Boston Cooking-School cook book

Spread slice of bread (cut in desired shapes) with creamed butter, then with filling. Decorate with nut meat, bit of cherry or watercress, slice of stuffed olive, chopped nuts, etc. See p. 119 for special canapé recipes. TOASTED SANDWICHES Spread sandwiches with filling but no butter. Brush outside with melted butter and toast in broiling oven or sauté in butter in heavy frying pan or table grill. Rolled sandwiches with mushroom filling are well liked. FILLINGS FOR TOASTED SANDWICHES Mild cheese, sprinkled with salt and cayenne (Cheese Dreams) Cream cheese, moistened with French Dressing (p. 486) and sprinkled with chopped pecan nut meats. (Use Graham bread.) Chopped chicken, moistened with White Sauce (p. 191) or stock. Mushrooms, chopped, fried (sautéed) in butter, and moistened with Thick White Sauce (p. 192). Season with salt, pepper, and paprika. Orange marmalade (Commonwealth Sandwiches) CLUB SANDWICH I Butter fresh toast, arrange on it a piece of lettuce spread with mayonnaise, a thin slice of chicken or turkey and a thin slice of cooked bacon. Cover with second piece of toast and repeat. Cover with toast and cut in half diagonally. Garnish with pickles and sliced tomatoes or put sliced tomatoes in sandwiches. CLUB SANDWICH II Arrange lettuce leaves on 4 triangles of toast. Cover alternate pieces with thin slices of cooked chicken; cover other pieces with slices of tomato and cooked bacon. Garnish with stiff Mayonnaise (p. 490) put through a pastry bag and tube. SANDWICH FILLINGS (Special recipes are given for the more elaborate ones) Creamed butter, plain or seasoned with Anchovy Sauce, honey, grated horseradish, lemon juice, and salt or canned pimiento, drained and forced through purée strainer Carrot, raw, grated mixed with Mayonnaise on lettuce Caviare, sprinkled with lemon juice and salt Cucumbers, chopped and moistened with Mayonnaise Cream Cheese, seasoned, plain, or mixed with Olives, chopped Nut meats, chopped Black walnut meats, coarsely cut or coconut or Deviled Almonds (p. 189) sprinkled thickly on cheese (open sandwich) Finely chopped chicken or ham Olives and nut meats, chopped Canton ginger, chopped Crushed pineapple and chopped pecan nut meats Watercress, chopped or in sprays: Strawberry jam spread on the cheese Guava jelly spread on the cheese Gruyere cheese, grated, mixed with chopped walnut meats, and seasoned with salt and cayenne Swiss cheese, sliced, dotted with prepared mustard. (Use rye bread.) Dates, chopped and moistened with orange juice Hard-cooked eggs, finely chopped, mixed with Mayonnaise or Cream Dressing Chopped pickle and salad dressing Soft butter and seasoned with Anchovy paste Chutney Preserved Canton ginger in thin slices Lettuce, cut in strips with scissors. Season with small amount of Mayonnaise. Lobster, chopped and seasoned with salad dressing or cayenne, mustard, and lemon juice. Use on lettuce if desired. Orange marmalade. Especially good with nut bread. Sardines, skinned, boned and mashed to a paste. Mix with equal quantity hard-cooked egg yolks, rubbed through a sieve. Season with salt, cayenne and few drops lemon juice. Moisten with olive oil or melted butter. Cold meat, thinly sliced, such as Ham, Beef, Chicken, Tongue, etc. Cold meat, chopped, such as Ham, moistened with Tartare Sauce (p. 207) Chicken, moistened with Mayonnaise, Cream Dressing, or Chicken Stock Peanuts, finely chopped and seasoned with salt. (Use Steamed Brown Bread.) Peanut butter, plain or moistened with salad dressing Cooked salmon, flaked and mixed with chopped cucumber or pickle or both and Mayonnaise Shrimp, mashed with fork and seasoned to taste with French Dressing or Mayonnaise or both. Shrimp may be mixed with equal quantity of cream cheese.