Make the bread twentyfour hours before it is required and try to have it finegrained. Fill the cans half full of dough and set to rise. When almost at the top of the tins put to bake with the lids off. When you have brown bread mixture, fill threequarters full it does not rise so much as bread which has yeast in it. Slip the small loaves out of the tins as soon as taken from the oven or steamer and set on a wire stand to cool; then wrap in towels and put away in the breadbox until required.

The next consideration is the butter. Put a pound of butter (if you have many sandwiches to make) in a mixing bowl and with a slitted wooden spoon beat it thoroughly to a fine, light cream, exactly as for cake making. The butter is much easier to spread, it is more economical, then it is ready to divide into portions and blend with anything to make what is called a flavored butter, the most delicate of all fillings.

Before preparing the sandwiches, if they are to be used at a luncheon or entertainment where other dishes accompany them, be careful that the flavoring is different from the salad with which they are served. It is really in better taste to offer nothing with a salad or cold meat except plain sandwiches of bread and butter; still, fashion seems to demand a flavored nibble as a salad accompaniment. Fish, lobster, or shrimp salads are most appetizing with sandwiches of Boston brown bread holding a tender lettuceleaf or a sprig of watercress dipped in mayonnaise. Serve sandwiches of mild cheese flavored by mustard or vinegar with green salads.

White bread sandwiches holding tender young nasturtium leaves between the buttered folds go well with salads of meat or fish. Garnish a plateful of this variety with a few nasturtium leaves and blossoms. Finely cut peppergrass, chives, endive, or celery are all fitting accompaniments to sandwiches, which are offered with a meat or chicken salad. Cucumbers and tomatoes thinly sliced and spread with mayonnaise make a delicious bite between buttered bread. Cut with a small cookie cutter rounds of bread, slightly larger than the slice of tomato or cucumber, and pot the vegetable between them. These, as well as the herb sandwiches, must not be made until immediately before serving.

A Slitted Wooden Spoon.

Cheese, which is generally the first course in a sandwich menu, may be spread between folds of white, graham, or entire wheat bread or delicate crackers. Roquefort, from age DE Brie, or any of the stronger cheeses, may be flavored with finely chopped chives or parsley and creamed butter. Combine with a milder cheese, chopped olives, walnut meats, anchovy essence and a dash of mustard, paprika, and salt. Grate hard cheese and mash soft cheese with a spoon, afterward rub to a paste with mayonnaise or butter and flavoring. The delicious little cream or Chatelaine cheeses may be blended with chopped walnuts, given a bit of seasoning by Parmesan cheese, also a hint of lemonjuice and paprika.

Under the head of sandwiches is a long list of possibilities. They include meat, fish, egg, as well as fillings obtained from chopped olives and pickles, or some strong seasoning, curry, caviare, or anchovy. For all sorts of meat use a chopper, grinding with the finest knife. It provides a paste which, blended with mayonnaise, is as easy to spread on bread as butter. Scores of receipts might be offered to direct this blending process, but the clever cook, with her own palate as criterion, can easily adapt a few suggestions to the materials on hand.

Chicken combines well with celery, chopped nuts, and olives. The most delicate chicken sandwich I know is seasoned with celery salt and moistened with thick whipped cream instead of mayonnaise. Ham paste is blended with mayonnaise, mustard, chopped olives, and gherkins. Veal paste may be seasoned like chicken indeed one can scarcely tell the difference between the two filling's. Roast beef, corned beef, lamb, and poultry paste make good sandwiches. If you have not enough of one meat add to it another which harmonizes in flavor; for instance, veal goes well with any sort of poultry, while tongue and ham make a good mixture. If remains of roast beef, lamb, or corned beef are small, chop and blend each separately; nothing seems to assimilate well with redblooded meats. Use mustard, a few drops of onion extract, and chopped pickles as flavoring.

They are better moistened with creamed butter than with mayonnaise. Put lobster, shrimp, or crab meat through the chopper. Cold fish or canned salmon is better delicately picked to flakes with a fork. Sardines, anchovies, and salt fish make tasty picnic sandwiches. Pound them to a paste and give a touch of acidity by lemonjuice or chopped pickle. Eggs should be hardboiled; allow to become thoroughly cold, then put through a chopper, mix with mayonnaise or butter and season well.

Then one comes to sweet sandwiches the variety is almost unlimited. Figs, dates, prunes, raisins, nuts, preserved ginger, and candied peel are some of the fruits which may be chopped, sweetened, moistened with whipped cream, lemon, orange, or pineapple juice and spread between folds of white bread. When preparing them for an entertainment, cut heart, diamond, or club shaped, and on top of each lay something which suggests the filling an English walnut meat, a shred of green citron peel, or half a maraschino cherry, dipped in icing to make them stick. When you wish to roll sandwiches, use fresh bread, spread very lightly with the filling and pin into shape with a fine toothpick.

Fancy SandwichCutters.

It is quite easy to keep sandwiches fresh some hours before they are required. Wring a napkin as dry as possible from hot water a good plan is to put it through the wringer wrap the sandwiches in it very carefully, then cover in a stone jar or something which will exclude the air.