tablespoons chopped apple 3 tablespoons chopped
carrot 3 tablespoons chopped
celery 1 tablespoon chopped onion 3 tablespoons chopped green
pepper 1.4 cup mayonnaise
SALAD SANDWICH SPREAD
3.4 cup (about 3 medium size) grated carrots
lh cup (about 2 stalks) finely chopped celery
2 tablespoons grated sharp cheese
2 tablespoons salad dressing
1 tablespoon finely chopped green pepper
1 tablespoon chill sauce
1.4 teaspoon salt
1.4 teaspoon monosodium glutamate
Few grains pepper
Combine all ingredients in a
bowl. Mix together lightly
but thoroughly.
FILLINGS AND SPREADS
YARD-LO N G SANDWICH
1 (1 lb.) loaf French bread 1/;J 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 '.4 -inch slices, almost to the bottom crust. Hollow out alternate sections of the loaf almost to bottom crust. Do not cut through crust. Spread butter in hollowed-out sections. Place the following into each buttered cavity : one slice of bologna, rolled; one slice of cheese, fol<!ed in half; one slice tomato ; one slice pickle. Place on baking sheet and heat in 400 • F. oven 10 min. To serve: slice loaf between filled sections to make 8 sandwiches.
This Yard-Long Sandwich will bring cheers from the after-thegame crowd
FilLINGS AND SPREADS
SAN DWICH BUTTERS
G E N E R A L M E T H O D Cream b u t t e r thoroughly. Grind fish, 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 sh apes and garnish appropriately or use as a base for sandwich fillings.
ANCHOVY BUTTER
1 cup butter
1h cup minced anchovies
2 teaspoons lemon juice
4 drops onion juice
4 hard-cooked egg yolks
Use herring, bloaters, crawfish, lobster, smoked salmon, whitefish, sardines or 4 tablespoons anchovy paste instead of anchovies.
CHEESE BUTTER
1h cup butter
'A cup grated Parmesan
cheese or 1 'h ounces
Roquefort or 'h cup
snappy cheese spread
CHILI BUTTER
'A cup butter
2 tablespoons chill sauce
CHIVE BUTTER 'h cup butter
1/.o cup chopped chives
4 drops Worcestershire
sauce
EGG BUTTER
'h cup butter
4 hard-cooked egg yolks
Few grains cayenne
6 drops Worcestershlre sauce
FILE BUTTER
'h cup butter
1 tablespoon file 1 teaspoon paprika
GARLIC BUTTER, STRONG
1 to 2 cloves garlic, crushed 1h cup butter
GARLIC BUTTER, MILD
�-2 to 1 clove garlic, crushed 1h cup sweet butter
HAM BUTTER
1h cup butter 1/.o pound cooked ham,
ground 2 hard-cooked eggs, chopped Dash pepper
HORSE-RADISH BUTTER
'h cup butter 1/.o cup grated horse-radish
LEMON BUTTER
1h cup butter Grated rind 1 lemon 1 'h tablespoons lemon juice 1 tablespoon minced onion
MUSTARD BUTTER
1h cup butter 'A cup prepared mustard
OLIVE BUTTER
1/.o cup butter 2 tablespoons chopped olives 'A teaspoon lemon juice
PARSLEY BUTTER
% cup butter Y:. cup minced parsley
PIMIENTO BUTTER
'h cup butter 'A cup mashed pimiento 2 teaspoons India relish,
drained
POPPY SEED BUTTER
1h cup butter 'h cup hot poppy seeds,
ground
19
Use caraway seeds or sesame seeds instead of poppy seeds.
SHRIMP BUTTER
1 cup butter 1 cup minced cooked
shrimp 'A teaspoon salt Dash paprika 1 tablespoon lemon juice
SUGGESTIONS FOR GARNISHES
Red or green peppers, cut into thin strips or circles. Celery stuffed with a savory cheese mixture, celery curls or hearts of celery. Radishes cut into thin slices. Stalks of endive stuffed with Roquefort cheese paste. Sieved hard-cooked egg yolks. Finely chopped hard-cooked egg whites or egg wedges.
For sandwich loaves, fi l lings that harmonize or contrast in ftavor, color and texture are pleasing
20 P AR T Y
Filling for ribbon, checkerboard, tile or rolled sandwiches should be of the type which will become firm when chilled in order to hold the pieces of bread together. Savory butters of all kinds and cream cheese mixtures are especially good for this purpose. Cream cheese may be mixed with fish paste, olives, pimientos, parsley, c h i v e s , chopped nuts, lemon juice or herbs to give variety in color and flavor. A small amount of vegetable coloring may be used to give delicate tints. Do not use salad mixtures for this type of sandwich.
CIN NAMO N SANDWIC H ES
2 tablespoons butter 6 tablespoons sugar 2 teaspoons cinnamon 4 slices bread, toasted
Cream first 3 ingredients together; spread on toast. Cut into fancy shapes.
Start the fl l led pinwheel roll with a row of stuffed olives
S AN D W I C H ES
PI NWH EEL SANDWIC H ES
Cut bottom, sides and end crusts from unsliced loaf of white or whole-wheat bread. Spread bottom of loaf with butter and desired filling. Cut as thin and even a slice as possible from bottom of loaf. Start at I 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 PINWHEELSPlace a row of stuffed olives end to end along one end of a slice of buttered bread. Roll bread as for Pinwheel Sandwiches. Wrap in moisturevaporproof material and chill. Slice so that each pinwheel has a slice of stuffed olive in the center. If desired, use small sweet pickles instead of olives.
EGG PINWHEELS-Cut off rounded ends of hard-cooked eggs and use instead of olives in Stuffed Pinwheels.
P A R TY P I N W H E E L SSpread \1:! o f each slice with mixture of cream cheese and minced parsley. Spread remainder of slice with deviled ham. Roll, starting with cheese end. Wrap and chill. Slice thinly.
MOSAIC SANDW I C H ES
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 filling. Cut small shapes from centers or corners of unspread slices with tiny cutters and put sandwiches 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 filling of sandwich showing through the opening. See picture, page 14.
PARTY SANDWICHES
OPE N-FAC ED SANDWICH SUGGESTIONS
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 filling 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 stuffed olive in center. Place a slice of smoked salmon on bread slice. G arnish with spray of dill or thin slice of sweet or dill pickle. Cut bread into d i a m o 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 buttered rye bread. Sprinkle minced onion between strips. Cut bread into d i a m o n d shape, spread half with cream cheese and half with tart jelly. Cover jelly with slices of ripe banana. Spread white bread with orange marmalade and garnish with halves of seedless grapes. Slice an apple crosswise, cut out core, place on round of buttered bread and fill center of apple with a grape, a cherry or a spoonful of jelly or peanut 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 buttered bread with chopped or sliced hard-cooked eggs; arrange a row of anchovy or herring fillets 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
21
claw into halves, place on buttered bread and garnish with mayonnaise and sprigs of dill. Place row of sliced stuffed olives across center of bread. Decorate on each side with mayonnaise forced through a pastry tube. Slice of boiled ham cut to fit shape of bread. Garnish with strips of pickled beets. Mix grated uncooked carrots with enough honey to hold together and spread on wholewheat bread. Cut slice of bread into diamond shape and spread 1 end with thick cranberry sauce. On other end place slice of meat loaf cut to fit bread. Cut slice of bread into rectangle. Spread with mayonnaise, arrange a slice of hardcooked egg at one end and bits of green pepper to resemble stem and leaves of a flower. Spread crackers with mayonnaise, cover with thin slice of pared cucumber and garnish with rosette of soft sharp cheese.
