SANDWICHES
There is an art in cutting sandwiches--a fact which persons in the habit of frequenting railway restaurants will hardly realize. A tinned loaf is best for the purpose if we wish to avoid waste. The great thing is to have the two slices of bread to fit together neatly, and there is no occasion to cut off the crusts when made from a well-rasped tin loaf. First cut off the crust from the top of the loaf, which, of course, must be used for some other purpose. The best use for this top slice is to toast it lightly on the crumby side, and cut it up into little pieces to be served with soup. Next take the loaf, cut off one thin slice, evenly, and let it fall on its back on the board you are using. Now butter very slightly the upper surface. Next butter the top of the loaf, cut another thin slice, and, of course, these two pieces of bread will be perfectly level, and, if the two buttered sides be placed together, will fit round the edge exactly.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
