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GRUYERE
CHEESE
SANDWICHES.
Spread
your
buttered
slices
of
bread
very
thinly
with
German
Mustard
and
place
between
them
thin
slices
of
Gruyere
(Ementhaler
preferred)
cheese.
One
layer
of
very
thinly
sliced
dill
pickle
may
be
added
if
desired.
FROMAGE
DE
BRIE
SANDWICHES.
Mix
with
the
Fromage
de
Brie
a
soupcon
of
Coleman's
English
Mustard
as
prepared
for
the
table.
Spread
on
the
buttered
bread
slices.
Cut and
make
as
usual.
These
two
sandwiches
are
much
improved
by
using
bread
made
from
the
genuine
"Gluten
Entire
Wheat
Flour."
NEUFCHATEL
CHEESE
SANDWICHES.
Take
a
package
of
imported
Neufchatel cheese
and
mix
well
with
it
a
tablespoonfui
of
quince
jelly.
Spread
quite
thickly
on
the
buttered
bread
slices,
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