slices. After being cut, they should be laid out in pairs with
corresponding sides together, so that when they are spread two pieces
that do not fit will not have to be put together.

[Illustration: Fig. 22]

The plan of spreading the end of the loaf and then slicing off the piece
that is spread is sometimes advocated, but it is not recommended, for it
has no special advantage and then, too, the bread is difficult to handle
after it has been spread.

105. No matter what kind of filling is to be used for sandwiches, the
slices are usually buttered before the filling is applied. To make the
butter soft enough to spread easily, it should be creamed with a spoon,
as shown in Fig. 22, but it should never be melted. With the bread
sliced and the butter creamed, one of a pair of slices should be spread
with butter, as in Fig. 23, and the other with filling, and then the two
slices should be put together. After a number of sandwiches have been
made, they should be placed on top of one another and, as shown in Fig.
24, the crusts should be cut from a small pile at one time.

[Illustration: Fig. 23]

Sometimes, if sandwiches are being made in quantity, the butter is
worked into the filling instead of being spread on the bread. As this
plan saves time and does not detract from the food value of the
sandwich, it may be followed whenever it seems advisable.

106. Variety can be obtained from time to time in the shapes of
sandwiches by cutting the bread in different ways. For instance, one