CHAPTER XII
SANDWICHES
The best sandwiches are made from bread which is fine grained and one day old.
Always cream the butter for buttering the bread.
Spread the loaf with butter before cutting the slice from the loaf. Cut each slice as thin as possible. After cutting, spread the slice with the sandwich mixture, and cover with another slice. Press the slices together firmly; cut off all crust and cut in rounds, triangles, or any shape desired.
Keep sandwiches wrapped in a cheese cloth which has been thoroughly dampened with cold water, and pack in a closed box until ready to use.
Anchovy Sandwiches
Remove the bones from one dozen anchovies; add the yolks of three hard-cooked eggs, and pound to a paste.
Mix two tablespoons Parmesan cheese with a few grains of cayenne; add to anchovy mixture, with enough cream to make of the consistency to spread.
Use for a filling between slices of buttered white bread.