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Bread for Sandwiches

As a rule, bread for sandwiches should be twenty-four hours old; but fresh bread, which is more pliable than stale, is better adapted to this use, when the sandwiches are to take the form of rolls or folds. When stale bread is used for rolls or folds, they must be ribbon-tied; or tiny Japanese toothpicks may be made to keep them in shape. The bread may be yeast or peptic bread. It may be white or brown. It is not even essential that the two bits of bread be of the same kind; Quaker, rice, whole-wheat, rye or graham bread is interchangeable with white or brown bread.

After selecting your loaf or loaves, slice in even, quarter-inch slices; then cut in squares, triangles or fingers, or stamp with a round or fancifulshaped cutter. Cutters can be obtained in heart, club, diamond and spade shape, also in racquet shape.

Do not spread butter or filling upon the bread before it is cut from the loaf and into shape.

When so treated, the butter or filling on the extreme edge of the bread is liable to soil the fingers or gloves that come in contact with it.

Cream the butter, using a small wooden spoon for the purpose, and then it can be spread upon the most delicate bread without crumbling.