Sandwiches deserve to be more generally used than as mere adjuncts to the luncheon or picnic basket or accessories to afternoon tea. Made of wholesome bread, spread with delicious butter, and filled with savory meat, cheese or nuts, the sandwich affords a perfectly balanced meal in itself.

To this end sandwiches may be divided into four classes:

First: The open sandwich or canape, which has been treated in the chapter on Appetizers.

Second: Substantial luncheon or supper sandwiches, such as Club Sandwiches.

Third: A dainty sandwich, containing only a bite or two, used at teas and receptions.

Fourth: The sweet sandwich, which is sometimes used as a dessert substitute.

Bread is twenty-four hours old before it will slice well for sandwiches. In making substantial sandwiches for home meals and for lunch boxes, leave the crusts on and spread the slice out to the edge with butter - then the crusts will surely be eaten. However, for dainty afternoon sandwiches, the crusts should be removed. In making sandwiches with the crusts on, it is easier to butter the loaf, slice by slice, before cutting. But in making daintily-shaped sandwiches this means a great waste of butter, and it is better to shape the bread before spreading. The butter should be beaten to a cream, as in making cake, and in many cases the sandwich filling may be beaten into the butter to good advantage, thus making necessary only one spreading. In case great economy is being practised, a good oleomargarine may replace butter in sandwich-making.

Occasionally, flavored butters are used in sandwiches which are to be served with fish, cocktails or salads.

Sandwiches may be served on doily-covered plates or in the newer sandwich trays or baskets. However, sweet and savory sandwiches should not be mixed. Savory sandwiches may be garnished with radish roses, celery tips, heart leaves of lettuce, etc., whereas sweet sandwiches may be appropriately garnished with flowers.

In the following recipes many of the substantial sandwich fillings may be adapted to small and dainty sandwiches, by reducing the quantities, slicing the bread very thin, and making sure that the filling itself is very smooth and pasty. The substantial sandwich should be made coarser in character, as otherwise it is liable to be eaten too quickly. It is necessary to have a very smooth filling in order to spread the dainty sandwich smoothly.

After the sandwiches are made they may be kept moist for some time, if wrapped carefully in parafflne paper and stored in a tightly closed utensil. Or, they may be kept even over night, if wrapped in a napkin wrung out of hot water, and then set in a closed tin box or jar.

Sweet sandwiches may take the place of cake at many meals, and they are a good vehicle for utilizing stale sponge or angel cake which may be toasted; for the utilizing of left-over frosting, together with crackers, or for the making of a quick sweet combination, such as dates and saltine crackers. These sweet sandwiches are particularly delicious with hot cocoa or chocolate, or with a fruit "ade" for the piazza luncheon.