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Today’s Woman
Judy Burtncr
Extension A rent,
Home Economics
August is well underway and with it the celebration of Sandwich Month . . that very popular everyday eating treat. Breads, rolls and buns start every sandwich on its way so stock up on these basic needs. With a little imagination, you can build a thing of beauty and a joy to remember. Assorted cold cuts of meats -- assorted cheeses -- cucumbers . . tomatoes and onions - jams, jellies and peanut butter are some of the foods for thought. Don’t forget mustard, catsup, mayonnaise, potato chips, pickles, olives and other condiments that help make sandwich treats for sure. Canned soups are a natural complement - soup and sandwiches for meal fixing can’t be beat for summertime easy living.
Some pointers for sandwich making are as follows: If you use frozen bread, the sandwich won’t tear when filling is spread. Spread filling to the edge so crusts get eaten too. Make a week’s supply of sandwiches at once, and put them in the freezer, each in a plastic bag, well labeled. Pack them while still frozen, they’ll be just right by lunch time. These sandwich fillings freeze well: meat, chicken, peanut butter and cheese. Don’t try to freeze eggs, celery, lettuce, or tomatoes. Lettuce or other greens and tomatoes to be eaten in the sandwich should be packed separately so they will stay crisp and firm. They can be added to the sandwich when it is eaten. If sandwiches have to be stored in a warm place until eaten, refrigerate overnight and pack at the last minute.
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