Cheese Salad and Preserves. Epicures have devised a dish which consists of lettuce with French dressing served with cream cheese and thick preparations of currants or other fruits preserved in honey or sugar, which, owing to the fact that the seeds have been extracted by a laborious process, are fairly expensive. The soft cheese often found in market is also relatively expensive. There is a suggestion in this dish, however, for others which are much less costly. Buttermilk cream (see p. 21), or ordinary cottage cheese served with lettuce or other green salad and a small amount of rich homemade preserves, is a combination with much the same character, and also very appetizing. Deviled Eggs with Cheese. In making deviled eggs, either to be eaten alone or upon lettuce leaves in the form of salad, a little grated cheese may be mixed with the yolks in addition to the usual salad dressing and flavorings with which the yolks are mixed. Cheese and Celery. Cut stalks of celery having deep grooves in them into pieces about 2 inches long. Fill the grooves with cream cheese salted or flavored with chopped pimientos, and serve with bread and butter as a salad course or serve as a relish at the beginning of a meal. Although not cheese dishes, strictly speaking, the following salad dressings made with buttermilk cream (see p. 21) may be included in this section. Buttermilk Cream Salad Dressing. ½ cupful of buttermilk cream (see p. 21). 1 tablespoonful of vinegar. ¼ teaspoonful of salt. Cayenne pepper. This dressing is particularly suitable for serving with cucumbers. Buttermilk Cream Horseradish Salad Dressing. To buttermilk cream add a little grated horseradish and vinegar and salt. Serve on whole or sliced tomatoes. Cheese Sandwiches. Mash or grate American cheese, add salt, a few drops of vinegar and paprika, and a speck of mustard. Mix thoroughly and spread between thin slices of bread. Cheese and Anchovy Sandwiches. To the mixture mentioned in the preceding recipe, add a little anchovy essence. Sardines mashed or rubbed into a paste or any other fish paste may be used in a similar way. Pimiento, Olive, and Cheese Sandwiches. These sandwiches are referred to on page 34. Cuban Sandwiches. This sandwich may be described as a kind of club sandwich with cheese. It is usually made large so that it is necessary to eat it with a knife and fork. It may be made in such proportions as to supply a large amount of nourishment. Cut the crusts from slices of bread. Between two slices lay first lettuce with a little salad dressing or salt on it, then a slice of soft mild cheese and finally thin slices of dill pickles or a little chopped pickle. Toasted Cheese Sandwiches.