Advice In Preparing Evening Supper

One gallon of ice cream for every 20 guests; 150 sandwiches for every 100 people; 5 chickens and 1 dozen heads of celery to fifty persons; twenty cakes for every 100 persons. This is a generous amount. - Mrs. James J. Ayres.

Egg Sandwiches

Mash the yolks of hard-boiled eggs to a powder and moisten with olive oil and a few drops of vinegar. Work to paste-Add salt, pepper and French mustard to taste, with a drop or two of tabasco sauce. Chop whites of eggs until a coarse powder and mix with the yolk paste. If more seasoning is necessary, add it before spreading on slices of graham bread.

- Mrs. Percy Jackson.

Mixed Sandwiches

Chop cold chicken, ham and tongue. With 1 pint of meat use ½ cup melted butter, 1 tablespoon olive oil, 1 tablespoon mustard, beaten yolks of an egg and pepper.

- Mrs. H. M. Coulter.

Creole Sandwiches

Six tablespoons chopped chicken or veal, 2 tablespoons chopped red peppers, 1 teaspoon chopped parsley, enough mayonnaise to spread well. - Jennie Baker.

Cream Cheese And Sweet Pepper Sandwiches

Scald the peppers and take off the biting taste, and drain them. Lay on the ice for some hours. Wipe and mince. Mix two-thirds cream cheese and one-third peppers into a smooth paste. Spread upon lightly buttered bread and put together in sandwich form.

Tomato Sandwiches

Butter thin slices of bread and lay between them slices of fresh ripe tomatoes from which the skin has been pared. Spread each slice of tomato with mayonnaise or a good French dressing.

Nasturtium Sandwiches

Substitute for the lettuce leaves petals of nasturtium flowers dipped in French dressing. This is a piquant and appetizing sandwich.

Cheese Sandwiches

One and a half cups grated New York cheese, 1 egg beaten separately, but white not stiff, ¾ cup sweet milk, pepper, mustard and salt to taste. Scald milk and remove from fire, add yolk, cheese, white of egg and seasoning. Bring to boil, then remove from fire. When cold spread between buttered bread cut thin and toast in hot oven in a pan, turning them over. - Mrs. Ralph Holmes.

Cheese Sandwich Filling

Melt 1 tablespoon of butter in a saucepan. Let this run over the bottom of the pan, then turn in ¼ of a pound of rich eastern cheese and a dash of cayenne pepper. Stir constantly till melted, then add gradually the beaten yolk of an egg diluted with ¼ cup of cream. When smooth set aside to become cool. - Mrs. J. W. Calvert.

Deviled Olive Sandwiches

One small bottle pimolas chopped fine, 4 tablespoons salad dressing, 2 tablespoons finely rolled cracker crumbs. Mix well together. This quantity will make 20 small sandwiches.

- Mrs. W. J. Cox.

Lettuce Sandwiches

Butter thin slices of bread and lay between them in sandwich form crisp leaves of heart lettuce which have been dipped in mayonnaise dressing. One leaf of lettuce suffices for each sandwich.

Filling For Chicken Sandwiches

Cook the chicken until the meat slips from the bones. Put through meat grinder and add three ground walnuts to each cup of meat, and enough cooked mayonnaise dressing to moisten well. Add salt to taste. - Mrs. Mace.