Sandwiches

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By MRS. S. T. RORER
Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread and Bread-Making, and other Valuable Works on Cookery.
Revised and Enlarged Edition
PHILADELPHIA ARNOLD AND COMPANY 420 SANSOM STREET
Copyright, 1894, 1912, by Mrs. S. T. Rorer All Rights Reserved
Printed at the Sign of the Ivy Leaf in Sansom Street, Philadelphia by George H Buchanan Company


Sandwiches may be made from one of three or four kinds of bread; whole wheat bread, Boston brown or oatmeal bread, white bread and rye bread made into square, deep loaves; in fact, all bread used for sandwiches should be made especially for the purpose, so that the slices may be in good form, and sufficiently large to cut into fancy shapes.
The butter may be used plain, slightly softened or it may be seasoned and flavored with just a suspicion of paprika, a little white pepper, and a few drops of Worcestershire sauce.