Baked Eggs

Have your gem pans hot and well buttered. Break each egg into a separate pan and set in a hot oven for four or five minutes. Place on buttered toast. Heat 2 tablespoonfuls of butter in a pan and stir into it 1 large tablespoonful of flour. When smooth pour in very slowly 1 cup of milk, season, let boil up and pour over the eggs and toast.

Eggs With Cream Sauce

Make a sauce. Put into a pan 2 tablespoonfuls of butter and melt. Stir into this 1 1/2 tablespoonfuls of flour, stir all the time, then pour in about 1 pint of milk; stir until it thickens, salt and pepper to taste. Boil eggs hard, shell and cut into halves, arrange on platter and pour sauce over. Nice for supper.

Scalloped Cheese

Put into a baking dish a layer of bread or cracker crumbs, bits of butter, pepper and salt, then a layer of grated cheese. Then alternate crumbs and cheese until the dish is full. Heap crumbs on top, pour over a cup of cream. Bake a light brown.

Cottage Cheese

Put the sour milk on the back of the stove until the curd has separated from the whey. Pour in a cheese cloth and let drain until quite dry. Put in a bowl with pepper, salt, a little butter and cream and stir to a smooth paste.

Chicken Sandwich

One cup chopped chicken, 1 cup chopped walnuts; mix with mayonnaise dressing, spread on lettuce leaf and put between thinly sliced buttered bread.

One can veal loaf, 2 or 3 hard boiled eggs chopped fine. Put in mixing bowl and mash together. Add 1 cup mayonnaise dressing, spread on lettuce leaf and put between thinly sliced buttered bread.

One cup cold boiled tongue and 1 dozen olives chopped fine and mix together with mayonnaise dressing. Spread on lettuce leaf and put between thinly sliced buttered bread.

Cheese Sandwich

Take 2 hard boiled eggs. Separate the yolks from the whites. Mash yolks smooth. Chop the whites very fine. Add butter size of a small egg or 2 tablespoons of thick sweet cream, 3 heaping tablespoons grated cheese and beat well. Add salt to taste and mustard if desired. Put on lettuce leaf between thinly sliced buttered bread.

Mrs. Susie Sibley.

Ham And Egg Sandwiches

Take bits of ham, chop fine 1 large cupful. Put in a sauce pan butter size of an egg. When hot add meat seasoned with pepper and mustard. When it is thoroughly heated through, not too hot, beat 3 eggs and stir in. When cool spread between sliced bread buttered.

Peanut Sandwiches

First shell and grind peanuts moderately fine. Then cut your bread in slices about a quarter of an inch thick and dip one side of each slice in melted butter, sprinkling generously while the butter is still soft with the peanuts. The nuts may be salted if wished, and the sandwiches served with or without crust and cut into any desired shape. Mrs. S. Ernest Burum.

Nut Sandwiches

Mix equal parts of grated Swiss cheese, and chopped walnut meats. Season with salt and cayenne pepper. Spread between thin slices of bread slightly buttered.

Mrs. H. T. Seifried.

Cheese Sandwiches

Chop the whites and mash the yolk of 4 hard boiled eggs. To these add about 1 1/2 cups grated cheese, moisten with salad dressing and a little lemon juice, spread on bread. Mrs. W. C. Houser.

Salmon Sandwiches

Mortar the yolks of 4 hard boiled eggs, add 1/2 the contents of a can of best salmon, drained. Now add 2 tablespoons of home made tomato catsup. Spread mixture on bread. Mrs. H. Thompson.

Salad Sandwiches

Equal parts of cold boiled tongue and breast of chicken, chopped very fine, and pounded to a paste; season with salt, celery salt, cayenne and moisten with mayonnaise or boiled dressing. Put on baking powder biscuit or rolls.

Mrs. C. W. Seifried.

Graham Sandwiches

Chop or run through food chopper any kind of cold cooked meat. Season with salt, pepper, a little cayenne pepper and mixed mustard, a trifle of vinegar or mayonnaise dressing. Mix to a smooth paste and serve between thin slices of buttered graham bread. Mrs. W. Sibley.

Celery Sandwiches

Equal parts finely minced celery and cheese. Moisten with mayonnaise dressing or whipped cream. Spread on buttered slice of bread. Mrs. W. Sibley.