Cheese Filling For Sandwiches

2 tablespoons butter 2 tablespoons flour 1 cup milk

1/4 teaspoon mustard Salt and paprika 1 cup grated cheese

Melt the butter; stir in the flour; then add the milk gradually and let it cook until a thick paste is formed. Take from the fire; add the seasoning; work in the grated cheese and set away until needed. Except in very warm weather this will keep a week.

Club Sandwich

2 slices bread 2 leaves lettuce

2 slices chicken breast 2 slices bacon

Mayonnaise dressing

Toast the bread to a delicate brown and fry the bacon crisp. On one slice of toast place lettuce leaves, covering them with Mayonnaise; then lay on the pieces of chicken and the bacon; cover again with Mayonnaise; put on the second slice of toast; press down and cut through the sandwich diagonally. Work as quickly as possible so that the toast and bacon may be hot when served.

Combination Sandwich

2 slices whole wheat bread 2 slices cold boiled ham

2 slices Swiss cheese Butter

Butter the bread. On one slice lay the slices of cold ham; then lay on the cheese; then the other slice of bread and press down firmly. Cut across diagonally and serve.

Cinnamon Toast

Toast thin slices of bread to a delicate brown; butter evenly and sprinkle with powdered sugar and cinnamon. Serve with afternoon tea.

Egg Toast

1 egg

1/4 teaspoon salt

1 cup milk 4 slices bread

Beat the egg thoroughly and add the salt and milk. Have the bread cut in thin slices; dip them in the milk, allowing each to absorb some. Brown in a buttered frying pan or on a griddle; butter and serve hot with sugar and cinnamon or with syrup.

Cheese Straws

Roll out plain or puff-paste until one fourth of an inch thick. Spread one half with grated cheese; fold over and roll again. Repeat the process three or four times; then cut into strips and bake. Serve with soup or salad.

Salted Almonds

Pour boiling water on the almonds; cool and remove the skins; dry thoroughly and brown in a hot oven using a half tablespoon of butter or olive oil (preferably the oil) to each cup of nuts. When brown, sprinkle well with salt and spread on paper to dry and cool.

A still easier way to prepare the nuts is to cook them over the fire, using a larger quantity of olive oil. As the oil can be saved and used again, this method is not necessarily extravagant.

Salted Peanuts

Shell and skin freshly roasted peanuts and proceed as in salting almonds.

Savories are small accompaniments of the meal, such as appetizers, relishes, canapes, small sandwiches, and other tasty dishes, made from anchovy, caviar, sardines, olives, cheese, etc.