CHAPTER XXXIV
SANDWICHES AND CANAPÉS
In preparing bread for sandwiches, cut slices as thinly as
possible, and remove crusts. If butter is used, cream
the butter, and spread bread before cutting from loaf.
Spread half the slices with mixture to be used for filling,
cover with remaining pieces, and cut in squares, oblongs, or
triangles. If sandwiches are shaped with round or fancy
cutters, bread should be shaped before spreading, that there
may be no waste of butter. Sandwiches which are prepared
several hours before serving-time may be kept fresh and
moist by wrapping in a napkin wrung as dry as possible out
of hot water, and keeping in a cool place. Paraffine paper
is often used for the same purpose. Bread for sandwiches
cuts better when a day old. Serve sandwiches piled on a
plate covered with a doily.
Rolled Bread
Cut fresh bread, while still warm, in as thin slices as possible, using a very sharp knife. Spread evenly with butter which has been creamed. Roll slices separately, and tie each with baby ribbon.
Bread and Butter Folds
Remove end slice from bread. Spread end of loaf sparingly and evenly with butter which has been creamed. Cut off as thin a slice as possible. Repeat until the number of slices required are prepared. Remove crusts, put together in pairs, and cut in squares, oblongs, or triangles. Use white, entire wheat, Graham, or brown bread. Three layer sandwiches are attractive when made of entire wheat bread between white slices.