Slice the pinwheel roll so that a slice of stuffed olive garnishes the center
c.__/ ___ () f--L __ � I �
Two long slices of white breod and two of whole-wheat start the Ribbon Sandwich
EAST I N D IAN TIDBITS
(picture page 24)
* cup chopped, cooked chicken
¥, cup chutney, finely chopped
� teaspoon curry powder % cup mayonnaise or salad
dressing 6 slices white bread
Combine first 3 ingredients with 3 tablespoons mayonnaise. Spread on bread slices; trim off crusts and cut slices crosswise into 4 equal strips. Spoon 1 teaspoon of mayonnaise on top of each strip. Place on greased baking sheet and heat in 400° F. oven 5 minutes. Makes 24 tidbits.
P I N EAPPLE CHEESE WAFERS
3 ounces cream cheese 3 tablespoons mayonnaise 'h cup chopped pecan meats 'h cup drained crushed
pineapple Crisp crackers
Blend cheese and mayonnaise; add pecan meats and pineapple. Spread on crisp crackers or whole-wheat bread. Makes 24 wafers.
C I N NAMO N 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 'h cup confectioners' sugar and 2 teaspoons cinnamon.
TILE SANDWICHES 1 unsllced loaf white bread 1 unsllced loaf whole-wheat
bread % cup softened butter,
sandwich butter or cream cheese filling
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 x l inch. Cut 2 similar strips from whole-wheat loaf. Butter 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 opposite whole-wheat sections. Press together and wrap in waxed paper. Chill until butter or filling is firm, about 2 hours. Slice and serve.
APRICOT BANANA TOAST
Toast bread on 1 side and butter the other side. Spread with mashed cooked dried apricots. Cover with slices of banana and sprinkle with brown sugar and a little cinnamon. Arrange on preheated broiler rack and broil slowly until brown sugar is melted.
Chil l the Ribbon Sandwich loaf well before cutting it into slices
22
PARTY SANDWICHES
Four r ibbon sandwiches, two inverted make the checkerboard
RIBBON SANDWI C H ES Cut all crusts from unsliced loaf of bread. Spread bottom of loaf thinly with butter and desired filling, then cut a thin slice from bottom of loaf. Spread bottom again with butter and the same or different filling, cut a second slice lengthwise from loaf of same thickness as before and continue until as many slices as desired are prepared. Repeat same procedure with a loaf of w h o l e - w h e a t bread. Place white and whole-wheat bread slices together in alternate layers with filling and butter between, using 3 , 4, or 5 layers depending upon thickness 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 SANDWICHES-Proceed as for ribbon sandwiches, but cut all the slices 1h inch thick and use only 4 layers. To be successful all slices must be as uniform in thickness as possible and the filling must be spread evenly. Cut loaf of ribbon sandwiches into 'h inch slices and spread slices with butter and filling. Pile 4 of these slices one above the other, with the strips of bread all running in the same direction and with dark strips above light strips and light strips above dark in checkerboard design. Place the top slice buttered side down. Press stack together firmly. Make similar stacks of remaining slices, chill thoroughly and cut each stack into thin slices.
23
CH EESE C H U N KI ES (Picture page 24)
1 l-Ib. loaf unsliced white bread
Ya pound process American cheese
Ya cup melted butter 1 teaspoon paprika
Remove crusts from bread and cut loaf crosswise into 6 ( I Y2 in. ) slices. Cut each slice into 4 equal-sized chunks.
Cut cheese into 'h x l -in. sticks. Hollow out part of the center of each bread chunk, using scissors. Insert a cheese stick in 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 hold together when it is sliced
ASPARAG US ROLL-UPS 24 (JY:z ln.) cooked green
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 immediately roll up jelly-roll fashion . Arrange on a baking sheet so that rolls rest on last turn of bread. Place under broiler about 3 min., or until rolls are golden brown. Makes 24 roll-ups.
N I P PY C H E DDAR SAVORIES
Cream � cup butter and 4 oz. shredded, sharp Cheddar cheese ; mix in 2 tablespoons mayonnaise, 1 teaspoon pre-
pared mustard, 1 teaspoon lemon juice and � teaspoon celery salt. Spread on 1 2 slices trimmed bread. Roll and broil as for Asparagus Roll-Ups.
C RANBERRYC I N NAMON ROLLS
12 slices white bread 2 tablespooru; soft butter or
margarine lh cup crushed jellied
cranberry sauce 1,4 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, clockwise: Apple Rings (recipe oppo· site), Cran berry-Cinnamon Rolls, C heese Chunkies (recipe, p. 23), Currant Jelly Puflles, East Indian Tidbits (recipe, p. 22), and, in center, Asparagus Roll-Ups
C U RRANT J ELLY P U FFLES
12 slices white bread, toasted
1 egg white 3 tablespoons currant jelly
Cut each slice of toast into 4 ( I !h in. ) circles with a cookie cutter. Beat egg white until it begins to stiffen. Add jelly and continue beating until stiff peaks are formed. Pile about 1 teaspoon of the meringue on each toast round. Place on a greased baking sheet and place in a 400 ° F. oven for 5 min. , or until meringue is lightly browned. Makes 48 puffies.
PARTY SANDWICHES
APPLE RINGS 24 slices white bread,
toasted 1h cup soft butter or
margarine 24 slices bacon, chopped 24 slices (V.. in. thick) cored
apple ¥.. lb. process American
cheese, shredded
Cut each slice of toast into a 3-in. circle with a cookie cutter. 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.
B U N NY BURG E RS 1 lb. ground beef
1.4 cup finely chopped onion
'.4 cup catchup
1 teaspoon salt
2 teaspoons prepared mustard
1.4 teaspoon W orcestershire sauce
4 san dwlch buns, sliced
8 (1 oz.) slices process Swiss cheese
3 carrots
Chives
1 (2 in.) strip pimiento
Combine beef, onion, catchup,
salt, mustard and Worcester
shire sauce. Spread !4 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. Meanwhile, cut carrots into lengthwise slices about '/a -in. thick. Then cut ears from slices, about 3!4 in. long and % in. wide at widest part, pointing them at one end. Cut chives into 1 !4-in. lengths fo;: the whiskers and the pimiento into !4 -in. squares for noses. Cut each slice of cheese into rounds, using a 3-in. cutter. Cut out eyes and mouth from c h e e s e s l i c e s . P l a c e over browned meat. Return to 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 chips, ice cream, gingerbread men and hot chocolate
Dainty sandwiches such as these guarantee the success of any tea or bridge party
PIMIENTO A N D WALN U T SANDWICHES
'h cup chopped English walnut meats
1;2 cup chopped pimientos 3 ounces cream cheese 'h cup mayonnaise lfa teaspoon salt Butter Brown or nut bread
Mix walnut meats with pimientos, cream cheese, mayo n n aise and s a l t . Spread between but tered s l ices o f brown or nut bread. Makes 12 sandwiches.
