This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
"With dainty chicken, snow-white bread."
Sandwich is one of the most useful and appetizing forms of food. Most people can manage to eat a sandwich when other foods fail to appeal to them. The word " sandwich " originated in this wise: One Lord Sandwich, many years ago, was an ardent politician, and when Parliament was sitting used to spend the greater part of the evening at Westminster. Lady Sandwich, a wise wife and careful of her husband's health, was distressed at his going so long without a meal, so devised the plan of putting pieces of meat between bread for her spouse to eat without having the trouble of detaching himself from his duties. After a time the word became applied to other things so disposed besides meat and bread.
Sandwiches are very tasty and relishing when made with tempting fillings. One of the most important things to be considered is the bread. New bread is best, but for inexpert cutters loaves just one day old are the best. A close-made bread should be chosen, or thin sandwiches will be a failure. The crust of the bread should be pared off before the slices are cut, and the slices cut into the very thinnest possible slices. The usual way of cutting sandwiches is square, in long fingers, or as crescents. Sandwiches for picnics should be wrapped in waxed paper to keep them moist or placed in a tin box lined with waxed paper. The butter should be creamed and it must be spread on evenly and thinly.