NO. 200. CHECKERED BREAD AND BUTTER.
CHECKERED BREAD AND BUTTER
Cut, one inch thick, three slices each of white and of brown bread. Spread a slice of the white bread with a thick layer of soft butter. Lay on it a buttered slice of brown bread, placing the buttered sides together. Cover the top of the brown slice with butter, and lay on it a buttered slice of white bread, the buttered sides together. You have now three layers of bread, with the brown slice in the middle. Repeat the operation, reversing the order of the white and brown slices. Trim the two piles evenly, and place them in the ice-box under a light pressure. When the butter is well hardened, cut slices an inch thick from the ends of both piles. Butter these slices as before, placing two buttered sides together, and arrange them so that the colors will alternate in squares.
The hardened butter holds the pieces together, and if the slices are evenly cut, a checkered square of bread will be the result.
Put the bread and butter under a light pressure in the ice-box, and when ready to serve cut it into thin slices.
NO. 201. BREAD AND BUTTER SANDWICHES.
1. CIRCLES OF BROWN BREAD WITH NUTS. 2. CIRCLES OF BROWN AND
WHITE BREAD COMBINED.
BREAD AND BUTTER SANDWICHES
It is difficult to butter very thin slices of bread unless the butter is soft. It is well, when making plain bread and butter sandwiches, to whip the butter until it is light, soft, and smooth, and then to spread but one piece of the sandwich. Where filling is used it is not necessary to butter the bread, as oil or butter is used in the paste.