The first requisite in the preparation of good sandwiches is to have perfect bread in suitable condition. Either white, brown, rye or entire white bread may be used - but it should be of close, even texture and at least, one day old.

Spread butter smoothly on bread before it is cut, after cutting remove crusts - if any. When ready to serve, cut sandwiches square, triangular, long, narrow, round, crescent, heart, diamond, or club shaped. Or, any preferred shape.

In making rolled bread sandwiches, cut off the crust of a loaf of fresh bread and spread a thin layer of butter on one end of the loaf; cut off this buttered end - in as thin slice as possible, and spread with your sandwich filling; roll up this slice and lay on a napkin; draw the napkin firmly around the rolled bread, and pin it. Put in a cool place until ready to serve, then remove napkin and tie sandwich with your color baby ribbon and any fancy fastening - or fasten with toothpick.

French rolls are often used for picnics or afternoon luncheons. Remove from the top of each cold roll, a piece of the crust the size of a silver dollar and take out the center with a spoon. Fill the space with highly seasoned chopped meat: fish, lobster or crab, replacing lid, wrap in tissue paper, and serve with pickles or olives.

For very small, dainty sandwiches, the bread may be baked at home in one pound baking powder cans. These should be only half filled, and then allowed to rise before baking. You then have a round slice without crust.

A garnish such as the following may be used: For meat and fish sandwiches, use sour pickles, olives, lettuce, water cress, parsley, mint or slices of lemon, and hard boiled eggs. For cheese sandwiches, use pickles, olives stuffed with celery or almonds. For sweet sandwiches, use lettuce, maiden hair fern, smilax, berries, flowers or candied fruits in fancy designs.

To keep sandwiches fresh, if prepared an hour or two before serving, wring out a napkin in cold water, covering the tray and keep in a cool place. When taking sandwiches on a picnic, wrap tight in oil or wax paper. - Eva Greene Fuller.

Filling For Sandwiches

Good sandwiches are made by using a filling of chopped onions and cucumbers, mixed with mayonnaise dressing. Wal-nut meats, chopped and mixed with neufchatel or cream cheese, also makes an excellent filling. Chopped olives and cream or cottage cheese is a good combination, but should be served as soon as made or the olives will give the cheese a bitter taste. Dates and chopped nuts make a good combination and peanut butter is a stand-by. - Contributed.

Anchovy Sandwiches

One can boneless anchovies, mixed with three mashed hard boiled eggs. Add lemon juice and salt to taste; mix with tablespon soft butter. Spread on unbuttered slices of graham bread, with lettuce leaf between. Garnish with olives stuffed with red pepper. - Contributed.

Beet Sandwich

On thinly buttered slices of white bread put chopped, pickled red beets, seasoned with pepper and salt. Over this spread mayonnaise dressing. Cut sandwich into cubes. - Contributed.