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Kitchen Hints and Tips
When making sandwiches for brown bag lunches, pack the bread and the fillings separately. Putting them together at lunchtime will avoid soggy bread.
French-toast your humdrum sandwiches by dipping the entire sandwich in a mixture of milk and egg. Fry it in butter or margarine until it's golden-brown.
Spread mustard or chili sauce on slices of cold meat, then place under broiler just before serving.
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