LETTUCE SANDWICHES
Cut fresh bread into slices a little more than one eighth of an inch in thickness, using the bread-plane if convenient. Arrange the slices in a pile, and cut the bread into a shape about four by four and a half inches. This removes the crusts and leaves all the slices of exactly the same size. Uniformity in size and shape is one of the points to observe in making sandwiches. Spread the slices lightly with butter which is soft enough to spread evenly without tearing the bread. Place on each buttered slice a leaf of crisp lettuce which is large enough to extend a little over the ends of the slice, and from which the midrib has been removed. Sprinkle the lettuce plentifully with salt. Roll the slices carefully, and tie around each one a piece of paper the width of the bread.
At the time of serving, this paper is removed and the butter will then be sufficiently hardened to keep the rolls in shape.
Place the sandwiches on a plate, cover them with a wet napkin, and keep them in a cool place until ready to serve. In this way sandwiches may be kept fresh for twenty-four hours.