NATIONAL BREAD Copyrighted 1937 by NATIONAL BISCUIT COMPANY BREAD DEPARTMENT Hints on making—• PARTY SANDWICHES * LUNCHEON SANDWICHES * SCHOOL SANDWICHES * PICNIC SANDWICHES

OTHING is more indispensable to the woman who entertains or prepares N luncheons for school and picnics than the knack of making tempting sandwiches. This little booklet contains carefully tested recipes for all occasions and we hope that it may be of real help to you. When making sandwiches, there are certain steps which must be kept in mind. Please remember to select National Bread one day old. Cream the butter until very soft and butter slices of bread to the very edges. Fillings should be used generously and spread evenly. It is not necessary to remove the crusts from bread except for special occasions. Sandwiches for teas, of course, should be small and dainty. To keep them fresh and moist cover sandwiches with a damp towel or carefully in waxed paper.

* TOWER SANDWICH * CREOLE SANDWICH Cut 5 rounds of National Bread graduating Remove sardines from 1 seven-ounce can. in size from large to small. Butter each Free of skin and break in small pieces. round. Spread the largest with peanut but- Sprinkle with 1 tablespoon lemon juice and ter, cover with the next largest round and blend with 2 tablespoons softened butter. spread with orange marmalade. Cover with Combine with 8 chopped stuffed olives, 1 a third round of bread, spread with cream teaspoon prepared mustard and y4 teaspoon cheese and chopped maraschino cherries. . Spread between thin slices of buttered Add a fourth round spread with currant National Bread. Remove crusts and cut in jelly. Cover with smallest round of bread oblong sandwiches. Approximate yield: 12 and top with a tiny cream cheese ball rolled sandwiches. in chopped nut meats. * ROQUEFORT SANDWICH Blend 2 packages cream cheese with 2 table- * SPANISH SANDWICH spoons cream. Mash y4 pound Roquefort Chop fine l/2 green pepper and 2 pimientos, cheese and combine with cream cheese, and combine with 1 package cream cheese. blending to a spreading consistency. Add Add y2 cup chopped walnut meats and ]/4 l/4 teaspoon Worcestershire sauce and a few teaspoon salt. Spread between thin slices of drops lemon juice. Spread between thin slices buttered National Bread. Trim off crusts. of buttered National Bread. Trim off crusts. Cut in triangle or oblong sandwiches. Ap- Cut in triangle or diamond shape. Approxi- proximate yield: 16 sandwiches. mate yield: 16 sandwiches. * ROLLED STUFFED CELERY * SPECIAL SANDWICH Pan-broil 6 small minute steaks in a small Blend 1 package cream cheese with 1 table- amount of butter until lightly browned on spoon cream. Mash 1 y4 ounces Roquefort both sides. Remove from pan. Place thin cheese and blend with cream cheese. Season slices of Bermuda onion in the fat remain- with a few drops lemon juice and Worcester- ing in *he pan and brown lightly. Serve shire sauce. Fill 12 crisp tender stalks celery each steak on 2 slices of toasted, buttered with cheese mixture. Sprinkle with paprika National Bread and top with sauted onion and roll each stalk in a thin slice of buttered ring. Add a few drops of Worcestershire National Bread, allowing celery tips to pro- sauce to the liquid remaining in pan and ject from end of roll. Fasten with tooth- pour a portion over each steak sandwich. pick and chill. Approximate yield: 12 rolled Approximate yield: 6 sandwiches. sandwiches. If desired, slices raw Spanish onion or scal- * MARASCHINO SANDWICH lions when in season may be served in place Mash 2 packages cream cheese and combine of sauted Bermuda onion. with 2 tablespoons finely chopped mara- * PIMIENTO CHEESE AND schino cherries and 1 to 2 tablespoons mara- ANCHOVY SANDWICH schino syrup. Add 2 tablespoons finely Blend pimiento cheese from a 5V2 ounce jar chopped pecans. Spread between thin slices with 2 tablespoons anchovy paste. Spread buttered National Bread. Remove crusts between thin slices of buttered National and cut diagonally. Approximate yield: 18 Bread. Trim off crusts, cut in oblong strips. sandwiches. Approximate yield: 16 sandwiches. * PINWHEEL SANDWICH * TOASTED MUSHROOM Soften 1/2 pound yellow cheese and mix SANDWICH thoroughly with I/4 cup creamed butter. Re- Remove stems, peel and chop fine 1 pound move all crusts from loaf of unsliced Na- mushrooms. Mince 1 small onion and saute tional Bread except the bottom crust. Cut in 2 tablespoons butter until golden brown. bread in thin slices lengthwise of loaf. Add mushrooms and cook about 15 minutes. Spread each slice with cheese mixture. Place Add !/2 teaspoon salt. Blend with mayon- a row of stuffed olives crosswise at one end naise enough to moisten to spread. Remove of slice and roll up like jelly roll. Wrap crusts from 12 thin slices National Bread each roll in wax paper and chill. To serve and toast. Spread mushroom mixture be- cut in thin slices. tween slices of hot toast and serve immedi- ately. Approximate yield: 12 full-slice sand- * COTTAGE CHEESE AND wiches. HORSERADISH SANDWICH * ORANGE GINGER SANDWICH Blend 1 cup cottage cheese with 2 table- Soften 1 package cream cheese, add 2 table- spoons cream, 2 tablespoons grated horse- spoons chopped preserved ginger and l/> radish, 1 tablespoon lemon juice, y2 tea- teaspoon grated orange rind. Moisten with spoon salt and 1 tablespoon finely minced 2 tablespoons orange juice. Spread between chives. Spread between thin slices of but- slices of buttered National Bread, press tered National Bread. Trim off crusts and together firmly, trim off crusts and cut cut diagonally. Approximate yield: 16 full- diagonally into triangles. Approximate slice sandwiches. yield: 16 small sandwiches. Continued on last page.

