Bread for sandwiches should be twenty-four hours old. Remove all outside crusts or not, as desired, before slicing. Slice very thin, for sandwiches should be dainty. Always cream the butter. It not only goes farther, but spreads more easily.

Cold sliced meats form dainty sandwiches of fine flavor. Chopped pickles, olives, capers or other adjuncts improve meat sandwiches by adding a tart, spicy flavor.

Butter is often mixed with creamed cheese, chopped anchovies, or other material of like nature, to form sandwich pastes for filling. An ordinary sized loaf of sandwich bread should make between two and three dozen dainty sandwiches. One-half pound of butter is allowed for spreading this number of sandwiches.

SANDWICH SUGGESTIONS

Star ham, mayonnaise, chopped pickles, lettuce. Cold chopped veal, mayonnaise, chopped peppers, pimentos. Cold chopped pork, mayonnaise, chopped parsley, lettuce. Star ham, Thousand Island dressing, lettuce. Cold chopped pork, boiled dressing, chopped olives.

Cream cheese, chopped nuts, green chopped olives, lettuce. Chopped almonds, Thousand Island dressing, lettuce.

Grated American cheese, mayonnaise, chopped green peppers. Chopped liver sausage, mayonnaise, chopped chives, lettuce. Sliced tongue, lettuce. Chopped egg and cress, lettuce. Bean paste, and chopped ham and pickles.

Chopped figs, mayonnaise, chopped prunes. Chopped orange peel, mayonnaise. Chopped cherries, nuts, mayonnaise. Cucumber and tomato, mayonnaise, lettuce. Tomato, mayonnaise. Cottage cheese and cress, boiled dressing.

Cold sliced chicken, mayonnaise, lettuce. Chopped ham and egg, boiled dressing, lettuce. Deviled turkey, parsley, boiled dressing.

Star Summer Sausage, lettuce. Caserta Peperoni chopped with green peppers. Cooked sweetbreads, chopped, dressing, lettuce. Strassburg liver pudding, lettuce.

Corned beef, lettuce. Chopped dry sausage, pimento, boiled dressing. Loin roll, tomato ketchup. Smoked ham, lettuce.

USE OF LEFT-OVERS

Waste has no place in the substantial American home. The wise home manager uses every bit of wholesome edible product for food. She makes tasty dishes of all left-over foods. A bit of extract of beef adds just the flavor necessary to make many left-over meat and vegetable dishes favorites with the family.

Left-over egg yolks are rich in fat and may be used with skimmed milk in making custards, pudding sauces, salad dressings, noodles and in soups or drinks. Left-over whites may be used to clear coffee, consommÉ or bouillon.

Left-over bits of cheese are excellent as garnishes and as flavoring for soups and milk sauces; they not only add a great deal of fat, but some protein also. Cheese may be grated, added to white sauce and served on toast. This makes a fine, tasty luncheon dish.