Sandwiches are so versatile and so universally popular, they
may be served at almost any time of the day or night. From
hearty, lunch-time sandwiches to dainty pinwheel delica-
cies, all are improved by the magic of Mustard. To vary your
sandwiches in many delightful ways, try these many appetiz-
ing suggestions.

SANDWICH FILLINGS

Meat—(a) Sliced very thin and spread with made Mustard.
(b) Minced, mixed with celery, olives, Mustard, pickle.
(c) Corned beef, plus Mustard, and rubbed to a paste.
Fish—Salmon, sardine, lobster, etc., mixed with Mustard pickle, celery, olives,
cucumber, radishes, parsley, cress.
Eggs—Hard cooked and mashed, mixed with Mustard pickle, green peppers,
capers, anchovy paste.
Cheese—Cream or grated cheddar—plus nuts, pimento, olives, preserved ginger,
marmalade, crushed pineapple.
Nuts—(a) Combined with raisins, preserved ginger, marmalade, pineapple,
jelly, jam, cheese, dates, figs.
(b) Peanut butter, with addition of dates, ginger, pineapple, cheese,
olives, figs, celery.
Vegetable—Tomato, cucumber, crisp lettuce, green pepper.

SAVOURY SANDWICH SPREAD

4 eggs lg cup granulated sugar
l4 pound butter 1 tin pimento
2 tablespoons Mustard 14 small onion
14 teaspoon salt 2 sweet green peppers
34 cup vinegar ly pound (1 cup) grated cheese

Cook the first six ingredients in a double boiler till thick. Then add the pimento,
onion and pepper which have been put through a meat chopper and the grated
cheese. Cook again until the cheese is melted.

HAM AND CRESS ROLLS

Spread paper thin slices of cooked ham with Mustard moistened with a little vinegar.
Cover thin slices of buttered bread with the ham. Place a sprig of cress down the
centre, straight or diagonally and roll the slice like a jelly roll or from corner to
- corner. Cover with a damp towel until needed.

TOASTED CHEESE SANDWICHES

1 cup grated cheese 6 slices white bread (14” thick)
1144 teaspoons Mustard which have been toasted on one side

For open-face sandwiches

Mix cheese with Mustard and spread thickly on untoasted side of bread. Put under
broiler at moderate heat until cheese is melted and begins to turn brown. (This
mixture is also delicious on English muffins, split, and toasted under broiler the

same way.) For closed sandwiches

Spread the Mustard and cheese on untoasted bread and put together as sandwiches.
Then spread each outer side of sandwich with 4 tablespoon butter and toast each
side under the broiler ‘til bread is golden brown. Or, simply brown on both sides
in butter in a skillet.

ROLLED SANDWICHES

(a) Cut fresh bread as thin as possible and remove the crusts. Spread with
butter and salad dressing. On one side place a stalk of tender celery, or asparagus.
or slice of crisp lettuce, roll the bread around it, press the edge down to prevent
unrolling.

(b) Turn a fresh loaf of bread on its side and cut one-half inch slices. Remove the
crusts, spread with butter, then with pimento cheese mixed to a paste with salad
eye Roll tightly from side to side like a jelly roll. When firm, cut in one-third
inch slices.

where mustard is specified always use KEEN’S D,S.F. 17