To Prepare Sandwiches

Use white, entire wheat, graham, gluten or Boston brown bread. Bread may be buttered before cutting from loaf, spread with soft, plain butter cut into very thin slices, cover with another slice, press together, cut in fancy shapes, or roll. Wrap in waxed paper or cover with a dry napkin, over which place a slightly moistened one, until ready to serve.

Bread may be baked purposely for sandwiches by filling one-half pound baking powder boxes half full of dough, let rise and bake. Serve sandwiches on a dainty doily on a small plate.

Energy Value Of Bread

1 slice (1 oz.) white bread................=73 Calories.

1 slice (1 oz.) entire wheat bread..........=70 Calories.

1 slice (1 oz.) gluten bread...............=71 Calories.

1 small slice (1 oz.) Boston Brown Bread.. = 64 Calories. 1 teaspoon butter ........................= 36 Calories.

See Table, page 64, for energy value of other ingredients.

1 Calculated without bread.

Bread And Butter Sandwiches

Butter bread slightly, cut very thin and put slices together. Cut in fancy shapes.

Boston Brown Bread Sandwiches

Steam Boston brown bread in one-half pound baking powder cans. Butter and cut in thin slices and add a thin round of white bread. The combination of the two makes a pleasing variety.

Cheese Sandwiches

Chop stuffed olives fine and add equal quantity of cream cheese and spread on bread and butter sandwiches. A lettuce leaf may be added if desired.

Chicken Sandwiches

Chop cold boiled chicken, add mayonnaise dressing and spread on bread and butter sandwiches.

Or, instead of mayonnaise, moisten with strong chicken broth and season with salt and pepper. Minced celery may be added.

Egg Sandwiches

See chapter "Eggs" for recipe. Page 183.

Fruit Sandwiches

Spread bread and butter sandwiches with stewed dates, figs or prunes, seasoned with a little lemon juice or chop dates, raisins and nuts very fine and moisten with "Cream Dressing." See page 274.

Lettuce Sandwiches

Spread bread and butter sandwiches with a little mayonnaise dressing, lay in fresh, crisp lettuce leaves washed and dried thoroughly, and cut even.

Nut Sandwiches

Prepare same as lettuce sandwiches, adding chopped nuts to the mayonnaise.

Peptonoids Sandwiches

Cut slices of bread in fancy shapes, butter and spread with layer of Dry Peptonoids Soluble, adding salt, pepper, paprika or celery salt, if desired.

Note

Dry Peptonoids Soluble may be blended with mayonnaise dressing, cream, chopped nuts or eggs, for filling.

Haw Beef Sandwiches

See chapter "Beef Preparations" for recipe. Page 217.

Sardine Sandwiches

Remove oil and bones from canned sardines. Mix with Boiled Dressing (page 273) to form a paste and spread. Chopped olives or gherkins may be added.