Newspaper Archive of
Chester Progressive
Chester , California
October 24, 1946     Chester Progressive
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October 24, 1946

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;t Beautiful Plumas County sl CHESTER PROGRESSIVE i III I i I ii ii BY &apos;X I Links "t-- "l "Now . . . Who wrote this note to Alvin and signed it 'eternally devoted'?" CROSS TOWN By Roland Coc L " -_NANCY . rL, , . By Ern)e Bushmiller, ' "The way we stay home night after night it's. no won. der our electric bill is so'high:" T AND JEFF , By Bud Fisher L t TO HISCAR'I IVIVOVJNI P  l#j DIjNNo! Al!i | JZ[Ij "GGIE " _ By Margarita t,,] , =:.e .=. , , ' By Arthur Pointer ...... 'LAR FELLERS "wKUND HeRe,  Got, .. AIN'TCHA ? " J OFFP..R. 'fOfJ ' ' t T SAM t( J [ ,.)ONtN' Iv / ILL DE.-- r,, I. N  SO.- iWASJUST %] "WE gf/  GON_NA" MAKE ( P--T "TWO ,// t' ,SAI',gR \\; 5TRAW.! J . PRDPEP,.STIC%IdUN: / "tHat HOUSE /THIS MINUTE ( I OC)IN" /::)HNA AS T } k TH' FOOT[NLL  YOU 114" / By Gene Byrn ,,, By Len Klels By Jeff Hayes I i iiiiL:!iiihiii;:;ih:i;iih:!:.i.:!!;*. :i:....::;:...:.:i.; ...... :....<i'i Serve Sandwiches the Family Likes See Recipes Below) Sandwich Magic Sandwiches, those mighty Ameri- can favorites, are a wonderful food for lunches, snacks or enter- _/,,./ taining. To think ". that two slices of bread with a de- lectable filling can contain so many foodstuffs good for health is indeed a great achievement. Almost a n y type of fiIIing may be used, depend- lng upon the use of the sandwich There is no limit on the type of bread to be used, either, and buns are often used to great advantage in ham or cheese sandwiches, or soft-filling sandwiches. Probably the most popular use for the sandwich is as e snack or a lunch box item, but there are daintier types to use with salad for entertaining. Here are several interesting types of fillings that go well with school lunches. All the recipes make enough for several sandwiches, and fillings may be kept in a jar or covered dish in the refrigerator so they will last. Potato Salad Pilling. I4 cups diced cooked potatoes hard cooked eggs, minced 1 sweet cucumber pickle, minced teaspoon chopped enten Salt and pepper to taste. Mayonnaise Combine potatoes, eggs, pickle and seasonings. Moisten with may- ormaise to a spreading consistency. Use for white or whole wheat bread, Deviled Peanut Butter. cup deviled ham cup peanut butter 2 tablespoons chopped pickle Mayonualse Combine peanut butter, ham and pickle. Season to .:., ........  taste and mois- !:::';'::'::: b ,-' ten to spreading :,:.:,:::::;:.:::::.:,:.:-.:.:.:.: ;?:':::::::'?; V I/i'  consistency With ,..,..J I. mayonnaise. This \\;u. is good with a graham or dark Egg and Celery Filling. 4 hard cooked eggs dill pickles, chopped 1 tablespoon vinegar Salt and pepper cup diced celery 1 tablespoon minced onion $ tablespoons mayonnaise Separate yolks and whites. whites and combine with celery, pickles and onion. Mash yolks and add vinegar. Combine with first mix. tore and add mayonnaise. Season to taste. Liver Filling. pound liver sausage 4 tablespoons chili sauce cup oelery, chopped $ blespoons melted butter er substitute ' LYNN SAYS: Use these short-cuts: If a rec- ipe calls for soured milk and you do not have any at home, use 2 teaspoons of vinegar to  cup of evaporated milk and let stand until it sours. When broiling steaks and chops, place 2 slices of bread in the pan under the broiling rack to prevent fat fom splattering in broiler. In cleaning fish, prevent the odor from clinging to the hands by rinsing them in chilled water before touching fish. Wash after- wards in a solution of as hot as possible salt water. To sugar dates, doughnuts, etc., place sugar in a paper bag, add dates and shake. When preparing green or wax beans, it is quicker and easier to cut them crosswise with scissors, than trying to cut them with a paring knife. Te warm leftover rolls, sprin- kle with hot water, place in a paper bag and set in oven for a ew minutes. LYNN CHAMBERS' MENUS Scalloped Ham and Noodles Green Peas Cabbage-Carrot Slaw Graham-Nut Bread Beverage Pineapple-Chiffon Pie Mash liver and add remaining in. gredients. Season to taste. Use o white or rye bread. Salmon Fll/ng. 2 cups shredded red salmon cup chopped green pepper 1 cup mashed potatoes  cup chopped cucumber pickle Salt and pepper Mayonnaise or salad dressin| Combine all ingredients, season to taste and add enough mayonnaise to make of a spreading consistency, Use with white or whole wheal bread. Tuna Fish Filling. 1 cup shredded tuna fish 1 cup finely chopped temats % cup diced cucumber ' I teaspoon minced onion Salt and pepper Mayonnaise Combine all ingredients, season to taste. Add enough mayonnaise to thin to spreading consistency. Ralsin-loney Filling. I cup chopped or ground ralMm teaspoon salt 3 tablespoons honey cup chopped nuts 1 teaspoous lemon Juice I tablespoon mayonnaise Mix all ingredients together and use as a filling between thin slices of brown or white bread. Cheese-Mrmalade Filling. cup grated American cheese cup orange marmalade cup cream Prepared mustard Combine cheese and cream, then add marmalade. Spread on bread with a thin film of prepared mus- tard. When you serve sandwiches for entertaining or with salads, the open - faced vari-, ety are very pop. ular. Use only very fresh bread, thLnly sliced and buttered. Here are spread suggestions: Mushroom-Ham. Cover very thin slices of boiled or baked ham with mushrooms' Chop which have been peeled and halved. Broil until the ham iS browned delicately and the mush- rooms are soft, Pimiento Toppini 1 teaspoon cerustarch $ tablespoons butter or substitute I cup diced cheese 6 tblespoons milk eup chopped pimiento Salt and pepper 2 tableslmelm pickle relish Combine cornstarch and milk. Add cheese and butter. Cook in a double boiler until thick and smooth. Season to taste and eoof. Add pimiento and pickle relish. Spread on thin, buttered slice @! bread and serve at once. Tomato-Egg Topping. 4 cup minced onion 1 cup canned tomatoe or Jnice cup mLeed bacon 6 eggs, slightly beaten Salt and pepper Fry bacon until crisp. Add onion and brown. Add tomatoes and season to taste. Add eggs, cooking slowly, stirring constantly un*t| whites are firm. Serve on toast, Cucumber Topping. 1 medium cucumber $ hard cooked eggs, chopPed 1 teaspoon minced onion Mayonnaise Salt and paprika Peel cucumber end slice, length. wise. Remove seeds end chop fine, There should be about I cup pulp. Add onion and eggs, moisten with mayonnaise to spreadLng con- s/stoney, Seaaon te taste and spread en buttered slices of bread. Garnisk with paprika. 4