No. 1

Place thin slices of American, Swiss or any preferred mild or snappy cheese between two slices of buttered bread. Add a dash of mustard if desired.

No. 2

Grate sapsago and Parmesan cheese and sprinkle thickly over a slice of buttered bread. Then dust with a mild red pepper and add another slice of buttered bread.

No. 3

Yolks of 3, hard-cooked eggs 2 tablespoons salad oil Mustard

Paprika Salt

1 tablespoon vinegar 1 cup grated cheese

Rub smooth the yolks of the hard-cooked eggs. Add the oil, stirring it in very slowly with a fork, and mix thoroughly with a little mustard, paprika, salt and the vinegar. Add the grated cheese and use between thin buttered slices of white or brown bread.

No. 4

1/2 pound American full cream cheese, grated 2 tablespoons melted butter

1/4 cup cream

1/2 teaspoon dry mustard

Paprika Salt

Mix all the ingredients thoroughly and use between thin buttered slices of bread. This filling will keep indefinitely in closed jars in the refrigerator.