The Goderich Signal-Star, 1969-08-07, Page 10•
'OODE ,X H SIONAI -STA
,pert -tate
Wish to try your artistic
Skills? Thenuse them to „create
° ,aame generous open -face
sandwiches made in the
';Scandinavian, manner,
. For each sandwich use one
slice of bread only. The Danes
always: use rye bread but you
Might favor white or brown.
Spread each slice generously
with butter, then arrange thin
slices of meat, cheese or
hard -cooked egg on top. Overlap
o* roll the paper -thin meat slices
to give height. Arrange slices of
raw or ` pickled vegeables
artistically on the meat so that
you keep the interest on the top.
You can have a free hand to
repeat your design or create new
for admiration because :there is
no second slice of bread to'
conceal them.
If your culinary masterpieces
are to be eaten for lunch or after
the theatre, build them
generously so that no bread
shows. Remember these
open -face beauties are to be
eaten with a knife and fork. The
only thing which saves them
from becoming "dagwoods" is
your tasteful arrangement and
that second slice of bread. When
such topless sandwiches are
carried 'to work in their native
Denmark they are made
somewwhat flatter for easier
packing,
Tto assist you in your
"creations" the home
THURSDAY, AUGUST 7, i95e
candinavian type sandwiches'
„,_
i•
Scandinavian sandwiches
economists of the Canada
Department of Agriculture offer
some of their favorite
combinations. •
Use an unsliced sandwich loaf
about 12 inches long. Chill for
, easier slicing.. Remove crusts and
cut into 6 lengthwise slices
about 1/2 -inch thick. 'Cut each
slice in half. ' Makes enough for
12 luncheons or snack -sized
sandwiches .
Beef — Spread the bread with
butter and horseradish. Arrange
thin slices of roast beef,
cucumber, canned or pickled
beets and tiny raw cauliflowerets
attractively on top.
Ham — Spread the bread with
softened cream cheese and
Freeze sandwiches or their fillings
It is often a great advantage
to beable to . freeze sandwiches
or sandwich fillings. Fillings
made of meat, poultry, "fish,
cheese or 'nuts freeze well. It .is
the items' which are added to
these basic fillings which
determine if they will freeze
satisfactorily. It is generally
known that egg whites become
tough and rubbery, and celery
and cucumbers ,lose crispness.
Oil dressings may separate
during_`freezer storage so it is
better to use a homemade or
commercial salad dressing which
contains little or no oil.
However, mayonnaise may be
used in Mall quantities in
fillings that are to be frozen.•
Questions & answers
on sandwiches .
Q. What ingredients other
than salad dressing, can be used
to moisten sandwich fillings and
still enable them to be, frozen?
A. Mix fillings that need
moisture with ingredients that
will best complement the flavor.
A few suggestions are, fruit
juice, milk, cream and soft
--cheese:
Q. Is it necessary to use
butter (or a substitute) when
making sandwiches?
A. , Butter, like bread, is a
basicolniFedient of sandwiches.
adds rich flavor, food value
and serves to join the bread to
the filling. A smooth coating of
' butter keeps moist fillings from
soaking into the bread. •
• Questions on the buying and
using of Canadian foods may be
directed to Food Advisory
Services, Canada Department of
Agriculture, Ottawa.
Food Advisory Services,
Canada Department of
Agriculture
Ottawa.
WORK
BOOTS
The home economists of the
Canada Department. of
Agriculture have developed some
recipes for sandwich fillings
which are suitable for freezing
and would like - to share them
with you. Each recipe makes
about one cup of filling. For the
egg yolk filling the eggs, are first
separated then the filling is made
from the yolks. An angel cake or
two meringue shells may be
made from the egg whites. The
egg yolks, are slipped into hot
water and cooked below boiling
point for 5 to 8 minutes or until
set. They may be tested for
doneness with a toothpick. The
cheese filling has crumbled
bacon 'and seasonings to .enhance
it. Chicken and ham fillings are
equally suitable for freezing.
If preferred, any of these
fillings may be made up into
sandwiches and t en frozen. It is
not recorhm:,,ed, however,
that the frozen fillings be
refrozen after they are made up
into' sandwiches. These fillings
should be kept either in the
refrigerator or freezer.
EGG YOLk SANDWICH
FILLING
8 hard -cooked egg yolks
1 to 2 teaspoons finely chopped
onion
2 tablespoons butter
1 teaspoon prepared mustard
*2 tablespoons boiled salad
dressing y_
Dash of pepper
Blend all ingredients together
thoroughly. Makes about 1 cup
of sandwich filling.
•
CHEESE AND BACON
FILLING
1 cup cream cheese `(8 -ounce
package)
4 strips fried, crumbled bacon
(about 1/4 -pound),
2 teaspoons Worcestershire' sauce
2 tablespoons cream
Salt n• d pepper to taste
Gf •
Blend all ingredients together
thoroughly. Makes about 1' cup
sandwich filling.