TOMATO ROYAL SANDWICHES
1,4 cup butter 1,4 pound Roquefort cheese 1,4 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 lettuce. Cut into quarters and serve as an appetizer or with a plate of cold cuts. Makes 6 sandwiches.
SARD I N E F INGERS Cut thinly sliced bread into long narrow strips, and brown on one side in butter. Roll whole sard ines in grated Parmesan 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 SANDWICHES
Cut crusts from thin slices of bread, spread with a cheese filling, roll and fasten with toothpicks. Place under broiler and toast lightly on all sides. Remove toothpicks and serve immediately.
C H I L I R O L L S - C r e a m 3 ounces snappy cheese , 2 tablespoons chili sauce and 1 teaspoon minced onion together. Spread on bread and proceed as above. Makes 8 sandwiches.
Rolled cheese sandwiches, hot ond crispy from the broiler, give pleasant variety to the sandwich tray
26
PARTY SANDWICHES
"Animal" sandwiches, deviledegg "sailboats," a cupcake and glass of milk-a flne menu for a "pint-size" party
SAVORY P INWH EELS 1,4 cup butter V.. cup grated 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 I hr. or longer. To serve, cut into thin slices and toast under broiler. Makes 48 pinwheels.
CORNUCOPIA TEASERS
2 tablespoons meat or fish 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, butter and seasonings. Blend well, spread on bread, trim off crusts and cut each slice into 4 squares. Roll each into a cornucopia ; fasten with a wooden pick. Place in shallow pan; cover closely and chill 1 to 2 hrs. Remove picks and garnish as desired. Makes 16 cornucopias.
C O R N U C O P I A H O R S D'OEUVRES-Omit chilling, brush cornucopias lightly with melted butter, place under broiler until toasted. Remove wooden picks.
27
LILY SANDWICHES Cut thin slices of bread into 2 V2 -inch squares, removing all crusts. Spread with butter and filling. Using 1 corner of bread as stem end and opposite corner as flower end of lily, roll 1 of remaining corners to center as a cornucopia. Wrap opposite corner around this roll. Fasten with toothpick and chill until firm. Cut a strip of whole-wheat bread and insert into top of lily for stamen.
BACON CH EESE ROLL
Remove crusts from large loaf bread and cut into lengthwise slices, ¥.! inch thick. Spread generously with cheese filling and roll up each slice. Wrap each roll with slice of bacon and toast under broiler, turning frequently.
Lily and cornucopia sandwiches are glorified versions of rolled sandwiches
Individual round sandwich loaves, frosted and garnished look like tea cakes
D EVI LED SOUFFL� SANDWICH
1 can (2'.4 oz.) deviled bam 4 slices process American
cheese 8 slices white bread, crusts
removed 1 egg white 2 tablespoons mayonnaise or
salad dressing Dash salt
Spread 4 slices of bread with deviled ham and place cheese on remaining 4 slices. Arrange deviled ham slices in bottom of buttered 8x8-in. shallow b a king dish . Place s l ices topped with cheese over deviled ham. Beat egg white until stiff; fold in mayonnaise and salt. Spoon lightly over sandwiches. Place in 450° F. oven about 10 min. , or until lightly browned on top. Serve immediately. Makes 4 sandwiches.
Keep Deviled Souflle Sandwiches in mind for quick-and-easy Sunday morning brunch e ntertaining
28
BLUE CHEESE PU FF-U PS
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 under broiler until bacon is crisp and cheese puffs up and is light golden brown.
PARTY SANDWICHES
C H I CKEN SANDWICH
S U P REME
8 slices rye or white bread, crusts removed
Lettuce
8 slices boiled ham
8 slices Swiss cheese
8 thick slices cooked chicken
3,4 · cup mayonnaise
V.. teaspoon salt
V.. cup dairy sour cream
2 tablespoons vinegar
lh 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 1 1h lbs. 1,4 cup French dressing 6 slices bread 3 tablespoons butter, melted 6 slices process American
cheese 6 pimiento-stuffed olives
Cut each slice of bacon in half and cook in skillet until almost crisp. Remove to absorbent paper. Cut lobster into 24 pieces. Marinate in the French dressing 2 hrs. Cut bread into 24 rounds using a 1 1-2 -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 \-2 -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 rounds.
BRO I LED C H ICKEN SALAD SANDWICHES
¥.. cup mayonnaise or salad dressing
� cup finely chopped celery � cup sweet pickle relish 2 jars (5;.2 oz. each) boned
chicken, diced ;.2 cup undiluted evaporated
mllk 6 slices toast lA cup shredded Cheddar
cheese 6 tablespoons chill sauce
Blend the salad dressing, celery, 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 until cheese is melted. Serve immediately. Makes 6 sandwiches.
When the sman fry 'have unexpected guests, serve these madein-a-jiffy Broiled Chicken Salad Sandwiches, prepared from offthe-shelf ingredients
29
30 T EEN - AG E S P E C I AL T I ES
HAM AND C H EESE ROLLS
1h lb. boiled ham, cut into 1/2-in. cubes
1h lb. process sharp cheese, cut into 'h-in. cubes
4 green onions, sliced 'h cup pimiento-stuffed
olives, sliced 2 hard-cooked eggs, chopped 'h cup tomato paste 2 tablespoons mayonnalse or
salad dressing 8 frankfurter buns, split
through center
Combine first 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 in aluminum foil. Place in 350° F. oven for 1 5 min. (These sandwiches may be prepared hours before serving time, wrapped in foil and kept in refrigerator. Pop i n t o o v e n w h e n n e e d e d . ) Makes 8 sandwiches.
T U NA B U N S FO R TEENS
lf.o lb. process American cheese, cut Into cubes
3 hard-cooked eggs, chopped 3 tablespoons sweet pickle
rellsh 1 can (6'h or 7 oz.) chunk
tuna 2 tablespoons finely chopped
green pepper 'h cup mayonnaise or salad
dressing '.4 cup chopped pimiento
stuffed olives 7 or 8 frankfurter buns,
split and buttered
Combine the ingredients for filling and spoon into the buns. Wrap each in aluminum foil and refrigerate until ready to serve. To serve, heat in 400° F. oven for 15 min. Serves 7 or 8.
