little effort, for the two plates on the left contain sandwiches made
merely of bread and butter.

[Illustration: Fig. 25]

109. ROUND SANDWICHES.--The round sandwiches on the rear left plate in
Fig. 25 can be made of brown bread or of white bread, or both varieties
may be served in the event that some one does not care for brown bread.
To make these, cut slices of bread from a loaf and, by means of a round
cutter, cut them round in shape. Out of the top slice of each sandwich,
cut a round hole with a small round cutter or a thimble. After spreading
both slices with butter and placing them together, cut a thick slice
from a stuffed olive and insert this in the hole in the top slice.

110. RIBBON SANDWICHES.--The sandwiches on the plate in front in Fig.
25 are known as ribbon sandwiches. To make these, cut white bread and
graham bread in very thin slices, butter them, and then alternate a
slice of white with a slice of graham until there are three or four
layers. Place the pile under a weight until the butter becomes hard and
then cut down in thin slices. The attractive sandwiches here shown will
be the result.

111. CHECKERBOARD SANDWICHES.--Another way of serving bread and butter
is in the form of checkerboard sandwiches. These are no more difficult
to make than the ribbon sandwiches, but the slices of the bread must be
cut evenly and all must be of the same thickness. In addition, the bread
should be firm and close-grained and the butter should be put on thickly
enough to make the slices of bread stick together. Cut three slices each
of graham bread and white bread 1/2 inch in thickness. Spread one side
of each slice thickly with butter. Place a slice of graham between two