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Method:—Cut bread \% inch
thick. Spread with softened butter.
Dip asparagus in mayonnaise, place
on bread and roll. Roll sandwiches in
damp cloth to retain their shape and
place in refrigerator for a few hours.

588 WATER CRESS OR PEPPER
CRESS SANDWICHES

Place watercress or peppercress
on buttered bread and roll firmly.

589 TOASTED CHEESE AND
HAM SANDWICHES

Bread
Cheese
Butter
Ham

Method:—Spread bread with but-
ter, cheese and minced ham. Have
oven very hot and toast to a golden
brown on both sides.. Serve hot.

590 HOT CHEESE SANDWICHES

| package cheese
| egg, well beaten
| tablespoon Worcestershire Sauce
lf teaspoon salt
14 teaspoon mustard
Bread
Bacon |

Method:—Cream cheese; add egg
seasoning and spread on bread,
which should be cut about % inch
thick. Place slice of bacon on each
slice of bread and bake in quick
oven. Serve with green salad, such
as lettuce or cress.

591 TOASTED TOMATO AND
BACON SANDWICHES

Allow 3 slices of toasted bread
for each sandwich. On first slice,
place fried bacon and cover with
another slice of toast on which place

lettuce, sliced tomatoes and mayon-
naise dressing. Place third slice of
toast on top and serve.

592 HOT ROAST BEEF
SANDWICH
Place a slice of hot roast beef
between two slices of bread, pour
brown gravy over all and serve.
Sandwiches with pork, lamb, or
veal may be served in similar
manner.

593 WESTERN SANDWICH

Spread between 2 slices of toasted
bread, layers of fried egg, fried
bacon and fried onion. Season to
taste and serve.

594 CINNAMON TOAST

_ White or brown bread 24 hours old

Butter
Powdered sugar
Cinnamon
Method:—Cut slices ¥% inch

thick; trim off crusts, then toast.
Spread with butter and sprinkle
liberally with fruit sugar mixed
with cinnamon, using 1 tablespoon
cinnamon to cup sugar. Reheat
and serve.

595 CLUB SANDWICH

Cut white bread in 4 inch slices
and toast on one side. Butter bread
side and place on it crisp lettuce
leaf; spread with mayonnaise dress-
ing. Place on top, layers of sliced
chicken, sliced tomatoes and crisp
bacon or cold ham. Season with salt
and pepper. Lay second slice of
toast on top and cut in halves.
Serve at once. (May be made with
3 slices of toast if desired.)

PURITY FLOUR

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