* HOT * GRILLED HAM AND CHEESE Cut % cup canned mushrooms in small SANDWICH pieces and saute in 2 tablespoons butter five Toast 12 slices National Bread. Butter and minutes. Stir in 2 tablespoons flour and add spread each with mustard Place a thin slice 1 y4 cups milk gradually, stirring until mix- of cold baked ham on each slice of toast. ture thickens. Add 1A teaspoon salt, 1 cup Top wi:h a thin slice of soft yellow cheese chopped cooked chicken, y4 cup chopped and sprinkle with paprika. Place on grill pimiento and 1 teaspoon minced parsley. pan and broil until cheese is melted. Serve Let simmer a few minutes until chicken is at once. well heated. Butter thickly, thin slices of • GRILLED TOMATO AND CHEESE National Bread and brown lightly on both SANDWICH sides in frying pan. Cover slices with hot Finely mince 1 green pepper and 1 small, chicken mixture and serve at once. Approxi- onion and combine with 2 tablespoons soft - mate yield: 6 full-slice sandwiches. butter, I/4 teaspoon salt and y8 teaspoon pepper. Peel 3 large tomatoes and cut in * HOT TOMATO AND BACON halves. Spread 6 slices of National Bread SANDWICH with the onion mixture. Cover each with Toast and butter 12 slices National Bread. a tomato half and a slice of soft yellow On each slice of toast place slices of tomato. cheese. Place on grill pan and broil until Cover with thin slices of yellow cheese and cheese melts and browns. Serve with crisp top with a slice of bacon. Broil until cheese broiled bacon. Approximate yield: 6 full- is melted and bacon crisp. Serve at once. slice sandwiches. * SPECIAL SHRIMP SANDWICH it SHRIMP SANDWICH CREOLE Chop iy2 cups of cooked shrimp in small Cut 1 cup cooked shrimp in small pieces. pieces and sprinkle with 1 teaspoon lemon Saute 1 small minced onion and 1 small juice. Saute in 1 tablespoon butter for five minced green pepper in 1 tablespoon butter minutes. Blend with 1 cup thick cream for five minutes. Add 1/2 cup cooked toma- sauce and spread mixture on 8 slices of toes, well drained. Cook 10 minutes longer, toasted National Bread. Sprinkle each sand- add shrimps and heat thoroughly. Spread be- wich generously with grated cheese. Place tween slices of National Bread which have on grill pan and broil until cheese is melted. been toasted and buttered. Cut diagonally. Serve at once. Approximate yield: 8 full- Serve hot. Approximate yield: 6 sandwiches. slice sandwiches. * LOBSTER SALAD SANDWICH * TUNA Combine iy2 CUPS lobster meat with iy2 Marinate iy2 cups cooked tuna fish and 6 cups shredded celery. Marinate in French thin slices of tomato in French Dressing. Dressing and chill. Drain. Add y2 teaspoon On a slice of toasted buttered National salt and enough mayonnaise to moisten. On Bread place a crisp leaf of lettuce and spread a slice of buttered National Bread place a with mayonnaise. Drain tuna fish and place leaf of crisp lettuce and fill with y2 cup generous portion on each leaf of lettuce. lobster salad mixture. Cover with a second Add a slice of crisp bacon, top with a slice slice of buttered bread and serve. Garnish of tomato and cover with a second slice of with celery hearts and radish roses. Ap- buttered toast. Approximate yield: 6 full- proximate yield: 6 full-slice sandwiches. slice sandwiches. * SALMON AND CUCUMBER finely shredded celery, 1/2 small minced SANDWICH onion, 1/2 teaspoon salt and about y4 cup Remove salmon from 1 medium size can. mayonnaise. Place crisp lettuce on a but- . Flake and free of skin and bones. Sprinkle tered slice of National Bread, cover with with 1 tablespoon lemon juice. Mix with crab meat mixture and a second slice of Vl CUP finely shredded celery hearts, y2 buttered bread. Trim off crusts and cut small minced onion, I/4 teaspoon salt and diagonally. Approximate yield: 8 full-slice sandwiches. i blend lightly with y4 cup mayonnaise. Peel and thinly slice 1 cucumber and marinate - in French Dressing. Place a crisp lettuce * HOT HAM AND PINEAPPLE j leaf on one slice of National Bread which SANDWICH I has been toasted and buttered. Cover lettuce I with a generous portion of the salmon mix- Saute 6 thin slices of cooked ham in 2 table- | ture. Top with slices of cucumber and cover spoons butter for five minutes. Remove from with a second slice of buttered toast. Ap- pan. Place 6 slices of canned pineapple in proximate yield: 8 full-slice sandwiches. pan and saute until light brown. Toast and butter slices of National Bread and cover each with a slice of sauted ham, a slice of • CRAB MEAT SALAD SANDWICH pineapple and another slice of buttered toast. Remove crab meat from 1 medium size can. Serve hot. Garnish with lettuce hearts and Flake and free of bones. Sprinkle with 1 ripe olives. Approximate yield: 6 full-slice tablespoon lemon juice. Mix with % cup of sandwiches.

