Dainty Sandwiches

Ribbon – Butter and cut one slice of white bread and two slices of brown.  Spread brown bread with filling.  Press slices together, with white bread in the centre.  Trim crusts and cut down into thin slices.

Rolled – 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.

Fillings

Egg Salad: 1 doz. hard boiled eggs can be chopped and made as filling by mixing with mayonaise, 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, mayonaise, salad dressing and seasoning.  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.

Source: Beyond Green Gables