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Cheese Sandwiches

Thin slices of American cheese may be placed between two thicknesses of bread-the bread, of course, being buttered-or Swiss or English cream cheese may be used. Sapsago and Parmesan cheese may be grated and sprinkled thickly over a slice of buttered bread, then just a dusting of red pepper and another slice of bread must be added. Most people like a dash or two of mustard on American, Swiss or English cheese sandwiches. CHICKEN SANDWICHES No. I-One cup of cold chicken; one teaspoon of melted butter; two eggs (yolks only); one teaspoon of rich stock; one teaspoon of lemon juice; salt and pepper. Boil the eggs fifteen minutes, cool them, take out the yolks, and mash them as fine as possible. Add to these the melted butter and lemon juice, the chicken chopped very fine, salt, pepper and the stock. Mix all well together. A sort of paste will be the result, and with this may be made very delicate sandwiches,.

CHICKEN SANDWICHES No. 2-Chop the white meat of one boiled chicken very fine and pound to a paste, adding one-half teaspoon of salt and a dash of red pepper. Soak one tablespoon of gelatine in one tablespoon of cold water for fifteen minutes, then add six tablespoons of thick cream; stand this mixture over the teakettle for a moment to dissolve the gelatine, and beat it slowly into the chicken. Set aside to cool, smoothing into an even mass. When cool, divide into squares; cut these squares into very thin slices and arrange them neatly over buttered thin slices of bread. Cover with another thin slice of bread, and cut into fancy shapes, removing the crusts.