FRENCH FRIED TUNA SANDWICHES

1 734-0z. can tuna fish V4 cup mayonnaise

1 cup chopped celery 8 slices day old bread
2 tsps. grated onion ) cup milk

6 tbsp. grated cheese 2 eggs

V4 tsp. salt 2 tbsp. fat

Dash of pepper

Drain and flake fish. Combine with onion, cheese, salt, pepper
and mayonnaise and make sandwiches. Add milk to eggs, beat till
well blended. Dip sandwiches in egg-milk mixture. Fry in fat till
golden brown on both sides.

Margaret Peterson

CHEESE FILLING

(For rolled cheese sandwiches or plain cheese sandwiches)
4 lb. grated cheese ] tbsp. cream or canned milk
Y2 cup butter or margarine 1 egg white (unbeaten)

Cream cheese and butter together well. Add other ingredients
and beat to a paste.
Ruth Prunkle

TOMATO AND CHEESE SANDWICH SPREAD

Y |b. grated cheese 1 beaten egg (or 2)
2 large tomatoes (you may use’ 1 tbsp. milk
tomato sauce )
2 or 3 tbsp. shredded onion Salt and pepper
1 tsp. mustard

Put grated cheese, tomato pulp, onion, mustard, egg, milk,
butter, salt and pepper in greased casserole. Top with skins of toma-
toes with outside of skins facing up. Bake in moderate oven (350°)
until set when tested with knife.

This sandwich spread will keep for days in the frig. More
onion and mustard may be added if you prefer.
E. Marjanen

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