e cut in fingers, rounds or
half-moons. The proportion is three-quarters of a cup of nuts to a
ten-cent package of Philadelphia cream cheese. This quantity will make a
large number of sandwiches.

NUT SANDWICHES.

Graham, rye, and Boston brown bread make very nice sandwiches. Butter
the loaf and cut in very thin slices, sprinkle with chopped nuts and
fold together.

WHOLE WHEAT BREAD AND PEANUT SANDWICHES.

Chop the nuts very fine, butter the bread before cutting from the loaf,
sprinkle the nuts thickly over the butter, press two slices together.
Boston brown bread with raisins is also nice for these sandwiches.

OLIVE SANDWICHES.

Prepare the bread and butter as for other sandwiches. It may be cut in
squares, rounds or triangles to suit the fancy. Stone and chop as many
Queen olives as needed and mix with them enough mayonnaise dressing to
hold together, spread half the number of bread slices with the mixture
and cover with the other half.

Brown, rye, whole wheat or white bread may be used. Home-made is
preferable, but it must be twelve hours old. Sandwiches may be sweet or
savory, may be cut round, square, or in triangles.

Sundries.

CRACKERS AND CHEESE TOASTED.

Butter some zepherettes and sprinkle thickly with grated Parmesan
cheese, bake in a quick oven, or toast on a gridiron; serve hot.

CRACKERS WITH CREAM CHEESE AND GUAVA JELLY.

Spread zepherettes with cream cheese and dot with Guava jelly.

WELSH RAREBIT.

Half a pound of American cheese, two butter balls, two eggs, half a
teaspoonful of mustard, a saltspoonful of salt, a dash of cayenne
pepper, half a cup of milk and an even saltspoonful of soda. Cut the
cheese fine, melt the butter in a chafing dish or spider, stir the
mustard, salt and pepper with it, then add the cheese and milk; when the
cheese is dissolved add the eggs slightly beaten and stir until it
thickens. Serve on toast.

CHEESE SOUFFLE.

Melt one tablespoonful of butter in a spider, add to it a slightly
heaping tablespoonful of flour and one cup of hot milk, half a
teaspoonful of salt, a dash of cayenne pepper and one cup of grated
Parmesan cheese; then add the yolks of three eggs beaten light, remove
from the fire and let it cool; then add the whites of eggs beaten stiff,
turn into a pudding dish, bake twenty-five minutes and serve
immediately.

CHEESE STRAWS.

Take two ounces of flour and three ounces of Parmesan cheese grated (it
is better to