Page ZO-A The Guardian - The Evening Patriot

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SANDWICHES

Perfect for noontime, snacks

DEVILED HAM AND 'I'UNA 1 tin tuna, flaked 1 tin 4% ounces devilled ham one-third cup diced celery 1 hard cooked

Spread on favorite bread. MR8. VERN MacDONALD - Parkdale

SANDWICH QREAD I cup white sugar 3‘: cup butter 1 cup cream or milk. rich 1 cup vinegar 1 glass pimento. small 3 eggs 8 teaspoons matard 1 teaspoon salt 36 pound cheese. I 3 teaspoons Ilour l boiler raid stir until thick. When cool seal in jars and keep ip refrigerator. tween slices 0! bread. Dip sand- MRS, MAJOR YOUNG East Haiti:

FRENCH Tom SANDWICH : cups ground cooked meat

I can cream a! mushroom soup 3 tablespoons dropped

slightly greased trying pan. French Toast Mixture:

I beaten egg

ta '11:

cup rm

II; teaspoon salt It teaspoon Peppe?

FRANCES WALSH

Elliotvale

TUNA APPLE SANDWICH FILLING

1 cup ﬂaked tuna as cup diced apples I tablespoon lemon juice ‘25 teaspoon sal Vs teaspoon pepper V2 cup ﬁnely minced ceieiy 4 tablespoons mayonnaise

To llaked tuna tish add diced apples. lemon juice, salt, pepper

and celery. Mix well. Add may;_\

onnaise and keep in refrigerat-

or. Yields 2% cups filling . W.H. BURNS Baltic Lot 18 WI

SEA 'I'ANG FILLING 1—7 ounces can tuna 1 tablespoon tuna oil 1 teaspoon grated orange rind 1 teaspoon each of orange and lemon juice % teaspoon dry mustard dash of cayenne pepper M. teaspoon curry powder V4 cup salad dressing

Flake tuna mix with oil, rind with fruit juice .

Spread between thin slices of sandwich bread or roll up I o r fancy sandwiches.

Isms. VERNON MaeDONALD Paridalo

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1% teaspoons prepared mustard 1 tablespoon mayonnaise I tablespoon grated cheese ’1: cup finely cut frankturters. cooked and drained well 2 tablespoons chopped walnuts Mix all well together. Excel- lent (or children’s lunch boxe . MR8. MAJOR YOUNG East Baltic

WAGE CHEESE FILLING 1% cups cottage cheese 2 lespoons butter 1/: teaspoon salt 3 tablespoons thick cream . s 'ces of brown bread. Rub the cheese to a smooth paste and add slowly, beating all the time, the melted butter. salt and the thick cream. Spread each slice thickly with this mixture. FRANCES WALSH Elliotvale

SURPRISE SANDWICHES One tin sardines‘

alt lIt teaspoon paprika Put all ingredients through

100d chopper, add oil from sar- dines. Let the mixture stand several hours to blend ﬂavours. MRS. VERNON MacDONALD

Parkdale

EGG SALAD SANDWICH 3 hard cooked eggs chopped 2 tablespoons chopped green peppers 2 tablespoons chopped celery 8 tablespoons chopped green olives 3 tabletpoons chopped walnuts 3 tablespoons mayonnaise 1 tablespoon ketchup ﬁt to salt Combine all ingredients and mix well. . MAJOR YOUNG not Baltic

\ HAM SANDWICH FILLING 1 cup ham 1 tablespoon salad oil 1 tablespoon lemon juice Pepper at teaspoon prepared mustard Chop the ham tine and sea- son with other ingredients. Spread on thin slices of bread. FRANCES WALSH Illotvnle

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BEEF SANDWICH FILLING 11/4 cups cold roast beef 1 teaspoon salt % tablespoon tomato c ‘k teaspoon Worcester- hire sauce 1 tablespoon melted butter Mince cold meat. add other ingredients. Spread 'on thin slices 0! bread. FRANCES WALSH Elliotvale

HOT TOAST CHICKEN SANDWICHES t some cold boiled chicken line. Heat with a little butter

in frying pan and spread be- tween pieces of hot buttered toa5t.

‘/ S 4)\{_ l . 90m ,‘

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Serve with creamed or fried

potatoes. FRANCES WAISH Elliotvalo

CHILI BEEF SANDWICH % cup chopped celery 1/4 cup chopped onion 2 tablespoons butter 1 can Chili Beef soup 2 tablespoons water 4 hamburger buns, split and toasted shredded cheddar cheese shredded lettuce In saucepan. cook celery and onion in butter until tender. Add soup and water, Heat: stir often. Serve on buns, top with cheese. then lettuce. MRS. CLARENCE ROSE Lakcville WI

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g reminder from (ungdg Packers:

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