Sandwiches

General Rules.

1. Bread should be a day old, unless it is going to be rolled. White, graham, or Boston brown may be used. Sometimes two kinds are used in the same sandwich. Slice as thin as possible, remove crusts if desired, keeping the slices in pairs, then cut the desired shape. To give variety, bread may be cut in fancy shapes, - hearts, triangles, squares, rectangles, circles, etc. The center may be removed from a white bread sandwich with a tiny cutter and the hole filled in with a piece of brown bread the size of the piece removed.

2. Cream the butter by rubbing it against the sides of a bowl with a wooden spoon.

3. Butter one side of the sandwich and put filling on the other side. Press lightly together.

4. Wrap sandwiches in paraffin paper. Large numbers may be placed in a crock and covered with a damp towel and plate.

5. Save crusts of bread. Dry and grate for fine crumbs for croquettes.

6. Meat and poultry fillings are best when the meat is chopped.

7. Serve sandwiches in a basket or on a plate covered with a doily.

Sandwiches

Conveyor of filling: Bread white entire wheat graham Gingersnaps

Boston brown nut raisin cheese fillings are best with gingersnaps

Crackers

Educator fillings cheese marmalade fig

Saltines fillings cheese nut marmalade date

Toast

fillings marmalade fig date salad

Fillings for sandwiches: Meat: ham - chopped, seasoned ham - chopped, sauce tartare ham - chopped, hard-cooked eggs ham - chopped, hard-cooked eggs, white sauce tongue, corned beef, lamb, veal, poultry or a combination of any of the above

Baked beans: Salad: poultry, veal or lamb chopped, celery, mayonnaise, lettuce leaf cucumber, mayonnaise, lettuce leaf egg, mayonnaise, lettuce olive, cream cheese, mayonnaise, lettuce leaf egg, olives, mayonnaise, lettuce leaf lobster, celery, mayonnaise, lettuce leaf shrimp, celery, mayonnaise, lettuce leaf tuna fish, celery, mayonnaise, lettuce leaf salmon, celery, mayonnaise, lettuce leaf lettuce, mayonnaise lettuce, mayonnaise, sliced tomatoes

Cheese: American cheese - moistened with vinegar, anchovy essence, or sardine paste American cheese sliced; dill pickles sliced, highly seasoned cream cheese - moistened with cream cream cheese - moistened with mayonnaise cream cheese, pimento cream cheese, walnuts or peanuts cream cheese, olives cream cheese, French dressing, pecans cream cheese, green and red peppers cream cheese, dairy cheese grated, highly seasoned cottage cheese, green peppers cottage cheese, parsley finely chopped

Nut: walnuts or any nuts chopped, cream walnuts or any nuts chopped, mayonnaise

Sour: sweet pickles, olives, red pepper, dressing sour pickles, green pepper, celery, dressing olives, celery, red pepper, dressing cucumber, green pepper, mayonnaise chives, tomato, cut fine, cucumber

Miscellaneous: chopped dates, cream cheese sweet chocolate; preserved ginger, chopped, moistened with ginger sirup chopped dates, walnuts or any other kind of nut jelly, walnuts preserved ginger, walnuts figs, raisins, dates, nuts peanuts, raisins orange marmalade, nuts prunes, walnuts, lemon juice