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T Z" Z* FOONEWS Big Yearfor - x ■ ,«dlr Today, CAere’a a A?ro so everybody* taste. Our Food Editor gives you new party concoctions and three “heroines” designed for adventurous teen-age appetites Ak| By CLEMENTINE PADDLEFORD This Week Food Editor Th. kincsizb SANDWICH is the "party hero” of the summer particularly with the ever-hungry teen-age set. The bigger the better is the sandwich trend. Not like Dagwood’s multi-deckers, but sand wich loaves of giant site. A modern sandwich may be a meal for two or a meal for 20. The big sandwich started out in a humble way as a workman’s lunch to be ordered from the local Italian grocer. It is claimed that the first hero was called a Po’ Boy and made not by the French but by the Italians on the edge of the Vieux Carre in New Orleans. That was over 50 years ago. This was a long loaf of French bread sliced lengthwise into halves and buttered north to south, then filled with variety: ham, salami, Italian sausage, lettuce, onion and olive oil as the firm foundation. A special fillip might be added on request. The loaf sandwich The loaf sandwich showed up next on New York’s East Side. Small Italian groceries began making crusty Italian loaf sandwiches for school kids and workmen. The big sandwiches began gain ing in social stature when Reuben’s Restaurant, one of New York’s smart late-into-the-night places started the fad of the celebrity sandwich —mid- night supper in a loaf of bread. Each sandwich was named for a celebrity of the day, and still is. These were of a size to equal the "jambon sandwich” which tourists were discovering in the Paris boule vard cases. The Parisian jambon 10 sns likely the original sandwich monarch, fashioned with regal grandeur from foot-long halves of French bread and filled with a mountain of ham, liberally smeared with good French mustard. These were to be washed down with a pail of blond beer. A refined edition of the French meal in a loaf is Pain Baignade, this to be served as a home luncheon with red wine and soda. Fruit and cheese for des sert. Take a round loaf of hearth bread and cut crosswise into two circles. Both halves are buttered well on the cut side, the butter being softened slightly with cream. Sprinkle the bottom half with finely cut parsley. Over this arrange sliced salami, bologna, any cold meat. Pile on thick slices of onion and tomato. Add lettuce, anchovy fillets, hard cooked egg slices and sliced radishes. Pop on the cover and skewer to avoid a "landslide.” Let stand for two hours in the refrigerator and cut to serve in wedge shape. The lip does not exist which could be thrown over the newest hero, one I met ?>yy| Hk > J Hunger disappears with prise-winning Po’ Boys Home luncheon recently in New York Qty. An Italian grocery, long in the hero business, is baking six-foot loaves for party sandwiches; these when filled serve 25 people. The loaves . are split and filled as the smaller ones, with a vast mountain of edi bles: salami, sausages, cheese, Prosciutto ham or other cold cuts. This is lubricated with a tangy sauce and garnished with sliced tomatoes and roast peppers. But you can have the same fun with several of the 12-to-15-inch loaves of Italian or French bread. Recently the "heroine” has made her debut more dainty in style, not so big as a hero. One, "Tall Glamorizer,” has been created by a New York caterer to serve as an hors d’oeuvre sandwich. It is made round, with bread white and whole wheat, layered as a cake. Or, if you prefer, all pumper nickel. The bread layers are fitted together for a circular effect, as a dressmaker would use gores to make a circular skirt. The loaf is layered with various fillings according to whim. There might be chopped egg yolk for one layer, chopped white of egg for another, perhaps a third of caviar. Either meat or fish may be used for sandwiching. Chopped ham would be good, or chopped hard cooked eggs combined with pimiento. Over all, a frosting of cream cheese seasoned with horseradish, onion juice and Worcestershire sauce. A top flower decoration is made from a radish, pickle slices and cuts of pimiento. A "cake” eight inches across will serve ten generous portions. Place on buffet table and let each guest cut to his appetite she. New “heroic” ideas Here are "heroines” three. Your teen-agers will think of many more ways to vary the fillings of a Hamburger Built for Two than we can suggest here. But the basic idea is simple —fun hamburg ers served on oversize rolls made from a roll mix. This Mexican Po* Boy Sandwich was a prize winner in the Fifth Annual National Sandwich TURN THB PAOB FOR RBCIPBS THIS WEEK Moqozlik / A»s><t II IM2