these same materials may be used, as also lady-fingers
(white or yellow), macaroons or sweet wafers.

=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 fanciful-shaped 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.

=The Filling.=

Anything appropriately eaten with the _covering_ may be used for the
_filling_ of a sandwich. In meats, salted meat takes the lead in popular
favor; when sliced the meat should be cut across the grain and as thin
as possible, and several bits should be used in each sandwich, unless a
very small, aesthetic sandwich be in order. Tongue and corned beef,
whether they be used in slices or finely chopped, should be cooked until
they are very tender. When corned beef or ham is chopped for a filling,
the sandwich is much improved by a dash of mustard; Worcestershire or
horseradish sauce improves a filling of roast beef or boiled tongue;
while chopped capers, tomato sauce, catsup or a cold mint sauce is
appropriate in sandwiches made of lamb; celery salt, when the filling is
of chicken or veal, and lemon juice, when the principal ingredient is
fish, are _en rapport_.

The flavor of a few drops of onion juice is relished by many in any kind
of fish or meat sandwich, while others would prefer a few grains of
fine-chopped parsley.

When salad sandwiches are to be prepared, chop the meat or fish ver