There are two types of sandwiches in common use: the substantial sandwich, which makes the main dish for luncheon or supper; and the small, dainty sandwich, served at afternoon teas and receptions.

Breads of all kinds may be used for sandwiches: white and dark yeast breads, and quick breads made with baking powder or soda. The latter do not slice as well, but otherwise make very satisfactory sandwiches. To use with meat or fish, a bread made without molasses or a noticeable amount of sugar should be chosen. Yeast bread should be twenty-four hours old; quick breads from twelve to twenty-four hours old.

Except for formal occasions, crusts should not be removed. For that reason, bake bread to light rather than dark brown, and bake in pans that make slices of desirable shape and size. For teas and receptions, the bread should be sliced as thin as possible; for substantial sandwiches, cut it from one-fourth to one-third inch in thickness.

Cream thoroughly butter or any kind of margarine; spread the bread evenly to its very edge, but for receptions and teas, be careful that there is no butter on the edge to soil gloves. Cover the bread evenly to the very edge with as thick a layer of filling as circumstances permit. It should not soak through or run over the edge, but should be sufficient to flavor the sandwich well, or to furnish the desired amount of food material if it is the main dish. Unless meats are very tender, they should be chopped rather than sliced.

Sweet sandwiches are served as dessert for supper or luncheon, with or without tea or chocolate. They are particularly nice for picnics.

If sandwiches are to be kept any length of time, wrap in oiled paper, or cheesecloth wrung out of cold water, and keep in closely covered tin box or jar.