At Christmas play, and make good cheer, For Christmas comes but once a year.

Cheese And Olive Sandwiches

Rub 1 roll of Neufchatel to a paste; add half the measure of finely chopped stuffed olives; moisten with salad dressing and spread between white or graham bread. - Mrs. W. C. Adams.

Cheese Balls

Half pound grated cheese; 2 cups soft bread crumbs; 2 eggs, well beaten; butter size of walnut. Roll balls in bread crumbs and fry in butter. - Mrs. Harry Beech.

Cheese Straws

Mix together 3 heaping tablespoons of sifted flour; 3 tablespoons of grated cheese; 1/2 teaspoon salt; 1/2 teaspoon white pepper; 1/4 tea-. spoon cayenne pepper; 1 tablespoon butter; 1 tablespoon milk; yolk of 1 egg. Mix well with spoon; when smooth divide into two parts, roll very thin, cut in narrow strips 3 inches long; bake in slow oven 15 minutes. Serve hot or cold. - Dorothy Wilkinson.

Fried Cheese Sandwiches

Cut bread thin; place layer of cheese between slices of bread; have skillet hot. Put in butter and fry on one side until a golden brown; turn and cover closely; let brown slowly on other side until cheese is melted. Serve immediately. - Mrs. Fred Schmitt.

Hermits

One and one-half cups brown sugar; 2 1/2 cups flour; 1 cup butter; 1 teaspoon soda; pinch salt; 1 teaspoon cinnamon; 1 cup nuts; 1 pound raisins. Drop 1/2 teaspoon in pan greased with lard dusted with flour. - Dorothy Wilkinson.

Meringue Shells

Whites of 4 eggs, beaten very stiff; add 1 level cup granulated sugar; 1 teaspoon vanilla. Drop on buttered paper on cake tins and bake slowly. This makes 10 shells as large as small saucer. Crush the bottom to form a cup and fill with either frozen cream or whipped cream. - Marie Louise Baer.

Marguerites

Stir raisins and nuts into cooked icing, spreading on reception wafers. Cook in oven until light brown. - E. W.

Nut And Fruit Cheese

One-half pound each of figs, raisins, dates, pecan nuts and pine nuts; 1/4 pound each of Brazil and almond nut meats. Put through a meat chopper, after preparing the ingredients, first a little fruit, then mixed nuts, alternating until all are ground. Pack in small tins and when wanted for use, loosen and slice thin with a sharp thin knife. Fine for sandwiches and will keep indefinitely in a refrigerator. - Mrs. W. E. Baker.

Olive Sandwiches

Chop stuffed olives, not too fine; mix with olive oil dressing or cooked mayonnaise; spread on buttered bread. - D. W.

Peach Ice Cream

One cup sugar; 1 cup milk; 1 egg; 1 scant spoon flour; cook in custard; mash 10 peaches, sweeten to taste, add 1 quart cream; freeze. - C. W.

Salted Almonds

Put 1 tablespoon butter and lard, mixed in skillet; heat very hot; add 1 pint blanched almonds; stir constantly until nearly done. Remove from fire when light brown as they cook somewhat in cooling. All nuts are good salted. Tested. - L. H.