1 CUP tomato
1/2 cup onion salad dressing
1/2 up green pepper or pimento
Dice all vegetables, drain, and mix with dressing to bind. Spread on whole wheat or rye bread.
Lay slices of either tomato or cucumber on bread which has been spread with butter and salad dressing.
2 cups mashed beans
1 diced pimento
1/2 teapoon Kitchen Bouquet
2 tablespoons diced onion or pickle Salad dressing to bind Lettuce
1 cup mashed peas
1/4 cup diced pickle salad dressing to bind lettuce
1/2 cup peanut butter 2 tablespoons diced pickle
2 tablespoons salad dressing
1/2 cup peanut butter 1/2 cup peanuts Lettuce
2 tablespoons pickle tablespoons Salad dressing 1/2 cup raisins
Grind peanuts, raisins and pickles.
1 cup fish Lettuce
2 pimentos Salad dressing
1/2 cup salad dressing Lettuce
6 hard-cooked eggs (chopped)
1 cup ground cooked ham
1/2 cup ground onion Salad dressing to bind
Half fat and half lean ham may be used.
Left-over meat of any kind, ground, mixed with gravy or salad dressing and flavored with onion juice makes good sandwiches. Chicken with the chicken gravy is particularly good.
1 cup cottage cheese 1/2 cup olives 1/2 cup nuts
1/4 cup salad dressing Lettuce
Excellent on salted wafers.
All sweet sandwiches are to be served instead of cake.
Spread Quick Chocolate or raised chocolate bread with butter and tart jelly.
Melt over hot water one chocolate cream for each sandwich. Spread on buttered whole wheat or white bread.
1/2 cup sugar 1/2 cup syrup 1/4 cup milk
1 tablespoon butter stitute 1/4 teaspoon vanilla
Cook sugar, syrup and milk until very soft ball is formed when tried in cold water. Cool, add remaining ingredients, mix well and spread on lightly buttered bread. When cold, this mixture should be of right consistency to spread.
1/2 cup marmalade Boston brown bread
1/4 cup nuts
1/2 cup dates 1/2 cup raisins Tart fruit Juice
1/2 cup figs 1/2 cup nuts
Grind nuts and fruits and add enough lemon or cherry juice to make of right consistency to spread.
up sugar 1/4 cup syrup Few grains salt 1 egg yolk 1/2cup water
2 tablesoons cornstarch
3 tablespoons lemon juice
1 tablespoon butter sub-stir
Heat sugar, syrup and water together, add cornstarch mixed with lemon juice, boil until clear. Add egg yolk, which has been mixed with a little of the hot mixture. Remove from stove, add salt and butter substitute. When cold, spread on lightly buttered bread.