Egg Sandwich

sandwiches by cutting the bread in different ways.

For instance, one time it may be

cut into strips lengthwise, another time into halves crosswise, and again, diagonally, so as to

form triangular pieces.

To vary the sandwich filling, a lettuce leaf may be placed on the buttered

slice of the bread and the

slice containing the filling put on top of this.

Lettuce used in this way makes a delightful addition to cheese, meat, egg, or vegetable sandwiches.

to be served.

In such an event, they should be kept moistened so that they will be fresh when they are served.

To accomplish this, they may be wrapped first in oiled paper and then in a damp towel, or if oiled paper is not in supply, the towel alone will answer the purpose, provided it is not made too damp and a dry towel is wrapped on * * * * * PREPARATION OF SANDWICHES BREAD-AND-BUTTER SANDWICHES and yet something more is wanted than just two pieces of bread

spread with butter and put together.

While bread-and-butter sandwiches are probably the simplest kind that can be made, variety can be obtained in them if the housewife will exercise a little ingenuity.

Fig.

shows what can be done in the way of bread-and-butter sandwiches with very little effort, for the two plates on the left contain sandwiches made merely of bread and butter.

of white bread, or both varieties may be served in the event that some one does not care for brown bread.

make these,

cut slices of bread from a loaf and, by means of a round cutter,

cut them round in

shape .

Out of the top slice of each sandwich, cut a round hole with a small round cutter or a thimble.

After spreading both slices with butter and placing them together,

cut a thick

slice from a stuffed olive and insert this in the hole in the top

slice .

bread in very thin slices, butter them, and then alternate a

slice of white with a

slice of graham until there are three or four layers.

Place the pile under a weight until the butter becomes hard and then cut down in thin slices.

Attractive sandwiches will be the result.

is in the form of checkerboard sandwiches.

These are no more difficult to

make than the ribbon sandwiches, but the slices of the bread must be

cut evenly and all must be of the same thickness.

In addition, the bread should be firm and close-grained and the butter should be put on thickly enough to

make the slices of bread stick together.

Cut three slices each of graham bread and white bread 1/2 inch in thickness.

Spread one side of each slice thickly with butter.

Place a

slice of graham between two slices of white bread and a

slice of white between two slices of graham.

Trim these piles evenly and cut them into 1/2-inch slices.

Butter these slices and put them together so that brown bread will alternate with white and white with brown.

Place the slices under a weight in a cool place until the butter becomes perfectly hard.

Then cut them into thin slices for serving and they will be found to resemble a checkerboard