Evening Republican, Volume 19, Number 273, Rensselaer, Jasper County, 17 November 1915 — SALMON WITH BOILED EGG [ARTICLE]

SALMON WITH BOILED EGG

Delicious Trifle for Hostess to Serve to Guests at Formal or Informal Luncheon. A salmon sandwich Is a tempting article of food, and should be half mixed with chopped boiled egg and very thin slices of olives and pickles. The wise hostess will make two different kinds of sandwiches, some with the mixture moistened with vinegar or lemon juice, others without, for many persons cannot eat acids. Practically all meat sandwiches are extremely rich, and strong condiments are used in the filling, especially mustard and catchup. While white meat makes a delicate sandwich, darker meats mixed with mayonnaise and other relishes are snore appetizing in every way. When hot sandwiches are served at a noonday luncheon at home, the contents of the sandwich should be placed between the layers of bread and fried, or the bread toasted and covered with a cooked meat filling, then covered with buttered toast and served hot