SANDWICH LOAF
Remove all crusts from a loaf of day-old bread, forming square cor
ners. Cut into four lengthwise slices. Spread first slice with softened
butter. Combine one small can tuna, drained, with enough mayonnaise
to moisten. Spread on slice. Butter next slice and lay spread side down
over tuna. Combine one jar eheese-and-baeon spread with enough may
onnaise to moisten. Spread on second slice. Add third slice. Combine
two 3-ounce packages cream cheese with 'A cup minced olives. Tint
green with food color if desired. Spread on. Add fourth slice and press
together. Mash thoroughly one 8-ounce or three 3-ounce packages cream
cheese. Stir in enough cream or milk to make spread easily. Frost loaf
all over. Garnish with pickle relish and sliced olives. Chill one hour.
ALMOND MARSHMALLOWS
Evaporated milk Marshmallows
Vanilla Chopped or ready diced almonds
' Heat undiluted evaporated milk to scalding, and flavor with vanilla.
Dip marshmallows in hot milk, one at a time until softened. Roll in
chopped almonds. Chill in refrigerator until firm.
GLACE ELEGANT
2 pints (rectangular cartons) 23 cups sifted confectioners sugar
vanilla ice cream l'A-2 tablespoons cream
% cup chopped, slivered almonds 3 pint heavy cream
5 tablespoons butter 1 tablespoon sugar
23 squares (23 oz.) unsweetened 1 teaspoon vanilla
chocolate Green food coloring
Cover two 11x8 inch cardboards with aluminum foil. Stand pint of ice
cream on end; cut into 4 wide slices. Place slices on one cardboard; freeze until
firm. Repeat for second pint. Saute almonds in butter until golden brovyn. Add
unsweetened chocolate and stir until melted. Pour nut mixture into confectioners’
sugar; blend in enough cream until mixture is of spreading consistency. Spread
about two tablespoons chocolate-nut mixture on each slice of ice cream. Return
to freezer for 15 minutes. Make two stacks of four slices of ice cream; press both
“stacks” together on one of the cardboards to form a long rectangular loaf. Re
turn to freezer. To make frosting, whip cream; fold in sugar, vanilla and few
drops of food coloring. Frost sides of loaf, piping an edge around top. Place in
freezer until whipped cream frosting is slightly hardened before serving. Em
bellish with delicate, green tinted whipped cream icing. Note: This dessert may
be made several days before serving and stored in freezer.
RECEPTION PUNCH
4 No. 2 cans apricot whole fruit nectar % teaspoon salt
2 cups unsweetened grapefruit juice % teaspoon angostura bitters
4 teaspoons lime juice 2 ci ps pale dry gingerale
1 tablespoon granulated sugar
Combine all ingredients, adding the gingerale last. Serve chilled in punch
bowl. Serves 24.