Sea Tangle Sandwiches with crisp onion rings and cream soup make an appetite-satis· fying lunch combination
SEA TA NGLE SANDWICH
1 (4'h oz.) can shrimp, flaked
1 (5 oz.) can lobster, flaked 1 (7 'h oz.) can crab meat,
flaked 1.4 cup chopped green
pepper 1.4 cup mayonnaise or salad
dressing 2 tablespoons creamy-type
French dressing 1h teaspoon seasoned salt 2 teaspoons lemon juice 3 tablespoons soft butter or
margarine 8 sandwich buns 8 lettuce leaves 8 cucumber slices 10 sprigs watercress Combine first 8 ingredients and blend well. Butter bun halves and, if desired, toast under broiler. Place a lettuce leaf on bottom half of each b u n . Spread a generous amount of filling over lettuce. Slit cucumber slices half way and place a slice, twisted corkscrew·fashion, over filling. Serve, open-face, with top of bun at side. Garnish with watercress (or parsley) and a lemon wedge. Makes 8 sandwiches.
CREAM C H EESE AND PEANUT SAND-
WICHES 3 ounces cream cheese 'h cup chopped parsley 'h cup chopped salted
peanuts 1h teaspoon lemon juice 'Ia teaspoon salt 12 slices white or whole-
wheat bread, buttered Cream cheese until soft; add parsley, peanuts, lemon juice and salt. Spread between slices of bread. M akes 6 sandwiches.
Baked Bean and Frank Bunwiches {recipe, p . 32)
32
BAKED BEAN AND FRANK BU NWICH ES
� cup firmly packed brown sugar
% cup flour Z tablespoons prepared
mustard 1 cup evaporated milk,
undiluted Z cans (1 lb. each) baked
beans or pork and beans 6 frankfurters, thinly sliced 8 hamburger buns
Mix brown sugar and flour together in a 2-qt. saucepan. Add mustard and stir it into enough of the flour mixture to form a paste; then add the evaporated milk, a little at a time, blending until all is thoroughly mixed. Cook over low heat until thickened, stirring constantly, about 8 min. Add baked beans and frankfurters, mixing lightly. Cover and cook until heated through, about 30 min., stirring occasionally. Serve on toasted hamburger buns. Accompany sandwiches with kabobs made by stringing on skewers the fol lowin g-cherry tomatoes, cucumber chunks, carrot and celery curls. Makes 8 sandwiches.
Garnish sandwich tray with a n orange curl, watercress and radish roses
HAM AND TOMATO SAN DWICHES
1 cut clove garlic 1 cup minced cooked ham 1 teaspoon minced parsley Dash cayenne Dash mace 1h teaspoon lemon juice % teaspoon onion juice 'h cup butter, softened 16 slices bread 8 slices tomato
In mixing bowl rubbed with garlic combine remaining ingredients except bread and tomato. Spread bread with ham mixture and place slices together with slice of tomato between. Makes 8 sandwiches.
ROAST PORK SANDWICHES
8 slices bread Softened butter Chill sauce Slices roast pork Salt, Pepper, Lettuce
Spread bread with butter, then with chili sauce. Cover 4 slices with slices of roast pork, sprinkle with salt and pepper and cover with lettuce and the remaining slices bread. Cut into halves, diagonally. Serves 4.
TEEN-AGE SPECIALTIES
HAM AND P R U N E SANDWICH ES
� cup cooked prunes 1 can (% cup) deviled meat Z tablespoons tomato
catchup Few drops Tabasco sauce Dash salt Z tablespoons chopped sour
pickles Z tablespoons minced parsley Z tablespoons minced onion 10 slices bread, buttered Lettuce
Remove pits from prunes and cut into pieces. Add next 7 ingredients and blend lightly. Spread between slices of buttered bread with lettuce between each. Cut into desired shapes. M akes 5 sandwiches.
SLICED TU RKEY SANDWICHES
8 slices bread Softened butter Slices turkey Salt and pepper Mayonnaise Lettuce
Spread b r e a d wi th butter . Cover 4 slices with turkey, sprinkle with salt and pepper, spread with mayonnaise and top with lettuce and remaining slices bread. Cut diagonally into quarters. Serves 4.
CHICKEN SANDWICHES 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 lh pound American cheese,
sliced
Cook ham, chicken and cream in butter in a saucepan for 5 min. Add sauce; bring to boiling. Stir about V.. cup mixture into eggs ; return to saucepan and cook about 3 min., stirring constantly 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 immediately, garnished with curly endive, sections of tomato and stuffed olives. Serves 6.
VEAL AND CHICKEN
Use 2 cups diced cooked veal instead of ham and add 1h cup sliced stuffed olives. to mixture just before serving. Add V.. cup chili sauce.
CHICKEN AND P I N EAPPLE SANDWICHES
1 (8 ounce) can crushed pineapple, drained
1 cup chopped cooked chicken
2 cups walnuts, chopped 'h 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 diagonally into quarters. Makes 4 dozen small sandwiches.
SLICED CHICKEN SANDWICHES
8 slices bread Softened butter 4 slices breast of chicken Piccalilli, Mayonnaise Lettuce
Spread bread with b u tter . Cover 4 slices with chicken, spread w i t h p i c c al i l l i and mayonnaise, top with lettuce and c o v e r w i th remaining slices bread. Serves 4.
33
Versatile cooked chicken, sliced and used between double-decker toastwiches, or cut u p in salad mixtures and served on hamburger or frankfurter buns, rates high as a teen-age taste temptation
ZESTY HAMBU RGERS 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 in hot fat. Toast the cut surfaces of hamburger buns and place a meat patty on lower half of each bun. Put aside in a warm place. Add to remaining drippings in skillet 1 large onion, thinly sliced, and cook until light golden. Add 2 cans bean sprouts, drained and cut up. Sprinkle mixture generously with soy sauce and cook until thoroughly heated, stirring occasionally. Add more seasoning if needed. Spoon mixture over meat patties and top with upper halves of buns. Makes 6 to 8 sandwiches.
34
TUNA SANDWICHES 1 cup flaked tuna Y1 cup chopped cucumber 1 tablespoon grated onion 2 teaspoons lemon juice 'A cup chopped green
pepper Y1 cup chopped celery 'A teaspoon salt Dash pepper Paprika 'A cup mayonnaise 20 slices bread 1 recipe Lemon Butter
Combine first 10 ingredients. Spread half of bread with lemon butter, then with tuna mixture and cover with rem a i n i n g bread . M akes 1 0 sandwiches.
S U PER SANDWI CHES 1 (4 ounce) can mushrooms 1 tablespoon butter Y1 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 in 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 broiler. Or, if desired, spread softened butter over top and bottom of sandwich and toast in an electric sandwich grill. Makes 6 sandwiches.
SH RIMP SAN DWICHES 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 mayonnaise. Mix thoroughly and spread on buttered wholewheat bread. Spread white bread with softened butter and place on shrimp mixture. Makes 8 sandwiches.
TEEN-AGE SPECIALTIES
GRILLED CRAB M EAT AND EGG
SAN DWI CHES 4 hard-cooked egg yolks 1 cup flaked cooked crab
meat 1 tablespoon butter 1 teaspoon prepared mustard 1 beef bouillon cube 1.4 cup boiling water 12 slices bread Butter
Press yolks through a sieve; mix with crab meat. Add butter, mustard and bouillon cube dissolved in water. Blend thoroughly. Spread on 6 slices bread, top with remaining slices. Brush sandwiches with melted butter. Place in heated sandwich grill; grill until browned. Makes 6 sandwiches.
