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Cheese Sandwich

Grate two ounces of Roquefort, or Parmesan, or other cheese, and work it well with a pat of butter. Spread this on some thin slices of bread, put another thin slice on the top of each, press them gently together, cut the sandwiches into finger lengths, and arrange them neatly on a folded napkin, or a fancy dish-paper, garnishing here and there with freshly gathered parsley. Serve the sandwiches with salad.

A second method of preparation is to take the yolks of three hard boiled eggs, and with one ounce of butter melted over the fire mix and rub them to a smooth paste; grate four ounces of cheese and work it into the paste, and season it to taste with salt and pepper. Cut three slices of thin bread, and butter; spread each slice with one-third of this paste, and fold the other half of the slice over it.