PEPPER JAM SANDWICHES
Cut an equal number of slices of
Dark Graham bread and
White bread, remove crusts, and spread bread with
Creamed butter. On one slice of white bread spread
Pepper jam, cover with slice of Graham bread, spread with
Butter and pepper jam and cover with a slice of white bread. Make other sandwiches with Graham bread on the outside and white bread for the center layer. Wrap in damp cheesecloth, press under a light weight, and leave in a cool place until serving time. Trim edges, cut in slices, and arrange on doily-covered plate.
PEPPER JAM
Drain
1 small can pimientos and force through food chopper. Put in saucepan, add
¾ cup sugar and
½ cup vinegar, stir until sugar is dissolved and boil gently to 220 degrees F. or until mixture is the consistency of jam. Pour in small sterilized glasses and when cool cover with melted paraffin.
If preferred, use
3 sweet red peppers in place of pimientos. Remove seeds, force through food chopper, sprinkle with
Salt and let stand 3 or 4 hours. Drain, rinse, and finish as above.