When meat and vegetable sandwiches go to school, wrap the vegetable on top to tuck inside the sandwich at lunch time, sti l l cr isp and appetite-appealing
SLOPPY JOES 1 cup chopped onion Y.z cup chopped green
pepper 1 Y.z lbs. ground beef 1/.o cup cooking oil 1 tablespoon ftour Y.z cup water 1 can (8 oz.) tomato sauce 1/.o 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 m e a t i s browned, stirring t o break u p pieces o f meat. Blend flour and water together to a smooth paste ; stir into meat mixture. Add a mixture of tomato sauce, chili sauce and soy sauce. Simmer, stirring occasionally, for about 10 min. Add bean sprouts and seasonings and heat a few minutes longer. Serve between buns. Makes 12 sandwiches.
SWEET-SOU R HAM B U RGERS
1 tablespoon butter or margarine
1 lb. ground beef
•A lb. ground pork
t,1l cup chopped onion
Y.z teaspoon minced garlic
1 Y.z teaspoons salt
Y,. cup chopped parsley
1 teaspoon marjoram
1h cup drained crushed pineapple
1 cup dairy sour cream 9 hamburger buns, split
Melt butter in a large heavy ski l let . A d d ground beef , pork, onion, garlic and salt; cook for 10 min., turning meat occasionally until evenly browned. Add parsley, marjoram and pineapple; mix thoroughly. Cover and cook over low heat about 30 min., stirring occasionally. Stir in sour cream and heat, uncovered, about 5 min. longer. Serve ¥.. cup of mixture in each bun. M akes 9 sandwiches.
35
Come rain or shine, you can serve the gang Sweet-Sour Hamburgers cooked indoors or out. Cook foilwrapped broccoli or other vegetables on the gri l l or in the oven
DEVI LED EGG AND SWISS CHEESE SANDWICHES
3 hard-cooked eggs 1 tablespoon prepared
mustard Y.z teaspoon salt 1 teaspoon Worcestershlre
sauce 6 slices whole-wheat bread,
buttered 3 wafer-thin slices Swiss
cheese Watercress Dill pickles
Cut eggs crosswise into halves. Mash yolks and blend with mustard, salt and Worcestershire 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. M akes 3 sandwiches.
36
TOASTED SHARP
CHEESE SANDWICHES
1 hard-cooked egg
'h pound American cheese,
grated
1 'h tablespoons chopped
pimientos
2 tablespoons minced onion
'h teaspoon salt
Dash cayenne
1 tablespoon butter
1 tablespoon flour
1 tablespoon sugar
2 tablespoons vinegar
'h cup evaporated milk
8 slices bread
Chop egg, add cheese, pimiento, onion, salt and cayenne. Melt butter, blend in flour and sugar; add vinegar and milk. Cook until smooth, stirring constantly. Add cheese mixture and stir until melted. Spread on slices of bread and brown under broiler. Makes 8 sandwiches.
BAKED TOMATO
C H EESE SANDWICH ES
8 slices toast, without crust
8 slices crisp bacon, crumbled
8 slices tomatoes
'h pound cheese, shredded
2 cups medium white sauce
Buttered bread crumbs
Place toast in buttered baking 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.
RAREBIT
SANDWICHES
1 tablespoon butter 'h pound American cheese 'h teaspoon salt 1 teaspoon prepared mustard 1 teaspoon Worcestersblre
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 just to boiling. Mix about Y.. cup mixture with egg, beating constantly. Return to heat; cook 3 to 5 min. Stir constantly. Place tomato slices on toast. Season. Cover with sauce. Top with bacon. Serve at once. Serves 6.
COTTAGE CHEESE
DREAMS
1 cup cottage cheese Y.. cup chopped pecans 8 slices bread 1 egg 2 tablespoons water 4 tablespoons butter
Mix cottage cheese and pecans 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 SPECIALTIES
SKILLET BEEF
SC RAMBLE
1.4 cup butter or margarine
3,4 cup sliced onion
1lh pounds ground beef
2 teaspoons salt
1h teaspoon pepper
1.4 cup flour
1% cups (1 tall can) evaporated milk, undiluted
3,4 cup catchup
2 tablespoons dried parsley flakes
8 hamburger buns, toasted
Green pepper rings
Preheat automat ic e lectr ic frypan to 300° F. Melt butter in pan and add onions ; cook about 5 minutes or unt i l onions are tender. Add ground beef, salt and pepper, breaking up meat with a fork. Increase temperature of frypan to 340° F. and cook mixture until meat is well browned, about 8 minutes, stirring occasionally. Reduce heat to 220° F. and blend in the flour. Gradually stir in the evaporated milk. Continue cooking until mixture is thickened, stirring occasionally, about 3 minutes. Stir in the catchup and parsley flakes, and heat to serving temperature, about 3 minutes longer. Serve on toasted hamburger buns, garnished with green pepper rings. Serves 8 .
Skillet Beef Scramble is just the right kind af hea rty, zesty concoction to rouse enthusiasm and satisfy the appetites of the hun· gry after-the-game crowd. Mugs of cold milk and cr isp relishes complete the bil l of fare �
38
PIGGY PAKS 6 slices white bread ¥.1 cup applesauce 6 sausage links
Trim crusts from slices of bread. Arrange slices in single layer 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 a 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 m o i sture-vaporp r o o f
H O T S AN D W I C H ES
material and store in refrigerator. In the morning, unwrap the "paks" and b r o i l as directed.
CHIPPED BEEF-P R U N E-TOPPED TOAST
1,4 cup butter or margarine '4 lb. chipped beef 3 tablespoons flour 2 cups milk 1 tablespoon minced onion,
optional 1h cup chopped cooked
prunes 1,4 cup toasted slivered
almonds 4 slices toast
Saute beef in butter until edges curl. Push to one side of the skillet and blend flour into butter. Add milk. Cook, stirring constantly, until sauce is thickened; add onion. Before serving, stir in prunes and almonds. Serve on hot toast, garnished with whole cooked prunes. Serves 4.
FRENCH FRIED SANDWICHES
Sandwiches, filled as desired 2 eggs, slightly beaten 1h cup flour 1h teaspoon salt Dash pepper 1 cup milk
Prepare sandwiches as usual with cheese, meat or jam fillings. Combine eggs, flour, salt, pepper and milk. Beat until smooth. Dip sandwiches into egg batter and fry in hot deep fat ( 390° F. ) until brown or fry in skillet half filled with hot fat.
Dip sandwiches into beaten egg mixed with lh teaspoon salt and '4 cup milk, instead of dipping in above egg batter.
