After selecting your loaf or loaves, slice in even, quarter-inch slices; then cut in squares, triangles or fingers, or stamp with a round or fanciful-shaped cutter.

Cutters can be obtained in heart, club, diamond and spade shape, also in racquet shape.
Do not spread butter or filling upon the bread before it is cut from the loaf and into shape.

When so treated, the butter or filling on the extreme edge of the bread is liable to soil the fingers or gloves that come in contact with it.
Cream the butter, using a small wooden spoon for the purpose, and then it can be spread upon the most delicate bread without crumbling.
=The Filling.= Anything appropriately eaten with the _covering_ may be used for the _filling_ of a sandwich.

In meats, salted meat takes the lead in popular favor; when sliced the meat should be cut across the grain and as thin as possible, and several bits should be used in each sandwich, unless a very small, aesthetic sandwich be in order.

Tongue and corned beef, whether they be used in slices or finely chopped, should be cooked until they are very tender.