THE great development of motoring,
cycling and hiking in recent years has caused a mild revolution in week-end habits and has raised the sandwich to a place of eminence in the national dietary. It makes all the difference to the day's enjoyment if the contents of the luncheon basket or ruc-sac give pleasure and satisfaction.
The ideal sandwich is one which provides the maximum of nourishment in the most appetising form, and Bovril sandwiches fulfil these conditions admirably. They are easily made and most economical -simply a very thin layer of Bovril spread on thin bread and butter, with the addition of cress if desired.
In this connection the unique qualities of Hovis bread single it out for sandwichmaking purposes; in fact, for a compact form of nourishment the combination of Bovril and Hovis bread can hardly be equalled, and where Hovis is used the sandwiches always remain pleasantly moist.