gh being special
rather than universal.

_Sandwiches_: In sandwich making mind your _S's_. That is to say, have
your knife sharp, your bread stale, your butter soft. Moreover the
bread must be specially made--fine grained, firm, not crumbly, nor
ragged. Cut off crusts for ordinary sandwiches--but if shaping them with
cutters let it stay. Then you can cut to the paper-thinness
requisite--otherwise that is impossible. Work at a roomy table spread
with a clean old tablecloth over which put sheets of clean, thick paper.
Do your cutting on the papered surface--thus you save either turning
your knife edges against a platter or sorely gashing even an old cloth.
Keep fancy cutters all together and ready to your hand. Shape one kind
of sandwiches all the same--thus you distinguish them easily. Make as
many as your paper space will hold, before stamping out any--this saves
time and strength. Clear away the fragments from one making, before
beginning another sort, thus avoiding possible taints and confusion. Lay
your made sandwiches on a platter under a dry cloth with a double damp
one on top of it. They will not dry out, and it is much easier than
wrapping in oiled paper.

The nearer fillings approach the consistency of soft butter, the
better. In making sardine sandwiches, boil the eggs hard, mash the yolks
smooth while hot, softening them with either butter or salad
dressing--French dressing of course. It is best made with lemon juice
and very sharp vinegar for such use. Work into the eggs, the sardines
freed of skin and bone after draining well, and mashed as fine as
possible. A little of their oil may be added if the flavor is liked. But
lemon juice is better. Rub the mixture smooth with the back of a stout
wooden spoon, and pack close in a bowl so it shall not harden.

Pimento cheese needs to be softened with French dressing, until like
creamed butter. The finer the pimento is ground the better. Spread
evenly upon the buttered bread, lay other buttered bread upon it, and
pile square. When the pile gets high enough, cut through into triangles
or finger shapes, and lay under the damp cloth. Slice Swiss cheese very
thin with a sharp knife, season lightly with salt and paprika, and lay
between the buttered slices. Lettuce dressed with oil and lemon juice
and lightly sprinkled with Parmesan cheese makes a refreshing afternoon
sandwich. Ham needs to be ground fine--it must be boiled well of
course--seasoned lightly with made mu