FOR THE GOODSANDWICH MAKER!

IC7~DAINTY, hearty, or hot-your sandwiches

will be no better than your bread is fresh!So start with a guaranteed fresh loaf of Bond-sliced for the hearties and the hot- unsliced forsome of the dainty kinds. (The day before yourparty, ask your food store man to reserve a loafof unsliced Bond.)

Spread out your Sandwich Chart, and choosethe kinds for your occasion ... Now, clear thedecks for action! Arrange all the things you'regoing to need, and begin by creaming a big dishof butter.

For RIBBON SANDWICHES: Use four alternate slices ofBond Bread and Bond Bakers'Cracked VVheat (or VVheatBread). Put them together withdifferent fillings, such as creamcheese and two flavored butters(watercress and olive, perhaps).Place a weight on stack of slicesuntil the fillings are set, thencut off the crusts, and slice down through the layers inone-inch strips.

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Flavored butters add variety with a minimumof labor, so set aside small portions of the butterwhen it's creamed, and blend in the flavors youchoose. They're all that many fancy sandwiches

need in the way of spreador filling.And the snappierflavors (anchovy, Roque-fort or mincedonion) makea grand complement forBond Bakers' thin-slicedRye! Just spread bothslices of bread with the

butter, and put together with crisp lettuce leaves.

For dainty sandwich types, especially thosethat require "rolling," the firm, fine-grained tex-ture of Bond Bread is essential for successfulresults.

For PINWHEEL SANDWICHES: Use Bond Bread un-sl~ced. Carve the crusts off the loaf with a very sharpknife; cut slices lengthwise; spread with filling, thenroll up each slice and seal with butter. Cover with adampened cloth, let stand about an hour, then slicefrom the ends as you would a jelly roll.

For CORNUCOPIA SANDWICHES: Trim the crusts fromsliced Bond Bread, spread with flavored butter, roll incornucopia shape and seal edge with butter. Fill withany meat, cheese, or fish combination, garnish withsprigs of watercress or parsley.

For ICED SANDWICHES: Here's the chance to use yourcollection of fancy cookie cutters! Cut shapes from slicesof Bond Bread, put together with filling. And "ice" thetop with flavored butter or cream cheese. Sprinkle the"icing" with chopped nuts or parsley-or garnish withslices of stuffed olive, a dot of jelly, or pimiento strips.

P.S.-To thrifty housewives: Leave the crustson most of your hearty sandwiches; on all thoseyou serve hot. But be sure to save every bit ofcrust and trimming for your crumb jar! Deliciouscasseroles, baked desserts, even cookies can bemade from these crumbs-there's no need,ever; to waste a speck of good BOND BREAD.

COPYRIGHT, 1936, GENERAL BAKING COMPANY

• Sliced cucumbers, mayonnaise and minced parsley.

• Chopped prunes, nuts, and salt combined with mayon-naise.

• Cream cheese and guava jelly.• Roquefort cheese softened with butter, and grated

apple.• Shredded raw spinach, minced celery and mayonnaise.• Cream cheese, chopped olives and chopped nuts.• Chopped dates or figs with raisins and nuts.• Chopped apples, dates, and mayonnaise.• Chopped cherries and nuts.

• Lobster butter (X cup butter creamed with Yz cupflaked lobster), lettuce.

• Sliced meat loaf, lettuce, mayonnaise.

• Cottage cheese and chopped chives.

• Sliced pork, apple butter and lettuce.

• Sliced cold duck and apricot jam.

• Minced ham, sliced radishes, and mayonnaise.

• Sliced veal, pineapple, and mayonnaise.

• Mashed baked beans seasoned with horseradish.

• Sliced chicken, chopped celery combined with mayon-naise, and lettuce.

• Crab meat, seasoned, chopped olives, hard-cookedeggs.

• Sliced tongue, chopped hard-cooked egg, watercressand Worcestershire sauce.

• Peanut butter, bananas sliced lengthwise, and a fewdrops of lemon juice.

• Sliced baked ham, Swiss cheese, thin slice of tomato,Russian dressing and lettuce.

HOT FILLINGS:

• Sauteed sardines, broiled bacon.• Scrambled eggs, catsup.• Creamed chipped beef.• Roast beef, hot gravy.

TOAST SANDWICHES:

• Chopped creamed mushrooms.• Chicken liver paste and bacon.• Hamburg steak, onion rings, chili sauce.

HOT BROILED SANDWICHES:

• Toast, ham, sliced mushrooms.• Toast, sliced tomatoes, bacon.• Toast, pork sausages, sliced tomatoes, cheese.

,SAUTE IN BUTTER:

• Chopped ham sandwiches dipped in egg-and-milk.

ON

(on Bond Bakers'WHEAT BREAD. too)

• Peanut butter blended with honey.• Cream cheese, chopped stuffed olives.• Peanut butter, crushed pineapple.• Roquefort cheese creamed with mayonnaise.• Pimiento cheese, shredded lettuce, mayonnaise.• Cream cheese, chopped pecans and salt.• Chopped raisins and nuts, mayonnaise.• Chopped bacon, chopped endive, paprika, lemon juice.• Sliced cucumbers, salted; shredded spinach, mayonnaise.• Chopped raw carrots and ground salted peanuts, blended

with mayonnaise.• Anchovy butter (1 teaspoon anchovy paste blended with ~

cup butter and a few drops of lemon juice) and lettuce.

