this. Cover with a second slice of bread, trim the edges, and serve.

115. CUCUMBER SANDWICHES.--Peel and slice into thin slices a
medium-sized cucumber that does not contain large seeds. Place the
slices in very cold water to make them crisp. Slice bread about 1/4 inch
thick and spread the slices with butter. Place thin slices of cucumber
on one piece, spread with thick salad dressing, and put a lettuce leaf
on top of this, if desired. Cover with the second slice of bread, trim
the edges, and serve.

[Illustration: Fig. 26]


116. ROLLED CELERY SANDWICHES.--Cut 1/4-inch slices from a comparatively
fresh loaf of bread. Trim the crusts and spread with butter. Cut the
stems of tender celery into pieces that are as long as the bread is
wide. Place the celery on one edge of the bread, fill the center of the
stem with salad dressing, and roll the celery into the bread like a
jelly roll. Place a moist napkin in the bottom of a bread pan and stack
the rolls in rows, with the loose edge down, so that they will stay
rolled. When all have been placed in the pan, fold the edges of the
napkin across the top and allow them to stand for a few hours before
serving. This cannot be done with bread that is dry. If the sandwiches
are to be served at once, the edges will have to be tied or fastened
with toothpicks.

In case it is desired not to use celery in rolled sandwiches, a filling
of cream cheese or jam may be added after the bread is buttered and each
piece then rolled in the manner explained. An idea of how attractive
rolled sandwiches are may be obtained from Fig. 26. When served in a