Evening star., 1939-07-18
Loaf Type of
SandWichIs
Variety of Filings
Makes Connection
A Meal in One

LOile UelOIe We actually come lnuO
the sizzling hot days of summer. we
are hungry for good-tasting sand
wlches, cool and refreshing bever-
ages. And. certainly, summer meal
planning is simplifed if we serve
sandwiches frequently. Besides, they
offer an excellent way to use carry
overs. Pieces of cold chicken and
meats, hard-cooked eggs, cheese.
raw and cooked vegetables. salad
green's and a favorite dressing and
you have the very heart" of tempt
ing sandwiches. With little in
genuity and an eye to service, you
can turn out a sandwich fit for a
king.
A sandwich loaf is particularly
suited to buffet luncheons or sup
pers since it improves on standing
for several hours. 1t is ideal for in
formal entertaining. You can make
it early in the day and let it chill
until ready for use. Then, it's no
trick at all to cut it into trim, sue
culent slices. Serve it with a tempt
ing salad-a bowl of chopped green's
or sparkling fruits with tart
French dressing. Add a substantial
and nourishing eggnog and you
have grand lunch. You may pre-
fer to serve frozen eggnog, which is
more OF a dessert than a beverage.
The secret of a tempting sandwich
loaf is in the filings. The almost
universal favorite, a chicken filling
seasoned and favored with lemon
juice, may be used along with
creamy egg filling with a dash of
worcestershire sauce, one of lettuce
and chopped vegetable, and the
whole is frosted with cream cheese
seasoned with chives.
In the recipe for chicken filling
you may substitute turkey or any
carryover cooked poultry. And you
may prefer to use lettuce and Gu
cumber slices for the chopped vege-
tables. To make the
CHICKEN FILLING.
l cup ground cooked chicken.
y cup ground almonds.
"a tablespoons chopped celery.
Salt to taste.
Lemon juice to flavor.
Salad dressing to moisten.
Mix chicken, celery and almonds.
Season with salt and lemon juice
and add enough dressing to give
spreading consistency.
EGG FILLING.
4 hard-cooked eggs.
q cup chopped cooked bacon or
% cup stuffed olives.
Salt to season.
Few drops Worcestershire sauce.
Salad dressing or cream to mois-
ten.
Chop eggs, add bason and
Worcestershire sauce. Moisten with
salad dressing to give a spreading
consistency.
Remove crusts from an uncut loaf
of day-old white sandwich bread
Slice lengthwise to make three or
four slices about q inch thick. It
Is a good idea to have bottom slice
thicker than the other three, since
1t helps in placing the loaf when
served. Spread slices, except top
and bottom, with creamed butter,
mayonnaise, then with different
filings. Use chicken filling between
two slices, egg filling for the next
and chopped vegetables moistened
with mayonnaise for the third, or
tomato slices. Stack and cover top
and sides with soft cream cheese
piled like frosting. Garnish with
thin radish slices and dust with
chopped chives. Chill in refriger-
ator for several hours before serving.
Do not use lettuce unless finely
chopped, because it offers slicing
difficulties after the loaf is chilled.
To make frosting use u to "a
pound cream cheese. Add rich milk
or cream to make a thick paste.
Beat cheese and cream until evenly
mixed and good consistency for
spreading. Spread over loaf to give
q fluffy effect. A pastry tube may
be used for decorations.