Evening Republican, Volume 20, Number 201, Rensselaer, Jasper County, 22 August 1916 — FOR IDEAL CLUB SANDWICH [ARTICLE]

FOR IDEAL CLUB SANDWICH

Hostess Will Find Luncheon Delicacy Easy to Prepare If She Will Follow These Instructions. The club sandwich forms an ideal quick luncheon, with a cup of chocolate or tea. It is a delicious aftertheater tidbit. Moreover, it is easy to make in the dining room, with the aid of a chafing dish nnd electric toaster. It has so many varieties that It can be served frequently without becoming monotonous. To begin with, its foundation is a slice of hot buttered toast at the bottom and another at the top. Between these two slices there must be lettuce and mayonnaise and boiled or fried bacon. Besides these ingredients many other things can be used. Perhaps what one may call the conventional club sandwich contains on the foundation slice of toast a crisp piec'e of lettuce, a spoonful of thick mayonnaise, a slice of chicken breast, two crisp slices of bacon, a slice of tomato, more lettuce and mayonnaise, and the cover of toast. Instead of the tomato a slice of tomato jelly may be used, or some shreds of sweet green or red pepper, or three slices of cucumber, or sliced sweet gherkins or sliced stuffed olives may be used. Or else over the toast may be spread a mixture of chopped celery and mayonnaise or chopped sweet pepper and mayonnaise or chopped olives and mayonnaise. Instead of the chicken one may use sliced tongue or sliced veal or sliced lamb. A thin sliver of broiled boiled ham may be substituted for the bacon. Fish pastes, may also be used instead of the chicken, with or without the bacon. Sardines, boned and skinned and rubbed to a paste with mayonnaise, are good. The lower slice of toast may be spread with a thin coating of pate de foie gras, then the chicken, bacon and mayonnaise can be added, then lettuce, and the top slice of toast—with or without the slice of tomato.