place another spread slice cut from the loaf. Trim off every vestage of crust and press firmly together with a broad-bladed knife.
Cut your sandwiches lengthwise and crosswise, divide each quarter diagonally, making triangles, trimming off carefully all protruding edges of filling. Pack them in a tin bread-box and cover with a towel damped with a very weak solution of brandy and water, in order to keep them moist until ready to serve.
We would like to say in addition, that if unsalted butter can be obtained it is preferable, both on account of its more dainty appearance and delicate flavor. If it cannot be obtained use the best creamery.
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