SANDWICHES 

With sandwiches, everybody plays favorites. Here are suggestions for new combinations, and reminders of the tried-and-true.

• Make heroic hero sandwiches. Buy a loaf of French bread, slice it lengthwise, butter with mayonnaise; add delicatessen meat, cheese, tomatoes, onion, lettuce; add top slice of bread, buttered or spread with mustard or catsup; press together and slice crosswise.
• Grilled fresh fish makes a good sandwich on bread spread with mayonnaise and catsup. So does minute steak, with onions and buttered French bread.
• Mix deviled ham with chili sauce to taste; spread on whole wheat bread.
•  Slice corned beef from a can, add a sliced dill pickle; on pumpernickel bread spread with mayonnaise and mustard.
• Slice red or Bermuda onions thin; on slices of buttered rye bread.
• Cut up chicken from a can; moisten with mayonnaise and pickle relish; on white bread. Or try chicken with Russian dressing and served, with crisp lettuce, on dark bread.
• Broil an extra piece of steak the night before; wrap in waxed paper, or foil, and keep in the cooler. For lunch, slice the steak thin and serve on buttered rye bread. Or forget about the bread and dip the steak slices in sourcream seasoned with pepper and horseradish.
• Mix cream cheese with cut-up nuts and spread on Boston brown bread, from a can. Or mix cream cheese with sliced olives; with drained, shredded pineapple; with grated cucumber or grated onion or a mixture of both; on whole wheat bread. Or try cream cheese with chutney on white bread.
• Mix tuna, drained, with diced celery, dill pickle, and mayonnaise; on cracked wheat bread, with lettuce.
• Dice three hard-boiled eggs, moisten with mayonnaise, add a dash of chili sauce, and salt; on rye bread.
• Mix pimento cheese with enough mayonnaise to make it creamy; add a chopped dill pickle, and a scant teaspoon of horseradish; on French bread. 
• Slices of chipped beef, with lettuce; on rye bread spread with mustard and mayonnaise.
• Mash the contents of a can of sardines, drained, with mayonnaise and diced celery; on pumpernickel bread.
• Mix honey and chopped nuts; on raisin bread.Mix honey and chopped nuts; on raisin bread.
• For each sandwich, allow 1 teaspoon of chopped onion, 2 tablespoons of deviled ham, and 1 egg; stir together and fry until egg sets; serve on buttered bread or toast.
• Slices of pastrami, heaped with coleslaw, on pumpernickel bread. 
• Ham and Swiss cheese on seeded rye bread with Russian or Thousand Island dressing.
• Remember about peanut butter and mayonnaise; peanut butter and marmalade; on white bread. 
• Cheddar cheese spread on French bread, with sliced tomatoes and spring onions.
• Grill cheese sandwiches in a skillet with butter, or toast the sandwiches over a fire with a wire steak holder.
• All kinds of luncheon meats; bologna, liverwurst, sliced tongue, salami, frankfurters split in half and spread with mustard, little Vienna sausages from a can. Have some of the ready-to-eat Italian or Polish sausages, sliced and eaten in buttered, crusty rolls.
• All kinds of cheese: American, pimento, Swiss, Cheddar, Gouda, Roquefort, Camembert, Bel Paese, Monterey Jack, Michigan Pinconning. 

Open-faced sandwiches often make a nice change. For instance:

• Drained baked beans, mixed with chili sauce, on a slice of rye bread.
• Canned shrimp or salmon on buttered bread, with mayonnaise, diced celery, sliced ripe olives.
• Anchovies spread on buttered toast and topped with scrambled eggs. 

In place of sandwiches you might want to try:

• Celery stuffed with cottage cheese, Roquefort, or cream cheese. (Kids often like it with peanut butter!)
• Egg or ham salad spread on slices of cucumber.
• Apple slices spread with cream cheese.
• In place of bread try sesame seed crackers, Swedish crisp-breads, rolls, hamburger or hot dog buns, English muffins,

Some-mores

• A dessert sandwich. Toast a marshmallow, place 1 square of chocolate bar on top, then squash down between graham crackers. The warmth of the marshmallow partially melts the chocolate, making the whole thing good and gooey. This is the famous Scout campfire dessert; adults often sneer at the suggestion, but have been known to consume shocking amounts of Some-mores when unobserved.)