I N S A L A D S A N D S A N D W I C H E S

Made more de l ic ious w i t h

J E L K E

G O O D L U C K P R O D U C T S

Fashion's Favorites in Salads and Sandwiches

r J p H E S A N D W I C H or salad that is served by the modern hostess at an afternoon luncheon or tea must have a

certain dainty style about it if it is to rise above the com-monplace and meet the mode for smartness.

It is with the idea in mind of supplying a collection of recipes for truly modern salads and sandwiches that this booklet has been prepared. And also to give the busy hos-tess some idea of how Jelke GOOD L U C K Margarine, Jelke GOOD L U C K Mayonnaise and Salad Dressings will assist her in the preparation of outstanding party menus.

All the recipes given in this booklet have been thoroughly tested by trained home economists in the spotless food kitchen of the John F. Jelke Company. Remember that the distinctive goodness of each one is dependent on the fine quality and flavor of the Jelke GOOD L U C K products used as ingredients.

Home Service Department

JOHN F. JELKE COMPANY Chicago

Sandwiches Helpful Hints in Sandwich Preparation

First, plan varieties and quan-tities of the various sandwiches to be prepared.

Assemble all s u p p l i e s and equipment.

Slice bread for dainty sand-wiches Y% to i n c h thick, and ^ to ^ inch thick for picnic or lunch-box sandwiches.

Crusts should be removed for fancy sandwiches and canapes, but may be left on picnic or lunch-box sandwiches.

Shape with cookie cutters sug-gested in the recipes.

Cream Jelke G O O D L U C K

Margarine to a spreading consist-ency.

Prepare all necessary fillings and garnishes.

Lay slices of bread on a bread-board covered with a damp cloth.

Spread with G O O D L U C K Margarine and the desired fill-ings.

Combine, cut, and decorate ac-cording to the individual direc-tions or preference.

Wrap sandwiches in d a m p cloths and store in the ice-box until ready for use. For picnics, wrap in wax paper and store in a tin box.

Listen to our radio program over WLS every Monday, IVednesday and Friday at 8:50 A. M. IVe give a new tested recipe using the most seasonable fruits and vegetables.

Canapes

CANAPES AND OPEN-FACE SANDWICHES Anchovy Canapes

Spread tiny circles of thin toast with Je lke G O O D L U C K Mar-garine, then with anchovy paste. Separate three hard-cooked eggs. Chop whites and yolks separately. Cover toast by quarters with egg —alternately, white and yolk. Line edge with anchovy paste. Garnish with single caper in cen-ter of the canape.

Caviar Canapes

Spread small circles of thin toast with Je lke G O O D L U C K Margarine. Make a circle of ca-

viar in center and surround it with a border of finely chopped hard-cooked egg whites—or pipe with cream cheese.

Vegetable Canape

Cut thin circles of white bread, and spread generously with Je lke G O O D L U C K Margarine and then with a thin layer of J e l k e G O O D L U C K Mayonnaise. A r -range a ring of thinly sliced rad-ishes around outside edge. P l a c e a slice of cucumber in the center and surround it with a r ing of green pepper.

Bridge Sandwiches

Water Lily Sandwich Cut circles of whole wheat

bread and spread generously with Jelke G O O D L U C K Margarine. Shape lettuce leaf on top of bread and spread with G O O D L U C K Mayonnaise. Make flower petals by cutting narrow strips out of hard-cooked egg whites. Mash hard-cooked egg yolks, season with Jelke G O O D L U C K Mayonnaise, make into small balls and place in center to rep-resent the center of a lily.

Black-eyed Susan Cut thin slices of white bread

into rings with a doughnut cut-ter. Spread bread with Jelke G O O D L U C K Margarine. Cut

petals f rom American cheese. Arrange petals, with one end cut off, around center hole. Dip the hole of bread in melted chocolate to which a little sugar has been added. Press back into center. (Raisins or dates may also be used as a center.)

Canape Suggestions Anchovy paste with a border of

pearl onions. Thin slice of tomato and a bor-

der of chopped green pepper or parsley.

Mashed sardines with lemon juice—garnished with parsley.

Salmon and G O O D L U C K Sandwich Spread.

Sandwich Loaf

SPECIAL PARTY SANDWICHES

Sandwich Loaf Prepare any three tasty and

colorful sandwich fillings. Suggestions 1st layer — Shredded lettuce — J e l k e

GOOD LUCK Sandwich Spread. 2nd layer — Sliced tomatoes — J e l k e

GOOD LUCK Mayonnaise or Salad Dressing.

