There is no occasion to limit a meal of this sort to
sandwiches. Sandwiches are excellent when well made, and they can be
varied to any extent, but when indulged in day after day, and week after
week, they become monotonous.
If, however, sandwiches are to preserve their charm they ought not to
appear more than once a week, and they ought not to be made of similar
materials twice in two months. A sandwich is never so much appreciated
as when it is a surprise, and it certainly lends itself to surprises
more than any other preparation that can be named. There is no end to
the ingredients, the combinations, the appetising morsels which can be
introduced into a sandwich. Every sort of meat--tinned, potted, and
preserved, roast, boiled, and stewed; every kind of fish, flesh, and
fowl, can be used for it; while cheese, tomatoes, hard boiled eggs,
curries, and green stuff may be employed to lay between the thin slices
of bread and butter which form its distinguishing feature. To make
sandwiches good, all that is necessary is to bestow a little pains upon
them. Let the bread be only one day old, the butter sweet and
delicious, the meat cut up small, and the seasoning be judiciously and
intelligently introduced, and there is practically no limit to the
welcome changes of diet which may be presented under the general
term--sandwiches.
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