Celery Sandwiches

Crisp chopped celery mixed with mayonnaise dressing makes a tasty sandwich. Other ingredients may be added to suit taste, hard-boiled eggs, chopped apples, nuts, olives or lettuce may be added in any proportion or combination desired. If this sandwich is desired for a luncheon the following combination is a very tasty one. Remove the shells from 4 hard-boiled eggs. Chop the whites very fine and put them through a vegetable press; mix with them shredded celery to taste. Cut the crust from the end of a slice of bread, butter the loaf, cut off a slice 1/4 inch thick, put over it a layer of white of egg and celery, then a layer of mayonnaise, on top of this a layer of the yolk put through a sieve, and over all another slice of bread. Press the whole together gently and with a sharp knife cut off the crusts, leaving the sandwich perfectly square. Line a platter with lettuce leaves, and stand aside for 20 minutes. These sandwiches arc especially nice for picnics, as they will keep in good condition for 24 hours. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Variation I

There are an endless number of combinations with cheese which make a palatable sandwich and a very inexpensive one. Grated cheese may be rubbed to a paste with butter and spread on slices of thin bread. Chopped hard-boiled eggs may be mixed with the above combination and seasoned with pepper and salt. Minced parsley and chives may be rubbed to a paste with the cheese and butter and seasoning. Equal parts of grated cheese and chopped nuts, fresh or salted, make a nice combination seasoned with salt and pepper. If cheese is sliced it may be laid between slices of bread and seasoned with salt and pepper, but the cheese must be very thin for this kind of sandwich. Mustard may be spread on for those who prefer it. Cottage soft, cream cheese with chopped crystalized sugar may be made up into sandwiches with gingerbread, and it is very delicious. Jaxn or marmalade may be used with cream cheese and spread on brown bread. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Variation II. Cheese Sandwiches

Cut cheese in slices about 1/4 inch thick and lay between well-buttered slices of bread. The cheese can be grated and rubbed to a paste with butter. - Mrs. C. J. Jeffries, Winnetka, 111.

Variation III. Cheese Sandwiches

Cream 1/2 cup of butter and 1/2 lb. rich cheese together, chop either celery or olives very fine, spread "sea foam" wafers with the cheese, sprinkle the olives, add another wafer, and place in cool place until ready to serve. - Eloise Jennings, Winnetka, 111.

Deviled Cheese Sandwiches

1 lb. cheese, grated, 1 small cup of butter, beat to a cream. Add 1 tablespoon mustard, mixed with a little vinegar, 1 teaspoon sugar, pinch of cayenne pepper, 1/4 teaspoon salt. Mix all together, and spread on bread; make into sandwiches, and serve. - Mrs. D. E. Gentry, Glencoe, 111.

Cheese And Olive Sandwiches

Mix cream cheese and slices of olives with a fork. If too stiff, moisten with cream; a small quantity of olives may be added if desired; spread on bread, place over a lettuce leaf dipped in salad dressing, and press another slice of bread over lightly. - Mrs. E. D. Sanford, Wheeling, 111.

Cheese And Pimento Sandwiches

Mince 2 cans pimentos, drained from the liquid; add a small cream cheese and mix thoroughly; spread on slices of bread and press a buttered slice over. - -Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.