It is a mistaken idea that anybody can make a sandwich. To be sure any one can spread two pieces of bread, place a piece of meat between them and call the result a sandwich; but to make a sandwich that is, at the same time an epicurean poem and an artistic chef d'oeuvre, requires patience and dainty skill.
It is imperative that the bread should be a day old and close grained without air-holes; that the slices should be cut not thicker than one-eighth of an inch; that each slice should be evenly and thinly spread with butter or mayonnaise as may be required, before cutting from the loaf. Take one of these spread slices and place flat on your bread -board; spread with your sandwich mixture, whatever it may be, or with thin slices of meat or cheese; over this
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