Luncheons

Cut, one inch thick, three slices each of white and of brown bread. Spread a slice of the white bread with a thick layer of soft butter. Lay on it a buttered slice of brown bread, placing the buttered sides together. Cover the top of the brown slice with butter, and lay on it a buttered slice of white bread, the buttered sides together. You have now three layers of bread, with the brown slice in the middle. Repeat the operation, reversing the order of the white and brown slices. Trim the two piles evenly, and place them in the ice-box under a light pressure. When the butter is well hardened, cut slices an inch thick from the ends of both piles. Butter these slices as before, placing two buttered sides together, and arrange them so that the colors will alternate in squares. The hardened butter holds the pieces together, and if the slices are evenly cut, a checkered square of bread will be the result. Put the bread and butter under a light pressure in the icebox, and when ready to serve cut it into thin slices. BREAD AND BUTTER SANDWICHES It is difficult to butter very thin slices of bread unless the butter is soft. It is well, when making plain bread and butter sandwiches, to whip the butter until it is light, soft, and smooth, and then to spread but one piece of the sandwich. Where filling is used it is not necessary to butter the bread, as oil or butter is used in the paste. No. 1. In circles with nuts. Thin slices of buttered Boston brown bread, or of graham bread, cut with a biscuitcutter into circles one and a half inches in diameter. The meat of one half of an English walnut is placed on the top of each one and held in place with a little butter. No. 2. Brown and white bread combined. Cut into circles two and a half inches or less in diameter thin slices of brown and white bread. Use a buttered round of brown and of white bread for each sandwich. ROLLED OR MOTTO SANDWICHES For rolled sandwiches the bread should be very fresh and moist, and entirely free from crust. As it is difficult to cut fresh bread with a knife, use a loaf which is a day old if a bread-plane is not at hand. Cut it into slices one eighth of an inch thick, using a sharp knife. It will cut easier if the crust is first removed from the loaf. Arrange the slices in a pile and cut them all together into good shape. Wrap the bread in a wet cloth and let it stand in a cool place for two hours. The bread will then be moist and pliable enough to roll without breaking. The slices may be simply buttered, or they may be spread with any mixture desired. If meat or fish is used, it should be reduced to paste by chopping and pounding, and be well seasoned. (See "Century Cook Book," page 364.) Use some butter or oil in the mixture, so the slices will not need to be buttered. Spread the slices with the paste and roll them carefully, then roll each one in a piece of paraffin paper, cut long enough to wrap the sandwich one and a half times, and wide enough to extend an inch over each end. Twist the ends of the paper. Keep the sandwiches in the ice-box until ready to use, and serve them with the papers on. Wrapped sandwiches will keep fresh for forty-eight hours. They are especially suitable for travelers and for picnics. LETTUCE SANDWICHES Cut fresh bread into slices a little more than one eighth of an inch in thickness, using the bread-plane if convenient. Arrange the slices in a pile, and cut the bread into a shape about four by four and a half inches. This removes the crusts and leaves all the slices of exactly the same size. Uniformity in size and shape is one of the points to observe in making sandwiches. Spread the slices lightly with butter [illustration: NO. 197. LUNCHEON OR DINNER ROLLS AND TWISTS BAKED.] [illustration: NO. 198. SODA BISCUITS CUT WITH FLUTED STAMP.] [illustration: NO. 199. STRIPED BREAD AND BUTTER.] p... [illustration: NO. 200. CHECKERED BREAD AND BUTTER.]