The Cook County cook book

LAMB SANDWICHES.— Chopped roast lamb, seasoned with minced olives, tomato catsup, and salt and pepper. Mix with salad dressing. — Mrs. D, O. Dooley, Bensen, 111. LETTUCE SANDWICHES.— Sprinkle fresh, crisp lettuce leaves with a little salt, lay them for a few moments in a folded napkin. Then put them between the slices of buttered bread. Spread over a dressing of mayonnaise, if preferred. — Mrs. C. J. Jeffries, Winnetka, 111. VARIATION I. — If these sandwiches are to be served on the table they should be prepared just before meal time. Spread thick salad dressing upon 1 slice of bread, butter on the other; and place a crisp leaf between, allowing it to show on all sides. Cress may be added to a plain lettuce sandwich for variety. Graham bread may be used for this mixture. Pimentos may be added to the lettuce leaves, if desired. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. LIVER SANDWICHES.--Make a salad filling with boiled calf's liver mashed with melted butter and cream and seasoned with poultry seasoning, or mashed cooked fowl livers and seasoned with Worcestershire sauce and onion juice. Mashed boiled chestnuts, imixed with salt, pepper and lemon juice, make a nice combination with fowl livers. — Mrs. C. J. Canthorn, Wilmette, 111. LIVERWURST SANDWICHES.— Chop cooked liverwurst fine, mix with mayonnaise dressing", spread on a slice of white 'bread, press buttered slice over and cut in triangles. — Mrs. E. G. Harris, Winnetka, 111. LOBSTER SANDWICHES.— These may be made from chopped, cooked lobster, seasoned with Tabasco, lemon juice and oil and a little chopped cucumber, if desired; left-over lobster salad, chopped cooked lobster and fried mushrooms, seasoned with salt, pepper, onion juice, tomato catsup and lemon juice. Remove lobster meat from shell, and chop. Season with salt, cayenne, made mustard arid lemon juice; or ."moisten with any salad dressing. Spread mixture on crisp lettuce leaf -and prepare as other sandwiches. Cut the meat of 1 boiled lobster into dice 1 hr. before using, dust with salt, red pepper, and either lemon juice or tarragon vinegar. Near serving time put a goodly layer of loibster over 1 piece of bread, cover with another, press the 2 together, cut in triangles and serve. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. LOBSTER A LA BOULEVARD.— Mix an equal quantity of finely chopped lobster meat and the yolks of hard-boiled eggs, forced through a sieve. Moisten with melted butter and season with German mustard, beef extract, diluted with a very small quantity of boiling water and salt. Spread mixture between thin slices of buttered bread, remove crusts and cut into fancy shapes. A small quantity of left-over lobster meat is most successfully used in this way. — Mrs. Ernest D. Dean, Glen View, 111. MARMALADE SANDWICHES.— Any kind of marmalade makes a nice sandwich. Spread on thin slices of white bread, buttered, or on toasted bread, and serve hot. — Mrs. C, C. Cleveland, Bartlett, III. MEAT SANDWICHES.— Any left-over meat of any kind or