This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
REMOVE crusts from a white and graham loaf and cut each in thin slices, lengthwise. Shape with round, round-fluted, elliptical, cutlet-shaped, square or oblong cutters. Spread one-half the pieces generously with butter, which has been worked until creamy. From remaining pieces cut out shapes, using small flower, animal or fancy cutters, and refill cuts thus made with similar cuts of bread of contrasting color. Put together as shown in illustration and wrap in cheese-cloth wrung out of hot water to keep moist until serving time.
Kindergarten Sandwiches in the Making. - Page 381.
Kindergarten Sandwiches. - Page 381.