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.
SANDWICH FILLINGS
Chicken and celery. Chop chicken and celery in equal quantities until they are very fine. Mix them to a paste with mayonnaise.
Egg filling. Chop hard-boiled eggs until very fine and mix them to a paste with plain French dressing, or with mayonnaise.
Ham filling. Put in a saucepan two tablespoonfuls of butter, one teaspoonful of mustard, one teaspoonful of sugar, and the yolks of two eggs. Beat them together, and add slowly, stirring all the time, three quarters of a cupful of hot vinegar. Place it on the fire and stir until the mixture is a little thickened, then add one cupful of minced ham and two thirds of a cupful of tender celery, also chopped very fine. Add salt and pepper to taste.
This preparation can be kept, to use as needed, if put into preserve glasses and covered with melted butter or lard.
