- Bread for sandwiches should be of fine even grain and twenty-four hours old, except for rolled sandwiches, then it must be moist enough to be pliable.
- Sometimes it is well to wrap the loaves to be used for sandwiches in damp cloths for three or four hours before preparing.
- Dip the knife into hot water for slicing moist bread.
- Thin, fresh crisped crackers or wafers are nice for sandwiches when they are to be served right away, so they will not lose their crispness. Wafers of pastry are suitable for some sandwiches.
- Small round tins, like baking powder cans, are nice to bake bread in for sandwiches. Be careful not to bake it too hard.
- Do not cut the crust from the bread as a rule; it is the sweetest and most wholesome part of the bread and the slices look so "naked" without it.
- Unless the loaf is of the regular sandwich style, cut it in two in the middle, spread each cut surface, if butter is to be used, and cut off a thin slice from each half loaf. Cover one slice with the sandwich filling and lay the other on top of that, pressing well together. Cut into triangles, squares or strips. Continue cutting slices from each half loaf, then they will fit.
- For rolled sandwiches, the crust will have to be cut off unless it is very pliable. Cut slices thin, spread with the desired filling and roll as close as possible. If they should not stay together well, fasten with sharp pointed Japanese toothpicks They may be tied with baby ribbon.
- Steam figs, seeded raisins and dates and grind in food cutter for sweet sandwiches-Scrambled eggs are better in sandwiches than hard boiled. Hard boiled eggs may be rubbed to a paste in a mortar, with butter and salt.
- When mayonnaise dressing is used, put sandwiches together just before serving.
- Onion sandwiches, when carried, must be packed in a close covered box by themselves.
- To keep moist, cover plate with lettuce leaves, lay sandwiches on and cover with dampened lettuce leaves. Or, cover plate of sandwiches with a towel wrung out of cold water and set in cool place. Or, wrap sandwiches in a damp napkin or waxed paper and place in close covered tin box or stone jar and set in cool place. It is better to have everything ready and put the sandwiches together just before serving.
- Garnishing - Sandwiches are much more attractive if a few sprays of parsley are placed around the edges before the second slice of bread is laid on. Sprigs of celery or small spinach leaves may be used, or a narrow strip of lettuce may be laid around the edges, so that it will look like a dainty ruffle of green.
- Plates of sandwiches may be garnished with chervil, parsley, lettuce, celery or carrot tops, ferns, leaves or flowers.