CHEESE SANDWICHES.

Half a pound of grated cheese, one tablespoonftil
of butter, the yolks of two hard-boiled eggs mashed
very fine and a teaspoonful of mayonnaise dressing.
Mix the ingredients thoroughly; butter before cut-
ting from the loaf some slices of brown or white
home-made bread ; spread with the mixture and fold
together.

CELERY SANDWICHES

Use dainty little baking powder biscuits freshly
baked but cold, or white home-made bread for these
sandwiches. Only the very tender part of celery
should be used and chopped fine and put in iced water
until needed. Add a few chopped walnuts to the
celery and enough mayonnaise dressing to hold them
together; butter the bread before cutting from the
loaf, spread one slice with the mixture and press an-
other over it. If biscuits are used, split and butter
them. They should be small and very thin for this
purpose and browned delicately.

NUT AND CREAM CHEESE SANDWICHES.

Boston brown bread buttered on the loaf and cut
in very thin slices; spread with a filling of cream
cheese and chopped walnut meats ; press a buttered
slice over it. They may be cut in fingers, rounds or
half-moons. The proportion is three-quarters of a
cup of nuts to a ten-cent package of Philadelphia
cream cheese. This quantity will make a large num-
ber of sandwiches.

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