To encourage the chi ldren to eat a g ood breakfast, tempt them with "Piggy Paks" served with grapefruit juice and cereal
F O R
SCRAMBLED EGGS I N-THE-RO U N D
6 eggs, slightly beaten Y.. cnp milk 1h teaspoon salt Few grains pepper 3 tablespoons butter or
margarine 12 slices bacon 3 large English muffins 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
thick , cre amy and m o i s t .
Meanwhile broil bacon until
BR E A K F AS T 39
partially done. Split the muffins and toast them under the broiler. Spread muffins with butter while hot. Spoon the scrambled eggs on each muffin in a neat mound. Using 2 s l ices of p a rt ial ly 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 broiler 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 family like company some bright Sunday morning and serve them these attractive sandwich rounds for breakfast or brunch
WAFFLE SANDWIC H ES 8 slices thinly sliced bread Softened butter 1 3-oz. pkg. cream cheese,
softened 'h cup finely 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 with r e m a i ning s l ices . Press together. Place a sandwich in heated waffle iron and bake unt i l golden brown. Serve immediately. Makes 4 waffle 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 fillings.
40
SALMON SANDWICHES D E LUXE ¥.. pound cooked salmon 2 tablespoons horse-radish 1 teaspoon lemon j uice Ya cup mayonnaise Salt and pepper 10 slices bread (crust
trimmed) 3 tablespoons butter, melted 1h pound American cheese,
grated Ya cup milk
Flake salmon, remove bones and mix salmon with horseradish, lemon juice, mayonnaise and seasonings. Spread on slice of bread and cover with another slice, brush outside of each sandwich with melted butter and toast sandwiches 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 S U P E RB E
1 can ( 6 oz.) evaporated milk, undiluted
3 tablespoons water 1 egg, slightly beaten 1 teaspoon vanilla 1 tablespoon sugar � teaspoon salt V.. teaspoon cinnamon 6 slices bread 1 cup crushed corn flakes •A cup butter or margarine 1 pkg. (10 oz.) frozen
strawberries, thawed 1 cup dairy sour cream
Mix first 7 ingredients together. Dip the bread into mixture and then into corn flakes. Heat butter in a large, heavy skillet; add the bread slices and brown on both sides over medium heat. Serve topped w i t h s t r a w b e r r i e s a n d dollops of sour cream. Serves 6.
HOT SARDI N E SAN DWICHES
2 tablespoons butter 2 tablespoons flour 1 cup milk � teaspoon salt 1/s teaspoon paprika � tablespoons tomato catchup � cup grated sharp
American cheese 2 (3V.. ounce) cans sardines 6 slices toast Melt butter, blend in flour and add milk gradually, stirring constantly. Add seasonings and cook until thickened, s t i r r i n g c o n s t a n t l y . S ti r i n cheese. Arrange 3 o r 4 sardines on each slice of toast, heat under broiler and pour some of sauce over each sandwich. Makes 6 sandwiches. Use flakes of kippered herring instead of sardines.
SH RIMP AND LIED ERKRANZ
SAN DWICHES 1 cup chopped, cleaned
cooked shrimp 6 slices hot toast 1 package Liederkranz
cheese Spread shrimp on toast and cover with slices of Liederk r a n z . M e l t c h e e s e u n d e r broiler. Makes 6 sandwiches.
CH ICKEN CU RRY SANDWICHES
1 cup chopped cooked chicken
1 cup chopped cooked ham ¥.. cup thick white sauce 1 teaspoon or more curry
powder Yz 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 filling. Sprinkle with buttered crumbs. Bake in hot oven (425° F. ) 15 minutes. Makes 6 sandwiches.
HOT SANDWICHES FOR LUNCH
CORNED B E E F HASH AND EGGS O N 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 'h cup corned beef hash, making an indentation in center of each. Break an egg into each indentation and sprinkle with salt. Bake in 350° F. oven for 25 min. Serve immediately. Serves 6.
ROYAL CHICKEN SANDWICHES
8 slices buttered toast 8 slices cooked chicken 8 slices tomato Salt 1 cup grated 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 Worcestershire s auce. Melt cheese under broiler. Serve at once. Serves 8 .
OPEN SAVORY C H E ESE SAN DWICHES 5 slices bacon � pound American cheese 2 slices onion 1 tablespoon prepared
mustard 6 slices bread
Grind b a c o n , c h e e s e and onion together. Add mustard and mix thoroughly. Toast bread on 1 side, spread thick layer of cheese mixture on ontoasted side and brown under broiler, 4 to 5 minutes. M akes 6 sandwiches.
O P E N CHEESE SANDWICHES
% pound American cheese, grated
1 � teaspoons Worcestershlre sauce
8 slices bread Softened butter Cayenne
Mix cheese and Worcestershire sauce. Spread bread with
softened butter, cover with cheese, sprinkle with cayenne and broil slowly until cheese has softened. Makes 8 sandwiches. Mix cheese with 3 beaten eggs before spreading on bread and broil slowly.
When you want to eat alfresco, gril l C hicken SaladBacon rolls over the hot coals
. . • delicious!
HOT SANDWICHES
A grilled cheese and bacon sandwich with crisp pickles, celery and tomatoes makes a quick and easy lunch
C H ICKEN SALADBACON ROLLS
� cup chopped cooked chicken
1.4 cup finely chopped celery 2 teaspoons lemon juice '.4 cup shredded process
cheese 6 finger rolls 6 slices· bacon
Combine chicken , celery, lemon juice and shredded cheese. Slice rolls lengthwise. Spread about 2 tablespoons ch icken mix ture between halves of each roll. Wrap a slice of bacon around each roll, fastening it 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 -)-
SAN DWICHES 4 tablespoons butter 6 tablespoons flour 1 teaspoon salt 'h 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 flour 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 another slice of toast, add more sauce and top with 3 asparagus tips. Makes 8 large sandwiches.
PIMIENTO SARD I N E SANDWICHES
'h cup mashed sardines Ya cup minced pimientos Mayonnaise 4 slices toast
Mix sardines, pimientos and mayonnaise; broil on toast.
SH RIMP SPECIAL SANDWICHES
3,4 cup whole cooked shrimp 1 cup medium cream sauce 6 slices hot toast 3 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 is melted. Garnish with additional shrimp and parsley. Serves 3.
Lobster or flaked tuna, salmon or crab meat may be used instead of shrimp.
43
SH RIMP RAREBIT SANDWICHES
1 tablespoon chopped onion 2 tablespoons chopped greea
pepper 6 tablespoons butter 1 pound cooked shrimp 1 tablespoon flour 1h cup milk 'h teaspoon Worcestershire
sauce 1/s teaspoon dry mustard Salt, Dash pepper 'A pound sharp Cheddar
cheese 5 slices hot toast
Cook onion and green pepper
very slowly in 5 tablespoons butter 5 minutes. Add cleaned shrimp, mix carefully with a fork and cook slowly until shrimp are hot. Melt remaining butter, blend in flour, add milk gradually, stirring constantly. Add seasonings and cook until thickened, continuing to stir. Add cheese ; stir until melted. Serve shrimp on toast with sauce, for 5.
