New Britain herald., 1923-11-17
BY SISTER MARY SANDWICHES

The sandwich that makes a meal il ideal to serve at noontime luncheon ol in the evening after cards.
 The luncheon sandwich, not being a company affair, is often made oi to be alike as to filling for as they are, individual servings one does not interfere with the other. They car be served open oT closed in true sand. wich fashion.
 The evening sandwich with a cup of coffee, chocolate or any beverage pre- | ferred is easy and quick to prepare and serve and is far more popular with men than tiny tea" sandwiches, salads or too much sweet stuff.
 Ham Sandwich
 One slice ham cut l-4 inch thick, canned sliced pineapple. sifted crack CT crumbs, head lettuce. toast.
 Broil ham under gas flame or over a coal or electric fire. Drain pine apple from juice and dip in cracker crumbs. Saute a delicate brown in butter or drop in deep hot fat Put a leaf Of crisp chilled head lettuce on a triangle of fresh buttered toast, add a piece of ham. cover ham with pine apple and another leaf of lettuce and top with a covering of toast.
 Minced Lamb and Orange Sandwich
 Left over lamb. roast or chops, oranges. fresh mint. cracker crumbs, egg. toast
 Trim fat from lamb and mince. To every cup Of lamb add one tablespoon minced mint leaves. Put in top Of double boiler over hot water and heat. Add one tablespoon grated orange ring 10 one.half cup fine cracker crumbs. Peel oranges and cut in slices onc-half inch thick. Beat egg slightly with two tablespoons cold water. Dip slices of orange into crumbs, then in egg and again in crumbs and saute to a delicate brown in butter. Put q layer of hot minced lamb on triangle of hot buttered toast, add slices Of orange to cover, cover with a layer of meat and top with toast.
 Toasted Sartiinc Sandwiches
 Remove skins and bones from sar- dimes Sprinkle with lemon juice. Put between thin slices of bread and but ter. Toast in a hot oven or under the broiler.
 Hot Cheese sandwich
 One-half pound American full cream cheese, 1 tablespoon butter, 1-2 teaspoon salt, les teaspoon pepper, Is teaspoon mustard. psprika, 2I eggs, i-2 cup milk.
 Melt cheese over hot water Stir in butter and eggs slightly beaten. Cook, stirring constantly until smooth. Add milk and cook few minutes longer Serve as an open sandwich on small triangles of toast.
 Tea-Room sandwich
 One cream cheese, tablespoons cream. tablespoons minced olives, 2 tablespoons minced pimentos, 2 table spoons chopped nuts, head lettuce, | whole wheat bread,
 Work cheese smooth with cream. Add olives. pimentos and nuts and | .nough mayonnaise to make quite 1 moist. Wash and chill lettuce. Spread i bread lightly and evenly with butter. l cover each slice with leaf of lettuce. 'dd a layer of the filling and top with slice of buttered bread.
 Chopped Egg sandwic, Three hard boiled eggs, lettuce, hayonnaise. bread and butter. Shell eggs and chop whites and | solys. Mix with mayonnaise to make | 'ery moist. almost one cup Of mav- 'nnaise can bc used. Either leaf or lead lettuce can be used. Cut Iet- uce in shreds and then cut the rib- 'ons in short lengths Add 10 the | nayonnaise mixture. using about ,wo l. ups lettuce 10 one cup mavopnsi.e Il Put between thin slices of bread and utter.
 Creamed Rice sandwich One cup cooked rice thotD. 1-4t, 'ound cheese, 1 + cups milk. l table- poon butter. I tablespoon flour, I-2 salt, 1-S teaspoon paprika. nchovy paste, hot buttered toast. II Melt butter. stir in flour and when fell blended stir in milk. Season '1th salt and papfika and cook, stir. lne constantly until smooth. Add Il heese finely chopped and cook unts1 heese IS melted. Spread toast win nchoVy paste. add a thin layer of 'ce. pour over cheese sauce to make 'oist and cover with a second piece [ toast lightly spread with the an hovy paste. good bloater paste can he sub. itUfed for the snchovy is desired Copyright. Iqgg NEA car,.f.,, r