GThe PURITY Cank BaDK

Method:—Drain minced vege-
‘tables and mix with enough salad
dressing to spread easily. Add salt,
and spread between slices of but-
tered bread. Garnish with lettuce
hearts and olives.

567-585 ADDITIONAL
SANDWICH COMBINATIONS

Raisins and nuts chopped finely
and moistened with grape juice.

Nasturtium blossoms and stems
with cream cheese.

Crushed maple sugar with thick
cream.on whole wheat or nut bread.

Sardines, split and boned, lemon
Juice and paprika.

Peanuts chopped and salted, with
salad cressing.

Fresh crisp lettuce with mayon-
naise.

Chopped green peppers
mayonnaise.

One-third cup of chopped dates
and two-thirds cup of chopped
apples mixed with salad dressing.

2 eggs boiled hard, with 12 finely
chopped olives moistened with
mayonnaise.

Eggs boiled hard with half quan-
tity of finely chopped cucumber mix-
ed with Thousand Island dressing.

Equal quantities of chopped wal-
nuts and dates mixed with salad
dressing.

Eggs boiled hard and chopped
finely wrth parsley and mixed with
mayonnaise.

Chopped roast beef with fresh
horseradish.

_ Three-quarters cup each of finely
minced cold lamb and _ chopped

with

PURITY FLOUR

celery; 1 tablespoon of minced
mustard pickle, 2 tablespoons of
shredded water cress, salt, paprika
and curry powder. Serve on whole
wheat bread with crisp lettuce leaf
dipped in French dressing.

Chopped cold pork, green peppers
and onions moistened with salad
dressing.

One cup of chopped veal, carrot,
onion and few sprigs of parsley,
moistened with olive oil and lemon
Juice.

One-half cup minced Tuna fish,
1% cup chopped celery, 1 tablespoon
each of chopped sweet pepper and
plmento, moistened with mayon-
naise and seasoned with salt.

One cup Tuna fish, 4% cup chop-
ped pickle or relish, moistened with
salad dressing.

Sliced Spanish onion seasoned
with salt, pepper and vinegar.

586 ROLLED CELERY
SANDWICHES

Cut bread 14 inch thick, remove
crusts, and butter; cut stalks of
cleaned celery into lengths equal to
width of bread slices and fill with
Thousand Island dressing or cream
cheese. Place stalk on edge of each
slice and roll into bread like a jelly
roll. Roll sandwiches in damp cloth
to retain their shape and place in
refrigerator for a few hours.

587 ROLLED ASPARAGUS
SANDWICHES

Bread

Butter
Asparagus
Mayonnaise —

~~ BEST FOR ALL YOUR BAKING +