Hot Shrimp Ra.rebit Sandwiches are another cold weather lunch solution
44
CHICKEN TACO SANDWICH
6 slices white bread
1 cup water
1 'h cups corn meal
Fat for deep-fat frying
% cup shredded lettuce
% cup grated Mozzarella or Swiss cheese
MEAT MIXTURE
1 cup diced cooked chicken
1,1., cup tomato puree 'A teaspoon minced garlic
Yo teaspoon chili powder
1/a teaspoon allspice
'h teaspoon paprika
1 teaspoon salt
Sauce
'h cup tomato puree
1 teaspoon Worcestershlre sauce
'h teaspoon salt
1/a 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 ingredients for meat mixture in a saucepan. Cover and cook about 5 min. Combine the 4 ingredients for the sauce in a smal l saucepan and h e a t . Spoon about 3 tablespoons meat mixture on each bread slice and top with lettuce. Pour about 1 'h tablespoons sauce over lettuce and 2 tablespoons grated cheese over sauce. Place in a 450° F. oven 3 to 5 min., or until cheese is melted. Makes 6 sandwiches.
HOT SANDWICHES
FRANKFU RTER A N D CHEESE SANDWICHES
6 frankfurters 6 long thin slices American
cheese Softened butter 6 finger rolls
S t e a m frankfurters for 1 0 minutes, then split lengthwise and place a slice of cheese in the opening. Place in buttered split finger rolls and p l a c e in m o d e r a t e o v e n ( 350° F. ) 1 0 minutes o r until cheese is melted. Serves 6.
TUNA TACO SANDWICH -Follow recipe for Chicken Taco Sandwich, substituting 1 cup ( 7 - o z . c a n ) t u n a for chicken. Heat sandwiches in 400° F. oven.
Chicken Taco Sandwich, which features a "bread tortilla," is a delig htful version of the pepperyhot south-of-the-border sandwich
FOR LUNCH
S H RIMP BOAT BU RGERS �
1,4 clove garlic, minced 'h cup dairy sour cream 3,4 teaspoon dry mustard 'h teaspoon salt 1 tablespoon lemon juice 1 tablespoon chopped olives 1,4 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, mushrooms and shrimp. Spread buns with butter and toast lightly under broiler. Remove top halves of b u n s 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 SANDWICHES AU GRAT I N
8 slices toast 5 tablespoons butter 1 cup deviled ham 2 tablespoons flour V.. teaspoon sugar 'h 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 butter, then with the deviled ham; cover with remaining 4 slices of toast. Melt the 2 tablespoons butter in a heavy saucepan. Blend in the flour, sugar, salt, and pepper and cook until mixture is bubbly. Add milk gradually; cook, stirring constantly until mixture thickens. Add chopped eggs, green pepper and cheese and cook unt i l cheese i s melte d . P o u r over toas t . Serves 4.
45
OP EN-FAC ED HAM S U RPRISE
8 slices bread 8 slices cooked ham 2 egg whites 3,4 cup mayonnaise 2 teaspoons prepared
mustard
Cover bread with ham slices. Beat egg whites until stiff; fold in mayonnaise and mustard carefully. Cover ham with mixture and bake sandwiches in very hot oven (450" F. ) about 5 m i n u tes or u n t i l browned. Serve hot. Makes 8 sandwiches.
ASPARAG U S C ROWNS Cut baking powder biscuit dough into rounds using biscuit cutter for half of dough and doughnut cutter of the same size for remainder. Bake in hot oven ( 425 " F.) 12 to 1 5 minutes. Put together into sandwiches wi th creamed chicken or ham, using doughnut shaped biscuits for tops. Insert several asparagus tips in center of each.
Asparagus tips make these crowns as gay as a new spring bonnet
· - .. . ... ' . 4 _, • .,.
Glamor at lunchtime is achieved with a minimum of effort when serving Sausage-Mushroom Sandwiches Hawaiian and bright green peas
SAUSAGE-MUSH ROOM SANDWICH HAWAIIAN
1 lb. ready-to-heat sausage links
4 slices pineapple, cut In 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 pineapple s l ices i n drippings i n skillet. Heat the mushroom s a u c e . Arrange sausages o n toast . S p o o n mushroom sauce over them and serve with p ineapple slices. Serves 4.
BARBEC UED BEEF SANDWICHES
1;2 cup catchup 1h cup water % clove garlic 1 teaspoon chill powder 1h teaspoon Worcestershlre
sauce 1/.o cup sugar 1 teaspoon prepared mustard Slices roast beef 12 slices bread or 6 buns
Mix first 7 ingredients together and cook slowly for 10 minutes. Add roast beef slices and heat thoroughly. Place on 6 slices of bread, spread remaining 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.
46
TOASTED TOMATO H AM FINGERS
1 cup ground boiled bam 1 cup grated cheese 'h teaspoon horse-radish 1h teaspoon prepared
mustard 1h cup condensed tomato
soup 5 slices bread M i x ground h a m , cheese , horse-radish , mustard a n d tomato soup together. Toast bread, trim off crusts and cut each slice into 3 or 4 strips. Spread with mixture, then toast under broiler. Makes about 15 fingers.
PEANUT BUTTER RAREBIT
Beat 2 eggs slightly; combine with 1 'h cups milk, 6 tablespoons peanut butter and Yz teaspoon salt. Cook in double boiler over simmering water, stirring constantly, about 12 min. Pour over hot buttered toast.
D O U B L E- D EC K E R S A N D TR I P L E- D EC K E R S CLU B SANDWIC H ES
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 8 slices with chicken, spread with mayonnaise and cover each with another 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 picks, c u t e a c h sandwich diagonally into 4 triangles and stand them upright on a plate. Garnish with pickles, olives, celery curls or radish roses. Serves 8. Place a leaf of lettuce on top of tomato; cover with toast.
MIDNIGHT FEAST 1h teaspoon grated onion 1 (3\4 ounce) can kippered
herring, mashed 18 slices bread 6 slices American cheese 2 hard-cooked eggs, mashed 2 tablespoons mayonnaise ;2 teaspoon prepared
mustard \4 teaspoon salt Dash pepper 6 lettuce leaves 6 slices tomato 6 stuffed 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 ingredients; 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 'h-inch cutters
Ham Filliufl Egg Salad Filling 7 slices tomato 7 radish roses
Spread 3-inch rounds with Ham Filling. Top with 2-inch rounds. Cover with tomato s l ice and 1 'h -inch round. Spread with Egg Salad Filli n g . D e c o r a te with radish rose. Serves 7 .
HAM FILLING-
% cup minced, cooked ham 1,4 cup pickle relish 2 to 3 tablespoons
mayonnaise 1 tablespoon minced onlon
Combine all ingredients and blend thoroughly. Makes approximately 1 cup filling.
Party Rounds combine two favorite fil l ings, ham salad and egg salad, ta make an a ppetite-appealing sandwich
EGG SALAD FILLING
4 hard-cooked eggs, chopped 1,4 cup chopped celery 1,4 cup dairy sour cream 1 teaspoon dry mustard 1 teaspoon lemon jnlce ;2 teaspoon salt Few grains pepper
Combine all ingredients and blend well. Makes approximately 1 \4 cups filling.
