Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-07-25
Tweloe New Recipes for Sandwiches
Suggested BY Mrs. Wilson for Picnics
Cheese Eggs Fruit Nuts and Vegetables Are Used for
Delicious Fuings-MuGns Make Good Outsides

One-half teaspoon Of mustard,
One-hdf teGspoon OF salt,
One-hdt teaspoon of pepper.
Mix to blend
Fruit Sandwich Filling
No. 8. Place through the food chop
per:
One half package of seeded roisins,
One-hdH pound Of prpnes, stoned,
One cup of shelled nuts.
Turn in mixing bowl and add suf-
hcient honey or sirup to make stiff
spreading mixture. This usually re-
quires about three tablespoons of honey
or syrup.
San Salvador
No 10. Place in mixing bowl:
Tpo thirds cup of cottage or Dot
cheese,
One-hat CUP Of finely chopped nuts,
Two- thirds cup of finely chopped
celery,
One red pepper, chopped fine,
-Four tablespoons of mdyonnoise.
Season to taste and mix to a blend.
Oriental
No IL. Place through the food chop
per:
One-hdr cup of oocodnut,
One quarter package OF seeded
rdisirS,
One-hau oup Of preserved ginger,
One-hdf pound Of prunes, ren,ove
Stonos after t0eighing,
Juice of one lemon.
Mix IN smooth po.,,
Tomato Celery
No. -. Chop three large tomatoes
fine and turn into piece of cheese
cloth and squeeze dry. Place in a bowl
and add
One CUP Of finely chopped celery,
One halt CUP OF finely grated cheese,
One -hat cup of finely chopped nuts,
Too green peppers, chopped fne,
Three tablespoons OF mdvonndfse.
Season to taste and mix to blend.
Various styles Of sandwiches can be
made to vary the monotony, but In
order that a sandwich be perfect the
bread itself must be nicely prepared.
No matter how tasty the filling, II one
bites down into a piece of butter that
has been poorly spread over the bread
one soon loses all taste for sandwiches.
To prepare the butter, place one
quarter pound Of butter in n warm
bowl and add
One half teaspoon of mustard,
One quarter teaspoon OF pdprikd,
One tablespoon of mdyonndiSe dress
ing.
Use wooden spoon and beat until
nI1
and finely chopped parsley, If desired
Now cut the crust from the end of n
loaf of bread and use a flexible spatula
TO spread the prepared butter lightly
over the bread; then cut the slice from
the loaf.
Thinly sliced bread, nicely buttered
il necessary for the successful sand
wich. Spread the prepared filing over
the slice Of prepared bread, then cover
with another slice of prepared bread.
Use a sharp knife to trim off the crusts.
Now the sandwich may be cut in half
to form oblongs or into quarters to
form tiny squares Of sandwiches. Cut
aslant from corner to corner for tri-
angles. Use large cookie cutter and
cut the bread after it is buttered for
round sandwiches, then spread on the
filing.
To make the rolled sandwiches that
are usually served Mt attractive after
noon affairs, prepare the bread as for
the sandwiches and then take each
slice after it is nicely buttered and trim
off the crusts. Spread with filling and
then roll as for individual jelly rolls.
Slip a little rubber band over each end
and then when desired number of
sandwiches are ready, roll in a clean
napkin and store in the ice box until
ready to use.
Hard, crusty rolls are often used |;
these should be one day old and should
be sliced thin with sharp knife.
Sandwiches are also made, from
mullins. Split the mullins and toast
and then butter lightly. In many parts
of the country milk biscuits are made
about one half inch thick and used in
place of bread. Whole wheat, rye and
graham breads all provide variety.
The open sandwich may be made
frem soda or saltins crackers-the fl
ling is spread on one cracker. then
cover lightly with naasonnaise.