Perth Amboy evening news., 1923-11-17
Seven Ways To
Make Sandwiches
By Sister Mary


The sandwich that makes a meal
is ideal to serve at noontime
luncheon or in the evening after
cards.
The luncheon sandwich not be-
ing a. company affair is often made
of ~ieft-oVers. No two sandwiches
need to be alike as to filling for as
they are individual servings one does
not interfere with the other. They
can be served open Or closed in true
sandwich fashion.
The evening sandwich with a cup
of coffee, chocolate or any beverage
preferred is easy and quick to pre-
pare and serve and is far more popu-
lar with men than tiny tea" sand
wiches, salads or o much sweet
stuff.
Ham Sandwich
One slice ham cut Il inch thick,
canned sliced pineapple, sifted
cracker crumbs, head lettuce, toast.
Broil ham under q gas flame or
over a coal or electric fire. Drain
pineapple 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 but
tered toast, add a piece of ham cover
HAIL Will DlllfdHBiC aAih diAoiAAtA lANl
OF lettuce and top with a covering
of toast.
Minced Lamb and Orange Sandwich
Leftover lamb roast or chops,
oranges, fresh mint, cracker crumbs
egg, toast.
Trim fat from lamb. and mince.
To every cup of lamb add n table,
spoon minced mint leaves. Put in
top of double boiler over hot water
and heat. Add one tablespoon grated
orange rind to one half u fine
| cracked crumbs. Peel oranges and
cut in slices one-half inch thick
Beat egg slightly with two table
spoons cold water. Dip slices of or
ange into crumbs, then in egg and
again in crumbs and saute to a deli
cate brown in butter. Put a layer
Of hot minced lamb on a triangle OF
hot buttered toast, add slices OF Or
ange to cover, cover with a layer oil
meat and top with toast.
Toasted Sardine Sandwiches
Remove skins and bones from sar-
dimes. Sprinkle with lemon juice
Put between thin slices OF bread and
butter. Toast in a hot oven or under
the broiler.
Hot Cheese Sandwich
One-half pound American full
cream cheese, L tablespoon butter
z teaspoon salt, X teaspoon pepper
Is teaspoon mustard, paprika,
eggs, n Gu milk.
Melt cheese over hot water. Still
in butter and eggs slightly. beaten
Cook, stirring constantly unit
smooth. Add milk and cook a few
minutes longer. Serve as an oper
sandwich on small triangles of toast
Ten-ROom Sandwich
One cream cheese. 2 tablespoon!
cream, 2 tablespoons minced olives
2 tablespoons minced pimentoes, F.:
tablespoons chopped nuts, head let.
tuce ~mayonnaise, whole whea'
bread
Work cheese smooth with cream
Add elves, pimentoes and nuts ant
enough mayonnaise to make quit
moist. Wash and chill. lettuce
Spread bread lightly and evenly will
butter. cover each slice with a lea
of lettuce, add a layer OF the fllinI
and top with u slice Of buttere'
bread.
Chopped Egg Sandwich
Three hard boiled eggs lettuce
mayonnaise, bread and butter.
Shell eggs and chop whites an
yolks. Mix with mayonnaise to MAX
very moist almost cup. of mayor
naise can be used Either leaf {
head lettuce can be used. Cut lettuo
in shreds and then cut the ribbon
in short lengths. Add to the mayon
naise mixture, using about two cup
lettuce to n cup mayonnaise. Pu
between thin slices of bread an
butter.
Dreamed Rice Sandwich
One cup cooked rice Chot), J.
pound cheese, ~ cups milk. 1 tabl
spoon butter, j tablespoon flour, Y
teaspoon salt, * teaspoon paprika
anchovy paste. hot buttered toast
Melt butter, stir in flour and whel
well blended stir in milk. Season
with salt and paprika and cook, stir
ring constantly until smooth. Adj
cheese finely chopped and cook unit
cheese is melted. Spread toast will
anchovy paste, add a thin layer o
rice, pour over cheese sauce to max,
moist and cover with a second piec,
of toast lightly spread with the an.
chovy paste.
A good bloater paste can be sub
stituted for the anchovy If desired
Copyright, 1923 NEA Service, Inc
Down Quilts
Down ouiIts NAV he p1pnnad with