ROLLED OR MOTTO SANDWICHES
For rolled sandwiches the bread should be very fresh and moist, and entirely free from crust. As it is difficult to cut fresh bread with a knife, use a loaf which is a day old if a bread-plane is not at hand. Cut it into slices one eighth of an inch thick, using a sharp knife. It will cut easier if the crust is first removed from the loaf. Arrange the slices in a pile and cut them all together into good shape. Wrap the bread in a wet cloth and let it stand in a cool place for two hours. The bread will then be moist and pliable enough to roll without breaking. The slices may be simply buttered, or they may be spread with any mixture desired. If meat or fish is used, it should be reduced to paste by chopping and pounding, and be well seasoned. (See “Century Cook Book,” page 364.) Use some butter or oil in the mixture, so the slices will not need to be buttered. Spread the slices with the paste and roll them carefully, then roll each one in a piece of paraffin paper, cut long enough to wrap the sandwich one and a half times, and wide enough to extend an inch over each end. Twist the ends of the paper.
Keep the sandwiches in the ice-box until ready to use, and serve them with the papers on. Wrapped sandwiches will keep fresh for forty-eight hours. They are especially suitable for travelers and for picnics.