olives, and chop them fine; mix with an equal quantity of cottage
cheese. Make into a smooth paste with soft butter. Spread between
graham or rye bread slices. Olives may be mixed likewise with grated
cream cheese.

CUCUMBER SANDWICHES.--Use the fresh, sliced cucumbers or cucumber
pickles chopped fine. Mix with mayonnaise salad dressing and spread on
buttered bread, cover with shredded lettuce and lay slice of buttered
bread on top.

WALNUT AND CHEESE SANDWICHES.--Chop walnuts fine and mix with grated
cream cheese and a little lemon juice or with soft butter or salad
dressing. Spread on lettuce leaves and place between buttered slices of
bread.

CELERY SANDWICHES.--Mince celery fine; mix it with chopped nuts and
chopped olives and blend together with mayonnaise dressing. Spread
between slices of buttered bread.

CHEESE SANDWICHES.--Mix grated cheese with the grated yolks of hard
boiled eggs and add a few drops of lemon juice. For a change a few
canned, sweet red peppers, chopped fine are nice added to the mixture.
Spread between thin slices of buttered white bread.

COTTAGE CHEESE SANDWICHES.--Spread cottage cheese between thin slices
of buttered graham, whole wheat or rye bread. Chopped dill pickles are
nice mixed with this cheese and spread on rye bread.

NUT AND CHEESE SANDWICHES.--Grate cream cheese and mix it with ground
salted peanuts. Make into a paste with butter or thick cream. Spread on
graham bread.

DUTCH LUNCH SANDWICH.--Grate cream cheese or cut up Swiss cheese and
spread it on thin slices of buttered rye bread; spread with German
prepared mustard and press buttered slices of bread on top. Pass dill
pickles.

PEANUT SANDWICHES.--Spread thin slices of Boston brown bread with
peanut butter or with ground salted peanuts mixed with butter. White
graham bread is also used this way.

CLUB HOUSE SANDWICHES.--Spread bread or toast with butter, lay on a
thin slice of cold meat chicken, (white meat preferred), spread with
mayonnaise salad dressing then put on a layer of shredded lettuce,
covered again with mayonnaise dressing and cover top with another thin
slice of buttered bread or buttered hot toast. The sliced meat and
bread must be cut very thin to make dainty sandwiches of this delicious
combination. Garnish with quartered dill pickles and olives or pimentos
and parsley.

HOT EGG SANDWICH.--Toast bread in thin slices; lay on a thin slice of
hot boiled bacon or ham and upon this place a hot frie