se would be impossible, so we will
content ourselves by picking a few of the cold and hot, the plain and
the fancy, the familiar and the exotic. Let's use the alphabet to sum
up the situation.

A Alpine Club Sandwich

Spread toasts with mayonnaise and fill with a thick slice of
imported Emmentaler, well-mustarded and seasoned, and the usual
club-sandwich toppings of thin slices of chicken or turkey,
tomato, bacon and a lettuce leaf.

B Boston Beany, Open-face

Lightly butter a slice of Boston brown bread, cover it generously
with hot baked beans and a thick layer of shredded Cheddar. Top
with bacon and put under a slow broiler until cheese melts and
the bacon crisps.

C Cheeseburgers

Pat out some small seasoned hamburgers exceedingly thin and,
using them instead of slices of bread, sandwich in a nice slice
of American Cheddar well covered with mustard. Crimp edges of the
hamburgers all around to hold in the cheese when it melts and
begins to run. Toast under a brisk boiler and serve on soft,
toasted sandwich buns.

D Deviled Rye

Butter flat Swedish rye bread and heat quickly in hot oven. Cool
until crisp again. Then spread thickly with cream cheese,
bedeviled with catsup, paprika or pimiento.

E Egg, Open-faced

Saute minced small onion and small green pepper in 2 tablespoons
of butter and make a sauce by cooking with a cup of canned
tomatoes. Season and reduce to about half. Fry 4 eggs and put one
in the center of each of 4 pieces of hot toast spread with the
red sauce. Sprinkle each generously with grated Cheddar, broil
until melted and serve with crisp bacon.

F French-fried Swiss

Simply make a sandwich with a noble slice of imported Gruyere,
soak it in beaten egg and milk and fry slowly till cheese melts
and the sandwich is nicely browned. This is a specialty of
Franche-Comte.

G Grilled Chicken-Ham-Cheddar

Cut crusts from 2 slices of white bread and butter them on both
sides. Make a sandwich of these with 1 slice cooked chicken, 1/2
slice sharp Cheddar cheese, and a sprinkling of minced ham.
Fasten tight with toothpicks, cut in half and dip thoroughly in a
mixture of egg and milk. Grill golden on both sides and serve
with lengthwise slices of dill pickle.

H He-man Sandwich, Open-faced

Butter a thick sli