STRIPED BREAD AND BUTTER
For First Course with Oysters and Clams on the
Half Shell. For Fish and Salad Courses,
also for Afternoon Tea
Cut white and any kind of brown bread into slices from three eighths to half an inch in thickness. Spread each slice generously with butter which is soft enough to spread easily. Lay the slices together in alternating colors, two buttered sides coming together in each layer. When the pile of buttered slices is three and a half to four inches high, cut it into good shape, removing the crusts. Place the bread between two plates under a light weight and set it into the ice-box to harden the butter. When ready to serve, cut it into slices about as thick as the original slices, and then into strips.
NO. 200. CHECKERED BREAD AND BUTTER.