3rd layer—Chopped hard-cooked eggs, chopped boiled ham, GOOD LUCK Mayonnaise or Salad Dressing. Remove crusts from sandwich

loaf. Cut in four lengthwise slices. Spread, each, generously with Je lke G O O D L U C K Mar-garine, and one of the fillings listed above. Put together as a layer cake, I ce entire loaf with

cream cheese, which has been softened to spreading consistency with Je lke G O O D L U C K May-onnaise or Salad Dressing. Gar-nish with stuffed olives, sliced tomatoes, and parsley.

Bridge Sandwiches Cut thin slices of bread into

bridge shapes (spades, hearts, clubs, and diamonds) allowing two slices of bread to each sand-wich. Spread bread with J e l k e G O O D L U C K Margarine and use any of the following fillings: 1. Cream cheese, caviar, and Jelke

GOOD LUCK Mayonnaise — gar-nished with ripe or stuffed olives.

Chicken Club Sandwich

2. Chopped-boiled ham and mustard pickle, blended with GOOD LUCK Mayonnaise.

3. Sardines mixed to a paste with Jelke GOOD LUCK Mayonnaise and garnished with watercress.

Ribbon Sandwiches

Cut a th in s l ice of b r e a d l e n g t h -wise f r o m a s a n d w i c h loaf . R e -m o v e all c r u s t s . S p r e a d g e n -erous ly with J e l k e G O O D L U C K M a r g a r i n e and a s a n d w i c h filling. ( A sof t filling m a d e wi th a c r e a m c h e e s e b a s e is t h e m o s t s a t i s f a c -t o r y . F i l l i n g s m a y b e a t t r a c t i v e l y t inted w i t h a v e g e t a b l e c o l o r i n g . ) S t a r t at o n e end of the s l ice and rol l up in a j e l l y - r o l l f a s h i o n . W r a p in a d a m p c lo th and a l low t o s tand for t h i r t y m i n u t e s . S l i c e

a c r o s s t h e rol l wi th a sharp knife , and serve . ( T h e s e s a n d w i c h e s m a y be served plain or p laced on a b a k i n g shee t and t o a s t e d in the b r o i l e r . )

Checkerboard Sandwiches 1.—Cut 3 slices of whole wheat bread

and 3 slices of white bread one inch thick. Alternate slices making two piles of 3 slices each. Remove crusts, and spread each slice generously with Jelke GOOD LUCK Margarine.

2.—Cut one inch slices from each of these piles. Alternate them, again mak-ing two piles of three slices each. Spread layers with GOOD LUCK Margarine.

3.—Press layers together. Set in ice-box to harden the Jelke GOOD LUCK Margarine. When ready to serve cut thin slices from the ends of the piles.

LUNCHEON SANDWICHES

Hot Luncheon Sandwiches

Cut two inch slices of white, whole wheat, or graham bread. Hollow out the center as for a basket. Toast . Spread with Je lke G O O D L U C K Margarine. Fi l l with any of the following fillings. Garnish and serve immediately.

1. Chickcn a la King.

2. Creamed chipped beef. 3. Roast beef, cut in cubes and covered

with beef gravy. 4. Creamed ha- d-cooked eggs and cubes

of baked ham.

French Ham Sandwich

Prepare b o i l e d h a m sand-wiches, using7 white or whole wheat bread. Dip entire sand-wich into egg mixture. ( T h e egg mixture is prepared by combin-ing and whipping together 2 eggs and cup of milk.) Saute until a golden brown in a hot skillet with Je lke G O O D L U C K Mar-garine. Cut diagonally. Serve hot with mustard or grape jelly.

Broiled Sandwich

Slice bread three-quarters of an inch thick. T o a s t one side. Spread untoasted side with Je lke G O O D L U C K Margarine. Cover with sliced tomatoes and a thin layer of grated American cheese and top with two slices of un-

cooked bacon. Place * on cookie sheet or broiling pan and toast in a hot oven until b a c o n , is crisp and brown. Serve while hot.

Double-Decker Sandwich

Cut three slices of white, whole wheat, or graham bread. Spread Je lke G O O D L U C K Margarine on the inside of the slices. F i rs t layer—a slice of American cheese spread with mustard. T o p with second slice of bread and three slices of crisp bacon. Cover with third slice of bread. Saute until a golden brown in a hot skillet with Je lke G O O D L U C K Margarine. Remove from skillet—open and place a crisp leaf of lettuce dotted with Je lke G O O D L U C K May-onnaise or Salad Dress ing on top of the bacon. Close. Cut diagon-ally and serve immediately.

