served for a tea or a little lunch, sandwiches of this kind are very
nice for the second one. They are made in the usual way, but if the
jelly or marmalade is very thin, it is an excellent plan to spread each
slice of bread used for the sandwich thinly with butter so that the
filling will not soak into the bread.

Slices of Boston brown bread steamed in small round cans, such as
baking-powder cans, and a filling of jelly or marmalade make dainty
little sandwiches for afternoon tea.


HIGH-PROTEIN SANDWICHES

123. When sandwiches of a substantial nature are desired, those in which
high-protein foods are used as fillings will be found very acceptable.
Here considerable variety may be had, for there are a number of these
foods that make excellent fillings. Some sandwiches of this kind are
suitable for serving with salads while others, such as those containing
meat or chicken, are very satisfactory for picnics or light lunches.

124. JELLY-AND-CREAM-CHEESE SANDWICHES.--A sandwich that is very dainty
as well as unusually good is made by using both jelly and cream cheese
for filling. Sandwiches of this kind are shown on the plate to the right
in Fig. 25. If a red jelly, such as currant jelly, is used, the
appearance of the sandwich will be better than if a light jelly or a
very dark jelly is used.

Cut the bread very thin and match three slices for the sandwich instead
of two. Spread the first piece thinly with butter and spread the
opposite side of the second piece with jelly. Place this on the buttered