able condition. Either white, brown or entire wheat
bread may be used, but it should be of close, even texture, and at least
one day old.

For very small, dainty sandwiches to be served at afternoon teas or
breakfasts, the bread may be baked at home in baking-powder tins. These
should be only half-filled, and allowed to rise before baking. The
butter should be softened by creaming, not melting, and spread smoothly
on the bread before it is cut. Cut the slices as thin as possible, and
when a variety is offered it is well to keep each kind of a different
shape, as, for instance, circles of anchovy, triangles of chicken,
fingers of game and squares of fruit butters.

Flavored butters are much used in making sandwiches, and are simply and
easily prepared. Fresh, unsalted butter should be used. After creaming
the butter, add the flavoring material, and beat until smooth and
thoroughly blended. Caviare, anchovy, sardines, oysters, salmon,
lobster, cheese, cress, chives, Chili, Chutney, olives, parsley,
cucumbers, horseradish and paprika are all used for flavoring these
various butters.

For afternoon teas, fruit and flower butters make delicious sandwiches.
Of these the most popular are strawberry, pineapple, red raspberry and
peach. Lemon butter mixed with fresh grated cocoanut is also a
delectable sandwich filling, and cherry jelly with shavings of dried
beef another. Butters flavored with rose or violet petals are very
delicate and attractive, but, as may easily be imagined, find little
favor with the sterner sex, who prefer their refreshments of a more
substantial order.

Anchovy Sandwiches--Rub the yolks of hard-boiled eggs to a paste, season
to taste with anchovy essence, and add a few olives, stoned and chopped
very fine. Spread this mixture on very thin slices of buttered bread and
cut into dainty shapes.

Caviare Sandwiches--Spread thinly-buttered bread with fresh caviare
seasoned with lemon juice and on top of this lay a little minced
lobster. Finish with another piece of buttered bread.

Olive Sandwiches--Scald and cool twelve large olives, stone them, and
chop very fine. Add one spoonful of mayonnaise dressing, and one
teaspoonful of cracker dust; mix well, and spread on buttered bread.

Queen Sandwiches--Mince finely two parts of cooked chicken or game to
one part of cooked tongue, and one part minced cooked mushrooms or
truffles. Add seasoning and a little lemon juice, and place between thin
slices of b