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Sandwiches and Fillings
The choice and preparation of the bread is
very important if the sandwich is ·to have
"class." Toasting bread should be 1or2 days
old, of firm, close texture. Before slicing, re–
move crust. Cut slices thin,
~
inch. If loaf
does not cut smoothly crosswise, slice length–
wise. White bread makes the best toast and is
best for sandwiches. Non-toasted sandwich
bread should' be
1
day old.
.
· Toast should be made quickly. A hot fire
is necessary to avoid hardening. Charred
toast should be discarded or carefully scraped.
Butter should be spread uniformly and
to
the edges.
Shape is a matter of taste and style. Bis–
cuit and cooky cutters provide some attractive
shapes. Small sandwiches are preferable, as
they are easy to handle. A sharp knife, after
the sandwich is made, can be employed for ·at–
tractive and convenient shapes.
The preparation of the bread determined–
whether Toast or Non-Toast, shaped to suit,
one- two- or three-decker-the host can
.master his sandwich making from the
follow:-
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