Olive Sandwiches

(Mrs. E. B. Peirce.)

1 pint of olives; 1 pound of nuts; Mayonnaise dressing. Pound the kernels until soft and fine. Cut the meat from the olives and chop very fine. Mix together and use sufficient Mayonnaise to make a smooth paste. Spread on buttered bread cut in triangles.

Cheese And Nut Sandwiches

(Kate Floyd.)

Cream cheese, soften with cream. Mix with chopped pecans and spread on brown or white bread.

Pimento Sandwiches

(Kate Floyd.)

Pimentoes chopped fine and drain thoroughly. Mix with Mayonnaise dressing and spread on white bread.

Hard Boiled Eggs And Chicken

(Kate Floyd.)

Hard boiled eggs and chicken minced. Mix with cream sauce, highly seasoned or Mayonnaise dressing.

Victoria Sandwiches

(Jessie J. Ullrich, Sheridan Road.)

2 eggs; 1/4 cup sugar; 1/2 cup butter; flour. Beat the butter to a cream; stir in the sugar and. eggs, which should be beaten separately. Add flour to make a cake batter (about 3/4 of a cup). Pour into jelly cake pans, and bake 15 minutes in a moderate oven. Put the cakes together with orange marmalade.

Cucumber Spreads

(Mrs. Daniel Cobb.)

Cut 8 slices of bread thin and butter them, cut off crusts; put 2 young cucumbers of medium size - the kind with small seeds, and slice them. Have ready a small cup of finely chopped ham; spread slices of cucumber over 4 slices of the bread and put a thin layer of ham over the cucumber; squeeze lemon juice over the ham; add a very thin spread of Mayonnaise. Put the other 4 slices of bread over the spread slices and cut into halves or quarters. Serve with slices of lemon.

Auditorium Cheese

(Mrs. T. R. Wyles.)

1 lb. Roquefort cheese; 2 teaspoons English mustard; 1/2 lb. butter; some garlic and onions grated; 2 tablespoons paprika; a little salt; 2 wineglasses of sherry, or 1 glass of brandy. Mix all this well and put in refrigerator.

Cheese Balls

(Mrs. E. B. Peirce.)

1 1/2 cups of grated cheese; 1/4 teaspoonful of salt; 1/4 tea-spoonful paprika; whites of 3 eggs. Mix together the cheese, salt and paprika, then add whites of 3 eggs beaten -tiff. Shape in small balls, roll in sifted cracker crumbs arid fry in deep fat to a delicate brown; drain on soft paper. Serve hot with a green vegetable salad.

Cheese Balls For Salad

(Mrs. Hussey.)

1 cup grated cheese American; whites of 2 eggs, well beaten; pinch of cayenne pepper. Roll the size of walnuts and dip in cracker crumbs, rolled very fine. Put on ice for an hour before frying in hot lard. Dry on brown paper and serve at once.

Cheese Fingers

Ingredients: 3 oz. grated cheese; 3 oz. flour; 2 oz. butter; 1/2 teaspoonful baking powder; salt and cayenne to taste. Mode: Mix these ingredients to a stiff paste with a very little milk, roll out and cut into strips about 3 inches long, roll round and bake in a tin in a brisk oven for 5 minutes to a very light brown.

Cheese Straws

(Mary F. Clark.)

1 tablespoon of lard; 1/2 teaspoon salt; 1 cup flour; 1 lb. rich cheese; dash red pepper. Sift salt, pepper and flour; rub in the lard, then the grated cheese. Roll the mixture to 1/8 inch thickness, cut in narrow strips and bake till a delicate brown.

Cheese Straws

(Mrs. Daniel Cobb.)

1 tablespoonful lard; 1/2 teaspoonful salt; dash of red pepper; 1 cup flour; 1 lb. American cheese, rubbed through a sieve; work all together like pie crust; roll out and cut in strips 1/2 inch wide; lay in pan and bake to a delicate brown.

Cheese Fondu

(Clara G. Geer.)

1 cup of bread crumbs, 2 cups of grated cheese (old), 3 eggs, 1/4 teaspoon of soda, 1 tablespoon of butter, 2 cups of milk, pinch of salt. Soak the bread crumbs in the milk, add the eggs, cheese and butter (melted). Lastly the soda dissolved in a little hot water. Pour into a buttered baking dish. Bake 20 minutes till a golden brown.

Serve With Soup Or Salad

(Mrs. E. A. Bournique.)

Grate American cheese; add sweet cream until cheese is thin enough to spread; season with a little cayenne and salt; cut perfectly fresh bread in thin slices; spread these with cheese mixture and roll and fasten with tooth pick. Place in oven to brown.