LETTUCE SANDWICHES
An entire leaf of lettuce is seldom used nowadays in a sandwich. Instead the leaf is cut into ribbons with scissors, put between thin slices of white bread, well buttered, and seasoned with mayonnaise, French dressing or salt only as preferred. Lettuce should be crisp before using.
Mrs. William Reinstein
A delicious sandwich is made by creaming together equal parts of American cheese and butter, seasoning it well with paprika, spreading it on bread, and sprinkling the layer with minced watercress.
A tasty picnic sandwich is spread with cress, a few thin slivers of Spanish onion, and a trace of horseradish for zest. Carry these sandwiches in a box by themselves or they will flavor the entire luncheon.
For tasty sandwiches, rub the green part of Roquefort cheese to a cream with butter; add salt and a dash of paprika, moisten with olive oil and spread between very thin slices of bread. Serve on lettuce leaves.
Cold-lamb sandwiches—very thin slices of the meat nicely salted between thin slices of bread—are appetizing for a picnic luncheon. If a glass of currant jelly goes along they will be more popular, however.
Cucumber, green pepper, and lettuce minced and moistened with mayonnaise make a delicious sandwich filling.
Cream cheese and sliced olives moistened with mayonnaise are an excellent filling for thin-brown-bread sandwiches.
Mrs. William Reinstein