4 SERVINGS:

8 slices enriched bread
1 tbsp. butter
1/2 lb. ground beef
1/4 c. onion, chopped
2 tbsp. celery, chopped
1 tbsp. prepared mustard
1 c. American cheese, shredded
2 eggs, beaten
1 c. milk

24 SERVINGS:

48 slices enriched bread
1/4 c. butter
3 lbs. ground beef
1 1/2 c. onion, chopped
3/4 c. celery, chopped
6 tbsp. prepared mustard
1 qt. American cheese, shredded
1 dozen eggs, beaten
1 1/2 pts. milk

Spread half of bread lightly with butter. Arrange slices in bottom of 8-inch square baking dish. (For 24, arrange 8 slices in bottom of each of 3 pans, 11 x 16 x 2 1/2-inch.) Toast lightly in moderate 350 degree oven for about 15 minutes. While bread is toasting, brown meat with onion and celery. Mix in prepared mustard. Spread meat mixture over toasted bread. Sprinkle shredded cheese on top of meat. Cover with remaining bread slices to make sandwiches. Combine egg and milk, and pour over bread. Bake in moderate oven (350 degrees) for about 45 minutes.

Note: We thank Rebecca for these Quantity Sandwiches. They all may be made as small tea sandwiches or larger for hungrier folk.

Tips for tea sandwiches: 1) To keep a trayful moist until serving, moisten a clean dish towel, wring almost dry and cover tray or platter of sandwiches and refrigerate. 2) Spread softened butter on bread to prevent fillings from soaking sandwiches.