No. 1. In circles with nuts. Thin slices of buttered Boston brown bread, or of graham bread, cut with a biscuit-cutter into circles one and a half inches in diameter. The meat of one half of an English walnut is placed on the top of each one and held in place with a little butter.
No. 2. Brown and white bread combined. Cut into circles two and a half inches or less in diameter thin slices of brown and white bread. Use a buttered round of brown and of white bread for each sandwich.
NO. 202. 1. LETTUCE SANDWICHES. 2. ROLLED OR MOTTO SANDWICHES.
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.
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.