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Bread and Butter Checkers

For the checkers use a loaf of brown bread and a loaf of white bread. First cut loaves into inch thick slices. Butter the slices thickly with soft butter. Lay a brown slice on a white slice, with the buttered sides together, butter the top of the brown side and repeat, reversing the colors. Make two piles with the colors reversed. Trim the crusts off the two piles evenly. Put them in the ice box under a light weight. When the butter has set, cut slices an inch thick from both piles; butter these slices with soft butter, place them together; arrange the colors so they alternate. Two squares deep and four squares long is a good size. Put the bread again into the ice box under a light weight and when wanted cut slices desired thickness so the slice will be made of alternate brown and white squares.