Chicken Club Sandwich

Cut three slices of white bread y2 inch thick, toast and spread with Je lke G O O D L U C K Mar-garine. On first slice arrange to-mato slices, lettuce and Je lke G O O D L U C K Mayonnaise or Salad Dressing. Cover with sec-ond slice of toast, sliced cold chicken, and slices of crisp hot bacon. T o p with third slice of toast. Cut diagonally and gar-nish with crisp bacon.

Good Luck Products

Whenever you see the name Jelke G O O D L U C K on a food product, you may be assured of the finest quality and a flavor that has been tested and approved by thousands of housewives.

As a quality example Jelke GOOD L U C K Mayonnaise is superior to other mayonnaise in three ways:

More Eggs—Richer Color

Less Oil—Better Flavor

Special Process—Finer Texture

You will note the deep, rich color due to extra quantities of eggs in all of our dressings. Extra eggs do away with the oily taste and less oil makes Jelke G O O D L U C K Mayonnaise less fattening.

GOOD LUCK Margarine has

been recognized for many years

as "The Finest of Margarines "

Both our Jelke G O O D L U C K Margarine and Mayon-naise bear the seal of acceptance of the American Medical Association, Committee on Foods.

PICNIC OR LUNCH-BOX SANDWICHES Any variety of bread may be used for these sandwiches. Spread generously with

Jelke GOOD LUCK Margarine and any of the sandwich fillings suggested below:

Cream Cheese Fillings

Cream cheese with GOOD LUCK Sandwich Spread or Thousand Island Dressing.

Cream cheese with chopped nuts of any variety.

Cream cheese with peanut butter.

Cream cheese with dried, fresh, canned or preserved fruit.

Cream cheese with cucumbers, green peppers, horseradish, olives, parsley, pickles, pimientoes, tomatoes, or water-cress.

Cream cheese with anchovies, sardines, salmon or crab meat.

Miscellaneous Sandwich Fillings

Ham—lettuce—Jelke GOOD LUCK Mayonnaise or Salad Dressing.

Ham — swiss cheese —« lettuce — Jelke GOOD LUCK Mayonnaise or Salad Dressing.

Ham—sliced tomatoes—lettuce—Jelke GOOD LUCK Mayonnaise or Salad Dressing.

Chopped ham—chopped hard cooked eggs —- lettuce — Jelke GOOD LUCK Sandwich Spread.

Chopped ham—onion—GOOD LUCK Sandwich Spread.

Chopped fried chicken livers—mush-rooms—lettuce—Jelke GOOD LUCK Mayonnaise or Salad Dressing.

Roast pork—lettuce—GOOD LUCK Sandwich Spread.

Chicken—crisp bacon—sliced tomatoes —lettuce—Jelke GOOD LUCK Mayon-naise or Salad Dressing.

Cold fowl —le t tuce—GOOD LUCK Mayonnaise or Salad Dressing.

Sliced t o m a t o e s—lettuce — Jelke GOOD LUCK Mayonnaise or Salad Dressing.

Sliced cucumbers—minced onion—let-tuce—Jelke GOOD LUCK Mayonnaise or Salad Dressing.

Lettuce—crisp bacon—GOOD LUCK Mayonnaise or Salad Dressing.

Any fish, fowl, meat, egg, or vegetable salad—lettuce—Jelke GOOD LUCK Mayonnaise or Salad Dressing.

Lettuce—Jelke GOOD LUCK Sand-wich Spread.

Lettuce — sliced t o m a t o e s—Jelke GOOD LUCK Thousand Island Dress-ing.

Sliced hard cooked eggs—lettuce— Jelke GOOD LUCK Mayonnaise or Thousand Island Dressing.

Chopped olives — lettuce — Jelke GOOD LUCK Mayonnaise or Salad Dressing.

Sardines —• sliced tomatoes—lettuce— Jelke GOOD LUCK Thousand Island Dressing.

Peanut butter—Jelke GOOD LUCK Mayonnaise or Salad Dressing.

Cold cuts of meat (any variety)—let-tuce—Jelke GOOD LUCK Mayonnaise or Salad Dressing.

