time it may be cut into strips lengthwise, another time into halves
crosswise, and again, diagonally, so as to form triangular pieces. To
vary the sandwich filling, a lettuce leaf may be placed on the buttered
slice of the bread and the slice containing the filling put on top of
this. Lettuce used in this way makes a delightful addition to cheese,
meat, egg, or vegetable sandwiches.

[Illustration: Fig. 24]

107. It is often necessary to make sandwiches some time before they are
to be served. In such an event, they should be kept moistened so that
they will be fresh when they are served. To accomplish this, they may be
wrapped first in oiled paper and then in a damp towel, or if oiled
paper is not in supply, the towel alone will answer the purpose,
provided it is not made too damp and a dry towel is wrapped on
the outside.

* * * * *


PREPARATION OF SANDWICHES

BREAD-AND-BUTTER SANDWICHES

108. Often it is desired to serve bread and butter with a certain dish
and yet something more is wanted than just two pieces of bread spread
with butter and put together. While bread-and-butter sandwiches are
probably the simplest kind that can be made, variety can be obtained in
them if the housewife will exercise a little ingenuity. Fig. 25 shows
what can be done in the way of bread-and-butter sandwiches with very