Roll out a layer of fancy roll paste (No. 3418) form raised edges around it, having it three inches wide, by twelve inches long; besprinkle with oil, and garnish with anchovy or sardine fillets; season with chives, garlic, and chopped onions, and lay on top slices of peeled and pressed tomatoes, also thin slices of American cheese. Cook them in a hot oven, and when done strew over chopped parsley and savory, cut them into pieces an inch and a half wide, having eight of them in all. or if preferred they may be made of slices of toasted bread three inches long, by one and a half wide, instead of paste.