Pineapple Gingcrale Salad

FRUIT SALADS Los A n g e l e s Salad 1 cup marshmallows, cut in strips 1 cup pineapple, diced 2 Vi cups sweet cherries, pitted and cut

in halves y2 cup nuts, chopped Jelke G O O D L U C K Mayonnaise or

Salad Dressing Combine ingredients in the or-

der given. Chill. Pile in a nest of crisp cold lettuce leaves. Garnish with mayonnaise and maraschino cherries. Serves 6. Tropical F r u i t Salad 1 cup peaches, sliced 4 slices pineapple, diced 2 oranges, diced 2 bananas, diced 6 maraschino cherries, cut in halves Y\ cup whipped cream

cup Jelke G O O D L U C K Mayonnaise or Salad Dressing Drain and blend fruit. Fold

whipped cream into mayonnaise.

Combine with fruit. Chill. Serve in nests of lettuce leaves with Jelke G O O D L U C K Mayon-naise. Garnish with maraschino cherries, strawberries, or chopped nuts. Serves 6-8.

Prune Salad 12 medium sized prunes, steamed and

pitted 1 / 3 packet cream cheese 2 tablespoons Jelke G O O D L U C K May-

onnaise or Salad Dressing cup nuts, chopped

4 slices pineapple Stuff prunes with a blended

mixture of cream cheese, mayon-naise, and chopped nuts. Arrange slices of pineapple on crisp, cold lettuce leaves, place three stuffed prunes on each slice of pineapple. Garnish with additional mayon-naise and chopped nuts. Serves 4.

Stuffed Tomato Salad

VEGETABLE SALADS Harlequin Salad 1/3 cup raw car ro ts , minced 1/3 cup beets, cooked and diced 1/3 cup celery, diced 1 tablespoon onion, minced 1 tablespoon green pepper, minced y2 teaspoon salt 4-6 tablespoons Jelke G O O D L U C K

Mayonnaise or Salad Dress ing

Combine ingredients in the or-der given. Blend and serve in a nest of crisp, cold lettuce leaves. Top generously with Jelke G O O D L U C K Mayonnaise or Salad Dressing and garnish with paprika. Serves 4-6. Stuffed Tomato Salad

Scald and peel medium sized tomatoes. Remove thin slice f rom top of each and remove seeds and pulp. Season inside of tomato with salt. Fill with a mix tu re of finely shredded cabbage, minced carrot , and shredded pineapple which has been

thoroughly mixed with G O O D L U C K Mayonnaise or Salad Dress ing. Serve on crisp cold let tuce leaves. Garnish with Jelke G O O D L U C K Mayonnaise or Salad Dress ing and paprika.

Temptation Salad 3 medium sized tomatoes, diced Yi cup cucumber , diced 1/3 cup celery, diced % cup radishes, sliced 2 tablespoons green onions, sliced y2 cup let tuce, chopped 1/3 cup f resh green peas, cooked 2 teaspoons salt Jelke G O O D L U C K French Dress ing ,

to mar ina te 1 cup Jelke G O O D L U C K Mayonnaise

Combine vegetables and mari-nate with French Dressing. Drain off excess dressing, blend with mayonnaise. Chill and serve on crisp, cold lettuce leaves, gar-nished with mayonnaise and rad-ish roses. Serves 6-8.

Frozen Fruit Cream

MOLDED SALADS Frozen F r u i t Cream 1 package lemon gelatine \y2 cups boiling fruit juice or water y2 cup Jelke G O O D L U C K Mayon-

naise or Salad Dressing 1 packet cream cheese 6 slices canned pineapple, diced y2 cup Queen Anne Cherries, cut in

halves 2 oranges, diced

cup celery, diced 6-8 maraschino cherries

Dissolve gelatine in boiling fruit juices, allow to stand until thick and syrupy. Thin cream cheese with mayonnaise. Fold into gelatine mixture. Add fruit. Pour into molds, or refrigerator tray to freeze. Serve on a crisp lettuce leaf. Garnish with Jelke G O O D L U C K Mayonnaise and maraschino cherries. Serves 6-8.

Pineapple Gingerale Salad

1 package lemon gelatine cup boiling water

1% cups gingerale cup celery, diced cup canned pineapple, diced

1/3 cup grapefruit, diced % cup nuts, chopped

Dissolve gelatine in boiling water. ( I f necessary, place over hot water to finish dissolving gel-atine.) Cool slightly and add gingerale. W h e n t h i c k and syrupy, add fruit, celery, and nuts. Turn into molds or refrig-erator tray. Unmold on chilled lettuce leaves. Serve with Jelke G O O D L U C K Mayonnaise. Gar-nish with nuts. Serves 6-8.

