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place
another
spread
slice
cut
from
the
loaf.
Trim
off
every
vestage
of
crust
and
press
firmly
together
with
a
broad-bladed
knife.
Cut
your
sandwiches
lengthwise
and
crosswise,
divide
each
quarter
diagonally,
making
triangles,
trimming
off
carefully
all
protruding
edges
of
filling.
Pack
them
in
a
tin
bread-box
and
cover
with
a
towel
damped
with
a
very
weak
solution
of
brandy
and
water,
in
order
to
keep
them
moist
until
ready
to
serve.
We
would
like
to
say
in
addition,
that
if
unsaltecl
butter
can
be
obtained
it
is
preferable,
both
on
account
of
its
more
dainty
appearance
and
delicate
flavor.
If
it
cannot
be
obtained
use
the
best
creamery.
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