HAM FILLING
1 cup minced ham
1/4 cup chopped sweet pickle
Few drops'hot pepper sauce
*1/3 cup boiled salad dressing
Salt and pepper to taste
Blend all ingredients together
thoroughly. Makes about 1 cup
sandwich filling.
CHICKEN SANDWICH
FILLING
1 cup diced cooked chicken
2 tablespoons blanched chopped
almonds
2 tablespoons chopped stuffed
olives
*4 cup boiled salad dressing
1 tablespoon table cream
Salt and pepper to taste
Blend all ingredients together
thoroughly. Makes about 1 cup
sandwich filling.
*Note: Salad dressing may be
home-made ' or commercial but
should be a type that contains
little or no oil, otherwise it will
tend to separate when frozen.
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Announces
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Goderich,, Ont,
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pickle relish.... Cover with
shredded lettuce. Arrange slices
of ham, cucumber and fresh or
drained, canned peaches
attractively on top. —Sprinkle'
fresh peaches with sugar to taste,
and a few drops of lemon juice
to prevent browning.
Chicken --- For 6 sandwiches
spread with a mixture consisting
of 1/4 cup butter, 1 tablespoon
chopped parsely and 2
teaspoons lemon juice. Arrange
slices of ' chicken, - tomatoes,
gherkins and thinly sliced raw
mushrooms, marinated in
French dressing, attractively. on
top, •
Egg — Spread with butter and;
Thousand Island dressing.
Arrange` hard -cooked, sliced'
eggs, sliced tomatoes, green
0111:45firlthrtlieargreanNepper
attractively on top.
Cheese and Fruit — For 6
sandwiches spread with a
combination of 1/2 cup grated
cheddar cheese and 1/4 cup
butter. Arrange fresh °fruits in
season (sliced peaches, pears or
apples; halved seeded . grapes;
halved strawberries etc.) sliced
cucumber and tiny cheese balls
attractively on top. • Garnish
cheese balls with tiny celery
sticks.
To make cheese- balls'
combine 1 cup grated cheddar
Cheese with 2 tablespoons
mayonnaise. Form into small
balls, roll in chopped nuts and
chill. •
Teaparty sandwiches -
Whether the occasion be a
"welcome -to -the -neighborhood"
party, a shower for a• bride or a
visit from a friend, dainty,
bite -sized sandwiches are a
general favorite to accompany a
cup of -tea.
Variety can be obtained by
.the choice of fillings, shapes and
kinds of breads used. These are
limited only by the imagination.
If you are making a small
number of sandwiches 'and wish
to` have an attractive assortment.
without buying several types of
bread, you could make- ribbon
sandwiches. According to the
home eeo:hgmists of the Canada
Department of •Agriculture,
these are particularly suited for
making up ahead of time. You
will require two loaves of regular
sliced bread, one white and one
brown. Make four or_-fiv_e-laver -_
sandwiches alternating buttered
slices of white and brown bread.
Use three or four contrasting
smooth -textured, moist fillings
such as minced •ham, egg or
cheese.' Press firmly together.
Cut crusts. •from, -sides of these
juknbo sandwiches, wrap and
chill for several hours. At,serviing
time cut ' thexn lengthwise into
.-inch slices and into halves,
thirds, or triangles.
As time permits you, may
wish to make other varieties for
• your sandwich plates. Pinwheels,
rolls and open -face °,dainties will
add color and interest. For tea
parties' or showers allow oue°to
one and one half slices bread or
two to three small sandwiches.
per person.
For sandwich filling recipes,
quantity estimates and
directions for making various
types of sandwiches, write for
your free copy "The Art of
Making Sandwiches,"t
publtca'Ifir►n'`l'D5t rnie addWks >a
Information Division, , . Canada
Department of Agriculture,
Ottawa.
FOR YOUR
FIRE INSURAN'CE
' See or Phone
MALCOLM MATHERS
GENERAL INSURANCE AGENT
46 WEST ST. • - 524-9442
• gusinusDkectory •
Ro.aId, 1..
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CORN No. 1 Grade dozen cobs 4 gfit
Ontario Grown,- Large Firm Heads
CABBAGENo.1 Grade each 19?
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BUN'CHEDCARROTS 2f0,29ce,
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GREEN PEPPERS • 35or2.5?
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Jane Parker Reg. Price 55c — SAVE 10c
PEACH PIE
FULL 8 -INCH, 24 -OZ SIZE
1
NEW ZEALAND, FROZEN
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HOULDER—
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CANADA GRADE "A", EVISCERATED; 18 -oz MINIMUM
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ALLGOOD BRAND,. SMOKED, SLICED, RINDLESS
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Premiums Quality
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FEATURE PRICE!
Marvel Brand, Sliced
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g Y FooDs Meatless Varieties
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box of 60 49/i
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FEATURE PRICE! oz tins -?
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on the purchase of any
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