Often it is desired to serve bread and butter with a certain dish and yet something more is wanted than just two pieces of bread spread with butter and put together. While bread-and-butter sandwiches are probably the simplest kind that can be made, variety can be obtained in them if the housewife will exercise a little ingenuity. The illustration shows what can be done in the way of bread-and-butter sandwiches with very little effort, for the two plates on the left contain sandwiches made merely of bread and butter.
The round sandwiches on the rear left plate can be made of brown bread or of white bread, or both varieties may be served in the event that some one does not care for brown bread. To make these, cut slices of bread from a loaf and, by means of a round cutter, cut them round in shape. Out of the top slice of each sandwich, cut a round hole with a small round cutter or a thimble. After spreading both slices with butter and placing them together, cut a thick slice from a stuffed olive and insert this in the hole in the top slice.
The sandwiches on the plate in front are known as ribbon sandwiches. To make these, cut white bread and graham bread in very thin slices, butter them, and then alternate a slice of white with a slice of graham until there are three or four layers. Place the pile under a weight until the butter becomes hard and then cut down in thin slices. The attractive sandwiches here shown will be the result.
Another way of serving bread and butter is in the form of checkerboard sandwiches. These are no more difficult to make than the ribbon sandwiches, but the slices of the bread must be cut evenly and all must be of the same thickness. In addition, the bread should be firm and close-grained and the butter should be put on thickly enough to make the slices of bread stick together. Cut three slices each of graham bread and white bread 1/2 inch in thickness. Spread one side of each slice thickly with butter. Place a slice of graham between two slices of white bread and a slice of white between two slices of graham. Trim these piles evenly and cut them into 1/2-inch slices. Butter these slices and put them together so that brown bread will alternate with white and white with brown. Place the slices under a weight in a cool place until the butter becomes perfectly hard. Then cut them into thin slices for serving and they will be found to resemble a checkerboard.