When this mixture is nearly cold, use it for buttering some thin slices of bread, and, before it is quite cold, sprinkle them with some grated Parmesan cheese.

Put the two slices of bread together and press them, and, when cold,.

cut them into squares or triangles.

Place plenty of fresh green parsley round the dish, and, if you are using hard-boiled eggs for other purposes, take the end of the white of egg, which has a little cup in it not much bigger than the top of the finger, and put a little heap of Parmesan cheese in each cup.

Place a few of these round the base of the dish, on the parsley, in order to show what the sandwiches are composed of.
CREAM-CHEESE SANDWICHES .-- Chop up some of the white part of a head of celery very fine, and pound it in a mortar with a little butter; season it with some salt.