Rub or pound until perfectly smooth or well mixed one tablespoonful of butter, two tablespoonfuls of soft club-house cheese, a tablespoonful of grated Parmesan, a saltspoonful of salt, and a teaspoonful of anchovy paste; add a teaspoonful of tarragon vinegar and a half saltspoonful of pepper. Cut the bread into thin slices, toast it until it is crisp, not hard; spread this mixture on one slice, cover it with another, and cut into shapes.

[Workman's Cheese Sandwiches]

Cut slices of brown bread about a half inch thick. Do not remove the crusts. Take a half pint of cottage cheese; press it through a sieve; add to it two tablespoonfuls of melted butter, a half teaspoonful of salt and two tablespoonfuls of thick cream. Beat until smooth and light. Spread each slice of bread thickly with the cheese mixture, then put a very thin slice of white bread on top of the cheese, then cheese and brown bread, press together. Have the outside brown bread with a layer of cheese on each, and between the layers of cheese a slice of white bread. These are palatable, and are very much better for the average workman than bread and ham.

[German Sandwiches]

Put a half pound of Swiss cheese through the meat grinder; add to it the yolks of two eggs, four tablespoonfuls of olive oil, a dash of cayenne and a half teaspoonful of salt. Rub until you have a perfectly smooth paste. Put this mixture between layers of buttered rye bread and serve. Do not trim the crusts nor cut.

[Honolulu Sandwiches]

Put two Spanish sweet peppers (pimientos), one Neufchatel cheese, one pared and quartered apple and twelve blanched almonds through the meat grinder. These may be put through alternately, or mixed as you grind. Rub the mixture, add a half teaspoonful of salt and a saltspoonful of paprika. Spread this between thin slices of buttered white or brown bread. Press, cut the crusts and cut into fingers.

[My Favorite]