Kankakee Valley Post, Volume 3, Number 4, DeMotte, Jasper County, 8 June 1933 — HEARTY SANDWICHES [ARTICLE]

HEARTY SANDWICHES

WHEN there are bits of leftover ham too small to serve, put them through the food grinder together with a small onion, half a green pepper and one hard-cooked egg. Mix with salad dressing and use as filling for sandwiches, toasted, if liked. Chopped Roast Beef Sandwiches. Use the small waste pieces left from a roast; to one cupful add a little chopped onion, salt, pepper and enough fresh horseradish to moisten. Spread on generous slices of whole wheat bread. Ham and Tomato Sandwich. Take one cupful of chopped ham, one teaspobnful of minced parsley, a pinch of mace, a few drops of lemon juice, one-half cupful of butter, a bit of garlic or onion. Rub the bowl with the garlic and mix all the ingredients together and spread on rounds of bread between which place a slice of ripe tomato. Another Sandwich. Work into four ounces of fresh butter two teaspoonfuls of curry powder, half a teaspoonful of lemon juice and one-fourth teaspoonful of salt; blend to a smooth paste, adding a few drops of onion juice. Let stand where it will keep soft. Butter slices of bread, lay on a thin slice of ham, then a thin slice of chicken. Put on a slice of buttered bread and press together. Cut any desired shape. Roast Beef Sandwiches. Dip thin slices of roast beef into heavy french dressing to which finely chopped onion has been added. Place on thinly sliced buttered bread of wheat or rye and garnish with a slice of sour pickle. © by Western Newspaper Union.