The Waterbury Democrat., 1932-04-22
Appetite Responds
To Good Sandwiches

States. This figure is sufficiently
startling to make us realize their
popularity.
Sandwiches, in fact, form the
backbone" of many excellent,
quickly prepared luncheons. A
substantial sandwich, with a hot
beverage and fresh fruit, makes
an ideal noon meal for those en-
gagged in office or other types Of
sedentary work where a light
lunch is desirable. And many busy
housewives wisely are allowing the
popular type OF food to save them
much time and labor in preparing
meals.
The possibilities for varying
sandwiches are almost numberless.
They may be made from all kinds
Of bread, rolls and mullins, with
a great variety of savory Filings.
And they may be served either hot
or cold.
I am sure these excellent sand
witches will be welcome additions
to your spring menus:
| venetian EGGS on Toast or,
Toasted Mullins: / onion (small);
tablespoons melted butter; !
/ small can cream of tomato soup;
1-2 pound American cheese, cut in
small pieces; salt; IL teaspoon
Worcestershire Sauce; 1-2 teaspoon
mustard: 2 eggs (well beaten).
| Garnish for each service: One
slice broiled fresh tomato. Chop
onion fine, simmer slowly in but
ter, and add Tomato Soup, cheese,
and seasoning. Cook until cheese
Is thoroughly melted. Then add
eggs and cook about two minutes.
Serve on toasted English mullins
with slice of broiled tomato on
top.
Boston Sandwiches: Press 2 cups
drained Oven Baked Beans through
a sieve, or mash until free from
Jumps. Chop sweet Gherkins and
8 stuffed Spanish olives, and add
to baked beans. Add mayonnaise
salad dressing to make q smooth
paste, and spread between but
tered slices Of Boston brown bread.
Deviled Cheese and Ham Sand
witches: cup grated American
cheese; IA cup ground ham; 2 tea
spoons prepared mustard; / tea
spoon Worcestershire sauce.
| Butter rye bread on both sides.
| Spread filling Ia inch thick on
one slice. press together, and toast
a golden brown. Serve with gen.
uine dill pickles.
Peanut Butter and sandwich
Relish Sandwiches: Peanut but
ter; Sanwich relish.
Spread ! slice of bread with pea
nut butter, another with sandwich
relish. and press firmly together.
Salad Club Sandwiches: Mix
ID cup minced chicken or other
cold meat (veal. pork or lamb);
LIZ cup finely diced celery, Ia cup
+, mayonnaise salad dressing, !
chopped hard cooked egg, IA cup
stuffed spanish olives, chopped.
Spread between two slices of toast
or in heated, buttered rolls. Serve
slices Of Sweet Dill Pickle.
Toasted Cheese and Chilli Sauce
Sandwiches: Mix / cup grated
American cheese with tablespoons
Chill Sauce. Spread between butt
tered slices of white bread. trim
crusts and toast. Serve hot ON Q
crisp lettuce leaf. garnish with
| Spanish Queen olives.
Dreamed Tuna Fish Sandwich:
cup tuna fish; 2 tablespoons but
ter; 2 tablespoons flour; ID tea
spoon salt; I Ia cups milk; 3
Tablespoons preserved sweet Cher
kins, chopped; paprika; dash of
Worcestershire sauce.
Heat fish over hot water. Melt
butter, add flour and salt, then
gradually add milk. Cook until
thick, and add the chopped pickle.
Spread butttered toast with layer
OF fish, cover with sauce. add a
second layer Of toast. more fish.
and sauce. Garnish with paprika
| ana slices Of pickle.