Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-04-24

Whole wheat and graham bread
make good sandwiches. Attractive
sandwiches are made with enc white
and one dark slice Of bread, and for
entertainment purposes you may order
bread from your baker and have 1t
tinted pink, green, orange or other
shade, or you may make the bread
yourself, adding ordinary cake color
ing when beating up the sponge TO pro-
duce the right tint. A slice Of graham
bread placed between two white slices
which may be shaped in triangles, strips
or squares.
Open-faced sandwiches may consist OF
any finely ground filing or sandwich
paste, spread on slices OF bread fanci-
fully shaped. Decorations may be ap-
piled on the filling in the form of
sliced stuffed olives, fancy cut pin1ento
or green pepper, riced eggs or cheeses,
chopped parsley or other decoration
smooth consistency, which may be put
through q pastry tube are decorative
when piped onto the filling in borders
or conventional designs or as flowers.
Lemon butter IS made by Dreaming
one-fourth cllpful Of butter with hall
q teaspoonful of salt. dash of cayenne,
one tablespoonful of lemon Juice and
one-fourth teaspoonful Of grated rind.
To make red butter, put one pimento
through a sieve and blend 1t with one
third cupful Of butter. Season with
salt and cayenne pepper.
Spinach Juice or olives pounded to .
paste will make green butter.
Meat or Fish Filings.
Almost any kind Of meat II rightly
seasoned may be made into delicious
sandwiches. II the meat is slightly
moistened with cream or olive oil and
the sandwich Is carefully wrapped In
parafin paper, 1t will keep fresh Tor
three or four hours. Chicken, game,
tongue, beef and mutton, with the right
seasonings and moistened with mayon-
naise or French dressing, make good
sandwiches.
Pass either cold steak, roast beef or
pot roast through a chopper, after hav-
ing removed all the gristle. To a cup
full of the ground meat add half a
teaspoonful of mustard, pinch of salt,
Q little pepper and paprika, a little finely
chopped green pepper or parsley. nan
a tomato finely chopped and enough
vinegar to moisten thoroughly. Spread
between slices Of bread.
Take one cupful of finely chopped
white meat, either chicken or veal, and
one cupful Of chopped beef. Add salt,
pepper. one tablespoonful Of catsup, o
dash Of cayenne, celery salt and a mild
favor OF onion. Spread between slices
Of brown bread.
Mix half a teaspoonful OF dry mustard
with quarter Of a teaspoonful Of sugar
and add two tablespoonfuls Of cold
water. Add q quarter of O pound of
boiled ham finely chopped.
Fish should be rubbed or pounded
in a mortar before preparing. Have
ready any cooked fish, skinned. boned
and faxed, and mix to paste with
salad dressing. Place q small leaf Of
lettuce on one slice Of buttered bread.
spread with the flSh and cover with
another buttered slice. Press gently to-
gether and cut each sandwich In halves.
Take one-half pound can Of salmon,
six sweet pickles, one pimento and three
stalks Of celery. Spread the salmon and
mix with the pickles, celery, pinento
and Enayonnaise dressing. Salmon is
also good half mixed with chopped
boiled egg and very thin slices Of olives
and pickles.
Mix half o can of sardines with two
hard-boiled egg yolks moistened with
thick cream and add one tablespoonful
of pimento puree and little salt and
paprika. Spread on slices of bread cut
with a doughnut cutter. Heart leaves
Of lettuce may be used between the pre-
pared bread.
Place some cooked eggs in a bowl, sea-