On a slice of bread, well buttered, place a fairly thick piece of yellow American cheese; sprinkle with salt and paprika pepper; cover with another slice of buttered bread and place under the blaze in the broiler to toast; when one side is done turn over and toast other side. By the time both sides are toasted the cheese is quite soft.
JANE DABNEY'S CHEESE SANDWICH Mary S. Vanzwoll
One and one-half cups grated cheese; one egg; two tablespoonfuls cream. Spread on bread and cover with a slice of bacon. Brown in a medium oven.
CHEESE AND NUT SANDWICHES Mary Barwick Wells
Chop pecans, hickory nuts or English walnuts; mix with an equal quantity of cream or Neufchatel cheese. Butter thin slices of bread and spread with the cheese and nuts. Between the slices lay a heart-leaf of lettuce dipped in mayonnaise dressing.
CUCUMBER SANDWICH Mrs. F. E. Place
Peel and slice cucumbers like wafers; put on the ice several hours before using. Mix with an oil mayonnaise and spread between thin slices of bread.
FILLING FOR PIEMENTO SANDWICHES Mrs. J. E. Kelly
Two tablespoonfuls sugar; one teaspoonful salt; one tablespoonful flour; mix. Yolks of two eggs, beaten; one-half cup water; one-half cup vinegar; one teaspoonful butter. Cook in double boiler till thick. Add to: Three Eagle brand cream cheese; one small can pimentoes; one cupful walnuts or pecans; grind pimentoes and nuts and cream into the cheese.
LAYER SANDWICHES