1. food and drink
2. food
3. grains and pasta

P R O B A B L Y many of you have eaten at
most of the famous places mentioned in
this booklet. You may have ordered
some of these same sandwiches. If so,
you know without our telling you, that
each place is noted for its food, as well as
for its unusual atmosphere. That's why
we are so glad to give you these recipes.
Don't you agree it will be rather exciting
to make, in your own kitchen, the same
sandwiches you order when dining out?
You might serve a Swiss Canape, for instance, next time the bridge club meets;
or surprise your tea guests with a Brown
Derby Special.
Of course, any cook will tell you bread is
the most important part of a sandwich.
That's why so many hotels, restaurants
and tea rooms on the Coast use Langendorf breads exclusively. The flavor and
texture of Langendorf Bread are just
right, and because it is made of pure,
fine ingredients—thoro-baked—Langendorf Bread slices without crumbling,
toasts quickly and evenly, stays moist and
tender surprisingly long. You'll find a
Langendorf loaf to satisfy every taste.
Regular LANGENDORF WHITE and
WHEAT (sliced) for man-sized sandwiches; L A N G E N D O R F PULLMAN
and DR. PENLAND'S WHEAT BREAD
SANDWICH LOAF for more dainty
s a n d w i c h e s . T h e n , too, there's the
LANGENDORF THIN-SLICED RYE
loaf.
Just across the bay from San Diego, set
in a semi-tropical garden between a great
land-locked bay and the rolling surf of
the blue Pacific is the Hotel del Coronado.
Its distinguished Chef, Carbonell, gives
you here his recipe for
SWISS CANAPE
Slice 8 hard-boiled eggs and mix with 1 pt. of cream sauce.
Spread on 4 slices of toasted white bread. Cover with slices of
Swiss Cheese. Sprinkle with paprika. Bake in oven or under
gas flame. Serve hot.
Since long before the 1906 fire the Palace Hotel has
been a favorite rendezvous of San Franciscans. The
rotunda into which broughams and coaches-andfours used to drive is now the Palm Court where
Chef Roemer's famous foods are served. One of
his most popular sandwiches is
BAKED CHICKEN SANDWICH MARY PICKFORD
Dice one cupful of boiled chicken and one slice of Virginia ham.
Place diced ham on fire and fry with butter for half a minute.
Add diced chicken and one-half cup of cream, salt, and a little
cayenne pepper. Allow to boil together for three minutes. Add
y 2 cup cream sauce, mix well and allow to come to boil again.
Then add yolk of one egg beaten up with a little cream. Remove from fire, let cool off a little, then put onto fresh toast.
Cover with another piece of toast, then a slice of American
cheese. Place in hot oven until cheese melts. Garnish with
parsley, lettuce, and olives, and serve immediately.
(Enough
for four sandwiches).
The Brown Derby in Hollywood is a
favorite eating place for the movie stars.
Tourists insist on visiting the Brown
Derby; and many feature pictures have
been filmed around this famous restaurant.
No doubt your own favorite star often
orders a Brown Derby special. Here's
the recipe. (There are now three Brown
Derby restaurants, all serving this special
sandwich).
BROWN DERBY SPECIAL
Spread two slices of white or whole wheat bread with butter.
Put slice of white meat of turkey, slice of baked ham, and a
slice of either Swiss or American cheese between buttered slices.
Dip sandwich in beaten egg yolk and fry in butter until brown
and crisp. Serve piping hot with a spoonful of current jelly
on the side.
The Los Angeles Ambassador is more than
a mere hotel—it's a resort located in the
center of a city. No one, of course, would
consider a trip to Los Angeles complete
without at least one visit to the Cocoanut
Grove. Chef Basseti is one of the world's
most famous. This is the way he makes a
hot ham and cheese sandwich.
HOT HAM AND CHEESE
On rye toast spread a thin layer of piccalilli; then a slice of cold
boiled ham. Mix a paste of American cheese, mustard, Worcestershire sauce and cream, and spread on ham. Heat in oven
and place under broiler to brown slightly.
At the Washington Athletic Club in Seattle they
don't confine their fish eating to Friday! Their
sandwich specialty is a
COLD DEEP SEA SANDWICH
Place lettuce on slice of bread, sprinkle with shredded lettuce
mixed with a little mayonnaise. Cover with three crab legs, six
or eight shrimps. Cut in half a slice of smoked salmon and
lay on each side. Top with a sardine. Garnish with one cup
shredded lettuce to which has been added a few Olympia oysters
and some cocktail sauce.
The Western Women's Club in San Francisco is a
center of many women's activities. And women
gather there to enjoy the excellent food, too. Chef
Taylor's newest sandwich creation is
AVOCADO SANDWICH AU FROMAGE
Trim crusts from two slices of white bread. Brush both sides
of each slice with melted butter. Dip in grated Italian cheese
and toast lightly in moderate oven. Put sliced avocado between.