It Sliced Bermuda onion and catsup.

• Sliced roast beef spread with chili sauce.

• Baked beans, mashed, seasoned with catsup.

• Sliced hard-cooked eggs, spread with mustard pickle.,. Salmon, flaked; lemon juice, minced onion, mayonnaise.

• Chopped ham blended with apple butter; crisp lettuce,mayonnaise.

• Sliced ham, chopped celery, mustard.• Bananas, mashed, blended with lemon juice and peanut

butter.• Chopped calves' liver combined with minced bacon; chopped

watercress, mayonnaise.It Deviled ham blended with chopped peanuts; lettuce.• Chopped hard-cooked egg, shredded raw spinach, chopped

green onion, mayonnaise .• Sliced chicken or sliced ham, chili sauce butter (X cup

butter creamed with 1 tablespoon chili sauce).

HOT FILLINGS:

• Broiled hamburg steak and fried onions.• Fried oysters and tartar sauce.• Creamed fish with minced olives.• Broiled steak and sliced tomatoes.

TOAST SANDWICHES:

• Anchovy paste and scrambled eggs.• Tomatoes and bacon.• Tomatoes and sauteed mushrooms .

HOT BROILED SANDWICHES:

• Toast, tomatoes, cheese, bacon.• Toast, green pepper rings, cheese.• Toast, canned mackerel, bacon.

SAUTE IN BUTTER:

• American cheese sandwiches.

ON RYE• Anchovy paste and chopped pickle.• Pimiento cheese, chopped olives.• Orange marmalade and cream cheese.• Peanut butter, minced celery, watercress.• Shredded lettuce, watercress, Russian dressing.• Calves' liver paste, grated raw carrots, lettuce.• Minced green pepper, chopped celery, mayonnaise.

• Grated cheese and chopped nuts, moistened with mayon-naise.

• Roquefort butter (~ cup butter creamed with 2 table-spoons Roquefort cheese).

• Watercress butter (~ cup butter creamed with 2 table-spoons minced watercress).

• Minced ham, chopped celery, mayonnaise.

• Liverwurst and Bermuda onion.

• Potato salad and lettuce.

• Sliced corned beef, mustard.

• Salami, smoked salmon or smoked tongue.

• Roquefort cheese, anchovy paste, lettuce.

• Cottage cheese softened with sour cream, jam.

• Cooked chopped frankfurters, mayonnai e, mustard.

• Sliced ham, Swiss cheese, lettuce, mayonnaise.• Sliced hard-cooked eggs, chopped bacon, lettuce, mayon-

naise.• Pot roast, sliced, spread with horseradish or mustard.

• Deviled ham and chopped pickle, moistened with mayon-naise.

• Hard-cooked eggs sliced lengthwise, covered lightly withcurry paste.

• Liverwurst, sliced tomato, Russian dressing.

HOT FILLINGS;

• Fried oysters and Worcestershire sauce.• Chopped roast beef and hot horseradish sauce.• Hot frankfurters and sauerkraut.• Smoked finnan haddie and hot lemon sauce.

TOAST SANDWICHES:

• Sauteed liverwurst and mustard.• Broiled kippered herring and scrambled eggs.• Chopped egg, celery, and mayonnaise.

HOT BROILED SANDWICHES:

• Tomato sandwich, topped with grated cheese.• Toast, deviled ham and chopped sweet pickle.• Toast, cheese, chili sauce, onion, bacon.

,SAUTE IN BUTTER:

• Chopped tongue sandwiches dipped in egg-and-milk.

MORE FLAVOR-Bond Bread is made of four blends offlour, pure sugar, shortening and milk. Good ingredientsmean better flavor-sealed in every slice, becauseBond stops the rising of the dough at flavor-peak!

FRESHER-Baked at the last possible minute, deliveredtwice daily to your foodstore-Bond Bread is guaran-teed fresh. And the fresher the bread, the better yoursandwiches will be, of course!

FINER TEXTURE-You can't make neat-looking sand-wiches from coarse grained bread. Bond Bread is famousfor its smooth, fine texture. That's why Bond Breadsandwiches look best, too!

BETTER FOR YOU-Bond Bread is who!eso!TIe-~ett@r

for you-because it's made of guaranteed pure in-gredients, and baked through and through.

(it's honey-sweetened)

:&on6 '!>MtrsCRACKED WHEAT BREAD

Rich with the cracked kernels of wholebrown wheat-fragrant with the delicatesweetness of pure strained honey-BondBakers' Cracked Wheat Bread has a "nut-~-;-.----like" flavor you'l1like in sandwiches.

~6 7&akus RYE BREADL

Here's the real, pungent flavor of old-.fashioned rye flour-the chewy crust andthe hearty crumb of Rye Bread at its best.Rye Bread lovers won't be disappointed ifyou make your sandwiches of BondBakers' "old-fashioned" Rye Bread!