Sandwich Bread.—This bread, when prepared by bakers, is usually baked in special tins, some called sandwich tins having sliding lids, whilst double or box tins are constantly used for this purpose. The following, however, makes a very nice loaf for the purpose: Mix together three table-spoonfuls each of milk and water, and when this is just tepid stir into it 1oz. of German yeast, 1oz. of butter, and a saltspoonful of salt. Put 1½lb. of flour into a basin, make a hole in the centre, pour the yeast mixture into this, draw a little of the flour from the sides down over it, cover the basin with a cloth, and let it stand in a warm place for three hours; now knead it to a light dough with one and a half gills of tepid milk and water, cover the dough again, and allow it to rise for half an hour more; now turn out the dough, make it up into loaf shapes, set these in oblong baking tins, previously well floured, stand them by the fire for ten minutes to “prove” or rise, then bake in a moderate oven for fifteen or twenty minutes. The time of baking must necessarily depend on the size of the loaf. Sandwich bread should never be used fresh, as it does not cut to advantage in that condition.