HOT SANDWICHES FOR A COLD DAY

Shannon News, 21 May 1929, Page 4

HOT SANDWICHES FOR A COLD DAY

The evolution of the sandwich is interesting as well as handy for the housewife. Formerly it was merely a piece of meat between two slices of bread intended to take the edge off one’s appetite. Now it varies in size from the! tiny tit-bit for afternoon tea to the "club” sandwiches, which are composed of layers of bread or toast, and constitute a full meal.

Toast, scones, or salted bread form the base of these latter. On dull, cool days-in summer or winter, the hot sandwhich is very satisfying. Below are a few recipes which are simple to make:

Mince -Üb. of cold beef—preferably add tomato sauce to moisten it. Spread liberally on bread and cover with another slice to form sandwiches. Dip in egg beaten with a little milk and seasoned. Fry them in hot fat. Arrange on a hot platter with a border or hot, diced, cooked carrots. These arc delicious with tomato sauce poured over them.

Toast lightly on one side the required sliscs of bread and butter them. On the toasted side of half the number of the jiieces of bread lay a thick slice of tomato, seasoned, amb sprinkle, with grated cheese. Top these with thin slices of cooked bacon and cover with the remainder of the pieces of bread with the toasted side down. Brown the sandwiches on both sides in hot fat. Serve at once.

Peel and chop some sweet white onions to make two cupfuls. Simmer on the fire with just enough water to cover. When it is almost gone add a tablespoonful of good bacon dripping or butter, and cook slowly until a golden brown. Season rvith salt and pepper. Spread between pieces of bread and garnish with slices of crisp bacon.