Evening star., 1950-06-11
Readers
Clearing House
Conducted by BETSY CAsWELL
THANK YOU NOTE:
SANDWICH FILINGS

4
Many thanks to Miss B, ]. NJ.
Cheverly. and B. NJ. T. OF WASH
ington, for their delightful infor-
nation about Long Beach.
Thanks to them ! am looking for
ward to visiting there with even
more pleasure.
Enclosed is information on
sandwiches for the war bride who
desired 1t.
l. Use fresh or day-old bread
2. Spread butter or margarine
evenly to the edges. This pre-
vents the spread from working in
to the bread which makes
soggy sandwich.
3. When packing lunch be
Isure you choose q sandwich filling
that is not runny and will be ap-
petizing even after q number of
hours.
4. Be generous with the amount
Of filling but do not let 1t ooze
out the edges Of the sandwich.
5. Lettuce and tomatoes will re-
tain their fresh crispness If
packed separately and added to
the sandwich when 1t is to be
eaten.
Various breads suitable for
sandwiches are-Enriched white.
soft rolls. rye. pumpernickel,
whole wheat. Boston brown. date
nut (banana nut, etc.. raisin or
currant.
Suitable filings for packed sand
wiches - Ham, turkey, chicken.
beef, pork, lamb. tongue, corned
beef.
Luncheon meats - Bologna. sa-
llami, liverwurst. sandwich loaf,
etc.
Cheese, alone or combined with
lmeat-Swiss, American. sharp
spreads. cream cheese and varia-
ltions.
Miscellaneous-Canned deviled
ham and potted meat. peanut but
tier, baked beans with bacon or
Ichopped frankfurts, chopped liver.
nuts combined in salad or with
cream cheese.
Salads, basic recipe-One fourth
cup mayonnaise, "a cup chopped
pickle, "a cup chopped celery. "a
teaspoon prepared mustard. salt
and pepper to taste plus one cup
of either chopped chicken. minced
tuna, minced salmon. ham, hard
boiled eggs, turkey.
Baked homemade meat loaf,
served cold and sliced.
You will find an endless variety
Iif you study the women's maga-
zine. the May G950) issue of Good
Housekeeping devotes a whole sec
ltion to sandwiches. Don't over
look the Importance of new rel
ishes and seasonings. such as mus
tard, horseradish. pickle relish
and vegetable relish. Be sure to
lpack a few crisp accents such as
lcelery. radisheS, raw carrot sticks,
to provide contrast. Keep a small
file of ideas and favorite combi-
nations. SO that you do not repeat
the same thing too often.
\ SHAG RUG.
(From Mrs. D. S., Washington
For Mrs. M. G., Washington: I
have 9xl2 shag rug and my ex-
periences with it may help you.
IL clean mine with vacuum
lcleaner about twice a week. but a
shag rug requires a little different
Treatment from a wool rug. For
lone thing, you cannot clean it with
la floor model cleaner or the reg
Iular rug attachment of the tank
TYPE as the brush will pull out the
tufts. use the drapery attach
ment of a tank type. After using
suction I attach the hose to the
blowing end and blow over the
Ientire rug. This makes the tufts
stand up and improves the ap-
pearance Of the rug.
AS for laundering. that will be
necessary about 2 or three times
a year. Il have light-color rug.)
A. large laundry charged me Is
cents a pound and that came to
about $6.
At the time I bought mine the
large sizes didn't have rubber
backing and so I bought a rag
cushion. 1t is the ordinary kind
and Is satisfactory in eliminating
slip. I would suggest a cushion
even with the rubber backed kind
as it will add greater comfort and
depth. I don't know about the
sponge rubber type.
There is one drawback to these
rugs, particularly If you have
small children. If any one walks
on wet spot it will get dirty and
only laundering will remove the
spot. A vacuum cleaner will only
get loose (dry dirt). If anything
is spilled you will have to keep
people of the spot until it is
thoroughly dry. This will not
be a problem with dark colors.
Small spots are not noticeable be-
cause Of the long tufts.
~
POWDERED MILK.
From Mrs. M. L., Kensington.J
A few days ago some one in
ollired where tn oct dr.iad r,ou