For rolled sandwiches: Cut fresh bread in as thin slices as possible; remove crusts. Roll each slice once with a rolling pin to keep bread from cracking. Spread with butter, placing in a small bunch of watercress at each end of the bread, extending a little beyond the edge. Roll closely on a damp towel. Cut in 1/3 inch slices.

For pinwheel sandwiches: Cut the crust from the top of a fresh loaf of bread; turn loaf on its side and cut 1/3 inch lengthwise slices. Remove crusts and roll each slice once with a rolling pin to keep bread from cracking. Spread each slice with butter and filling.

Place a row of olives or chopped pickles along the edge nearest to you; when rolled this will make a distinct centre in the pinwheel. Instead, strips of pimento can be placed on the filling at regular intervals to form a pattern when rolled. Roll sandwiches, starting at the edge that has the edge of olives or pickles; wrap and chill. Cut in 1/3 inch slices.

Your sandwiches can be filled with:
Egg Salad: 1 doz. hard boiled eggs can be chopped and made as filling by mixing with mayonnaise, a dash of paprika, light salad dressing and seasoning into a light paste.
Cream Cheese Cherry: 1 lb. white cream cheese can be mixed with salad dressing. Spread on bread. Sprinkle with chopped red and green maraschino cherries. Combine in rolls to fill.
Salmon or Tuna: 2 large tins of either salmon or tuna can be mixed with chopped celery, mayonnaise, salad dressing and seasoing. Roll with dill in centre as fill.

All sandwiches should be tightly rolled in wax paper and refrigerated until ready to be cut as above.

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