NEW SANDWICHES

Southland Times, Issue 23308, 18 September 1937, Page 17

NEW SANDWICHES

MEAT SANDWICHES As a rule, meat used in sandwiches should be put through the meat mincer; roast beef, lamb, and breast of chicken are, perhaps better enjoyed if thinly sliced. Chopped meat is usually seasoned well and moistened to spreading consistency with mayonnaise, tomato puree or soup, catsup, and so on. Enough meat filing may be made for two or three times of using, as it keeps well if stored in a cold place. Before mincing the meat, trim carefully, discarding fat and gristle and any hard, outside portions of the meat. Sliced meat for sandwiches should be cut very thin—and across the grain. BACON AND HAM SANDWICHES

Bacon, which has been cooked until crisp, then cut in very small pieces, is an appetizing addition of many sandwich fillings. The bacon may be mixed with chopped hard-cooked egg, then moistened with salad dressing, or the bacon and dressing alone may be used. Cooked ham, minced and mixed with salad dressing, makes another appetizing filling. A good ham filling is made by grinding together quarter pound baked or boiled ham, an ounce of unsalted peanuts, two small sweet gherkins. Moisten with cream and add seasonings to taste. Ham, hard-cooked egg, a pickle and seasonings to tastemakes another appetizing filling. Moisten with salad dressing. CHICKEN SANDWICHES Chicken sandwiches are usually favourites. When there is breast of roast chicken on hand, slice it thinly and lay on top of finely minced lettuce spread over buttered bread. Spread with a little currant jelly, and cover with second slice. To make a Virginia sandwich, chop chicken or fowl, add an equal amount of chopped celery or crisp part of lettuce, season with mayonnaise. Accompany this sandwich with a currant jelly sandwich. They make a delicious combination. Scraps of left-over roast chicken may be ground and mixed with salad dressing, relish, catsup or broth, to make an appetizing filling. EGG SANDWICHES Eggs make a wholesome appetizing and inexpensive filling for sandwiches. Add finely chopped cooked bacon to well-seasoned scrambled eggs and put between slices of buttered bread. Finely chop hard-boiled eggs, season with salad dressing, chili sauce or a relish. Add chopped hard-boiled egg to cooked and drained spinach, with onion juice, a little grated carrot and some chopped celery. If desired; raw spinach may be used. Bind together with a little cream or salad dressing. Season well. Chopped hard-boiled eggs, chopped stuffed olives and finely minced celery make a good filling. Another good egg filling is made of hard-boiled eggs, finely chopped, moistened with mayonnaise and combined with minced celery, chopped crisp bacon, green pepper, minced ham or mashed sardines. NUT SANDWICHES Peanut butter is a favourite sandwich filling. It may be used plain or may be combined with jelly, marmalade, chopped raisins, grated carrots, chopped cabbage, chopped stuffed olives. When fairly stiff, the peanut butter may be softened with milk, cream or red currant jelly. To make peanut butter and celery sandwiches, add one-third cup finely chopped celery to one cup of peanut butter and mix till creamy. This is particularly good when spread between slices of whole wheat bread. Chopped walnuts or other nuts may be combined with raisins or other dried fruits (ground together). Moisten with fruit juice, salad dressing, milk or cream. VEGETABLE SANDWICHES The possibilities of vegetables as a filling for sandwiches is frequently overlooked. These sandwiches are a refreshing change from meat or sweet sandwiches. Shredded lettuce, chopped or ground cabbage, carrots, tender beets or turnips, or sliced cucumbers or radishes with salad dressing are suggestions.