BREAD, WITH CREAM CHEESE FILLING—­For this use the steamed Boston brown bread and a potato loaf of white.  Take the crust from the white loaf, using a sharp knife.  Then instead of cutting crosswise cut in thin lengthwise pieces.  Treat the brown loaf in the same way.  Butter a slice of the white bread on one side and do the same with a brown slice.  Put the two buttered sides together with a thin layer of fresh cream cheese between.  Next butter the top of the brown slice of bread, spread again with cream cheese and lay a second slice of buttered white bread on top.  Repeat until there are five layers, having the white last.  Now with a sharp knife cut crosswise in thin slices.  Sometimes the cream cheese filling can be varied with chopped pistachio nuts or olives, or it can be omitted entirely.  In any case, it is delicate and appetizing.

CHEESE CROQUETTES—­Cut one pound of American cheese into small dice.  Have ready a cupful of very hot cream sauce, made by blending a tablespoonful each of flour and butter, and when melted adding a scant cup of hot milk.  Stir until smooth and thickened.  Add the cheese to this sauce, also the yolks of two eggs diluted with a little cream.  Stir the whole and let it remain on the stove a moment until the cheese gets “steady.”  Season with salt, red and white pepper, and just a grating of nutmeg.  Put this mixture on the ice until cold, then form into small croquettes and roll in fine bread or cracker crumbs.  Dip in beaten egg, then again roll in the crumbs, drop into boiling fat and cook to a golden brown.

CHICKEN AND PIMENTO SANDWICHES—­Add to finely minced chicken, roasted or boiled, an equal amount of pimentos.  Moisten with mayonnaise and spread between wafer thin slices of white or brown bread.  A leaf of lettuce may also be added.

CRESS SANDWICHES—­Take thin slices of rare roast beef and cut into small pieces.  Add an equal quantity of minced watercress dressed with a teaspoonful of grated horseradish, a little salt and paprika to season, and enough softened butter or thick cream to moisten.  Blend the ingredients well, and spread between thin slices of buttered graham or whole wheat bread.  Cut in neat triangles, but do not reject the crust.

BANANA SANDWICHES—­Remove the skin and fibers from four bananas, cut them in quarters and force through a ricer.  Mix with the pulp the juice of half a lemon, a dash of salt and nutmeg and set it away to become very cold while you prepare the bread.  This should be cut in very thin slices, freed from crusts and trimmed into any preferred shape.  Slightly sweeten some thick cream and add a speck of salt.  Spread the bread with a thin layer of the cream, then with the banana pulp put together and wrap each in waxed paper, twist the ends, and keep very cold until serving time.

GERMAN RYE BREAD SANDWICHES—­Put between buttered slices of rye bread chopped beef, cheese or chicken, and cover with finely chopped pickle, dill or the plain sour pickle.  Another variation of the German sandwich is a layer of bologna sausage, then a thin layer of pumpernickel covered with another thin slice of rye bread.  Cut into strips half an inch wide and the length of the slice.