Beat 1/2 cup of thick cream and add enough grated Parmesan
cheese to make a thick paste. Spread this on sliced bread, then
sprinkle thickly with very finely minced celery and serve the
sandwiches at once.

Fresh bread is a necessity for rolled sandwiches. Cut it
lengthwise from the loaf in thin slices, so thin that it is
necessary to butter the loaf evenly and thinly before cutting.
Trim off the crust and cover the slice with a thin layer of ham grated
or chopped. Chicken is sometimes used, in which case it must
be seasoned slightly, and a little ham minced with it is an
improvement. These sandwiches should be small. After the
grated meat is spread on smoothly, roll up like a roll jelly cake
and one after the other wrap tightly in a long, narrow cloth to
keep in shape. Before serving, tie each one with a bit of narrow
ribbon. A party dish.

Steam the brown bread before spreading with butter, and
cutting in the usual way. For filling use grated cheese and
finely chopped nuts well salted.

Chop the halibut fine and remove the tough fibre. Season
highly with cayenne pepper. Rub to a paste with butter and
spread on bread.

One pint of peanuts, remove shucks and peel them; roll
with rolling pin-not too fine. Stir in 1/2 cup, or more if you
wish, of mayonnaise dressing. Cut your bread very thin, spread
with butter, then with the peanut mixture.

Cut thin slices of home-made bread into round, oval and
heart-shaped pieces with cookie cutter, spread with soft butter.
Cover with napkins wrung out of hot water, until thoroughly
steamed. Spread with gooseberry jam, sprinkle heaping teaspoonful of chopped hickory nut meats in the middle of a slice,
cover with the other and press the edges securely together.

Take any kind of meat chopped very fine and mix with an
equal quantity of celery, which should also be chopped very
fine. Slice bread very thin, spread with butter and a very little
French mustard, then spread the chopped meat and celery.

Fresh fish should be flaked fine, seasoned with salt and pepper,
chopped pickle, lemon juice, celery or onion extract, and
mixed with mayonnaise dressing, or moistened with a sauce.
Anchovies, sardines or salt fish are better pounded to a paste and
moistened with lemon juice.

Cut freshly made bread lengthwise of the loaf with a sharp
knife, in thin, even slices, spread with butter before cutting.
They are nicer to discard crust entirely. Then put on a thin layer of
grated ham. Roll up like a jelly-roll. Wrap tightly in a cloth to
keep them in shape until wanted. Serve the same day the bread
is made if possible.

Make a dressing of 1/2 cup of butter, 1 tablespoon of mixed
mustard, 1 of salad oil, a little red or white pepper, a pinch of
salt and the yolk of 1 egg. Rub the butter to a cream, add the
ingredients and mix thoroughly; then stir in as much ham as
will make it consistent, and spread between thin slices of bread.