The Waterbury Democrat., 1935-07-19
THE SANDWICH GUIDE

Hearty Sandwiches can be made at home, wrapped in waxed paper, and taken te the picnic. But you may prefer to take along the "makings' = different kinds of bread, sliced nam. chicken, bolog- na. cheese, cucumber, tomato, let- tuce, relishes, mayonnaise, salad dressing = together with soft filings. Amony the latter are: 1-Minced lobster moistened with Russian dressing.
 2-Cream cheese mashed and mixed with chopped stuffed olives and celery, and moistened with a little cream or salad dressing. 3-Mashed sardines mixed with a little horseradish. 'Moisten with mayonnaise or salad dressing. 3-Mashed sardines mixed with a little horseradish. Moisten with mayonnaise or salad dressing. 4-Chopped hard-cooked eggs and chopped anchovies. Moisten with mayonnaise or salad dressing. 5-Mashed baked beans mixed with pepper relish and a little mayonnaise or salad dressing. | 6-Chopped hard-cooked eggs and chopped cooked ham. Moisten with a little prepared mustard and l mayonnaise, or with salad dress ing. | 7-American cheese and sweet pickle put through food chopper together. and moistened with a ht- tie mayonnaise to which peanut butter has been added. :. S-Mashed kidney beans mixed with chilli sauce.
 9-Chopped chicken mixed with chopped celery and olives. Moisten with mayonnaise or salad dress ing.
 1O-Peanut butter thoroughly mixed with well-drained. crushed pineapple. 11-Chopped corned beef mixed with a little horseradish. Moisten with mayonnaise or salad dress ing.
 Fancy Sandwiches for a garden picnic may be made in advance. Cover with waxed paper or moist cloth, and keep in refrigerator. 1-Pyramids-Cut bread in thin slices. Cut five rounds of bread TOT each sandwich. Have the rounds range from 4 inches in diameter to 1 inch. Spread them with softened butter, On the largest round put a layer of finely chopped chicken and olives; spread with Russian dressing. Cover the second small CT round of bread with shredded lettuce and thiniy sliced tomato and cucumber, moistened with mayonnaise. Place on top of the chicken. Cover the third round of bread with chopped half-cooked egg and little prepared mustard. | Put on top of the tomato and cu- cumber. Spread the fourth round
 of bread with cream cheese and
 pepper relish, and place on top of
 the egg. Put on the last round and top with a rolled anchovy,
 held with a frilled toothpick. Gar
 nish with watercress and radish
 roses. Serve at once.
 2-Spades and Cluhs-Cut thin slices of dark bread with spade and club cutters. Spread with softened butter, and then with de- viled ham or tongue, to which a little finely chopped sweet pickle has been added. Moisten with l mayonnaise or salad dressing. Gov CT with another slice of bread cut in the same shape.
 3-Hearts and Diamonds-Cut thin slices of white bread with heart and diamond cutters. Spread with softened butter, and then with cream cheese to which a little chopped pimiento has been added. Cover with another slice of bread cut in the same shape.
 4-Rolled Watercress Slice fresh sandwich bread in very thin slices and remove the crusts. Spread with mayonnaise; sprinkle with chopped watercress. Roll and
 fasten with toothpick if necessary.
 In one end insert sprig of water
 cress. Keep under a moist towel
 until ready to use. Just before the
 sandwiches are served, remove the toothpick.
 5--Envelope sandwiches-Maks square sandwiches of thinly sliced,
 fresh bread and any soft paste fili-
 ing. Turn back one corner toward
 the center and press down, using q
 little butter to make It stick. Gar.
 nish uncovered portion with slices
 of stuffed olives.
 By sarah Field splInt in Mccaii's Magazine for July.