102. For sandwich making, bakers often sell special sandwich bread. Some
persons prefer sandwiches made of such bread, but, as a rule, it will be
found easier to use the ordinary bread baked by the baker or bread that
is baked in the home for this purpose. When bread is being made for
sandwiches, a good plan is to give the dough a little additional
kneading and, toward the end of the kneading, to work in a small amount
of flour, perhaps a little extra sugar, and, if desired, an egg. Then,
if it is not allowed to rise as much as usual, it will make a bread that
is finer in texture and easier to handle.

103. UTENSILS FOR SANDWICH MAKING.--Very few utensils are required for
the making of sandwiches, but those which are used must be of the right
kind if well-made sandwiches are desired. To cut the bread, a large
sharp knife must be used, for, generally, the bread is required to be
cut thin and this cannot be done successfully unless the knife is
sufficiently sharp. In addition, a case knife or a small spatula is
needed for the spreading of the bread. If sandwiches in any quantity are
to be spread with a filling besides butter, two case knives or a case
knife and a spatula should be provided.

104. MAKING SANDWICHES.--The point that should be remembered about
sandwiches is that they should be as dainty as possible. Therefore, the
[Illustration: Fig 21] bread should usually be cut thin and the crust
should be removed. If a large number of sandwiches are to be made, it is
often a good idea to remove the crust from the loaf, as shown in Fig.
20, before slicing the bread. More frequently, however, the cutting is
done first, as in Fig. 21. Then after the bread is spread, the crust is
removed from a pile of slices at a time. A little difficulty will be
experienced in making sandwiches unless care is taken in matching the