slices of white bread and a slice of white between two slices of graham.
Trim these piles evenly and cut them into 1/2-inch slices. Butter these
slices and put them together so that brown bread will alternate with
white and white with brown. Place the slices under a weight in a cool
place until the butter becomes perfectly hard. Then cut them into thin
slices for serving and they will be found to resemble a checkerboard.


VEGETABLE SANDWICHES

112. Certain vegetables may be used with bread and butter to make very
appetizing sandwiches. The vegetables most often used for this purpose
are lettuce, tomatoes, cucumbers, celery, and onions. Generally, when
vegetables are to be used for sandwich filling, the sandwiches should be
made immediately before they are to be served, as they are apt to become
moist if they are allowed to stand very long. An exception to this is
celery sandwiches, which are made in the form of rolls and which must
stand piled close together for some time in order for the butter to
become hard enough to stick them together.

113. LETTUCE SANDWICHES.--Cut white bread into slices about 1/4 inch
thick and spread these thinly with butter. Place a leaf or two of tender
lettuce between each two slices and spread with thick salad dressing.
Put the slices of bread together, trim off the edges of the lettuce and
the crusts if desired, and serve.

114. TOMATO SANDWICHES.--Slice bread about 1/4 inch thick and spread the
slices with butter. Peel firm red tomatoes and cut them into thin
slices. Cover one slice of bread with a slice of tomato, spread this
with thick salad dressing, and, if desired, place a lettuce leaf over