Method.

Use white, brown, graham, or entire wheat bread, cut into very thin slices, spread each slice with any of the Flavored Butters or soft plain butter, spread one slice with the mixture, cover with the other slice, press together, cut in fancy shapes, or roll. Wrap in waxed paper until ready to serve.

Bread may be baked purposely for sandwiches by filling baking-powder boxes half full of dough, let rise, and bake. Rolls may be used for afternoon receptions, picnics or chafing-dish suppers. Cut out a piece from the tap, remove crumbs, leaving a shell, butter inside, fill with the mixture or salad, put on cover, and wrap each one in waxed paper until required. Sandwiches for afternoon tea should be very small and always served on a dainty doily in a pretty plate or dish.