SANDWICHES
Use bread that is at least a day old. Spread the butter smoothly on the loaf; if it is too cold to spread well, warm it a little; slice thin, with a sharp knife; spread one slice with the filling, lay on another, press together, and trim off the heavy part of the crust; cut in two pieces, or, if the slices are very large, in three. Put two or three sandwiches of the same kind together, and wrap in paraffin paper.
MEAT SANDWICHES
Take any cold meat, cut off the gristle and fat, and put it through the meat chopper. Add a pinch of salt, a pinch of dry mustard, a shake of pepper, and, last, a teaspoonful of melted butter; press into a cup, and put away to grow firm.
"Now you see the nice thing about this rule is, that any sort of cold meat will do to use, and if you have bits of two or more kinds, you can use them together. There are those beefsteak ends; all you have to do is to follow your rule, and they will make as good sandwiches as anything else."
"But, Mother, if you had nice roast-beef slices, you would not chop those up, would you?"
"No, indeed! I would make sandwiches of plain bread and butter and put the slices of meat in by themselves. But chopped meat makes better sandwiches than slices of meat between bread."
"But what do you make sandwiches out of if you don't use meat? I think plain bread and butter is horrid for lunches."
"Oh, there are plenty of other things to use; see, here are your next rules:"