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It
is
a
mistaken
idea
that
anybody
can
make
a
sandwich.
To
be
sure
any one
can
spread
two
pieces
of
bread,
place
a
piece
of
meat
between
them
and
call
the
result
a
sandwich;
but
to
make
a
sandwich
that
is,
at
the
same
time
an
epicurean
poem
and
an
artistic
chef
d'aeuvre,
requires
patience
and
dainty
skill.
It
is
imperative
that
the
bread
should
be
a
day
old
and
close
grained
without
air-holes;
that
the
slices
should
be
cut
not
thicker
than
one-eighth
of
an
inch;
that
each
slice
should
be
evenly
and
thinly
spread
with
butter
or
mayonnaise
as
may
be
required,
before
cutting
from
the
loaf.
Take
one
of
these
spread
slices
and
place
flat
on
your
bread
-board;
spread
with
your
sandwich
mixture,
whatever
it
may
be,
or
with
thin
slices
of
meat
or
cheese;
over
this
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