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64 FRIENDLY CIRCLE—1949

Potato Soup

6 medium potatoes, 1 onion, 2c. boiling water, about 2 c.
milk, celery leaves or celery salt, salt, 2 tbsps. butter. Peel
and dice potatoes and onion, place in pan with water, celery
leaves and salt and boil till they can be mashed or strain if
desired. Add milk to make the right consistency, adding
slowly and stirring. Add butter. May add % c. grated cheese
before serving. —Betty Anderson.

Cheese Sandwich Filling
5 hard boiled eggs mashed fine, 4 lb. cheese, 1 sm. can
pimento, pinch salt, a few olives or pickles. Chop all fine,
blend with your favorite salad dressing. —M. Coleman.

Cheese Filling
3 eggs, 44 c. Sugar, 1 c. mild vinegar, 1 dsp. flour, dsp.
mustard, 4 c. cream, | tsp. salt. Cook until thick, add about a
\Y% |b. grated cheese and sm. can pimento. —M. Coleman.

Cocktail Spread
2 pkgs. Philadelphia cheese, 1 sm. can anchovies, Mix
well, season with Worcestershire sauce and paprika. Serve on
potato chips or crackers, or toasted bread strips.

Spreads for Sandwiches
4c. peanut butter, 4 c. cream, 4% c. orange marmalade.
Mix p. butter with cream, thin on bread and cover with
marmalade.

Pit dates, chop to smooth paste, moisten with fruit juice.

Egg and lemon filling: To 1 grated hard boiled egg add
1 tsp. creamed butter, 1 dessertspoon lemon juice, salt and
paprika.

Put ham and celery through chopper, add onion juice
and dressing.

Mash spork, or any of that type of meat, add salt and
pepper, 1 can mushroom soup. Cut bread in squares, butter,
add mixture, roll up and insert toothpick to keep sides to-
gether and while kettle is boiling, put squares in quick oven,
until delicately browned.

Mix shrimps, olives and salad dressing. Chop shrimps and
olives fine.

Mix 1 sm. can salmon, 2 hard boiled eggs, 2 sm. sweet
pickles, 1 sm. sour pickle, 2 tbsps. minced celery. Mix well.

Put dates, raisins and nuts through food chopper, mois-
ten with fruit dressing, spread on brown bread.