Preparation: Slice white or brown bread into thin slices. Spread with butter, mayonnaise and finely chopped eggs; press two slices together and trim into desired shapes. This is a wonderful improvement over the ordinary rather tasteless sandwiches made with butter alone. No. 2—CELERY SANDWICHES. Preparation: Chop celery fine and add mayonnaise to taste. Spread on buttered bread and remove crusts. Cut in narrow strips and serve garnished with celery tips. No. 3—OLIVE SANDWICHES. Preparation: Mix cream cheese smooth with mayonnaise dressing, add a dozen chopped olives and use as a filling for bread and butter sandwiches. No. 4—CHICKEN SANDWICHES. Preparation: Made the same as veal sandwiches. Always remember to prepare the bread as for bread and butter sandwiches. Put finely chopped cucumbers on top. No. 5—VEAL SANDWICHES. Preparation: Spread bread with butter and mayonnaise. Place a layer of chopped meat and a layer of chopped cucumbers or olives between the slices. No. 6—EGG SANDWICHES. Preparation: Use hard-boiled eggs. Chop finely and mix with mayonnaise dressing. To this may be added a finely chopped pickle, a little ham, sardines mashed to a paste or shredded lettuce. Spread on bread and butter sandwiches. No. 7—PEANUT SANDWICHES. Preparation: Spread butter on bread and add peanut butter; put a lettuce leaf between. No. 8—CORNED BEEF SANDWICHES. Preparation: Chop cold corned beef to a fine paste; mix with a little mayonnaise dressing. Beat the mixture until smooth and well blended and spread evenly on buttered bread. CHAPTER 24. THE MENU. Family Dinner. A Menu for one day in a Month. JANUARY. Oxtail soup. Fried whitefish. Small potato balls. Head lettuce. Fillet with champignons. Asparagus. Riced potatoes. Mixed salad. Vanilla ice cream with hot chocolate dressing. Coffee and cake. FEBRUARY. Grape fruit. Chicken soup. Meat patties. Tongue ragout with dumplings and puff paste scallops. Tomato salad with boiled mayonnaise dressing. Rabbit roast with apple sauce and red cabbage. Orange cream. Coffee. MARCH. Oyster soup. Fine ragout in shells. Asparagus with tongue. Lamb crown roast with turnips and mashed potatoes. Chocolate pudding with vanilla sauce. Coffee. APRIL. Bouillon in cups. Bread sticks. Fish in red wine sauce. Fried potatoes. Chicken salad. Fillet beefsteak with sliced goose liver. Macaroni with tomato sauce. Cold rice pudding with peaches and whipped cream. MAY. Vegetable soup. Lamb roast. Stuffed potatoes. Spinage. Green asparagus with salmon. Fried pigeons with gooseberry jam. Cheese, tart and coffee. JUNE. Tomato soup. Ham noodles. Roast beef with fried potatoes and cauliflower. Asparagus salad. Strawberry ice with macaroons. Bread and butter and cheese. Coffee. JULY.