TOMATO C H EESE CLUB SAN DWICHES
12 slices bread Softened butter 8 slices tomato 8 slices crisp bacon ;2 pound Cheddar cheese � cup milk
Toast bread, spread with butter, cover with tomato slices. Place another slice of toast o v e r tomato ; c o v e r with bacon. Top with third slice of toast. Melt cheese in double boiler. Add milk gradually, stirring constantly. Pour sauce over each sandwich. Garnish with radish roses. Serves 4.
48
METROPOLITAN SANDWICH
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 th c r e a m cheese moistened with p i n e apple juice. Sprinkle lightly with paprika. Cut crosswise into quarters. Garnish with sliced stuffed olives. Serves 1 .
F R U I T SANDWICH E S 12 thin slices brown bread Softened butter 4 thin slices pineapple , 'A cup thick apricot puree :z tablespoons minced pecans
Spread 4 slices bread with butter, cover with slices pineapple then with another slice of bread. Spread top of slice with butter then apricot puree . and sprinkle with nuts. Top each with a buttered slice of bread. Serves 4.
ROAST PORK AND EGG
CLU B SANDWICHES 4 slices cold roast pork 12 slices buttered toast 4 teaSPOOns piccalilli :Z tableSPoons mayonnaise :Z hard-cooked eggs, sliced 4 leaves lettuce
Place a slice of pork on each of 4 slices toast. Spread 1 teaspoon 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, 'h inch in from sides. Cut diagonally into quarters and place, center points up, on plate. Garnish with stuffed olives or dill pickle slices. Serves 4.
PYRAMI D SANDWICHES
1 large loaf unsllced sandwich bread
1 cup softened butter 8 slices cold chicken Russian dressing 'h head lettuce 4 hard-cooked ew, chopped 'A cup mayonnaise 'A teaspoon salt 'tB teBSPoon pepper :Z tomatoes, peeled and sliced 1 cucumber, pared and sliced 3 ounces cream cheese 'h cup chopped olives 8 rolled anchovies Watercress Radish roses Slice bread thin. For each sandwich cut 5 rounds of bread varying in diameter from 1 to 4 inches. Spread the rounds with softened butter. Cover the largest rounds with s l iced chicken, then with Russian dressing. Cover the next smaller rounds wi th shredded lettuce and a mixture of hard-cooked eggs , mayonnaise, salt and pepper; then place them on the first rounds . Cover the third rounds with slices of tomato, then with cucumber and place on top of the egg mixture Spread next rounds with mixture of cream cheese and chopped olives, add the smallest 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 8 sandwiches. Omit chicken and use slices of cooked ham, tongue, pork, veal, turkey or smoked salmon. Instead of lettuce use watercress. Omit eggs and add 'h cup chopped pickle to mayonnaise or use 2 eggs and add \4 cup chopped pickle. Omit cucumber; use sliced radishes.
DOUBLE AND TRIPLE DECKERS
CORNED BEEF CLUB SANDWICHES
12 slices rye toast 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 butter 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 SANDWICHES
U slices whole-wheat bread Softened butter 1 cup shredded boned salmon :Z tableSPoons piccalilli Mayonnalse :Z hard-cooked eggs, sliced 8 slices broiled bacon Lettuce Butter 4 slices bread; spread with salmon. Dot with piccalilli. Cover with mayonnaise and another slice of buttered bread. Spread top with butter and cover with egg slices and 2 slices bacon. Top with lettuce and remaining slices bread. Cut diagonally. Serves 4.
VEAL AND LIVE R SAUSAGE
SAN DW I C H ES 4 slices cold cooked veal 12 sHces buttered toast 4 slices peeled tomato 'A pound liver sausage 'A cup Thousand Island
dressing Place veal on 4 slices toast. Add tomato and second slice toast. Mix sausage with dressing; spread on toast. Top with lettuce and slice toast. Serves 4.
WEIGHTS, MEASURES, AND COOKING TEMPERATURES
A H A N D Y M ET R I C CON V E RSION TA B L E
To Change Into Multiply By To Change Into Multiply By
i nches centimeters 2 . 5 centi meters i nches .4
ounces grams 28 grams o unces .035
pounds k i logra m s . 4 5 ki lograms pounds 2 . 2
teaspoons mil l i l i ters 5 mill i l iters teaspoons .2
tablespoons mil l i l iters 1 5 mill i l iters tablespoons .067
fluid ou nces mil l i l iters 30 mill i l i ters fluid ou nces .033
cups l iters . 24 l i ters cups 4.2
pints l i ters .47 l i ters pints 2 . 1
quarts l i ters .95 l iters quarts 1 .06
gallons l i ters 3 . 8 l iters gallons . 26
M ET R I C EQ U I VALENTS FOR U . S . COO K I NG M EASU R ES
U.S. Measure Metric Equivalent U.S. Measure Metric Equivalent
\4 teaspoon 1 . 25 mill i l iters I ounce 28 grams
Yz teaspoon 2 . 5 mill i l iters 2 ou nces 56 grams
I teaspoon 5 mill i l iters 4 ounces 1 1 3 grams
2 teaspoons 1 0 mil l i l iters 8 ounces 226 grams
3 teaspoons 1 5 mill i l i ters 1 6 ou nces 452 grams
I ta blespoon 1 5 mil l i l iters \4 pound . I I k i logram
2 tablespoons 30 mil l i liters Yz pound .23 k i logram
I fluid ounce 30 mil l i l iters -)4 pound . 34 k ilogram
2 fluid ounces 59 mill i liters I pound .45 k i logram
4 fluid ounces 1 1 8 mill i liters 2 pounds .90 k i logram
8 fluid ou nces 236 mill i l iters 4 pounds 1 . 8 1 k i lograms ..
1 6 fluid ou nces 472 mill i l iters 6 pounds 2 . 72 k i lograms
I cup . 24 l iter 8 pounds 3 . 62 k i lograms
2 cups .47 l i ter 10 pounds 4. 54 k i lograms
U.S. COOKING MEASURES COOKING TEMPERATURES OVEN TEMPERATURES
3 teaspoons = I tablespoon Heat Fahrenheit Celsius OF oc O F oc
2 tablespoons = I fluid ou nce Very Slow 250--275 1 2 1 - 1 3 5 200 93 3 7 5 1 9 1
8 fluid ou nces = I cup Slow 300--325 1 49- 1 63 225 1 07 400 204
2 cups I pint M oderate 3 50--37 5 1 77- 1 9 1 250 1 2 1 425 2 1 8
2 pints I quart Hot 400--425 204-2 1 8 275 1 3 5 450 232
4 q uarts I gallon Very Hot 450--475 232-246 300 1 49 475 246
16 ounces = I pound Broil 500--525 260-274 325 1 63 500 260
12 inches = I foot 3 50 1 77 525 274