Egg And Cheese Salad

Bread And Butter Sandwiches

Pineapple Trifle

Egg And Cheese Salad

Grate enough dry cheese to make 3/4 c, and cook 6 eggs hard. In the bottom of a baking dish put a layer of hard cooked eggs sliced. Cover with grated cheese, then another layer of eggs, then cheese, etc., until the ingredients have all been used. Sprinkle 1/4 c finely chopped sweet pickles over the top, and cover with salad dressing.

Pineapple Trifle

Pare and cut into cubes 1 small pineapple, and sprinkle with 1/2 c sugar. In the bottom of a dish arrange a layer of pineapple; over this place a layer of cake crumbs, then another layer of fruit, and so on until the fruit is used. Have the top layer fruit. Set away in a cool place until ready to serve. This dish should be made several hours before serving, so that the cake will thoroughly take up the pineapple flavor. Use the cakes left from tea cakes the day before.

Preparing The Meal

Prepare the Pineapple Trifle for luncheon immediately after breakfast. Also at this time cook the eggs for the salad. Ten m before lunch time grate the cheese and make the salad; make the bread and butter sandwiches; fill the water glasses, put the pineapple trifle on plates and serve the luncheon.

Immediately after lunch prepare the Iced Peaches for dinner, taking care that they are well covered with wax paper so that they will not become discolored before serving. Also scald and peel the tomatoes.