Cut half inch slices of Boston brown bread and white bread, spread with creamed butter and lay alternate brown and white slices together. This will make a block about three and one-half by three inches.
Cut down to make ribbon slices one fourth inch thick; spread these with moist meat, fowl or game dressing;
place a slice of chicken on the ribbon bread lightly, pressing together. For checkers take the ribbon slices and place one on top of the other, after buttering, having the brown check come on top of the white; slice down at the checker end.
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