buttering it. This is much better than toast moistened with boiling water.
8. The sandwich.—The sandwich is a convenient way of serving bread and other foods away from the table, for picnics, teas, and receptions.
To prepare the bread.—Either white or brown bread may be used. Select a well-shaped loaf of fine grain that will not crumb when it is sliced. Cut off the end of the loaf, spread the loaf evenly with butter, cut a thin slice, butter again, and so on. The butter should be softened. Be careful to spread it evenly and see that it is near the edge of the bread. Sandwiches may be made either with or without the crust. If the crust is to be removed, cut it off the loaf before buttering and slicing.
The filling.—There is an endless variety of filling possible for sandwiches, from slices of meat and poultry, which make a substantial luncheon for picnics, to the dainty fillings used for afternoon teas and receptions. A crisp bit of lettuce leaf with Mayonnaise dressing is always acceptable. Cream cheese mixed with nuts and raisins is a good filling. For a sweet sandwich, jam or jelly may be spread on the slices and possibly a small amount of cream cheese put between. You can invent many combinations.
The shape of the sandwich may be oblong, triangular, or round. The round sandwich is cut with a sharp cooky cutter. The pieces remaining may be dried and used for bread crumbs. The crusts may always be utilized in this way.
9. Croutons.—Cut a slice of bread a day old 1⁄2 inch thick. Spread with soft butter, cut off the crust, put the slices in a pan, cut in cubes and set the pan in the oven until the croutons are brown.
EXERCISES
1. What is a standard for good bread?
2. Describe a perfect loaf.
3. How do climate and method of raising affect the composition of wheat and flour?