Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-09-05

On cool days hot sandwiches are
always acceptable, and for these almost
ANYTHING can be prepared early IN the
day. so that there will be little to DO
at serving time. Hot sandwiches range
all the way from the dainty toasted
kind to the substantial kind which Is q
meal in itself. Many that are described
here are well suited to be the main dish
at o luncheon or supper.
Cut some cold roast beef, lamb, veal
or pork into thin slices and place be-
tween lightly buttered slices OF bread.
Make a sauce by melting two table
spoonfuls of butter in hot saucepan
and rubbing in three tablespoonfuls OF
-four until it is well Drowned and
bubbly Add one and one-haf cupfuls
of gravy or one cupful of hot water in
which a bouillon cube has been dis
solved. Stir until smooth and thick,
season to taste with salt and pepper,
then add one teaspoonful each OF
minced onion and celery and half q
cupful of chopped stuffed olives. Place
the sandwiches on hot plates, pour the
hot sauce over and serve Immediately.
You may like a teaspoonful OF pre-
pared mustard added to this sauce for
beef or ham sandwiches Served with
q fruit salad and cookies or cake, this
makes a delicious supper.
Put through a food chopper leftover
bits of meat from the Sunday roast,
add gravy and little onion and green
pepper. Place in a double boiler and
heat to boiling, then add one table
spoonful of catSup. Spread hot between
slices Of buaered bread or toast and
serve with pickles.
Fry some bacon and put it between
toasted slices of bread. Cover with a
hot white sauce and garntsh with
shredded peppers. This is a delicious
and quickly prepared luncheon sand
wich.
Cheese-BacOn Sandwich.
Beat three eggs until light, then add
three-fourths of a pound of cheese that
is soft enough to put through a grinder.
It should make three cupfuls measured
lightly. Add one teaspoonful of Wor-
cestershire sauce. Mix well and spread
thickly on the untoasted side of eight
slices Of bread, cut one-third inch thick.
Cover the cheese with very thin slices
slice of bread. Bake for about is min
utes in hot oven or toast under very
low gas flame.
Hot Spanish.
Put crisp bacon between slices Of
bread. then place in baking pan
lightly creased with bacon fat. Place q
slice Of cheese on top of each sandwich
and cook In the oven until the cheese
has melted and become slightly crisp
on top. Serve with Spanish sauce
made as follows: Add half a cupful of
water to one large chopped onion, one
large chopped green pepper and one
cupful of chopped celery fried in bacon
fat Simmer until tender, then add
three cupfuls of condensed tomato soup
and simmer again.
Wah1e- Chicken.
Place q section of waffle on q serving
plate, cover with ,es of hot chicken,
sprinkle with little celery salt, spread
with mayonnaise and cover with let
tuce leaf and waffle section. Serve
hot with chicken gravy. This Is de-
hcious.
Hot Egg Sandwich.
Boil six eggs hard. cool them, remove
the shells and chop quite fine. Add
pepper, salt a teaSpoonful each of
chopped parsley and capers, table
spoonful Of butter and o teaspoonful of
cornstarch dissolved in four table
spOonfuls Of lirht cream. Heat and
stir until blended and slightly thickened.
Have ready some slices Of toasted and
buttered bread ON hot plates. Fill and
cover sandwich fa1lion with the egg
and mask with a little cream sauce or
drawn butter. Garnish with sprays of
parsley. Half q teaspoonful OF curry
powder may be added to the creamed
mixture II liked.
Toasted Salad.
Mash q cream cheese and moisten
with French dressing. Cut some graham
bread In one-fourth inch slices, spread
with the cheese mixture, and sprinkle
with chopped pecan nut meats. Put
together in pairs, remove the crTlstS,
and cut In flnger-shaped pieces Toast,
pile log-cabin fashion on a fancy plate,
and serve as an accompaniment to q
salad.
Hot Vegetable.
I. Cut some celery into small bits
and boil / til tender, then drain off
the water and put the celery into o
saucepan with two tablespoonfuls Of
butter. Season with salt and pepper
and reheat Spread on toast and serve
with thickened milk. Heat the milk,
add a small piece of butter and add
-four to make creamy. Season and
serve hot.
2. Butter piece of bread and cover
another piece Of bread with pimento
cheese. Place a large slice of raw to-
lnato with a little salt and pepper be-
tween the bread slices. Dip in beaten
egg and fry In butter until the bread
As rich golden brown and crusty.
3. Allow three slices of toasted bread
for each sandwich. On the first but
tered slice place laver Of hot baked
beans and sprinkle with grated cheese.
On this place another slice Of toast and
cover with shredded cabbage and thin
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