The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1933-11-14
BY RUTH CHAMBERS


Sandwiches take many forms,
from the haSty, between-meal bites
consisting of a slice of meat be-
tween two slices of bread to the
elaborate grilled or open-face
spread, which is in itself a hearty
meal, and to the dainty, fancy-cut
affairs Of the bridge-set tables and
including the tasty sandwiches
which are taken on picnicS or form
the basis of the school children'S
box lunches.
A good sandwich presents food
in balanced form, with the
starch of the bread, the protein in
the various filings, and the vita
Minis supplied by lettuce, relish or
other ingredients which may be
used.
Since sandwiches are used on so
many varied occasions, one can
never have too many suggestions
for spreads or for ways of using
them.
Here's a toasted ham sandwich
which is suitable for Sunday night
supper and which, with a beverage,
is a complete meal.
Toasted Ham Sandwich
Chop Il cup mustard pickle with
IL cups finely chopped ham and
mix well. Spread 6 slices OF bread
with butter and slices with the
ham mixture. Lay the buttered
slices over the others. Add u cup
milk to one beaten egg; season
with little pepper. Dip each
sandwich lightly into the egg mix
ture and place on a buttered pan.
Toast on each side until a golden
brown.
Bacon and Peanut Butter Spreads
An appetizing sandwich spread is
made by frying bacon until it Is
quite crisp, then mincing it and
mixing well with peanut butter.
Spread this on slice of bread and
lay over it slices of tomato and then
another piece of bread. The .toma-
toes should be peeled.
COrned Beef Sandwiches
Corned beef and mustard sand
wiches are especially good when
made with rye bread. Grind the
corned beef to make Il cup. Add one
teaspoon chopped sweet pickle and
prepared mustard to taste. Spread
between buttered white or rye
bread.
Open-Face Sandwiches
Open-face sandwiches look very
festive and fit in well for party
menus, to serve after the bridge
game, for instance. Make several
kinds of them, including one or two
sweet sandwiches to take the place
of cake or cookies.
Bread for these sandwiches is bet
ter if it is twenty-four hours old.
Your utensils should include a set
of fancy sandwich cutters, sharp
knife to cut the bread, silver knife
for spreading and bowls to hold the
various filings.
Here are some good recipes:
Liver Sausage-Mash the Sau-
sage, spread on triangleS of but
tered bread. The edge may be
sprinkled with a border of egg yolk
which has been put through a sieve.
Or you may decorate some of them
with border of chopped sweet
pickle.
Minced Ham-Moisten the ham
with mayonnaise; spread rounds or
oblongs of buttered bread with the
ham mixture; garnish with finely
minced green pepper, finely chopped
hard-cooked egg white or chopped
pickle.
Ham and Cucumber Salad-Mix
minced ham and mayonnaiSe; cut
rounds of whole wheat or graham
bread about two inches in dame
ter. Spread each with the ham
mixture and place a cucumber slice
in the center of each. (These sand
wiches should be served soon after
making so that the cucumbers
keep their crispnesS).
For the sweet sandwiches, mar
malade or raspberry jam may be
used with a border of cream cheese
softened with a little cream. >
For picnic sandwiches, beef loaf
forms a tasty and satisfying spread.
Beef Loaf