* PEANUT BUTTER CLUB on buttered slices of National Bread. SANDWICH Sprinkle with finely chopped pecans. Cover Thoroughly mix one medium size jar pea- with a second slice of buttered bread. Cut nut butter with two tablespoons dairy but- diagonally and serve. Approximate yield: 10 ter. Spread a slice of National Bread with sandwiches. this mixture. Cover with a second slice of * FRESH VEGETABLE and spread with orange marmalade. Cover with a third slice of buttered bread, Combine 1 grated raw carrot, 1 small stalk butter side down. Press lightly together. Cut chopped celery, J^ minced green pepper, y4 diagonally. Approximate yield: 8 sand- teaspoon salt, y8 teaspoon pepper, a few wiches. drops lemon juice and iy2 tablespoons mayonnaise. Spread between buttered slices * SHREDDED of National Bread. Approximate yield: 2 Combine y4 head shredded lettuce, 4 large full-slice sandwiches. stuffed olives, chopped, and 2 tablespoons mayonnaise. Spread between buttered slices • PEANUT BUTTER AND CHILI of National Bread. Approximate yield: 2 SAUCE SANDWICH full-slice sandwiches. Combine y2 cup peanut butter with enough chili sauce to moisten. Butter 12 slices of * APRICOT SANDWICH National Bread. Spread a portion of peanut Combine l/2 cup cooked apricot pulp with butter mixture between two slices and press a few drops lemon juice. Soften 1 cream gently together. Approximate yield: 6 full- cheese and mix with the apricots. Spread slice sandwiches. * CREAM CHEESE AND naise. Spread generously between buttered PINEAPPLE SANDWICH slices of National Bread. Approximate Mash 2 packages cream cheese and com- yield: 6 full-slice sandwiches. bine with y4 cup crushed canned pineapple and 2 tablespoons pineapple juice. Spread * MINCED CHICKEN SANDWICH pineapple mixture between two thin slices Mix iy2 cups minced chicken, 1 teaspoon of lightly buttered National Bread. Press finely chopped parsley, y4 teaspoon salt, l/8 lightly together, trim off crusts and cut each teaspoon pepper and cup softened but- sandwich into two strips. Approximate ter. Spread mixture between thin slices of yield: 24 Sandwich Strips. National Bread. Approximate yield: 8 full- * CHOPPED PECAN SANDWICH slice sandwiches. Butter thin slices of National Bread and * PEANUT BUTTER AND BANANA spread with orange marmalade. Sprinkle SANDWICH with finely chopped pecans. Cover with a second thin slice of buttered bread. Combine l/2 cup peanut butter and 2 table- spoons dairy butter. Spread on slices of * EXCELLENT National Bread. Cover each with thin slices Lightly mix l/2 CUP chopped broiled bacon, of banana. Sprinkle with a few drops of 3 chopped hard-cooked eggs, 1 teaspoon lemon juice. Cover with a second slice of scraped onion, y2 teaspoon salt and y8 tea- buttered bread. Approximate yield: 6 full- spoon pepper. Blend with 1/4 CUP mayon- slice sandwiches.

