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It's A Vintage Toas-Tite Sandwich Maker! Shades of Dagwood! Now you can make a luscious, juicy, savory sandwich with never a drip on your fingers or the front of your Sunday suit. TOAS-TITE DOES IT In your Toas-Tite you have th newest cookery creation: a sandwich toaster that SEALS the filling inside hot golden toast! USE TOAS-TITE ON ANY KIND OF FIRE On your kitchen stove, over a gas or electric hot plate, outdoor grill, the livingroom fireplace or picnic bonfire, Toas-Tite quickly turns two ordinary slices of bread and your favorite sandwich filling into a hot, sealed toasted sandwich that is a new taste delight. These new sandwiches are so good they deserve a name of their own: TOAS-TITES. HOW TO MAKE TOAS-TITES Important: Before using your Toas-Tite Sandwich Maker for the first time, the aluminum grids should be “cured” by melting lard, fat or other oil over the inside surface of each grid. PREHEAT the Toas-TIte with moderate heat being careful not to permit the toast to remain in the fire while empty after it is thoroughly warmed. Extreme heat while empty may cause warpage of the toaster as would be the effect on any aluminum cooking utensil. Open your Toas-Tite, and place a full-size slice of bread on it, to extend slightly over the edge, all around. CENTER your filling on this slice, leaving a half-inch margin of uncovered bread inside the edge of the grill. This is necessary for a perfect seal. Cover with a second matching slice of bread. Close the Toas-Tite with a quick snapping action and latch the handles. This operation also trims off the surplus bread. Place the Toas-Tite on the fire to seal and toast sandwich. After half a minute, turn Toas-Tite over for another half-minute. HOW LONG TO TOAST You soon will be able to produce the exact results you desire, both outside and inside your Toas-Tites, depending on the heat of your fire and the iron itself. If your Toas-Tite is already hot from having just completed a sandwich, one minute per side should seal and toast the sandwich. If the iron is extremely hot, better turn every 1/2 minute. A cold iron naturally takes longer. When the filling is very cold from refrigeration, turn fire lower and toast longer so filling heats through. You can open the Toas-Tite during the process and see how the sandwich is doing, until you are familiar with the way Toas-Tite works on your stove. A bit of butter or margarine spread on the outside of the bread adds to the toothsome taste of your Toast-Tites and helps them to slide easily off the grill after toasting. SERVE TOAS-TITES FOR LUNCH, MIDNIGHT SNACKS, PICNICS AND PARTIES Toas-Tites come off the grill so fast that with one iron you can keep a number of people happy with piping hot sandwiches. Take Toas-Tite along when you picnic outdoors. Notice the long handles for comfortable use over an open fire. It’s fun to make Toas-Tites for two on the coals in the livingroom fireplace. And when the crowd migrates to the kitchen – where some of the best parties occur – let everyone concoct his own Toas-Tite from whatever the icebox affords. MAKES A LUSCIOUS SEALED-IN DRIP PROOF HOT TOASTED SANDWICH QUICK RAREBIT TOAS-TITES Any kind of yellow cheese may be used, but remember that “store” cheese will melt better if you cut it into small pieces. For a real gooey rarbit prefer one of the spready cheeses like Old English in jars. Add a dash of mustard, cayenne, paprika, mayonnaise, relish or catsup to suit your taste. Put the Toas-Tite on the fire and in a jiffy you have a Cheese Rarebit Toas-Tite that will melt in your mouth but won’t drip! HOT DOGS WITH A FUTURE Thin slices of frankfurter, spread with mustard, catsup or barbecue sauce, Toas-Tited on bread or sliced buns over a picnic fire! Use cooked sausages, bits of roast meat, diced or chopped ham, or any pre-cooked meat in the same way. GLAMOUR FOR LEFTOVERS Bits of cold chicken, meat loaf or roast, or a shredded left-over chop, moistened with a spoonful of cold gravy, catsup or relish, are transformed into hot, savory Chef’s Specials for next day’s lunch. If there’s not enough of one thing to go around, give each youngster a different kind of Toas-Tite! Leftover creamed fish, chicken a la king, or meaty stew make tempting Toas-Tites. MAKE TOAS-TITES WITH IMAGINATION It’s fun to think up new Toas-Tite combinations. Egg salad; cooked sausages; ham and cheese; baked beans seasoned with plenty of catsup or chili suace; Crab Newburg or Shrimp Creole; peanut butter and jelly; chopped ham and pickle; hard boiled eggs with bits of bacon and olives; deviled sardines; chili; creamed mushrooms; preserves; sliced tomato and bacon…almost anything that’s good is even better in a Toas-Tite! Just remember that meat, fish and vegetables must be pre-cooked. Toas-Tite works too fast to cook raw meat properly. EGG SURPRISE Try pressing bottom piece of buttered bread or half a sliced bun well into the Toas-Tite mold, then breaking a raw egg into the depression. Add salt and pepper – maybe shredded ham or bacon. Cover; close Toas-Tite and put it on a slow fire, cooking slower or faster depending on how hard or soft you want your egg to be when the outside of the bread is toasted. CHICKEN PIE A chicken wing and a spoonful of cold gravy may not look very appealing in your icebox, but pick off the meat, make it into a Toas-Tite with the gravy, and you’ve made yourself a tasty lunch from practically nothing at all! FRUIT TOAS-TITES If you like sweet,s make a quick fruit tart with sliced canned peaches or pineapple, thick preserves, marmalade, or cherries or berries, well drained. Butter both sides of the bread lightly, and dust with sugar inside; sugar outside after baking. Fruit Toas-Tites are a find for a new quick dessert. MAKE DISCOVERIES WITH YOUR TOAS-TITE Vary your Toas-Tites with white bread, whole wheat, raisin or rye; use sliced donuts and buns. Try out new fillings and combinations. Toas-Tite will add to your reputation for serving delicious, unusual food! Copies of Supplementary Recipe Folder available from Bar-B-Buns, Inc., To12, Ohio, or your nearest dealer. BAR-B-BUNS, INC. CINCINNATI 12, OHIO sourced from toastiterecipes.com

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