Garnish with sweet gherkins. Serve hot.
Sardi's is the most beautifully furnished
and most elaborate restaurant in Hollywood. You'll find many of the best known
of the stars dining there. This is probably
what you'd order if you were lunching
there.
SARDI'S CHEF'S SPECIAL
Butter toasted rye bread. Cover with sliced breast of turkey,
thin sliced baked ham, and imported Swiss cheese. Serve with
coldslaw on the side.
The Lake Merritt Hotel is situated right
on the edge of beautiful Lake Merritt in
the heart of Oakland. Diners may look
out over the lake as they enjoy a
LAKE MERRITT SPECIAL4
On a slice of buttered toast place a slice of ham. Over the ham
spread a layer of cream cheese, then a layer of relish spread and
a leaf of lettuce. Cover with another slice of buttered toast and
cut in two diagonally. On top place a slice of tomato with a
dash of mayonnaise. Garnish with a cuplike leaf of lettuce in
which ripe olives are placed.
The Olympic Club in San Francisco is widely
known for its athletic teams and its superlatively
good food. Chef Bendixen finds Danish Sandwiches
very popular with late supper and cocktail parties.
DANSK SM0RE BR0D
Slice assorted breads (white, rye, pumpernickel, wheat, etc.)
very thin. Spread slices with butter, and cut them in half.
Make open-face sandwiches from various meats, salads, etc.,
such as:
Three slices of egg with filet of anchovie across
Smoked salmon with scrambled egg
Roast lamb with cucumber salad
Sliced tomato and egg
Marinated herring with onion rings
Sardines with a slice of lemon
Fried filet of sole with tartar sauce
Chicken salad with mayonnaise
Smoked ox tongue, ham, Swiss cheese, etc.
f'iillill
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San Francisco has been called a city of
hills, and the lovely Hotel Mark Hopkins
i s located right on the peak of the highest
hill. Chef Liot has allowed us to give you
his recipe for a London Club Sandwich.
Although he makes it with pumpernickel
and white, we've found LANGENDORF
WHITE and LANGENDORF WHOLE
WHEAT an equally good combination.
THE LONDON CLUB SANDWICH
Cut crusts from one loaf pumpernickel and one loaf sandwich
bread. Slice loaves longways and butter all slices. On slice of
pumpernickel put layer of Smoked Ox Tongue, spread with
mustard. Then a slice of white bread. Next layer is breast
of chicken, spread with mayonnaise seasoned with chopped
watercress. Continue alternating white and pumpernickel until
size of one loaf. Put under press in ice box for about two hours.
Slice like regular loaf.
These are some of our
own favorites:
DR. PENLAND'S DATE AND NUT SANDWICH
Blend one package cream cheese, two tablespoons chopped, nutmeats, and eight coarsely chopped dates. Spread between buttered slices of DR. PENLAND'S WHEAT BREAD.
LANGENDORF CHEESE DREAMS
For six sandwiches, mix two cups grated American cheese, 1
beaten egg, 1 tablespoon butter, % teaspoon salt, V2 teaspoon
mustard, % teaspoon paprika, 1 teaspoon Worcestershire Sauce.
Spread on toasted slices of LANGENDORF WHITE, top with
ba^con slices and toast under broiler flame to cook bacon.
ALMOND DELIGHTS
Mash 1 package cream cheese, mix thoroughly with 1 tablespoon
lemon juice, and work in
pound chopped salted almonds.
Spread between thin slices of LANGENDORF WHITE or
WHEAT bread. Cut in strips or small triangles and garnish
with almond pressed firmly into the center of each sandwich.
LANGENDORF SANDWICH PLATTER
•
On one end of a large platter place thin slices of LANGENDORF bread—rye, white, and wheat. Arrange on the platter
slices of tomato, cold meats, pickles, olives, stalks of celery, a
cube of cream cheese, lettuce and little paper cups of mayonnaise. Give each guest a plate, knife and fork and let him
assemble his own sandwich to taste.
A GOOD PICNIC SANDWICH
Three hard-boiled eggs rubbed through sieve, eighteen stuffed
olives chopped fine. Moisten with mayonnaise and spread on
buttered L A N G E N D O R F W H I T E or DR. PENLAND'S
WHEAT BREAD.
WHITE AND WHEAT LOAVES
N O W 100% RICHER IN MILK
All LANGENDORF W H I T E and W H E A T loaves
are now 100% richer in milk than ordinary bread.
Adding more milk gives them a full-flavored goodness no skimpy bread can rival. Makes them far
more healthful, too . . . double-rich in the precious
non-fattening milk solids so essential to radiant
health.
LANGENDORF THIN-SLICED RYE is the loaf
on which the LANGENDORF reputation was
built. Now, as for the past forty years, the choice
of the old-timers. Justly famous for its genuine
old-country rye flavor.