* BEEF LOAF SANDWICH 2 chopped hard-cooked eggs and toss to- To prepare beef loaf mix thoroughly 1 gether lightly. Place crisp lettuce on a slice pound chopped round steak, 1 minced of buttered National Bread, cover with a onion, 1 tablespoon finely chopped parsley, portion of tunafish salad and top with a 1 chopped green pepper and 2 stalks second slice of buttered bread. Approximate chopped celery. Dip 2 slices National Bread yield: 8 full-slice sandwiches. quickly in hot water and then partially drain. Mix with beef loaf mixture. Add 1 * MINCED teaspoon salt, y4 teaspoon pepper, 1 tea- Put y2 pound cooked ham and y2 small spoon Worcestershire sauce and 1 egg, onion through food chopper. Moisten with slightly beaten. Form in loaf. Bake 45 min- V4 cup mayonnaise and 1 teaspoon prepared utes in hot oven (400°F.) basting every 10 mustard. Spread between slices buttered minutes with y4 cup butter melted in 1 cup National Bread. Approximate yield: 8 full boiling water. Let cool, slice and place be- slice sandwiches. tween buttered slices of National Bread. *

* TUNAFISH SALAD SANDWICH Combine iy4 cups minced cold roast beef Remove tunafish from 1 medium size can with y2 teaspoon salt. 1 tablespoon catsup. and flake. Combine with 1 tablespoon lemon y2 teaspoon Worcestershire sauce and 1 juice, 1 tablespoon onion juice, y2 cup finely tablespoon melted butter. Spread between chopped celery, y2 teaspoon salt, y4 tea- buttered slices of National Bread. Approxi- spoon pepper and }/4 cup mayonnaise. Add mate yield: 8 full-slice sandwiches. * TONGUE AND MUSTARD with crisp lettuce and a second slice of but- SANDWICH tered bread. Approximate yield: 8 full-slice Blend 1/2 CUP butter with 4 teaspoons pre- sandwiches. pared mustard and spread on thin slices of National Bread. Place 2 thin slices of cold * TOMATO AND LETTUCE cooked tongue between slices of the buttered SANDWICH bread and press firmly together. Approxi- Peel and chill 3 tomatoes. Spread buttered mate yield: 8 full-slice sandwiches. slices of National Bread with mayonnaise. On each slice of bread place crisp lettuce. * Top with thin slices of tomato and sprinkle Drain thoroughly 2 cups canned baked with salt and pepper. Cover with a second beans (without tomato sauce). Mash and slice of buttered bread. Approximate yield: blend with 1 small minced onion, y4 cup 9 full-slice sandwiches. chili sauce and 1/4 teaspoon salt. Spread evenly between slices of buttered National * CHOPPED BACON AND Bread. Approximate yield: 9 full-slice sand- wiches. Peel and cut 2 medium size tomatoes in small pieces. Drain. Chop 8 slices crisp * CORN BEEF SANDWICH cooked bacon, combine with tomatoes and Combine iy2 cups finely minced corn beef add 2 teaspoons mayonnaise. Spread be- with 2 tablespoons Russian dressing. Spread tween slices of buttered National Bread. on buttered slices of National Bread, cover Approximate yield: 6 full-slice sandwiches. Party Sandwiches —Continued * RIBBON SANDWICH roll and seal edge with butter. Bake in a hot Remove all crusts from a loaf of unsliced oven (450°F.) until light brown. National Bread except the bottom crust. Cut off four lengthwise slices of bread about * DEVILED HAM AND EGG Y2 inch thick and butter each. Spread one SANDWICH slice with % cup chopped watercress mois- Combine deviled ham from 1 five-ounce jar tened with mayonnaise. Cover with a second with !/4 cup chili sauce. Slice 4 hard-cooked slice, spread with 4 chopped hard cooked eggs. On a thin slice of buttered National eggs moistened with mayonnaise and sea- Bread spread a layer of deviled ham mix- soned with salt and pepper. Add a third ture. Cover with slices of hard-cooked egg slice of bread, spread with y2 cup chopped and a second slice of buttered bread. Ap- pimiento moistened with mayonnaise. Cover proximate yield: 8 full-slice sandwiches. with the fourth slice of bread buttered side down. Wrap the loaf in wax paper and a * CHEESE AND GUAVA JELLY dampened cloth. Chill an hour or longer. SANDWICH Mash 1 package cream cheese and soften Slice in y8 inch slices. with two tablespoons cream. Spread one * TOASTED CHEESE ROLL slice of buttered National Bread with cheese Trim crusts from thin slices buttered Na- mixture and a second slice with Guava Jelly. tional Bread. Cover each with a thin slice Press lightly together. Trim off crusts. Cut of yellow cheese. Roll up like a small jelly in half. Approximate yield: 10 sandwiches. Why sandwiches taste so good when made with National Bread

T is important for you to bear in mind as you use the recipe suggestions I in this booklet that all the sandwiches described here are made with National Bread. National Bread is made of the finest ingredients in modern, sanitary bakeries. It is nutritious, economical and appetizing. And whether you use it in making sandwiches, or serve it as a regular part of every meal, you will always find it of the finest quality.

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National Bread