Potato Salad

WHOLE MEAL SALADS

Macaroni Salad

Yi cup elbow macaroni, cooked 1 cup fresh peas, cooked Yi cup celery, diced 2 tablespoons onion, diced Yz cup cucumber, diced 6 sweet-sour pickles, diced Yi green pepper, diced I Y cups salmon, flaked and boned 4 tomatoes, diced 2 teaspoons salt Jelke G O O D L U C K French Dressing Jelke G O O D L U C K Mayonnaise

C o m b i n e i n g r e d i e n t s in t h e o r -d e r l i s t e d . B l e n d w e l l . P i l e o n t o a p l a t t e r . G a r n i s h w i t h l e t t u c e l e a v e s , s l i c e d t o m a t o e s , a n d p i c k l e s . S e r v e s 8 - 1 0 .

Potato Salad

4 cups new potatoes, boiled, chilled and diced

Yi cup cucumber, diced Y\ cup radishes, sliced 2 tablespoons onion, minced y2 cup celery, diced 6 sweet sour pickles, diced 2 hard-cooked eggs, sliced 2 teaspoons salt 1 cup Jelke G O O D L U C K Mayonnaise

or Salad Dressing

C o m b i n e i n g r e d i e n t s in t h e o r -d e r g i v e n . C h i l l . S e r v e o n c r i s p , c o l d l e t t u c e l e a v e s . G a r n i s h w i t h h a r d - c o o k e d e g g s a n d s l i c e d r a d -i s h e s S e r v e s 6 - 8 .

SPECIAL DRESSINGS

Chiffondale Dressing

1 cup Jelke G O O D L U C K Mayonnaise or Salad Dressing

1 tablespoon onion, minced 2 tablespoons green pepper, minced 1 tablespoon pimiento, minced 1 tablespoon parsley, minced Paprika to color

C o m b i n e t h e i n g r e d i e n t s in t h e o r d e r l i s t e d . C o l o r a s d e s i r e d w i t h p a p r i k a . C h i l l a n d s e r v e o n s a l a d g r e e n s .

Honey Mayonnaise

1 cup Jelke G O O D L U C K Mayonnaise or Salad Dressing

y2 cup strained honey

P l a c e m a y o n n a i s e in a b o w l a n d g e n t l y b l e n d in t h e h o n e y . C h i l l a n d s e r v e w i t h t a r t f r u i t s a l a d s .

Russian Dressing:

1 cup Jelke G O O D L U C K Mayonnaise or Salad Dressing

y2 hard-cooked egg, chopped 1 tablespoon green pepper, chopped 2 tablespoons sweet pickles, chopped y2 teaspoon onion, minced 1/3 cup chili sauce Paprika to color

C o m b i n e t h e i n g r e d i e n t s in t h e o r d e r l i s t e d . C h i l l a n d s e r v e o n c r i s p c h i l l e d t o m a t o , l e t t u c e e n -d i v e , o r e g g s a l a d s .

Cream Dressing

Yi cup thick cream 1 tablespoon powdered sugar 1 cup Jelke G O O D L U C K Mayonnaise

or Salad Dressing

W h i p c r e a m , f o l d in t h e p o w -d e r e d s u g a r a n d t h e m a y o n n a i s e . C h i l l a n d s e r v e o n , o r b l e n d e d w i t h f r u i t s a l a d s .

Roquefort Cheese Dressing

1/3 cup Roquefort cheese 1 cup Jelke G O O D L U C K Mayonnaise

or Salad Dressing teaspoon paprika

R u b c h e e s e t h r o u g h s i e v e i n t o t h e m a y o n n a i s e . B l e n d a l l i n g r e -d i e n t s w e l l . S e r v e w i t h f r u i t s a l a d s , o r o n c r a c k e r s a s a s a l a d a c c o m p a n i m e n t .

T a s t y Dressing

M cup Jelke G O O D L U C K Mayon-naise or Salad Dressing

1 hard-cooked egg, minced 2 tablespoons celery, minced y2 tablespoon parsley, minced

tablespoon onion, minced 3 tablespoons sweet-sour pickles, minced 4 tablespoons chili sauce

pimiento, minced 1 tablespoon green pepper, minced

teaspoon paprika

C o m b i n e i n g r e d i e n t s in t h e o r -d e r g i v e n . C h i l l . S e r v e o n s a l a d g r e e n s o r w i t h v e g e t a b l e s a l a d s .

Jelke

GOOD LUCK Products

Mayonnaise

Dressing

Thousand Island

French Dressing

Sandwich Spread

Jelke G O O D L U C K Margarine

i