Cut thin slices of bread with a small, round biscuit cutter; spread with softened butter, cut out the leaves of lettuce the same size, lay 1 on a slice of bread, spread on mayonnaise, then a sprinkling of minced parsley, a little salt, and 1 shake of white pepper; lay on another slice of bread, and press gently together. Heap them on a large plate and decorate with sprays of curled parsley. - Eloise Jennings, Winnetka, 111.

Vegetable Sandwich Rolls

Oop 2 cold boiled potatoes and mix with an equal quantity of well-cooked or canned peas; do not Mash the peas; add 1 or 2 boiled or pickled beets, chopped, and sufficient cream salad dressing to moisten the vegetables. Cut a slice from the top of butter rolls and scoop out the crumbs. Be careful not to break the crust shell. Fill the roll nearly full with the vegetable mixture. On top of this put a tablespoon of shredded lettuce, finely chopped celery, or some small, crisp leaves of chickory, replace the top, and serve. - Mrs. C. Clan-cey, Kenilworth, 111.