Evening Republican, Volume 20, Number 114, Rensselaer, Jasper County, 12 May 1916 — SANDWICHES OF MANY KINDS [ARTICLE]

SANDWICHES OF MANY KINDS

Some of Them In the Nature of Departure From the Well-Known Fillings Generally Used. Olive Sandwiches.—Thin slices of bread evenly buttered, cut hexagon shape. Between each two slices place a layer of neufchatel cheese mixed to a paste with equal quantities of cream and salad dressing and covered thickly with chopped olives. Fig Sandwiches. Thin slices of bread cut in fancy shapes and buttered, with fig filling between each two. The fig filling should be prepared as follows: One-half pound finely chopped figs, one-third cupful sugar, one-half cupful of boiling water, add two tablespoonfuls of lemon juice. Mix these ingredients and cook in a double boiler until thick enough to spread. Chicken Salad Sandwiches. Between two thin, oblong slices of bread, buttered, place a layer of chicken salad on a lettuce leaf. In making chicken salad for sandwiches chop the chicken and celery much finer than for ordinary purposes. Ham Sandwiches.—Chop ham very ■fine and season with mustard, make into a paste with melted butter, spread between two thin slices of bread, thinly buttered. German Sandwiches. Mix equal parts of cream cheese and chopped walnut meats with French dressing. Spread between thin slices of bread. Russian Sandwiches. —Stir grated cheese into mayonnaise and spread between thin crackers.